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Mild Ale II – The second of my brews for the www.gbhomebrew.co.uk competition, a Mild Ale based on my last Mild so slightly tweaked but hopping remains very similar. It wasn’t intended to have Pale Crystal in it but I ran out of Crystal Malt so had to substitute some.

Malts:
Pale Malt – 70%
Munich Malt – 10%
Crystal Malt – 6%
Flaked Oats – 6%
Crystal Malt, Pale – 4%
Chocolate Malt – 2%
Chocolate Wheat Malt – 2%

Hops:
Golding 21g – 4.2% @60mins (FWH)
Fuggle 21g – 3.8% @60mins (FWH)
Golding 13g – 4.1% @10mins
Fuggle 13g – 3.8% @10mins

Final Volume: 23 Litres
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.6% ABV
Bitterness: 23 EBU
Colour: 67 EBC
Yeast: Windsor
Mash: 60-90mins @ 69c
Boil: 60mins
Liquor: Treated to Mild Profile using GW Calc

Malts, Temp and Liquor treatments:
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The Mash at 69c:
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Hops weighed, small common salt addition to go in the Copper and Protafloc tablet for last 5 mins:
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First run-off onto First Wort Hops:
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In go the 10 minute hops:
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Windsor yeast rehydrated as the packet suggests, using 2 packets as I hear things about Windsor yeast stalling:
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Aerated and in the FV:
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I forgot to take a OG shot, it was 1040 with the hydrometer, Refractometer said 1038 so near enough either way.
I had 86.5% Mash Efficiency and hit my 69c mash temp.

*18th Sep ’11 – Word to the wise… Forget Windsor, it stops really high and in theory would leave me with a 2.8-3% Beer…
Soo….
I’ve rehydrated 26g of Nottingham yeast, added it and 90g of dissolved Demerara Sugar to the FV and given it a rather good stir… Fingers crossed for a few more points!

*Cornie 22nd Sep ’11 with Allkleer finings, 4 500ml bottles primed with 1/2 Tsp sugar, FG 1018 so about 2.8% beer! First & last use of Windsor yeast I think! When brewed again I’ll use my usual us-05 yeast.

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Beard Lovers Bitter –Β  W.G.V IPA

Fermentables:
Lager Malt 1040g
Maris Otter 1040g
Wheat Malt 520g
Crystal Malt, Pale 53g

Hops:
Whitbread Golding 90 mins 26g (FWH)
Whitbread Golding 30 mins 13g
Whitbread Golding 15 mins 13g
Fuggle 10 mins 10g
Saaz Whole 0 mins 10g (80 C Steep for 20 mins)

Water Treatment:
Treated using Grahams water treatment calculator for the Burton Pale Ale profile.

Final Volume: 12 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 5.0% ABV
Total Liquor: 18.9 Litres
Mash Liquor: 6.7 Litres
Mash Efficiency: 75 %
Bitterness: 56 EBU
Colour: 8 EBC

The Goods:
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Grain temp:
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Doughing in:
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The Mash:
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Mash temp:
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Closed lid mash temp:
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Yeast Starter, Nottingham Yeast:
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Hops and Protafloc:
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Finished Mash Temp:
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A bit of extra late hopping:
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First Sparge Wort:
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FWH and first batch of the sparge go on to warm up:
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Second Batch of sparged wort:
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Mmmm, my first Cold Break in the boiler, my new IC doing its job:
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Murky wort in the FV with yeast Pitched at 22 C:
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I started at 7.30am and finished about 3pm! Had lunch and breakfast in amongst.
I ended up with OG:1058 so watered down with 1.9L of ASDA Smart Price water in the boiler before collecting in the FV. The collected wort was pretty murky, try as I might I could not get it to run clear, I’m wondering if my short brew lengths of 12 litres are to blame with half the depth of hop-bed filtration in comparison to a 5 Gallon brew.

**Bottled 22nd July 2009**


Fermentables:
Malt Extract Syrup Pale 1510g
Crystal Malt 350g

Hops:
Fuggle 60 mins 15g (First Wort Hops)
Golding 60 mins 13g (First Wort Hops)
Fuggle 10 mins 9g

Final Volume: 12 Litres
Original Gravity: 1.043
Final Gravity: 1.010
Alcohol Content: 4.3% ABV (I’m making it with 3 extra Litres, it should be 5.7%)
Total Liquor: 16.6 Litres
Bitterness: 33 EBU
Colour: 36 EBC

Its run off the boiler into the FV before cooling in the bath, Yeast is s-04.
After a quick temperature and hydro check I’ve actually come the closest I’ve ever been to getting the correct SG and volume in the FV πŸ™‚
On top of what Beer Engine said my total Liquor would be I added 1.5 Litres for Hop and trub losses, maybe I’ve cracked it!
It seems the real beer doesn’t exist any longer in its bottled form, as from what I can gather they only cask their ales now, no website either but here’s some info www.quaffale.org.uk/php/brewery/491

**Bottled 10/06/2009, tasted quite sweet.

***Tasted after 8 Days in the bottle, its blooming good already πŸ™‚

http://www.sarahhughesbrewery.co.uk – I Just found they do have a website now πŸ™‚

Coopers Stout + 1kg Dark Spray Malt + 20g Target + 20g Fuggles (40min boil) + 10g Fuggles (10min boil) + 250g Malto Dextrin + 100g Wheat Spray Malt


Yet another home brew experiment πŸ™‚

*Less than 24 hours later*

Coopers Stout all over the floor
Originally uploaded by pdtnc

The YouTube version with kind of a spooky composition to go with the monster escaping!

*Bottled Today 18th April 09*
Original Gravity (OG): 1040
Final Gravity (FG): 1010
Alcohol Content (ABV): 3.94%


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