Stu's brü's

[stubrewworx]

Why not maintain a bit of a blog?

Brown Porter II
A tweaked rebrew of a monthly dark beer winner.

80% clear choice
10% brown
5% black
5% torrefied wheat

Ebc 46.5 - Brown and black have both been increased, so darker than previous and wheat added.

Ekg at 30 and 10 mins to give around 21ibu, similar to before.

1/2 pack of Windsor to start and a full pack of something which came with a wilko kit to finish it, same I did on the v1.

OG 1052, expected 1049. Mash efficiency was like 79% (75% planned). I'll be expecting 5 to 5.3abv depending how the yeasts do.

I've learnt the thermoprobe is reading 3-5c low, so previous batch was mashed a little higher than this at 67c.

 

[stubrewworx]

Checking the baby monitor is a tad addictive!

 

[stubrewworx]

English IPA

Not quite what I was after. Finish is a bit sweet, og 1062, fg 1010. Whc old English. 30 days in the bottle, carbed ok.

 

[pilgrimhudd]

View attachment 105199
English IPA

Not quite what I was after. Finish is a bit sweet, og 1062, fg 1010. Whc old English. 30 days in the bottle, carbed ok.

I had something similar recently, an English ipa (fuggle hopped) with a similar abv by the sounds of it that also was a bit sweet, ill try and dig out the recipe later. I couldn't quite work out why it was overly sweet, friends loved it but I was slightly disappointed.

 

[stubrewworx]

Theres 9% light brown sugar in there, but with 80% aa, I thought it would be nicely dried out

 

[pilgrimhudd]

5.8 kg Pale
200g Crystal (medium)

Mashed for 90 mins

Challenger 25g @60
Fuggle 40g @30
Fuggle 50g @10
EKG 45g @5

OG 1070, diluted with 2l preboiled water down to 1063, didn't take long to cool today! Down to 24c and pitched CML House. Hoping for an attenuation of about 70% making it around 6%

My memory must have faded a bit, I think using cml house at 70% attenuation would probably explain it. Though annoyingly have not written down the fg.

 

[stubrewworx]

There may be trouble…

Just bottled my brown porter after 23 days. Didn’t plan for it to be that long, but work etc.

activity was quick with Windsor, so I pitched I pitched the ale yeast (from an old kit) on day 3 at 1.016.

Slight drop to 1.015, Then nothing, according to spindle for over a week.

Returning from holiday I took gravity reading of 1.013, 2 pts away from target. Tasted promising too. ispindle still showing 1.015, no problem as it was already offset at +9, so I assume differences is not so linear.

Couple of days later, scheduled bottling day… ispindle activity!

A week ago ispindle shows 1.011 (then stopped output), took a sample and hydrometer reads 1.011?

Taste seemed a littler harsher

Finally get round to bottling tonight and fg is 1.006 88% apparent attenuation, 6% abv.

Taste? Could be harsh or the brown and black are just playing their part more?

Bottled regardless and hope for the best

 

[DocAnna]

You'd be really unlucky to have an infection late like that as bacterial contamination that drops ABV is usually early when there's plenty of sugar around. Bottling will help as it limits the oxygen available - Don't give up hope but maybe don't condition the bottles near anything too valuable .