Mark K’s Brewdays

[Benfleet Brewery]

I made my British Golden Ale with Jester yesterday. The recipe was supposed to include a 15 minute 80 degree Whirlpool addition, even though I don’t have a whirlpool arm for my Brewzilla. What I usually do instead is add the hops to the spider and run the pump into the spider just to keep them moving. I had the lid on an after about 5 minutes it started to sound a bit different. I removed the lid to find the 100g of hop pellets had blocked the spider which was now overflowing into the Brewzilla. I’m not certain how much had escaped but it looked like it was quite a lot so I was preparing myself for transferring quite a bit of hop matter into the FV since I’d omitted the false bottom too .

After the 15 minute “whirlpool” I chilled it to 22 degrees and left it for 30 minutes or so for the protofloc to hopefully do it’s stuff. And, it did. The first bit out of the tap into the FV was a bit murky like it always is but it was running clear after a second or two and was like that for the full 23 litres. When it started to draw murky again I stopped it. In fact, this is pretty much what it’s like on a normal brew day without a hop overflow.

Anyway, the recipe I used is here:


HOME BREW RECIPE:
Title: Court Jester

Brew Method: All Grain
Style Name: British Golden Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 29 liters
Boil Gravity: 1.036
Efficiency: 72% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.011
ABV (standard): 4.29%
IBU (tinseth): 40.51
SRM (morey): 4.8
Mash pH: 5.4

FERMENTABLES
3.5 kg - Maris Otter Pale (77.8%)
0.5 kg - Flaked Oats (11.1%)
0.5 kg - Dextrin Malt (11.1%)

HOPS:
25 g - Jester, Type: Pellet, AA: 8, Use: Boil for 60 min, IBU: 24.96
30 g - Jester, Type: Pellet, AA: 8, Use: Boil for 10 min, IBU: 10.86
45 g - Jester, Type: Pellet, AA: 8, Use: Whirlpool for 15 min at 80 °C, IBU: 4.7

MASH GUIDELINES:
1) Strike, Temp: 67 C, Time: 60 min
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
1.8 g - Calcium Chloride, Type: Water Agt, Use: Mash
6.4 g - Gypsum, Time: Type: Water Agt, Use: Mash
2.24 ml - Lactic acid, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.7 g - Calcium Chloride, Type: Water Agt, Use: Sparge
2.6 g - Gypsum, Type: Water Agt, Use: Sparge
0.83 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Four
Starter: No
Form: Dry
Attenuation (avg): 73.5%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C

TARGET WATER PROFILE:
Ca2: 75
Mg2: 5
Na: 10
Cl: 50
SO4: 150
CAC03: 20

 

[Benfleet Brewery]

Today I have drawn off my RO water in prep for a brew day this weekend. I’m looking to produce something not too dissimilar to @Hopsteep NEIPA which was gorgeous.
I will be making a few forced changes from the original recipe to use existing ingredients, namely different dry hops and Kveik Voss yeast fermented at 38 degrees to drive yet more fruit flavours. Hopefully it will turn out ok.

The current plan is:

HOME BREW RECIPE:
Title: NEIPA

Brew Method: All Grain
Style Name: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.2 liters
Boil Gravity: 1.051
Efficiency: 72% (brew house)

STATS:
Original Gravity: 1.058
Final Gravity: 1.012
ABV (standard): 6.08%
IBU (tinseth): 26.55
SRM (morey): 5.79
Mash pH: 5.52

FERMENTABLES:
4.5 kg - Maris Otter Pale (75%)
500 g - Dextrin Malt (8.3%)
500 g - Rolled Oats (8.3%)
500 g - Torrified Wheat (8.3%)

HOPS:
10 g - Magnum, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 10.89
60 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Whirlpool for 30 min at 80 °C, IBU: 5.48
60 g - Chinook, Type: Leaf/Whole, AA: 13, Use: Whirlpool for 30 min at 80 °C, IBU: 10.18
80 g - Citra, Type: Leaf/Whole, AA: 11, Use: Dry Hop for 5 days
100 g - Mandarina Bavaria, Type: Leaf/Whole, AA: 8.5, Use: Dry Hop for 5 days
100 g - Huell Melon, Type: Leaf/Whole, AA: 7.2, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Temperature, Temp: 67 C, Time: 60 min, Amount: 22 L
2) Sparge, Temp: 75 C, Time: 15 min, Amount: 15 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
2.91 ml - Lactic acid, Type: Water Agt, Use: Mash
8.5 g - Calcium Chloride, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
6.4 g - Calcium Chloride, Type: Water Agt, Use: Sparge
1.94 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.5 tsp - Yeast Nutrient, Time: 5 min, Type: Other, Use: Boil

YEAST:
CML VOSS KVEIK ALE YEAST
Starter: No
Form: Dry
Attenuation (avg): 80%
Flocculation: High
Optimum Temp: 25 - 40 C
Fermentation Temp: 38 C

TARGET WATER PROFILE:
Profile Name: NEIPA
Ca2: 120
Mg2: 5
Na: 26
Cl: 200
SO4: 57
HCO3: 0

 

[user 18729]

Today I have drawn off my RO water in prep for a brew day this weekend. I’m looking to produce something not too dissimilar to @Hopsteep NEIPA which was gorgeous.
I will be making a few forced changes from the original recipe to use existing ingredients, namely different dry hops and Kveik Voss yeast fermented at 38 degrees to drive yet more fruit flavours. Hopefully it will turn out ok.

The current plan is:

HOME BREW RECIPE:
Title: NEIPA

Brew Method: All Grain
Style Name: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.2 liters
Boil Gravity: 1.051
Efficiency: 72% (brew house)

STATS:
Original Gravity: 1.058
Final Gravity: 1.012
ABV (standard): 6.08%
IBU (tinseth): 26.55
SRM (morey): 5.79
Mash pH: 5.52

FERMENTABLES:
4.5 kg - Maris Otter Pale (75%)
500 g - Dextrin Malt (8.3%)
500 g - Rolled Oats (8.3%)
500 g - Torrified Wheat (8.3%)

HOPS:
10 g - Magnum, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 10.89
60 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Whirlpool for 30 min at 80 °C, IBU: 5.48
60 g - Chinook, Type: Leaf/Whole, AA: 13, Use: Whirlpool for 30 min at 80 °C, IBU: 10.18
80 g - Citra, Type: Leaf/Whole, AA: 11, Use: Dry Hop for 5 days
100 g - Mandarina Bavaria, Type: Leaf/Whole, AA: 8.5, Use: Dry Hop for 5 days
100 g - Huell Melon, Type: Leaf/Whole, AA: 7.2, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Temperature, Temp: 67 C, Time: 60 min, Amount: 22 L
2) Sparge, Temp: 75 C, Time: 15 min, Amount: 15 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
2.91 ml - Lactic acid, Type: Water Agt, Use: Mash
8.5 g - Calcium Chloride, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
6.4 g - Calcium Chloride, Type: Water Agt, Use: Sparge
1.94 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.5 tsp - Yeast Nutrient, Time: 5 min, Type: Other, Use: Boil

YEAST:
CML VOSS KVEIK ALE YEAST
Starter: No
Form: Dry
Attenuation (avg): 80%
Flocculation: High
Optimum Temp: 25 - 40 C
Fermentation Temp: 38 C

TARGET WATER PROFILE:
Profile Name: NEIPA
Ca2: 120
Mg2: 5
Na: 26
Cl: 200
SO4: 57
HCO3: 0

I’m excited to try this one!

 

[Benfleet Brewery]

So, my Kveik NEIPA has been in the fermenter now for 24 hours and is bubbling away nicely at 38.7 degrees. This will probably reach FG within a few days but I’ll give it a week before dropping the temperature to about 15 degrees and dry hopping for 5 days. Smells good already though.

My efficiency has been slowly improving since I got the Brewzilla. I started off getting about 65% BHE but I was mashing very thin with a short small sparge as that was what I was used to doing with the BIAB and also I was worried about reports of stuck mashes and stuck sparges. The BHE has improved as I’ve got brave enough to use less mash and more sparge water. Before yesterday I was at about 72% BHE so that was what I based the NEIPA recipe on. I’m not sure if it was a one off or not but, perhaps because of the high percentage of wheat and oats, but the sparge was very slow and this appears to have increased BHE even more as I overshot my predicted OG by few points. If the FG comes in as predicted this will now be closer to 6.6% abv than the 6.1% I was expecting.

I ended up with 22 litres in the FV but since the 280g dry hop is likely to drink a fair bit of this I suppose I might dilute it a little when I add the dry hops to up the volume and lower the abv a bit?

 

[Benfleet Brewery]

Well it seems like a lot of the 38.7 degrees the NEIPA sat at over the first few days was actually generated by the yeast activity. After two days it gradually reduced over the next few down to 32.6 which still isn’t bad for a 60 tube heater in a fridge in the shed. The temperature was dropped to 15 degrees after 6 days when FG was reached and I added the dry hops. I’ll leave it for 5 days now and then keg it.

 

[Benfleet Brewery]

Yesterday was the day to keg my English Golden Ale with Jester hops and to brew a Kolsch, based on a recipe by David Heath. I was getting all the ingredients ready when I went to the fridge to get the pack of dried yeast out to bring indoors to get to room temperature before pitching (not sure if this is necessary but I always do it) only to find there was no Kolsch yeast?! I know I bought it a few weeks ago from CML and definitely put it in the zip tie bag with all my others. I went through them all again, nothing, but then realised I had two packs of CML 4? I thought I’d used one of those in my Golden Ale a couple of weeks ago. It was then that the penny dropped and I realised I must have mistakenly used the Kolsch yeast in the Golden Ale .

Oh well, all was not lost in that I had yet to keg it so I kegged as normal and used this as my first attempt to reuse yeast. There were no dry hops, just Gelatine added a few days ago before cold crash so I swished the last bit of beer around with the yeast cake, poured about 2/3 of it away and then poured my chilled Kolsch wort into the same FV on top of it. It was bubbling away nicely at 18.5 degrees just a few hours later so hopefully it’ll turn out ok. Who knows what the “Golden Ale” is going to turn out like though.

Anyway, recipe for the Kolsch is here:

HOME BREW RECIPE:
Title: Kolsch

Brew Method: All Grain
Style Name: Kolsch
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.2 liters
Boil Gravity: 1.040
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.046
Final Gravity: 1.009
ABV (standard): 4.86%
IBU (tinseth): 26.28
SRM (morey): 5.15

FERMENTABLES:
4 kg - Extra Pale Ale (89.9%)
300 g - Carapils Malt (6.7%)
150 g - BEST Wheat Malt (3.4%)

HOPS:
15 g - Magnum, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 18.05
20 g - Hallertau Hersbrucker, Type: Pellet, AA: 3.3, Use: Boil for 10 min, IBU: 2.88
15 g - Huell Melon, Type: Pellet, AA: 7.2, Use: Boil for 10 min, IBU: 4.71
15 g - Hallertau Hersbrucker, Type: Pellet, AA: 3.3, Use: Hop Stand for 10 min, IBU: 0.65
15 g - Huell Melon, Type: Pellet, AA: 7.2, Use: Hop Stand for 10 min

MASH GUIDELINES:
1) Strike, Temp: 63 C, Time: 60 min, Amount: 18L
2) Sparge, Temp: 75 C, Time: 20 min, Amount: 10L

OTHER INGREDIENTS:
1.09 ml - Lactic acid, Type: Water Agt, Use: Mash
1.2 g - Calcium Chloride (dihydrate), Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
0.1 g - Yeast Nutrient, Time: 5 min, Type: Other, Use: Boil
0.9 g - Calcium Chloride (dihydrate), Type: Water Agt, Use: Sparge
0.6 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Kölsch
Starter: No
Form: Slurry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 15 - 22 C

TARGET WATER PROFILE:
Profile Name: Kolsch
Ca2: 50
Mg2: 5
Na: 25
Cl: 50
SO4: 25
HCO3: 15

 

[cushyno]

You should be ok with the yeast. Back in 2019 I made an AIPA with reused CML Kölsch yeast. It had the same slightly fruity peach/pear hint that the Kölsch before it had and added nicely to the AIPA. It was even just discernible behind the cascade and citra dry hop.

I expect your golden ale will have a little more fruitiness to it. The yeast should blend well with the jester hops.

 

[Benfleet Brewery]

I kegged my NEIPA today. As expected the hops drunk a lot of it so I ended up with a keg and (almost) 2 x 500ml bottles from the 22 litres in the FV.
I didn’t do anything different during the kegging process despite threatening to attempt a closed transfer. Just purged the keg and siphoned gently.
This finished at 1.015 so a little under 6.7% abv. Tasted a bit boozy from the trial jar but then I suppose that was to be expected when I’m used to 4-5% beers.

 

[Benfleet Brewery]

Well, that’s me done for today. In fact probably for the whole weekend actually. For some stupid reason having almost finished cleaning up after a full on brew day I decided I might use the rest of the hot water collected from chilling to give the BBQ a clean. It was cleaned after it was last used but you would never have thought it . That was another hour! The grill sections are now sitting overnight in that oven pride stuff from Wilco that you clean your oven with .

Brew day went well. Trusty Summit hops used this time with Willamette which I haven’t used before. These were a £1.00 for 100g from WHS. I now have my Harvest Pale Ale in the FV sitting at 20 degrees. I overshot my OG again today even based on an estimated 75% BHE so re punched the figures in and it looks like I was up to 80% BHE. Got to be pleased with that but I wish I could get this nailed down so I’m able to better plan final abv. This summer ale is looking to come in at 4.78% now which is probably a bit higher than the session beer I was hoping for. Oh well.

Here’s the recipe I used.

HOME BREW RECIPE:
Title: Harvest Pale Ale

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 26.3 liters
Boil Gravity: 1.040
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.046
Final Gravity: 1.010
ABV (standard): 4.78%
IBU (tinseth): 37.86
SRM (morey): 5.29
Mash pH: 5.46

FERMENTABLES:
3.7 kg - Maris Otter Pale (88.1%)
300 g - Munich Malt (7.1%)
200 g - Wheat Malt (4.8%)

HOPS:
16 g - Summit, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 28.87
15 g - Willamette, Type: Leaf/Whole, AA: 3.9, Use: Boil for 10 min, IBU: 2.32
35 g - Willamette, Type: Leaf/Whole, AA: 3.9, Use: Hop Stand for 10 min, IBU: 1.78
25 g - Summit, Type: Pellet, AA: 15, Use: Hop Stand for 10 min, IBU: 4.89

MASH GUIDELINES:
1) Strike, Temp: 67 C, Time: 60 min, Amount: 19.3 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 11.78 L

OTHER INGREDIENTS:
2.7 ml - Lactic acid, Type: Water Agt, Use: Mash
6.4 g - Gypsum, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
1.8 g - Calcium Chloride, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
1.09 g - Lactic acid, Type: Water Agt, Use: Sparge
0.7 g - Calcium Chloride, Type: Water Agt, Use: Sparge
2.6 g - Gypsum, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Crossmyloof Brew - Five
Starter: No
Form: Dry
Attenuation (avg): 78%
Flocculation: High
Optimum Temp: 17.22 - 27.78 C

TARGET WATER PROFILE:
Profile Name: Pale Ale
Ca2: 129.3
Mg2: 10
Na: 25
Cl: 77.4
SO4: 198.5
HCO3: 39.6

 

[Benfleet Brewery]

Tomorrow I’ll be kegging my Kolsch which will free up an FV. The original plan was for an Irish Red Ale but I changed my mind earlier today whilst sipping Fuller Vintage Ale and decided I’d make an Old Ale based on the recipe by Graham Wheeler.
grains measured out and ready to go.



HOME BREW RECIPE:
Title: Old Ale

Brew Method: All Grain
Style Name: Old Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 24.3 liters
Boil Gravity: 1.054
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.074
Final Gravity: 1.017
ABV (alternate): 8.02%
IBU (tinseth): 51.36
SRM (morey): 16.6
Mash pH: 5.45

FERMENTABLES:
4.5 kg - Finest Maris Otter (75%)
250 g - Crystal Dark - 77L (4.2%)
300 g - Torrified Wheat (5%)
100 g - Chocolate Malt (1.7%)
200 g - Munich - Light 10L (3.3%)
650 g - Cane Sugar - (late addition) (10.8%)

HOPS:
35 g - Challenger (8.5 AA), Type: Leaf/Whole, AA: 8.5, Use: Boil for 60 min, IBU: 33.08
30 g - Styrian Goldings (5.5 AA), Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 12.84
35 g - Styrian Goldings (5.5 AA), Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 5.43

MASH GUIDELINES:
1) Strike, Temp: 68 C, Time: 60 min, Amount: 19.45 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 8.68 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
2.9 g - Calcium Chloride, Type: Water Agt, Use: Mash
0.25 g - Campden Tablets, Type: Water Agt, Use: Mash
1.3 g - Gypsum, Type: Water Agt, Use: Mash
5.16 ml - Lactic acid, Type: Water Agt, Use: Mash
0.5 g - Protafloc, Time: 10 min, Type: Fining, Use: Boil
1.2 g - Calcium Chloride, Type: Water Agt, Use: Sparge
0.25 g - Campden Tablets, Type: Water Agt, Use: Sparge
0.5 g - Gypsum, Type: Water Agt, Use: Sparge
5.16 ml - Lactic acid, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Four
Starter: No
Form: Dry
Attenuation (avg): 73.5%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C

TARGET WATER PROFILE:
Profile Name: Old Ale
Ca2: 174
Mg2: 10
Na: 52
Cl: 150
SO4: 150
HCO3: 35

 

[Benfleet Brewery]

Kolsch kegged and Old Ale in the FV. Feet up now and a bit of Sky sports.

 

[Benfleet Brewery]

Well I had a bit of a panic earlier today. I went to the shed to get the Pork out of the fridge and could hear a strange buzzing noise. Looking across I could see it was the STC100 which controls the temperature in one of the brew fridges (the one with my old ale in it) and was showing “HH”. I opened the fridge to see the ale was at 18 degrees despite being set to 20 and the heater wasn’t on. The STC1000 manual says that error occurs if the temperature sensor is outside of its normal operating range. As this “range” is between -50 and +99 degrees C I knew that wasn’t the case. I was about to order a new controller when I stopped to think the HH error did suggest there may be a problem with the sensor probe so stuck the Pork in the oven and went to have a closer look at it.
Ta Da, there it was. I had to extend the cable on the probe sp it would reach from the controller on the top of the fridge, down the back and through the the drain hole and one of those connections had come loose. All fixed now, and temp back up to 20, phew.

 

[Benfleet Brewery]

My Harvest Pale Ale reached FG last weekend. Temperature dropped to 12 degrees on Monday, Gelatine added on Tuesday then cold crashed. I’ll be kegging this tomorrow (Saturday). Slight issue I have is that my order from THBC placed last Saturday still hasn’t arrived. DPD app says it’s been delayed and is at Hub3 in Birmingham. If everyone could keep their fingers crossed for me that this arrives today that’ll be great else my planned brew this weekend will need to be postponed and god forbid I am left with an empty FV

 

[pilgrimhudd]

I like the sound of the Harvest Pale Ale, I may have to brew something like that next week.

As for your order, I had something similar, it was stuck in hub 3 for 10 days. I rang them directly and asked what was going on, not sure if it was coincidence but it got moving after I called.

 

[Benfleet Brewery]

Tried calling DPD as suggested. Was put on hold whilst someone “looked into it” for 35 minutes before being cut off
Eventually got someone on the chat who said it was with customs, try again Monday ☹
All is not lost though, I already had 2.5kg pale malt and only needed 1.5kg more So took a trip to my LHBS. No pale malt until Monday. Anyway, I instead picked up 3kg light Munich. Let’s see what I can do with this.

 

[Benfleet Brewery]

With the Harvest Pale Ale in the Keg and having managed to get hold of enough base malt for a 23l brew (even though it wasn’t what I was hoping for), I’m going to go for a new Pale Ale recipe tomorrow.

Im looking to have the first hop addition at 30 mins and a 100g dry hop for the last five days to see if I can get loads of hop flavour in to balance the high percentage of Munich. Well, that’s my theory anyway. The recipe is below. If anyone thinks it looks really **** I won’t be offended if they said so and would much rather they did tell me.

HOME BREW RECIPE:
Title: Session APA

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.48 liters
Boil Gravity: 1.040
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.011
ABV (standard): 4.31%
IBU (tinseth): 36.64
SRM (morey): 9.16
Mash pH: 5.47

FERMENTABLES:
2.5 kg - Pale Ale (55.6%)
0.2 kg - Carapils (Dextrine Malt) (4.4%)
0.3 kg - Crystal Light - 45L (6.7%)
1.5 kg - Munich - Light 10L (33.3%)

HOPS:
15 g - Summit, Type: Pellet, AA: 15, Use: Boil for 30 min, IBU: 20.89
15 g - Mandarina Bavaria, Type: Leaf/Whole, AA: 8.5, Use: Boil for 30 min, IBU: 10.76
5 g - Summit, Type: Pellet, AA: 15, Use: Boil for 10 min, IBU: 3.29
5 g - Mandarina Bavaria, Type: Leaf/Whole, AA: 8.5, Use: Boil for 10 min, IBU: 1.69
5 g - Summit, Type: Pellet, AA: 15, Use: Aroma for 0 min
5 g - Mandarina Bavaria, Type: Leaf/Whole, AA: 8.5, Use: Aroma for 0 min
110g - CML Punk’d, Type: Pellet, AA: Various, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 20.2 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 10.88 L

OTHER INGREDIENTS:
2 ml - Lactic acid, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
0.6 g - Gypsum, Type: Water Agt, Use: Mash
0.5 g - Calcium Chloride, Type: Water Agt, Use: Mash
0.4 g - Gypsum, Type: Water Agt, Use: Sparge
0.4 g - Calcium Chloride, Type: Water Agt, Use: Sparge
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
1.6 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil

YEAST:
Crossmyloof Brew - Pia
Starter: No
Form: Dry
Attenuation (avg): 74%
Flocculation: Medium
Optimum Temp: 15 - 22.22 C
Fermentation Temp: 19 C

TARGET WATER PROFILE:
Profile Name: Pale Ale
Ca2: 65
Mg2: 5
Na: 11
Cl: 53
SO4: 73
HCO3: 47

 

[Benfleet Brewery]

Lovely day to get a brew on yesterday. 23l of session APA all tucked away in the brew fridge at 19 degrees.
Im going to have to think of a name for this one. Also, seemed a little bit darker than I’d imagined so might be known as session AAA in the meantime.

 

[Benfleet Brewery]

I had a message from DPD today to say my order from THBC should be with me tomorrow. Fingers crossed it‘s here in time for the weekend at least
I’m Planning a Saison this weekend loosely based on the GH recipe but I’ve created a simpler grist and am looking for something less than 5% abv. Hopefully that is still a Saison. The recipe below is far from etched in stone so, as always, I would welcome comments and suggestions on this.


HOME BREW RECIPE:

Title: Session Saison

Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.3 liters
Boil Gravity: 1.037
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.041
Final Gravity: 1.005
ABV (standard): 4.75%
IBU (tinseth): 22.58
SRM (morey): 5.12


FERMENTABLES:
3.6 kg - Extra Pale Maris Otter (84.1%)
200 g - Munich Malt (4.7%)
150 g - Crystal Light - 45L (3.5%)
200 g - Honey - (late addition) (4.7%)
130 g - Wheat Malt (3%)


HOPS:
17 g - Magnum (15 AA), Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 21.15
20 g - Styrian Goldings (5.5 AA), Type: Pellet, AA: 5.5, Use: Whirlpool for 10 min at 80 °C, IBU: 1.43


MASH GUIDELINES:

1) Strike, Temp: 64 C, Time: 60 min, Amount: 20.44 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 11.38 L
Starting Mash Thickness: 3 L/kg


OTHER INGREDIENTS:
1.4 g - Calcium Chloride, Type: Water Agt, Use: Mash
0.25 g - Campden Tablets, Type: Water Agt, Use: Mash
2.2 ml - Lactic acid, Type: Water Agt, Use: Mash
0.6 g - Gypsum, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.8 g - Calcium Chloride, Type: Water Agt, Use: Sparge
0.25 g - Campden Tablets, Type: Water Agt, Use: Sparge
1.2 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.4 g - Gypsum, Type: Water Agt, Use: Sparge
0.25 tsp - Yeast Nutrient, Time: 5 min, Type: Other, Use: Boil
0.5 tsp - Amylase enzyme, Type: Other, Use: Primary


YEAST:
Crossmyloof Brew - Lille Saison
Starter: No
Form: Dry
Attenuation (avg): 85%
Flocculation: Medium
Optimum Temp: 17 - 28 C
Fermentation Temp: 25 C for 4 days then 28 C


TARGET WATER PROFILE:
Profile Name: Saison
Ca2: 90
Mg2: 5
Na: 26
Cl: 75
SO4: 75
HCO3: 75

 

[cushyno]

Drop the crystal altogether and up the Munich to 10% of the grain bill. Maybe bump the wheat up to 5%. Honey is good as it will help dry the beer out and add some character.

Styrian Goldings is a winning hop for a Saison. I used SG and Saaz in my last Saison, and current batch (3 weeks in FV) uses Saaz and Hallertau Mittelfruh, but only because I'd run out of SG!

I notice you have a lot going on with the water additions. Do you have hard water?

 

[Benfleet Brewery]

Drop the crystal altogether and up the Munich to 10% of the grain bill. Maybe bump the wheat up to 5%. Honey is good as it will help dry the beer out and add some character.

Styrian Goldings is a winning hop for a Saison. I used SG and Saaz in my last Saison, and current batch (3 weeks in FV) uses Saaz and Hallertau Mittelfruh, but only because I'd run out of SG!

I notice you have a lot going on with the water additions. Do you have hard water?

Thank you
The only reason I was adding crystal really was to get the colour between the suggested SRM for a Saison.

My water is pretty hard but I have an RO filter. The water profile is based on 50% RO and 50% tap water then used stevestrange water calculator to get it to his suggested Saison profile.

I only have 130g wheat malt. I could up it by using torrified?

The GH recipe calls for 200g honey. We have a 200g jar in the cupboard, none of us eat it, and none of us can remember where we got it from. But, it is still in date, so I thought “it’s going in”!