Discussion in 'Beer Brewdays!' started by MyQul, Feb 26, 2016.
Or off their trolleys.....
The CML ale yeast is good (well was the last time I used it) but I'm really liking the Gales yeast. When I made the starter for tommorows brew I drank the beer which I had decanted off the harvested yeast, from last weeks Golden Ale and it was superb, even at this stage (haven't bottled the Golden Ale yet but I'm hopping for good things), so I've got some high expectations for this brew.
I think (hoping) this is going to be the recipe for my house bitter. It's the coming together of the best bits, that I've liked, of a few bitters that I've made
Lovely smooth brewday for my OSC Bitter today, just as easy as last weeks 10Lbrew. Took me almost exactly 3 hours from start to finish.
Just over 20L in the no chill FV cooling down. I'l take a gravity reading tommorow and hopefully I've hit my efficiency target so I can dilute it down to 23L. Then pitch the Gales yeast
I was having a small issue with efficiency, I was getting high 50 percent/low 60's for the last few brew. It seems that my knock off corona mill either does that (low 50s/low 60s) or 80 percent and nothing in between.
I'd had the nuts a little looser on the bridle to make it easier to mill but I milled some grain and tightened the nuts as much as possible ( I milled it a week or two before xmas but then changed my mind about brewing that day and put the milled grain in the freezer in a zip lock bag) and the efficiency has shot up. Tbh I'd prefer it to be a little easier to mill and a lower efficiency (maybe around 72%). The mill only cost Ã¯Â¿Â½Ã¯Â¿Â½ÃÂ£20 so I cant really complain as it really does a good job for the price.
Anyway, this is what I made today
Occums Razor Stout (5L)
Original Gravity (OG): 1.056 (ÃÂ°P): 13.8
Final Gravity (FG): 1.011 (ÃÂ°P): 2.8
Alcohol (ABV): 5.87 %
Colour (SRM): 29.3 (EBC): 57.6
Bitterness (IBU): 37.3 (Average)
900g Golden Promise Malt
100g Flaked Barley
50g Crystal 60
50g Roasted Barley
6.25g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 66ÃÂ°C for 60 Minutes. Boil for 60 Minutes
Fermented at 17C ambient with CML Kolsch yeast (its just what I had in the fridge)
Having a porter/stout I take it.I assume that when frozen it helped breakdown the starches in the barley as it helps breakdown the pectin in fruit.
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As it has roast barley in it I'm considering it a stout.
Ive no idea if freezing grain helps break down the starches. I only put it in the freezer to help keep it the grain fresh as I had milled it
Made this today:
Occums Razor - Stout
Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.84 %
Colour (SRM): 30.9 (EBC): 60.8
Bitterness (IBU): 38.6 (Average)
1.91kg Golden Promise Malt
208g Flaked Barley
108g Crystal 60
108g Roasted Barley
14.16g Challenger (8.5% Alpha) @ 30 Minutes (Boil)
7.19g Magnum (11.1% Alpha) @ 30 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 30Minutes
Fermented at 16°C withCML Kolsch Yeast
How do you find the Golden Promise, compared to MO ?
I see you are going for a 30 minute boil, something I am considering for my first AG brew. What is the extra quantity of hops that you add to compensate for the reduced boil time?
I havent used MO for a long time so cant really comment of nthe difference but if you google GP vs MO it should be able to tell you. Before the GP I used to buy the GEB irish ale malts. I bought a sack of GP as you can use it for ales and light (pseudo) lagers
The extra hops for 30min boil for my batch had I done 60min boil would have been 9.3g Challenger and 4.5g Magnum
Apart from time saving is there any other advantages in doing a 3o mn boil?
Not that I know of - just time saving
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