"Cock Ale"

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Brewing this tomorrow ready for the September camping weekend :D
The wort will be split into two, one FV will have the chicken added and one will be fermented as is for comparison purposes :thumb:
Pictures will follow as usual ;)

Cock Ale

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 40.00 Wort Size (L): 40.00
Total Grain (kg): 9.40
Anticipated OG: 1.054 Plato: 13.34
Anticipated SRM: 12.2
Anticipated IBU: 53.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
93.6 8.80 kg. Lager Malt(2-row) Great Britian 1.037 1
6.4 0.60 kg. Crystal 150L Great Britain 1.033 150

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Lunga Pellet 11.00 35.4 60 min.


Yeast
-----

DCL Yeast S-04 SafAle English Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 9.40
Water Qts: 24.83 - Before Additional Infusions
Water L: 23.50 - Before Additional Infusions

L Water Per kg Grain: 2.50 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 72 Time: 0


Total Mash Volume L: 29.77 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 
evanvine said:
tubby_shaw said:
Batch Size (L): 40.00 Wort Size (L): 40.00
What is the subtle difference, can some one enlighten my ignorance? :wha:
The figures would be different if it was a party gyled brew.
On with the brew day

The grist
2011_07230001.jpg


The chicken carcass
2011_07230002.jpg


Soaking in WOW
2011_07230003.jpg


Having had a stuck mash :roll: some rather muddy first wort going into the copper
2011_07230004.jpg


The Lunga hop pellets
2011_07230006.jpg


Draff
2011_07230007.jpg


Boiling wort
2011_07230008.jpg


More to come :thumb:
 
Immersion chiller and protofloc added
2011_07230009.jpg


Using the pump to re circulate the wort to assist cooling and clarity
2011_07230016.jpg


Slightly out of focus but nice and clear :D
2011_07230017.jpg


Cold break material
2011_07230018.jpg


Pumping the wort into the FV to aerate
2011_07230019.jpg


SG bang on the money at SG 1.054 :D
2011_07230020.jpg


Even with the muddy first wort we end up with nice clear and shiny bitter wort
2011_07230021.jpg


Two very well aerated fv's :D
2011_07230022.jpg


A packet of SO4 pitched into each FV
2011_07230023.jpg


Around 22l in each FV
2011_07230024.jpg


More to be posted as and when :thumb:
 
Excellent.

Now then all sing along together to the tune of "The sun has got his hat on"

"O Tubbys got His Cock out
Hip Hip Hip Hooray
We will sample when were camping
Cos his Cocks the one they Say" :thumb: :D

UP
 
unclepumble said:
Excellent.

Now then all sing along together to the tune of "The sun has got his hat on"

"O Tubbys got His Cock out
Hip Hip Hip Hooray
We will sample when were camping
Cos his Cocks the one they Say" :thumb: :D

UP
:rofl:

Ok it's fermenting well
2011_07240001.jpg


The chicken left a hole in the yeast head when it was added
2011_07240002.jpg


But it soon healed up :D
2011_07240003.jpg

In fact I think it looks more dense :)
 
now I really HAVE to get my **** down to the camping weekend if that's being sampled! :D
 
I've just come to the end of this thread and it feels like reading a novel and having the last 50 pages cut out!

What was the comparison like?!
 

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