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Posts Tagged ‘batch sparge

Imperial Smoked Porter – This is serving a couple of purposes; First is a Trial run of a big beer in my newly finished False bottom Mash tun; Second is using up some odd bags of malt and some older hops I had in the freezer and some other part bags of hops.
I’m not expecting the stated bitterness from my hops – http://www.wellhopped.co.uk/Product.htm so I’m going semi-worst case scenario and adjusting AA for age and storage.

Fermentables:
Pale Malt – 70.2%
Caramalt – 8.2%
Peat Smoked Malt, medium – 4.2%
Amber Malt – 3.9%
Oat Malt – 3.5%
Chocolate Malt, Pale – 2.3%
Crystal Wheat Malt – 2.4%
Chocolate Wheat Malt – 1.8%
Flaked Wheat – 1.6%
Chocolate Malt – 1.5%
Flaked Rye 0 EBC – 0.5%

Hops:
Bobek – 3.7 % @ 75 mins – 124g (FWH)
Admiral – 12 % @ 75 mins – 19g (FWH)
Herkules – 15.8 % @ 75 mins – 35g (FWH)
Brewers Gold – 9.1 % @ 10 mins – 68g
Cascade – 5.5 % @ 0 mins – 29g (Flame-out Steep for 20mins)
Saaz – 3.8 % @ 0 mins – 33g (Flame-out Steep for 20mins)
Simcoe – 12.9 % @ 0 mins – 20g (Flame-out Steep for 20mins)

Final Volume: 23 Litres
Original Gravity: 1.076
Final Gravity: 1.021
Alcohol Content: 7.2% ABV
Total Liquor: 36.8 Litres
Mash Liquor: 20.5 Litres
Mash Efficiency: 70 % (I collected 32L @ 1055 so hit efficiency but had too much liquor)
Bitterness: 121 EBU (I’m not expecting this as the bittering hops were fairly old so subtracting 30% from the AA will be more like 90EBU)
Colour: 140 EBC
Mashed for 90mins @ 66c
Boil for 75mins
Liquor treatment as per GW calc for General Purpose

Bigger bucket than normal with 8.5kg of malts:
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New mash tun full of hot liquor:
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Initial Mash a little high, cooled with cold liquor to 66c:
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Tidy brewsheet (version 3, other two are scibbly works in progress) along with late hops:
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Quite a heap of first Wort Hops in the copper along with the common salt addition:
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What lies beneath, mash leftovers under the mash screen:
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10 min hops going in:
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Break material clumping in the copper:
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Looks near as damn it to me (Showing 72 +2 divisions in the meniscus = 1076), not bad for a first outing of the new Mash Tun:
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I had 3.7 Litres in the new mash tun to just cover the false bottom, the first sparge top-up was a little over 3 litres so I didn’t top-up and subtracted the difference from the Second batch sparge. This was to take into account the liquor under the screen, I ended up with 32 Litres in the copper which i thought too much but by the end of the 75min boil I was at my predicted gravity so I must have worked things out right!

Thoughts on the False bottom:
The mash ran off very well and after a few jugs of recirculating it was also very clear.
After stirring the second sparge and running off I came back to the mash tun to find it had run a load of malt particles into the copper as the last of the mash drained out. I’ll have to keep an eye on it next time to stop this just as it starts to show bits coming through, or have a go a Fly sparging so as to not actually disturb the Mash bed and hopefully limit the amount of malt particles coming through.
New cleaning game, poking bits of malt out of the perforated stainless!

16th May ’11
The usual, Stout+S-04 ferment 🙂 :
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*Bottled 25th May ’11 with 71g of White sugar and a tiny sprinkle of Nottingham yeast into each bottle as a bit of a safety precaution as it had dropped very bright. Finished at 1016-1018 so about 7.7% ABV.

*4th JUne ’11 Taster bottle, tasting good the Peat Smoked malt works well with the Strength of this beer, Bitterness just right so I’m glad I adjusted the hop Alpha acids for my older hops.

AG#8 – JBK Anniversary Brew 09www.jimsbeerkit.co.uk

The instructions:

Jim wrote:I would look for something around a maximum of 55 OG, with crystal malt to give it body and a bit of darkness from roast barley and good old English hops – plenty of fuggle with a bit of golding for aroma and around 45 to 50 IBUs.

So this is what I’ve come up with:

Fermentables:
Maris Otter 1880g
Dark Crystal Malt 205g (no mention of which crystal, so this gives me a chance to try out some Dark Crystal)
Torrefied Wheat 78g
Roasted Barley 26g

Hops:
Challenger – 60 mins 19g
Progress – 30 mins 16g
First Gold – 5 mins 11g

Final Volume: 12 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Bitterness: 48 EBU
Colour: 64 EBC

The Grain weighed out, 2 Tsp of Chalk and Gysum for the Mash:
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The Intended Yeast slurry from a previous brew which is coming back to life and releasing some bubbles, will decant off the beer and pitch some of this:
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The new manifold in my 15L tun, note the support sleeving to support my warm floppy pipe. I may need to make this a rigid arrangement in future:
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Grist Temp:
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The Mash Tun:
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Mashed in @ 67C, leaving for 90 mins:
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Mash pH looks near enough:
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Hops, Generous weighing as I know the Burton Ale yeast will subdue them:
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End mash temp:
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First Runnings being recycles, sparging went brilliantly, no sticking and pretty clear wort:
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First Wort Hops going in with first batch spargings:
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Leftovers:
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Bacon butty:
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5 min hops addition with cooler already in:
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Sanitising with Starsan:
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Pretty clear hitting the FV and a good deep colour:
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Pitching Whitelabs Burton Ale yeast Slurry @ 24C:
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Well Aerated:
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Hops and Trub:
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My exceedingly happy brewing cupboard, FV1 is JBK, FV2 is Blauer Vogel, in the back the Top crate is full of TTL, underneath and to the left there is my Otter Dark Stout:
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Just a bit of clearing up to do, hit OG1042 @ 24C so that’ll do me 🙂
Happy Anniversary JBK, Live long and prosper and all that 🙂
Hope this will be a good one, I needed a darker ale under my belt 🙂

Bottling Update FG hit 1010/1012 ish
Full Crate:
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Sun shining through then bottle, lots of Burton Ale yeast in suspension, should take a few weeks for it to settle out:
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2 weeks of warm followed by 2 weeks of cool and these should be ready.

Something for the JBK Anniversary bottles 🙂
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