This beer has been in the bottle for only 2 weeks but is really good. Early start to the weekend!Well, the excitement of the Parti-gyle has to wait. SWMBO has recently annexed the territory known as #2 daughter's bedroom and is converting it into her study (mini-empire). I am enslaved to do painting and furniture moving for the next 3 days, but took today out to watch the magnificent Exeter Chiefs see off the might of Racing 92 (tried and failed to do a Likely Lads style attempt at not knowing the outcome). The game came later, before this morning's beer:
Medium Crystal 250g
Sugar circa 600g
Warrior 20g @ FW (these hops looked very brown and a bit rubbish)
Mosaic - 15 / 15/ 20 grams @ 15 / 5 / 0mins.
US 05 re-used as the yeast.
Extraordinary looking efficiencies today @ circa 82%, but why believe the improbable, when it's more likely that I just measured the wort at the wrong point in the process. I always re-sparge the GF with another 1L of water whilst the Malt Pipe is balanced on the Wilko 15L pot. The contents get boiled, usually with whatever sugar goes in the FV.
I am increasingly of the view that "All Grain" brewing may be a strange affectation that relates to a former reality and mindset. 10% simple sugars in the bill of fermentables seems to be very much in the tradition of English and Belgian beers. Not to mention that the end product seems often to be rather more palatable.
Mosaic hops quite understated, but definitely getting that Peachy/Apricot thing.
As the beer is straight from the garage and it is pretty cold today, maybe this has an influence?