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28th December 2022

Intrigued to try to make a MM Ghost Ship clone but with a difference by using the ingredients I had (should be close enough 🤔) and not using quite as many hops as suggested, I set about this on 28th December. Malts should be close 🤞, yeast is similar but CML brand, and I can’t believe GS has 330 odd grams of hops in a 23 litre batch so I improvised as below:

HOME BREW RECIPE:
Title: Spooky Pale Ale V3

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 29.27 liters
Boil Gravity: 1.040
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.047
Final Gravity: 1.011
ABV (standard): 4.67%
IBU (tinseth): 38.69
SRM (morey): 10.1
Mash pH: 5.55

FERMENTABLES:
4.2 kg - Extra Pale Ale Malt (85.7%)
350 g - Cara Malt (7.1%)
350 g - Crystal Rye (7.1%)

HOPS:
15 g - Magnum, Type: Pellet, AA: 9.9, Use: Boil for 60 min, IBU: 17.96
40 g - Citra (13 AA), Type: Leaf/Whole, AA: 13, Use: Boil for 10 min, IBU: 20.73
50 g - Citra (13 AA), Type: Leaf/Whole, AA: 13, Use: Hop Stand for 20 min
50 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Hop Stand for 20 min
50 g - Citra, Type: Leaf/Whole, AA: 13, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: 60 min, Amount: 20.42 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.41 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: Water Agt, Use: Mash
3.5 ml - Lactic acid, Type: Water Agt, Use: Mash
0.25 g - Campden Tablets, Type: Water Agt, Use: Sparge
3.3 g - Gypsum, Time: Water Agt, Use: Sparge
4 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.5 g - Protafloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Crossmyloof Brew - Four x 1
Starter: No
Form: Dry
Attenuation (avg): 73.5%
Flocculation: Medium
Optimum Temp: 15 - 22 C
Fermentation Temp: 19 C

YEAST:
Crossmyloof Brew - Lille Saison x 1
Starter: No
Form: Dry
Attenuation (avg): 85%
Flocculation: Medium
Optimum Temp: 17 - 28 C
Fermentation Temp: 19C

TARGET WATER PROFILE:
Profile Name: Ghost Ship
Ca2: 159
Mg2: 10
Na: 52
Cl: 86
SO4: 234.5
HCO3: 139.5

NOTES:
Fermentation temperature/steps: Pitch 1 x CML four at 19c, Day 4 add the dry hops and the Lille Saison yeast. Aiming to achieve to achieve 1.010 by day 7, once FG cold crash to 1 degree for three days.

D78A93AE-E9E2-4AA4-986D-EA42E73E7EE9.jpeg

B73ECB9F-6C54-45D6-9D84-ABE1F70FFA6F.jpeg
 
Interesting to see what the addition of Belgian yeast gives later in the fermentation..I read on their website that they suggest pitching the yeast at 1.020, I would have thought that far down the line it wouldnt have any impact to the flavour. Four/S04 for me usually hits 75% attenuation which would be in the right ball park for the final gravity anyway of the recipe. Interesting to hear what you feel the Belgian yeast has added.
 
I didn’t check the gravity before adding the Lille Saison yeast. There were clear signs of previous activity (foam up the sides of the FV) but it appeared all but finished so I would have expected it to have been close to 1.011. Tapping the CML Lille Saison into Brewers Friend it predicts a FG of 1.006 so I would imagine that will get to work on any fermentables the CML four has left behind perhaps 🤷🏼‍♂️
 
Last edited:
Well I didn’t get to try the Spooky Pale Ale this weekend. I am going finish the last of my Marzen first.

I did manage to get another brew on though. A Jarrylo Blonde ale using, yes, you guessed it, Jarrylo hops that I picked up to try just because they were on special offer. 💷

HOME BREW RECIPE:

Title: Jarrylo Blonde Ale

Brew Method: All Grain
Style Name: Blonde Ale
Boil Time: 45 min
Batch Size: 23 litres (fermentor volume)
Boil Size: 27.25 litres
Boil Gravity: 1.036
Efficiency: 66% (brew house)

STATS:
Original Gravity: 1.041
Final Gravity: 1.009
ABV (standard): 4.2%
IBU (tinseth): 29.23
SRM (morey): 5.28
Mash pH: 5.6

FERMENTABLES:
3.7 kg - Extra Pale Ale Malt (81.3%)
350 g - Cara Malt (7.7%)
500 g - Munich - Light 10L (11%)

HOPS:
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 30 min, IBU: 12.15
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 10 min, IBU: 5.73
10 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Boil for 10 min, IBU: 5.29
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 5 min, IBU: 3.15
10 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Boil for 5 min, IBU: 2.91
15 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Dry Hop (High Krausen) for 10 min
15 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Dry Hop (High Krausen) for 10 min
30 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Dry Hop for 3 days
30 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Strike, Temp: 67 C, Time: 60 min, Amount: 19.44 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.36 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.25 g - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3.3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
0.5 g - Protafloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Crossmyloof Brew - Five
Starter: No
Form: Dry
Attenuation (avg): 78%
Flocculation: High
Optimum Temp: 17.22 - 27.78 C
Fermentation Temp: 20 C

TARGET WATER PROFILE:
Profile Name: Blonde
Ca2: 159.6
Mg2: 10
Na: 52
Cl: 86
SO4: 236.1
HCO3: 121.3
 
So, when it came to the first dry hopping of my Jarrylo Blonde I had a change of plan. I decided I’d change the Citra for something else for two reasons.
1. they are leaf hops and I just don’t find dry hopping with them very efficient. When I kegged my spooky pale ale, despite having been in the fermenter in a nylon bags weight down with spoons for days, they didn’t seem that wet. I also think there’s a bigger risk of introducing Oxygen to the beer with leaf hops.
2. I just had a thought that Citra might be a bit too much for a blonde ale.
With these wild theories in mind I swapped out the Citra with Olicana pellets which I had in the freezer.
I don’t know if this combination will work but thought perhaps the Mango, Grapefruit and Passionfruit characteristics supposed to come from Olicana might go quite well with the lemon, lime and Orange that Jarrylo is supposed to give 🤷🏼‍♂️

REVISED RECIPE
Title: Jarrylo Blonde Ale

Brew Method: All Grain
Style Name: Blonde Ale
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.25 liters
Boil Gravity: 1.036
Efficiency: 66% (brew house)

STATS:
Original Gravity: 1.041
Final Gravity: 1.009
ABV (standard): 4.2%
IBU (tinseth): 29.23
SRM (morey): 5.28
Mash pH: 5.6

FERMENTABLES:
3.7 kg - Extra Pale Ale Malt (81.3%)
350 g - Cara Malt (7.7%)
500 g - Munich - Light 10L (11%)

HOPS:
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 30 min, IBU: 12.15
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 10 min, IBU: 5.73
10 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Boil for 10 min, IBU: 5.29
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 5 min, IBU: 3.15
10 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Boil for 5 min, IBU: 2.91
15 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Dry Hop (High Krausen) for 10 min
15 g - Olicana, Type: Pellet, AA: 8, Use: Dry Hop (High Krausen) for 10 min
30 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Dry Hop for 3 days
30 g - Olicana, Type: Pellet, AA: 8, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Strike, Temp: 67 C, Time: 60 min, Amount: 19.44 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.36 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.25 g - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3.3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
0.5 g - Protafloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Crossmyloof Brew - Five
Starter: No
Form: Dry
Attenuation (avg): 78%
Flocculation: High
Optimum Temp: 17.22 - 27.78 C
Fermentation Temp: 20 C

TARGET WATER PROFILE:
Profile Name: Blonde
Ca2: 159.6
Mg2: 10
Na: 52
Cl: 86
SO4: 236.1
HCO3: 121.3
 
Last edited:
Your BHE
So, when it came to the first dry hopping of my Jarrylo Blonde I had a change of plan. I decided I’d change the Citra for something else for two reasons.
1. they are leaf hops and I just don’t find dry hopping with them very efficient. When I kegged my spooky pale ale, despite having been in the fermenter in a nylon bags weight down with spoons for days, they didn’t seem that wet. I also think there’s a bigger risk of introducing Oxygen to the beer with leaf hops.
2. I just had a thought that Citra might be a bit too much for a blonde ale.
With these wild theories in mind I swapped out the Citra with Olicana pellets which I had in the freezer.
I don’t know if this combination will work but thought perhaps the Mango, Grapefruit and Passionfruit characteristics supposed to come from Olicana might go quite well with the lemon, lime and Orange that Jarrylo is supposed to give 🤷🏼‍♂️

REVISED RECIPE
Title: Jarrylo Blonde Ale

Brew Method: All Grain
Style Name: Blonde Ale
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.25 liters
Boil Gravity: 1.036
Efficiency: 66% (brew house)

STATS:
Original Gravity: 1.041
Final Gravity: 1.009
ABV (standard): 4.2%
IBU (tinseth): 29.23
SRM (morey): 5.28
Mash pH: 5.6

FERMENTABLES:
3.7 kg - Extra Pale Ale Malt (81.3%)
350 g - Cara Malt (7.7%)
500 g - Munich - Light 10L (11%)

HOPS:
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 30 min, IBU: 12.15
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 10 min, IBU: 5.73
10 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Boil for 10 min, IBU: 5.29
10 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Boil for 5 min, IBU: 3.15
10 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Boil for 5 min, IBU: 2.91
15 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Dry Hop (High Krausen) for 10 min
15 g - Olicana, Type: Pellet, AA: 8, Use: Dry Hop (High Krausen) for 10 min
30 g - Jarrylo, Type: Pellet, AA: 12.6, Use: Dry Hop for 3 days
30 g - Olicana, Type: Pellet, AA: 8, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Strike, Temp: 67 C, Time: 60 min, Amount: 19.44 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.36 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.25 g - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3.3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
0.5 g - Protafloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Crossmyloof Brew - Five
Starter: No
Form: Dry
Attenuation (avg): 78%
Flocculation: High
Optimum Temp: 17.22 - 27.78 C
Fermentation Temp: 20 C

TARGET WATER PROFILE:
Profile Name: Blonde
Ca2: 159.6
Mg2: 10
Na: 52
Cl: 86
SO4: 236.1
HCO3: 121.3
Your BHE seems low at 66%, but your mash and sparge schedule look fine, any idea why it’s low.
 
Your BHE

Your BHE seems low at 66%, but your mash and sparge schedule look fine, any idea why it’s low.
Well spotted.
I did actually end up with 23.5l in the fermenter so it may have been a bit higher but it was still very low. I have no idea why, but for the mash on this brew, the circulation was very high. I actually had the pump on full blast throughout and it never once hit the top of the overflow on my Brewzilla. I usually have to adjust it to almost a trickle at times, but not this time. Very odd.
 
Brew day today. A Kazbek Lager. Well, pseudo really as I’m using CML Cali Common yeast. My BHE continues to play games with me. I aimed at the 65% I hit last time but ended up with a OG of 1.050 as opposed to my expected 1.043 so it seems BHE here was 78%. It was a new sack of malt opened today which is the only possible explaination. I suppose I’ll have a better idea after the next brew 🤔.

HOME BREW RECIPE:

Title: Kazbek Lager V3



Brew Method: All Grain

Style Name: International Pale Lager

Boil Time: 60 min

Batch Size: 23 liters (fermentor volume)

Boil Size: 27.89 liters

Boil Gravity: 1.036

Efficiency: 78% (brew house)



STATS:

Original Gravity: 1.050

Final Gravity: 1.008

ABV (standard): 5.42%

IBU (tinseth): 22.32

SRM (morey): 3.12

Mash pH: 5.56



FERMENTABLES:

3.5 kg - Extra Pale Ale Malt (79.5%)

0.5 kg - Cane Sugar - (late boil kettle addition) (11.4%)

0.3 kg - Carapils (6.8%)

0.1 kg - Miserable Fish (Melanoidin Malt) (2.3%)



HOPS:

10 g - Herkules, Type: Leaf/Whole, AA: 13.6, Use: Boil for 60 min, IBU: 15.5

30 g - Kazbek, Type: Leaf/Whole, AA: 5.5, Use: Boil for 10 min, IBU: 6.82



MASH GUIDELINES:

1) Strike, Temp: 66 C, Time: 60 min, Amount: 17.9 L

2) Sparge, Temp: 76 C, Time: 15 min, Amount: 13.99 L

Starting Mash Thickness: 2.8 L/kg



OTHER INGREDIENTS:

0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash

4 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash

0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge

2 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge

0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil



YEAST:

Crossmyloof Brew - Californian

Starter: No

Form: Dry

Attenuation (avg): 79%

Flocculation: Medium

Optimum Temp: 15 - 22 C

Fermentation Temperature: 17.5 C



TARGET WATER PROFILE:

Profile Name: Pilsen (Light Lager)

Ca2: 30

Mg2: 2

Na: 13

Cl: 20

SO4: 28

HCO3: 0.3



E59D2F4E-F9E3-4C52-9F87-14C1DE4AA9F6.jpeg

70184308-D4D3-4784-B319-D4973DA7B093.jpeg
 
Last edited:
3rd February 2023

Brew day on this day was a Benfleet Haze. The same beer that I’m pleased to say came first in THBF January competition. I am so pleased with it that this is the first time ever that I have made the same beer twice using exactly the same recipe as before:


HOME BREW RECIPE:
Title: Benfleet Haze

Brew Method: All Grain
Style Name: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.15 liters
Boil Gravity: 1.045
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.051
Final Gravity: 1.011
ABV (standard): 5.28%
IBU (tinseth): 14.62
SRM (morey): 3.33
Mash pH: 5.6

FERMENTABLES:
4 kg - Extra Pale Ale Malt (80%)
0.5 kg - Torrified Wheat (10%)
0.5 kg - Flaked Oats (10%)

HOPS:
30 g - Citra, Type: Leaf/Whole, AA: 12.8, Use: Boil for 10 min, IBU: 14.62
25 g - Citra, Type: Pellet, AA: 12, Use: Dry Hop (High Krausen) for 9 min
25 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop (High Krausen) for 9 days
25 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop (High Krausen) for 9 days
25 g - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop (High Krausen) for 9 days
25 g - Cashmere, Type: Pellet, AA: 8.5, Use: Dry Hop (High Krausen) for 9 days

MASH GUIDELINES:
1) Strike, Temp: 68 C, Time: 75 min, Amount: 20.7 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 10.95 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
4 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
2 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
8 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
6 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Sparge
0.5 tsp - Irish Moss, Time: 10 min, Type: Fining, Use: Mash

YEAST:
Crossmyloof - Clipper
Starter: No
Form: Dry
Attenuation (custom): 80%
Flocculation: Low
Fermentation Temp: 19 C
Pitch Rate: 0.35 (M cells / ml / deg P)


TARGET WATER PROFILE:
Profile Name: NEIPA
Ca2: 227.6
Mg2: 10
Na: 52
Cl: 299.3
SO4: 110
HCO3: 117.9
 
11th February 2023

Simcoe Pale Ale

HOME BREW RECIPE:
Title: Simcoe Pale Ale

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.4 liters
Boil Gravity: 1.038
Efficiency: 63% (brew house)

STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.56%
IBU (tinseth): 40.23
SRM (morey): 5.15
Mash pH: 5.57

FERMENTABLES:
4.2 kg - Extra Pale Ale Malt (82.4%)
350 g - Cara Malt (6.9%)
350 g - Munich - Light 10L (6.9%)
200 g - Cane Sugar (3.9%)

HOPS:
15 g - Simcoe, Type: Pellet, AA: 13.3, Use: Boil for 60 min, IBU: 24.46
15 g - Simcoe, Type: Pellet, AA: 13.3, Use: Boil for 10 min, IBU: 8.87
50 g - Simcoe, Type: Pellet, AA: 13.3, Use: Boil for 2 min, IBU: 6.89
80 g - Simcoe, Type: Pellet, AA: 13.3, Use: Dry Hop for 3 days

MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 20.42 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.88 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 g - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.25 g - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3.3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
5.1 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Pia
Starter: No
Form: Dry
Attenuation (avg): 74%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C
Fermentation Temp: 19 C

TARGET WATER PROFILE:
Profile Name: Hoppy Pale
Ca2: 159
Mg2: 10
Na: 52
Cl: 86
SO4: 234.5
HCO3: 139.5
 
18th February 2023

Brew day today was a German Lager. Used up the last of my Hallertau Blanc pellets.


HOME BREW RECIPE:
Title: Hercules Blanc V3

Brew Method: All Grain
Style Name: Standard American Lager
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 28.1 liters
Boil Gravity: 1.035
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.043
Final Gravity: 1.006
ABV (standard): 4.82%
IBU (tinseth): 18.76
SRM (morey): 2.43
Mash pH: 5.59

FERMENTABLES:
3 kg - Extra Pale Ale Malt (81.1%)
0.2 kg - Carapils (5.4%)
0.5 kg - Cane Sugar (13.5%)

HOPS:
10 g - Herkules, Type: Leaf/Whole, AA: 13.6, Use: Boil for 60 min, IBU: 16.27
10 g - Hallertau Blanc, Type: Pellet, AA: 9.5, Use: Boil for 5 min, IBU: 2.49
30 g - Hallertau Blanc, Type: Pellet, AA: 9.5, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: 60 min, Amount: 15.94 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 15.2 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
3 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
2 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
1 tsp - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Mash

YEAST:
Crossmyloof Brew - Hell
Starter: No
Form: Dry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 12.22 - 21.11 C
Fermentation Temp: 13 C for 10 days, 18 C for 2 days, 1 C for 3 days

TARGET WATER PROFILE:
Profile Name: Pilsner
Ca2: 30
Mg2: 2
Na: 13
Cl: 20
SO4: 28
HCO3: 40
 
25th February 2023

Todays brew day was to make a Summit Pale Ale. Im now left with just 20g of the ones kindly donated a while ago by @DocAnna . Thanks Anna.
A bit of a lazy one as it was dumped straight onto half of the Pia slurry after I kegged Simcoe pale ale today:

Summit Pale Ale

HOME BREW RECIPE:
Title: At the Summit

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.24 liters
Boil Gravity: 1.043
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.051
Final Gravity: 1.012
ABV (standard): 5.04%
IBU (tinseth): 34.5
SRM (morey): 7.51
Mash pH: 5.53

FERMENTABLES:
3.5 kg - Extra Pale Ale Malt (66%)
1.5 kg - Munich Malt (28.3%)
200 g - Caramalt (3.8%)
100 g - Crystal Malt 150 (1.9%)

HOPS:
16 g - Summit, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 25.6
8 g - Summit, Type: Leaf/Whole, AA: 15, Use: Boil for 15 min, IBU: 6.35
8 g - Summit, Type: Leaf/Whole, AA: 15, Use: Boil for 5 min, IBU: 2.55
16 g - Summit, Type: Leaf/Whole, AA: 15, Use: Hop Stand for 15 min
30 g - Summit, Type: Leaf/Whole, AA: 15, Use: Dry Hop for 7 days
30 g - Centennial, Type: Leaf/Whole, AA: 10, Use: Dry Hop for 7 days

MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 21.54 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
6 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
3 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Pia
Starter: No
Form: Slurry
Attenuation (avg): 74%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C
Fermentation Temp: 20 C

TARGET WATER PROFILE:
Profile Name: My Tap Water
Ca2: 107
Mg2: 10
Na: 52
Cl: 86
SO4: 110
HCO3: 198
 
Last edited:
11th March 2023

I had a mammoth brew day this weekend which stated at 8.00am with the outside temperature at minus 1 degree and finally finished nine hours later at 5.00pm having kegged two beers and made another two.

The first was a NZ Pilsner. This was dumped onto the about half of the CML Hell slurry after I’d kegged my HB Lager:


HOME BREW RECIPE:
Title: Māori Pilsner

Brew Method: All Grain
Style Name: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.35 liters
Boil Gravity: 1.037
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.043
Final Gravity: 1.009
ABV (standard): 4.5%
IBU (tinseth): 25.09
SRM (morey): 3.64
Mash pH: 5.54

FERMENTABLES:
4 kg - Extra Pale Ale Malt (88.9%)
0.1 kg - Carapils (2.2%)
0.3 kg - Munich - Light 10L (6.7%)
0.1 kg - Torrified Wheat (2.2%)

HOPS:
10 g - Herkules, Type: Leaf/Whole, AA: 13.6, Use: Boil for 60 min, IBU: 15.39
25 g - CML Māori Mingle, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 9.7
35 g - CML Māori Mingle, Type: Pellet, AA: 8.6, Use: Hop Stand for 20 min
50 g - CML Māori Mingle, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: 60 min, Amount: 19.3 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 13.55 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
1 tsp - Yeast Nutrient, Time: 10 min, Type: Other, Use: Boil
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Mash

YEAST:
Crossmyloof Brew - Hell
Starter: No
Form: Slurry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 12.22 - 21.11 C
Fermentation Temp: 12.5 C for 10 days, 18 C for 2 days, 1 C for 3 days

TARGET WATER PROFILE:
Profile Name: Pilsner
Ca2: 30
Mg2: 2
Na: 13
Cl: 20
SO4: 28
HCO3: 40

Once this was done I then made a Benfleet Best Bitter. This went into the FV that I’d freed up when I kegged my Summit pale ale:


HOME BREW RECIPE:
Title: Benfleet Best

Brew Method: All Grain
Style Name: Best Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.4 liters
Boil Gravity: 1.037
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.010
ABV (standard): 4.34%
IBU (tinseth): 31.43
SRM (morey): 10.25
Mash pH: 5.53

FERMENTABLES:
3 kg - Extra Pale Ale Malt (60.6%)
0.45 kg - Crystal Malt 150 (9.1%)
1.5 kg - Munich Malt (30.3%)

HOPS:
30 g - Bobek, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 13.04
30 g - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 15.24
20 g - Bobek, Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 3.15

MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 20.56 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 13.29 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
4 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
2 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
1 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Sparge
2 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
0.5 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Crossmyloof Brew - Four
Starter: No
Form: Dry
Attenuation (avg): 73.5%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C
Fermentation Temp: 19 C

TARGET WATER PROFILE:
Profile Name: Bitter
Ca2: 150
Mg2: 10
Na: 52
Cl: 130
SO4: 250
HCO3: 35


I was bloody shattered at the end of the day. I couldn’t believed I’d done 13,000 steps and hadn’t gone further than my back garden.
 
Yesterday I kegged my NZ Pilsner. Ended at 1.006 so come in at 4.7%. Smells good. Can’t wait to get this one on and try it.
I also got another brew on. A Cascade Pale Ale. Hoping it will resemble a SN Pale Ale a bit. I did forget check the OG 🙄.


HOME BREW RECIPE:
Title: #9 Cascade Pale Ale

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.040
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.047
Final Gravity: 1.009
ABV (standard): 4.95%
IBU (tinseth): 31.36
SRM (morey): 8.03
Mash pH: 5.59

FERMENTABLES:
4.6 kg - Finest Maris Otter (93.5%)
320 g - Crystal Malt 150 (6.5%)

HOPS:
10 g - Cascade, Type: Leaf/Whole, AA: 8.5, Use: Boil for 60 min, IBU: 9.3
20 g - Cascade, Type: Leaf/Whole, AA: 8.5, Use: Boil for 30 min, IBU: 14.3
70 g - Cascade, Type: Leaf/Whole, AA: 8.5, Use: Hop Stand for 15 min, IBU: 7.76

OTHER INGREDIENTS:
0.5 each - Campden Tablets, Type: Water Agt, Use: Mash
4 g - Gypsum, Type: Water Agt, Use: Mash
3.5 ml - Lactic acid, Type: Water Agt, Use: Mash
0.5 each - Campden Tablets, Type: Water Agt, Use: Sparge
3.3 g - Gypsum, Type: Water Agt, Use: Sparge
4 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.5 each - Protofloc, Time: 10 min, Type: Water Agt, Use: Boil

YEAST:
Crossmyloof Brew - Five
Starter: No
Form: Dry
Attenuation (avg): 78%
Flocculation: High
Optimum Temp: 17.22 - 27.78 C
Fermentation Temp: 19.5 C


TARGET WATER PROFILE:
Profile Name: Pale Ale
Ca2: 158.4
Mg2: 10
Na: 52
Cl: 86
SO4: 233.3
HCO3: 112.1

MASH GUIDELINES:
1) Strike, Start Temp: 68 C, Target Temp: 66 C, Time: 60 min, Amount: 20.48 L
2) Sparge, Start Temp: 76 C, Target Temp: 76 C, Time: 15 min, Amount: 12.97 L
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C

WATER REQUIREMENTS:
Strike water volume at mash thickness of 2.8 L/kg
(includes 6.7 L addition), 20.5L
Mash volume with grains, 23.7L
Grain absorption losses, -4.9L
Remaining sparge water volume, 12.9L
Pre boil volume, 28.5L
Boil off losses, -4L
Hops absorption losses (first wort, boil, aroma), -0.2L
Post boil Volume, 24.4L
Kettle losses, -1L
Hops absorption losses (whirlpool, hop stand), -0.4L
Going into fermentor, 23L

Total Water Needed: 33.4L
 
Ooh, I had to scroll a long way down to find my brew day thread. It’s been a long time since I got a brew on. Just haven’t had the time really. Anyway, I was excited to get one going yesterday and all went well numbers wise, only minor issue was a small boil over after taking my eye off it at the wrong time which added to the clean up 🙄.

So, the brew of the day was a Fuggle Lager. I had seen a few posts on here suggesting it would, or has, worked and I’ve got loads of home grown Fuggles. I’ve made quite a few lagers in the past using so many different hops (Strisslespalt, Saaz, Kazbek, a few of the different Hallertau’s etc) and yet, to my pallet anyway, they haven’t seemed to taste too different so I thought I’d give my Fuggles a go.

HOME BREW RECIPE:
Title: Fuggle Lager

Brew Method: All Grain
Style Name: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.42 liters
Boil Gravity: 1.037
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.009
ABV (standard): 4.63%
IBU (tinseth): 24.98
SRM (morey): 3.36
Mash pH: 5.59

FERMENTABLES:
4 kg - Crisp Lager Malt (93%)
100 g - Torrified Wheat (2.3%)
200 g - Munich - Light 10L (4.7%)

HOPS:
30 g - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 15.18
20 g - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 20 min, IBU: 6.13
20 g - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 10 min, IBU: 3.67
15 g - Fuggles, Type: Leaf/Whole, AA: 4.5, Use: Boil for 0 min

OTHER INGREDIENTS:
4 ml - Lactic acid, Type: Water Agt, Use: Mash
2 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
1 tsp - Yeast nutrient, Time: 10 min

YEAST:
Crossmyloof Brew - Hell x2
Starter: No
Form: Dry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 12.22 - 21.11 C
Fermentation Temp: 12.5 C for 10 days, 18 C for three days, 1 C for 3 days


TARGET WATER PROFILE:
Profile Name: Lager
Ca2: 30
Mg2: 2
Na: 13
Cl: 20
SO4: 28
HCO3: 40

MASH GUIDELINES:
1) Strike, Start Temp: 68 C, Target Temp: 66 C, Time: 60 min, Amount: 18.74 L
2) Sparge, Start Temp: 76 C, Target Temp: 76 C, Time: 15 min, Amount: 13.98 L
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C

WATER REQUIREMENTS:
Strike water volume at mash thickness of 2.8 L/kg
(includes 6.7 L addition), 18.7L
Mash volume with grains, 21.6L
Grain absorption losses, -4.3L
Remaining sparge water volume, 14L
Pre boil volume, 28.4L
Boil off losses, -4L
Hops absorption losses (first wort, boil, aroma), -0.4L
Post boil Volume, 24L
Kettle losses, -1L
Going into fermentor, 23L

Total Water Needed: 32.7L
 
Sure is a hot one at the Benfleet Brewery today.

I’m making an other Benfleet haze but this time with a different yeast. Not because I don’t like the previous versions using CML Clipper but the weather makes cooling an issue so I’m going to dump the wort onto some CML Kveik Honindal slurry and ferment at 35 degrees.🤞

IMG_6294.jpeg
 

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