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Posts Tagged ‘Boadicea

Yorkshire Trappist Red

 

Fermentables:
Lager Malt 3300g
Munich Malt 800g
Vienna Malt 800g
Golden Syrup 680g (to be added at least half way through-ish)
Belgian Aromatic Malt 400g
Caramalt 400g
Wheat Malt 300g
German Cara Red 200g
Total 6.2kg Grain

Hops:
Boadicea @ 60 mins – 31g (FWH)
Saaz Whole @ 10 mins – 23g
Hallertauer Hersbrucker @ 10 mins – 23g
Protafloc Tablet Pellet @ 20 mins

Final Volume: 23 Litres
Original Gravity: 1.070
Final Gravity: 1.012
Alcohol Content: 7.7% ABV
Total Liquor: 34.5 Litres
Mash Liquor: 15.5 Litres
Mash Efficiency: 75 %
Bitterness: 26 EBU
Colour: 23 EBC

Whitelabs WLP500 Trappist yeast, 2 Litre starter.
90 Minute Mash @ 66 C (2 Tsp Gysum to grist)

Maybe 3 sparge batches as the Mash tun looks pretty full, but I’ll see as I go.
Water from the hot tap treated with Sodium Met, I made sure i treated lots in preparation this time:
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The Grain bill, all mixed up, weighed out last night:
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Mash on at 66 C for 90 mins:
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Mash pH looks spot on, 2 heaped Tsp of Gypsum were added to the grist before mashing, though otherwise no other water treatment:
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First Run-off:
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FWH Boadicea, and Northdown as I ran out of Boadicea:
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Saaz and Hersbrucker, Golden Syrup, Protafloc and Yeast Nutrient:
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Lovely fat Northdown hop:
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Spent Grains:
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Spent Grain Recycling:
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Coming to the Boil:
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Saaz & Hersbrucker 10 minute hops:
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Experiment with 3L and safale s-04 to see what I’m missing using the WLP500, and I saved a bit of my 2.5L starter to culture up a little more Trappist yeast, I let down my wort a little with bottled water:
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This was shot with a white light LED torch behind to get some idea of the colour, I was aiming for something red, it looked better in the sunlight near the window:
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OG:1066ish, just a few points lower than anticipated, won’t be worrying about that:)

A little Video Link – http://www.youtube.com/watch?v=HS3u1hUr5xU

Less than 24 hours later: Fermenting away with a good yeast head @ 18 Deg C this morning, I admit I was a little scared in leaving the FV on the cold cellar floor and not all tucked up and warm in my brewing cupboard. I’m going for the “earthy” character of the yeast…

After 4 days: Trial Jar and hydro says gravity 1026, so thats from pitched yeast on Saturday afternoon until now, is this normal for an 18 Deg C ferment????
The taste test btw,…. very different! Though there’s a fair amount of un-fermented sugars in there yet, has a very malty profile so far.

6 Days later: warmed it up to about 22 C.
The Smell is pears, taste is getting to a mild chalkiness with the pear coming through too.
Still tastes malty but it has gone a little now I’ve got the FV temperature up and Its dropped about 10 points though still quite actively fermenting with plenty of bubbles rising to the surface.
You also get a bit of warming in your throat from the alcohol.
Loads of yeast still in suspension.

*Bottled 29rd Oct β€˜09 with 85g sugar to about 19-20 litres.

The yeast is surprisingly subtle, loads of malt flavour, still some pear flavour and aroma.
OG @ 1010 so its got to target.
Bottling about 19-20L with 85g sugar and bottling my s-04 3L with 25g sugar.
Tasted the s-04 batch, its like Wine, the alcohol comes straight through.

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

Extract#8 – Booble Beer – Named by Emma, renamed by me aka Nasty Barsteward IPA
A pretty random little Extract Brew, Hopping to blow your socks off, this will probably take some months to be drinkable πŸ˜‰

Fermentables:
Dried Malt Extract Medium 1000g
Crystal Malt, Pale 60 EBC 100g
Sugar, Household White 100g
Belgian Aromatic Malt 100g
German Cara Red 100g

Hops:
Herkules 60 mins 30g
Boadicea 20 mins 20g
Boadicea 10 mins 20g
Boadicea 0 mins 10g

Final Volume: 8 Litres (actually closer to 9 or 10 litres)
Original Gravity: 1.056 (actually 1048)
Final Gravity: 1.011
Alcohol Content: 5.8% ABV
Bitterness: 172 EBU (this is where the Nasty bit comes in!)
Colour: 59 EBC

No pictures as I wasn’t messing around πŸ™‚ Whitelabs Burton Ale yeast.

*Bottled Friday 4th Sept 09


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