tubby_shaw
Regular.
- Joined
- Feb 7, 2009
- Messages
- 387
- Reaction score
- 15
Ladies and Gentlemen may I present the first brew day on the Lamplight brewery 
The recipe,
Lamplight No.1
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-A English Pale Ale, Standard/Ordinary Bitter
Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 60.00 Wort Size (L): 60.00
Total Grain (kg): 9.20
Anticipated OG: 1.035 Plato: 8.81
Anticipated SRM: 6.5
Anticipated IBU: 36.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.3 0.30 kg. Wheat Malt
87.0 8.00 kg. Lager Malt(2-row)
5.4 0.50 kg. Flaked Barley
3.3 0.30 kg. Cara-Pils
1.1 0.10 kg. Chocolate Malt
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Lunga Pellet 11.00 32.1 75 min.
30.00 g. Styrian Goldings Whole 3.00 2.3 30 min.
60.00 g. Styrian Goldings Whole 3.00 1.8 10 min.
50.00 g. Styrian Goldings Whole 3.00 0.0 0 min.
The roast malts and adjuncts
Lager malt
50g of Polish Lunga hop pellets
HLT up to temperature
Strike temperature
Initial mash temperature
First wort hops waiting patiently in the copper
Temperature at the end of the mash, 1/2 a degree temperature drop over 90 minutes, not too bad
The mash at the end of 90 minutes
First runnings into the copper
First sparge running into the copper
The draff
Coming to the boil
The 30 minute hop addition
The 15 minute hop addition
In go the 50g block of hot steep hops
Pumping the wort back into the copper during cooling
The cold break
Pumping the wort into the FV through crimped copper pipe to aerate
Spent hops and trub
3 lots of 20L each pitched with a different yeast
All in all a pretty good brew day using the new brewery, I only had one real mishap where I had forgotten to tighten a hose clip, luckily I was only pumping water :grin:
The recipe,
Lamplight No.1
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-A English Pale Ale, Standard/Ordinary Bitter
Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 60.00 Wort Size (L): 60.00
Total Grain (kg): 9.20
Anticipated OG: 1.035 Plato: 8.81
Anticipated SRM: 6.5
Anticipated IBU: 36.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
3.3 0.30 kg. Wheat Malt
87.0 8.00 kg. Lager Malt(2-row)
5.4 0.50 kg. Flaked Barley
3.3 0.30 kg. Cara-Pils
1.1 0.10 kg. Chocolate Malt
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Lunga Pellet 11.00 32.1 75 min.
30.00 g. Styrian Goldings Whole 3.00 2.3 30 min.
60.00 g. Styrian Goldings Whole 3.00 1.8 10 min.
50.00 g. Styrian Goldings Whole 3.00 0.0 0 min.
The roast malts and adjuncts
Lager malt
50g of Polish Lunga hop pellets
HLT up to temperature
Strike temperature
Initial mash temperature
First wort hops waiting patiently in the copper
Temperature at the end of the mash, 1/2 a degree temperature drop over 90 minutes, not too bad
The mash at the end of 90 minutes
First runnings into the copper
First sparge running into the copper
The draff
Coming to the boil
The 30 minute hop addition
The 15 minute hop addition
In go the 50g block of hot steep hops
Pumping the wort back into the copper during cooling
The cold break
Pumping the wort into the FV through crimped copper pipe to aerate
Spent hops and trub
3 lots of 20L each pitched with a different yeast
All in all a pretty good brew day using the new brewery, I only had one real mishap where I had forgotten to tighten a hose clip, luckily I was only pumping water :grin:
