James Morton - Brew

Discussion in 'Brewing Books & Publications' started by Ian_68, Sep 26, 2018.

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  1. Oct 7, 2018 #21

    Ian_68

    Ian_68

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    My TTP has been in the fermenter for 7 days now and the current SG is 1.009 already. OG was 1,056. I've moved it to a slightly warmer room to let the yeasties carry on working. I realise its far to early to judge my results but a cheeky taste seemed a little lacking in body, a bit thin. Tasted ok though, dry hops pending. This maybe because i missed my OG by about 6 points. I hit 1.050 so added 500g more sugar to increase to 1.056 OG. Hope i haven't ruined it; time will tell.Anyone have any experience of the same scenario?

    PS. I decided to do an Undead PA and a Cal Com in time for Xmas :-)

    Cheers

    Ian
     
  2. Oct 7, 2018 #22

    Martybhoy

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    I think the body will change once carbonated. I think my FG was near 1.007 when I done TTP, but I don't remember thinking it was thin. 1.009 should be fine body wise
     
  3. Oct 7, 2018 #23

    Slid

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    US05 will usually attenuate to around 85%. So, without the sugar you are looking at a 5.7% ABV beer. 500g of sugar in 25L adds 1% point of ABV, so now you have 6.7%. Priming sugar adds about 0.2% ABV - a tad more, if you prime along the lines suggested by Jimmy Morton.
     
  4. Oct 8, 2018 #24

    Ian_68

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    Marty, for the Undead PA, did you manage to get the US 2 Row pale malt? My online supplier doesn’t seem to stock it . If not, what did you use instead?
    Cheers
     
  5. Oct 8, 2018 #25

    Martybhoy

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    Hi Ian, I used Golden Promise Pale Ale Malt from the Malt Miller.
     
  6. Oct 9, 2018 #26

    Ian_68

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    I’ll add it to my shopping list Marty.
    Cheers
     
  7. Oct 12, 2018 #27

    MmmBeer

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    I used a recipe from this book today for the first time, the Extra Extra Special Bitter. I enjoyed reading the book, and found the equipment build instructions interesting, but I have always been put off from following the recipes, due to the cost of the colossal quantities of hops used in them. After reading this thread, I became inspired to look at them again and decided to try the EESB. I scaled up the quantities from 20 to 23L and tweaked it in the Grainfather recipe builder to get as close as possible to the colour, gravity and bitterness in the recipe.

    All went smoothly, got nearly 24L in the FV at 21°C and 1.062, calculated the efficiency to be 94%. It gave me the chance to christen my Inkbird BBQ thermometer from the recent giveaway. Will post tasting notes in a couple of months.
     
  8. Oct 12, 2018 #28

    Ian_68

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    I did the EESB a few months ago but will try again. All went well and at Pre bottling it tasted lovely. After bottling, about 50% of them had created what I think was diacetyl. Anyone had this issue post bottling? Am definitely going to do it again tho as I’ve just set up a corny keg so no more adding sugar post fermentation.
    Cheers
     
  9. Oct 21, 2018 #29

    Ian_68

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    Well i've kegged my TTP; force carbonating. Initial tastes are promising. ABV 6.6%

    So, planning my Undead Pale Ale now. I've entered the ingredients into Beersmith 2 and noticed the IBU is off the scale - 101 IBUs and not the 48 IBU suggested in JM's Brew book. What's occurring? Can anyone explain this? My Citra AA is 14.7. Checked and double checked my entered amounts and just can't understand such a big gap.

    Cheers
     
  10. Oct 21, 2018 #30

    xozzx

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    Im currently sipping a Mosquito Amber ale from this book. Perfect balance of bitterness, malty and hops coming through. Kegged it about 4 weeks ago and have to say this is another top beer. Totally tropical is still a massive winner tho.... this will be going on again around mid November so it is still fresh at new year
     
  11. Oct 21, 2018 #31

    Martybhoy

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    I scaled that recipe but still got the 48 IBUs. Are your aroma steep or dry hop registering as adding any IBUs?
     
  12. Oct 21, 2018 #32

    Ian_68

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    Aroma steep (80g) is adding about 50 IBUs; dry hop zero
     
  13. Oct 21, 2018 #33

    Ian_68

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    Sorted, in Beersmith, go to
    tools, options and then bitterness
    Change the Steep/Whirlpool Util Factor to 0

    My IBU for this is now 52. I realise if i follow the recipe it will all be good anyway, but i like to reflect correct values in BS2. OCD kicking in there hahaha

    Cheers
     
  14. Oct 21, 2018 #34

    Martybhoy

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    Glad you got it sorted.

    Learning Beersmith is more difficult than learning to brew
     
  15. Oct 27, 2018 #35

    Ian_68

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    Hmmmmm My TTP is nice light/crisp but not very citrusy. Wondering whether my dry hop part was efficient enough. Hop bag floated on top like an iceberg for three days hahaha
     
  16. Oct 27, 2018 #36

    Slid

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    I have a bag of marbles that I used for dry hopping. TBH it is a fair while since I did any dry hops, though.

    The point is, though, that sterilised cutlery was the suggested submersion device of the "old hands" at this game.

    I think you aim for 4/5 days of submerged hops to get the benefits. Submersion is especially important with a bag.
     
  17. Oct 27, 2018 #37

    Ian_68

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    Yeah. You’re right. Just poured a pint in time for the football lol. I can smell a light lemon odour coming of it. And tastes nice enough. Maybe it’s because I prefer hoppy beers. Not really used to pale ales. Nice n light to drink tho. I’ll dry hop a little longer next time and make sure I use some ballast
    Cheers. (Come on Leeds UTD)
     
  18. Oct 27, 2018 #38

    Slid

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    Pretty sure you have not got the best out of the hops on that basis.
     
  19. Oct 27, 2018 #39

    Honk

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    Useful thoughts above, as I have a totally tropical pale that I will be dry hopping when I return home tomorrow. I'm not planning to use a bag but leave pellets in 3 days then cold crash. Sample I took Thursday smelt good.
     
  20. Oct 27, 2018 #40

    Ian_68

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    Is it too late to dry hop again? It’s in the corny keg on gas. Was thinking of throwing in a sterilised hop bag with a small handful of hops.
     

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