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It's been a week so I took a sample to see what's occuring.

It's down to 1012/1010 ish, so might have a point or two to go but not much. I'll leave it another week anyway to finish up.

The sample tasted quite nice, and happily, no 'CML yeast tang' that I got with the US and ale yeasts. So I'm quite hopeful that this might turn out a half decent brew.
 
The Kentucky Common has finished at 1010, giving a pleasing 4.73% abv and apparent attenuation of 78%, which is within yeast specifications. Tastes nice, but is hazy. I've set the fermenting fridge to 4 degrees to cold crash it, and will package it in a King Keg on Friday or Saturday ~ I've got to rebuild the S30 valve on the king keg first.

My Lovibond has dropped clear, and tastes OK. It had picked up a taint from the barrel (I had lent it out, and my friend cleaned / sanitised it with Milton; I obviously didn't rinse it enough) but this appears to be subsiding, so I'll leave it a bit longer.
 
Put the Kentucky common in a king keg today, it had a week at 4 degrees then a few days gently coming up to ambient. Still 1010 and now clear as a clear thing. Tastes really nice, very clean. There is a fruity sort of tatse, not yeasty fruity more black currant, which I think is the Bramling Cross hops. Just needs a few weeks to carb up and condition. Deffo looks like this is. CML yeast I can live with. Keen to try the same recipe with an English yeast to see the difference it makes.

20180914_144946.jpg
 
Slap on the brylcreem and comb your quiff, I'm going back to the 1950's with a Ron Pattinson recipe. ~ 1954 Whitbread Double Brown. Its going to be my first time making brewers invert sugar using the dilution method. Mash is on!
 
Slap on the brylcreem and comb your quiff, I'm going back to the 1950's with a Ron Pattinson recipe. ~ 1954 Whitbread Double Brown. Its going to be my first time making brewers invert sugar using the dilution method. Mash is on!

Dilution method? Mixing golden syrup and treacle?
 
Anything historic comes from Ron Pattinson's guide to vintage ale book, or his blog, Shut up about Barkley Perkins.

Current 'clone' recipes I do come from the late great Graham Wheeler's Brew Your Own British Real Ale

The rest, like the Kentucky Common, I make up myself reading about a style on websites like Brew Your Own then playing around in Brewers Friend recipe builder with ingredients I have available to me until I get something that matches vthe style, which is a bit amateurish no doubt, but works for me.
 
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First outing for my ESB, which is intended for bottling and aging for a few months.

Title: John's House ESB
Brew Method: All Grain
Style Name: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 26.4 liters
Boil Gravity: 1.041
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.055
Final Gravity: 1.013
ABV (standard): 5.4%
IBU (tinseth): 49.1
SRM (morey): 12.67
FERMENTABLES:
4 kg - United Kingdom - Maris Otter Pale (80%)
0.5 kg - German - Munich Light (10%)
200 g - United Kingdom - Crystal 60L (4%)
100 g - Flaked Barley (2%)
200 g - United Kingdom - Extra Dark Crystal 120L (4%)
HOPS:
20 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 23.3
25 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 30 min, IBU: 22.39
25 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 5 min, IBU: 3.42
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 90 min, Amount: 15 L
2) Sparge, Temp: 72 C, Time: 15 min, Amount: 18.4 L
Starting Mash Thickness: 3 L/kg
YEAST:
Mangrove Jack - Liberty Bell Ale M36
Starter: No
Form: Dry
Fermentation Temp: 21 C


Mash is on.....
 
Well tickle me pink and call me Colin. 1055 OG with exactly 20L in the FV. Struggled to get the wort down with the immersion chiller, I wonder if the water is still a bit warm. Anyway, ints in the fermentation fridge at 30 degrees on chill and I'll pitch a bit later on. Sample tasted good.
 
Yeasts pitched at 27 degrees, dry, sprinkled on the wort foam. By the time the yeast will have rehydrated, it was down to 24/24, and falling rapidly. Now say happy at 22.5 +/- .5. It appears to have started already, which is fairly normal for the MJ Liberty Bell yeast.
 
Looks a really nice recipe, hope it comes out well. Must brew something along those lines soon
 
ESB bottled yesterday ~ tastes really promising. Doing a historic lager today (sort of). I'm brewing Ron Pattinsons 1934 Barkley Perkins Draught Lager, but with a Kolsch yeast at 12 degrees. Its a fairly complicated mash schedule, which I'm halfway through;

1) Infusion, Temp: 51 C, Time: 40 min, Amount: 9.3 L, Use 56.4 degrees stike
2) Temperature, Temp: 70 C, Time: 20 min, Amount: 6.9 L, boiling
3) Temperature, Temp: 77 C, Time: 15 min, Amount: 5.4 L, boiling
4) Sparge.

The recipe is a simple 50/50 mix of pale (golden promise in my case) and lager malt, with hop additions, Saaz in my case, at 90 and 30 mins ~ full details of my master plan here.
 
Hi JJSH, just looking at your ESB recipe I see you've used MJ Liberty Bell M36. I brewed the Greg Hughes ESB with M36 recently. I tried a bottle last night after a month in the bottle and the flavours from the yeast are good. Fermented at 21°C stepped up to 22.5°C after 6 days, and there is a pleasant fruity and honey flavour and slight hotness of alcohol there to go with the malt. I was really pleased with M36.

I think you'll enjoy yours when it's ready.
 

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