Mark K’s Brewdays

[Benfleet Brewery]

Brew day today. I had a couple of pints of London Pride last weekend whilst sitting outside a pub beside the river with friends and really enjoyed them. I hadn’t been to a pub since before the first lockdown and this was the first time I’d had a couple of LP for well over a year. I’d forgotten how much I’d liked it. So, today I’ve tried to make something similar

HOME BREW RECIPE:
Title: London Bitter 2

Brew Method: All Grain
Style Name: Best Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.045
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.052
Final Gravity: 1.018
ABV (standard): 4.49%
IBU (tinseth): 26.79
SRM (morey): 9.19
Mash pH: 5.6

FERMENTABLES:
4.2 kg - Finest Maris Otter (88.6%)
300 g - Torrified Wheat (6.3%)
200 g - Crystal Light - 45L (4.2%)
40 g - Chocolate Malt - (late addition) (0.8%)

HOPS:
30 g - Challenger (7.2 AA), Type: Pellet, Use: Boil for 60 min, IBU: 24.91
10 g - Fuggles (4.5 AA), Type: Pellet, Use: Boil for 10 min, IBU: 1.88
10 g - Goldings (4.5 AA), Type: Pellet, Use: Boil for 0 min

MASH GUIDELINES:
1) Strike, Temp: 67 C, Time: 60 min, Amount: 19.97 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 11.12 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
1 g - Epsom Salt, Type: Water Agt, Use: Mash
3 ml - Lactic acid, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
0.7 g - Epsom Salt, Type: Water Agt, Use: Sparge
2 ml - Lactic acid, Type: Water Agt, Use: Sparge

YEAST:
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Starter: Yes
Form: Dry
Attenuation (avg): 65%
Flocculation: Low
Optimum Temp: 18.33 - 22.22 C
Fermentation temp: 20 C

TARGET WATER PROFILE:
Profile Name: Bitter
Ca2: 65
Mg2: 10.4
Na: 26
Cl: 40
SO4: 78.4
HCO3: 84.9

 

[pilgrimhudd]

Brew day today. I had a couple of pints of London Pride last weekend whilst sitting outside a pub beside the river with friends and really enjoyed them. I hadn’t been to a pub since before the first lockdown and this was the first time I’d had a couple of LP for well over a year. I’d forgotten how much I’d liked it. So, today I’ve tried to make something similar

HOME BREW RECIPE:
Title: London Bitter 2

Brew Method: All Grain
Style Name: Best Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.045
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.052
Final Gravity: 1.018
ABV (standard): 4.49%
IBU (tinseth): 26.79
SRM (morey): 9.19
Mash pH: 5.6

FERMENTABLES:
4.2 kg - Finest Maris Otter (88.6%)
300 g - Torrified Wheat (6.3%)
200 g - Crystal Light - 45L (4.2%)
40 g - Chocolate Malt - (late addition) (0.8%)

HOPS:
30 g - Challenger (7.2 AA), Type: Pellet, Use: Boil for 60 min, IBU: 24.91
10 g - Fuggles (4.5 AA), Type: Pellet, Use: Boil for 10 min, IBU: 1.88
10 g - Goldings (4.5 AA), Type: Pellet, Use: Boil for 0 min

MASH GUIDELINES:
1) Strike, Temp: 67 C, Time: 60 min, Amount: 19.97 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 11.12 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
1 g - Epsom Salt, Type: Water Agt, Use: Mash
3 ml - Lactic acid, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
0.7 g - Epsom Salt, Type: Water Agt, Use: Sparge
2 ml - Lactic acid, Type: Water Agt, Use: Sparge

YEAST:
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Starter: Yes
Form: Dry
Attenuation (avg): 65%
Flocculation: Low
Optimum Temp: 18.33 - 22.22 C
Fermentation temp: 20 C

TARGET WATER PROFILE:
Profile Name: Bitter
Ca2: 65
Mg2: 10.4
Na: 26
Cl: 40
SO4: 78.4
HCO3: 84.9


View attachment 49305

Never a huge fan of pride but it looks the right colour at least!

 

[Benfleet Brewery]

My eyes aren’t what they used to be. Was so close to sticking 1/2 teaspoon Bicarb in my Czech lager this evening

 

[Benfleet Brewery]

Kegged the Czech lager today. I’ve saved about a third of the slurry hoping to get another on to dump on top of that this weekend. The slurry is currently sitting in the same fridge I cold crashed the last lager in at 1 degree. I hope that is ok as the brew day planned for this weekend might not happen this weekend. How long will this slurry last. Can I safely dump another lager on it if, say, I don’t brew until Monday. (Long boring story as to why that may be the case)

 

[An Ankoù]

It'll be good for at least a week, two at a push. Don't let it freeze.

 

[Benfleet Brewery]

Well I did manage to get a brew on yesterday. It’s been quite a hectic and stressful weekend what with one thing and another so the normality of a brew day was welcomed. I didn’t get home until 3.00pm so it was quite a late one and I wasn’t all done and cleaned up until about 9.00pm.

A light Lager just in case we get an Indian summer.

I used flaked corn in this one hoping to get a flavour similar to what the corn provides in Peroni, and to try something a little bit different.

HOME BREW RECIPE:
Title: Lager Lite

Brew Method: All Grain
Style Name: Light Lager
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.034
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.038
Final Gravity: 1.008
ABV (standard): 4.05%
IBU (tinseth): 26.38
SRM (morey): 2.54
Mash pH: 5.59

FERMENTABLES:
3 kg - Extra Pale Ale Malt (76.9%)
400 g - Flaked Corn (10.3%)
250 g - Torrified Wheat (6.4%)
250 g - Carapils (Dextrine Malt) (6.4%)

HOPS:
35 g - Saaz (3.5 AA), Type: Pellet, AA: 4.7, Use: Boil for 60 min, IBU: 20.13
30 g - Saaz (3.5 AA), Type: Pellet, AA: 4.7, Use: Boil for 10 min, IBU: 6.25

MASH GUIDELINES:
1) Strike, Temp: 64C, Time: 60 min, Amount: 19 L
2) Sparge, Temp: 76 C, Time: 30 min, Amount: 12 L

OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
3 ml - Lactic acid, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 15 min, Type: Fining, Use: Boil
0.25 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
1 ml - Lactic acid, Type: Water Agt, Use: Sparge

YEAST:
Mangrove Jack - Californian Lager M54
Form: Slurry
Attenuation (avg): 79.5%
Flocculation: Med-High
Fermentation Temp: 18 C

TARGET WATER PROFILE:
Profile Name: Pilsner
Ca2: 30
Mg2: 2
Na: 13
Cl: 20
SO4: 28
HCO3: 0.2

 

[An Ankoù]

The normality of a brew day is always welcome abd gives structure to one's life. We'll done. Interesting recipe. I've never tried a Californian lager. What's the fermentation temperature?

 

[Benfleet Brewery]

Ah, this isn’t a Cali lager really, despite the yeast used. The M54 just works well to produce a decent lager at ale temperatures, as does the CML Cali Common (good enough for my untrained palate anyway). I use it to lazily avoid stricter temperature controls, long lagering times and deciding whether or not I should double pitch, as might be the case with a “proper” lager yeast. I ferment it at 18 degrees.

 

[An Ankoù]

Ah, this isn’t a Cali lager really, despite the yeast used. The M54 just works well to produce a decent lager at ale temperatures, as does the CML Cali Common (good enough for my untrained palate anyway). I use it to lazily avoid stricter temperature controls, long lagering times and deciding whether or not I should double pitch, as might be the case with a “proper” lager yeast. I ferment it at 18 degrees.

Doubly worth trying then. I think I've got one of those yeasts in stock somewhere.

 

[Benfleet Brewery]

So, after dumping the wort of my Light Lager on the M54 slurry on Saturday I was a bit disturbed that nothing seemed to be happening after a few days. No airlock bubbles (which of course isn’t a great indication), but no Krausen visible through the opaque bucket either. On Tuesday morning I took the lid off to check and still nothing happening so I panicked and added half a pack of dried CML Cali Common and upped the temperature from 18 to 19 degrees. I have just been to check again today and still nothing so I took a hydrometer reading. It’s down to 1.009 from 1.038
Fortunately, you don’t have to search far on this forum to realise I’m not the only one who worries about what’s wrong with a brew when a majority of the time, nothing is wrong at all!

 

[Benfleet Brewery]

Planning another NEIPA this weekend. I’ve changed the recipe quite a bit from the last one I did by using completely different hops and Lallemand Verdant yeast instead of Kveik. I’m quite looking forward to this one.

HOME BREW RECIPE:
Title: Session NEIPA

Brew Method: All Grain
Style Name: NEIPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.043
Efficiency: 72% (brew house)

STATS:
Original Gravity: 1.049
Final Gravity: 1.009
ABV (standard): 5.15%
IBU (tinseth): 26.59
SRM (morey): 3.87
Mash pH: 5.54

FERMENTABLES:
3.5 kg - Maris Otter (70%)
0.5 kg - Flaked Oats (10%)
0.5 kg - Dextrin Malt (10%)
0.5 kg - Torrified Wheat (10%)

HOPS:
5 g - Magnum (9.9 AA), Type: Pellet, Use: Boil for 30 min, IBU: 4.48
50 g - Amarillo (8.6 AA), Type: Leaf/Whole, Use: Boil for 5 min, IBU: 9.18
50 g - Citra (11 AA), Type: Pellet, Use: Boil for 5 min, IBU: 12.92
30 g - Citra (11 AA), Type: Pellet, Use: Dry Hop for 5 days
30 g - Amarillo, Type: Pellet, Use: Dry Hop for 5 days
30 g - Simcoe, Type: Pellet, Use: Dry Hop for 5 days
30 g - Mosaic, Type: Pellet, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Strike, Temp: 65 C, Time: 60 min, Amount: 20.7 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 10.6 L
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
6 g - Calcium Chloride, Type: Water Agt, Use: Mash
2.9 ml - Lactic acid, Type: Water Agt, Use: Mash
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 minutes, Type: Fining, Use: Boil
4 g - Calcium Chloride, Type: Water Agt, Use: Sparge
1.6 ml - Lactic acid, Type: Water Agt, Use: Sparge
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge

YEAST:
Lallemand - Verdant IPA
Starter: No
Form: Dry
Attenuation (avg): 80%
Flocculation: High
Optimum Temp: 17.78 - 22.78 C
Fermentation Temperature: 20 C

TARGET WATER PROFILE:
Profile Name: NEIPA
Ca2: 120
Mg2: 10
Na: 26
Cl: 200
SO4: 57
HCO3: 30

 

[moto748]

So, after dumping the wort of my Light Lager on the M54 slurry on Saturday I was a bit disturbed that nothing seemed to be happening after a few days. No airlock bubbles (which of course isn’t a great indication), but no Krausen visible through the opaque bucket either. On Tuesday morning I took the lid off to check and still nothing happening so I panicked and added half a pack of dried CML Cali Common and upped the temperature from 18 to 19 degrees. I have just been to check again today and still nothing so I took a hydrometer reading. It’s down to 1.009 from 1.038
Fortunately, you don’t have to search far on this forum to realise I’m not the only one who worries about what’s wrong with a brew when a majority of the time, nothing is wrong at all!

As I mentioned on another thread, I have a brew going at the moment which 'doesn't seem to be doing much'. but I wouldn't be surprised if I took a hydrometer reading tomorrow (which I intend to do), and find everything is proceeding fine.

 

[Benfleet Brewery]

As I mentioned on another thread, I have a brew going at the moment which 'doesn't seem to be doing much'. but I wouldn't be surprised if I took a hydrometer reading tomorrow (which I intend to do), and find everything is proceeding fine.

Totally agree. There are just too many variables.
I pitched this lager directly onto a slurry and it’s behaved nothing Like the previous lager did on this same yeast.
Looking forward to finding out how yours is doing.

 

[DocAnna]

HOPS:
5 g - Magnum (9.9 AA), Type: Pellet, Use: Boil for 30 min, IBU: 4.48
50 g - Amarillo (8.6 AA), Type: Leaf/Whole, Use: Boil for 5 min, IBU: 9.18
50 g - Citra (11 AA), Type: Pellet, Use: Boil for 5 min, IBU: 12.92
30 g - Citra (11 AA), Type: Pellet, Use: Dry Hop for 5 days
30 g - Amarillo, Type: Pellet, Use: Dry Hop for 5 days
30 g - Simcoe, Type: Pellet, Use: Dry Hop for 5 days
30 g - Mosaic, Type: Pellet, Use: Dry Hop for 5 days

Hi, I'm fairly new to NEIPAs but just wondering what the thinking was for the hops at 5min rather than as a hopstand - would the alpha acid still not isomerise fairly quickly at that time?

 

[Benfleet Brewery]

Hi, I'm fairly new to NEIPAs but just wondering what the thinking was for the hops at 5min rather than as a hopstand - would the alpha acid still not isomerise fairly quickly at that time?

Hi Anna. Yes they will, a bit, but I’ve factored these IBUs into the recipe whilst following a guide for the schedule from the guys at CML, from whom I bought the dry hops in the form of their NEIPA mix.

 

[Benfleet Brewery]

I kegged my London bitter this evening. FG was a tad under that predicted (1.016) but then the OG was a bit under predicted too so understandable I suppose.
Tasted quite sweet from the trial jar a bit of carbonation and time will hopefully fix that.

 

[Benfleet Brewery]

NEIPA underway.

I’m doing a stepped mash for the first time today. Not intentionally, I tripped ar*e over t*t on the mains extension lead and didn’t realise until about 20 minutes later I’d kicked the plug out of the wall at the same time and my mash temperature was down to 62 degrees .
I was well over halfway through the 60 minute mash when it happened so hopefully it’ll not have caused any major issues

I’ve also changed the hop addition timings slightly. @DocAnna got me thinking when she asked why I was adding 100g for the last 5 minutes of the boil and thought that might be a bit of a waste of hops. So, to try to make better use of them I’ve upped the 20 minute addition slightly and am moving the 5 minute ones a hopstand for 30 minutes.

 

[Benfleet Brewery]

Not the haziest NEIPA I’ve ever made

 

[Benfleet Brewery]

Does the joy of seeing an airlock bubbling away ever subside? I’ve been brewing for nearly two years and it still excites me to see this the day after a brew day. I‘m surprised no-one has made a screensaver loop of it. Better than any of those aquarium or open fire ones in my opinion

 

[cushyno]

It's always a relief to see that airlock bubbling. Especially when using out of date yeast. I've just checked on mine too. All good.