Dave1970
Landlord.
Brewing tomorrow & haven't done a brewday thread for a while.
I was away on a school trip last week, in charge of 161 11-12 year olds from Sunday to Friday. Not surprisingly after the little darlings were tucked up in bed I hit the hotel bar for a couple of pints before bed. Nothing decent on tap so took to investigating their bottled beers. A few interesting ones but almost all dark & malty and I was craving light, hoppy & refreshing. By far the best of the bunch was Jennings Cumberland Ale.
On return I find there's a recipe in Wheeler so using that as a start point I've come up with the following, bringing the strength up to nearer 5% and using available hops. Torrified wheat is replaced by wheat malt because I have some and the amount of sugar is reduced (in other words I think I'm far enough away from Wheeler's recipe to include it here)
Cumberland Strong (I'm thinking of a Cumberland wrestler on the label :) )
27 litre brew length
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.08 %
Colour (SRM): 10.7 (EBC): 21.1
Bitterness (IBU): 40.7 (Average)
5 kg, 81.83% Maris Otter Malt
600g, 10.64% Wheat Malt
420g, 6.55% Cane Sugar
60g, 0.98% Black Malt
31g (it's what I have left) Challenger (7.7% Alpha) @ 90 Minutes (Boil)
18 g Northdown (8.7% Alpha) @ 90 Minutes (Boil)
15g East Kent Golding (5.7% Alpha) @ 10 Minutes (Boil)
15g East Kent Golding (5.7 Alpha) @ 0 Minutes (Aroma)
Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes
Fermented at 18°C with Fullers yeast
The Fuller's yeast has been harvested from Bengal Lancer which is currently building up a decent starter on my newly built super budget stir plate (about £15)
I was away on a school trip last week, in charge of 161 11-12 year olds from Sunday to Friday. Not surprisingly after the little darlings were tucked up in bed I hit the hotel bar for a couple of pints before bed. Nothing decent on tap so took to investigating their bottled beers. A few interesting ones but almost all dark & malty and I was craving light, hoppy & refreshing. By far the best of the bunch was Jennings Cumberland Ale.
On return I find there's a recipe in Wheeler so using that as a start point I've come up with the following, bringing the strength up to nearer 5% and using available hops. Torrified wheat is replaced by wheat malt because I have some and the amount of sugar is reduced (in other words I think I'm far enough away from Wheeler's recipe to include it here)
Cumberland Strong (I'm thinking of a Cumberland wrestler on the label :) )
27 litre brew length
Original Gravity (OG): 1.053 (°P): 13.1
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.08 %
Colour (SRM): 10.7 (EBC): 21.1
Bitterness (IBU): 40.7 (Average)
5 kg, 81.83% Maris Otter Malt
600g, 10.64% Wheat Malt
420g, 6.55% Cane Sugar
60g, 0.98% Black Malt
31g (it's what I have left) Challenger (7.7% Alpha) @ 90 Minutes (Boil)
18 g Northdown (8.7% Alpha) @ 90 Minutes (Boil)
15g East Kent Golding (5.7% Alpha) @ 10 Minutes (Boil)
15g East Kent Golding (5.7 Alpha) @ 0 Minutes (Aroma)
Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes
Fermented at 18°C with Fullers yeast
The Fuller's yeast has been harvested from Bengal Lancer which is currently building up a decent starter on my newly built super budget stir plate (about £15)
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