JJSH's brewdays

Discussion in 'Beer Brewdays!' started by jjsh, Jan 14, 2018.

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  1. Feb 22, 2019 #121

    jjsh

    jjsh

    jjsh

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    Knocked up two WOW's tonight;

    2L red grape, 1L apple

    1L red grape, 1L apple, 1L Sainsbury's from concentrate Cranberry juice drink.
     
  2. Feb 24, 2019 #122

    jjsh

    jjsh

    jjsh

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    Mammoth bottling session last night, half seven till nearly midnight!

    My Barkley Perkins IPA has dropped all the way to 1006. Don't know if that's the MJ New World Strong Ale yeast or the home made invert or both. It tastes great, so was bottled.

    The Barkley Perkins Sparkling Beer had been in a steady 1012° for 2 weeks and is really clear. This tasted good as well; very dark lager like, so the CML California Common yeast has worked well. I got that bottled as well.

    Next up will be the Belgian pale experiment.
     
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  3. Apr 25, 2019 #123

    jjsh

    jjsh

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    Haven't had the opportunity to brew in ages (work...Grrrrr!). Today, my own lager experiment, using Magnum rather than noble hops. Mash is on presently at the sparge stage. Experimenting with a really thin mash - certainly seems to be going well so far.

    Title: Meadow View Lager
    Brew Method: All Grain
    Style Name: Lager
    Boil Time: 60 min
    Batch Size: 20 L (FV)
    Boil Size: 26.2 L
    Boil Gravity: 1.034
    Efficiency: 70% (brew house)
    STATS:
    Original Gravity: 1.044
    Final Gravity: 1.009
    ABV (standard): 4.67%
    IBU (tinseth): 40.91
    SRM (morey): 4.15
    Mash pH: 5.92
    FERMENTABLES:
    2.5 kg - Pale 2-Row (62.5%)
    1 kg - Lager (25%)
    0.5 kg - Munich (12.5%)
    HOPS:
    15 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 30.03
    15 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 10 min, IBU: 10.89
    MASH GUIDELINES:
    1) Infusion, Temp: 65 C, Time: 60 min, Amount: 16 L
    2) Sparge, Temp: 75 C, Time: 15 min, Amount: 16.1 L
    Starting Mash Thickness: 4 L/kg
    YEAST:
    Mangrove Jack - Bohemian Lager Yeast M84 x2
     
  4. Apr 25, 2019 #124

    jjsh

    jjsh

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    Mmm.. Pre boil gravity of 1038, which is higher than expected.
     
  5. Apr 25, 2019 #125

    jjsh

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    Boil on. Bittering hops in. These Magnum hops smell fantastic.
     
  6. Apr 25, 2019 #126

    jjsh

    jjsh

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    FG - 1046. Not bad, if it drops to 1009 it should be about 5% after priming. Sample tastes very bitter, perhaps a little too bitter for the style, but it's hard to tel. Cooling now, will be double pitching the yeast at 10°. If it hasn't taken off by 8 am tomorrow morning its tough titty as I'm working away again this weekend! :laugh8:
     
  7. Apr 25, 2019 #127

    jjsh

    jjsh

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    Wort chiller got it down to 24°, now in the fermentation fridge to chill to 10°. I tried whirl pooling for the first time. Worked a treat and I was able to get absolutely crystal clear wort into the FV. When the fridge light is on the FV positively glows!
     
  8. Apr 25, 2019 #128

    jjsh

    jjsh

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    Pitched at 15° in the end. It was dropping 2° an hour, so after its rehydrated and thought about starting it will be down to the target 10°.
     
  9. Apr 25, 2019 #129

    jjsh

    jjsh

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    Just realised, I used M76 Bavarian Lager Yeast not M84. Doh!
     
  10. Apr 27, 2019 #130

    jjsh

    jjsh

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    So, it wasn't showing any signs of life yesterday when I left for a weekend working away. So now I'm wondering... Is it dead? I'm sure it will be fine.
     
  11. Apr 28, 2019 #131

    jjsh

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    Yikes, I've returned to find hardly any activity, so I've bottled it and ramped the temp up to 12°.
     
  12. May 5, 2019 #132

    jjsh

    jjsh

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    It's been in a week now so I thought I'd check if it was anywhere near time for a diactyl rest. Not a chance - it's only down to 1030°. It looks good and active so I'm assuming it hasn't stalled. Must just be a slow yeast!
     
  13. May 8, 2019 #133

    jjsh

    jjsh

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    Brew day today, and today its the first outing for my house Mild. This should be a tawny mild, in the post war tradition. The grist is;

    Lager 2270g
    Choc 121g
    pale crystal 121g
    amber 61g
    black 61g
    Golden Syrup 350g

    I would normally use pale or mild malt, but I don't have any of the latter, and had an opened bag of Hook head lager, so I used that. Mashed at 65 for an hour ~ target was 67 but messed up somewhere. Going to ferment with S04.

    Hops will be 25g Fuggles at 60 mins and 15g EKG at 30 mins. Currently sparging.
     
    Last edited: May 8, 2019
  14. May 8, 2019 #134

    jjsh

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    Sparge stuck a bit towards the end, so only ended up with 18L rather than 20 after the boil. It's hit 1040, which means its going to be strong for a mild. Hey ho! Now in a water bath @ 17.5, SO4 pitched.
     
  15. May 8, 2019 #135

    jjsh

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  16. May 9, 2019 #136

    jjsh

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    It's happily fermenting away; a krausen is forming and the airlock bubbling. I'll just leave it alone now for 2 weeks, then I'm putting this one in a King Keg. I've got fermenting facilities for one more - I'm thinking something Belgian this time, as I've got both CML and MJ Belgian yeasts in stock.
     
  17. May 10, 2019 #137

    jjsh

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    So the lager has decided to drop to 1011°, in a week, lol. Hopefully, it still has a couple of points to drop so I've ramped up the temp to 18° in attempted diactyl rest.
     
  18. May 23, 2019 #138

    jjsh

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    Lager is now cold crashing. I've barreled my house mild into a king Keg today. A sample tasted great. Might have cracked that one!
     
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  19. Jun 8, 2019 #139

    jjsh

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    An amberish coloured bitter today - bit of a 'user upper' as far as the hops are concerned.

    HOME BREW RECIPE:
    Title: Bitter Amber
    Brew Method: All Grain
    Style Name: Best Bitter
    Boil Time: 60 min
    Batch Size: 21 liters (fermentor volume)
    Boil Size: 27.2 liters
    Boil Gravity: 1.032
    Original Gravity: 1.041
    Final Gravity: 1.008
    ABV (standard): 4.36%
    IBU (tinseth): 39.63
    SRM (morey): 11.31
    Mash pH: 5.86
    FERMENTABLES:
    3.7 kg - Ale Malt (92.4%)
    105 g - Amber (2.6%)
    150 g - Crystal 50L (3.7%)
    51 g - Black Patent (1.3%)
    HOPS:
    14 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 16.98
    10 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.19
    55 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 19.47
    15 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Dry Hop for 3 days
    MASH GUIDELINES:
    1) Infusion, Temp: 65 C, Time: 60 min, Amount: 17.6 L
    2) Sparge, Temp: 75 C, Time: 15 min, Amount: 16 L
    Starting Mash Thickness: 4 L/kg
    YEAST:
    Mangrove Jack - New World Strong Ale M42

    Used the 'Bitter' Water profile from GW's water calculator.


    Recipe Last Updated: 2019-06-08 11:51 UTC
     
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  20. Jun 8, 2019 #140

    jjsh

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