MyQul's Brewday

[MyQul]

....I bet they were all running wild in their trolleys!

Or off their trolleys.....

 

[MyQul]

Just asked my wife if she can remember the canal system and what was Burgess Park prior to it becoming that,she can't though.She's an Old Kent Road gal:).
Anyway we digress.Let us know how it comes out.Have my last attempt at a 'decent' bitter in the FV using CML ale yeast. If not up to much then i really must follow your advice re culturing from bottles.

The CML ale yeast is good (well was the last time I used it) but I'm really liking the Gales yeast. When I made the starter for tommorows brew I drank the beer which I had decanted off the harvested yeast, from last weeks Golden Ale and it was superb, even at this stage (haven't bottled the Golden Ale yet but I'm hopping for good things), so I've got some high expectations for this brew.
I think (hoping) this is going to be the recipe for my house bitter. It's the coming together of the best bits, that I've liked, of a few bitters that I've made

 

[MyQul]

Lovely smooth brewday for my OSC Bitter today, just as easy as last weeks 10Lbrew. Took me almost exactly 3 hours from start to finish.
Just over 20L in the no chill FV cooling down. I'l take a gravity reading tommorow and hopefully I've hit my efficiency target so I can dilute it down to 23L. Then pitch the Gales yeast

 

[MyQul]

I was having a small issue with efficiency, I was getting high 50 percent/low 60's for the last few brew. It seems that my knock off corona mill either does that (low 50s/low 60s) or 80 percent and nothing in between.

I'd had the nuts a little looser on the bridle to make it easier to mill but I milled some grain and tightened the nuts as much as possible ( I milled it a week or two before xmas but then changed my mind about brewing that day and put the milled grain in the freezer in a zip lock bag) and the efficiency has shot up. Tbh I'd prefer it to be a little easier to mill and a lower efficiency (maybe around 72%). The mill only cost ��£20 so I cant really complain as it really does a good job for the price.

Anyway, this is what I made today

Occums Razor Stout (5L)

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 5.87 %
Colour (SRM): 29.3 (EBC): 57.6
Bitterness (IBU): 37.3 (Average)

900g Golden Promise Malt
100g Flaked Barley
50g Chocolate
50g Crystal 60
50g Roasted Barley

6.25g Magnum (11.1% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 17C ambient with CML Kolsch yeast (its just what I had in the fridge)

 

[Gerryjo]

Having a porter/stout I take it.I assume that when frozen it helped breakdown the starches in the barley as it helps breakdown the pectin in fruit.

Sent from my ALE-L21 using Tapatalk

 

[MyQul]

Having a porter/stout I take it.I assume that when frozen it helped breakdown the starches in the barley as it helps breakdown the pectin in fruit.

Sent from my ALE-L21 using Tapatalk

As it has roast barley in it I'm considering it a stout.

Ive no idea if freezing grain helps break down the starches. I only put it in the freezer to help keep it the grain fresh as I had milled it

 

[MyQul]

Made this today:

Occums Razor - Stout

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 4.84 %
Colour (SRM): 30.9 (EBC): 60.8
Bitterness (IBU): 38.6 (Average)

1.91kg Golden Promise Malt
208g Flaked Barley
108g Chocolate
108g Crystal 60
108g Roasted Barley

14.16g Challenger (8.5% Alpha) @ 30 Minutes (Boil)
7.19g Magnum (11.1% Alpha) @ 30 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 30Minutes

Fermented at 16°C withCML Kolsch Yeast

 

[Brewed_Force]

Looks nice.
How do you find the Golden Promise, compared to MO ?
I see you are going for a 30 minute boil, something I am considering for my first AG brew. What is the extra quantity of hops that you add to compensate for the reduced boil time?

 

[MyQul]

Looks nice.
How do you find the Golden Promise, compared to MO ?
I see you are going for a 30 minute boil, something I am considering for my first AG brew. What is the extra quantity of hops that you add to compensate for the reduced boil time?

I havent used MO for a long time so cant really comment of nthe difference but if you google GP vs MO it should be able to tell you. Before the GP I used to buy the GEB irish ale malts. I bought a sack of GP as you can use it for ales and light (pseudo) lagers

The extra hops for 30min boil for my batch had I done 60min boil would have been 9.3g Challenger and 4.5g Magnum

 

[private4587]

I havent used MO for a long time so cant really comment of nthe difference but if you google GP vs MO it should be able to tell you. Before the GP I used to buy the GEB irish ale malts. I bought a sack of GP as you can use it for ales and light (pseudo) lagers

The extra hops for 30min boil for my batch had I done 60min boil would have been 9.3g Challenger and 4.5g Magnum

Apart from time saving is there any other advantages in doing a 3o mn boil?

 

[MyQul]

Apart from time saving is there any other advantages in doing a 3o mn boil?

Not that I know of - just time saving

 

[MyQul]

I fancied making an ESB today. The last one I made, a couple of years ago went horribly wrong

ESB 10L

Original Gravity (OG): 1.052 (°P): 12.9
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol (ABV): 5.11 %
Colour (SRM): 9.1 (EBC): 18.0
Bitterness (IBU): 37.7 (Average)

2kg Golden Promise Malt
195g Flaked Barley
130g Crystal 60
8g Roasted Barley

14g Challenger (8.5% Alpha) @ 60 Minutes (Boil)
4g Hallertau Mittlefrueh (4.5% Alpha) @ 10 Minutes (Boil)
4g Saaz (3.4% Alpha) @ 10 Minutes (Boil)
4g Challenger (8.5% Alpha) @ 1 Minutes (Boil)


Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C (ish) with Gales yeast

 

[Clint]

Sounds nice M! What's the roast barley bringing? Also hallertau and saaz in a bitter..

 

[MyQul]

Sounds nice M! What's the roast barley bringing? Also hallertau and saaz in a bitter..

The R.Barley is just for colour. I kind of copied the ESB recipe from my GH book. In that, he uses chocolate to darken the colour but I didnt have any so I used RB. The sweet wort has a lovely mohogany colour (as RB can add red hues if used just for colouring).

I used H.Mittelfauh and Saaz a I mostly make a blonde ale based on a lager recipe. So appart from challenger it's all I had in my freezer. ButHallertau /Saaz for a bitter isnt as strange as you'd think. Fullers Discovery uses Saaz for late and post boil hops

 

[Thorbz]

What you getting flavour-wise from the Gales yeast ?

 

[Clint]

Ah right...thanks chief....keep us informed. ..

 

[MyQul]

What you getting flavour-wise from the Gales yeast ?

Its quite fruity. Very English

 

[MyQul]

Ah right...thanks chief....keep us informed. ..

Will do :thumb:

 

[MyQul]

Just took another gravity reading and it's hit 75% attenuation, on the nose. The flavour is absolutely fab. All three hops complement each other beautifully all backed by the fruity esters from the gales yeast. I havent even got it in the bottles yet and I could drink a couple of pints of it already

I have high hopes for this one

 

[Clint]

Must be all that goose stepping round the kitchen....