Bru4u
Landlord.
Time for a stout, I wanted to try and do somthing close to Murphys, a bit sweeter than G'ns.
Firstly the recipe.
11.5kg Pale Malt
3.5kg Flaked Barley
1.6kg Roasted Barley
2kg sugar (An Afterthought)
180g EKG 5.2%
Safale US-05.
I only had 1kg of flaked Barley so I decided to use raw rolled barley, like this
This ment doing two mashes, with the raw barley, 2.5kg in with 500g of pale malt in the small pot, Acid rest at 32 deg for the Phytase, 50 deg protein rest for the proteolysis, 65 deg rest for diastase and finally 72 deg to convert the starch to dextrins, Alpha-amylase. Then this was brought up to the boil and rolled over for 30 min. I dont know if all these steps were needed but it's a lot less work than a triple decoction mash
Minimash bill with some salts
And arriving at the first step
Meanwhile the main goods
Flaked Barley
Roasted barley
Small Mill
Milling Bill
Hopping their way to their doom
A pillow case full
A view of the brewery with the kettle replaced with the minimash tun
All temps up for strike temp
The main mash doing its thang
So after the minimash was complete it got added to the main mash and the kettle put back in it's rightful place
After mash completion the wort is recircd in preperation for sparging
Some floculation, ignore the hydrometer reading as the temp is very high
After sparging it got boilled for an hour and a half, hops added for an hour of boiling and the lot cooled to pitching temp and then pumped into the fermentor
Lots of aeration from a long drop
I had planned to use Wyeast Whitbread 1099, however the starter failled, strange as the temp was spot on and built up to 5 ltr over 4 days, this is the second time I've been let down by these yeasts. It just stuck half way through its course, a waste of 500g of dried malt extract
So US-05 to the rescue, don't tell it that it's now feb, I had no time to make a running starter so the 4 packs just got put straight in to the fv with the wort
Pitching temps correct, pitch at 23 and let the temp drop overnight to 18 and it's now bubbling away like a steam train
I set the temp to 18 after that photo rather than the 17 showing.
A bin of waste malt which gets dug in to one of the veg patches, the birds and worms love it
OG 1.052
A close up of the false bottom and a few grains to show scale
The Fermentor all tucked up for the week, after 3 days I'll raise the temp by 1 deg per day so it will finish out at 21 deg, I find this gives lovely clean beers
I use 3/4" fittings which makes it easy for cleaning down and droping a tank quickly
And last pic of the three monkeys posing and the kettle removed in the backround for cleaning
Hope you enjoyed all the pics of me brewporn
Bru
Firstly the recipe.
11.5kg Pale Malt
3.5kg Flaked Barley
1.6kg Roasted Barley
2kg sugar (An Afterthought)
180g EKG 5.2%
Safale US-05.
I only had 1kg of flaked Barley so I decided to use raw rolled barley, like this
This ment doing two mashes, with the raw barley, 2.5kg in with 500g of pale malt in the small pot, Acid rest at 32 deg for the Phytase, 50 deg protein rest for the proteolysis, 65 deg rest for diastase and finally 72 deg to convert the starch to dextrins, Alpha-amylase. Then this was brought up to the boil and rolled over for 30 min. I dont know if all these steps were needed but it's a lot less work than a triple decoction mash
Minimash bill with some salts
And arriving at the first step
Meanwhile the main goods
Flaked Barley
Roasted barley
Small Mill
Milling Bill
Hopping their way to their doom
A pillow case full
A view of the brewery with the kettle replaced with the minimash tun
All temps up for strike temp
The main mash doing its thang
So after the minimash was complete it got added to the main mash and the kettle put back in it's rightful place
After mash completion the wort is recircd in preperation for sparging
Some floculation, ignore the hydrometer reading as the temp is very high
After sparging it got boilled for an hour and a half, hops added for an hour of boiling and the lot cooled to pitching temp and then pumped into the fermentor
Lots of aeration from a long drop
I had planned to use Wyeast Whitbread 1099, however the starter failled, strange as the temp was spot on and built up to 5 ltr over 4 days, this is the second time I've been let down by these yeasts. It just stuck half way through its course, a waste of 500g of dried malt extract
So US-05 to the rescue, don't tell it that it's now feb, I had no time to make a running starter so the 4 packs just got put straight in to the fv with the wort
Pitching temps correct, pitch at 23 and let the temp drop overnight to 18 and it's now bubbling away like a steam train
I set the temp to 18 after that photo rather than the 17 showing.
A bin of waste malt which gets dug in to one of the veg patches, the birds and worms love it
OG 1.052
A close up of the false bottom and a few grains to show scale
The Fermentor all tucked up for the week, after 3 days I'll raise the temp by 1 deg per day so it will finish out at 21 deg, I find this gives lovely clean beers
I use 3/4" fittings which makes it easy for cleaning down and droping a tank quickly
And last pic of the three monkeys posing and the kettle removed in the backround for cleaning
Hope you enjoyed all the pics of me brewporn
Bru
be interesting to hear how this turns out
