broadfordbrewer
Landlord.
I'm brewing this tonight. It'll be served on the bar at the Northern Craft Brewer event at Saltaire Brewery 31st March. I'm bricking it! but here goes nothing.
Malts:
Maris Otter Pale Malt (4.6kg) â 90.4%
Munich (200g) â 3.9%
Wheat Malt (200g) â 3.9%
Crystal Malt 60 (90g) â 1.8%
Hops (all leaf):
Pilgrim 28g â 11.2% @60mins
Cascade 40g â 7.6% @30mins
Cascade 40g â 7.6% @5mins
Columbus 10g â 16.5% @5mins
Columbus 40g â 16.5% (flame out / steep 20 mins)
Columbus 50g â 16.5% Dry Hop 5 Days
Final Volume: 23 Litres
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: 5.5% ABV
Bitterness: 64.9 IBU (average)
Colour: 7.0 SRM / 13.7 EBC
Yeast: Safale US-05
Mash: 60mins @ 66c
Boil: 60mins
Here's the pumpclip design (will change the abv):
A fairly straightforward brewday (night). HLT on for 17.30 and all wrapped up by midnight, which is early by my usual standards. This was the first brew using my new thermometer, and got a little carried away taking pictures of temperatures
Grist temp (16C), my Brewing Assistant assured me he could gauge the temperature with his hand, but I took a quick reading just to make sure
Mashed in with 12.7L liquor with strike temp of 75C to achieve 67C mash. I know that I lose 1C over 60-90mins so compensate for that. 66C at the end of the mash.
Running the wort off from the mash tun. Sparged with a further 20.6L of liquor heated to 86C to achieve sparge strike temp of 78C. I collected 26L of wort (targeted 28L). I didn't try to adjust the volume at this stage.
Transferred to the copper and boiled for 60 minutes with the hop additions as above.
Running to the FV after the boil. Collected 23L, 1.054, 22C. My final volume should have been 24L at 1.056.
Cooled and pitched US-05 yeast at a slightly low temp of 18C (03/03/12). Fermentation was slow to get going due to a few silly things. I didn't let the yeast get to room temp from the fridge, pitched at 18C instead of recommended 20C, forgot to aerate before pitching. :?
Anyway, US-05 is a brilliant yeast for numpties like me and it was going well after 14 hours. Smells great too!!!! :party: I will be dry hopping in the cask too.
Malts:
Maris Otter Pale Malt (4.6kg) â 90.4%
Munich (200g) â 3.9%
Wheat Malt (200g) â 3.9%
Crystal Malt 60 (90g) â 1.8%
Hops (all leaf):
Pilgrim 28g â 11.2% @60mins
Cascade 40g â 7.6% @30mins
Cascade 40g â 7.6% @5mins
Columbus 10g â 16.5% @5mins
Columbus 40g â 16.5% (flame out / steep 20 mins)
Columbus 50g â 16.5% Dry Hop 5 Days
Final Volume: 23 Litres
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: 5.5% ABV
Bitterness: 64.9 IBU (average)
Colour: 7.0 SRM / 13.7 EBC
Yeast: Safale US-05
Mash: 60mins @ 66c
Boil: 60mins
Here's the pumpclip design (will change the abv):
A fairly straightforward brewday (night). HLT on for 17.30 and all wrapped up by midnight, which is early by my usual standards. This was the first brew using my new thermometer, and got a little carried away taking pictures of temperatures
Grist temp (16C), my Brewing Assistant assured me he could gauge the temperature with his hand, but I took a quick reading just to make sure
Mashed in with 12.7L liquor with strike temp of 75C to achieve 67C mash. I know that I lose 1C over 60-90mins so compensate for that. 66C at the end of the mash.
Running the wort off from the mash tun. Sparged with a further 20.6L of liquor heated to 86C to achieve sparge strike temp of 78C. I collected 26L of wort (targeted 28L). I didn't try to adjust the volume at this stage.
Transferred to the copper and boiled for 60 minutes with the hop additions as above.
Running to the FV after the boil. Collected 23L, 1.054, 22C. My final volume should have been 24L at 1.056.
Cooled and pitched US-05 yeast at a slightly low temp of 18C (03/03/12). Fermentation was slow to get going due to a few silly things. I didn't let the yeast get to room temp from the fridge, pitched at 18C instead of recommended 20C, forgot to aerate before pitching. :?
Anyway, US-05 is a brilliant yeast for numpties like me and it was going well after 14 hours. Smells great too!!!! :party: I will be dry hopping in the cask too.
