Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
85 L |
|
Infusion |
69 °C |
69 °C |
60 min |
Target Water Profile
Balanced Profile
Notes
27 April 2025: Ernest APA. Used starter (made in 23 April 2025) 4L starter with 15mg of yeast slurry from 18 April. FG1.016 Ph4.3. Tastes twangy like original starter as fermented up to 36c. Put starter in fridge to cold crash. 25 April starter beer tastes bangin like a pineapple saison. Predicted 60L kettle, Atten 86%, Eff 70%, OG 1.064, FG 1.011 ABV 7% SRM 7.97. Actual 62L kettle, Atten 85%, Eff 72%, OG 1.064, FG 1.009 (v28c), ABV 6.92% SRM 7.79. Lap 1 8.00-11.50am: 85L (water based on 75L after boil off) 14g Sodium Chloride, 11g Mag Chloride for Ca113, Mg21, Na 86, Ci190, So13. Added 40ml phosphoric for Ph5.1-2. Lap 2 11.50-12.55pm: Added 15 Simpsons GP, 1 Simpsons Dextrin, 0.1 Simpsons Dark Crystal, 1 FW, 1 FO, 0.042 (42g) Crisp Black Malt. Mash kept around 69c at Ph5.2. Added extra 3g Sodium Chloride for Na102, Ci 214. Lap 3 12.55-2.45pm: Flame on and winched bag. Got 68L pre-boil Ph5.3, Hydro 1.060. Lap4 2.45-4.10pm: Reached boil, added moss at -15m and yeast nutrient at -10m. Lap 5 4.10-5.10pm: Started cooling and added 530g Ernest pellets to Dip Hop pot, unfitlered aprox 6L, added 720g (1250g in total) to whirlpool at aprox 70-75c. 42c after 20m. Lap 6 5.10-6.00pm: hit 27c, whirlpooled. Lap 7 6.00-6.42pm: added to FVs and added dip hops and yeast - aprox 200ml each of slurry in 1L total (including beer). Hydro. OG 1.064. Ph5.3. Testing one FV at 28c and another at 35c.
27 April 2025 Ernest APA v28c. OG 1.063. 23L Day 1: vigorous fermentation! Pill 1.051 within 24 hours! Day 2: AM Pill 1.029! Day 3: AM Pill 1.017, -1.3pts, raised temp to 29c. Day 4: PM raised temp 30c. Pill 1.016. 0.3pts. Day 5: Removed container 1 (to fix container with pfte tape as was leaking). Day 8: Pill 1.013. Started cooling to 14c. Day 9: PM Reached 17c (no fridge, just ambient temperature). Removed container 2. Day 11: Removed container 3, Pill 1.010 Hydro 1.008. Very little goop left 2L. Tastes banging like a bitter/APA/Belgian hybrid with burnt candy apricot and pineapple notes and nice after bittering - cooler ferment defo cleaner. Translucent, could clear completely. Yeast is almost like a British ale yeast somehow. Day 24 (21 May 2025): Kegged at 18c no cold crash (as very clear anyway), also to get some yeast in keg for bottle conditioning for Camra competition). Day 27: Tasted banging! Very traditional style with strong flavours but with a slight twang and fruity apricot spice. Great! Day 36 2 June 2025: Swirled keg for yeast suspension and bottled full drops and half drops to warm condition for 3-4 weeks (keep some warm conditioning longer to see if there’s a difference). 10 June: Tastes fuckin great - like best beer ever - but low carb. Shook bottles up to speed up the process. 17 June: After 15 days warm conditioning, put in fridge as started to taste a bit dull. 22 June: Tastes great after a few days in fridge, back to its banging self! But smells a bit homebrewy even though taste is super pro.
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- Last Updated: 2026-03-27 08:47 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
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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