Massive congrats on the new arrival to the family - OMG that must have given the Uber driver a fright!
Mark K’s Brewdays
- Thread starter Benfleet Brewery
- Start date
Help Support The Homebrew Forum:
Totally agree about the merits of pitching a new brew with some of the slurry from one being kegged - did that for the first time last weekend and the fermentation went off like a rocket. I probably added a bit too much though, so I guess I will get a LOT of sediment…?
I’ve done it twice before and the results were excellent. Save cleaning the FV too 
Yes, it all happened very quickly apparently. My Daughter in Law said she could feel the baby coming so they stopped the cab, got out and when she pulled her trousers down he was in them
Crikey...Yes, it all happened very quickly apparently. My Daughter in Law said she could feel the baby coming so they stopped the cab, got out and when she pulled her trousers down he was in them
I remember all-too-well the last minute dash to the maternity ward - I was a bag of nerves as it was; not sure I could have handled waiting for a cab to turn up
Mash on
All done
OG spot on at 1.042. Now in the FV on top of the CML Cali common slurry from the previous brew at 18 degrees.
OG spot on at 1.042. Now in the FV on top of the CML Cali common slurry from the previous brew at 18 degrees.
oops sorry wrong thread!
Hello!
I kegged my Benfleet Punk today. Finished at 1.010 giving a abv of a little under 5.6%, just like the old real Punk. I hope the similarity doesn’t stop there.
Having sampled my Brown Ale that was made using my home grown Fuggles hops last night and realising it had come out pretty good, I am now happy to use these hops in more brews. So, today I used them in an ESB.
I only had extra pale malt so upped the crystal and chocolate a touch to keep the colour within style.
HOME BREW RECIPE:
Title: Benfleet ESB
Brew Method: All Grain
Style Name: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.043
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.049
Final Gravity: 1.011
ABV (standard): 5%
IBU (tinseth): 31.53
SRM (morey): 7.54
Mash pH: 5.57
FERMENTABLES:
4.2 kg - Maris Otter Extra Pale (93.2%)
190 g - Medium Crystal (4.2%)
100 g - Torrified Wheat (2.2%)
15 g - Chocolate (0.3%)
HOPS:
10 g - Challenger (8.5 AA), Type: Leaf/Whole, AA: 7.2, Use: Boil for 60 min, IBU: 7.66
35 g - Fuggles (4.5 AA), Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 16.75
30 g - Fuggles (4.5 AA), Type: Leaf/Whole, AA: 4.5, Use: Boil for 15 min, IBU: 7.12
MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 19.31 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 11.59 L
OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
6.7 g - Gypsum, Type: Water Agt, Use: Mash
2.13 ml - Lactic acid, Type: Water Agt, Use: Mash
3.6 g - Calcium Chloride, 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
1.6 ml - Lactic acid, Type: Water Agt, Use: Sparge
4 g - Gypsum, Type: Water Agt, Use: Sparge
2.1 g - Calcium Chloride, Type: Water Agt, Use: Sparge
YEAST:
Crossmyloof Brew - Midland
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.78 - 22.22 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Bitter
Ca2: 150
Mg2: 10
Na: 52
Cl: 130
SO4: 250
HCO3: 35
I only had extra pale malt so upped the crystal and chocolate a touch to keep the colour within style.
HOME BREW RECIPE:
Title: Benfleet ESB
Brew Method: All Grain
Style Name: Extra Special/Strong Bitter (ESB)
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27.3 liters
Boil Gravity: 1.043
Efficiency: 80% (brew house)
STATS:
Original Gravity: 1.049
Final Gravity: 1.011
ABV (standard): 5%
IBU (tinseth): 31.53
SRM (morey): 7.54
Mash pH: 5.57
FERMENTABLES:
4.2 kg - Maris Otter Extra Pale (93.2%)
190 g - Medium Crystal (4.2%)
100 g - Torrified Wheat (2.2%)
15 g - Chocolate (0.3%)
HOPS:
10 g - Challenger (8.5 AA), Type: Leaf/Whole, AA: 7.2, Use: Boil for 60 min, IBU: 7.66
35 g - Fuggles (4.5 AA), Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 16.75
30 g - Fuggles (4.5 AA), Type: Leaf/Whole, AA: 4.5, Use: Boil for 15 min, IBU: 7.12
MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 19.31 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 11.59 L
OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
6.7 g - Gypsum, Type: Water Agt, Use: Mash
2.13 ml - Lactic acid, Type: Water Agt, Use: Mash
3.6 g - Calcium Chloride, 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
1.6 ml - Lactic acid, Type: Water Agt, Use: Sparge
4 g - Gypsum, Type: Water Agt, Use: Sparge
2.1 g - Calcium Chloride, Type: Water Agt, Use: Sparge
YEAST:
Crossmyloof Brew - Midland
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.78 - 22.22 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Bitter
Ca2: 150
Mg2: 10
Na: 52
Cl: 130
SO4: 250
HCO3: 35
Last weekend was such a busy one that I was only just able to get my ESB kegged leaving me with two empty FVs 
There’s no chance of getting a brew day in anytime soon so, with my wife and daughter out Sunday evening at a concert, I remembered that I was lucky enough to win a MJ Irish Stout kit back in February in the B2B giveaway.
With the FV already santised in the brew fridge a quick extra rinse with Starsan and a boil of a kettle later I was away. Within 45 minutes the yeast was pitched and 23 litres of wort in the FV at 20 degrees. Job done.
This was the first time I’d done a kit for well over a year and as much as I love brew days, I remember now how simple it is to just fit one of these in if time is an issue. Really looking forward to finding out what this finishes up like.
There’s no chance of getting a brew day in anytime soon so, with my wife and daughter out Sunday evening at a concert, I remembered that I was lucky enough to win a MJ Irish Stout kit back in February in the B2B giveaway.
With the FV already santised in the brew fridge a quick extra rinse with Starsan and a boil of a kettle later I was away. Within 45 minutes the yeast was pitched and 23 litres of wort in the FV at 20 degrees. Job done.
This was the first time I’d done a kit for well over a year and as much as I love brew days, I remember now how simple it is to just fit one of these in if time is an issue. Really looking forward to finding out what this finishes up like.
Bit late I know but that's a beautiful colour and clarity!
Last edited:
Planning my last brew of the year, but who knows when I’ll get a chance to get it on. Looking to do another lager, this time using Strisselspalt hops. A bargain picked up from Worcester Hop Shop at just 50p per 100g. I love a bargain. Very low AA content so looking to bitter with Magnum and use these a bit later and towards the end of the boil for flavour and aroma.
HOME BREW RECIPE:
Title: Strisselspalt Lager
Brew Method: All Grain
Style Name: International Pale Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25.3 liters
Boil Gravity: 1.043
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.29%
IBU (tinseth): 25.39
SRM (morey): 3.2
Mash pH: 5.6
FERMENTABLES:
4.5 kg - London Lager Malt (100%)
HOPS:
15 g - Magnum, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 19.28
33 g - Strisselspalt, Type: Leaf/Whole, AA: 1.4, Use: Boil for 30 min, IBU: 4.15
33 g - Strisselspalt, Type: Leaf/Whole, AA: 1.4, Use: Boil for 10 min, IBU: 1.96
33 g - Strisselspalt, Type: Leaf/Whole, AA: 1.4, Use: Aroma for 0 min
MASH GUIDELINES:
1) Strike, Temp: 64 C, Time: 60 min, Amount: 17.9 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 10.6 L
Starting Mash Thickness: 2.8 L/kg
OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
3.2 ml - Lactic acid, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
1.4 ml - Lactic acid, Type: Water Agt, Use: Sparge
YEAST:
Crossmyloof Brew - Californian
Starter: No
Form: Dry
Attenuation (avg): 79%
Flocculation: Medium
Optimum Temp: 15 - 22 C
Fermentation Temp: 17 C
TARGET WATER PROFILE:
Profile Name: Lager
Ca2: 60
Mg2: 5
Na: 26
Cl: 20
SO4: 28
HCO3: 10
HOME BREW RECIPE:
Title: Strisselspalt Lager
Brew Method: All Grain
Style Name: International Pale Lager
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 25.3 liters
Boil Gravity: 1.043
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.050
Final Gravity: 1.009
ABV (standard): 5.29%
IBU (tinseth): 25.39
SRM (morey): 3.2
Mash pH: 5.6
FERMENTABLES:
4.5 kg - London Lager Malt (100%)
HOPS:
15 g - Magnum, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 19.28
33 g - Strisselspalt, Type: Leaf/Whole, AA: 1.4, Use: Boil for 30 min, IBU: 4.15
33 g - Strisselspalt, Type: Leaf/Whole, AA: 1.4, Use: Boil for 10 min, IBU: 1.96
33 g - Strisselspalt, Type: Leaf/Whole, AA: 1.4, Use: Aroma for 0 min
MASH GUIDELINES:
1) Strike, Temp: 64 C, Time: 60 min, Amount: 17.9 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 10.6 L
Starting Mash Thickness: 2.8 L/kg
OTHER INGREDIENTS:
0.25 each - Campden Tablets, Type: Water Agt, Use: Mash
3.2 ml - Lactic acid, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: Boil
0.25 each - Campden Tablets, Type: Water Agt, Use: Sparge
1.4 ml - Lactic acid, Type: Water Agt, Use: Sparge
YEAST:
Crossmyloof Brew - Californian
Starter: No
Form: Dry
Attenuation (avg): 79%
Flocculation: Medium
Optimum Temp: 15 - 22 C
Fermentation Temp: 17 C
TARGET WATER PROFILE:
Profile Name: Lager
Ca2: 60
Mg2: 5
Na: 26
Cl: 20
SO4: 28
HCO3: 10
Your wort is so clear and in the last photo it doesn't even look like you use a filter! Must buy some more protofloc.
Thank you. No filter. Half a protofloc tab for the last 10 minutes then leave it for about 45 minutes to settle after chilling.
Got a spare morning so Strisslespalt lager is on and mashing.
Brew day today. This is a Tribute to Tribute (ish) and a bit of an older hop user upper.
I should have ended up with 23l in the Kettle and an OG of 1.045 but actually ended up with 20 litres at 1.054 so I’ve made some adjustment to allow for the extra litre or so I leave in the kettle and the hops drinking more of it.
Let’s see how it goes next time.
HOME BREW RECIPE:
Title: Tribute to Tribute
Brew Method: All Grain
Style Name: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.95 liters
Boil Gravity: 1.038
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.53%
IBU (tinseth): 26.76
SRM (morey): 7.08
Mash pH: 5.43
FERMENTABLES:
3 kg - Maris Otter Extra Pale (65.2%)
1.5 kg - Munich - Light 10L (32.6%)
100 g - Crystal Malt 150 (2.2%)
HOPS:
20 g - Fuggles (4.5 AA), Type: Pellet, AA: 4.5, Use: Boil for 90 min, IBU: 11.87
22 g - Willamette, Type: Pellet, AA: 3.9, Use: Boil for 90 min, IBU: 11.31
15 g - Willamette, Type: Pellet, AA: 3.9, Use: Boil for 15 min, IBU: 3.58
40 g - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 0 min
MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 19.58 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 13.05 L
OTHER INGREDIENTS:
0.5 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4.2 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
5.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.5 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
2.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
1.2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Sparge
YEAST:
Crossmyloof Brew - Midland
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.78 - 22.22 C
Fermentation Temp: 19 C
TARGET WATER PROFILE:
Profile Name: English Bitter
Ca2: 150
Mg2: 10
Na: 52
Cl: 130
SO4: 250
HCO3: 35
I should have ended up with 23l in the Kettle and an OG of 1.045 but actually ended up with 20 litres at 1.054 so I’ve made some adjustment to allow for the extra litre or so I leave in the kettle and the hops drinking more of it.
Let’s see how it goes next time.
HOME BREW RECIPE:
Title: Tribute to Tribute
Brew Method: All Grain
Style Name: Special/Best/Premium Bitter
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.95 liters
Boil Gravity: 1.038
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.53%
IBU (tinseth): 26.76
SRM (morey): 7.08
Mash pH: 5.43
FERMENTABLES:
3 kg - Maris Otter Extra Pale (65.2%)
1.5 kg - Munich - Light 10L (32.6%)
100 g - Crystal Malt 150 (2.2%)
HOPS:
20 g - Fuggles (4.5 AA), Type: Pellet, AA: 4.5, Use: Boil for 90 min, IBU: 11.87
22 g - Willamette, Type: Pellet, AA: 3.9, Use: Boil for 90 min, IBU: 11.31
15 g - Willamette, Type: Pellet, AA: 3.9, Use: Boil for 15 min, IBU: 3.58
40 g - Goldings, Type: Pellet, AA: 4.5, Use: Boil for 0 min
MASH GUIDELINES:
1) Strike, Temp: 66 C, Time: 60 min, Amount: 19.58 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 13.05 L
OTHER INGREDIENTS:
0.5 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Mash
4.2 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash
5.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Mash
2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Mash
0.5 each - Protafloc, Time: 10 min, Type: Fining, Use: Boil
0.5 each - Campden Tablets, Time: 0 min, Type: Water Agt, Use: Sparge
2.5 ml - Lactic acid, Time: 0 min, Type: Water Agt, Use: Sparge
3 g - Gypsum, Time: 0 min, Type: Water Agt, Use: Sparge
1.2 g - Calcium Chloride (dihydrate), Time: 0 min, Type: Water Agt, Use: Sparge
YEAST:
Crossmyloof Brew - Midland
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.78 - 22.22 C
Fermentation Temp: 19 C
TARGET WATER PROFILE:
Profile Name: English Bitter
Ca2: 150
Mg2: 10
Na: 52
Cl: 130
SO4: 250
HCO3: 35
Similar threads
