AG#81 – Olicana Rutilus
Posted on: June 10, 2012
- In: Brewing
- 5 Comments
Olicana Rutilus – This is my entry to the Ilkley Brewery / Leeds Homebrewers competition, an American Red/Amber/Brown style beer at 1038.
I’m doing a number of firsts for me with this brew:
- The first time using of my Plate Chiller which I’ve had for ages with intent to use!
- The first time I’ve done a 20 minute total boil time!
- The first time I’ve tried Hop-Bursting!
- The First time I’ve used Apollo hops!
Fermentables:
Lager Malt
Carapils (Weyermann)
Munich Malt I (Weyermann)
Chocolate Malt
Cara Munich Type III
Hops:
Columbus
Apollo
Apollo
Final Volume: 12 Litres
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.6% ABV
Total Liquor: 17.6 Litres
Mash Liquor: 4.9 Litres
Mash Efficiency: 75 % (got over 81%)
Bitterness: 35 EBU
Colour: 39 EBC
Yeast: Safale US-05
Today’s Malts:
First run out of the Plate chiller (Heat Exchanger), with my second Solar Project pump:
Ye Olde mini-Mash Tun:
First Wort Hops, Columbus, with a THBF calc Mild profile for my liquor treatment:
Apollo hops, I’m using up the dregs, still sticky as owt and stinky:
Oh… Nooo!!! Hot Side Aeration! Recirc to Sanitise:
Flameout Hops:
This was actually a pretty quick brewday, didn’t quite hit my 1038 OG and got 1035-ish, this will be down to me guessing and 5% boil-off, it was actually a lot less as I collected 14 Litres in the FV rather than the planned 12 Litres. So something to adjust for next time I do a 20min boil. The break material formed in the bucket after cooling, I back-flushed the Plate Chiller and set it on a recirc for about half an hour with hot clean water.
Its been a long day as I’ve bottled 50-odd bottles of Nit Wit after brewing, then cleaned the FV and fridge from the WLP400 mess!!
I’ll post the full recipe details after judging 
Here’s Dave’s brewday blog of his entry.
And this is Neil’s Blog of his entry.
*14th Jun ’12 – Dry hopping time 
Apollo hops whizzed up in a clean blender, about 4g per litre, a tip from @dredpenguin and his blog A Beer on the Downs though I didn’t puree mine I just dry blitzed them:
Dry hops tipped on the yeast head and stirred in, I’ll leave at current temp for a couple of days then stir again and drop the temperature to 17c then 11c for about a week before crashing it down to 4c to settle the hop debris out:
*Bottled 21st Jun ’12 – with 60g white sugar in 13 litres of beer.
5 Responses to "AG#81 – Olicana Rutilus"
June 11, 2012 at 8:21 am
It came from something that Mike Cowbourne from Okells Ales said on Twitter that they only boil for 20 minutes, so I thought I’d give it a go. It only boiled off / lost 2 litres from boiling & hopping so I need to tweak my settings a bit to compensate for the lack of losses! I’d guess about 1 litre lost to the hops and tiny dead space then that can only leave 1 litre of evaporation during the 20 mins boil. (is that like 1.6% boil-off if started at 16L collected in copper then 14L transferred to FV with 1L in the hops?) #MyShitMathsSkillz
June 11, 2012 at 1:36 pm
What are the benefits of a short boil other than the decreased brew day? I’ve always thought 45 was the shortest to allow for the various bad compounds to boil off? I have started doing 90 mins after reading about driving off dms. If I can shave off 70 mins I’ll be happy.
Alec Wallace.
June 11, 2012 at 6:01 pm
hi, I’ll update the blog with my findings, its just an experiment for the moment.
June 18, 2012 at 10:03 am
I love this brew for one reason. The Ilkley guys came to talk to us at the homebrew group, and the main learning point for me was, that it’s important to make incremental changes to your brewday and recipes. Put simply, you’re a punk!
June 11, 2012 at 6:52 am
nice work ade! where did the idea of a 20 minute boil come form?