Probably Due To Network Congestion

Challenger Bitter – An English hopped Bitter hopefully with a massively malty presence. I’ve been wanting to do a 50% of each Munich+Vienna malts for a while, ideally as an IPA but I thought this would work quite nicely as I’m planning to serve it through a BeerEngine from either Cask or Bag-in-Box.

Fermentables:
Munich Malt – 43%
Vienna Malt – 43%
Caramalt – 9%
Crystal Rye Malt – 5%

Hops:
Cascade (UK) – 5.7 % @ 60 mins – 53g
Challenger – 7.6 % @ 0 mins – 100g

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Mash Efficiency: 75 %
Bitterness: 30 EBU
Colour: 32 EBC
Mash: 67c for 90mins
Yeast: Safale us-05 repitched from last brew

The usual and predictable photo of the malts:

Here’s a shot of the Galcium Chloride flakes, using the Mild water profile from THBF calc:

Lovely colour, it was a deep chestnut red:

Just about to drop a half protafloc:

Nice fulsome 100g late steep of Challenger:

Not the best start to the day, I found I hadn’t cleaned out the hops from the copper from the last brew so dug them out and gave the IC and ball-valve some extra TLC Boiling it while the mash was on.

*8th Jan ’14 – just got this in the brew-fridge, it is at 1017 but had got quite cool at 16.6°c, now set to warm up to 20°c so should finish fermenting in a day or two. Its amazing the difference in fermentation speed when re-pitching yeast skimmed of a previous brew, its made it easier to do this while I’ve been brewing every week. It wastes alright too 😉

*Racked to Bag-in-Box 11th Jan ’14 with 15g priming sugar and Allkleer Isinglass Finings.