MyQul's Brewday

[MyQul]

Knocking this out tonight. Will update on progress.
I got deluxe sainsbury's ones (its easier to get to on my way home from work so they cost 3quid and seem to have malt extract in them as well).

This beer gets increasingly lager like as it conditioned. I found, at 2 months it was really nice

 

[prog99]

So what MyQui forgot to mention is that mashing that amount of Rice Crispy results in a lot of snap crackle & pop!
I massively overshot my OG too with 1.048 at 17.5l that I diluted down to 20l and thats still quite high.

 

[northof49]

Hi MyQul, don,t know if you have seen this but he uses rice, , looks a good beer

I would have thought that doing a congee type preparation on the rice would yield more fermentable results. In Brewing Classic Styles JZ and JJP have a cream ale recipe that includes a flaked rice option. They say to lengthen the mash to 90 min minimum (65C) to convert the rice and also suggest a 90 min boil to reduce the DMS.

 

[Rodcx500z]

I would have thought that doing a congee type preparation on the rice would yield more fermentable results. In Brewing Classic Styles JZ and JJP have a cream ale recipe that includes a flaked rice option. They say to lengthen the mash to 90 min minimum (65C) to convert the rice and also suggest a 90 min boil to reduce the DMS.

I don't know what a congee is but it looks a nice beer

 

[northof49]

I don't know what a congee is but it looks a nice beer

Hi Rodcx500z, congee is just a rice porridge. It does look like a nice beer!

 

[MyQul]

I made some Golden Syrup today for a brew next week. It ended up a lot darker than Golden Syrup, more like dark amber, because I let the caramalization stage go on too long (I'll know for next time). I'm pleased with the results though. Really cheap to make too. I bought a bag of sugar from lidl for 64p. Plus a teaspoonful of lemon juice

 

[Chippy_Tea]

Plus a teaspoonful of lemon juice

How much was the tablespoon of lemon juice?

 

[MyQul]

How much was the tablespoon of lemon juice?

In the vids I watched about making GS they just use a slice of lemon but I already had a bottle of lemon juice, so that was nowt

 

[MyQul]

Making this, this evening;

Bike Pirate Session Ale 5L

Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.06 %
Colour (SRM): 7.1 (EBC): 13.9
Bitterness (IBU): 26.0 (Average)

833g Pale Malt
100g Golden Syrup
58g Crystal 60
58g (Bite size) Shredded Wheat

6.25g Challenger (7.2% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 70°C for 40 Minutes. Boil for 60 Minutes

Fermented at 19°C ish with Mangrove Jacks M15 Empire Ale yeast

 

[foxbat]

No flavour hops?

 

[MyQul]

No flavour hops?

Nope. I've always been intrigued by recipes which only had a bittering addition. BYOBRA has a couple, Bass being one of them. I bought a bottle of Bass a few weeks ago to try and really enjoyed it. So I thought I'd have a crack a making a beer with no flavour addition (which isnt a stout)

 

[foxbat]

How did the Young's yeast turn out?

 

[MyQul]

How did the Young's yeast turn out?

I got lots of sulphur coming off the starter , I suspect because I cultured it up too quickly and stressed he yeast. Doing a bit of research I read that even if starters smelly sulphury the beer will turn out fine. But I didnt want to risk it in batch. I will start again, culturing it more slowly. But the last couple of times I looked in my local ASDA there were no bottles of London Special ale.

 

[foxbat]

I got lots of sulphur coming off the starter , I suspect because I cultured it up too quickly and stressed he yeast. Doing a bit of research I read that even if starters smelly sulphury the beer will turn out fine. But I didnt want to risk it in batch. I will start again, culturing it more slowly. But the last couple of times I looked in my local ASDA there were no bottles of London Special ale.

Fair enough. I agree it's not worth risking a batch.

 

[MyQul]

Am in the processs of making this today, to use up some hops

Tyburn Jig - Blonde Ale

Original Gravity (OG): 1.041 (°P): 10.2
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 4.24 %
Colour (SRM): 3.4 (EBC): 6.7
Bitterness (IBU): 24.5 (Average)

1.9kg Pale Malt
125g Flaked Barley

3.3g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
12.5 Cascade (5.1% Alpha) @ 10 Minutes (Boil)
12.5 Centennial (8% Alpha) @ 10 Minutes (Boil)
12.5 Cascade (5.1% Alpha) @ 0 Minutes (Boil)
12.5Centennial (8% Alpha) @ 0 Minutes (Boil)


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

Fermented at 16°C/17C with CML California Common Ale yeast

 

[Northern_Brewer]

the last couple of times I looked in my local ASDA there were no bottles of London Special ale.

Interesting, Mysupermarket suggests that it's only currently in Ocado, but I've seen it in a London Tesco within the last few months. Maybe Marstons are playing silly buggers, or there's less demand than they thought for 6.4% beers.

 

[MyQul]

Interesting, Mysupermarket suggests that it's only currently in Ocado, but I've seen it in a London Tesco within the last few months. Maybe Marstons are playing silly buggers, or there's less demand than they thought for 6.4% beers.

Although it was out of stock for about 2-3 weeks, they got it back in stock and I bought a bottle

 

[MyQul]

I havent made a dry stout in years. This today


Dark Matter Stout

Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.40 %
Colour (SRM): 34.5 (EBC): 67.9
Bitterness (IBU): 43.1 (Average)

2.6kg Pale Malt
300g Flaked Barley
156g Chocolate
156g Crystal 60
156g Roasted Barley

17g Magnum (11.1% Alpha) @ 60 Minutes (Boil)


Single step Infusion at 65.5°C for 60 Minutes. Boil for 60 Minutes

Fermented at about 15c/16°C with CML Beoir Scottish /Irish Ale yeast

 

[MyQul]

Making this today

Endless Winter - (Cold Weather Standard/Ordinary Bitter) 10L

Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 3.58 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 27.2 (Average)

1.8kg Pale Ale Malt
200g Golden Syrup
100g Crystal 60
100gFlaked Barley

8g Challenger (7.2% Alpha) @ 60 Minutes (Boil)
30g First Gold (6.7% Alpha) @ 10 Minutes (Boil)
30g First Gold (6.7% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 69.5°C for 40 Minutes. Boil for 60 Minutes

Fermented at about 16°C with CML Beoir Yeast

I love bitter. Normally I only make them when my brewing corner is at about 17C-22C, as the yeasts I like to use is normally ferment around that temp range. Having used the Beoir yeast in my previous brew and having discovered that it gives about 72%-77% attenution (and asked other forumites what attenuation they got with it). This is perfect for Bitters, as you want some body in them (especially Standard/Ordinary Bitters which I prefer).
I also like a good amount of esters in my bitters. The previous Bitter I made had no late hops in it and was almost entirely ester driven. It was absolutely delicious and is definately going into my rotation of beers I make more than once. Unfortunately the Beoir yeast is quite clean, especially a it is fermented so cold for an ale yeast. So to get some flavour into this bitter I've added some knock out hops to to the recipe

 

[Zephyr259]

Making this today

Endless Winter - (Cold Weather Standard/Ordinary Bitter) 10L

Original Gravity (OG): 1.038 (°P): 9.5
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 3.58 %
Colour (SRM): 6.6 (EBC): 13.0
Bitterness (IBU): 27.2 (Average)

1.8kg Pale Ale Malt
200g Golden Syrup
100g Crystal 60
100gFlaked Barley

8g Challenger (7.2% Alpha) @ 60 Minutes (Boil)
30g First Gold (6.7% Alpha) @ 10 Minutes (Boil)
30g First Gold (6.7% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 69.5°C for 40 Minutes. Boil for 60 Minutes

Fermented at about 16°C with CML Beoir Yeast

I love bitter. Normally I only make them when my brewing corner is at about 17C-22C, as the yeasts I like to use is normally ferment around that temp range. Having used the Beoir yeast in my previous brew and having discovered that it gives about 72%-77% attenution (and asked other forumites what attenuation they got with it). This is perfect for Bitters, as you want some body in them (especially Standard/Ordinary Bitters which I prefer).
I also like a good amount of esters in my bitters. The previous Bitter I made had no late hops in it and was almost entirely ester driven. It was absolutely delicious and is definately going into my rotation of beers I make more than once. Unfortunately the Beoir yeast is quite clean, especially a it is fermented so cold for an ale yeast. So to get some flavour into this bitter I've added some knock out hops to to the recipe

That looks like a really nice bitter, it's similar to my bitter, I aim for IBUs in the mid 30s but you've got a tonne of late first gold compared to mine, in 15L I used 10g at 10 mins and 15g at 0 mins. Do you get much of the orange flavour from the first gold?