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Posts Tagged ‘fuggle hops

Mild Ale Something easy drinking to fill a Cornie with 🙂  That will have a bit of flavour longevity unlike the smaller hop-flavour-window of APAs etc 

Fermentables:
Pale Malt 2940g – 75%
Caramalt 585g – 15%
Chocolate Wheat Malt 195g – 5%
Flaked Oats 195g – 5%

Hops:
Golding @ 65 mins – 20g
Fuggle @ 65 mins – 20g
Golding @ 10 mins – 13g
Fuggle @ 10 mins – 20g

Final Volume: 23 Litres
Original Gravity: 1.039
Final Gravity: 1.011
Alcohol Content: 3.6% ABV
Total Liquor: 32.2 Litres
Mash Liquor: 9.8 Litres
Mash Efficiency: 80 %
Bitterness: 23 EBU
Colour: 65 EBC

Mash was supposed to be 69c but try as I might after mashing with some boiling water I only hit 67c, even after doing a better pre-heat of the mash Tun than usual. I think the Bucket of malt must have been colder at the bottom than the top when I took the temp! (Malt 16.2c, Aimed for 69c Mash, Strike heat of 77.4c). It will be a 90minute Mash stand at least, maybe 2 hours as I have to be a Taxi this morning too.
The Chocolate Wheat Malt in the recipe was from Hop&Grape, I also have some Roasted Wheat Malt from BarleyBottom… weirdly the Chocolate is loads darker than the Roasted, kind of Black vs Mid-Brown type of thing!
32L of Liquor salts added to the malts prior to mashing, done to the ‘Mild’ profile in the GW Calc.

Yeast, maybe Windsor or maybe Nottingham.

Malts and temp:
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Calcium Chloride & Magnesium Sulphate in the Pestle & Morter:
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Missed my desired Mash Temp by 2c! Should be 69c:
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First Wort Hops (FWH) and a handful of old lager yeast as Nutrient:
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Brewers Breakfast:
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First Runnings:
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IC in and 10min hops just in:
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1044 I’d say though the Refractometer worked out at 1046:
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Went for Nottingham yeast in the end, I’ll save the Windsor for another brew 🙂
Yeast Action the morning after:
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*9th Oct ’10 Just racked this into a cornie, cleared brilliantly in the FV, hit it with 50psi or so and will leave it to it.
just a handful of bottled primed with 1/2Tsp sugar :)

AG#3 – Fuggles Bitter, H.Hillbilly’s House Bitter Grain bill
Thanks to Horden Hillbilly for answering my questions, I’ve used his grain bill for this recipe and just replaced the Goldings Hops with Fuggles.

Fermentable   Colour   lb: oz   Grams   Ratio
Maris Otter   4.25 EBC   4 lbs. 9.2 oz   2080 grams   90%
Crystal Malt   120 EBC   0 lbs. 4.9 oz   135 grams   6%
Torrefied Wheat   4 EBC   0 lbs. 3.3 oz   93 grams   4%

Hop Variety   Type   Alpha   Time   lb: oz   grams   Ratio
Fuggle   Whole   4.9 %   60 mins   0 lbs. 1.0 oz   28 grams   65.9%  ((FWH))
Fuggle   Whole   4.9 %   15 mins   0 lbs. 0.4 oz   10 grams   24.4%
Fuggle   Whole   4.9 %   0 mins   0 lbs. 0.1 oz   4 grams   9.8%
Protafloc Tablet   Pellet   0 %   0 mins   0 lbs. 0.0 oz   0 grams   0%

Final Volume:   12   Litres
Original Gravity:   1.043
Final Gravity:   1.010
Alcohol Content:   4.3%   ABV
Total Liquor:   18.5   Litres
Mash Liquor:   5.8   Litres
Mash Efficiency:   75   %
Bitterness:   33   EBU
Colour:   16   EBC
Water Treated to the ‘Bitter’ profile on the GW calc.

Mash on!
Water Treatment for Keighley Area to the ‘Bitter’ profile.
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The Grains. (I Just sneaked in a little oddment of Crystal Wheat malt)
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Mash temp at start.
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Mash pH. (Is this a little on the low side? I think its about pH5.7, shouldn’t it be more like pH5.2????)
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Hops Weighed out, Half a Protafloc Tab in with the 15minute addition.
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Sparge!
Mash finished.
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FWH in with first batch or wort warming up.
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Recycling at second batch sparge, trying not to disturb the grain bed. Had some sticking issues which I think are down to the flexibility of the plastic false bottom something I need to address before the next brewday.
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Mash fun! I poked it with the paddle handle which seemed to keep it going.
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Boiling.
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Boil and Cool!
Last 15 mins and the Cooler going in to Sanitize.
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Cold break.
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I scooped up a little from the boiler, looks pretty clear once the cold break settles.
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Sanitised sieve to catch the occasional hop seed and give the wort a good aerate.
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Boiler to FV setup, the long restricted (down to 8mm bore) copper pipe makes for an excellent syphon effect.
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Trub left overs.
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I was a few points short of my OG, seems I hit about 1036/38 ish @ 22 Deg C, Pitched Safale s-04 dry sprinkled.
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I’m pretty sure my excess volume was me overestimating a little while sparging as the last was boiled with the cooler in for the full 90 mins, this time I only had a 60 min boil and put the cooler in for the last 15 mins. I think leaving the IC in for the full boil actually makes for more boil off, hence the overcompensation! :D
All in all not a bad day, started at 7.40am and finished about 2pm with just a little clearing up left to do.

**The morning after:

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Good Yeast head this was getting going well last night less than 8 hours after dry pitching the yeast.

**Bottled 12/08/2009
Bottled about 15L with 70g sugar and re-pitched approx 5g of rehydrated s-04 yeast (see if I can solve my carbonation problems with the AG brews) First bottling using Starsan to sanitise. A tiny taste and it was pretty smooth.

Deuchars IPAwww.caledonian-brewery.co.uk
Time to pop my Cherry, Started at 8.30am, the Mash is now on at 9.20am 🙂 I’m going to do a 90 minute Mash and a Boil of 60 mins… which should hopefully time well with the Bacon & Egg butties for breakfast with the other half 😉 *so we can actually use the cooker and grill ‘cos its not got a fecking huge pan on it!* 🙄
I’ve just slightly over estimated my grain weights to be on the safe side as have I with the Batch Sparge volumes using DaaB’s Batch Sparge Calculator.

Fermentables:
Maris Otter Malt 2180 grams
Crystal Malt 105 grams

Hops:
Fuggle 9 grams @ 60 mins (FWH)
Aurora 9 grams @ 60 mins (FWH)
Willamette 9 grams @ 15 mins
Bobek 10 grams @ 5 mins
Fuggle 9 grams @ 5 mins

Copper Finings:
Protafloc Tablet – Last 15-20 Minutes

Predicted stuff:
Final Volume: 12 Litres
Original Gravity: 1.043
Final Gravity: 1.010 *final reading was actually 1010*
Alcohol Content: 4.2% ABV
Total Liquor: 18.5 Litres
Mash Liquor: 5.7 Litres
Mash Efficiency: 75 %
Bitterness: 33 EBU
Colour: 15 EBC

The Mash:
Recipe done in BeerEngine software www.practicalbrewing.co.uk and notes scrawled!
The original recipe came from www.hopandgrain.com
Most of the ingredients from www.barleybottom.com

Pre-heating the Mash tun with hot tap water, good pinch of Sodium Met treating the Hot tap water in the FV

Grain Temperature 18.5 Deg C

The Maris otter malt and Crystal Malt

Water at Strike heat and Grain ready to mash

Strike Temp, tweaked with a dash of boiling water as I decanted from the boiler with a jug and lost a few degrees

Starting Mash Temperature, Mash to last 90 minutes

All tucked up and monitored with a cheap Fish Tank thermometer from Dealextreme.com 🙂

Wort to the Copper:
End of Mash period, I actually went 15 minutes over the planned 90mins

Mash topped up and stirred ready for first runnings

First runnings, which are returned to the mash until it runs clearer (Which was at least 3 Litres)

Filling FV before transfer to boiler (Think you’d call this an Under-back)

Hops all weighed out, First Wort Hops, 15min hops, 5 minute hops and half a protafloc tablet

First Wort Hops with boiler filling

Spent grains

The Boil:
15 minute hop addition + Protafloc

5 minute Hop addition

The Wort (still hot)

Left overs (Still hot as I haven’t made an IC yet)

Safale s-04 Pitched once this had cooled down in the bath 🙂 Now its cooled I can really see the cold break forming as its gone all clumpy and is slowly settling.
All done, not bad for about 6 hours, not including cooling time as it will be a while sat in cold water in the bath 🙂
And all pretty stress free, I’m glad I have been doing some extract brews as its got me fairly confident with the boiling and hop schedules, the Mash was a piece of cake with no problems.

Lessons learned:
I need to do is calibrate all my buckets and my boiler pot.
It would be handy to have an IC.
HLT isn’t necessary for the moment.
Time to look into water treatment a little.
🙂

Mash details:
about 18-20 Litres collected @ OG 1022 / 62.1 Deg C

In the FV:
Final Volume was about right looking for my 12 litre brew length, maybe slightly more than planned which would probably be due to Sparge Volumes / 60 vs 90 minute boils.
OG 1026 / 72.8 Deg C *Actual OG is 1046, just a little higher than its supposed to be.

I think this makes my efficiency pretty good. 🙂

**Update** Bottled today 10th July 2009, tasted pretty good 🙂


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