Probably Due To Network Congestion

Posts Tagged ‘water treatment

Yorkshire Trappist Red

 

Fermentables:
Lager Malt 3300g
Munich Malt 800g
Vienna Malt 800g
Golden Syrup 680g (to be added at least half way through-ish)
Belgian Aromatic Malt 400g
Caramalt 400g
Wheat Malt 300g
German Cara Red 200g
Total 6.2kg Grain

Hops:
Boadicea @ 60 mins – 31g (FWH)
Saaz Whole @ 10 mins – 23g
Hallertauer Hersbrucker @ 10 mins – 23g
Protafloc Tablet Pellet @ 20 mins

Final Volume: 23 Litres
Original Gravity: 1.070
Final Gravity: 1.012
Alcohol Content: 7.7% ABV
Total Liquor: 34.5 Litres
Mash Liquor: 15.5 Litres
Mash Efficiency: 75 %
Bitterness: 26 EBU
Colour: 23 EBC

Whitelabs WLP500 Trappist yeast, 2 Litre starter.
90 Minute Mash @ 66 C (2 Tsp Gysum to grist)

Maybe 3 sparge batches as the Mash tun looks pretty full, but I’ll see as I go.
Water from the hot tap treated with Sodium Met, I made sure i treated lots in preparation this time:
Image
The Grain bill, all mixed up, weighed out last night:
Image
Mash on at 66 C for 90 mins:
Image
Mash pH looks spot on, 2 heaped Tsp of Gypsum were added to the grist before mashing, though otherwise no other water treatment:
Image
First Run-off:
Image
FWH Boadicea, and Northdown as I ran out of Boadicea:
Image
Saaz and Hersbrucker, Golden Syrup, Protafloc and Yeast Nutrient:
Image
Lovely fat Northdown hop:
Image
Spent Grains:
Image
Spent Grain Recycling:
Image
Coming to the Boil:
Image
Saaz & Hersbrucker 10 minute hops:
Image
Experiment with 3L and safale s-04 to see what I’m missing using the WLP500, and I saved a bit of my 2.5L starter to culture up a little more Trappist yeast, I let down my wort a little with bottled water:
Image
This was shot with a white light LED torch behind to get some idea of the colour, I was aiming for something red, it looked better in the sunlight near the window:
Image

OG:1066ish, just a few points lower than anticipated, won’t be worrying about that:)

A little Video Link – http://www.youtube.com/watch?v=HS3u1hUr5xU

Less than 24 hours later: Fermenting away with a good yeast head @ 18 Deg C this morning, I admit I was a little scared in leaving the FV on the cold cellar floor and not all tucked up and warm in my brewing cupboard. I’m going for the “earthy” character of the yeast…

After 4 days: Trial Jar and hydro says gravity 1026, so thats from pitched yeast on Saturday afternoon until now, is this normal for an 18 Deg C ferment????
The taste test btw,…. very different! Though there’s a fair amount of un-fermented sugars in there yet, has a very malty profile so far.

6 Days later: warmed it up to about 22 C.
The Smell is pears, taste is getting to a mild chalkiness with the pear coming through too.
Still tastes malty but it has gone a little now I’ve got the FV temperature up and Its dropped about 10 points though still quite actively fermenting with plenty of bubbles rising to the surface.
You also get a bit of warming in your throat from the alcohol.
Loads of yeast still in suspension.

*Bottled 29rd Oct ‚Äė09 with 85g sugar to about 19-20 litres.

The yeast is surprisingly subtle, loads of malt flavour, still some pear flavour and aroma.
OG @ 1010 so its got to target.
Bottling about 19-20L with 85g sugar and bottling my s-04 3L with 25g sugar.
Tasted the s-04 batch, its like Wine, the alcohol comes straight through.

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.

Today, I shall mostly be making a Timothy Taylors Landlord ūüôā www.timothytaylor.co.uk

The recipe will be coming from the Graham Wheeler book.
12 litre brew length in my 15L mash tun with just a couple of additions to the recipe:
2% Crystal
10g Bobek @ Zero Minutes
Caramelise the first 2L runnings.
Apparently the Taylors spring water comes from Limestone country in the Yorkshire dales so I’ve added some Calcium Carbonate to the mash along with Gypsum

The Grain, Chalk and Gypsum:
Image
Mashed in @ 66.8 C:
Image
pH is around about right, maybe a little low:
Image
Hops prepared and Stacked in order of use, water treatment and a little yeast nutrient and Protafloc tablets:
Image
These are looking good:
Image
Clive the Brewers assistant, happily sun bathing while I was taking pictures of the hops:
Image
Mash finished at 65 C, ran over 15mins to 105 minute mash:
Image
Recirculating the first couple of litres:
Image
First Batch Sparge, the big jug in the back ground has the 2 litres for caramelisation, second batch sparge stuck and took some prodding to get it to run off, I might sack the False bottom and make a copper manifold:
Image
First Wort Hops (FWH) and water treatments:
Image
Boiling the heck out of the 2L:
Image
Bandit, Brewers Second assistant:
Image
Anyone for Toffee?? This stuff tastes yummy! This was added back to the boiler:
Image
The Cooler doing its stuff:
Image
Pitching Whitelabs Edinburgh Ale yeast, 1 litre starter from a tube I’m splitting:
Image
Round about right, give or take the odd point or two, which means my volumes were pretty much on target:
Image

Not a bad one, breakfast and lunch had amongst it, the caramelisation took about 90 mins so that has slowed me down a touch, wort tastes pretty good with a good kick of Styrians (Bobek).

**Update** 19/09/09 – Had a sneaky sample from the trial jar, its down to its FG nicely and it taste, well… rather Landlordy ūüėČ Maybe lacking a bit of Crystal Malt or Dark Crystal, maybe worth adding a bit more next time. Time will tell when its fully matured.

**Update** Bottled 22/09/09 with 50g household sugar, bottled in Timothy Taylors bottles and I’ll be printing some labels like this:
… Subtle changes ūüėČ
Image

AG#3 – Fuggles Bitter, H.Hillbilly’s House Bitter Grain bill
Thanks to Horden Hillbilly for answering my questions, I’ve used his grain bill for this recipe and just replaced the Goldings Hops with Fuggles.

Fermentable   Colour   lb: oz   Grams   Ratio
Maris Otter   4.25 EBC   4 lbs. 9.2 oz   2080 grams   90%
Crystal Malt   120 EBC   0 lbs. 4.9 oz   135 grams   6%
Torrefied Wheat   4 EBC   0 lbs. 3.3 oz   93 grams   4%

Hop Variety   Type   Alpha   Time   lb: oz   grams   Ratio
Fuggle   Whole   4.9 %   60 mins   0 lbs. 1.0 oz   28 grams   65.9%  ((FWH))
Fuggle   Whole   4.9 %   15 mins   0 lbs. 0.4 oz   10 grams   24.4%
Fuggle   Whole   4.9 %   0 mins   0 lbs. 0.1 oz   4 grams   9.8%
Protafloc Tablet   Pellet   0 %   0 mins   0 lbs. 0.0 oz   0 grams   0%

Final Volume:   12   Litres
Original Gravity:   1.043
Final Gravity:   1.010
Alcohol Content:   4.3%   ABV
Total Liquor:   18.5   Litres
Mash Liquor:   5.8   Litres
Mash Efficiency:   75   %
Bitterness:   33   EBU
Colour:   16   EBC
Water Treated to the ‘Bitter’ profile on the GW calc.

Mash on!
Water Treatment for Keighley Area to the ‘Bitter’ profile.
Image
The Grains. (I Just sneaked in a little oddment of Crystal Wheat malt)
Image
Mash temp at start.
Image
Mash pH. (Is this a little on the low side? I think its about pH5.7, shouldn’t it be more like pH5.2????)
Image
Hops Weighed out, Half a Protafloc Tab in with the 15minute addition.
Image

Sparge!
Mash finished.
Image
FWH in with first batch or wort warming up.
Image
Recycling at second batch sparge, trying not to disturb the grain bed. Had some sticking issues which I think are down to the flexibility of the plastic false bottom something I need to address before the next brewday.
Image
Mash fun! I poked it with the paddle handle which seemed to keep it going.
Image
Boiling.
Image

Boil and Cool!
Last 15 mins and the Cooler going in to Sanitize.
Image
Cold break.
Image
I scooped up a little from the boiler, looks pretty clear once the cold break settles.
Image
Sanitised sieve to catch the occasional hop seed and give the wort a good aerate.
Image
Boiler to FV setup, the long restricted (down to 8mm bore) copper pipe makes for an excellent syphon effect.
Image
Trub left overs.
Image
I was a few points short of my OG, seems I hit about 1036/38 ish @ 22 Deg C, Pitched Safale s-04 dry sprinkled.
Image

I’m pretty sure my excess volume was me overestimating a little while sparging as the last was boiled with the cooler in for the full 90 mins, this time I only had a 60 min boil and put the cooler in for the last 15 mins. I think leaving the IC in for the full boil actually makes for more boil off, hence the overcompensation! :D
All in all not a bad day, started at 7.40am and finished about 2pm with just a little clearing up left to do.

**The morning after:

Image
Good Yeast head this was getting going well last night less than 8 hours after dry pitching the yeast.

**Bottled 12/08/2009
Bottled about 15L with 70g sugar and re-pitched approx 5g of rehydrated s-04 yeast (see if I can solve my carbonation problems with the AG brews) First bottling using Starsan to sanitise. A tiny taste and it was pretty smooth.


Vital Stats

  • 218,643 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 followers