Knocked up two WOW's tonight;
2L red grape, 1L apple
1L red grape, 1L apple, 1L Sainsbury's from concentrate Cranberry juice drink.
2L red grape, 1L apple
1L red grape, 1L apple, 1L Sainsbury's from concentrate Cranberry juice drink.
marshbrewers brewdays
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Mammoth bottling session last night, half seven till nearly midnight!
My Barkley Perkins IPA has dropped all the way to 1006. Don't know if that's the MJ New World Strong Ale yeast or the home made invert or both. It tastes great, so was bottled.
The Barkley Perkins Sparkling Beer had been in a steady 1012° for 2 weeks and is really clear. This tasted good as well; very dark lager like, so the CML California Common yeast has worked well. I got that bottled as well.
Next up will be the Belgian pale experiment.
My Barkley Perkins IPA has dropped all the way to 1006. Don't know if that's the MJ New World Strong Ale yeast or the home made invert or both. It tastes great, so was bottled.
The Barkley Perkins Sparkling Beer had been in a steady 1012° for 2 weeks and is really clear. This tasted good as well; very dark lager like, so the CML California Common yeast has worked well. I got that bottled as well.
Next up will be the Belgian pale experiment.
Haven't had the opportunity to brew in ages (work...Grrrrr!). Today, my own lager experiment, using Magnum rather than noble hops. Mash is on presently at the sparge stage. Experimenting with a really thin mash - certainly seems to be going well so far.
Title: Meadow View Lager
Brew Method: All Grain
Style Name: Lager
Boil Time: 60 min
Batch Size: 20 L (FV)
Boil Size: 26.2 L
Boil Gravity: 1.034
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.044
Final Gravity: 1.009
ABV (standard): 4.67%
IBU (tinseth): 40.91
SRM (morey): 4.15
Mash pH: 5.92
FERMENTABLES:
2.5 kg - Pale 2-Row (62.5%)
1 kg - Lager (25%)
0.5 kg - Munich (12.5%)
HOPS:
15 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 30.03
15 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 10 min, IBU: 10.89
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 16 L
2) Sparge, Temp: 75 C, Time: 15 min, Amount: 16.1 L
Starting Mash Thickness: 4 L/kg
YEAST:
Mangrove Jack - Bohemian Lager Yeast M84 x2
Title: Meadow View Lager
Brew Method: All Grain
Style Name: Lager
Boil Time: 60 min
Batch Size: 20 L (FV)
Boil Size: 26.2 L
Boil Gravity: 1.034
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.044
Final Gravity: 1.009
ABV (standard): 4.67%
IBU (tinseth): 40.91
SRM (morey): 4.15
Mash pH: 5.92
FERMENTABLES:
2.5 kg - Pale 2-Row (62.5%)
1 kg - Lager (25%)
0.5 kg - Munich (12.5%)
HOPS:
15 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 60 min, IBU: 30.03
15 g - Magnum, Type: Leaf/Whole, AA: 15, Use: Boil for 10 min, IBU: 10.89
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 16 L
2) Sparge, Temp: 75 C, Time: 15 min, Amount: 16.1 L
Starting Mash Thickness: 4 L/kg
YEAST:
Mangrove Jack - Bohemian Lager Yeast M84 x2
Mmm.. Pre boil gravity of 1038, which is higher than expected.
Boil on. Bittering hops in. These Magnum hops smell fantastic.
FG - 1046. Not bad, if it drops to 1009 it should be about 5% after priming. Sample tastes very bitter, perhaps a little too bitter for the style, but it's hard to tel. Cooling now, will be double pitching the yeast at 10°. If it hasn't taken off by 8 am tomorrow morning its tough ***** as I'm working away again this weekend! 
Wort chiller got it down to 24°, now in the fermentation fridge to chill to 10°. I tried whirl pooling for the first time. Worked a treat and I was able to get absolutely crystal clear wort into the FV. When the fridge light is on the FV positively glows!
Pitched at 15° in the end. It was dropping 2° an hour, so after its rehydrated and thought about starting it will be down to the target 10°.
Just realised, I used M76 Bavarian Lager Yeast not M84. Doh!
So, it wasn't showing any signs of life yesterday when I left for a weekend working away. So now I'm wondering... Is it dead? I'm sure it will be fine.
Yikes, I've returned to find hardly any activity, so I've bottled it and ramped the temp up to 12°.
It's been in a week now so I thought I'd check if it was anywhere near time for a diactyl rest. Not a chance - it's only down to 1030°. It looks good and active so I'm assuming it hasn't stalled. Must just be a slow yeast!
Brew day today, and today its the first outing for my house Mild. This should be a tawny mild, in the post war tradition. The grist is;
Lager 2270g
Choc 121g
pale crystal 121g
amber 61g
black 61g
Golden Syrup 350g
I would normally use pale or mild malt, but I don't have any of the latter, and had an opened bag of Hook head lager, so I used that. Mashed at 65 for an hour ~ target was 67 but messed up somewhere. Going to ferment with S04.
Hops will be 25g Fuggles at 60 mins and 15g EKG at 30 mins. Currently sparging.
Lager 2270g
Choc 121g
pale crystal 121g
amber 61g
black 61g
Golden Syrup 350g
I would normally use pale or mild malt, but I don't have any of the latter, and had an opened bag of Hook head lager, so I used that. Mashed at 65 for an hour ~ target was 67 but messed up somewhere. Going to ferment with S04.
Hops will be 25g Fuggles at 60 mins and 15g EKG at 30 mins. Currently sparging.
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Sparge stuck a bit towards the end, so only ended up with 18L rather than 20 after the boil. It's hit 1040, which means its going to be strong for a mild. Hey ho! Now in a water bath @ 17.5, SO4 pitched.
Sample tested promising. The waiting game begins!
It's happily fermenting away; a krausen is forming and the airlock bubbling. I'll just leave it alone now for 2 weeks, then I'm putting this one in a King Keg. I've got fermenting facilities for one more - I'm thinking something Belgian this time, as I've got both CML and MJ Belgian yeasts in stock.
So the lager has decided to drop to 1011°, in a week, lol. Hopefully, it still has a couple of points to drop so I've ramped up the temp to 18° in attempted diactyl rest.
Lager is now cold crashing. I've barreled my house mild into a king Keg today. A sample tasted great. Might have cracked that one!
An amberish coloured bitter today - bit of a 'user upper' as far as the hops are concerned.
HOME BREW RECIPE:
Title: Bitter Amber
Brew Method: All Grain
Style Name: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 27.2 liters
Boil Gravity: 1.032
Original Gravity: 1.041
Final Gravity: 1.008
ABV (standard): 4.36%
IBU (tinseth): 39.63
SRM (morey): 11.31
Mash pH: 5.86
FERMENTABLES:
3.7 kg - Ale Malt (92.4%)
105 g - Amber (2.6%)
150 g - Crystal 50L (3.7%)
51 g - Black Patent (1.3%)
HOPS:
14 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 16.98
10 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.19
55 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 19.47
15 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 17.6 L
2) Sparge, Temp: 75 C, Time: 15 min, Amount: 16 L
Starting Mash Thickness: 4 L/kg
YEAST:
Mangrove Jack - New World Strong Ale M42
Used the 'Bitter' Water profile from GW's water calculator.
Recipe Last Updated: 2019-06-08 11:51 UTC
HOME BREW RECIPE:
Title: Bitter Amber
Brew Method: All Grain
Style Name: Best Bitter
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 27.2 liters
Boil Gravity: 1.032
Original Gravity: 1.041
Final Gravity: 1.008
ABV (standard): 4.36%
IBU (tinseth): 39.63
SRM (morey): 11.31
Mash pH: 5.86
FERMENTABLES:
3.7 kg - Ale Malt (92.4%)
105 g - Amber (2.6%)
150 g - Crystal 50L (3.7%)
51 g - Black Patent (1.3%)
HOPS:
14 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 16.98
10 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.19
55 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 19.47
15 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 60 min, Amount: 17.6 L
2) Sparge, Temp: 75 C, Time: 15 min, Amount: 16 L
Starting Mash Thickness: 4 L/kg
YEAST:
Mangrove Jack - New World Strong Ale M42
Used the 'Bitter' Water profile from GW's water calculator.
Recipe Last Updated: 2019-06-08 11:51 UTC
Hit 1042, which is almost spot on. A bit darker looking than planned. Sample was quite bitter, which I was hoping for. Should be ok after either a dry hop or hop tea.
