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Hmm, I think I need to do some serious brewing πŸ˜‰

Úber Brewing Nerd!

Admiral
Ahtanum
Amarillo
Bobek
Bobek
Bramling Cross
Brewers Gold
Cascade
Centennial
Columbus
East Kent Golding
First Gold
Fuggle
Golding
Green Bullet
Herkules
Hersbrucker
Home grown Fuggle
Liberty
Mittlefruh
Motueka
Nelson Sauvin
Pacific Gem
Pilot
Pioneer
Progress
Rakau
Riwaka
Saaz
Simcoe
Soverign
Sticklebract
Target
WGV
Williamette

That works out at 2.79kg across 35 hops!

Need something distinctly Hoppy & Pale between 4 – 5.5%
….Suggestions???

OK, so this isn’t just going to be my little garage brewery, we’ll be living here… in fact we are πŸ™‚
The plan was to think ahead for what I was going to need in the garage for my hobby of All Grain Brewing…
It started like this:
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And this is me, stood in the brewery πŸ˜‰
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Approx predicted location of 3 tier brewery:
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One of the builders floating out my brewery floor:
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Walls up:
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More progress on the garage area,Β  we moved in end of March πŸ™‚
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Now I’m starting to do the plumbing (below) ready for when I build the stand for the brewing gear, we had the basics all plumbed in to the garage to start with of Hot and Cold water, Natural Gas, Lots of Electric with room for expansion and a drain outlet should I decide to use it:

Next is to build the Brewery Stand out of timber, screwing some 2″x3″ to the walls for the back support and then building up some front legs to form a good sturdy support in case I ever want to brew a bit longer length to what I do at present. I need to finish painting the walls and ceiling, and seal the floor with floor paint before I start the timber work.
The brewery, if a name is in order, will be named after my grandad’s old trade as a Cobbler, quite fitting as we are now living in his old house and still have some of his old Cobbling equipment.
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The first few brews have already been done, the above Rye Stout being the first πŸ™‚
During building work its been a busy time, I’ve gone from Engineering and building Escalators to being made redundant and on the dole for two months… and now… I’m working for a Brewery “Living the Dream” so to speak – www.saltairebrewery.co.uk which has much more promise than staying in Engineering these days πŸ™‚

*Update*
Not a lot has happened lately…
Just finished paining the Brewery area, the floor paint is supposed to be ‘Chocolate’ looks like a lighter shade of Black to me!:
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πŸ™‚ Should have bought grey! I haven’t bothered with the recommended concrete primer, there’s only so much I’ll spend on painting a garage floor!

*Another Update!*
Altered pipework, replaced the plastic JG ball valves with metal ones, hot feed on the Quick disconnect with hose for cleaning down. Cold feed plumbed around the big grey down pipe to a ball valve to feed the IC via a JG Pushfit-to-1/2″ tail to fit a bit of silicone hose:
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Finally the basic of my 3 tier (4 with the FV) brewery stand, all my malts under the stand (I’ll get the sacks into containers soon), one or two storage shelves to fix under the main stand for bits ‘n bobs. Just the HLT to calibrate and I’ll be good to brew:
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The other aspect of the garage, next to build is a short bench next to the boiler for doing the prep stuff on brewdays, which should use up most of the remaining timber:
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AG#8 – JBK Anniversary Brew 09www.jimsbeerkit.co.uk

The instructions:

Jim wrote:I would look for something around a maximum of 55 OG, with crystal malt to give it body and a bit of darkness from roast barley and good old English hops – plenty of fuggle with a bit of golding for aroma and around 45 to 50 IBUs.

So this is what I’ve come up with:

Fermentables:
Maris Otter 1880g
Dark Crystal Malt 205g (no mention of which crystal, so this gives me a chance to try out some Dark Crystal)
Torrefied Wheat 78g
Roasted Barley 26g

Hops:
Challenger – 60 mins 19g
Progress – 30 mins 16g
First Gold – 5 mins 11g

Final Volume: 12 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Bitterness: 48 EBU
Colour: 64 EBC

The Grain weighed out, 2 Tsp of Chalk and Gysum for the Mash:
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The Intended Yeast slurry from a previous brew which is coming back to life and releasing some bubbles, will decant off the beer and pitch some of this:
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The new manifold in my 15L tun, note the support sleeving to support my warm floppy pipe. I may need to make this a rigid arrangement in future:
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Grist Temp:
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The Mash Tun:
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Mashed in @ 67C, leaving for 90 mins:
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Mash pH looks near enough:
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Hops, Generous weighing as I know the Burton Ale yeast will subdue them:
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End mash temp:
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First Runnings being recycles, sparging went brilliantly, no sticking and pretty clear wort:
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First Wort Hops going in with first batch spargings:
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Leftovers:
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Bacon butty:
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5 min hops addition with cooler already in:
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Sanitising with Starsan:
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Pretty clear hitting the FV and a good deep colour:
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Pitching Whitelabs Burton Ale yeast Slurry @ 24C:
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Well Aerated:
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Hops and Trub:
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My exceedingly happy brewing cupboard, FV1 is JBK, FV2 is Blauer Vogel, in the back the Top crate is full of TTL, underneath and to the left there is my Otter Dark Stout:
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Just a bit of clearing up to do, hit OG1042 @ 24C so that’ll do me πŸ™‚
Happy Anniversary JBK, Live long and prosper and all that πŸ™‚
Hope this will be a good one, I needed a darker ale under my belt πŸ™‚

Bottling Update FG hit 1010/1012 ish
Full Crate:
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Sun shining through then bottle, lots of Burton Ale yeast in suspension, should take a few weeks for it to settle out:
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2 weeks of warm followed by 2 weeks of cool and these should be ready.

Something for the JBK Anniversary bottles πŸ™‚
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