marshbrewers brewdays

[marshbrewer]

It's been a week so I took a sample to see what's occuring.

It's down to 1012/1010 ish, so might have a point or two to go but not much. I'll leave it another week anyway to finish up.

The sample tasted quite nice, and happily, no 'CML yeast tang' that I got with the US and ale yeasts. So I'm quite hopeful that this might turn out a half decent brew.

 

[marshbrewer]

The Kentucky Common has finished at 1010, giving a pleasing 4.73% abv and apparent attenuation of 78%, which is within yeast specifications. Tastes nice, but is hazy. I've set the fermenting fridge to 4 degrees to cold crash it, and will package it in a King Keg on Friday or Saturday ~ I've got to rebuild the S30 valve on the king keg first.

My Lovibond has dropped clear, and tastes OK. It had picked up a taint from the barrel (I had lent it out, and my friend cleaned / sanitised it with Milton; I obviously didn't rinse it enough) but this appears to be subsiding, so I'll leave it a bit longer.

 

[marshbrewer]

Put the Kentucky common in a king keg today, it had a week at 4 degrees then a few days gently coming up to ambient. Still 1010 and now clear as a clear thing. Tastes really nice, very clean. There is a fruity sort of tatse, not yeasty fruity more black currant, which I think is the Bramling Cross hops. Just needs a few weeks to carb up and condition. Deffo looks like this is. CML yeast I can live with. Keen to try the same recipe with an English yeast to see the difference it makes.

 

[Dutto]

Looks superb!

 

[marshbrewer]

Slap on the brylcreem and comb your quiff, I'm going back to the 1950's with a Ron Pattinson recipe. ~ 1954 Whitbread Double Brown. Its going to be my first time making brewers invert sugar using the dilution method. Mash is on!

 

[marshbrewer]

First runnings look suitably brown, even without the #3 invert, which is good.

 

[MyQul]

Slap on the brylcreem and comb your quiff, I'm going back to the 1950's with a Ron Pattinson recipe. ~ 1954 Whitbread Double Brown. Its going to be my first time making brewers invert sugar using the dilution method. Mash is on!

Dilution method? Mixing golden syrup and treacle?

 

[marshbrewer]

Yep, as per here

 

[marshbrewer]

Mmm.. hasn't turned out very brown, if the sample jar is anything to go by. Now fermenting at 22.5 degrees (Mangrove Jacks Liberty Bell). OG was 1049.

 

[marshbrewer]

Fermenting away like mad. Smells lovely, which is the norm for this yeast.

 

[NIGHTSKY BREWING]

What books do you get your recipe ideas from....

 

[marshbrewer]

Anything historic comes from Ron Pattinson's guide to vintage ale book, or his blog, Shut up about Barkley Perkins.

Current 'clone' recipes I do come from the late great Graham Wheeler's Brew Your Own British Real Ale

The rest, like the Kentucky Common, I make up myself reading about a style on websites like Brew Your Own then playing around in Brewers Friend recipe builder with ingredients I have available to me until I get something that matches vthe style, which is a bit amateurish no doubt, but works for me.

 

[marshbrewer]

First outing for my ESB, which is intended for bottling and aging for a few months.

Title: John's House ESB
Brew Method: All Grain
Style Name: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 26.4 liters
Boil Gravity: 1.041
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.055
Final Gravity: 1.013
ABV (standard): 5.4%
IBU (tinseth): 49.1
SRM (morey): 12.67
FERMENTABLES:
4 kg - United Kingdom - Maris Otter Pale (80%)
0.5 kg - German - Munich Light (10%)
200 g - United Kingdom - Crystal 60L (4%)
100 g - Flaked Barley (2%)
200 g - United Kingdom - Extra Dark Crystal 120L (4%)
HOPS:
20 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 23.3
25 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 30 min, IBU: 22.39
25 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 5 min, IBU: 3.42
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 90 min, Amount: 15 L
2) Sparge, Temp: 72 C, Time: 15 min, Amount: 18.4 L
Starting Mash Thickness: 3 L/kg
YEAST:
Mangrove Jack - Liberty Bell Ale M36
Starter: No
Form: Dry
Fermentation Temp: 21 C


Mash is on.....

 

[marshbrewer]

Boil on, hit a pre-boil gravity of 1043, expected 1041, so that pretty good, assuming I've got my volumes right.

 

[marshbrewer]

Well tickle me pink and call me Colin. 1055 OG with exactly 20L in the FV. Struggled to get the wort down with the immersion chiller, I wonder if the water is still a bit warm. Anyway, ints in the fermentation fridge at 30 degrees on chill and I'll pitch a bit later on. Sample tasted good.

 

[Ajhutch]

Good work Colin

 

[marshbrewer]

Yeasts pitched at 27 degrees, dry, sprinkled on the wort foam. By the time the yeast will have rehydrated, it was down to 24/24, and falling rapidly. Now say happy at 22.5 +/- .5. It appears to have started already, which is fairly normal for the MJ Liberty Bell yeast.

 

[Ajhutch]

Looks a really nice recipe, hope it comes out well. Must brew something along those lines soon

 

[marshbrewer]

ESB bottled yesterday ~ tastes really promising. Doing a historic lager today (sort of). I'm brewing Ron Pattinsons 1934 Barkley Perkins Draught Lager, but with a Kolsch yeast at 12 degrees. Its a fairly complicated mash schedule, which I'm halfway through;

1) Infusion, Temp: 51 C, Time: 40 min, Amount: 9.3 L, Use 56.4 degrees stike
2) Temperature, Temp: 70 C, Time: 20 min, Amount: 6.9 L, boiling
3) Temperature, Temp: 77 C, Time: 15 min, Amount: 5.4 L, boiling
4) Sparge.

The recipe is a simple 50/50 mix of pale (golden promise in my case) and lager malt, with hop additions, Saaz in my case, at 90 and 30 mins ~ full details of my master plan here.

 

[cushyno]

Hi JJSH, just looking at your ESB recipe I see you've used MJ Liberty Bell M36. I brewed the Greg Hughes ESB with M36 recently. I tried a bottle last night after a month in the bottle and the flavours from the yeast are good. Fermented at 21°C stepped up to 22.5°C after 6 days, and there is a pleasant fruity and honey flavour and slight hotness of alcohol there to go with the malt. I was really pleased with M36.

I think you'll enjoy yours when it's ready.