jeg3
Landlord.
So I decided my brewery needed an update and was looking at a new / additional boiler and maybe later in the year a new Ss Brewtech mash tun. Anyway when I was looking at the cost it was more than a grainfather, so decided to go that instead.
The first brew was a spring ale:
Wrekin Spring Ale
Best Bitter
4.3% / 10.9 °P
All Grain
Grainfather G30
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 15.65 L
Sparge Water: 15.95 L @ 75 °C
Total Water: 31.6 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.039
Vitals
Original Gravity: 1.044
Final Gravity: 1.011
IBU (Tinseth): 34
Colour: 14.4 EBC
Mash
Temperature — 67 °C — 60 min
Mash out — 75 °C — 10 min
Malts (4.5 kg)
3.2 kg (71.1%) — Crisp Extra Pale Maris Otter® Malt — Grain — 3.4 EBC
800 g (17.8%) — BestMalz Pale Ale — Grain — 6 EBC
250 g (5.6%) — BestMalz Aromatic — Grain — 65 EBC
250 g (5.6%) — Weyermann Caramunich I — Grain — 101 EBC
Hops (64 g)
36 g (28 IBU) — Challenger 2020 (Whole) 7.3% — Boil — 60 min
28 g (6 IBU) — EKG 2020 (Whole) 5.1% — Boil — 10 min
Miscs
15 ml — CRS — Mash
2.38 g — Epsom Salt (MgSO4) — Mash
15 ml — CRS — Sparge
2.43 g — Epsom Salt (MgSO4) — Sparge
0.25 tsp — Irish Moss — Boil — 10 min
Yeast
1 pkg — Wyeast Labs 1318 London Ale III 75%
Anyway it all went to plan except the boil off wasn't that great but still managed only 2 points off OG.
In summary boil volume was 28l, but volume into the FV was 25. Using 1318 results in a big krausen so I only put 24 in to leave some head space.
All in all very pleased. The GF will take a bit of getting used to but that's to be expected with anything new
The first brew was a spring ale:
Wrekin Spring Ale
Best Bitter
4.3% / 10.9 °P
All Grain
Grainfather G30
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 15.65 L
Sparge Water: 15.95 L @ 75 °C
Total Water: 31.6 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.039
Vitals
Original Gravity: 1.044
Final Gravity: 1.011
IBU (Tinseth): 34
Colour: 14.4 EBC
Mash
Temperature — 67 °C — 60 min
Mash out — 75 °C — 10 min
Malts (4.5 kg)
3.2 kg (71.1%) — Crisp Extra Pale Maris Otter® Malt — Grain — 3.4 EBC
800 g (17.8%) — BestMalz Pale Ale — Grain — 6 EBC
250 g (5.6%) — BestMalz Aromatic — Grain — 65 EBC
250 g (5.6%) — Weyermann Caramunich I — Grain — 101 EBC
Hops (64 g)
36 g (28 IBU) — Challenger 2020 (Whole) 7.3% — Boil — 60 min
28 g (6 IBU) — EKG 2020 (Whole) 5.1% — Boil — 10 min
Miscs
15 ml — CRS — Mash
2.38 g — Epsom Salt (MgSO4) — Mash
15 ml — CRS — Sparge
2.43 g — Epsom Salt (MgSO4) — Sparge
0.25 tsp — Irish Moss — Boil — 10 min
Yeast
1 pkg — Wyeast Labs 1318 London Ale III 75%
Anyway it all went to plan except the boil off wasn't that great but still managed only 2 points off OG.
In summary boil volume was 28l, but volume into the FV was 25. Using 1318 results in a big krausen so I only put 24 in to leave some head space.
All in all very pleased. The GF will take a bit of getting used to but that's to be expected with anything new
