DoctorMick's Brew Days

GrainFather Brew Day #27 - Northern Brown Ale

Brewed this 4 weeks ago:

Recipe: Northern Brown Ale
Style: British Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.051 SG
Estimated FG: 1.015 SG
Estimated ABV: 4.7 %
Estimated Color: 35.3 EBC
Estimated IBU: 26.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.80 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 89.7 %
0.40 kg Caramel/Crystal Malt - 60L (118.2 Grain 2 7.5 %
0.15 kg Chocolate Malt (Thomas Fawcett) ( Grain 3 2.8 %
40.00 g Northdown [6.90 %] - Boil 60.0 mi Hop 4 25.8 IBUs
0.25 tsp Protafloc (Boil 15.0 mins) Fining 5 -
20.00 g Styrian Goldings [1.00 %] - Boil Hop 6 0.4 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968 Yeast 7 -


Mash:
-----
Name Description Step Temper Step Time
Mash In Add 20.95 l of water at 71.3 C 67.0 C 60 min


Targets all spot on, a little darker than I expected but coming along nicely.

GrainFather Brew Day #28 - Jester and Centennial IPA v2

Brewed 2 weeks ago

Recipe: Jester & Centennial IPA v2
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.050 SG
Estimated FG: 1.010 SG
Estimated ABV: 5.2 %
Estimated Color: 14.1 EBC
Estimated IBU: 41.7 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.80 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 91.4 %
0.25 kg Caramalt (Thomas Fawcett) (29.6 E Grain 2 4.8 %
0.20 kg Caramel/Crystal Malt - 60L (118.2 Grain 3 3.8 %
4.00 g Bravo [14.80 %] - Boil 60.0 min Hop 4 6.1 IBUs
0.25 tsp Protafloc (Boil 15.0 mins) Fining 5 -
20.00 g Centennial [11.20 %] - Boil 15.0 Hop 6 11.5 IBUs
25.00 g Jester [7.60 %] - Boil 10.0 min Hop 7 7.1 IBUs
20.00 g Centennial [11.20 %] - Boil 10.0 Hop 8 8.4 IBUs
25.00 g Jester [7.60 %] - Boil 5.0 min Hop 9 3.9 IBUs
20.00 g Centennial [11.20 %] - Boil 5.0 m Hop 10 4.6 IBUs
1.0 pkg California Ale (White Labs #WLP00 Yeast 11 -
50.00 g Jester [8.00 %] - Dry Hop 0.0 Day Hop 12 0.0 IBUs
40.00 g Centennial [11.20 %] - Dry Hop 0. Hop 13 0.0 IBUs


Mash:
-----
Name Description Step Temper Step Time
Mash In Add 20.69 l of water at 70.2 C 66.0 C 60 min



It's pretty different from v1 so I'm hoping the Jester comes through a little more than the previous version. Hit all targets spot on again. Managed to crash this to -1 as opposed to 2c which seems to have made a difference in the clarity.

GrainFather Brew Day #29 - Black IPA

Recipe: Black IPA
Style: Black IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.056 SG
Estimated FG: 1.010 SG
Estimated ABV: 6.0 %
Estimated Color: 57.7 EBC
Estimated IBU: 56.6 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 93.3 %
0.22 kg Chocolate Malt (Thomas Fawcett) ( Grain 2 3.8 %
0.17 kg Roasted Barley (Thomas Fawcett) ( Grain 3 2.9 %
28.00 g Bravo [14.80 %] - Boil 60.0 min Hop 4 40.8 IBUs
0.25 tsp Protafloc (Boil 15.0 mins) Fining 5 -
20.00 g Cascade [8.00 %] - Boil 10.0 min Hop 6 5.7 IBUs
20.00 g Citra [14.20 %] - Boil 10.0 min Hop 7 10.1 IBUs
10.00 g Cascade [8.00 %] - Boil 0.0 min Hop 8 0.0 IBUs
10.00 g Citra [14.20 %] - Boil 0.0 min Hop 9 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP00 Yeast 10 -
30.00 g Cascade [8.00 %] - Dry Hop 4.0 Da Hop 11 0.0 IBUs
30.00 g Citra [14.20 %] - Dry Hop 4.0 Day Hop 12 0.0 IBUs
30.00 g Simcoe [12.00 %] - Dry Hop 4.0 Da Hop 13 0.0 IBUs


Mash:
-----
Name Description Step Temper Step Time
Mash In Add 22.37 l of water at 71.4 C 65.0 C 60 min

The recipe is based on @JFB s winning entry from the inaugural forum competition, if it turns out anywhere near as good as that I'll be happy. OG was one point below target but other than that the brew went well and the smell of the sample jar was very nice.

First time using the Connect control unit to have the mash water ready for coming home from work, cut a good amount of time off the brew day and I was all finished in 3 hours 40 mins!

Nice recipes. I'm not familiar with Jester hop, what's it like?

How does this Connect box work, did you set a timer or can you use your mobile with it? Either way, sounds great. I'm starting to get a bit twitchy the more and more I read about Grainfathers, especially as I'm struggling to get consistent efficiency with my BIAB setup.

Ajhutch said:

Nice recipes. I'm not familiar with Jester hop, what's it like?

How does this Connect box work, did you set a timer or can you use your mobile with it? Either way, sounds great. I'm starting to get a bit twitchy the more and more I read about Grainfathers, especially as I'm struggling to get consistent efficiency with my BIAB setup.

Click to expand...

The hops are like a toned down version of the American c hops, plenty of flavour but not quite as much citrus.

The controller is blue tooth and works with an app on your phone to either control the brew or let you know when you need to do something. Oddly, you can't set a timer from the app so that has to be done on the controller.

Nice on mick,
Enjoying my black IPA...dry hops citrus..and another 5l DJ's dry hops chinook
:thumb:
Later pal
Bri

Today is American Brown Ale v2, I really enjoyed v1 so hope this one is just as good...

Recipe: American Brown Ale v2
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.052 SG
Estimated FG: 1.014 SG
Estimated ABV: 5.0 %
Estimated Color: 39.1 EBC
Estimated IBU: 24.2 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 74.8 %
0.67 kg Munich Malt (17.7 EBC) Grain 2 12.5 %
0.28 kg Crystal, Medium (Simpsons) (120.0 Grain 3 5.2 %
0.20 kg Chocolate Malt (Simpsons) (950.0 Grain 4 3.7 %
8.00 g Northern Brewer [7.70 %] - Boil 6 Hop 5 6.1 IBUs
20.00 g Willamette [6.90 %] - Boil 30.0 m Hop 6 10.6 IBUs
0.25 tsp Protafloc (Boil 15.0 mins) Fining 7 -
50.00 g Centennial [8.10 %] - Boil 5.0 mi Hop 8 7.4 IBUs
0.20 kg Brown Sugar, Light [Boil for 5 mi Sugar 9 3.7 %
1.0 pkg London ESB Ale (Wyeast Labs #1968 Yeast 10 -

Mash 67c

Only differences from v1 are a slight reduction in the chocolate malt and an increase in the centennial addition. Mid way through the boil now and everything has gone well apart from the fact I noticed after the sparge that my water heater was set to 60c, whoops.

I've also bottled my Black IPA which smells and tastes really good. Only problem with this one is I cold crashed to -2 so some of the water was frozen in the bottom of the FV, I think I lost a litre so it shouldn't have a noticeable impact, I'll have to remember to only cold crash at -1 next time.

Brewed The Kernel's Export India Porter from Brew Craft Beer using bramling cross last night. Had to change the yeast to wlp001 but it should still turn out alright.

Checked on it this morning and it was fermenting nicely. Worryingly, there were a load of ants in the bottom of my brew fridge feasting on some spilt beer...squashed as many as I could but didn't have time to clean up so hopefully they won't be able to get in to the FV! Dunno how they got in, I'd have thought the door sealed properly.

First brew in a while last Tuesday, GF brew #32 I think...

Recipe: American Red Ale
Style: Red IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.045 SG
Estimated FG: 1.010 SG
Estimated ABV: 4.6 %
Estimated Color: 21.2 EBC
Estimated IBU: 37.7 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
3.40 kg Pale Malt, Golden Promise
0.50 kg Carared (50.0 EBC)
0.40 kg Vienna Malt (8.0 EBC)
0.20 kg Crystal, Dark (Simpsons)
0.12 kg Caramel/Crystal Malt - 60L
5.00 g Bravo [14.80 %] - Boil 60.0 min
10.00 g Columbus (Tomahawk) [13.80 %] - Boil 15 min
15.00 g Amarillo [8.70 %] - Boil 10.0 min
15.00 g Simcoe [12.00 %] - Boil 10.0 min
15.00 g Amarillo [8.70 %] - Boil 5.0 min
15.00 g Columbus (Tomahawk) [13.80 %] - Boil 5 min
15.00 g Simcoe [12.00 %] - Boil 5.0 min
1.0 pkg California Ale (White Labs #WLP001)
69.50 g Amarillo [8.70 %] - Dry Hop
60.00 g Simcoe [12.00 %] - Dry Hop
40.00 g Columbus (Tomahawk) [13.80 %] - Dry Hop


Mash: 67c

The sparge was an absolute disaster, the water just flowed straight through so it only took about 5 minutes. This had a massive impact on efficiency and I was 7 points below expected OG! I added 1lb of light DME which brought it up to the target OG. I don't know why but I always have sparge issues when I use a small grain bill, does anyone else have this issue?

Other than that, everything went swimmingly although the brew doesn't look as red as I hoped it would.

GF Brew #33, Ooh Aah Jester Little Bit

Recipe: Ooh Aah Jester Little Bit
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.057 SG
Estimated FG: 1.013 SG
Estimated ABV: 5.7 %
Estimated Color: 15.9 EBC
Estimated IBU: 40.0 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
3.15 kg Pale Malt, Maris Otter (5.9 EBC)
0.80 kg Pilsner (2 Row) UK (2.0 EBC)
0.60 kg Golden Promise (Simpsons) (3.9 EBC)
0.50 kg Munich I (Weyermann) (14.0 EBC)
0.32 kg Caramunich I (Weyermann) (100.5 EBC)
0.29 kg Caramalt (Thomas Fawcett) (29.6 EBC)
0.10 kg Oats, Flaked (2.0 EBC)
2.00 g Jester [7.60 %] - Boil 60.0 min
0.25 tsp Protafloc (Boil 15.0 mins)
48.00 g Jester [7.60 %] - Boil 15.0 min
50.00 g Jester [7.60 %] - Boil 10.0 min
50.00 g Jester [7.60 %] - Boil 5.0 min
1.0 pkg London Ale (White Labs #WLP013)
150.00 g Jester [7.60 %] - Dry Hop


Mash: 65c

My efficiency absolutely stunk again, I think it was 1.050 so I had to add 300g SME (all I had) to bring it up to 1.054. Once again, the sparge just flowed straight through...I thought it could have been my doughing in technique on the previous brew so I took my time but it made no difference. What I really don't understand is how this problem went away temporarily (and probably coincidentally) when I changed grain suppliers but has now come back. I'm at a loss as to what the cause could be.

This is going to be my UK national comp entry so it's a shame it's not going to turn out as intended.

On the bright side, the American Red Ale (actually, it's came out amber!) is one of the best beers I've made.

Just tried a sample of the latest brew and it's nowhere near as hoppy as I'd have liked, you wouldn't think there were 300g of hops in there. It's very bitter as well but I'm putting that down to the hop matter as it hasn't been crashed yet.

Mikkeller Green Gold clone yesterday:

Recipe: Mikkeller Green Gold
Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.070 SG
Estimated FG: 1.016 SG
Estimated ABV: 7.0 %
Estimated Color: 18.7 EBC
Estimated IBU: 79.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
5.20 kg Pilsner (2 Row) UK (2.0 EBC)
0.69 kg Munich I (Weyermann) (14.0 EBC)
0.69 kg Oats, Flaked (2.0 EBC)
0.68 kg Caramunich I (Weyermann)
63.00 g Simcoe [12.00 %] - Boil 60.0 min
25.00 g Cascade [8.00 %] - Boil 15.0 min
25.00 g Amarillo [8.70 %] - Boil 5.0 min
1.1 pkg London Ale (White Labs #WLP013)
23.00 g Amarillo [8.70 %] - Dry Hop
23.00 g Tettnang [1.90 %] - Dry Hop


Mash: 65c

Missed OG by 10 points!!!! I was a bit under on the amount of caramunich I had but nowhere near that much so still need to figure out the reason for that. I dumped in a load of SME at the end which got me back up to 1.068 so it should still pack a punch. The last time I brewed this recipe it was a load of **** because I used malted oats, hopefully it'll be a big improvement this time as the original is bloody lovely.

Brewdog Skull Candy clone - from DIYDog.

Recipe: Brewdog Skull Candy
Style: Ordinary Bitter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.037 SG
Estimated FG: 1.010 SG
Estimated ABV: 3.5 %
Estimated Color: 22.0 EBC
Estimated IBU: 33.1 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
2.90 kg Extra Pale Malt (3.1 EBC)
0.71 kg Caramalt (Thomas Fawcett)
0.35 kg Caramel/Crystal Malt -120L
10.00 g Cascade [8.00 %] - Boil 60.0 min
0.25 tsp Protafloc (Boil 15.0 mins)
36.50 g Simcoe [12.00 %] - Boil 5.0 min
29.00 g Amarillo [8.70 %] - Boil 5.0 min
22.00 g Cascade [8.00 %] - Boil 5.0 min
22.00 g Centennial [8.10 %] - Boil 5.0 min
1.0 pkg California Ale (White Labs #WLP001)


Mash: 69c

Recipe interpreted from DIYDog. They suggest a mash temp of 65c but I couldn't get an estimated FG anywhere near what is needed mashing that low so I increased to 69c, hopefully it'll leave plenty of body. I've never tried the original so won't be disappointed by how far my version is from it. :lol:

I expected to have a rubbish sparge again so added an extra 100g extra pale and 100g pale malt. Good job I added a little extra as I still finished 3 points below target. I added 250g pale SME which brought it bang on.

What do you find is the difference between using White Labs yeast and say Mangrove Jacks dried yeast? Obviously you think it's worth using,just interested as Ive never used it.
Ta
Oh and what is sme? 🤔

pms67 said:

What do you find is the difference between using White Labs yeast and say Mangrove Jacks dried yeast? Obviously you think it's worth using,just interested as Ive never used it.
Ta
Oh and what is sme? 🤔

Click to expand...

Variety was the reason I started using liquid yeasts but since then I've found it really easy to overbuild so I can reuse the yeast lots which brings the cost down. I never has much luck harvesting yeast after fermentation so couldn't really reuse dry yeast.

Spray malt extract

My last 2 brews have been a pain in the ****, I'm very close to the point of packing in now as I'm not enjoying brew days anymore.

#1 Brewdog Peroxide Punk Clone

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.039 SG
Estimated FG: 1.007 SG
Estimated ABV: 4.2 %
Estimated Color: 7.3 EBC
Estimated IBU: 40 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
3.85 kg Maris Otter
24.00 g Amarillo - Boil 60.0 min
0.25 tsp Protafloc (Boil 15.0 mins)
46.00 g Liberty - Boil 5.0 min
29.00 g Amarillo - Boil 5.0 min
23.00 g Simcoe - Boil 5.0 min
58.00 g Amarillo - Dry Hop
58.00 g Simcoe - Dry Hop
Can't remember the yeast, was meant to be WLP001 but forgot to make a starter so used a Mangrove Jacks of some variety.

I added an extra few hundred grams of pale malt to counter poor efficiency and still ended up 7 points under!!! Sparge just drained through as usual. Chucked in DME to bring it back up to the expected OG.

#2 Black IPA

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.056 SG
Estimated FG: 1.010 SG
Estimated ABV: 6.0 %
Estimated Color: 57.5 EBC
Estimated IBU: 58 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
5.20 kg Maris Otter
0.22 kg Chocolate Malt
0.17 kg Roasted Barley
25.00 g Galena - Boil 60.0 min
0.25 tsp Protafloc (Boil 15.0 mins)
20.00 g Cascade - Boil 10.0 min
20.00 g Citra - Boil 10.0 min
10.00 g Cascade - Boil 5.0 min
10.00 g Citra - Boil 5.0 min
30.00 g Simcoe - Dry Hop
30.00 g Citra - Dry Hop
30.00 g Cascade - Dry Hop
Yeast WLP001

So after the previous brew went to pot I decided to finally order a grain mill to try and sort out my mash/sparge issues. First time using it and I hope I just had it configured incorrectly as I was 10 (TEN!) points under my expected OG and the sparge was rubbish again. I also managed to smash my trial jar which annoyed me even further. I added 700g of DME to get the OG up to where I think it should be but couldn't check the gravity again because of the broken trial jar...I've had plenty of practice of adding DME now so I'm confident I'll have it right.

I've got the ingredients for 2 more brews now and if I don't get this sorted by then I'll be either giving up or, at the very least, replacing the Grainfather. To try and prevent any issues I'm going to be as thorough as possible with my next 2 brews:

- Check water alkalinity (assuming I can get a salifert kit in time) the night before and calculate additions using Bru'n'Water.
- Set my malt mill to 1.27mm as recommended on the grainfather website. I've ordered feeler guages so I can get this spot on.
- Mill the grain the night before I brew (do they need to be kept air tight after this point?
- Slowly (very slowly) add the grains to the mash water, stirring thoroughly.
- Check mash ph after 15 minutes
- Do an iodine test after 60 minutes
- Make sure sparge water is exactly 75c
- Sparge, making sure the water stays at least 1cm above the top plate
- Check gravity pre boil
- Check water volume pre boil to make sure it is about 28l (I ended up with 29l last time for some reason!)
- Check water volume post boil to make sure I'm at 25l
- Cry if I still don't hit expected OG

If that doesn't go great I've got a couple of other things to try the next time:

- Turn down the flow of the pump so nothing goes through the overflow pipe (Grainfather people say this isn't necessary)
- Stir the mash half way through

It's really frustrating as this never used to happen, I must have got to almost 20 brews before it became a problem but I've been struggling with it for just over a year now and still haven't managed to get to the bottom of it. I'm sure it's down to the sparge going quickly which (as far as I know) can only be 2 things, grain crush or tunnelling.

Any suggestions would be welcome.

How fine are you milling the grain? I found when I first got my mill I wasnt milling it fine enough and I too got lower effeiciency for a couple of brews than before I milled too. I initially I was a bit concerned that milling too fine would have some sort of negative effect. But I read other were milling fine so I just thought feck it I'll have go an see what happens. I set my mill so I can mill as fine as possible without things being so tight I cant turn the mill handle, and a lot of it basically comes out as flour

MyQul said:

How fine are you milling the grain? I found when I first got my mill I wasnt milling it fine enough and I too got lower effeiciency for a couple of brews than before I milled too. I initially I was a bit concerned that milling too fine would have some sort of negative effect. But I read other were milling fine so I just thought feck it I'll have go an see what happens. I set my mill so I can mill as fine as possible without things being so tight I cant turn the mill handle, and a lot of it basically comes out as flour

Click to expand...

It was inconsistent as I was adjusting as I went and just doing it by eye. I'll set the width properly next time and see how it goes.

Stirring after 15 and 30 minutes is always a good idea. Gives time for the grain bed to settle before sparging. And don't be afraid to boil longer than an hour if you need to or mash longer. Get a refractometer as well, so easy to check pre boil gravity.

Simple solution. Adjust your greenhouse efficiency in your brewing software. If you are never getting 73% don't set it to that