MyQul's Brewday

[MyQul]

If you like GS its more economical to buy by the gallon a I have before.Excellent value....

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It's REALLY easy to make (even easier than invert syrup). You just need a bag of table sugar and a quater of a lemon. So possibly even more economical than buying it by the gallon

[ame]https://www.youtube.com/watch?v=qsmTeszwwrY[/ame]

 

[MyQul]

I'm making this tommorow

Guns, ******* & Ming Campbell - Golden Ale 10L

Original Gravity (OG): 1.048 (°P): 11.9
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.72 %
Colour (SRM): 4.6 (EBC): 9.1
Bitterness (IBU): 23.9 (Average)

1.7kg Golden Promise Malt
191g Golden Syrup
167g Flaked Barley

6.3g Magnum (11.1% Alpha) @ 90 Minutes (Boil)
6.6g East Kent Golding (6.5% Alpha) @ 10 Minutes (Boil)
4g East Kent Golding (6.5% Alpha) @ 0 Minutes (Boil)


Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 23°C for 24hrs then 20C for rest of fermentation with Gales yeast


Recipe Generated with BrewMate

I took a gravity sample for for this today and had a taste of course - Wow! Flavours of honey and pinapple nothing strong but nice an mellow. Think this might shape up to be the best beer I've brewed for a while. If I dont cock it up by being inpatient. It seems to have hit it's FG target (2 points higher but I think that might have been because of an over pitch). So another week in the FV to clean up, make sure I use a bottleing bucket instead of batch priming in the primary. Then packaging and two weeks at least, conditioning.

The Gales yeast when treated right really is special :)

 

[MyQul]

Two weeks off work now, to use up my A/L.

Pottering around in me pants. Egg stains on my vest. There might even be a bit of brewing done . Superb!

 

[Clint]

Too much info.......

 

[pvt_ak]

Two weeks off work now, to use up my A/L.

Pottering around in me pants. Egg stains on my vest. There might even be a bit of brewing done . Superb!

I trust that's a string vest

 

[MyQul]

I trust that's a string vest

Absolutely. And the pant's are Y-fronts

 

[chub1]

Absolutely. And the pant's are Y-fronts

Arghhhhhhhhhhhhhhhhhhhhhhhh:nono:

 

[MyQul]

Too much info.......

I dont see what's wrong with letting people know I might be doing a bit of brewing. This is a brewing forum after all

 

[MyQul]

Arghhhhhhhhhhhhhhhhhhhhhhhh:nono:

Some of those 1970's brown ones with the Y and waist band in a cream colour :lol:

 

[stigman]

Go on MyQul post us a selfie you know you want too. 😁

 

[chub1]

Go on MyQul post us a selfie you know you want too. 😁

God NO:nono::nono::nono::nono:

 

[MyQul]

:lol::lol:

Fortunately, for you guys (and the good of the forum), like Twatter and Faceache, selfies are something I dont do. :twisted:

 

[stigman]

I'm thinking something like this

 

[Clint]

Right on!......

 

[MyQul]

Making this tommorow (NOT in just my pants and vest) :

Olde Surrey Canal Bitter 23L

Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 3.54 %
Colour (SRM): 6.7 (EBC): 13.1
Bitterness (IBU): 22.1 (Average)
2.87kg Golden Promise Malt
383g Golden Syrup
307g Flaked Barley
268g Crystal 60

10.5g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
20g East Kent Golding (6.5% Alpha) @ 10 Minutes (Boil)
20g East Kent Golding (6.5% Alpha) @ 1 Minutes (Boil)


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

Fermented at 19°C with Gales Yeast

The name comes from a 'lost canal' that was filled in and is now a cycle/walking path that runs at the back of the appartment building I live in and into and across the park across the road

http://www.londonslostrivers.com/grand-surrey-canal.html

 

[chub1]

Making this tommorow (NOT in just my pants and vest) :

Olde Surrey Canal Bitter 23L

Original Gravity (OG): 1.036 (°P): 9.0
Final Gravity (FG): 1.009 (°P): 2.3
Alcohol (ABV): 3.54 %
Colour (SRM): 6.7 (EBC): 13.1
Bitterness (IBU): 22.1 (Average)
2.87kg Pale Malt
383g Golden Syrup
307g Flaked Barley
268g Crystal 60

10.5g Magnum (11.1% Alpha) @ 60 Minutes (Boil)
20g East Kent Golding (6.5% Alpha) @ 10 Minutes (Boil)
20g East Kent Golding (6.5% Alpha) @ 1 Minutes (Boil)


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

Fermented at 19°C with Gales Yeast

The name comes from a 'lost canal' that was filled in and is now a cycle/walking path that runs at the back of the appartment building I live in and into and across the park across the road

http://www.londonslostrivers.com/grand-surrey-canal.html

I hadn't realised that the canal was filled in,nor that Burgess park sits on what was the basin.
Hope the bitter turns out better than what the canal water was:lol::lol:

 

[Ajhutch]

Huh, I used to live in those parts (down near the common). I used to run along that path and never knew it used to be a canal. Sounds like a nice beer.


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[MyQul]

I hadn't realised that the canal was filled in,nor that Burgess park sits on what was the basin.
Hope the bitter turns out better than what the canal water was:lol::lol:

Here's hoping.

There's a little 'historic plague' on the park gate that states there were many pubs in the area around where the park is, and because of this there was a lock up/drunk tank nearby to cope with all the inebriates :lol:

 

[chub1]

Here's hoping.

There's a little 'historic plague' on the park gate that states there were many pubs in the area around where the park is, and because of this there was a lock up/drunk tank nearby to cope with all the inebriates :lol:

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.

 

[Clint]

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