Saturday, 28 April 2012

Smoked Molasses Porter

This is boiling now. Hopefully a thick, black, strong and smoky winter ale.

Steve's Smoked Molasses Porter
Other Smoked Beer
Type: All GrainDate: 06/12/11
Batch Size (fermenter): 21.96 lBrewer: Steve Crawshaw
Boil Size: 27.54 lAsst Brewer:
Boil Time: 90 minEquipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
End of Boil Volume 23.82 lBrewhouse Efficiency: 70.00 %
Final Bottling Volume: 21.96 lEst Mash Efficiency 73.2 %
Fermentation: Ale, Two StageTaste Rating(out of 50): 35.0
Taste Notes:
Ingredients
Ingredients
AmtNameType#%/IBU
3.50 kgMild Malt (7.9 EBC)Grain157.0 %
1.00 kgSmoked Malt (17.7 EBC)Grain216.3 %
0.39 kgChocolate Malt (886.5 EBC)Grain36.3 %
0.30 kgCaraamber (59.1 EBC)Grain44.9 %
0.30 kgCaramel/Crystal Malt - 10L (19.7 EBC)Grain54.9 %
0.27 kgBarley, Flaked (3.3 EBC)Grain64.4 %
0.14 kgBlack (Patent) Malt (985.0 EBC)Grain72.2 %
0.25 kgMolasses (157.6 EBC)Sugar84.1 %
31.00 gNorthern Brewer [8.50 %] - Boil 60.0 minHop934.4 IBUs
10.00 gGoldings, East Kent [5.00 %] - Boil 15.0 minHop101.7 IBUs
Beer Profile
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 36.1 IBUs
Est Color: 73.0 EBC
Mash Profile
Mash Name: Single Infusion, Full BodyTotal Grain Weight: 6.14 kg
Sparge Water: 12.85 lGrain Temperature: 22.2 C
Sparge Temperature: 75.6 CTun Temperature: 22.2 C
Adjust Temp for Equipment: FALSEMash PH: 5.20
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 15.39 l of water at 75.7 C68.9 C45 min
Mash OutAdd 6.16 l of water at 94.6 C75.6 C10 min
Sparge Step: Fly sparge with 12.85 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: KegVolumes of CO2: 2.4
Pressure/Weight: 94.56 KPACarbonation Used: Keg with 94.56 KPA
Keg/Bottling Temperature: 7.2 CAge for: 30.00 days
Fermentation: Ale, Two StageStorage Temperature: 18.3 C
Notes
Created with BeerSmith

Saturday, 7 April 2012

Rye PA

Brewed this today in an attempt to use up some crystal rye malt that I had. According to the thomas fawcett site, the rye crystal should impart toffee \ liquorice notes. I used my old favourite cara munich, so this one will hopefully be a hoppy toffee fest.

I used the 1056 american ale yeast and made up a starter this time as I have acquired some 1L conical flasks and a hotplate stirrer.

I hit the gravity spot on but discarded a couple of litres to cold break. This is now fermenting in my temperature controlled water bath (AKA mash tun)

It smells and tastes pretty good. Time will tell whether the rye is distinctive.

Rye PA
American IPA
Type: All Grain Date: 29/06/11
Batch Size (fermenter): 18.93 l Brewer: Steve Crawshaw
Boil Size: 24.68 l Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 22.64 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 18.22 l Est Mash Efficiency 82.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 35.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
30.00 l Distilled Water Water 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 -
5.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 4 86.2 %
0.50 kg Caramunich Malt (110.3 EBC) Grain 5 8.6 %
0.30 kg Crystal Rye Malt (Thomas Fawcett) (157.6 EBC) Grain 6 5.2 %
20.00 g Cascade [5.50 %] - Boil 60.0 min Hop 7 14.5 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 8 40.6 IBUs
20.00 g Cascade [5.50 %] - Boil 15.0 min Hop 9 3.9 IBUs
10.00 g Columbus (Tomahawk) [14.00 %] - Boil 15.0 min Hop 10 4.9 IBUs
30.00 g Citra [12.00 %] - Aroma Steep 25.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [125.00 ml] Yeast 12 -

Beer Profile

Est Original Gravity: 1.066 SG Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.8 % Actual Alcohol by Vol: 6.9 %
Bitterness: 63.9 IBUs Calories: 627.5 kcal/l
Est Color: 25.8 EBC

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5.80 kg
Sparge Water: 17.85 l Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C Tun Temperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.60 l of water at 76.4 C 66.7 C 60 min
Sparge Step: Fly sparge with 17.85 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 103.12 g Carbonation Used: Bottle with 103.12 g Corn Sugar
Keg/Bottling Temperature: 15.6 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C

Notes


Created with BeerSmith

Sunday, 26 February 2012

Highgate Mild (a bitter)

Taken from wheeler's recipe for Highgate Mild. According to Beersmith, this is a bitter. So be it. I changed the glucose syrup for muscovado sugar and added flaked barley instead of torrified wheat, but all else is the same. I used RO water, hence the salt additions. Cooled in the boiler using immersion chiller and filtered using the internal hopback - which didn't really work as it got bunged up with hop detritus. Oxygenated with a paint stirrer and fermented in carboy at 20C.


Brewing Steps: Highgate Mild (a bitter)
Extra Special/Strong Bitter (English Pale Ale)
Type: All Grain Date: 24/02/12
Batch Size (fermenter): 18.93 l Brewer: Steve Crawshaw
Boil Size: 24.68 l Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Final Bottling Volume: 17.42 l Brewhouse Efficiency: 72.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing


Clean and Prepare Brewing Equipment
Total Water Needed: 30.34 l
Water Prep
Amt Name Type # %/IBU
12.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
3.00 g Salt (Mash 60.0 mins) Water Agent 4 -

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
4.00 kg Mild Malt (7.9 EBC) Grain 5 83.3 %
0.40 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 6 8.3 %
0.20 kg Barley, Flaked (3.3 EBC) Grain 7 4.2 %
0.10 kg Black (Patent) Malt (985.0 EBC) Grain 8 2.1 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.00 l of water at 80.2 C 68.0 C 90 min
Fly sparge with 20.34 l water at 75.6 C

Boil Wort

Add water to achieve boil volume of 24.68 l
Estimated pre-boil gravity is 1.049 SG
Boil Ingredients
Amt Name Type # %/IBU
0.10 kg Candi Sugar, Dark (541.8 EBC) Sugar 9 2.1 %
55.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 10 37.8 IBUs
10.00 g Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 11 2.0 IBUs

Estimated Post Boil Vol: 22.64 l and Est Post Boil Gravity: 1.056 SG

Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 18.93 l
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Burton Ale (White Labs #WLP023) [35.49 ml] Yeast 12 -
Measure Actual Original Gravity _1048 (Target: 1.056 SG)
Measure Actual Batch Volume _______ (Target: 18.93 l)
Fermentation
24/02/12 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
Primary Ingredients
Amt Name Type # %/IBU
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 13 -
28/02/12 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)

Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.015 SG)
Date Bottled/Kegged: 09/03/12 - Carbonation: Keg with 86.48 KPA
Age beer for 30.00 days at 18.3 C
08/04/12 - Drink and enjoy!
Notes

Created with BeerSmith

Saturday, 11 February 2012

Ask Jon Mild

An attempt to recreate Mild West. Thanks to BCB brewers for recipe advice. I'm trying a new approach to fermentation temperature control with this one - a water jacket with the temperature controlled by an aquarium heater. OG 1042 and came out pretty dark compared to the profile in Beersmith.

Ask Jon Mild
A dark mild ale based on Mild West by Arbor Ales
Type: All Grain Date: 05/02/12
Batch Size (fermenter): 22.00 l Brewer: Steve Crawshaw
Boil Size: 27.88 l Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Final Bottling Volume: 20.49 l Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Prepare for Brewing

Create a yeast starter with 0.50 l of wort

Clean and Prepare Brewing Equipment
Total Water Needed: 32.64 l
Water Prep
Amt Name Type # %/IBU
9.00 g Salt (Mash 60.0 mins) Water Agent 1 -

Mash or Steep Grains

Mash Ingredients
Amt Name Type # %/IBU
2.00 kg Mild Malt (7.9 EBC) Grain 2 52.5 %
1.00 kg Munich Malt (17.7 EBC) Grain 3 26.2 %
0.26 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 4 6.8 %
0.25 kg Chocolate Malt (886.5 EBC) Grain 5 6.6 %
0.20 kg Wheat Malt, Ger (3.9 EBC) Grain 6 5.2 %
0.10 kg Black (Patent) Malt (985.0 EBC) Grain 7 2.6 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 9.94 l of water at 75.1 C 65.6 C 75 min
Fly sparge with 22.71 l water at 75.6 C

Boil Wort

Add water to achieve boil volume of 27.88 l
Estimated pre-boil gravity is 1.034 SG
Boil Ingredients
Amt Name Type # %/IBU
20.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 8 13.2 IBUs
20.00 g Bramling Cross [6.00 %] - Boil 20.0 min Hop 9 4.9 IBUs
Steeped Hops
Amt Name Type # %/IBU
20.00 g Bramling Cross [6.00 %] - Aroma Steep 20.0 min Hop 10 0.0 IBUs
Estimated Post Boil Vol: 25.83 l and Est Post Boil Gravity: 1.038 SG

Cool and Prepare Fermentation

Cool wort to fermentation temperature
Transfer wort to fermenter
Add water to achieve final volume of 22.00 l
Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11 -
Measure Actual Original Gravity _______ (Target: 1.038 SG)
Measure Actual Batch Volume _______ (Target: 22.00 l)
Fermentation
05/02/12 - Primary Fermentation (14.00 days at 19.4 C ending at 19.4 C)


Dry Hop and Prepare for Bottling/Kegging
Measure Final Gravity: _________ (Estimate: 1.008 SG)
Date Bottled/Kegged: 19/02/12 - Carbonation: Keg with 86.48 KPA
Age beer for 30.00 days at 18.3 C
20/03/12 - Drink and enjoy!
Notes
"Mild West 3.6%" Unlike many standard bitters, the majority of the flavour in a mild often comes from the choice of grains. For this one, Munich and Mild ale malts are used along with wheat, chocolate, black and crystal malts. These provide a slightly nutty, malty character with hints of roasted coffee and dark chocolate. To compliment this, Bramling Cross hops are used in modest amounts to give a small blackcurrant edge to the aftertaste. "Seasonal: April-May"
Silver Medal - SIBA South West Competition 2009 & 2010

adjusted sparge pH to 5.5 as per "brewing better beer" to eliminate tannins. first hour of mash at 68 then 30 mins at 66. Cooled in boiler and then settled in plastic bucket. Fermented in carboy \ water bath controlled by aquarium heater at 19C

Created with BeerSmith

Saturday, 28 January 2012

Waggoner Porter


This was to use up all the odds and ends of grain I had lying around. Perhaps not the most scientific approach to recipe formulation... Used my new gas burner and stainless pot for the boil. Efficiency down by 10 points so not sure how this one will work out..


Waggoner Porter
Robust Porter
Type: All Grain Date: 27/01/12
Batch Size (fermenter): 20.00 l Brewer: Steve Crawshaw
Boil Size: 25.80 l Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 23.75 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 18.49 l Est Mash Efficiency 82.2 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
8.10 g Salt (Mash 60.0 mins) Water Agent 1 -
3.47 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
3.26 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
3.25 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 5 57.1 %
1.09 kg Brown Malt (128.1 EBC) Grain 6 20.8 %
0.47 kg Caraamber (59.1 EBC) Grain 7 9.0 %
0.32 kg Caramel/Crystal Malt - 10L (19.7 EBC) Grain 8 6.1 %
0.20 kg Carafa I (663.9 EBC) Grain 9 3.8 %
0.10 kg Special B Malt (354.6 EBC) Grain 10 1.9 %
0.07 kg Chocolate Malt (689.5 EBC) Grain 11 1.3 %
30.00 g Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 12 19.6 IBUs
20.00 g Fuggles [4.50 %] - Boil 60.0 min Hop 13 11.8 IBUs
50.00 g Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 14 9.6 IBUs
20.00 g Goldings, East Kent [5.00 %] - Aroma Steep 30.0 min Hop 15 0.0 IBUs
10.00 g Fuggles [4.50 %] - Aroma Steep 30.0 min Hop 16 0.0 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 17 -

Beer Profile

Est Original Gravity: 1.056 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 41.0 IBUs Calories: 427.1 kcal/l
Est Color: 57.1 EBC

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 5.25 kg
Sparge Water: 18.31 l Grain Temperature: 14.0 C
Sparge Temperature: 75.6 C Tun Temperature: 14.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.69 l of water at 77.7 C 68.0 C 90 min
Sparge Step: Fly sparge with 18.31 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 86.48 KPA Carbonation Used: Keg with 86.48 KPA
Keg/Bottling Temperature: 7.2 C Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 18.3 C

Notes

Mash temp 68 for 1.5 hours
first beer with the new gas burner
added servomyces
removed hot break on boil approach
leave to settle for 1 hour when cooled, rack off clear wort
oxygenate with stir paddle on cordless drill
ferment with reused WLP1098 from spike island IPA
Well below target gravity!?
wort tasted very bitter

Created with BeerSmith

Saturday, 14 January 2012

Spike Island IPA

An IPA using reverse osmosis water and british ale yeast. I will also be oxygenating the wort more than I have previously using my newly aquired stuart turner pump (thanks roger!). Trying out polyclar and servomyces so tweaking several variables at once on this one. What could go wrong?!

Spike Island IPA
American Amber Ale
Type: All Grain Date: 14/01/2012
Batch Size (fermenter): 20.00 l Brewer: Steve Crawshaw
Boil Size: 25.80 l Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 23.76 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 18.49 l Est Mash Efficiency 82.2 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 4 78.4 %
0.50 kg Caramunich Malt (110.3 EBC) Grain 5 9.8 %
0.40 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 6 7.8 %
0.20 kg Wheat Malt, Ger (3.9 EBC) Grain 7 3.9 %
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 8 40.2 IBUs
20.00 g Cascade [5.50 %] - Boil 15.0 min Hop 9 4.2 IBUs
23.00 g Columbus (Tomahawk) [14.00 %] - Aroma Steep 30.0 min Hop 12 0.0 IBUs
20.00 g Citra [12.00 %] - Aroma Steep 30.0 min Hop 13 0.0 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [124.21 ml] Yeast 14 -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 11 -
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
15.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
20.00 g Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 10 3.8 IBUs
0.26 oz Polyclar (Secondary 1.0 days) Fining 16 -
1.06 tsp Yeast Nutrient (Primary 3.0 days) Other 15 -

Beer Profile

Est Original Gravity: 1.057 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 48.3 IBUs Calories: 427.1 kcal/l
Est Color: 27.8 EBC

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 5.10 kg
Sparge Water: 18.01 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.84 l of water at 73.3 C 65.6 C 75 min
Sparge Step: Fly sparge with 18.01 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 86.48 KPA Carbonation Used: Keg with 86.48 KPA
Keg/Bottling Temperature: 7.2 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C

Notes

using RO water for this one and adding salts using the wheeler guide on jimsbeerkit

also used polyclar and servomyces to help the white labs british yeast

Wednesday, 28 December 2011

Winter Bitter

Winter Bitter
Special/Best/Premium Bitter
Type: All Grain Date: 17/12/2011
Batch Size (fermenter): 18.93 l Brewer: Steve Crawshaw
Boil Size: 25.71 l Asst Brewer:
Boil Time: 90 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 22.64 l Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 17.42 l Est Mash Efficiency 82.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: Intended to be a fruity english session bitter.

Ingredients

Ingredients
Amt Name Type # %/IBU
3.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 77.5 %
0.07 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 5 1.8 %
0.20 kg Wheat Malt, Ger (3.9 EBC) Grain 4 5.2 %
0.40 kg Amber Malt (43.3 EBC) Grain 2 10.3 %
20.00 g Cascade [5.50 %] - Boil 90.0 min Hop 6 15.1 IBUs
30.00 g Bramling Cross [6.00 %] - Boil 15.0 min Hop 7 7.3 IBUs
15.00 g Bramling Cross [6.00 %] - Boil 5.0 min Hop 9 2.3 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10 -
0.20 kg Brown Malt (128.1 EBC) Grain 3 5.2 %
30.00 g Nelson Sauvin [12.00 %] - Boil 5.0 min Hop 8 9.1 IBUs

Beer Profile

Est Original Gravity: 1.046 SG Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.4 % Actual Alcohol by Vol: 3.9 %
Bitterness: 33.7 IBUs Calories: 370.3 kcal/l
Est Color: 18.1 EBC

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 3.87 kg
Sparge Water: 20.47 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.06 l of water at 76.8 C 68.0 C 90 min
Sparge Step: Fly sparge with 20.47 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 86.48 KPA Carbonation Used: Keg with 86.48 KPA
Keg/Bottling Temperature: 7.2 C Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 18.3 C

Notes

I rehydrated the yeast using the guidance in "Yeast" book. pitch to sterile water at ~35C and stir on stirrer plate once saturated. Add a pinch of tronozyme 30 mins in and then DME after another 30 mins.

This was mashed using the purpose built mash tun comprised of 2 concentric tubs with the stainless steel drilled plate false bottom. The temperature drop from strike to mash temp is around 8 degrees C when jugging the water in.

This was the first brew I have done where I was able to fly sparge using controlled outflow from the HLT and the MT. The burco boiler I used again failed as the temperature approached boiling. I think I have resolved this issue which appeared to be a bad connection on the power lead.

The wort was crash cooled using the immersion chiller and left to stand for 30 mins before racking to separate the trub. Fermenting at 19 - 20C