Martin's Brewday

Discussion in 'Beer Brewdays!' started by MartinHaworth, Jun 8, 2017.

  1. Oct 14, 2017 #21

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Dunk sparged @75C at 8am. Now got 4 pans on the hob heating towards the boil!
     
  2. Oct 14, 2017 #22

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Got it cooled to 30C by 10.30 and had to go out, so tipped it all in the FV and pitched on my return.

    21L at 1051 giving around 70% efficiency - happy with that.

    Smells rich and good!

    Cheers

    Martin
     
  3. Oct 14, 2017 #23

    Slid

    Slid

    Slid

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    Ruby Mild is a little bit different and takes quite a while to be at its best. Should be fine for the Festive Season!

    I have done one and intend to do a second - I don't brew many beers more than once now!
     
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  4. Oct 14, 2017 #24

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Thanks Slid,

    It's always a balance. Like you I tend to do things I haven't done before - but a chap I know locally tends to the same one recipe.

    The local homebrew club will be announcing the new 'beer of the quarter' challenge on MOnday, and I'm really looking forward to a new challenge.

    Cheers

    Martin
     
  5. Oct 28, 2017 #25

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    2weeks in primary, 1048 down to 1007, so with priming that approaches 6%. 37 bottles.

    Tastes really nice already! Very clear (apart from last bottle!)

    In a change to my normal method of fermenting in the kitchen (temp variation), I fermenters in a spare unheated room. We will see..

    Cheers Martin
     

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  6. Oct 28, 2017 #26

    Honk

    Honk

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    Just read this through from the beginning and I love your homebrew clubs challenges with everyone trying to produce the same beer but with slightly different approaches.
    I also like your use of a drilled fermenter rather than a grain bag, how's that working out for you? And did you go for 3mm holes or a mesh?
    Lastly in the photo above is that your ruby mild? I'm also drinking a ruby mild from Gh book but it's much darker than that, (different crystal maybe if you used same recipe) like you I liked quite young but I've set aside a mini keg for Christmas.
     
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  7. Oct 28, 2017 #27

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Thanks Honk - this is to the GH recipe, but I used a lighter Crystal (GH does not specify).

    The drilled fermenter as a grain basket was a failed experiment, as the sparge tended to stick and efficiency went right down. I'm back with a bag, with quick dunk sparges and easy 79% efficiency!

    I really enjoy our quarterly challenges - I came exactly half way up the field with my smoked stout - a chocolate stout won.

    The next challenge - and my next brew - is a Worthington White Shield clone. I've been drinking a few bottles as preparation, and it is not really recognisable as a modern IPA - the yeast speaks strongly and the malt is quite forward. It will be interesting to use Northdown and Challenger.

    Cheers

    Martin
     
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  8. Nov 4, 2017 #28

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    OK, brew evening tonight...White Shield CLone...this is the Norwich Brew Club Beer of the Quarter and the recipe is given as:

    Worthington White Shield 19 Litres
    Pale Malt 3.3kg
    White Sugar 395g
    Crystal Malt 275g
    Start of Boil
    Challenger 23g
    Northdown 16g
    Last 10 mins of Boil
    Northdown 13g
    Irish Moss 3g
    OG 1050
    Mash 66C
    FG 1008
    ABV 5.60%
    IBU 40
    Colour EBC 21
     
  9. Nov 4, 2017 #29

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Using ashbeck water from Tesco, as I am not up to water. chemistry yet.

    You've all seen biab before, but here is my boil...
     

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  10. Nov 4, 2017 #30

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    18lt at 1056 post boil, liquor t back to 20l to give correct target of of 1050.

    Around 70% brew house efficiency is about normal for me.

    Pitching cml real ale directly, as I'm tired and ready for bed!

    Cheers Martin
     

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  11. Nov 5, 2017 #31

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    I've had a coopers cerveza and some BE1 lying around for a few months, so what with having a clean FV that I used yesterday for a sterilising pot...I stuck it on using more Ashbeck water.

    Plan to dry hop after 1 week. What hops should I order from CML? 20g of Citra?

    Cheers

    Martin
     
  12. Nov 12, 2017 #32

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Went for citra, and have just dry hopped the Cooper's cerveza +Be1 with 20g.

    We will see...
     
  13. Nov 19, 2017 #33

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Bottled 30 bottles of white shield. Final gravity 1007- one point too low.

    Trial jar seemed good.

    Let's see.

    Martin
     

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  14. Nov 19, 2017 #34

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Also bottled the Cooper's cerveza + BE+ citra dry hop.

    33 bottles, lovely aroma!

    Haven't got many empties left...better get busy!

    Cheers Martin
     

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  15. Dec 2, 2017 #35

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    An evening of drinking beer...
    The Ruby Mild - fermented with 04 - took ages to carbonate up; to the extent that I tabled it for advice after 3 weeks at our brew club. Now, having bottled for 5 weeks it is coming good. I reckon it will find it's legs by Christmas (which is what @Slid said in the first place).

    I had an early bottle of the coopers cerveza +BE1+ dry hop Citra..and it is lovely! Great aroma and taste of passion fruit.

    Now I'm going to try my first early bottle of White Shield clone - 2 weeks in the bottle.

    Cheers

    Martin
     
  16. Dec 2, 2017 #36

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Hmmm..white shield still a bit young...
     
  17. Jan 1, 2018 #37

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    OK, brew day tomorrow, planning a California Common based on a recipe from Beer and Brewing:

    ALL-GRAIN
    Batch size: 5 gallons (19 liters)
    Brewhouse efficiency: 90% - will have to up the grains a bit as I am usually around 80%
    OG: 1.052
    FG: 1.010
    IBUs: 36
    ABV: 5.5%
    MALT/GRAIN BILL
    7.5 lb (3.4 kg) MO
    1.5 lb (680 g) light crystal malt (40L)
    1 lb (454 g) Abbey or Biscuit malt
    HOPS SCHEDULE
    1 oz (28 g) Northern Brewer [7.3% AA] at 60 minutes
    0.5 oz (14 g) Northern Brewer [7.3% AA] at 20 minutes
    1 oz (28 g) Northern Brewer [7.3% AA] at flame-out

    YEAST
    CML California Common.
    DIRECTIONS
    Mash saccharification rest at 151°F (66°C) for 60 minutes. Boil for 60 minutes.


    Everything clean, weighed and sterilising ready to go first thing tomorrow.

    Cheers

    Martin
     
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  18. Jan 1, 2018 #38

    Robin54

    Robin54

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    Ive just made (and drunk!) this brew and used the GHughes recipe. it came out well .
    I would say you need some chocolate malt for colour, and your crystal is a tad high, for my tastes anyway. I'm sure some expert will be along shortly to give you more expert advice, cos Im not good at that sort of thing!!
    he uses 41gms at 70 mins
    14 gms at 1O minutes
    41 gms at F/O
    all Northern brewer
    I still think you are using too much crystal which will give a very sweet/cloying beer.
    Lets see what others think about this, Im no expert.
     
  19. Jan 1, 2018 #39

    Oneflewover

    Oneflewover

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    I'm REALLY no expert, but I recently made a cali common. I used the G Hughes hop schedule with 4.2kg maris otter and 0.7kg crystal; I make that just under 15% of the grain bill. Tis a fine drop, but I wouldn't want any more crystal in it. I used the CML yeast too.
     
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  20. Jan 1, 2018 #40

    MartinHaworth

    MartinHaworth

    MartinHaworth

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    Thank you both for that, I may cut down the crystal.

    He much chocolate ( I have some somewhere I think...)

    Cheers Martin
     

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