Got about 19l in fv, and 35 ish 500ml bottles.
PilgrimHudds Brewdays
- Thread starter pilgrimhudd
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Absolutely beautiful day today, not much planned so a brew day was fitted in!
American IPA this time....
5kg Pale
500g Vienna
Mashed at 66 for 2 hours or so.
20g Colombus @60
10g Summit @15
25g El Dorado @5
65g El Dorado and 20g Summit Whirlpool for 20 mins @80c.
Pitched CML 5, IBU 55, OG 1051. 16l in the FV. Gravity not too bad this time, was expecting slightly more but i'm struggling with this batch of malt to get the sugar out of it, hence why I had less in the FV than usual.
American IPA this time....
5kg Pale
500g Vienna
Mashed at 66 for 2 hours or so.
20g Colombus @60
10g Summit @15
25g El Dorado @5
65g El Dorado and 20g Summit Whirlpool for 20 mins @80c.
Pitched CML 5, IBU 55, OG 1051. 16l in the FV. Gravity not too bad this time, was expecting slightly more but i'm struggling with this batch of malt to get the sugar out of it, hence why I had less in the FV than usual.
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What brand of pale are you using
Crisp, had it before, no issue but this particular bag isn't great.
Finally got round to bottling this one, almost 4 weeks in the fv, struggled to get bottles and time. Anyway finished at 1008 which makes it 4.3%. A lovely golden colour, pretty clear, slight floral aroma and taste with a hint of challenger bitterness. Should be pretty good!
My other prize for the Chinook Porter came today, a lovely bag of malt from Crafty Maltsters!
To celebrate, and because I fancied brewing a bitter anyway I thought I'd get one on.
5.3 kgs of crisp pale ale malt
200 Abbey
200 medium crystal
50g choc
Mashed for 2 hours at 66c
Boiled for 30 mins
30g admiral @30
30g fuggles @15
30g fuggles @5
Yeast nottingham, just cooling so we'll see what the og is later, ibu 40.
To add...... og 1048
To celebrate, and because I fancied brewing a bitter anyway I thought I'd get one on.
5.3 kgs of crisp pale ale malt
200 Abbey
200 medium crystal
50g choc
Mashed for 2 hours at 66c
Boiled for 30 mins
30g admiral @30
30g fuggles @15
30g fuggles @5
Yeast nottingham, just cooling so we'll see what the og is later, ibu 40.
To add...... og 1048
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Not my slipper/Croc BTW 
Chinook Porter... what, wait, did I miss something? Did you win a competition?
Fantastic you must be well chuffedAhh won the Scottish National Homebrew Champs, American Porters and Stouts!
Dude, that's fantastic, congratulationsAhh won the Scottish National Homebrew Champs, American Porters and Stouts!
Dude, that's fantastic, congratulations
Thanks, had a feeling it was a good one but was chuffed to get scores of 44 +45!
This was the recipe, right, from last November?Thanks, had a feeling it was a good one but was chuffed to get scores of 44 +45!
That's the one!
Righto, an attempt at an Imperial Stout....
Going for 10l in the FV, Full volume no sparge.
2.5 kg Pale
1.25 kg Pilsner
500g Oats
300g Choc
250g Mucich
200g Roast Barley
175g Caramunich 2
125g Special B
50g Brown
50g Cafe
Mashed for 2 hours in 20l of tap water at 68c. Bag out and squeezed like hell, unsure if amount in kettle is right so sparged with 2l of boiled water at 75c.
In the boil, 60g Target for bittering at 60 mins.
125g Malt extract
125g Brown Sugar
300g Cane Sugar @15
Cooled and chucked in the FV, in the event I probably didnt need to sparge as I was a little over 10l.
Also..... forgot that 10l cools much quicker than 20 so the temp in the FV is around 20 rather than the 30 I wanted for the Kveik yeast.
Anyway.... OG 1092, smells roasty, looks a bit browner than I thought it might but that might change. Lets see how it turns out!
Going for 10l in the FV, Full volume no sparge.
2.5 kg Pale
1.25 kg Pilsner
500g Oats
300g Choc
250g Mucich
200g Roast Barley
175g Caramunich 2
125g Special B
50g Brown
50g Cafe
Mashed for 2 hours in 20l of tap water at 68c. Bag out and squeezed like hell, unsure if amount in kettle is right so sparged with 2l of boiled water at 75c.
In the boil, 60g Target for bittering at 60 mins.
125g Malt extract
125g Brown Sugar
300g Cane Sugar @15
Cooled and chucked in the FV, in the event I probably didnt need to sparge as I was a little over 10l.
Also..... forgot that 10l cools much quicker than 20 so the temp in the FV is around 20 rather than the 30 I wanted for the Kveik yeast.
Anyway.... OG 1092, smells roasty, looks a bit browner than I thought it might but that might change. Lets see how it turns out!
Bottled this one up too! On reflection I think I should have dry hopped with the fuggles I had left, anyway it tasted pretty good, much less fruity than others i've done recently, dry and bitter. It ended up around 1010 and i'm going to call it 5%.
Argh, struggling like hell to get the temps up in the FV for the imp... currently sitting just under optimum temp at 23-24c, good level of activity though. Will this impact on end % of attenuation or will it just take longer to get there?
Carers leave day due to the teachers strike. Got up early and finished before telly time was over at 930!
Fancies a more sessionable saison and with a few bits that needed using up I went with the remains of my pale malt, lager malt and a 2 packets of nearly empty hops.
4kg Pale (finally that **** sack is finished)
1kg lager
300g wheat
Mashed at 64c
30 min boil.....
20g first gold @30
30g ekg, 200g sugar and 3 cardamom pods @5.
Pitched cml lille saison at 26c. Very pale out of the fv and og 1054ish so think it might end up at a high 5% ish. Bit better than my last one at 7.3%!
Fancies a more sessionable saison and with a few bits that needed using up I went with the remains of my pale malt, lager malt and a 2 packets of nearly empty hops.
4kg Pale (finally that **** sack is finished)
1kg lager
300g wheat
Mashed at 64c
30 min boil.....
20g first gold @30
30g ekg, 200g sugar and 3 cardamom pods @5.
Pitched cml lille saison at 26c. Very pale out of the fv and og 1054ish so think it might end up at a high 5% ish. Bit better than my last one at 7.3%!
Carers leave day due to the teachers strike. Got up early and finished before telly time was over at 930!
Fancies a more sessionable saison and with a few bits that needed using up I went with the remains of my pale malt, lager malt and a 2 packets of nearly empty hops.
4kg Pale (finally that **** sack is finished)
1kg lager
300g wheat
Mashed at 64c
30 min boil.....
20g first gold @30
30g ekg, 200g sugar and 3 cardamom pods @5.
Pitched cml lille saison at 26c. Very pale out of the fv and og 1054ish so think it might end up at a high 5% ish. Bit better than my last one at 7.3%!
Thought i'd bottle before going off on hols, FG 1009 making it 5.9% which is about what I was hoping for. Very bright looking, golden beer very hazy. Tastes absolutely lovely, very sulphury smell in the FV though, not so noticeable in glass. All in all very hopeful!
clib
Landlord.
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Any thoughts on the CML Atlantic yeast, pilgrim?
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