pennine's brewdays

[Pennine]

I've done two brews recently with Verdant, both had thick creamy krausens that didn't completely drop.
In the end I just dry hopped straight on top, both ales ( Mosaic & Citra, Challenger & Goldings ) turned out well - I found the yeast adds a really nice tropical fruitiness.

This might be the longest in have seen a krausen stay, dry hopping on top is a good way to knock the yeast back in. I guess I could also just skim the layer off. I will bottle these this weekend so I can start tasting them soon. I took a gravity sample and the chevalier is interesting.

 

[Pennine]

48 hours and it looks like the M54 is done, the krausen is sinking.

View attachment 76095

Ok I am going to sample the 3 lager yeasts for the first time.
M54 on left, Diamond lager in the middle and S-189 on the right.

M54 has a fruity banalike aroma, with a sulphur hit after the fruit. Flavour is malty and banana, the banana lingers into the bitterness. Mouthfeel medium coating and with decent bitterness that lingers almost like banana peel.

Diamond lager has a clean malty aroma with a bit of sulphur and a very slight hint of orange. Flavour is smooth malt with a very slight hint of fruit, clean. Bitterness is much lower and does not linger. Mouthfeel is medium coating. The least clear of the 3 as well.

S189 aroma has a slight malt and light banana. Flavour is sweet malt, with some orange and lemon. Bitterness is higher and lasts a bit longer. Mouthfeel the same as others.

These were bittered with malt extract to 1.050 and northern Brewer and cascade and also hate a 15min addition of both.

All three had this candyish malt flavour, none were very good. The M54 version was borderline gross but very hefeweizen like. I will never use that yeast again. Diamond lager is the cleanest of the three and the S189 fell in between the M54 and Diamond and was the brightest.

 

[Pennine]

233 - Another Bitter
13l batch - 1.054/1.015 - 67c Mash - boil 70 min

I accidentally used the verdant yeast cake. This is my first time pressure fermenting. The goal is to reduce fusels. I am leaving the fermenter in my furnace room where the ambient air temp is a bit higher. The fermentation seems to be done and is down to 1.018 in 2 days. It tastes good too this early on as well.

Amt​	Name​	%/IBU​
1.75 kg​	Pale Ale (Proximity) (6.9 EBC)​	64.8 %​
0.50 kg​	Chevallier Heritage Malt (Crisp) (6.5 EBC)​	18.5 %​
0.12 kg​	Crystal, Medium (Simpsons) (178.5 EBC)​	4.4 %​
0.10 kg​	Crystal, DRC® (Simpsons) (300.0 EBC)​	3.7 %​
0.10 kg​	Wheat - White Malt (Briess) (5.5 EBC)​	3.7 %​
0.08 kg​	Amber Malt (Crisp) (73.0 EBC)​	3.0 %​
0.05 kg​	Acidulated (Weyermann) (3.5 EBC)​	1.9 %​
20.00 g​	Hallertau Magnum [12.00 %] - Boil 60.0 min​	30 IBUs​
10.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min​	4.7 IBUs​
10.00 g​	Fuggles [4.50 %] - Boil 15.0 min​	4.2 IBUs​
1.0 pkg​	Verdant (Lallemand #-) [23.66 ml]​	-​

 

[Pennine]

234 - German Pils
13l batch - 1.048/1.011 - 65c Mash - boil 90 min

Back working on the pils. With acid malt and a few extra hop additions. I was hoping the Munich 2 would add a bit of color but it still should be light. I will also pressure ferment ythis at 10psi or so in room temps 15-17c.

Amt​	Name​	Type​	%/IBU​
2.40 kg​	Pilsner (Weyermann) (3.3 EBC)​	Grain​	90.9 %​
0.20 kg​	Munich II (Weyermann) (16.7 EBC)​	Grain​	7.6 %​
0.04 kg​	Acidulated (Weyermann) (3.5 EBC)​	Grain​	1.5 %​
20.00 g​	Saaz [3.75 %] - Boil 90.0 min​	Hop​	14.6 IBUs​
15.00 g​	Hallertau Magnum [12.00 %] - Boil 90.0 min​	Hop​	35.0 IBUs​
15.00 g​	Liberty [4.30 %] - Boil 30.0 min​	Hop​	9.3 IBUs​
15.00 g​	Saaz [3.75 %] - Boil 30.0 min​	Hop​	8.1 IBUs​
0.5 pkg​	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]​	Yeast​	-​

 

[Pennine]

1 month old chevalier yeast sampler tasting with chevallier, Nottingham and Verdant and a mix of the two.

They all look identical out of the bottle, they were crystal clear before I put them in the refrigerator yesterday. I am imaging they need another week of conditioning and then 2-3 in the cold.

Nottingham is on the left, the aroma is malt with some caramel, the flavour is malty but not crystal malty, but try and biscuity not in a very good way either. Not too much bitterness and no hop flavour.

The mix is in the middle, the aroma is a unique doughy aroma with yeast. The flavour is similar to the nottingham light biscuity malt with a very slight twang at the end. Might even confuse this with fruity but to me it tastes more like a carbonic bite.

The verdant is on the left, aroma is a fruity and a bit of candy sugar and malt. Flavour is that twangy fruitness up that overpowers the malt. It does show up at the end.

I have to be honest none of these are very good, I am quite disappointed with both Nottingham and Verdant, I feel like S-04 is a far superior yeast. I am also quite disappointed with the Chevallier malt all three of these are lifeless and not very malty at all. Tastes almost like a biscuit two row. I have read some reports that Chevallier is like a base malt and crystal malt but this is not what I get from it at all. If anything its just old 2 row with some biscuit malt. I am pretty sure my house base malt for ales moving forward will be golden promise. It could also be the bitter gold hops I used although I was very happy with these in a more varied malty bitter recipe, so maybe not?

I will give it another month of conditioning before I try again. I have 4 bottles of each left. These are still green so I am trying to reserve judgment, this may turn out to be a fantastic beer. Being a smash beer though I doubt it.

 

[MrJay83]

I have a M54 fermenting at the moment and I'm wondering should I keep it at 19C until bottling? Would there be any benefit in dropping the temperature when stable?

 

[Pennine]

I have a M54 fermenting at the moment and I'm wondering should I keep it at 19C until bottling? Would there be any benefit in dropping the temperature when stable?

I don't think there is a benefit in dropping at this stage. I'd leave it there for the fermentation and carbonation steps. I would let it lager at colder temps after that for a couple weeks.

 

[Pennine]

1 month old chevalier yeast sampler tasting with chevallier, Nottingham and Verdant and a mix of the two.

They all look identical out of the bottle, they were crystal clear before I put them in the refrigerator yesterday. I am imaging they need another week of conditioning and then 2-3 in the cold.

Nottingham is on the left, the aroma is malt with some caramel, the flavour is malty but not crystal malty, but try and biscuity not in a very good way either. Not too much bitterness and no hop flavour.

The mix is in the middle, the aroma is a unique doughy aroma with yeast. The flavour is similar to the nottingham light biscuity malt with a very slight twang at the end. Might even confuse this with fruity but to me it tastes more like a carbonic bite.

The verdant is on the left, aroma is a fruity and a bit of candy sugar and malt. Flavour is that twangy fruitness up that overpowers the malt. It does show up at the end.

I have to be honest none of these are very good, I am quite disappointed with both Nottingham and Verdant, I feel like S-04 is a far superior yeast. I am also quite disappointed with the Chevallier malt all three of these are lifeless and not very malty at all. Tastes almost like a biscuit two row. I have read some reports that Chevallier is like a base malt and crystal malt but this is not what I get from it at all. If anything its just old 2 row with some biscuit malt. I am pretty sure my house base malt for ales moving forward will be golden promise. It could also be the bitter gold hops I used although I was very happy with these in a more varied malty bitter recipe, so maybe not?

I will give it another month of conditioning before I try again. I have 4 bottles of each left. These are still green so I am trying to reserve judgment, this may turn out to be a fantastic beer. Being a smash beer though I doubt it.


View attachment 78046

Ok last go around. The beers have all gotten better with age. Tastes like Chevallier needs a little more time conditioning to mellow out.

Interestingly enough after some time I feel like I can start to identify some differences in the yeast. Definitely by appearance verdant gives better head.

The verdant yeasts are much smoother than the Nottingham. Nottingham is strong and a bit tart, the ones with verdant are fruity and smooth, almost creamy. Nottingham has much more of a yeast aroma to it. The ones with verdant are more fruity. The mixed one is basically a combo of the two.

This recipe is still not very good and I have to be honest I am not very impressed with either yeast. I think I will stick to S-04 and Pub for British recipes moving forward.

 

[Pennine]

235 - Forgotten Belgian Single
13l batch - 1.058/1.010 - 65c Mash - boil 90 min

Forgot about this one, brewed Dec 27. The 530 never didn't kick off after 2 days so I dumped a pack of Abbaye in there, started almost immediately after. I will not pick on liquid yeasts with this post...

Anyway its done fermenting and tastes great. 2 new serving kegs should arrive tomorrow and I will get it tranferred off the yeast and then build a tripel on the yeast cake.

Amt​	Name​	%/IBU​
2.40 kg​	Pilsner (Weyermann) (3.3 EBC)​	88.2 %​
0.15 kg​	American Honey Malt (Briess) (49.3 EBC)​	5.5 %​
0.12 kg​	Caramel/Crystal Malt - 10L (19.7 EBC)​	4.4 %​
0.05 kg​	Acidulated (Weyermann) (3.5 EBC)​	1.8 %​
15.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	40.5 IBUs​
25.00 g​	Liberty [4.30 %] - Boil 15.0 min​	10.3 IBUs​
1.0 pkg​	Abbaye Belgian (Lallemand/Danstar #-)​	-​
1.0 pkg​	Abbey Ale (White Labs #WLP530) [35.49 ml]​	-​

 

[Pennine]

236 - 75/25 Fuller S-04 Best Bitter
12l batch - 1.048/1.010 - Hockurz Mash - boil 60 min

First of the s-04/fullers mix batch. I added a bit more crystal than I wanted but I am hoping this will be a rich malty best bitter, maybe even ESB.

Amt​	Name​	%/IBU​
2.00 kg​	Chevallier Heritage Malt (Crisp) (6.5 EBC)​	82.6 %​
0.20 kg​	Caramel Malt - 60L (Briess) (118.2 EBC)​	8.3 %​
0.10 kg​	Crystal, DRC® (Simpsons) (300.0 EBC)​	4.1 %​
0.10 kg​	Crystal, Medium (Simpsons) (178.5 EBC)​	4.1 %​
0.02 kg​	Midnight Wheat Malt (Briess) (1083.5 EBC)​	0.8 %​
15.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	47.8 IBUs​
15.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 20.0 min​	10.5 IBUs​
15.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 10.0 min​	6.3 IBUs​
0.5 pkg​	Pub (Imperial Yeast #A09)​	-​
0.2 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	-​

 

[Pennine]

237 - Talus and Exp 1320 Hazy IPA
12l batch - 1.055/1.015 - 67c 60 min mash - boil 60 min

I ended up no chilling this batch. I ran out of time so I drained into a keg and threw it in the freezer to chill. Pitched the yeast in the morning.

I have a freezer full of hops I need to use this year. These are two I have not before today. 1320 is an interesting one, it was found in the wild and parentage is not known.

https://mill95hops.com/mill-95-guestblog-yqh1320
The Talus from

https://yakimavalleyhops.com/products/talus-hop-pellets
Talus®, previously known as HBC 692, is a variety from the Hop Breeding Company, which is a joint venture between John I. Haas and Yakima Chief Ranches. It is the result of a hybrid pollination of the Sabro® and open pollination. The aroma of Talus® has been described as "intense flavors of citrus, flowers, and wood... with grapefruit, stone fruit, oak, coconut, and pine." The pine stands out as a great way to make the best Pacific Northwest IPA. And even though Talus is a daughter of Sabro, the signature coconut aroma and flavor is much softer and more subdued than how it displays in Sabro.

Talus® is also an interesting hop because it usually has a 1:1 ratio of alpha to beta. This characteristic is highly sought after by German brewers for pilsners because it helps create a more "harmonious" bitterness.

I think I may bitter with Talus and see if its similar to magnum for bittering.

Amt​	Name​	%/IBU​
2.10 kg​	Pale Ale (Proximity) (6.9 EBC)​	72.9 %​
0.30 kg​	Caramel/Crystal Malt - 10L (19.7 EBC)​	10.4 %​
0.20 kg​	Munich I (Weyermann) (14.0 EBC)​	6.9 %​
0.20 kg​	Wheat - White Malt (Proximity) (5.9 EBC)​	6.9 %​
0.08 kg​	American Honey Malt (Briess) (49.3 EBC)​	2.8 %​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	17.3 IBUs​
30.00 g​	EXP 1320 [8.80 %] - Boil 5.0 min​	6.6 IBUs​
30.00 g​	Talus [6.20 %] - Boil 5.0 min​	4.7 IBUs​
1.0 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	-​
50.00 g​	EXP 1320 [8.80 %] - 3.0 Days Before Bottling for 3.0 Days​	0.0 IBUs​
50.00 g​	Talus [6.20 %] - 3.0 Days Before Bottling for 3.0 Days​	0.0 IBUs​

 

[Pennine]

237 - Simpel Tripel
12l batch - 1.085/1.010 - step mash - boil 60 min

Brewed this yesterday after I kegged the single and dumped this one on the yeast cake. It's fermenting like crazy today at 18c I had to turn on the fan to keep temps in range. I will bottle this one up to get some good carbonation.

So 4 beers fermenting and carbonating, I will probably dump the winter warmer I brewed. It's getting better but there is still something off about it. Frustrations about Chevallier...

Amt​	Name​	Type​	#​	%/IBU​	Volume​
2.70 kg​	Pilsner (Weyermann) (3.3 EBC)​	Grain​	4​	78.0 %​	1.76 L​
0.13 kg​	Munich II (Weyermann) (16.7 EBC)​	Grain​	5​	3.8 %​	0.08 L​
0.13 kg​	Munich Type 1 (12.0 EBC)​	Grain​	6​	3.8 %​	0.08 L​
0.50 kg​	Sugar, Table (Sucrose) [Boil] (2.0 EBC)​	Sugar​	7​	14.5 %​	0.32 L​
18.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	Hop​	8​	25.7 IBUs​	-​
15.00 g​	Liberty [4.30 %] - Boil 20.0 min​	Hop​	9​	3.4 IBUs​	-​
10.00 g​	Fuggle [4.75 %] - Boil 30.0 min​	Hop​	10​	3.0 IBUs​	-​
10.00 g​	Tettnang [4.50 %] - Boil 10.0 min​	Hop​	11​	2.3 IBUs​	-​
1.0 pkg​	Abbaye Belgian (Lallemand/Danstar #-)​	Yeast​	12​	-​	-​
1.0 pkg​	Abbey Ale (White Labs #WLP530) [35.49 ml]​	Yeast​	13​	-​	-​

 

[Pennine]

239 - Root Shoot Bitter
12l batch - 1.046/1.017 - 67c mash - boil 60 min

Forgot about this one brewed Jan 25. The intent in this is to brew a exact similar batch with Chevallier to see the difference from a modern malt. Hopefully I can get a brew on next week to do the sister recipe.

Initial taste is it's a damn good bitter. S-04 really suits my taste.

I kegged the Talus hazy today and also bottled the tripel, which is delicious. I am going to brew up a dubbel soon to keep the yeast cake going.

Amt​	Name​	%/IBU​
2.00 kg​	Pale Ale Malt (Root Shoot) (6.9 EBC)​	88.9 %​
0.25 kg​	Crystal, Medium (Simpsons) (178.5 EBC)​	11.1 %​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	17.2 IBUs​
10.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min​	4.8 IBUs​
10.00 g​	Fuggles [4.50 %] - Boil 15.0 min​	2.8 IBUs​
15.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min​	1.9 IBUs​
0.5 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	-​

 

[Pennine]

Trying to build out a recipe for staropramen. First up yeast.

https://wyeastlab.com/product/staro-prague-lager/
Then process

Double decoction
Saaz hops - hop extract
Soft water
Morovian malts

https://www.staropramen.com/blogs/beerpedia/all-categories/what-makes-a-czech-beer-czech

 

[Pennine]

240 - Novalager Pils
13l batch - 1.054/1.012 - 62c/68c mash - boil 60 min

Whipped this one together today to try out novalager. Hit way better mash efficiency, was shooting to 1.046.

Amt​	Name​	%/IBU​
2.30 kg​	Pilsner (Weyermann) (3.3 EBC)​	90.2 %​
0.20 kg​	Munich II (Weyermann) (16.7 EBC)​	7.8 %​
0.05 kg​	Acidulated (Weyermann) (3.5 EBC)​	2.0 %​
15.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	21.7 IBUs​
28.00 g​	Tettnang [4.50 %] - Boil 30.0 min​	10.2 IBUs​
1.0 pkg​	Novalager (Lallemand #-) [50.28 ml]​	-​

 

[Pennine]

239 - Root Shoot Bitter
12l batch - 1.046/1.017 - 67c mash - boil 60 min

Forgot about this one brewed Jan 25. The intent in this is to brew a exact similar batch with Chevallier to see the difference from a modern malt. Hopefully I can get a brew on next week to do the sister recipe.

Initial taste is it's a damn good bitter. S-04 really suits my taste.

I kegged the Talus hazy today and also bottled the tripel, which is delicious. I am going to brew up a dubbel soon to keep the yeast cake going.

Amt​	Name​	%/IBU​
2.00 kg​	Pale Ale Malt (Root Shoot) (6.9 EBC)​	88.9 %​
0.25 kg​	Crystal, Medium (Simpsons) (178.5 EBC)​	11.1 %​
10.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	17.2 IBUs​
10.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min​	4.8 IBUs​
10.00 g​	Fuggles [4.50 %] - Boil 15.0 min​	2.8 IBUs​
15.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min​	1.9 IBUs​
0.5 pkg​	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]​	-​

Brewing this one up again but with Chevallier as the base malt. The braumeister decided to spit out some wort so I will have a little less than planned.

241 - Chevallier Bitter
12l batch - 1.046/1.017 - 67c mash - boil 60 min

Another note Chevallier does lower mash pH, the root shoot was 5.4 and the Chevallier was 5.13.

I probably should have skipped this one, the other recipe is a hazy bomb for some reason. Need to look at the process.

Amt	Name	%/IBU
2.00 kg	Pale Ale Malt (Chevallier) (6.9 EBC)	88.9 %
0.25 kg	Crystal, Medium (Simpsons) (178.5 EBC)	11.1 %
10.00 g	Hallertau Magnum [14.00 %] - Boil 60.0 min	17.2 IBUs
10.00 g	East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min	4.8 IBUs
10.00 g	Fuggles [4.50 %] - Boil 15.0 min	2.8 IBUs
15.00 g	East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min	1.9 IBUs
0.5 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	-

 

[Pennine]

241 - Landlordalike
14l batch - 1.052/1.015 - 62c/68c/78c mash - boil 60 min

Threw this one together today, I listened to @Cheshire Cat and used 20g of midnight wheat for colouring. It's a bit light compared to internet pics of landlord but it seems similar to what I remember it being. I added some magnum to get a bit more bitterness in there for the elevation difference. Wort tastes great and the starters of 1469 was quite active. I also hit way better efficiency than expecting 83% so this will be a stronger than Landlord. Unfortunately I didn't have water to add in after brew was done. I did condition the malt. That's ok I prefer a bitters in the 5% range rather than closer to 4%. pH of Golden promise was almost exactly 5.41 with a very small bit of phosphoric acid.

Amt​	Name​	Type​	#​	%/IBU​	Volume​
2.80 kg​	Golden Promise (6.0 EBC)​	Grain​	5​	99.5 %​	1.83 L​
0.02 kg​	Midnight Wheat (591.0 EBC)​	Grain​	6​	0.5 %​	0.01 L​
25.00 g​	Fuggles [4.50 %] - Boil 60.0 min​	Hop​	7​	10.6 IBUs​	-​
6.00 g​	Hallertau Magnum [14.00 %] - Boil 60.0 min​	Hop​	8​	7.9 IBUs​	-​
15.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 15.0 min​	Hop​	9​	3.6 IBUs​	-​
15.00 g​	Styrian Goldings [5.40 %] - Steep/Whirlpool 10.0 min, 90.2 C​	Hop​	10​	1.4 IBUs​	-​
1.0 pkg​	West Yorkshire Ale (Wyeast Labs #1469)​	Yeast​	11​	-​	-​

 

[Pennine]

Brewing this one up again but with Chevallier as the base malt. The braumeister decided to spit out some wort so I will have a little less than planned.

241 - Chevallier Bitter
12l batch - 1.046/1.017 - 67c mash - boil 60 min

Another note Chevallier does lower mash pH, the root shoot was 5.4 and the Chevallier was 5.13.

I probably should have skipped this one, the other recipe is a hazy bomb for some reason. Need to look at the process.

Amt	Name	%/IBU
2.00 kg	Pale Ale Malt (Chevallier) (6.9 EBC)	88.9 %
0.25 kg	Crystal, Medium (Simpsons) (178.5 EBC)	11.1 %
10.00 g	Hallertau Magnum [14.00 %] - Boil 60.0 min	17.2 IBUs
10.00 g	East Kent Goldings (EKG) [5.00 %] - Boil 30.0 min	4.8 IBUs
10.00 g	Fuggles [4.50 %] - Boil 15.0 min	2.8 IBUs
15.00 g	East Kent Goldings (EKG) [5.00 %] - Boil 5.0 min	1.9 IBUs
0.5 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	-

Took a gravity sample of this, seems like the S-04 did it's work and letting the worst sit for an hour to drop everything out really did help clarity. The Chevallier is distinct but much less grainy now.

 

[Pennine]

243 - Munich Bitter
14l batch - 1.053/1.015 - 62c/68c/78c mash - boil 60 min

Yes I am brewing another bitter. I only have one more planned with some various sugars and then I need to brew up some NEIPA's with all the mosaic/azaaca/Idaho 7 I have in the freezer.

The thought behind this one was British crystal malt seems very sweet to me, kind of brown sugar and roasted marshmallow. My thought was to mix in some caramunich to accentuate the maltiness and toffee flavours. However when I was milling it, all I could smell was raisins... which has also been my experience with caramunich before. I also need ot get this pub starter I have been saving into something.

Amt​	Name​	Type​	#​	%/IBU​	Volume​
2.40 kg​	Pale Ale (Proximity) (6.9 EBC)​	Grain​	3​	85.1 %​	1.56 L​
0.20 kg​	Caramunich I (Weyermann) (100.5 EBC)​	Grain​	4​	7.1 %​	0.13 L​
0.10 kg​	Caramunich III (Weyermann) (139.9 EBC)​	Grain​	5​	3.5 %​	0.07 L​
0.10 kg​	Crystal, DRC® (Simpsons) (300.0 EBC)​	Grain​	6​	3.5 %​	0.07 L​
0.02 kg​	Chocolate Rye Malt (Proximity) (443.3 EBC)​	Grain​	7​	0.7 %​	0.01 L​
20.00 g​	Bitter Gold [12.00 %] - Boil 60.0 min​	Hop​	8​	27.1 IBUs​	-​
15.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 20.0 min​	Hop​	9​	5.1 IBUs​	-​
15.00 g​	East Kent Goldings (EKG) [5.00 %] - Boil 10.0 min​	Hop​	10​	3.1 IBUs​	-​
1.0 pkg​	Pub (Imperial Yeast #A09)​	Yeast​	11​	-​	-​

 

[Pennine]

A quick process post. I have been conditioning my grain to good success lately. I take a rather lazy approach, I use a spray bottle and fill it some with the cold strike water and spray the malts as I am weighing it out. I let it sit while the water is heating up and about 30 min later I do a double crush. The first crush is with the gap as wide as possible just to break the malt, then I do a fine crush to break up the endosperm. I find this process keeps the husks more intact and really help the filtering process in my braumeister.

First crush

Second crush.