MyQul's Brewday

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I'm brewing this tommorow

Brewers Daughter Bitter

Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.03 %
Colour (SRM): 6.9 (EBC): 13.5
Bitterness (IBU): 28.6 (Tinseth)

3.36kg Lager Malt
238g Crystal 60
194g Torrified Wheat
182g Biscuit

16.5g Styrian Dana (10.8% Alpha) @ 60 Minutes (Boil)
24g East Kent Golding (6.5% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Fullers yeast


I've just crushed the grain. I cranked the bridle down as far as I could feasibly go. The crush is fairly fine. Finer than what I usually get from GEB and definately much finer than the brew I made two weeks ago.
 
@MyQul how to MJ Californian yeast beer turn out in the end? I just pitched the yeast in a common about 36 hours ago and no sign of fermentation yet. I rehydrated the yeast which looked fine, pitched at 20c and set the inkbird for 17.5. My kitchen is so cold at the moment its gone down to 16.7 and the heat mat is struggling!! may nip it into the spare room later when SHMBO goes out?
 
JFB said:
@MyQul how to MJ Californian yeast beer turn out in the end? I just pitched the yeast in a common about 36 hours ago and no sign of fermentation yet. I rehydrated the yeast which looked fine, pitched at 20c and set the inkbird for 17.5. My kitchen is so cold at the moment its gone down to 16.7 and the heat mat is struggling!! may nip it into the spare room later when SHMBO goes out?
Click to expand...

It turned out really well, quite clean and crisp but the yeast does produce quite a malty beer but also promotes the hop flavours. I wouldnt worry too much about the temp being 16.7C, I femented this yeast at 17C and I think this is what helped it to be nice and clean. The first time I used it it took ages to start but when I repitched it, it was fine
 
MyQul said:
I'm brewing this tommorow

Brewers Daughter Bitter

Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.03 %
Colour (SRM): 6.9 (EBC): 13.5
Bitterness (IBU): 28.6 (Tinseth)

3.36kg Lager Malt
238g Crystal 60
194g Torrified Wheat
182g Biscuit

16.5g Styrian Dana (10.8% Alpha) @ 60 Minutes (Boil)
24g East Kent Golding (6.5% Alpha) @ 10 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Fullers yeast

I've just crushed the grain. I cranked the bridle down as far as I could feasibly go. The crush is fairly fine. Finer than what I usually get from GEB and definately much finer than the brew I made two weeks ago.
Click to expand...

I've just took a gravity read for this and of course drank the sample. Im really pleased with this. Just what I was after a classic traditional bitter. It's fruity from the yeast and the EKG gives it a lovely background honey taste.
Fullers yeast is a absolute beast. I had read that it can continue attenuating in the bottle, so gave it a good rouse two days after pitching when the initial vigourous fermentation had died down. A further two days later its hit 80% attenuation! (true the OG was only 1.041 but I wasnt expecting 80%, more like 75%). I'll package tommorow and start tucking in a couple of days later. Seven days grain to glass :mrgreen:
 
JFB said:
@MyQul how to MJ Californian yeast beer turn out in the end? I just pitched the yeast in a common about 36 hours ago and no sign of fermentation yet. I rehydrated the yeast which looked fine, pitched at 20c and set the inkbird for 17.5. My kitchen is so cold at the moment its gone down to 16.7 and the heat mat is struggling!! may nip it into the spare room later when SHMBO goes out?
Click to expand...
I have had a few problems with my mats recently. Not sure what but I just put another on top and now working again.
 
JFB said:
@MyQul how to MJ Californian yeast beer turn out in the end? I just pitched the yeast in a common about 36 hours ago and no sign of fermentation yet. I rehydrated the yeast which looked fine, pitched at 20c and set the inkbird for 17.5. My kitchen is so cold at the moment its gone down to 16.7 and the heat mat is struggling!! may nip it into the spare room later when SHMBO goes out?
Click to expand...

Used to be an exercise mat from Lidl ... :thumb:

... and now I have no problem with the Heat Mat in the garage with temperatures as low as 4 degrees! :thumb:

Exercise Mat2.jpg
 
Dutto said:
Used to be an exercise mat from Lidl ... :thumb:

... and now I have no problem with the Heat Mat in the garage with temperatures as low as 4 degrees! :thumb:
Click to expand...


I always use a blanket but its not so tight, a hot water bottle helped get back to temp easily in the end.
 
Dutto said:
The photo is my own milled grain size; roughly the same as above and definitely not "flour". :thumb:

When serving dinner my Mum often asked "How much gravy do you want; one lump or two?" :whistle:
Click to expand...

I finally got a brew on last night and thought to take a couple of photos of my grain crush for comparison. As you can see there are definitely still husks in there but they have all been well and truly split open and there is a lot of stuff which is quite finely powdered. This works well with my BIAB set up.

IMG_20170218_222417.jpg


IMG_20170218_222408.jpg
 
Brewing this tommorow

Gaslight & Ghosts Lager Style Pale Ale

Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.24 %
Colour (SRM): 3.4 (EBC): 6.7
Bitterness (IBU): 26.4 (Tinseth)

81.2% Lager Malt 3.4kg
11.94% Vienna 500g
4.78% Cara Blonde 200g
2.08% Carapils (Dextrine) 87g

20g Styrian Dana (10.8% Alpha) @ 60 Minutes (Boil)
25g g/L Hallertau Mittlefrueh (3% Alpha) @ 1 Minutes (Boil)
25g g/L Hallertau Mittlefrueh (3% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 64°C for 60 Minutes. Boil for 60 Minutes

Pitching Temp 17C. Fermented at approx 20°C with Nottingham Ale Yeast
 
MyQul said:
Brewing this tommorow

Gaslight & Ghosts Lager Style Pale Ale

Original Gravity (OG): 1.042 (°P): 10.5
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 4.24 %
Colour (SRM): 3.4 (EBC): 6.7
Bitterness (IBU): 26.4 (Tinseth)

81.2% Lager Malt 3.4kg
11.94% Vienna 500g
4.78% Cara Blonde 200g
2.08% Carapils (Dextrine) 87g

20g Styrian Dana (10.8% Alpha) @ 60 Minutes (Boil)
25g g/L Hallertau Mittlefrueh (3% Alpha) @ 1 Minutes (Boil)
25g g/L Hallertau Mittlefrueh (3% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Pitching Temp 17C. Fermented at approx 20°C with Nottingham Ale Yeast
Click to expand...
Have you used Dana before?,i have an all Dana brew on the go.
 
Got this boiling at the mo

I'm doing it no sparge so I added 25% extra grain

Ordinary Bitter 5L

Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 3.93 %
Colour (SRM): 6.9 (EBC): 13.5
Bitterness (IBU): 27.3 (Tinseth)

904g Lager Malt
137g Munich I
55g Biscuit
55g Crystal 60

4.11g Styrian Cardinal (9.2% Alpha) @ 60 Minutes (Boil)
3.56g East Kent Golding (6.5% Alpha) @ 10 Minutes (Boil)
3.97g Styrian Dana (10.8% Alpha) @ 10 Minutes (Boil)
3.56g East Kent Golding (6.5% Alpha) @ 1 Minutes (Boil)
3.97g Styrian Dana (10.8% Alpha) @ 1 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with CML Real Ale Yeast


Recipe Generated with BrewMate

Edit: Gawd, 5L brews are so easy. No faffing around with sparging, less to clean and wash up and it takes less time. I think I'll manage this in 3 hours but I've been thinking, if I only do a 1/2 hour mash and 1/2 hour boil I could knock it out in 2 hours. I'll be no chilling of course so dont have any chilling time. I'll just pitch the yeast tomorrow when the wort is cool
 
Difference Engine Pale Ale 5L

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 6.1 (EBC): 12.1
Bitterness (IBU): 30.3 (Tinseth)

1.3kg Lager Malt
76g Caramunich I
76g CaraBlonde

11g First Gold (6.8% Alpha) @ 20 Minutes (Boil)
6g/L First Gold (6.8% Alpha) @ 10 Minutes (Boil)
6 g/L First Gold (6.8% Alpha) @ 1 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 20 Minutes

Fermented at 20°C with CML Real Ale yeast slurry

I'm doing this as a no sparge so have added 25% extra grain and am only going to do a 20min boil as a bit of an experiment
 
MyQul said:
Difference Engine Pale Ale 5L

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 6.1 (EBC): 12.1
Bitterness (IBU): 30.3 (Tinseth)

1.3kg Lager Malt
76g Caramunich I
76g CaraBlonde

11g First Gold (6.8% Alpha) @ 20 Minutes (Boil)
6g/L First Gold (6.8% Alpha) @ 10 Minutes (Boil)
6 g/L First Gold (6.8% Alpha) @ 1 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 20 Minutes

Fermented at 20°C with CML Real Ale yeast slurry

I'm doing this as a no sparge so have added 25% extra grain and am only going to do a 20min boil as a bit of an experiment
Click to expand...

it will be good to know how it turns out as I only ever do 15-20 min boils for my (mainly) extract brews but they often include a few litres of wort from a mini mash.
 

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