Mark K’s Brewdays

[Cheshire Cat]

Looks great. My Tribute recipe is
4000g MO
300g Munich light
100g Torrefied wheat
25g Challenger @60m
25g Willamette @15m
25g Willamette whirlpool 20m @ 85C
CML Midland or Wilko Gervin yeast

 

[Benfleet Brewery]

Brew day today. Another version of my Vanguard Lager. The last lager I made, using Strisselspalt hops, was made using 100% Baird Lager malt but came out quite dark and a bit too malty for a lager in my opinion. So, with this I’ve gone back to adding a bit of torrified wheat, Carapils and Munich and replaced some of the base malt with cane sugar to lighten it and thin it out a bit.

I’ve also only used 50g Vanguard hops in this instead of my usual 100g and just adjusted the timings to achieved the desired bitterness. I’ve also used a small amount of Saaz in a hopstand to replace a bit of flavour which may have been lost due to the reduction of hops.

Before this brew I made some amendments to my numbers in brewers friend to try to get it a bit more accurate for my equipment and processes. Ie, hop losses, kettle losses etc. Pleased to say this time up with exactly the predicted 23 litres in the FV and OG spot on at 1.046

HOME BREW RECIPE:

Title: Vanguard Lager v2

Brew Method: All Grain
Style Name: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.3 liters
Boil Gravity: 1.040
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.046
Final Gravity: 1.009
ABV (standard): 4.86%
IBU (tinseth): 24.4
SRM (morey): 2.76
Mash pH: 5.55

FERMENTABLES:
3 kg - Bairds Lager Malt (75%)
200 g - Carapils (5%)
200 g - Torrified Wheat (5%)
100 g - Munich - Light 10L (2.5%)
500 g - Cane Sugar (12.5%)

HOPS:
30 g - Vanguard, Type: Leaf/Whole, AA: 5, Use: Boil for 60 min, IBU: 16.41
20 g - Vanguard, Type: Leaf/Whole, AA: 5, Use: Boil for 20 min, IBU: 6.63
30 g - Saaz, Type: Pellet, AA: 3.5, Use: Hop Stand for 15 min, IBU: 1.37

MASH GUIDELINES:
1) Strike, Temp: 64 C, Time: 60 min, Amount: 16.5 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 14.99 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
1.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge

TARGET WATER PROFILE:
Profile Name: My Pilsner
Ca2: 30
Mg2: 2
Na: 13
Cl: 20
SO4: 28

 

[Benfleet Brewery]

I managed to get a sneaky hour whilst WFH today and got a the vanguard lager kegged and saved the slurry of CML Cali Common ready to dump another brew onto it tomorrow.

So, another lager tomorrow but I only had just over 1kg Lager malt and had to improvise with a mix of Maris Otter and cane sugar. I’m also using some hops I’ve not used before. Herkules and Halletau Blanc. As is usually the case with me, these were bought because they were on special offer from Worcester Hop Shop at £2 per 100g so worth a go I thought. They are both quite high AA so even by only using a small amount early on I still needed very few in total to reach my desired IBU. I just hope this doesn’t mean there’s no hop flavour at all in the finished beer but, hey ho, worth a go I suppose.

HOME BREW RECIPE:

Title: Herkules Blanc Lager

Brew Method: All Grain
Style Name: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.3 liters
Boil Gravity: 1.037
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.045
Final Gravity: 1.008
ABV (standard): 4.94%
IBU (tinseth): 29.27
SRM (morey): 4.72
Mash pH: 5.55

FERMENTABLES:
1.1 kg - London Lager Malt (26.8%)
200 g - Torrified Wheat (4.9%)
100 g - Munich - Light 10L (2.4%)
200 g - Cane Sugar - (late boil kettle addition) (4.9%)
100 g - Melanoidin (2.4%)
2.4 kg - Maris Otter Pale (58.5%)

HOPS:
10 g - Herkules, Type: Leaf/Whole, AA: 14, Use: Boil for 60 min, IBU: 15.71
15 g - Hallertau Blanc, Type: Leaf/Whole, AA: 9.5, Use: Boil for 20 min, IBU: 9.69
10 g - Hallertau Blanc, Type: Leaf/Whole, AA: 9.5, Use: Boil for 10 min, IBU: 3.87

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: 60 min, Amount: 16.5 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 14.99 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
1 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
0.2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
1.3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
0.2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Sparge
1 g - Epsom Salt, Time: 0 min, Type: Water Agt, Use: Mash

YEAST:
Crossmyloof Brew - Californian
Starter: No
Form: Slurry
Attenuation (avg): 79%
Flocculation: Medium
Optimum Temp: 15 - 22 C
Fermentation Temp: 17 C

TARGET WATER PROFILE:
Profile Name: Lager
Ca2: 85.5
Mg2: 8.1
Na: 26
Cl: 46.1
SO4: 110.1
HCO3: 35.4

 

[Benfleet Brewery]

Loving life

 

[Benfleet Brewery]

Predicted 1.045. That’ll do.

 

[Benfleet Brewery]

I’ve not got a lot of spare time this weekend apart from a few hours this evening and again tomorrow morning before entertaining friends for dinner but I really wanted to get a Benfleet Bitter going. So, having gone through the thread on overnight mashing I’ve decided to give that ago. Never done anything like it before.

This evening I treated the water and heated it to strike temperature before adding the grains and have left them mashing outside in the Brewzilla with the just the 500w element on, temperature set to 66 degrees and covered everything over with a quilt and large bin liner.

My plan is to heat the sparge water tomorrow morning whilst mashing out and just carry on from there. Hopefully that’ll work

Recipe uses my home grown Fuggle hops with a bit of Warrior just to assist with the IBUs. Using Fuggle only for bittering risked clogging the hop spider too much.

HOME BREW RECIPE:

Title: Benfleet Bitter

Brew Method: All Grain
Style Name: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.79 liters
Boil Gravity: 1.033
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.039
Final Gravity: 1.010
ABV (standard): 3.77%
IBU (tinseth): 31.17
SRM (morey): 10.23
Mash pH: 5.46

FERMENTABLES:
2.6 kg - Maris Otter (73.2%)
0.6 kg - Vienna Malt (16.9%)
300 g - Crystal Malt 150 (8.5%)
50 g - Chocolate (1.4%)

HOPS:
40 g - Fuggles (4.5 AA), Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 20.94
5 g - Warrior (16 AA), Type: Leaf/Whole, AA: 14, Use: Boil for 60 min, IBU: 8.14
11 g - Fuggles (4.5 AA), Type: Leaf/Whole, AA: 4.5, Use: Boil for 10 min, IBU: 2.09

MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 21.67 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 10.41 L

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4.2 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
4 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
2.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
1.2 g - Calcium Chloride (dihydrate), Time: 0 min, 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
Fermentation Temp: 19 C

TARGET WATER PROFILE:
Profile Name: Bitter
Ca2: 150
Mg2: 10
Na: 52
Cl: 130
SO4: 250
HCO3: 35

 

[Benfleet Brewery]

Well, overnight mashing saves a bit of time on brew day doesn’t it.

I started heating the sparge water at 9.00am, 60 minutes boil and just chilled the wort to 20 degrees so a total 2hr 20 minutes. Everything cleaned up except the Brewzilla.
Ill let the wort settle for 30 as I normally do before it goes into the FV and I pitch the yeast.
One thing I forgot today is to add half a protofloc. This will be the first AG brew I’ve made without adding it at 10 minutes so it’ll be interesting to see what the difference is.

 

[Benfleet Brewery]

So, the results are in. It seems Protofloc really does help to produce clearer wort.
Ive received many positive comments on here previously saying how clear my wort is going into the FV and todays is so different. Part of me is gutted that I forgot today but a bigger part pleased to know that it really is a worthwhile addition.

Or, is the overnight mashing to blame?

 

[pilgrimhudd]

Personally i've not found it to make any difference whether it's an overnight mash or not. I tend to get grain from lots of different places and I think for me the crush is the biggest factor as to whether it's hazy or not. On friday I brewed an English Pale using Baird Pale Malt I bought from the homebrew shop, it was incredibly hazy and full of trub. 2 weeks ago I brewed another English Pale with Weyermann Pale malt and it was crystal clear!!

 

[Benfleet Brewery]

Hmmm, I’ve been using Bairds for a while now and this is the first cloudy one. I think it must be the lack of Protofloc. I usually have a load of trub in the bottom of the Kettle after leaving it for 30 minutes after cooling but this time there was hardly any. It was all still suspended in the wort.

 

[Benfleet Brewery]

Another version of my Mandarina Summit Pale Ale will be made tomorrow but to give me a good start I’ll be mashing overnight again. Thankfully Eunice is retreating.

HOME BREW RECIPE:

Title: Mandarina Summit Pale Ale v2

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 27.89 liters
Boil Gravity: 1.046
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.052
Final Gravity: 1.013
ABV (standard): 5.15%
IBU (tinseth): 30.98
SRM (morey): 7.78
Mash pH: 5.56

FERMENTABLES:
4 kg - Maris Otter Pale Ale (86%)
200 g - Torrified Wheat (4.3%)
350 g - Cara Malt (7.5%)
100 g - Caramel / Crystal 150L (2.2%)

HOPS:
10 g - Summit (18.5 AA), Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 16.36
5 g - Summit (18.5 AA), Type: Leaf/Whole, AA: 15, Use: Boil for 15 min, IBU: 4.06
5 g - Mandarina Bavaria, Type: Pellet, AA: 8.5, Use: Boil for 15 min, IBU: 2.53
5 g - Summit, Type: Leaf/Whole, AA: 15, Use: Boil for 5 min, IBU: 1.63
5 g - Mandarina Bavaria, Type: Pellet, AA: 8.5, Use: Boil for 5 min, IBU: 1.02
20 g - Mandarina Bavaria, Type: Pellet, AA: 8.5, Use: Hop Stand for 15 min, IBU: 2.32
15 g - Summit, Type: Leaf/Whole, AA: 15, Use: Hop Stand for 15 min, IBU: 3.07

MASH GUIDELINES:
1) Strike, Temp: 66C, Time: Overnight, Amount: 19.72 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 12.82 L

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3.4 ml - Lactic Acid, Time: 0 min, Type: Water Agt, Use: Sparge

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: Light colored and hoppy
Ca2: 107
Mg2: 10
Na: 52
Cl: 86
SO4: 110
HCO3: 86.2

 

[Benfleet Brewery]

Having mashed overnight I went outside to carry on at 9.00am and was all done and cleaned up by midday.
If anyone reads this thread they may recall I forgot to use a Protofloc in my brew last week when I did my first overnight mash. The wort from the Kettle into the FV was so cloudy compared to what it usually is but, as much as I was convinced this was because I hadn’t used Protofloc, there was also the other variable of the overnight mash that could have possibly been to blame.
So, having now completed my second brew after mashing overnight, and this time remembering to chuck in half a Protofloc 10 mins from the end of the boil, I think I can safely say that was the issue.

Wort from the Kettle last week WITHOUT Protofloc and left for 30 minutes to settle after chilling:

Wort from the Kettle this week WITH Protofloc and left to settle for 30 minutes after chilling:

 

[pilgrimhudd]

It's a beautiful sight.

 

[Benfleet Brewery]

I have never tried a Marzen but do really like the sound of a malty lager. Intrigued to try to make one and inspired by one brewed by @nickjdavis that claimed BOS at the Scottish Comp recently, yesterday I had a bash at something similar.

Well, I say similar, I had only 300g Munich and no Caramunich III, so I improvised quite a bit with Vienna and a bit of Extra dark Crystal. I also used Pale instead of lager malt.

I’m not expecting anything that’ll challenge Nicks Lili Marlene of course, but if I end up with a decent malty lager I’ll be well pleased.

HOME BREW RECIPE:

Title: Benfleet Dark Lager

Brew Method: All Grain
Style Name: Märzen
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.049
Efficiency: 76% (brew house)

STATS:
Original Gravity: 1.056
Final Gravity: 1.011
ABV (standard): 5.88%
IBU (tinseth): 23.49
SRM (morey): 9.78
Mash pH: 5.55

FERMENTABLES:
1.5 kg - Maris Otter Pale Ale (28.2%)
3 kg - Vienna Malt (56.4%)
400 g - Cara Malt (7.5%)
120 g - Extra Dark Crystal 160L (2.3%)
300 g - Munich - Light 10L (5.6%)

HOPS:
22 g - Magnum, Type: Pellet, AA: 9.2, Use: Boil for 60 min, IBU: 23.49

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: Overnight, Amount: 21.07 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 10.06 L

OTHER INGREDIENTS:
1 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
3.4 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
1.4 g - Sodium Bicarbonate, Time: 0 min, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
0.5 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
1.5 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Sparge
0.22 g - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
2 g - Epsom Salt, Time: 0 min, Type: Water Agt, Use: Sparge
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Crossmyloof Brew - Hell x 2 Packs
Starter: No
Form: Dry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 12.22 - 21.11 C
Fermentation Temp: 14 C for 7 days, 18 C for 3 Days, 2 C for 4 days.

TARGET WATER PROFILE:
Profile Name: Marzen
Ca2: 85
Mg2: 10
Na: 6
Cl: 95
SO4: 70
HCO3: 70

 

[Benfleet Brewery]

Having kegged my Marzen today I saved a third of the CML Hell yeast and plan a Lager tomorrow. As always, hops were on special offer so I’m trying Kazbek for the first time.

Overnight mash on.

HOME BREW RECIPE:

Title: Kazbek Lager

Brew Method: All Grain
Style Name: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.35 liters
Boil Gravity: 1.040
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.49%
IBU (tinseth): 27.01
SRM (morey): 3.66
Mash pH: 5.57

FERMENTABLES:
3.5 kg - Extra Pale Ale Malt (85.4%)
500 g - Vienna Malt (12.2%)
100 g - Melanoidin (2.4%)

HOPS:
10 g - Magnum, Type: Pellet, AA: 9.2, Use: Boil for 60 min, IBU: 11.13
20 g - Kazbek, Type: Leaf/Whole, AA: 5.5, Use: Boil for 30 min, IBU: 9.3
30 g - Kazbek, Type: Leaf/Whole, AA: 5.5, Use: Boil for 10 min, IBU: 6.58

MASH GUIDELINES:
1) Strike, Temp: 67 C, Time: 60 min, Amount: 18.18 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 13.45 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
1.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Hell
Starter: No
Form: Slurry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 12.22 - 21.11 C
Fermentation Temp: 14 C

TARGET WATER PROFILE:
Profile Name: Pilsner
Ca2: 30
Mg2: 2
Na: 13
Cl: 20
SO4: 28
HCO3: 0.2

 

[Benfleet Brewery]

Well, whats a brew day without a little glitch?

After the overnight mash I didn’t get to start heating the sparge water until after 3.00pm (long story). Anyway, I’ve then over sparged and ended up 2 litres over with my pre boil volume. So, I then decided on a 70 minute boil and to add 200g cane sugar in an attempt to get back to my predicted 1.045 OG.
As it was, it appears neither of those measures were actually necessary as I somehow ended up with the planned 23 litres in the FV, BUT, with an OG of 1.050

 

[Benfleet Brewery]

Brew day yesterday. A Single hopped Simcoe pale ale. Didn’t do an overnight mash this time as the sun was forecast to be shining so a I wanted to make the best use of the free electricity from the solar panels.

Efficiency was down a bit overall from the usual 80% to 75% but that’s fine. Just means I end up with a 4.5% abv beer instead of the originally predicted 5%. Probably not a bad thing.

My amended recipe is:

HOME BREW RECIPE:

Title: Simcoe Pale Ale

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.57 liters
Boil Gravity: 1.038
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.009
ABV (standard): 4.53%
IBU (tinseth): 33.43
SRM (morey): 6.94
Mash pH: 5.58

FERMENTABLES:
3.5 kg - Maris Otter Pale Ale (81.4%)
200 g - Wheat Malt (4.7%)
100 g - Caramel / Crystal 150L (2.3%)
500 g - Vienna Malt (11.6%)

HOPS:
18 g - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 60 min, IBU: 28.02
7 g - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 15 min, IBU: 5.41
5 g - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 0 min
70 g - Simcoe, Type: Pellet, AA: 12.7, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 18.74 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 14.13 L

OTHER INGREDIENTS:
0.5 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.5 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3 ml - Lactic Acid, Time: 0 min, Type: Water Agt, Use: Sparge
2.2 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Five
Starter: No
Form: Dry
Attenuation (avg): 78%
Flocculation: High
Optimum Temp: 17.22 - 27.78 C
Fermentation Temp: 19 C

TARGET WATER PROFILE:
Profile Name: Light colored and hoppy
Ca2: 145
Mg2: 10
Na: 52
Cl: 86
SO4: 201.2
HCO3: 99.7

 

[Benfleet Brewery]

So I’m putting my feet up today after two brew days on the spin over the past few days.



Friday 15th my plan was to have another attempt at something like Adnams Ghost Ship. The last attempt was ok but I used crystal malt for colouring, I think Adnams use Rye malt, so mine lacked the spice character of Ghost Ship which I’m told rye malt gives to a beer. So, Rye male instead of Crystal this time. I am also making use of the Citra hops kindly donated by @S.R.S. However, and there is always one isn’t there, my hope to use CML five yeast was quickly quashed when I realised I didn’t have any, so I ended up using CML Voss instead

We’ll see. I’m fermenting it at 35 degrees so I plan to dry hop this after three days and keg 5 days later.

HOME BREW RECIPE:

Title: Spooky Pale Ale

Brew Method: All Grain
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.037
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.042
Final Gravity: 1.008
ABV (standard): 4.55%
IBU (tinseth): 35.7
SRM (morey): 8.75
Mash pH: 5.57

FERMENTABLES:
3.5 kg - Maris Otter Pale Ale (83.3%)
250 g - Cara Malt (6%)
250 g - Crystal Rye (6%)
200 g - Vienna Malt (4.8%)

HOPS:
10 g - Chinook (13 AA), Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 16.05
20 g - Citra (13 AA), Type: Pellet, AA: 13, Use: Boil for 10 min, IBU: 11.64
25 g - Citra (13 AA), Type: Pellet, AA: 13, Use: Boil for 5 min, IBU: 8
15 g - Citra (13 AA), Type: Pellet, AA: 13, Use: Hop Stand for 15 min
20 g - Citra, Type: Pellet, AA: 13, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 18.46 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 14.24 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
2.72 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.5 g - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.25 g - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
3.3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
5.1 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Voss Kveik
Starter: No
Form: Dry
Attenuation (avg): 80%
Flocculation: High
Fermentation Temp: 35 C

TARGET WATER PROFILE:
Profile Name: Spooky
Ca2: 159
Mg2: 10
Na: 52
Cl: 86
SO4: 234.5
HCO3: 139.5

 

[Benfleet Brewery]

Saturday 16th April was a full on day with kegging my Munich Hells and making a simple Vanguard lager to dump straight onto some of the slurry.

HOME BREW RECIPE:

Title: Benfleet Vanguard Lager

Brew Method: All Grain
Style Name: German Pilsner (Pils)
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 27.75 liters
Boil Gravity: 1.038
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.044
Final Gravity: 1.009
ABV (standard): 4.58%
IBU (tinseth): 24.63
SRM (morey): 3.5
Mash pH: 5.63

FERMENTABLES:
3.5 kg - Crisp Clear Choice Extra Pale Ale Malt (92.1%)
200 g - Vienna Malt (5.3%)
100 g - Melanoidin (2.6%)

HOPS:
30 g - Vanguard, Type: Leaf/Whole, AA: 5, Use: Boil for 60 min, IBU: 17.55
20 g - Vanguard (5 AA), Type: Leaf/Whole, AA: 5, Use: Boil for 20 min, IBU: 7.08

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: 60 min, Amount: 17.34 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 14.21 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
3.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
0.6 g - Calcium Chloride, Time: 0 min, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Protofloc, Time: 10 min, Type: Water Agt, Use: Boil
0.5 g - Calcium Chloride, Time: 0 min, Type: Water Agt, Use: Sparge
2.1 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
0.25 g - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge

YEAST:
Crossmyloof Brew - Kölsch
Starter: No
Form: Slurry
Attenuation (avg): 79%
Flocculation: High
Optimum Temp: 15 - 22 C
Fermentation Temp: 19 degrees

TARGET WATER PROFILE:
Profile Name: Munich
Ca2: 74.3
Mg2: 5
Na: 26
Cl: 56.4
SO4: 57
HCO3: 77.4