Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
10 g |
BSG - First Gold Uk10 g First Gold Uk Hops |
|
Pellet |
9.4 |
First Wort
|
60 min |
10.22 |
50% |
|
10 g |
BSG - First Gold Uk10 g First Gold Uk Hops |
|
Pellet |
9.4 |
Boil
|
20 min |
5.63 |
50% |
|
20 g
/ £ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
15 L |
1st DC- protein 15 min |
Decoction |
39 °C |
36 °C |
15 min |
|
5.8 L |
2nd DC- Beta 35 min |
Decoction |
52 °C |
52 °C |
10 min |
|
6.1 L |
3rd Dc - 25 min Alpha&Beta - 2l |
Decoction |
62 °C |
62 °C |
30 min |
|
9.1 L |
4th Decoc - Mash out - 5l |
Decoction |
72 °C |
72 °C |
20 min |
|
15.6 L |
|
Strike |
75 °C |
67 °C |
60 min |
Starting Mash Thickness:
2.5 L/kg
Starting Grain Temp:
18 °C |
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Notes
total water = pre boil (fv 26x1.1) 31+ malt losses 6 + mash loss 1l = 35.5l = 35l , ams 20ml, ph 6.8
Mash in vol = 6x2.5 = 15 , Sparge = 21 -
decoction vol = total mash volume × (target tenp - start temp)/( boil temp - start temp)
plus 15-20%
ph Water 6.8, a sprinkle of citic acid added so about ph 6
12g of cacl added to malt
ADD BOILING WATER TO MASH - vol not measured
Infusion mash EST / ACT mashin est 39 cels
36 cels 15 mins , (temp prior to malt 48.5 cels) ACT 48.5
52 cels 10 mins, *ACTUAL 55 CELS
62 cels 30 mins, ** ACTUAL 61.8 cels PH 5.5
72 cels 15 mins, *ACTUAL 71.8 cels,
Infusion mash EST
36 cels 15 mins vol 15l
52 cels 10 mins vol 6l
62 cels 30 mins vol 6l
72 cels 15 mins vol 9l
77 cels mash out
MASH IN 1220- 1255
recirc 1245-1311 very murky to start with, then ok flavour, a bit thin, and less sweetness than anticipated, wort incredibly clear after 10l
NO SPARGE
First runnings = 1.064, at 21.5 cels, ph about 5.5, HWEapproc (300x4)+(311x2)= 1822 x eff 0.75=1366,5 / vol 35l = est sg 1.0039, eff = 1.0064x35l/1822 = 2240/1822 =122%.....inverse =81%
Collection start 1311, collection end 1455, collection end 1352 , collected 28L, Last runnings 1.028, taste
boil start 1315, wort tastes OK , but NOT very wheaty
preboil start 1355, sg 1.046, collected 24l (estimated 30l), wort tastes great
protofloc 1445 , 0.25 tablet added
Post BOIL 1455, sg , volume = 24.5l, sg = 1.055 (17 cels)
Rest start 1530, end 1545
Cool start 1447, end 1526 27 cels , 25l, brought back up to 26 cels
Rest 15 mins , rest end 1610
Transfer start 1545 end 1553 @26 cels onto weihenstephan yeast (i grEW with 5l spraymalt wort IE 5 additions of 1l/ DAY)
Used aquarium heater set to 26 cels
Transfer vol = 24l- 1 = 23 l
left 2l to grow SO4?? windsor ??
Clean up end 1750, EFF = 75%
19-09-2021 @4pm, og 1.055, 26 cels,
20-09-2021 @7am, og 1.040, 26 cels, 1.9% abv
20-2021 @8pm, og 1.034, 26 cels, 2.7% abv
21-9-2021 @7am, og 1.027, 26 cels, 3.6% abv, @1000 racked 21.5l NO PRIMING
1st = 2l TEST, 330ml bottles
2nd = 4/5l capped 500ml bottles
3rd = 7.5l flip top 5ooml bottles
9l = 2gl barrel
NOTES
To achieve 3-3.2 atm priming = 3.2-0.8 (co2 in beer at 23 cels) = 2.4 atmx 1.96g/l = 4.3g/l,
23.5l x4.3g/l = 101 g to prime **
so 131g of sugar primimg for 5gl barrel
Bottled 2x0.5l (4.4g sugar/L) + 1l of the dregs at the bottom of FV
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2025-08-20 14:52 UTC
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|
Cost £ |
Cost % |
| Fermentables |
£ |
|
Steeping Grains
(Extract Only) |
£ |
|
| Hops |
£ |
|
| Yeast |
£ |
|
| Other |
£ |
|
| Cost Per Barrel |
£ 0.00 |
|
| Cost Per Pint |
£ 0.00 |
|
| Total Cost |
£ 0.00 |
|
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