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Posts Tagged ‘bluebird bitter

My Twentieth All Grain…!

This is a tweaked re-brew of my ‘Munich Blauer Vogel‘ which was based around the Coniston Bluebird recipe which drunk very well and I plan to try and keep it in stock as a House Bitter.
This time I’ve done it at a slightly lower ABV and also dropping the bitterness a bit with something I learned at work about blending hops to smooth out any inaccuracies, hence the addition of Bramling Cross for half of the bittering. Adding a bit of Wheat Malt for head retention.
I had some nice fresh acid-washed yeast from work which I will probably have to rouse from time to time as it works well with some added oxygen.

Uber Bluebird mkII

Fermentables:
Maris Otter 3100g – 77.5%
Munich Malt 500g – 12.5%
Wheat Malt 200g – 5%
Crystal Malt 200g – 5%

Hops:
Challenger @ 60 mins 21g (FWH)
Bramling Cross @ 60 mins 21g (FWH)
Challenger @ 20 mins 20g
Challenger @ 0 mins 20g

Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.009
Alcohol Content: 3.9% ABV
Total Liquor: 32.3 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 16 EBC

There aren’t many photos as I had a busy morning, the Mash was on at 8.45am and I had to go out so it is going to be a longer than 90min mash.
Mashing at a planned 66c which turned out to be 66.6c so near enough.

The malts and Gypsum:
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Hops:
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Leftovers:
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Saltaire Brewery Yeast:
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FWH:
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OG pretty damn close to 1039 predicted:
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Trub and cooler with last bit of wort running off:
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The FV was looking a little full so I jugged out a few litres into a plastic demijohn, thought it best as I’m expecting a frothy creamy explosion, I pitched approx 75g of Saltaire yeast:
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I would have been done ages ago if I hadn’t had things to do this morning. Wort tastes good, lots of fizzy challenger bitterness πŸ™‚Β  I was going to do a yeast comparrison with Nottingham but I really couldn’t be bothered, I’ll do a basic pale with Fuggles & Goldings with 5% crystal for a yeast comparrison… and besides I fancy and nice wholesome earthy F&G hopped ale πŸ™‚

**update for yeast activity, within 4 hours I had good signs of life, this morning I have a deep frothy head πŸ™‚

Yeast head after approx 24 hours from pitching:
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*Bottled 16th Feb ’10

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


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