Probably Due To Network Congestion

Hop Sap IPA – I was planning to do a Liquorice stout but thought stuff it I want some in-yer-face hops, I’ll dry hop this in the FV for about a week.

Fermentables:
Lager Malt – 82%
Cara Belge (Weyermann) – 8.7%
Wheat Malt – 4.8%
Flaked Barley – 3.5%
Amber Malt – 1%

Hops:
Willamette – 6.4 % @ 60 mins – 63g
Magnum – 14.5 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 30g (80c steep for 20-30mins)
Citra – 13.8 % @ 0 mins – 30g (80c steep for 20-30mins)
NZ Cascade – 10.2 % @ 0 mins – 30g (80c steep for 20-30mins)

Dry Hops:
Magnum – 5g
Chinook – 50g
Citra – 28g
NZ Cascade – 35g
Columbus – 20g
Simcoe – 60g

Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.013
Alcohol Content: 5.3% ABV
Total Liquor: 33.9 Litres
Mash Liquor: 13.4 Litres
Mash Efficiency: 75 % (actually hit 85.5%)
Bitterness: 70 EBU
Colour: 12 EBC
Yeast: Safale US-05
Copper Finings: 1/2 Protafloc Tablet

Bucket of malts, 5.584kg:

Mash on at 66c:

Gypsum, Epsom, Salt, I used THBF Liquor Treatment calculator for Pale Ale:

Hops for the copper, I’ll probably dry hop too:

Fairly tidy view of my brew area:

My Brewday Record Sheet:

In go the start of boil Willamette hops:

I made a thing while i was in the garage, the thinking was for somewhere to put all my brewing books in the garage, It looked a lot better than this in my head!:

Almost finished running off from the copper to the FV, I was using the Immersion Cooler today:

I forgot to that a hydro shot, though in any case I hit the nail on the head… if I hadn’t started trying to be creative with wood it would have been a easy day! 😀

*21st Jun ’12 – Dry hopped today at 20°c with about 200g of Blitzed up hops, the food processor didn’t like it! I’ll drop the temp tomorrow once I’ve double checked the gravity is steady at 1013.

*30th Jun ’12 – chilling to 4c for a couple of days before bottling to drop some hop debris out. Tastes bloody good, just what I was after 🙂

*Bottled 3rd Jul ’12 with 78g white sugar, tastes pretty good bit sharper with stirring up the hops which retained about 3-4 litres of perfectly good beer!! I’ll make sure I blitz them for longer in the food processor next time so hopefully they will settle out to a thinner layer of mush rather than loads of still whole hops!

*7th Jul ’12 – Early taster, while out with the Leeds Homebrewers at Ilkley Brewery, Bloody fantastic 🙂 very pleased just need a little more time to carbonate up properly 🙂

*15th Jul ’12 – Tastes blooming good 🙂