fury_tea
Landlord.
- Joined
- Nov 17, 2018
- Messages
- 799
- Reaction score
- 508
Thought I'd start logging my beers on here.
Starting with yesterday's brew, had this in my mind for a while now and finally got round to brewing it. The idea is ALL British ingredients, malt, hops and yeast. I wanted to see if I could kind of approximate something like a lager but all British. Aiming for light, fresh, quaffable in the sun and around 5.5%.
British 'pseudo lager' (SMaSH)
5kg extra pale Maris Otter
20g Opus (experimental British hop) @ 60 mins
20g Opus @ 10 mins
Yeast: 22g Nottingham (Gervin)
For this one I decided on a 3 step mash to wring as much out of the grains as possible and hopefully leave it a little drier than if I just stuck to a single temperature.
Step 1 was 50c for 30mins (although I got side tracked and it stayed there for more like 50mins), step 2 was 63c for 40mins and step 3 was 68 for 40 mins with mash out at 75c.
I also got round to using my new Swan boiler as a sparge water tank, and before I started I changed the old leaky tap for a new ball lock.
After that I boiled for 70 mins, then used the no chill Jerry can, into the fridge overnight and emptied/aerated into a clear carboy the following morning.
Fermentation temp is 15c for around 10 days (depending on how it's looking), then I'll turn it up to 20c, dry hop with a little bit more of the Opus (maybe another 20g) for 2-4 day, remove hops and cold crash/'lager' for a couple of weeks, all in primary.
Target gravity was 1.056 and the wort measured a hair above 1.060 for some reason. Could it be that it boiled for an extra 10 minutes?
The yeast was just poured straight from the packets and shook in, and it took off within 2 hours!
Starting with yesterday's brew, had this in my mind for a while now and finally got round to brewing it. The idea is ALL British ingredients, malt, hops and yeast. I wanted to see if I could kind of approximate something like a lager but all British. Aiming for light, fresh, quaffable in the sun and around 5.5%.
British 'pseudo lager' (SMaSH)
5kg extra pale Maris Otter
20g Opus (experimental British hop) @ 60 mins
20g Opus @ 10 mins
Yeast: 22g Nottingham (Gervin)
For this one I decided on a 3 step mash to wring as much out of the grains as possible and hopefully leave it a little drier than if I just stuck to a single temperature.
Step 1 was 50c for 30mins (although I got side tracked and it stayed there for more like 50mins), step 2 was 63c for 40mins and step 3 was 68 for 40 mins with mash out at 75c.
I also got round to using my new Swan boiler as a sparge water tank, and before I started I changed the old leaky tap for a new ball lock.
After that I boiled for 70 mins, then used the no chill Jerry can, into the fridge overnight and emptied/aerated into a clear carboy the following morning.
Fermentation temp is 15c for around 10 days (depending on how it's looking), then I'll turn it up to 20c, dry hop with a little bit more of the Opus (maybe another 20g) for 2-4 day, remove hops and cold crash/'lager' for a couple of weeks, all in primary.
Target gravity was 1.056 and the wort measured a hair above 1.060 for some reason. Could it be that it boiled for an extra 10 minutes?
The yeast was just poured straight from the packets and shook in, and it took off within 2 hours!