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Posts Tagged ‘nottingham yeast

Pale and Hoppy could be an NPA (New-Zealand Pale Ale)… and a nice NZ film reference for the name :)
After tasting my other recent Nelson Sauvin hopped beer I see there is a good rounded mouth filling full hoppiness to the hops so I’m more than doubling the amount that I put in my last brew and going for a 80c steep for the lates.

Next weekend I may do a mad mix of Nelson+Cascade+Centennial with an almost identical grain bill.

Once Were Warriors

Fermentables:
Golden Promise 2240g – 86%
Wheat Malt 260g – 10%
Crystal Malt 100g – 4%

Hops:
Pacific Gem @ 60 mins – 8g (FWH)
Nelson Sauvin @ 15 mins – 26g
Nelson Sauvin @ 0 mins – 26g (Going to let it cool a bit then do a 20 minute steep)
*maybe Dry hop, but probably not, will see…*

Final Volume: 12 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 18.8 Litres
Mash Liquor: 6.5 Litres
Mash Efficiency: 75 %
Bitterness: 51 EBU
Colour: 15 EBC

Maybe a bit of Burtonisation to the liquor, if I can be arsed, if not just a good helping of Gypsum to the Mash & Boil :)

The Pics…
The grain bill, Golden Promise pale malt, Standard Crystal malt, Wheat malt, 10g of Gypsum 5g of Epsom salt added to my liquor:
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Doughing in:
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Aiming for 67c so not far off:
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pH looks spot on:
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Nelson Sauvin and Pacific Gem hops weighed out with half a Protafloc tab crushed to the right, if this was a full 23L brew it would have taken a full packet of hops but as I am just doing a 12L I managed to just have enough Nelsons in a part bag from the other week :):
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End of 90 minute Mash:
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Sparge water running into Tun for first batch:
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Collected wort 1022/24 ish @ 55.5c and 17.5 litres collected in boiler makes for up-to 82% Mash efficiency:
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Just coming to the boil:
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Nottingham yeast to rehydrate:
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Big ugly cold break!!:
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Hit the OG right on the nail:
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Aeration:
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Did a 20 min steep @ 80c for those last hops, lovely clear wort running off the boiler which tasted pretty good though not as bitter as hoped.
Pitched rehydrated Notts yeast at about 23c, I’ll expect activity before long 🙂

***Update*** Bottled 22nd Dec ’09 with 50g DSM, the bitterness has come through now should be good 🙂

Beard Lovers Bitter –  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**


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