Sonnal
Brewster
Been a bit lazy and not written up my last 2 brew days so am bunging them together in one thread.
AG #3 was done on 23rd August. I decided after my full batch brew of the HBC Hobble Wobble kit the previous week, that I would do a small batch of about 10litres with some grain I had left over and some of my increasingly large stock of opened hop packs in the freezer. The Wadworth JCB recipe in the Graham Wheeler book fitted the bill so I scaled it down and set off. The only difference from a standard type AG BIAB brew was the addition of a 10g hop infusion in 1 litre of boiling water. This stood for an hour before being added in at flame out.
The suggested OG was 1048 and I managed to get 1052 from the 10litre volume left at the end of the boil. I used Muntons Gold Premium yeast as I had a spare pack left.
It's been in the FV for just over 2 weeks now and the gravity is down to 1011 (1012 is suggested FG in the recipe). I have just had the obligatory taste from the sample jar and it is absolutely lovely. There's still a malty sweetness to it and a real depth of flavour. Tastes like a proper English Ale, so I am well pleased. Will be bottling on Thursday if I get the chance.
On to AG#4. Fancied something that wouldn't take long to condition so went for a Patersbier which was brewed on Sunday.
This time the recipe is from the Greg Hughes book and I went the whole hog and did a 23l version. (Although I got the water calculation wrong and ended up with only 20L).
Mashing went well with me learning from previous brews and setting my strike water to 75c as I seem to lose quite a lot of temperature when stirring the grist in. This time I hit my 66c goal and finished up only losing 3degrees during the mash.
OG ended up at 1057 which is too high for me and as I only had 18 litres at this point I added a further 2 litres of cooled boiled water to dilute things down a bit. As you will see from one of the photos below I had already consumed 1 bottle of a previous batch and I forgot to take a reading again.
Anyway, it's bubbling away in the kitchen now with a nice thick Krausen on top so I'm happy.
Hot break pic below.
Cheers
AG #3 was done on 23rd August. I decided after my full batch brew of the HBC Hobble Wobble kit the previous week, that I would do a small batch of about 10litres with some grain I had left over and some of my increasingly large stock of opened hop packs in the freezer. The Wadworth JCB recipe in the Graham Wheeler book fitted the bill so I scaled it down and set off. The only difference from a standard type AG BIAB brew was the addition of a 10g hop infusion in 1 litre of boiling water. This stood for an hour before being added in at flame out.
The suggested OG was 1048 and I managed to get 1052 from the 10litre volume left at the end of the boil. I used Muntons Gold Premium yeast as I had a spare pack left.
It's been in the FV for just over 2 weeks now and the gravity is down to 1011 (1012 is suggested FG in the recipe). I have just had the obligatory taste from the sample jar and it is absolutely lovely. There's still a malty sweetness to it and a real depth of flavour. Tastes like a proper English Ale, so I am well pleased. Will be bottling on Thursday if I get the chance.
On to AG#4. Fancied something that wouldn't take long to condition so went for a Patersbier which was brewed on Sunday.
This time the recipe is from the Greg Hughes book and I went the whole hog and did a 23l version. (Although I got the water calculation wrong and ended up with only 20L).
Mashing went well with me learning from previous brews and setting my strike water to 75c as I seem to lose quite a lot of temperature when stirring the grist in. This time I hit my 66c goal and finished up only losing 3degrees during the mash.
OG ended up at 1057 which is too high for me and as I only had 18 litres at this point I added a further 2 litres of cooled boiled water to dilute things down a bit. As you will see from one of the photos below I had already consumed 1 bottle of a previous batch and I forgot to take a reading again.
Anyway, it's bubbling away in the kitchen now with a nice thick Krausen on top so I'm happy.
Hot break pic below.
Cheers
