We were fortunate John shared with us a 1999 Thomas hardy ale for our judging course.
I added stored wort and oxygen, and revived the yeast.
Next step is to make a 1l beer…. And harvest the yeast.
Categories
Month: June 2014
Categories
Robust porter
For western brewers conference
Water profile
Mash pH 5.3 adjusted with .3g citric acid
Preboil 1.060 at 40c
31g nugget 12.5%
5L drawn off, boiled longer and more vigorously.
200g sugar/water, inverted with critic acid
Initial reduction was off the dial, diluted to 1.100
Added oxygen and westmalle yeast from starter
Porter og 1.048
Added oxygen and s-05
1.5l flask, added Thomas hardy 1999 starter to base porter
Robust porter, split off 5l and reduced via boiling additional 30mins
Gravity 1.058? Added s-05 and oxygen
Type: All Grain
Batch Size: 20.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 20.00 l
Fermentation: Ale, Two Stage
Batch Size: 20.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 20.00 l
Fermentation: Ale, Two Stage
Date: 19 Jun 2014
Brewer:
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.7 %
Taste Rating: 30.0
Brewer:
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.7 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.15 kg | Gladfield Ale Malt (3.0 SRM) | Grain | 1 | 83.5 % |
| 0.45 kg | Gladfield Dark Crystal Malt (91.4 SRM) | Grain | 2 | 7.3 % |
| 0.34 kg | Gladfield Chocolate Malt (634.5 SRM) | Grain | 3 | 5.5 % |
| 0.22 kg | Black (Patent) Malt (500.0 SRM) | Grain | 4 | 3.6 % |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.068 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.9 %
Bitterness: 0.0 IBUs
Est Color: 47.0 SRM
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.9 %
Bitterness: 0.0 IBUs
Est Color: 47.0 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 19.10 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Sparge Water: 19.10 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.16 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 16.08 l of water at 73.1 C | 65.6 C | 75 min |
Sparge: Fly sparge with 19.10 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 117.64 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Pressure/Weight: 117.64 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 117.64 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Carbonation Used: Bottle with 117.64 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C
Categories
Wit/Wheat Dunkel/Weizen Bock
3kg glad filed pilsner malt
3kg wheat malt – 1/2 German, 2.5 kg from Ellen
Dark base:
100g Munich
100g Crystal
15g cafafa III
15g choc
100g Wheat
100g Pilsner
Used Munich de-carbonated water profile
Adjusted mash pH to 3.35. a little bit of citric, went too low, so added sprinkle of bi-carb
Target Gravities:
Wit 1.042-1.055 11 l
Added 8g coriander and 8g mandarin peel. Half at 10 mins, half at 0 mins
Wheat 1.044-1.055 – actual 1.040 at 30 5l
Dunkel 1.044-1.056. 1.050 5l
Weizen Bock 1.064-1.090 1.060 – might be a bit thin… 1.5l carafe
Pre-boil base – 1.048
Pitched Adventis starter 1/4 into bock – rest into dunkel
Pitched hogarden starter into wit
1/4 packet mango jacks barvian wheat into wheat beer.
Added oxygen to each. Approx 20-30 secs