Also since moving house i've not been entirely happy with my pale ales. I had water analysis done and followed the recommendations but when i've ended up adding lots of acid the end beer seems lacking so to take my own water and acid additions out of the equation i have gone with 100% Tescos Ashbeck water. I added some gypsom, calcium chloride and salt to match the "Light coloured and hoppy" profile from the brewersfriend water calculator so i'm hoping for a improvement.
Target Gravity is 1.062 for 25L
6000g Low Colour Pale Malt 93.75%
400g Golden Syrup 6.25%
25.00 gm El Dorado [15.20 %] (90 min) 36.9 IBU
30.00 gm Manderina Baveria [7.50 %] (15 min) 10.1 IBU
30.00 gm Endeavour [7.30 %] (15 min) 9.9 IBU
30.00 gm Manderina Baveria [7.50 %] (0 min)
30.00 gm Endeavour [7.50 %] (0 min)
20.00 gm Manderina Baveria [5.50 %] (Dry Hop 3 days)
20.00 gm Endeavour [7.50 %] (Dry Hop 3 days)
20.00 gm El Dorado [15.00 %] (Dry Hop 3 days)
Mash: 6.9g Gypsum, 0.5 Salt, 1.5 Calcium CHloride
Sparge: 2.8g Gypsum, 0.2g Salt, 0.6g Calcium Chloride
Tesco Ashbeck water Alkalinity 23 CAC03
Gales Yeast Slurry 500ml
Mash in 27.5L at 38C
Step 1: 60 Mins @ 66C
Step 2: 10 Mins @ 72C
Sparge 11L @ 72C
I do wonder how much of a wierdo i look with a trolly full of water at tesco:
Mashing in, malt pipe is getting pretty full:
A trick with a packed malt pipe is to turn the top screen upside down and use a thinner spacer to get a little more capacity. The string is handy for removing the screen mid mash for a stir.
Wort flowing nicely:
PH still looking a little high but these strips arnt exactly easy to read:
El Dorado:
I was bottling kegging at the same time to use the yeast from the lst brw in this one. 20L went in a keg and the rest in bottle. 57 brews in and how i've lived without this simple piece of equipment i'll never know.
Spent Grain:
Endeavour leaf hops,Bavaria Manderina pellets and protofloc tablet:
Golden syrup, or as i like to call it in this application Brewers Invert No1.
Recirculating hot wort though the plate chiller to hopefully kill any nasties:
Colling wort. As all the trub gets churned up by the re-circ once cooled i let it settle before i siphon off to ther fermenter.
Run off:
Leftovers:
Yeasr slurry:
Intrestingly the hydrometer sample i took before i added the yeast had dropped a point the next morning and had a little foam on top. I'm tempted to see if this ferments down well and then use in some wort taken from the next batch to see what happens.
Overall it was a smooth brewday, i lost some efficiency somewhere but not entirely sure where as i ended up with 25L of 1.058. The obvious culprit was the well packed malt pipe and i mashed with less water than usual. Its not the end of the world though and i'm looking forward to seeing what these hops turn out like