Bit of an experimental day today. First up, I wanted to give melanoidin malt a spin. I started with one of my ruby mild recipies and messed around, beefing it up until I came up with the below. I originally had a small amount of black malt in it to try and get a ruby colour, but missed them out to see what the melanoidin and molasses would do on their own. The other thing I wanted to try was dual pitching with S-33 plus something that attenuates better and would finish lower. I had CML BEòIR in stock, so I chose that. It isn't the fastest starting yeast in my experience, so I pitched both at the same time. Might have been better to pitch the S-33, wait 12 hours or so, then pitch the CML. We will have to see. I was shooting for 20L @ 1.052 and got 21 @ 1.051, which is pretty good. Colour was good; but I will try a tiny amount of black next time to increase the ruby notes. Wort tasted amazing.
John's Old Ale
5.6%
Batch Volume: 20 L
Boil Time: 60 min
Original Gravity: 1.052
Final Gravity (Adv): 1.009
IBU (Tinseth): 36
Colour: 30 EBC
Mash
Temperature — 67 °C — 60 min
Malts (4.68 kg)
4 kg (76.5%) — Crisp Plumage Archer Malt — Grain — 4 EBC
380 g (7.3%) — Crystal 60L — Grain — 118 EBC
200 g (3.8%) — Muntons Melanoidin — Grain — 60 EBC
100 g (1.9%) — Muntons Wheat Malt — Grain — 4.3 EBC
Other (550 g)
500 g (9.6%) — Demerara Sugar — Sugar — 3.9 EBC — Boil
50 g (1%) — Blackstrap Molasses (Meridian) — Sugar — 1875 EBC — Boil
Hops (40 g)
20 g (33 IBU) — Summit (Whole) 14% — Boil — 90 min
20 g (4 IBU) — Fuggles 4.5% — Boil — 10 min
Miscs
4 ml — Phosphoric Acid 85% — Mash
2.6 ml — Phosphoric Acid 85% — Sparge
Yeast
1 pkg — Fermentis S-33 SafBrew Ale 70%
1 pkg — Crossmyloof BEòIR 75%
Fermentation
Primary — 21 °C — 0 days
