Well that went well but missed OG by mile...6 points...my efficiency still hovers around 65/68 %...next brew I will try continuous sparge against 2x 10litres...
What did you brew today?
- Thread starter MyQul
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MyQul
Chairman of the Bored
Who cares, you'll end up with BEER!! My usual efficiency is 66% I gave up bothering to try to up it ages ago
MyQul
Chairman of the Bored
Just finished a making a Best Bitter (10L) . 20 min mash/30 min boil. My kitchen floor is currently at 24C so too hot for the Courage yeast I've been culturing up. So I'm just going to chuck 1/2 a pack of notty in it
A Ron Pattinson recipe for 1954 Whitbread Double Brown.
MyQul
Chairman of the Bored
What yeast did you use?
MJ Liberty Bell. Patto states Wyeast 1098 Whitbread, but I'm not using liquid yeast yet. S04 I guess would have been closer but I'm not a big fan
MyQul
Chairman of the Bored
I was going to suggest S04. Any reason why your not using liquid yeast? If you can make AG you can certainly make a starter
Storage, basically. I'm not prepared to add nearly £10 per brew, so would need to have yeast recovery / storage down to a T. Presently, we have no fridge space, but I'm working on it. Then I'm going to try and recover Fuller's yeast and take it from there
MyQul
Chairman of the Bored
Fair enough. If you do another Whitbread beer try culturing up the Gales strain (you can get it out of bottles of Gales HSB) as that is supposed to be derived from Whitbread B
Good tip, cheers . It's an oft used yeast in Rons recipes, so that could turn out to be very useful.
What method do you use, BIAB, stove top, Grainfather?
I'm interested as I've only done 3 AG brews using a coolbox to mash in and have hit 75%+ each time. Not bragging, just trying to understand why I keep getting lucky with efficiency.
Thanks
MyQul
Chairman of the Bored
I do BIAB on my hob ( I normally do 10L brews). I suspect I only get 66% effiiciency because I dont use enough sparge liquor (I dunk sparge using 1.34L/KG) I've never tested this out by using more mash liquor because a)I'm happy enough with 66% efficiency b) base malt is cheap, especially if you use hook head irish malt from HBC
It'll be the sparge for sure. I seem to sparge for ages. It's a bit of a pain in the ass, but it must be working.
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45L of Black IPA.
ExpatBrewer
Junior Member
A British Golden Ale on the go today using 'left-over' hops. My usual partial-mash approach i.e. 50/50 grain/extract where the pre-hopped extract on this occasion is courtesy of a Coopers OS Lager can. First time using Gladfield's German Pilsner Malt.
| OG=1.044 | EBC=8 | IBU=30 | ABV= 4.6% |
- 1 x 1.7kg Coopers OS Lager
- 1.5kg Gladfield German Pilsner Malt
- 500g Gladfield Toffee Malt
- 200g Sugar
- 50g Bramling Cross @ 5 mins
- 50g Taiheke (30 min post-boil steep)
- Nottingham Yeast
| OG=1.044 | EBC=8 | IBU=30 | ABV= 4.6% |
MmmBeer
Brew Pub Brewer
Was up early this morning, so I decided to start on a brew, a second batch of Old Peculiar clone (GW recipe). The last batch I did tasted comparable with the real thing. When I did a side by side challenge, I found that mine was slightly darker and less sweet, despite reducing the amount of chocolate malt in the recipe by about a third.
So this time I kept the pale malt at 5.5kg, upped the crystal to 450g and reduced the chocolate malt to just 100g, did a 90 min mash and 90 min boil, with 35g challenger and 15g fuggles at the start, with 20g goldings 10 mins from end. I must have miscalculated somewhere because I ended up with just 21l in the FV, at an OG of 1.082
, so I liquored back with a 2l bottle of Ashbeck, but the wort did taste of treacle toffees 
.
I pitched with MJ strong ale yeast and remembering that the last batch went off like a train, I fitted a blowoff tube. Has been going for six hours and is bubbling nicely already.
So this time I kept the pale malt at 5.5kg, upped the crystal to 450g and reduced the chocolate malt to just 100g, did a 90 min mash and 90 min boil, with 35g challenger and 15g fuggles at the start, with 20g goldings 10 mins from end. I must have miscalculated somewhere because I ended up with just 21l in the FV, at an OG of 1.082
, so I liquored back with a 2l bottle of Ashbeck, but the wort did taste of treacle toffees .I pitched with MJ strong ale yeast and remembering that the last batch went off like a train, I fitted a blowoff tube. Has been going for six hours and is bubbling nicely already.
prog99
Landlord.
Imperial Stout. Sg 1.109 18l of it.
Its fermenting like a train, may need to fit a blowoff tube.
Its fermenting like a train, may need to fit a blowoff tube.
Linalmeemow
Landlord.
Duvel clone - it'll come in at 8% rather than the target 8.5% but it looked great in the FV and is going like the clappers only 12 hours after pitching.
I'd love to clone OP accurately and I have the GW book. I think his hops are accurate but his malt bill isn't right which may account for your previous experience. If you look at the Theakstons website they now tell you what's in it, and in case they take it down here it is:
Old Peculier is a beautiful, yet very simple beer, brewed using a very generous blend of finest pale, crystal and roasted barley with two bitter hops combined with the majestic and noble ‘Fuggle’ hop to produce a beer of awesome full-bodied flavour with subtle cherry and rich fruit overtones.
Note the roasted barley and I also think that the yeast is going to be important. WLP037 is rumoured to originate from Black Sheep who themselves are an offshoot of Theakstons. White Labs have just released WLP037 from the vault. Alternatively a call to Brewlab asking for a yeast that comes close to a well known brewery in Masham might get me somewhere. I feel a brewday coming on. It'd make a great winter warmer!
Let us know how yours turns out.
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