Cushyno Brewdays etc..

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cushyno

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A few things to do in the coming week, so despite having had my parents around for a garden BBQ this afternoon and full of food and a few drinks, I have decided to bottle the Munich Helles. I think it's had long enough cold crashing, about a week now.

Got the bottles washed, sanitised and primed. Feel rather "can't be arsed" tonight. Ah well, started so I must finish.
 

cushyno

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45 bottles of Helles done and dusted. Forgot to take a snap of the resulting beer.
Finished higher than expected at 1.013, but it tastes crisp and dry enough.
A few weeks carbonating and conditioning to follow. Early signs are ok, it's gonna be a crisp lager with no hint of Diacetyl, and a delicate hop presence with little bitterness.
 

Hopsteep

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AG29 Fuller's London Porter

Having a range of lighter ales and lagers in the store cupboard I'm thinking ahead for the end of summer. I came across this recipe recently when reading up on brown malt. BYO did an article on brown malt, and the recipe was there and looked good. So plugging the numbers into Brewer's Friend app, I found that the grain quantities listed for a 19L batch exactly matched what I would need for a 23L batch at my predicted BH efficiency, only the hops needed adjustment to get the right IBU's.

Other tweeks: Crystal to match what I had in stock (might be on the dark side), a dash of Special B as a user-upper, plus First Gold hops for some of the bittering to keep the Fuggles to a nice 50g total.

Brew day was yesterday and went nice an smoothly out of the way in my garage, while keeping on top of other family things.

Recirculating the wort at approximately 1600W power from the element while bringing up to boil takes a while, but certainly avoids scorching. I have had no problems with this method for the last couple of brews, so threw caution to the winds and did no vorlauf or lautering except for lifting the mash bag out of my cooler and giving it a healthy squeeze. All liquid was then jugged straight into the boiler.

Batch Size: 23L
Efficiency: 75%
Original Gravity: 1.049
Target Gravity: 1.011
Ingredients
Grain
3.400kg Bestmalz Pale malt
0.680kg Crisp Brown Malt
0.320kg Crisp Chocolate malt
0.250kg Crystal 40L
0.200kg Crystal 122L
0.100kg Belgian Special B

Hops
16g First Gold (7.5% aa) @60 mins
29g Fuggles (4% aa) @ 60 mins
21g Fuggles (4% aa) @ 15 mins


Yeast
St Austell, healthy starter grown from a bottle of AG25 Tribute Tribute (originally from Proper Job), ~78%AA

Water adjustments to approximate Fullers London Porter water
Ferment at 20°C

OG came out 1 point high, but bang on target after pitching about 1L of starter. Crashing the starter wasn't finished by pitching time, so decanted off as much as I dared of the clearest liquid from the top.

I have high hopes for this dark beauty.
That looks a really nice recipe
 

cushyno

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Packaged the AG29 Porter. I think I'll rename it 'Dirty Job'.

A good 24L packaged. 9x 500ml bottles with the rest in a PB. Carbonated with 85g of light brown sugar.

Tasting the brown malt. That stuff is pervasive.
 
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