I've had enough festive cheer now, so tomorrow I'm locking myself away in the shed and making some beer. It's going to be loosely based on wheeler's Timothy Taylor Landlord recipe though with different hops, so not really landlord at all.
The hops are vaguely similar in style though.
Here it is:
12L batch
2500g MO
20g black malt
EKG 12g @ 60
Fuggles 10g @60
EKG 6g @ 10
Fuggles 6g @10
Yeast: wyeast london ale III (assuming my starter recovered from previous brew is ok, otherwise sa-04).
OG 1050 FG 1014. ABV 4.8%. IBU 26
So I've basically replaced the hops (think they were originally Styrian Golding and something else).
And as my dad complained all my beers were too bitter (usually around 40ibu) I'm dropping the bitterness down into the 20s. I might dry hop with some leftover EKG too. So even less like landlord.
One thing I'm going to try is to improve on the amount of trub I get in the fv. To do this I'm going to effectively try and use my biab pot as a proper mash tun,so rather than remove the bag and leave the wort in the pan, I'm going to drain the wort through the tap with the bag in place, then recirculate the work through the grain again, draining as as I do so. I'll then try a sparge in much the same way.
The key difference here is previously I've just lifted out the bag and squeezed it, then go straight to boil. I'm hopeful this will work, though it will take longer.
Full report tomorrow!
The hops are vaguely similar in style though.
Here it is:
12L batch
2500g MO
20g black malt
EKG 12g @ 60
Fuggles 10g @60
EKG 6g @ 10
Fuggles 6g @10
Yeast: wyeast london ale III (assuming my starter recovered from previous brew is ok, otherwise sa-04).
OG 1050 FG 1014. ABV 4.8%. IBU 26
So I've basically replaced the hops (think they were originally Styrian Golding and something else).
And as my dad complained all my beers were too bitter (usually around 40ibu) I'm dropping the bitterness down into the 20s. I might dry hop with some leftover EKG too. So even less like landlord.
One thing I'm going to try is to improve on the amount of trub I get in the fv. To do this I'm going to effectively try and use my biab pot as a proper mash tun,so rather than remove the bag and leave the wort in the pan, I'm going to drain the wort through the tap with the bag in place, then recirculate the work through the grain again, draining as as I do so. I'll then try a sparge in much the same way.
The key difference here is previously I've just lifted out the bag and squeezed it, then go straight to boil. I'm hopeful this will work, though it will take longer.
Full report tomorrow!
im going to tell her :lol: whats it worth and dont say you wont ban me heard it before :rofl:
