Fullers Chiswick Bitter - 26/05/08

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mixbrewery
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Fullers Chiswick Bitter - 26/05/08

Post by mixbrewery » Mon May 26, 2008 8:08 pm

26-May-2008 ... Fullers Chiswick Bitter

Batch Size (L): 45.00
Total Grain (Kg): 8.50
Anticipated OG: 1.040
Anticipated EBC: 17.9
Anticipated IBU: 28.9

Wort Boil Time: 60 Minutes
Actual OG: 1.042

Grain
8 kg. Pale Malt(2-row)
400 g. Crystal 55L
100 g. Chocolate Malt

Hops
35 g. Wye Target 11% 60 min.
20 g. Wye Challenger 7% 15 min.
20 g. Wye Northdown 7.9% 15 min.
30 g. Goldings - E.K. 4.2% 0 min.
60 g. Goldings - E.K. 4.2% Into secondary

10 g. Irish Moss 15 Min.

Yeast - White Labs WLP005 British Ale - 1lt starter.

A Brew Buddy day with Bionicmunky, (who took all the photos - thanks BM).
A long day in the damn rain but all went well except for being a bit short in the fermenter - only got 45lt instead of the planned 50lt.

The only remaining challenge will be to decide which of the hundreds of pics get posted after having David Bailey flashing away :lol:

Having someone to talk to while brewing seems to make the time go faster and makes for a more enjoyable session.
Thanks for your input BM, hope you got something from the day.
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Bionicmunky

Post by Bionicmunky » Mon May 26, 2008 8:39 pm

Cracking day Mick, apologies if I chewed your ear off with questions and such.

I've learned lots and now have shed envy :wink:

Just had that bottle of Chocolate Stout you kindly gave me to take home, very different to my usual tipple but lovely none the less.

I shall be uploading some photo's either this eve or tomorrow.

All the best,

J
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Post by mixbrewery » Tue May 27, 2008 1:43 pm

I've used the starter from the out-of-date WLP-005. It had 3 lots of spray malt added over the last few weeks.
It smelt and tasted fine. so in it went. [-o<

After an intial lag of about 8 hours there was signs of life.
Now 22 hours after pitching it's beginning to get a into it's stride.
Blowoff tube is farting every 15seconds, so hopefully it was worthwhile being patient with the old vial of yeast.
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roger the dog

Post by roger the dog » Tue May 27, 2008 3:26 pm

Nice work chaps, I fancy doing this one myself. Looking forward to seeing those pictures too.
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Madbrewer

Post by Madbrewer » Tue May 27, 2008 3:26 pm

Chiswick's one of my favorite beers - I adjusted a Wheeler recipe to get something similar wondered if this recipe's an invention of yours or how you came accross it?

I haven't got my recipe to hand but I know it isn't the same as that.

Would you keep us posted on how it's coming along and how successfully cloned you feel it is?

cheers
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steve_flack

Post by steve_flack » Tue May 27, 2008 3:44 pm

Mixbrewery's recipe looks similar to what Fuller's are allegedly using nowadays since they moved to an all-malt grist. The flaked maize/crystal version is what they used to use.
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Post by spearmint-wino » Tue May 27, 2008 6:02 pm

Nice work Mick 8)

drinking: ~ | conditioning: ~ | primary: ~ | Looks like I need to get brewing then...
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Vossy1

Post by Vossy1 » Tue May 27, 2008 6:31 pm

Glad to see all went well MB 8)
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monk

Post by monk » Tue May 27, 2008 6:39 pm

steve_flack wrote:Mixbrewery's recipe looks similar to what Fuller's are allegedly using nowadays since they moved to an all-malt grist. The flaked maize/crystal version is what they used to use.
I've long thought there was some small amount of a darker grain like amber malt or special b or chocolate. It seems like there's something toasty in there. Could that be true?
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steve_flack

Post by steve_flack » Tue May 27, 2008 8:00 pm

According to emails I've seen from the head brewer at Fullers, the grist is pale/crystal/chocolate and hopped with Target for bittering and Northdown/Challenger for late hopping. The hop charge weight is biased towards the late hops. Some of the beers are dry hopped with Goldings.
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monk

Post by monk » Wed May 28, 2008 7:32 am

Interesting...my next brew has that same grist (though different %). I'm looking forward to it. Thanks for the information, Steve.
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steve_flack

Post by steve_flack » Wed May 28, 2008 8:20 am

The ratios I've seen mentioned are 95:4:1 although I think that's based on guesswork rather than more detailed info from the brewery.

In any event, IMO, the yeast makes the Fullers beers taste like Fullers beers.
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Post by mixbrewery » Wed May 28, 2008 8:29 am

Having just re-read the notes on the Whitelabs site I guess WLP002 have been the better yeast to get closer to a Fullers clone?
Maybe i'll do a small 5gal batch with WLP002 to compare the two brews.
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steve_flack

Post by steve_flack » Wed May 28, 2008 9:00 am

WLP002 is very similar to the Fuller's yeast.
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oblivious

Post by oblivious » Wed May 28, 2008 10:12 am

mixbrewery wrote:Having just re-read the notes on the Whitelabs site I guess WLP002 have been the better yeast to get closer to a Fullers clone?.
Yep, but the Ringwood yeast will also produce great beer too a win-win situation :D
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