Pride of Manchester ESB Brewday

[graysalchemy]

I will be starting my Pride of Manchester ESB this afternoon for a mamouth 16 hr overnight mash.

As you can see it is a northenr version of Fullers London Pride. I will be using a yeast kindly donated by Dennisking, some Essex Yeast which for the life of me I cannot remember its origin. Anyway the starter is very fruity even being fermented at 18c, so this will hopefully be a change from the usual safe Notty.

Going to set up. :thumb:

 

[fbsf]

Sounds lovely - 16hrs, that is a mammoth mash. Any reason for that length that say an 8-hr wouldn't achieve?

That's a damn accurate AA reading on the Challenger BTW...

 

[graysalchemy]

Its because I mash at 'work' and by the time the hlt is boiled for the sparge it will be 16hrs. :lol: :lol:

 

[fbsf]

ah. not brew-related then! :

 

[PD]

Nice one Alistair.... :thumb:

 

[graysalchemy]

Mash tucked up at 67c. It is so cold here I needed a strike temp of 85c to get it up to temp and use a few more litres of liquor. Any way wrapped up in blankets bubble wrap and the head space is filled with a bin bag of bubblewrap. :thumb: :thumb:

But I expect to lose 10c by the morning not bothered as long as it maintains 66-67 for 2 hrs. :thumb:

 

[graysalchemy]

Grain Bill plus water chemistry additions

 

[stuey]

Interested in how this turns out... A nicely kept pint of London Pride always hits the spot.

Gathering inspiration my first AG brew (once the shineys have been built up at the ST) and this has gone on my list! :)

 

[Good Ed]

nice one, I bet you'll notice some more fruityness with the yeast :thumb:

 

[graysalchemy]

Yes the yeast starter is very fruity :thumb:

 

[PD]

GA, little question for you.
Re overnight mashes.
Mash overnight with the strike water, next morning its time to add my sparge water ( batch sparging in 2 lots ) How long to leave the grains on the 2nd and 3rd mash soaking in the sparge water ? At the moment I usually do 30 mins each batch....

 

[graysalchemy]

Sorry PD I only fly sparge so I don't know. I just run in some water at 1L per minute and run it out at 1L a minute. When I get 6 and a half buckets of wort in the boiler I know that it is done. Just the way I have always done it. :thumb:

 

[PD]

thats fine GA.
It would seem that the grains do not need a longish soak in the batch sparge if fly sparging ( i.e rinsing the grains with water ) works.
I might go on to just topping with 1st batch water a good stir 5 mins rest and drain...then 2nd lot of sparge water stir and rest then drain....Then check gravity !

 

[graysalchemy]

:thumb: :thumb:

 

[dennisking]

As you can see it is a northenr version of Fullers London Pride. I will be using a yeast kindly donated by Dennisking, some Essex Yeast which for the life of me I cannot remember its origin. Anyway the starter is very fruity even being fermented at 18c, so this will hopefully be a change from the usual safe Notty.

The yeast is from Crouch Vale brewery and was originally from the Ridleys brewery, an old Essex brewery murdred by green king.

 

[graysalchemy]

Thank you very much Dennis. Just pitch about a litre of starter smell absolutely wonderful. I was a bit short on gravity hit 1052 instead of 1056 must adjust my efficiencies :lol: :lol: .

Quick Question Dennis how well did this yeast attenuate what FG should I be looking for?

 

[dennisking]

Mine went from 1048 to 1010 in 7 days fermenting at 18c.

 

[graysalchemy]

Thanks Dennis. It is an incredibly fruity yeast. I fermented the starter at 18c and it smelt incredible.

Cheers

A

 

[dennisking]

A true top cropper, even the Whitelabs, version, Essex ale yeast was lively but this one takes the p*ss.

 

[graysalchemy]

I looking forward to this. I think it has made my northen take on a southern beer a little more souther again :wha: :wha: :lol: :lol: