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Old 12-08-2017, 01:04 PM   #1
Poochops
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Default Poochops GF Brew #5 Proper Leftovers Job.

Currently raising this to the boil, I had a load of bits and pieces leftover from previous brews including 3kg extra light DME from my partial extract days. So ordered some williamette and centennial from CML on Thursday and paid the princely extra sum of 25p to upgrade to 1st class so they arrived Friday

Title: Leftovers Proper job

Brew Method: Partial Mash
Style Name: English IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.045
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.054
Final Gravity: 1.009
ABV (standard): 5.94%
IBU (tinseth): 48.09
SRM (daniels): 9.27

FERMENTABLES:
1.465 kg - United Kingdom - Maris Otter Pale (32.8%)
0.5 kg - United Kingdom - Lager (11.2%)
0.5 kg - German - Pale Wheat (11.2%)
2 kg - Dry Malt Extract - Extra Light (44.8%)

HOPS:
15 g - Chinook, Type: Pellet, AA: 10.1, Use: Boil for 60 min, IBU: 17.53
20 g - Willamette, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 11.57
25 g - Chinook, Type: Pellet, AA: 10.1, Use: Boil for 10 min, IBU: 10.59
40 g - Willamette, Type: Pellet, AA: 5, Use: Boil for 10 min, IBU: 8.39
30 g - Chinook, Type: Pellet, AA: 10.1, Use: Whirlpool for 0 min at 80 °C
40 g - Willamette, Type: Pellet, AA: 5, Use: Whirlpool for 0 min at 80 °C
46 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Whirlpool for 0 min at 80 °C

MASH GUIDELINES:
1) Infusion, Temp: 64 C, Time: 60 min
2) Infusion, Temp: 75 C, Time: 10 min
3) Sparge, Temp: 75 C, Time: 20 min

OTHER INGREDIENTS:
5 g - Protofloc , Time: 15 min, Type: Fining, Use: Boil
5 g - Yeast nutrient, Type: Other, Use: Other

YEAST:
CML - American Pale Ale Yeast


Couple of issues, I mashed-in in 10litres of liquor and set it away recirculating but it was pretty clear after 5 minutes that the grain was blocked, so I recovered the top plate (ouch!) and gave it a good stir to loosen it up, I'm guessing the wheat content at 20% of the grist caused this, I didn't give it enough time to absorb enough liquor before I recirculated but it got going again fine.

Second issue and I'm kicking myself, I forgot to treat the mash liquor to reduce my alkalinity from 196 to around 0-20 which is a bit of a pisser because this is a pale and hoppy brew and the resulting mash ph was 6.1 doh. I'm taking a little solace from the fact that I remembered for the 21litre sparge, and 2kg of extract added to the boil is well over 60% of the sugars so I'm hoping it'll recover the situation a bit.

90 minute boil to add some colour, time for a coffee and a sandwich now
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Old 12-08-2017, 05:27 PM   #2
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22 litres in the fermenter, OG 1.066 grrr. Added 4 litres water to 1.056. Loads of break material in the wort, what's that all about? Lovely deep amber colour despite only pale malt.
Had to dig the hops out of the boiler with a spatula
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Old 12-08-2017, 05:59 PM   #3
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I take it you are supposed to be making a proper job like clone??

Nice
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Old 12-08-2017, 08:50 PM   #4
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Proper Job yes, supposed to be 100% MO but I used what was left, I wanted to get something on to bottle before I go on holiday in a fortnight and this appealed because it's good and hoppy but not dry hopped, so I should have some fresh hoppy goodness ready for when I get home.
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Old 12-08-2017, 09:34 PM   #5
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Quote:
Originally Posted by Poochops View Post
Proper Job yes, supposed to be 100% MO but I used what was left, I wanted to get something on to bottle before I go on holiday in a fortnight and this appealed because it's good and hoppy but not dry hopped, so I should have some fresh hoppy goodness ready for when I get home.
I reckon that will work very nicely..."proper job"
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