3.15.2015

More taps to fill! The lack of availability of reasonable English styles here, particularly on draft, has me motivated to try and keep some of that sort of thing around. Took a stab at a Northern English Brown this time around!

Northern English Brown II

Style: Northern English Brown

Recipe:

(lbs/%/malt)

8.0/82/Maris Otter

1.0/10/Flaked Oats

0.5/5/Pale Chocolate

0.25/2/Chocolate

(oz/time/variety)

0.2/60/Target

0.5/30/Target

Stats: SRM 20, IBU 21, 5.0% ABV

Notes:

1.2L starter prepared 3.14.2015, Wyeast 1318 London III. Pitched ~800 mL, Expected O.G. 1.046 @5.5gal (70% eff), final kettle vol 5.5 gal, measured O.G. 1.054 (eff ~82%). Hit volumes ideally @ 1gal/hr boil off, 0.5 gal dead volume in mash under false bottom (5.5 gal into chiller). Kept 2 vials of starter slurry for later use.

F.G. 1.016, kegged 4.1.15, near perfect vol. into keg. Initial tasting has me thinking a slightly more assertive hop presence might help, but I think proper carbonation should help. Noticed a fair amount of yeast still in suspension, maybe start cold crashing before I keg, have to remember.

12.8.13

After a somewhat lengthy hiatus, I’m back set up brewing. After a year without convenient brewing accommodations and some readjustment to the new digs, I’m pleased to be brewing again (with some regularity). As such, I’ll try and keep up on things here a bit more.

Brewed friday (12.6.13),

Challenger ESB (5.5 gallons)

Grist:

9lbs Crisp Maris Otter

2lbs Munich malt

0.5lbs crisp medium crystal

Hops:

1oz UK Challenger @60min

1.5oz UK Challenger @5min

1oz Willamette @5min

1.5oz UK Challenger @1min

1oz Willamette @1min

Pitched 1pkg S-04, vigorous fermentation within 12 hours.

Brewing notes: I under-accounted for boil off, as such I managed to collect about 5 gallons, this put S.G. at 1060, rather than the 1055 predicted.

English Red

Not a traditional style, but I need something brewed up to fit the coming spring/summer need for refreshing ales and I didnt want to brew another pale. So on this fine sunday, while doing homework and studying I’ve fired up the rig again to brew up an english red ale.

First, a recipe:

English Red

Batch size 4 gallons, Color 12* SRM, O.G. 1044, F.G. 1011, 30 IBU’s

Grist:

82 % Floor Malted Maris Otter (6lbs)

9% Flaked Barley (10oz)

6% Crystal 60l (7 oz)

3% Crystal 120l (3 oz)

0.5 oz Roasted barley for color

Hops:

0.5 oz Norther Brewer First Wort

1 0z EKG and 0.5 oz Northern Brewer at 5 minutes

I’ll ferment with wlp 013 after moving the oat stout it’s fermenting now to a clean bottle and dump ~ 2/3rds of the slurry so as not to ferociously over pitch.

I’ve really been happy with the ales the wlp 013 culture I bought for an ESB has been producing. I had hoped initially to brew this with a wyeast neobrittania culture, however it seems to be stricken with poor attenuation, an experience I had even with a sizeable starter, fresh culture and relatively low OG in a robust porter I brewed, and confirmed due to a friend having the same results with two quite reasonable beers. I really liked the flavor profile it produces, but I think something of this nature cant really afford to finish sweet.

Mashed at 151*F, 1.25 qt/lb, 1 hour. Surprising jump in efficiency put O.G. at 1051, I ended up sparging a bit more than needed which might explain this (I had to boil a little longer than 60 minutes). Racked onto ~1 cup slurry from wlp 013.

Robust Porter

On Wednesday, with the company of my buddy josh I brewed a Robust Porter. This completed the last of 3 english style ales I’ve brewed since thanksgiving. English style ales are something I’ve become quite fond of lately, their low (in comparison) alcohol content, generally malty profile and unique yeast characteristic make them something I find quite enjoyable. Also, in a hop-centric american brewing community they present a unique challenge in capturing the palette of others. This is a rant I shall avoid for now.

This particular brew was fairly uneventful. My recirc setup worked beautifully, mash temps were maintained without fail and I feel the recipe shows great promise. Further, I got to use one of my favorite yeast strains, and the starter took off like a rocket, leading to a fermentation which shows signs of greatness, though I worry now, sitting an hour and a half away with family, that I may blow the airlock if things get heady.

Enough counting of chickens before they’ve hatched and onto the meat.

Prepared a 2.5 cup starter of wyeast neobritannia at ~noon. This showed signs of vigorous fermentation by 2 and ultimately was pitched at approximately midnight.

Mashed @ 1.25qt/lb and 153*F for 1 hour to (hopefully) leave the finishing gravity a bit higher than usual for a somewhat robust mouthfeel. Sparged to collect 6 gallons of preboil wort.

Boiled 60 minutes, no notable conditions, besides my poor math and a post boil gravity of 4.5 gallons, rather than the usual targeted 4 gallons. NOTE TO SELF: either, a) plan for 4.5 gallon batches, or b) collect ONLY 5.5 gallons preboil, regardless of what you think is right.

This volume overshoot led to a OG of 1.046, which is a touch low for a robust porter (I would have prefered 8 to 10 gravity points higher) however I think it should be close. and hey, this way I get to rebrew it.

 

Recipe:

Estimated O.G. 1.052

Estimated F.G. 1.013

Estimated ABV: 5.2%

SRM 33*

IBU’s 28.4

Grist

6lb Maris Otter 66%

1lb8oz Flaked Barley 17%

12oz Crystal 60l 8%

9oz Chocolate malt 6%

4oz Belges Kiln Coffee Malt 3%

Additions

1oz East Kent Goldings (6.7AA) @60 min, Irish moss & yeast nutrient @ 15min (I think I forgot these)

 

Fermented w/ Wyeast NB Neobritannia

Chilled to 72 post boil, allowed to reach 60*F before pitching, showed signs of fermentation within 8 hours of pitching.

 

I had initially intended for a much less complex grist, however the Northern English Brown I recently brewed had such a positive roast profile, I modified on brew day to add the kiln coffee malt.