Erik The Anglophile
Regular.
Hello all, since everyone else logs their brews/brewdays here I figured I could do it aswell.
We recently moved out to the country-side in the far north of Sweden and are just now starting to get everything unpacked and in order with just some small bits left to get in place, so I will likely be able to get my first brew in the new house done in a few weeks. Altough being a father of 2, working full time and living in a house that needs renovations/shaping up to be done I probably won't be able to brew more than once a month or so.
11/12 2021.
Anyway, this has not been a brewday, but brew related at least, I made a new lautering tun out of 2 large fermenting buckets, since my old, smaller one could not fit all the sparge water I needed in one filling.
First I drilled a bunch of 2mm holes in the bottom of one bucket.
I then made a hole in another bucket for a spigot, put the perforated bucket in that and can now drain the wort via a silicone hose into my boil kettle.
This is the beauty once it is "assembled"
I then poured myself some beer, hydration is important
Also put a hole for a spigot in a 30L fermenting bucket, so I can start making 20L batches for kegging in the kegerator build for wich I plan to use the old kitchen fridge that we will replace.
My first brew will be a Traquair house ale clone-ish, using Maris Otter as base and 2% UK chocolate malt, 2hr boil and a smalł ( about 0,5g/L) 15 min addition of a Swedish old hop variety that gives a little clove like flavour wich should pair well.
After that I plan on doing a historically inspired strong ale.
Maris Otter as base
15% homemade invert#3 50/50 mix of demerara based and light muscovado based
6% Crisp amber
2% Crisp brown
8% torrefied wheat
OG 1.075 IBU around 40-45 and a 15 min addition of 2g/L First Gold and Kent Goldings and a hop stand with those aswell.
To be fermented with my go to yeast that is pretty character full and gives some red berries and stonefruit esters, aiming for something in the vein of Shepherd Neames Christmas Ale but even more liquid fruit cake.
After that likely some bitters and brown ales, maybe a mild and a stout/porter, to get a pipeline of normal strenght everyday beers for kegs going.
Well thats pretty much it, I will likely post my kegerator build in the DYI section, alongside the brew room I got planned for the part of the basement where our wood pellet burner is now. When we get ground heat installed and a considerably smaller heat pump and cleaner boiler room, it will also serve as my basement brewery.
We recently moved out to the country-side in the far north of Sweden and are just now starting to get everything unpacked and in order with just some small bits left to get in place, so I will likely be able to get my first brew in the new house done in a few weeks. Altough being a father of 2, working full time and living in a house that needs renovations/shaping up to be done I probably won't be able to brew more than once a month or so.
11/12 2021.
Anyway, this has not been a brewday, but brew related at least, I made a new lautering tun out of 2 large fermenting buckets, since my old, smaller one could not fit all the sparge water I needed in one filling.
First I drilled a bunch of 2mm holes in the bottom of one bucket.
I then made a hole in another bucket for a spigot, put the perforated bucket in that and can now drain the wort via a silicone hose into my boil kettle.
This is the beauty once it is "assembled"
I then poured myself some beer, hydration is important
Also put a hole for a spigot in a 30L fermenting bucket, so I can start making 20L batches for kegging in the kegerator build for wich I plan to use the old kitchen fridge that we will replace.
My first brew will be a Traquair house ale clone-ish, using Maris Otter as base and 2% UK chocolate malt, 2hr boil and a smalł ( about 0,5g/L) 15 min addition of a Swedish old hop variety that gives a little clove like flavour wich should pair well.
After that I plan on doing a historically inspired strong ale.
Maris Otter as base
15% homemade invert#3 50/50 mix of demerara based and light muscovado based
6% Crisp amber
2% Crisp brown
8% torrefied wheat
OG 1.075 IBU around 40-45 and a 15 min addition of 2g/L First Gold and Kent Goldings and a hop stand with those aswell.
To be fermented with my go to yeast that is pretty character full and gives some red berries and stonefruit esters, aiming for something in the vein of Shepherd Neames Christmas Ale but even more liquid fruit cake.
After that likely some bitters and brown ales, maybe a mild and a stout/porter, to get a pipeline of normal strenght everyday beers for kegs going.
Well thats pretty much it, I will likely post my kegerator build in the DYI section, alongside the brew room I got planned for the part of the basement where our wood pellet burner is now. When we get ground heat installed and a considerably smaller heat pump and cleaner boiler room, it will also serve as my basement brewery.
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