PilgrimHudds Brewdays

[pilgrimhudd]

Do you lager in the bottle/keg or in the fermenter?

In the bottle, condition at 18c or so for 2 weeks then out in the shed.

 

[Appleton Brews]

In the bottle, condition at 18c or so for 2 weeks then out in the shed.

Same as me thanks

 

[pilgrimhudd]

Same as me thanks

How long do you keep in the shed before drinking is the real question though.

I brewed a user upper lager with some left over ingredients and plenty of saaz, initially way over bitter and not great, a year later it's bleddy handsome, though the rusty caps don't do it any favours!

 

[Appleton Brews]

I’m going to give 4 weeks before I try the first bottle but obviously I won’t drink them all in Feb so most will get at least 8 weeks.

 

[pilgrimhudd]

Plan is for a British Golden Ale tomorrow, an early start as will get the mash on before the kids finally get back to school (yay).

4.5kg Pale Ale
500g Pilsner
500g Wheat

Hops will be Admiral or Challenger to bitter approx 20g @60

Boadicea 25g @10
Boudicea 25g @flame out
Boudicea 50g dry hop.

CML 5

IBU 30 ish and should end up around 5% maybe slightly more.

 

[matt76]

before the kids finally get back to school (yay).

So it's a celebration ale?

 

[pilgrimhudd]

Plan is for a British Golden Ale tomorrow, an early start as will get the mash on before the kids finally get back to school (yay).

4.5kg Pale Ale
500g Pilsner
500g Wheat

Hops will be Admiral or Challenger to bitter approx 20g @60

Boadicea 25g @10
Boudicea 25g @flame out
Boudicea 50g dry hop.

CML 5

IBU 30 ish and should end up around 5% maybe slightly more.

Slight tweak, weather was appalling this morning and I did not fancy standing around with it, so mashed inside till the weather improved a bit and changed the recipe to a 30 min boil. Also found Admiral first so used that to bitter.

28g Admiral @30
25g Boudica @10
25g Boudica @flame out.

OG slightly under predicted, 1048 perhaps slightly oversparged forgetting that I wasn't boiling for an hour.

 

[pilgrimhudd]

Slight tweak, weather was appalling this morning and I did not fancy standing around with it, so mashed inside till the weather improved a bit and changed the recipe to a 30 min boil. Also found Admiral first so used that to bitter.

28g Admiral @30
25g Boudica @10
25g Boudica @flame out.

OG slightly under predicted, 1048 perhaps slightly oversparged forgetting that I wasn't boiling for an hour.

Bottled this on Tuesday, finished 1010 a lovely lemon flavour, slightly cloudier than I wanted but I did dry hop with 50g boudicca. 5% on the nose.

 

[pilgrimhudd]

Beautiful day down here in Cornwall, and for once on my day off! So got a brew on, this is my 3rd time brewing this one and i'm keeping it almost exactly the same, just adding a bit of dark crystal. Again the klarstein is stuffed to the brim so am hoping i get the desired efficiency, looking for something around the high 6% mark, last one ended at 7.1% and was perhaps slightly too strong.


5kg Pale
600g Wheat
400g Chocolate
400g Special B
400g Carapils
200g Dark Crystal

Mashed at 66c for around 2 hours.

Boiled for an hour it had

34g Chinook @60
50g Chinook @5
50g Chinook @flameout

and will have 66g (or thereabouts) Chinook at 3 days dry hop.

I used CML Clipper for yeast.

OG 1070 added 1l of water to dilute to 1066

 

[pilgrimhudd]

Got a doppelbock on today, I found a recipe on the homebrewers association website here

Slight adaptation to the recipe and here we are.

1.5kg Pilsner
4kg Munich
500g Caramunich
100g Special B (dunno why just thought it sounded like a good idea)

Mashed for 90 mins at 62c, and 20mins at 75c.

Sparged with 6 litres of water and brought to the boil.

10g Magnum @60
30g Hallertau @30

OG 1068

Cooled whilst I went for a run came back and pitched some yeast.... was supposed to be 2x packets of German lager yeast by Cellar Science however being an absolute dipshit and trying to do two things at a time (dry hopping my chinook porter) I managed to pour a pack onto my Chinook porter........... What a dimwit.

Anyway, it now has one Berlin Yeast and one German Lager yeast.....

Hopefully it shouldn't make too much difference to how the porter tastes as it's pretty much done now anyway and must be quite a high ABV.