Est OG: 1.061
Est FG: 1.011
IBU: 23.6
Colour: 24 EBC
ABV: 6.5%
Yeast: WLP011 European Ale
Mash: 75 mins @ 64C
5kg Weyermann Munich type 1
1kg Dingemans Pilsner
200g Dingemans Aromatic
40g Weyermann Carafa I
Boil: 90 mins
30g Fuggles 3.2%AA @ 60 mins
30g Brewers Gold 3.76%AA @60 mins
20g Hallertau Hersbrucker 2%AA @ 20 mins
A pretty smooth brew day overall. I accidentally left the boiler on too long and overshot my mash temp meaning I had to muck around a bit to get it right but once it was there it held. I managed to find a grain bill that hit pH5.4 bang on without any acid additions which was good.
Another go at water treatment but pretty similar to my last brew. I added a little gypsum and quite a lot of calcium chloride to get around 100ppm calcium, 150ppm chloride and 50ppm sulfate. I'm aiming for malty but dry at the same time, which is typical for this style of beer.
After mashing I put 2L of the first runnings on a hob and boiled it down to about 500ml while I sparged and added that to the boil so the final colour was a nice deep orange. I managed to hit my target gravity pretty much bang on. I'd ran out of protofloc so I had nothing to fine with in the boil so I'm interested to see how that affects things. I'd used that every brew until now.
I cooled with an immersion chiller and pitched at around 17C.
It's my second attempt with this yeast. On my last brew the yeast got way too hot at the height of fermentation and I didn't manage to cool it down. It's got a bit of a strange smell which I think was a result and attenuated far further than I think it should have. Hopefully that'll age out but this time I've played it safe and gone back to my old fermenter and turned the heating off in the room I ferment in.
It's sitting around 18C which is perfect for this yeast. I've got it sat in a bigger container so if it goes like last time it'll be starting to pick up pace by tomorrow afternoon and I'll fill that with cold water and can also bung some ice packs in if that doesn't get it low enough. This yeast is a bit more fiddly than the very temperature tolerant strains I've used before but hopefully I'll be able to get round that.
Hopefully it won't be long before I can get a brew fridge sorted and not have to do all this messing around.
On to the pics!
Est FG: 1.011
IBU: 23.6
Colour: 24 EBC
ABV: 6.5%
Yeast: WLP011 European Ale
Mash: 75 mins @ 64C
5kg Weyermann Munich type 1
1kg Dingemans Pilsner
200g Dingemans Aromatic
40g Weyermann Carafa I
Boil: 90 mins
30g Fuggles 3.2%AA @ 60 mins
30g Brewers Gold 3.76%AA @60 mins
20g Hallertau Hersbrucker 2%AA @ 20 mins
A pretty smooth brew day overall. I accidentally left the boiler on too long and overshot my mash temp meaning I had to muck around a bit to get it right but once it was there it held. I managed to find a grain bill that hit pH5.4 bang on without any acid additions which was good.
Another go at water treatment but pretty similar to my last brew. I added a little gypsum and quite a lot of calcium chloride to get around 100ppm calcium, 150ppm chloride and 50ppm sulfate. I'm aiming for malty but dry at the same time, which is typical for this style of beer.
After mashing I put 2L of the first runnings on a hob and boiled it down to about 500ml while I sparged and added that to the boil so the final colour was a nice deep orange. I managed to hit my target gravity pretty much bang on. I'd ran out of protofloc so I had nothing to fine with in the boil so I'm interested to see how that affects things. I'd used that every brew until now.
I cooled with an immersion chiller and pitched at around 17C.
It's my second attempt with this yeast. On my last brew the yeast got way too hot at the height of fermentation and I didn't manage to cool it down. It's got a bit of a strange smell which I think was a result and attenuated far further than I think it should have. Hopefully that'll age out but this time I've played it safe and gone back to my old fermenter and turned the heating off in the room I ferment in.
It's sitting around 18C which is perfect for this yeast. I've got it sat in a bigger container so if it goes like last time it'll be starting to pick up pace by tomorrow afternoon and I'll fill that with cold water and can also bung some ice packs in if that doesn't get it low enough. This yeast is a bit more fiddly than the very temperature tolerant strains I've used before but hopefully I'll be able to get round that.
Hopefully it won't be long before I can get a brew fridge sorted and not have to do all this messing around.
On to the pics!
