Bridestone Rumbling Cloud 07/05/2011

[unclepumble]

Got an inkling to brew today so knocked this recipe up this morning

Bridestone Rumbling Cloud

BJCP Style and Style Guidelines
-------------------------------

08-B English Pale Ale, Special/Best/Premium Bitter

Min OG: 1.040 Max OG: 1.048
Min IBU: 25 Max IBU: 40
Min Clr: 5 Max Clr: 16 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 4.65
Anticipated OG: 1.048 Plato: 11.90
Anticipated SRM: 4.8
Anticipated IBU: 29.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 27.06 L
Pre-Boil Gravity: 1.041 SG 10.18 Plato


% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
90.3 4.20 kg. Pale Malt(2-row) Great Britain 1.038 3
9.7 0.45 kg. Munich Malt Great Britain 1.037 6

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
55.00 g. Styrian Goldings Whole 4.50 28.8 45 min.
10.00 g. Styrian Goldings Whole 3.10 0.8 10 min.


Yeast
-----
SO4


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 4.65
Water Qts: 10.26 - Before Additional Infusions
Water L: 9.71 - Before Additional Infusions

L Water Per kg Grain: 2.09 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 72 Time: 45






Sparging at the mo

UP

 

[Good Ed]

Good luck with the brew UP.

Perhaps you could please explain the reason for boiling for 60min even though the hops don't go in until 45min. I have done a brew like this myself but don't understand why you would not boil for 45mins only, or is 60mins the minimum for boiling, thanks.

 

[unclepumble]

You need to boil for at least 60mins so the proteins will coagulate, I help them by adding irish moss 15mins from the end.

If you don't boil long enough you get hazes and murky beers

UP

 

[Good Ed]

Thanks for that UP :

 

[snail59]

Good Luck with the brew UP :thumb:

You need to boil for at least 60mins so the proteins will coagulate, I help them by adding irish moss 15mins from the end.

If you don't boil long enough you get hazes and murky beers

UP

May be I need to boil for 2/3 hours then :lol: :lol:

 

[Franklin]

Lots of styriany goodness, love the name :)

 

[unclepumble]

Had a bot of a hiccup with this one, let it steep on some bits of styrians I had left over and it threw a right haze, :wha: :wha: it was gin clear before the steep.

So brought it back up to boil and added a bit more protofloc, (i used Irish moss on this brew, as I had a bag left I also had doubled the size of my chiller, First run for the extension)

Could have been the hops i spose. anyhow the chiller worked well, & after another 20mins boil and a good rest the wort came out nice pale & gin clear.

Missed the gravity due to the extra boiling 1050OG so liquored back to 1048.

Pitched Gervin english ale yeast re-hydrated.

Wort was lovely I do like styrians in an ale.

No real pictures but I do have a shot of the finished wort in the sample jar I may put up tommorrow.

UP

 

[Franklin]

I wouldn't have worried much about haziness or murkiness in the copper, even the most cloudy wort I've had has cleared after fermentation (though I suppose if you use different copper finings to normal things could have been a bit a skew).

 

[mr_spin]

Missed the gravity due to the extra boiling 1050OG so liquored back to 1048.

UP

been thinking about liquoring back post-boil. Do you use previously cooled/boiled water or water straight out of the tap?