Probably Due To Network Congestion

Posts Tagged ‘graham wheeler

London Porterish – This is a bit of a user-upper / Christmas gift / Christmas beer / a beer I only recently tasted at a beer fest and thought was amazing (Fullers London Porter). So this recipe is based around the one in the Graham Wheeler book, though a touch of Wheat malt added for head and the mix of Crystal malts is using up odd ends of malt. Hops are Sovereign which I have never used before.

Fermentables:
Pale Malt – 3990g – 70%
Brown Malt –  625g – 11%
Crystal Malt – 340g – 6%
Wheat Malt – 285g – 5%
Chocolate Malt – 225g – 4%
Crystal Rye Malt – 170g – 3%
Crystal Malt, Dark – 57g – 1%

Hops:
Sovereign @ 60 mins – 56g
Sovereign @ 10 mins – 19g

Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 80 %
Bitterness: 33 EBU
Colour: 144 EBC
60min Mash @ 68c
60min Boil
Cooled to 21c before pitching yeast
Mash treated with General Profile in the GW water treatment calc
3g of common Salt added to copper at the end of the boil

Updates on my Twitter-T.watter page – https://twitter.com/pdtnc
Malts, Temp & Salt additions:
Image
The three tier:
Image
Waste of time checking pH as usual:
Image
Mash efficiency 95.3%!:
Image
First runnings being recycled, FWH & old yeast ready in copper:
Image
10min hop addition:
Image
StarSan-ing everything that will touch sterile clean wort:
Image

My Mash was on at 8.05am
The Boil started at 10.30am
I collected 30litres @ 13.5 Brix
Cooling from boiling took 10mins & 44Litres of water to 33c, then 3mins more to 21c. The 44L was collected in the HLT @ 42c
Original Gravity was 1056 with hydrometer, 14.9 Brix with refractometer (1058, Bang on to recipe) 🙂
Started Run-off to FV at 12:00, taking it slowly probably took the best part of an hour.
The Wort & Hops were smelling lovely 🙂

*Bottled 17th Nov ’10 with 65g of Soft Brown Sugar Came down to FG 1020 ish, needs some age for the dark malts to meld into something lush 🙂

Otter Dark Stout MKII – This is basically my first Extract own recipe which I’m now going to do as an All Grain :) It tasted bloody fantastic as an extract brewed with Safale s-04, but this time I’m thinking of using Whitelabs Irish Ale yeast WLP004 http://www.whitelabs.com/beer/strains_wlp004.html
This is mkII because I’m rationalising my hops a bit instead of using a combination of EKG’s / Fuggles as my bittering additions I’m going to use Admiral and save a few grams on the Flavour/Aroma additions.
For Water Treatment I’m thinking I’ll follow the Stout profile in the GW Calc, though will add a Tsp of Gypsum anyway.
I wonder if a stout mash be naturally more or less acidic??? (90min mash)

Fermentables:
Maris Otter 3800g
Roasted Barley 355g
Chocolate Malt, Pale 355g (Thanks to Paul @ http://www.barleybottom.com for the excellent service, You’ll be getting some of this when its ready)
Crystal Malt 355g
Crystal Wheat Malt 190g

Hops:
Admiral 20g (FWH) 60mins
Fuggle 20g @ 15mins
East Kent Golding 20g @ 15mins

Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.016
Alcohol Content: 4.1% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.6 Litres
Mash Efficiency: 75 %
Bitterness: 36 EBU
Colour: 232 EBC

Here’s the pictures so far…..
The Grain bill, Maris otter, roasted barley, pale chocolate malt, crystal wheat malt, crystal malt:
Image
Mash Temp, near as damn it 66 C, finished at 64 C Hmm!:
Image
Mash pH, think this looks about right:
Image
First run off, tastes pretty damn good:
Image
Mash Tun and first batch sparge, it proceeded to stick after a good start, had to re-suspend and blow up the pipe, I wonder if it is the Crystal Wheat malt thats causing this? My last 23L batch in this tun worked perfectly with no sticking:
Image
I managed to not prepare quite enough water this time too, nice! So I’m generally arsing about boiling kettles full of bottled water to top up my second batch sparge, I’m not far short but enough to be annoying :D
The Mash is doing a slow trickle! How can it work perfectly one time and then be a b’stard the next?! *Bigger saw cuts maybe, they are all Junior Hacksaw cuts at present*
More to follow… S L O W L Y ! :roll: #-o
Admiral FWH going in with first batch spargings to warm up, the second batch sparge is running off better than the first, thankfully!!!:
Image
Cooler in and 15 minute hops (Fuggles and EKGs):
Image
I had 10g of Fuggles scraps left in the bag so these have gone in as a Zero minutes 10 min steep:
Image
Cold Break and (Floaters) Hop seeds:
Image
Hit my Target OG of 1048, happy happy joy joy:
Image
I’ve decided I’m going to split this batch and use the Whitelabs Irish & s-04 yeasts.
Hop seed catcher and aeration:
Image
Much needed refreshment, ‘Fuggles Bitter’:
Image
Pitched Vial @ 22 C Whitelabs Irish Ale yeast WLP004 in FV1:
Image
Dry Sprinkled @ 22 C Safale s-04 in FV3:
Image

All done, Just a bit of tiding up to do :) Net curtain material, to act as a Mashing bag, ordered on ebay! And I’ll be making my Mash Tun Manifold’s slots wider with a regular Hacksaw rather than their present Junior hacksaw cuts.

As of about now 18.00 20/09/09, we have fermentation with both batches :)
Whitelabs WLP004 Irish Ale:
Image
Safale s-04:
Image

**Bottled 28/09/09 with 48g white sugar, both yeast batches tasting about the same.


Vital Stats

  • 218,791 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,558 other subscribers