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Archive for September 2009

Munich Blauer Vogel

This is basically a Coniston Bluebird Bitter with 500g of Munich Malt (and about 80g too much Crystal as it seemed a shame to leave such a small bag full!) and a little extra hopping. I’ll be pitching a split Whitelabs Edinburgh Ale yeast.

Fermentables:
Maris Otter 3600g
Munich Malt 500g
Crystal Malt 170g

Hops:
Boadicea 60 mins 27g (FWH)
Challenger 30 mins 30g
Challenger 20 mins 21g
Challenger 0 mins 10g

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.010
Alcohol Content: 4.1% ABV
Total Liquor: 32.6 Litres
Mash Liquor: 10.7 Litres
Mash Efficiency: 75 %
Bitterness: 48 EBU
Colour: 15 EBC

The Grain; Maris Otter, Munich Malt, Crystal Malt:
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Mashing, thanks to my honey for the photo πŸ˜‰ :
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Mashed in a little high:
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pH of Mash looks somewhere near:
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Boiler warming Sparge water and Mash tucked up under a coat:
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Hops and brew Sheet:
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No sparging photos as its stuck like a B’stard again!! Not happy, even with more and larger saw cuts in the copper manifold (Using the Thermos coolbox), it might have to be net curtain time next brew.
I’m finding the grain bed is going really solid, could this be the problem, could it maybe be my stirring technique after adding the batch sparge water etc?

Boadicea and 5g Gypsom FWH:
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Challenger 30 min Hops:
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OG:1040 couple of points out, though it was 27 Deg C so that about right, and I collected a few litres more than I should have:
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Action Shot:
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Cold Break:
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Aeration and hop debris catching:
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Pitched yeast at 26C-ish which had half an hour or so with some Fresh cooled wort added to it after decanting the ‘beer’ off the top of the yeast split bottle.

Fingers crossed for an Úber-Bluebird;)

**This was fermenting within 24 hours, and this morning (Sunday) its going great πŸ™‚

**Bottled Tuesday 6th October 2009 with 100g sugar

Otter Dark Stout MKII – This is basically my first Extract own recipe which I’m now going to do as an All Grain :) It tasted bloody fantastic as an extract brewed with Safale s-04, but this time I’m thinking of using Whitelabs Irish Ale yeast WLP004 http://www.whitelabs.com/beer/strains_wlp004.html
This is mkII because I’m rationalising my hops a bit instead of using a combination of EKG’s / Fuggles as my bittering additions I’m going to use Admiral and save a few grams on the Flavour/Aroma additions.
For Water Treatment I’m thinking I’ll follow the Stout profile in the GW Calc, though will add a Tsp of Gypsum anyway.
I wonder if a stout mash be naturally more or less acidic??? (90min mash)

Fermentables:
Maris Otter 3800g
Roasted Barley 355g
Chocolate Malt, Pale 355g (Thanks to Paul @ http://www.barleybottom.com for the excellent service, You’ll be getting some of this when its ready)
Crystal Malt 355g
Crystal Wheat Malt 190g

Hops:
Admiral 20g (FWH) 60mins
Fuggle 20g @ 15mins
East Kent Golding 20g @ 15mins

Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.016
Alcohol Content: 4.1% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.6 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 232 EBC

Here’s the pictures so far…..
The Grain bill, Maris otter, roasted barley, pale chocolate malt, crystal wheat malt, crystal malt:
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Mash Temp, near as damn it 66 C, finished at 64 C Hmm!:
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Mash pH, think this looks about right:
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First run off, tastes pretty damn good:
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Mash Tun and first batch sparge, it proceeded to stick after a good start, had to re-suspend and blow up the pipe, I wonder if it is the Crystal Wheat malt thats causing this? My last 23L batch in this tun worked perfectly with no sticking:
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I managed to not prepare quite enough water this time too, nice! So I’m generally arsing about boiling kettles full of bottled water to top up my second batch sparge, I’m not far short but enough to be annoying :D
The Mash is doing a slow trickle! How can it work perfectly one time and then be a b’stard the next?! *Bigger saw cuts maybe, they are all Junior Hacksaw cuts at present*
More to follow… S L O W L Y ! :roll: #-o
Admiral FWH going in with first batch spargings to warm up, the second batch sparge is running off better than the first, thankfully!!!:
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Cooler in and 15 minute hops (Fuggles and EKGs):
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I had 10g of Fuggles scraps left in the bag so these have gone in as a Zero minutes 10 min steep:
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Cold Break and (Floaters) Hop seeds:
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Hit my Target OG of 1048, happy happy joy joy:
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I’ve decided I’m going to split this batch and use the Whitelabs Irish & s-04 yeasts.
Hop seed catcher and aeration:
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Much needed refreshment, ‘Fuggles Bitter’:
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Pitched Vial @ 22 C Whitelabs Irish Ale yeast WLP004 in FV1:
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Dry Sprinkled @ 22 C Safale s-04 in FV3:
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All done, Just a bit of tiding up to do :) Net curtain material, to act as a Mashing bag, ordered on ebay! And I’ll be making my Mash Tun Manifold’s slots wider with a regular Hacksaw rather than their present Junior hacksaw cuts.

As of about now 18.00 20/09/09, we have fermentation with both batches :)
Whitelabs WLP004 Irish Ale:
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Safale s-04:
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**Bottled 28/09/09 with 48g white sugar, both yeast batches tasting about the same.

Today, I shall mostly be making a Timothy Taylors Landlord πŸ™‚ www.timothytaylor.co.uk

The recipe will be coming from the Graham Wheeler book.
12 litre brew length in my 15L mash tun with just a couple of additions to the recipe:
2% Crystal
10g Bobek @ Zero Minutes
Caramelise the first 2L runnings.
Apparently the Taylors spring water comes from Limestone country in the Yorkshire dales so I’ve added some Calcium Carbonate to the mash along with Gypsum

The Grain, Chalk and Gypsum:
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Mashed in @ 66.8 C:
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pH is around about right, maybe a little low:
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Hops prepared and Stacked in order of use, water treatment and a little yeast nutrient and Protafloc tablets:
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These are looking good:
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Clive the Brewers assistant, happily sun bathing while I was taking pictures of the hops:
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Mash finished at 65 C, ran over 15mins to 105 minute mash:
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Recirculating the first couple of litres:
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First Batch Sparge, the big jug in the back ground has the 2 litres for caramelisation, second batch sparge stuck and took some prodding to get it to run off, I might sack the False bottom and make a copper manifold:
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First Wort Hops (FWH) and water treatments:
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Boiling the heck out of the 2L:
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Bandit, Brewers Second assistant:
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Anyone for Toffee?? This stuff tastes yummy! This was added back to the boiler:
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The Cooler doing its stuff:
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Pitching Whitelabs Edinburgh Ale yeast, 1 litre starter from a tube I’m splitting:
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Round about right, give or take the odd point or two, which means my volumes were pretty much on target:
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Not a bad one, breakfast and lunch had amongst it, the caramelisation took about 90 mins so that has slowed me down a touch, wort tastes pretty good with a good kick of Styrians (Bobek).

**Update** 19/09/09 – Had a sneaky sample from the trial jar, its down to its FG nicely and it taste, well… rather Landlordy πŸ˜‰ Maybe lacking a bit of Crystal Malt or Dark Crystal, maybe worth adding a bit more next time. Time will tell when its fully matured.

**Update** Bottled 22/09/09 with 50g household sugar, bottled in Timothy Taylors bottles and I’ll be printing some labels like this:
… Subtle changes πŸ˜‰
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