PilgrimHudds Brewdays

Discussion in 'Beer Brewdays!' started by pilgrimhudd, Apr 26, 2019.

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  1. Jun 21, 2019 #41

    pilgrimhudd

    pilgrimhudd

    pilgrimhudd

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    Yeah i prime with brown sugar or demerera with all my darker beers, i can't say i've noticed a difference because i haven't tried normal sugar, it just seems to make sense!
     
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  2. Jun 24, 2019 #42

    pilgrimhudd

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    Bottled up my vanilla choc stout today, 17x500ml bottles, 60g brown sugar.

    Finished with an fg of 1022, however i did add 200g lactose into the fv a few days ago so am going to work out the real abv later.

    Smell - very chocolatey
    Look - black as your hat
    Taste- quite bitter, chocolate comes through at the end, not sure about the vanilla, which is good because i didn't want it too much the other way and be overpowering.

    Under the stairs it goes, not to be disturbed till november. Well..... maybe september.
     
  3. Jun 25, 2019 #43

    pilgrimhudd

    pilgrimhudd

    pilgrimhudd

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    So fag packet maths i've worked out that the FG without lactose would have been around 1.008 which would give an abv of 8.4% which seems higher than it should be but after tasting it yesterday it can't be too far off!
     
  4. Jul 4, 2019 #44

    pilgrimhudd

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    Bottled up the black IPA late last night, 17l again into various size bottles although no plastic this time which is a shame as I like to squeeze it to see how the carbonation is going. Forgot to mention that this was my first go at dry hopping.

    100g of white sugar for priming. OG 1015 which had remained static for 3 days, makes it 4.9% lets say 5% with the priming sugar.

    Smell - Devine, lovely hoppy smell, citrus yummy.
    Look - Not as dark as it looked on brew day, more muddy brown.
    Taste - Very hoppy, definitely getting the malt too, think this one could be decent but i've said this before....

    To my surprise I have no room anywhere so i'm going to have to rearrange this weekend and find a place for them to quietly carbonate...
     
  5. Jul 4, 2019 #45

    matt76

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    Little bit surprised, I thought you had a penchant for brown sugar to prime your dark beers, no?

    I'm a little way behind you, I've rebrewed my black IPA, it's in the FV and just dry hopped it today. Should be ready to bottle Monday or Tuesday I reckon.
     
  6. Jul 5, 2019 #46

    pilgrimhudd

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    I'd run out.........:coat:

    Was thinking that I might re-brew this one as a traditional pale IPA as the hops are lovely. Funnily enough i've got an 17l ESB brew planned for the weekend and am hoping to sneak in a smaller 10l Belgian Abbey on Saturday if I can.
     
  7. Jul 5, 2019 #47

    matt76

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    So you'd leave out the Cara and chocolate wheat and just use pale malt?

    Funnily enough I did the same thing for the same reasons, my IPA is just pale malt (MO) with the same 3 hops as my BIPA. Great minds, eh? :laugh8:

    The difference is more hops in the boil (it's late hopped so no additions until 20 mins before end) and tons more in the dry hop.

    For the AIPA I switched the dry hop to 40g Amarillo + 20g citra (in ~11L) and Simcoe is only used for bittering.

    The BIPA dry hop by comparison is a pedestrian 15g each Simcoe & Citra
     
  8. Jul 12, 2019 at 6:00 PM #48

    pilgrimhudd

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    Sorry Matt, forgot to reply, yes I will just use pale malt for the next one!
     
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  9. Jul 12, 2019 at 6:29 PM #49

    pilgrimhudd

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    Busy day on the brewing front today. Two from GH's book, an ESB and an Old Ale.

    The ESB has gone in the big FV and i've scaled it to 17l as usual.

    3.5 kg pale malt
    180g Crystal
    90g Torrified Wheat
    12g ish of Chocolate Malt

    Mash for 1 hour at 65c

    26g Challenger @60
    Protofloc @15
    14g EKG @10
    10g Fuggle at switch off.

    Cooled to 22c, pitched packet of re hydrated Nottingham.

    I'm not a details man so things are very much estimated and ended up with 19l so the OG came in below predicted at 1046 so if all goes to plan will end up at 4.5 ish, not terrible.

    Going along concurrently on the stove was a 10l Old Ale.

    2.8kg Pale
    1kg Munich
    130g Dark Crystal
    40g Chocolate

    1 hour Mash at 66-70c struggle with temp control here.

    30g Goldings @70mins
    protofloc @15
    30g Goldings @10
    300 corn sugar @5


    Coooled to 22c,pitched Wyeast 1028.

    OG1070 again bit short but think this is likely something to do with my erratic temp control.
     
  10. Jul 12, 2019 at 6:30 PM #50

    pilgrimhudd

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    Forgot to taste the ESB but the Old Ale was lovely, malty bit of chocolate and very sweet.
     
  11. Jul 12, 2019 at 7:15 PM #51

    chrisb8

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    I'm looking at possibly doing the GH ESB next, sounds like a nice brew
     
  12. Jul 12, 2019 at 7:16 PM #52

    pilgrimhudd

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    Think it's a nice mix of hops, stupid that I didn't give it a taste, chucked it down the sink after checking gravity duh!
     
  13. Jul 12, 2019 at 7:30 PM #53

    matt76

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    I did an ESB of my own recently, also using EKG and Fuggles - still needs a couple more weeks to condition though.

    One thing to consider if you've some hops left is have a taste when it's almost done and have a think if it'd benefit from a dry hop (or split it and dry hop half).
     
  14. Jul 12, 2019 at 7:33 PM #54

    pilgrimhudd

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    That's an idea Matt, hadn't thought of that, I'll give it a week then have a taste!
     

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