Flagg Ales Brewday

[Galena]

Kegged the Malt Miller Landlord clone today adding 10mls Brausol.
Dropped the chamber to 10C for now and will set for a cold crash.
FG was 1.012 which was bang on target, tasted good from the hydrometer so I have high hopes for this one.

I also tried harvesting some West Yorkshire Ale Yeast from the trub for the first time and got 800mls into the fridge. I have only ever overbuilt a starter before so will see how this goes but it is certainly a lot easier.

 

[Galena]

Yorkshire Bitter 25L Batch
Originally went for the Greg Hughes recipe but then altered it somewhat, whereas GH goes for Challenger + First Gold hops I went with Challlenger and EKG.
I also added some Golden Syrup in with it and a little Amber Malt.


Mash Temperature: 66C
Mash Time: 90
Boil Time 60

Targets
ABV: 3.8% OG: 1.039 FG: 1.010 EBC: 25 IBU: 31

Fermentables
3.3 Kgs Maris Otter
500g Crystal 240
400g Torrified Wheat
250g: Golden Syrup
150g Amber Malt
50g: Chocolate Malt

Hops
40g Challenger @60
35g EKG @ 10
25g EKG @ Flameout

Water Profile
Ca: 137 Mg: 8 Cl: 92 SO4: 151 HCO3: 112

Yeast
Wyeast 1469 West Yorkshire (harvested from Landlord Trub Generation 1)

The day went pretty well, doughed in and hit my mash temperature without any drama. First error of the day I forgot to switch the HLT with the sparge water on early enough so ended up extending mash time a fair bit.

I am feeling comfortable with my homemade mash/boil kettle now and the basket keeps the grain pretty well inside the basket, especially that I am now milling my own grain with the Grainfather mill and the recommended settings seem spot on.
Error number 2 - I always check the gravity at 15 mins to go in the boil so I know if I need to boil any extra off or add any DME, at this point SG was 1.037 and I didn't think it could boil off the required 1.5L in the remaining 15 mins so calculated a DME addition of 163g.
I added 160g but forgot to allow for 15 mins of boil off (ffs) so end of boil gravity ended 2 points high at 1.041. I was happy with this so that's how it went into the fermenter.
Yeast was added at 17.9C and placed in the chamber.



The sparge was a little late.

The fridge will just take 2 x 30L fermenters now I have changed things round a little

 

[Galena]

Finally got to sample the Landlord Clone from the Malt Miller AG kit and despite the hopping error it is quite delicious. Could do with another week or 2 of conditioning probably but very nice and clearing quite well.