Dutto
Landlord.
Like the colour!
marshbrewers brewdays
- Thread starter marshbrewer
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Thanks, I'm really looking forward to this one. Anything just called ' sparkling beer ' has to be ace! 
Thanks, it's come out really clear, which is odd because I didn't lauter or whatever it's called, much at all. Only about a litre or so. However, it's the first time I've used base malt from the home brew company, so I wonder if their crush suits my filter better?
Pitched last night @ 22° but dropping fast. Figured that by the time it has rehydrated, and started it would be getting down near 14°. Checked just now ( 12 hours in) and it's barely started. CML did say that this was right at the bottom of possible fermenting temps, even with two packs, so I guess this will be a slow one!
It's off! Now I know it's fermenting, I'll leave it alone for a week or so then raise the temperature for a diactyl rest.
BeerCat
Landlord.
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Barkley Perkins Kolsch one week at 18 to carb up, then brewing fridge at 3° for just over a week to start to 'lager'. It will have longer, but I've cracked open a couple tonight. This is absolutely fantastic. Very very tasty, noble hop bitterness in the finish and smashing Saaz taste with a slightly sweet smell and initial malty mouth feel. I could drink this all night.
That looks really nice!
The 1939 Barklay Perkins Sparkling Beer appeared to be nearing the end of it's fermenting; the krausen had gone and airlock activity had slowed to a stop.
So I've increased the fermenting fridge temp from 14°to 18° for a diactyl rest. It's at 16.5° 6 hours later, and now appears to have started again. Don't know if this is a good or bad sign. Perhaps I have raised it a bit early - we will have to see.
So I've increased the fermenting fridge temp from 14°to 18° for a diactyl rest. It's at 16.5° 6 hours later, and now appears to have started again. Don't know if this is a good or bad sign. Perhaps I have raised it a bit early - we will have to see.
Today's brewday is a 1928 Barclay Perkins IPA recipe from Ron Pattinson.
I'll need the brew fridge for this, so the Sparkling Beers diactyl rest will have to continue in a water bath / builders trub, that I'm about to set up.
The mash is on. i don't have any No 3 invert to hand, and have just realised I'm out of golden syrup, so can't use a golden syrup / molasses mix. So I'm thinking cane sugar + molasses in the boil. Still deciding on that one!
The mash is on.....
I'll need the brew fridge for this, so the Sparkling Beers diactyl rest will have to continue in a water bath / builders trub, that I'm about to set up.
The mash is on. i don't have any No 3 invert to hand, and have just realised I'm out of golden syrup, so can't use a golden syrup / molasses mix. So I'm thinking cane sugar + molasses in the boil. Still deciding on that one!
The mash is on.....
So, halfway through brew day and my digital scales have packed in. Luckily, the only thing left to weigh was the fuggles additions. What I've done is, as I have a brand new unopened 100g pack of fuggles, and the two fuggles additions add up to 50, I've measured out half by eye. Then, split that into thirds, with two thirds going into the 60 min addition and one third in the 30 min addition. Assuming my weighing eyes are OK, hat should be about right!
Finished on 1050° as predicted by Brewer's Friend. Nice clear wort once the gunk had settled. The immersion chiller got it down to 16.5° in short order, so I pitched the yeast and set the brew fridge at 18°. The sample tasted nice; the recipe calls for dry hopping with EKG, which I'll do after initial fermentation is over or might make a hop tea. I'm going to try really hard to brew something from this century next, honest!
Dutto
Landlord.
Last week, Lidl had some digital kitchen scales that weigh in 1g increments so there may be a few left in Mabletherpe if you're quick and lucky!
Oneflewover
Landlord.
Sounds great! Did you follow the extended mash and boil times - must make for a lengthy brew day. Presumably you didn't differentiate between English and American pale malts?
Yes, I followed the mash and boil times. It was indeed a long day.. 9.30 start, wasn't finished clearing up till about 5pm! 
I used two types of base malt, subbed the 6-row which seems to be unobtainable over here, for hook head lager malt. Can't remember where I read that it makes a reasonable alternative. I'm thinking now that it's a bit pale, but the figures came out spot on.aunsure.... US 6-row is always a bit of a pain in these historic recipes.
I used two types of base malt, subbed the 6-row which seems to be unobtainable over here, for hook head lager malt. Can't remember where I read that it makes a reasonable alternative. I'm thinking now that it's a bit pale, but the figures came out spot on.aunsure.... US 6-row is always a bit of a pain in these historic recipes.
MyQul
Chairman of the Bored
Yes, I followed the mash and boil times. It was indeed a long day.. 9.30 start, wasn't finished clearing up till about 5pm!
I used two types of base malt, subbed the 6-row which seems to be unobtainable over here, for hook head lager malt. Can't remember where I read that it makes a reasonable alternative. I'm thinking now that it's a bit pale, but the figures came out spot on.aunsure.... US 6-row is always a bit of a pain in these historic recipes.
Wow! That is one long boil.Any reason behind that?
No idea, I'm afraid. Longer boil times aren't that unusual in these historic recipes.
Bit of a squeaky bum moment, as the New World Strong yeast is meant to kick off really quickly and there was nowt after 18 hours. However, its off now and smells great, so I can relax and leave it alone for a couple of weeks.
I seem to have 38L of beer to bottle. Assuming I can get round to that before the weekend, I've got a single packet of yeast remaining in my fridge, and it's shouting 'use me, use me' every time I open the door.
I fancy doing a sort of strong Belgian pale with it, so I've butchered a recipe I found on BYO, changing it for stuff I have in stock. This is the result;
Title: Belgian Golden
Brew Method: All Grain
Style Name: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 10 litres (fermentor volume)
Boil Size: 16 liters
Boil Gravity: 1.037
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.075
Final Gravity: 1.009
ABV (standard): 8.7%
IBU (tinseth): 27.74
SRM (morey): 4.71
Mash pH: 5.74
FERMENTABLES:
2.75 kg - Ireland - Lager Malt (85.8%)
454 g - Honey - (late addition) (14.2%)
HOPS:
15 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 19.23
30 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 5 min, IBU: 8.52
MASH GUIDELINES:
1) Infusion, Temp: 62 C, Time: 60 min, Amount: 8.3 L
2) Sparge, Temp: 75 C, Time: 15 min, Amount: 12.5 L
Starting Mash Thickness: 3 L/kg
YEAST:
CML Belgian yeast
Now I just need to get my butt in gear and get that bottling done!
I fancy doing a sort of strong Belgian pale with it, so I've butchered a recipe I found on BYO, changing it for stuff I have in stock. This is the result;
Title: Belgian Golden
Brew Method: All Grain
Style Name: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 10 litres (fermentor volume)
Boil Size: 16 liters
Boil Gravity: 1.037
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.075
Final Gravity: 1.009
ABV (standard): 8.7%
IBU (tinseth): 27.74
SRM (morey): 4.71
Mash pH: 5.74
FERMENTABLES:
2.75 kg - Ireland - Lager Malt (85.8%)
454 g - Honey - (late addition) (14.2%)
HOPS:
15 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 19.23
30 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 5 min, IBU: 8.52
MASH GUIDELINES:
1) Infusion, Temp: 62 C, Time: 60 min, Amount: 8.3 L
2) Sparge, Temp: 75 C, Time: 15 min, Amount: 12.5 L
Starting Mash Thickness: 3 L/kg
YEAST:
CML Belgian yeast
Now I just need to get my butt in gear and get that bottling done!
Bottling my WOWs today. One batch of Apple and Pineapple, one batch of Apple, Grape and Raspberry.
Just got 38L of beer left to bottle!
Just got 38L of beer left to bottle!
