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pilgrimhudd

pilgrimhudd

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The user upper thread on here had me thinking that I have a few bits that I should use up before cracking on with my Xmas Ale and Red IPA.

How do you think this would go?

17l final volume

3.4 kgs munich
400 Marris Otter
300g biscuit
300g crystal clear (just to get rid)
200g torrified wheat

Mash at 66c for 60mins

Boil for 60mins

Fuggles 20g @60
Ekg 15g @15 and 5.

Yeast danstar nottingham

Predicted og 1055 fv 1013 abv 5.4%

Im thinking a malty brown ish ale?
 
pilgrimhudd said:
The user upper thread on here had me thinking that I have a few bits that I should use up before cracking on with my Xmas Ale and Red IPA.

How do you think this would go?

17l final volume

3.4 kgs munich
400 Marris Otter
300g biscuit
300g crystal clear (just to get rid)
200g torrified wheat

Mash at 66c for 60mins

Boil for 60mins

Fuggles 20g @60
Ekg 15g @15 and 5.

Yeast danstar nottingham

Predicted og 1055 fv 1013 abv 5.4%

Im thinking a malty brown ish ale?
Click to expand...
Looks fine except you're not going to get much bitterness from 20g fuggles even for a brown. What's the alpha acid content of your hops and how old are they and how have they been stored?
Might be better to put some of the goldings in for 60 mins, too.
 
Hi, yes thats true, can't tell you the alpha acid content as am at work and can't remember, guess the fuggles are a few months old, stored in airtight box in the freezer. The ekg is a new pack still in its bag. Do you think 20ekg at 60mins with the fuggles?
 
the original recipe gives about 22 IBU I would use the challenger for bittering leave the EKG as is and move the fuggles to probably 20 mins
 
Don't know how The Baron reaches that conclusion. I've got two lots of fuggles, one at 4.5% alpha acid and the other at 5.8. My Goldings are 4.3%.
Using the older fuggles (and this is a using-up recipe as I recall). Sticking this into Brewers Friend gives about 17-18 BUs- just about ok for a "Southern" Brown, but light for Northern Brown (cf Greg Hughes recipes). I should wait until you get home and put the real alpha acid figures into Brewers Friend IBU calculator when you know what they are.
Good luck.
 
I have obviously not used the real AA as they were not given but a average normal range of AA for the hops so it is as you say a estimate and not exact until the real AA is put in
 
The Munich Malt has sufficient enzyme to self-convert. The Maris Otter Malt has plenty of enzymes, but you're adding an insignificant amount. The Biscuit Malt (a non-enzymatic light amber malt) and wheat probably has enough enzymes floating about from the former two to convert it, but it'll be very close: But there is only 500g to deal with, just avoid any serious mishaps when mashing.

Personally I wouldn't worry about increasing hopping rates like many suggest. But I don't care for "over-hopped" beer.
 
pilgrimhudd said:
The user upper thread on here had me thinking that I have a few bits that I should use up before cracking on with my Xmas Ale and Red IPA.

How do you think this would go?

17l final volume

3.4 kgs munich
400 Marris Otter
300g biscuit
300g crystal clear (just to get rid)
200g torrified wheat

Mash at 66c for 60mins

Boil for 60mins

Fuggles 20g @60
Ekg 15g @15 and 5.

Yeast danstar nottingham

Predicted og 1055 fv 1013 abv 5.4%

Im thinking a malty brown ish ale?
Click to expand...
I just bottled a batch of brown ale fermented with nottingham that went from 1.050 to 1.007. IMG_20190527_144848.jpg
 
An Ankoù said:
It looks a bit light brown, Mr Rook. No doubt it tastes delicious.
In the meantime, as you're on your side of the pond, have you come across Stone Brewing Pataskala IPA? If so, what do you think of it?
Click to expand...
I was going for color similar to Newcastle. It does taste pretty darn good.
No on the Pataskala, I'm on a fixed income and don't buy much beer, I spend any extra money on ingredients.
 
MrRook said:
I was going for color similar to Newcastle. It does taste pretty darn good.
No on the Pataskala, I'm on a fixed income and don't buy much beer, I spend any extra money on ingredients.
Click to expand...
Well said. I had a bag of Red-X malt and was wondering how best to use it. Googling came up with Pataskala so I've done my best and it tastes good. No idea of whether it's a good copy though as I've never tasted the original.
 

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