IainM
Landlord.
So, I did make the brew club in the end, and 17 of us had made the recipe, so got to try 17 versions of the beer. Mine came 2nd! Very interesting how different set ups resulted in different beers. Most surprisingly was how good the beers made with straight Cambridge tap water and no water treatment were, considering the high alkalinity, including the beer that came first.
I had planned on putting a beer to brew while on holiday, but the connection between the relay board and the element in the Bulldog Brewer blew. So, I dusted off the old peco and did a BIAB instead.
Strong Bitter
20L 1.058
60 minute mash
5kg pale
50g flaked rolled oats
30 minute boil
40g EKG 5.1%AA @30
15g Styrian Golding Bobek 4.4%AA 30 mins
20g Styrian Golding Bobek 20 mins
20g Styrian Golding Bobek flameout
15g EKG flameout
½ Protofloc 10min
Wyeast Yorkshire Ale
2.5g gypsum, 2g calcium chloride, 1g table salt, 12.5ml lactic acid, ½ campden tablet
I had planned on putting a beer to brew while on holiday, but the connection between the relay board and the element in the Bulldog Brewer blew. So, I dusted off the old peco and did a BIAB instead.
Strong Bitter
20L 1.058
60 minute mash
5kg pale
50g flaked rolled oats
30 minute boil
40g EKG 5.1%AA @30
15g Styrian Golding Bobek 4.4%AA 30 mins
20g Styrian Golding Bobek 20 mins
20g Styrian Golding Bobek flameout
15g EKG flameout
½ Protofloc 10min
Wyeast Yorkshire Ale
2.5g gypsum, 2g calcium chloride, 1g table salt, 12.5ml lactic acid, ½ campden tablet
