This Recipe brewed with Home-grown Bramling Cross....because, well, the hops needed using and AK is awesome. I expect this might be a similar scenario to something like "Well i really wanted Chocolate cake but we already had Chicken defrosting from the freezer, so...." but we'll see.
12 Litres
Malt:
1.09kg Maris Otter
0.53kg Lager (because it was left over and to balance the sweetness of)
0.5kg Munich
0.46kg Sugar (in this case a mixture of demerera, Dark Brown and caster approx 50/20/30)
0.11kg Maize (or Corn Grits)
Mash - 7 Litres @ 74 Strike (aiming for 68) for 90 Minutes (should have been 60 but it was dinner time)
Sparge - 14 Litres @ 77 over approx 40 minutes.
Hops:
Bramling X estimated @ 3.5%Alpha Acid Content (estimated this with previous years crop, results were good)
27g @ 60mins
29g @ 30mins
7g @ Flameout.
Yeast: Headed for a the Fullers Yeast Cake from Delta pale.
Thursday 3 October 2013
Thursday 4 July 2013
Parti-gyle Porter/Mild with and without Damsons
Hybrid recipe based on a 2 separate recipe's i have previously had success with; 1952 Lee's Mild & Fullers London Porter.
20 Litres - Split by Mash & Sparge in to 2 x 10L Batches (12Litres prior to boiling)
Malt:
3230g - Maris Otter (1500g Home-Crushed)
450g Brown, home-crushed (Taken from Meantime Brewery previous winter - May well actually be Chocolate malt)
310g Crystal
220g Black
220g Chocolate
Mash: 14L @ 68deg for 90min
Sparge 10L.
Collect first 12L to become the Porter @ 1068
Further 12L collected to become 'Mild' @ 1035
Had intended to 'properly' parti-gyle to achieve required gravities by remixing batches back together post-boil, but as it turned out it wasnt necessary and they both came out dead on!.
Hops:
Porter
23g Fuggles - 60min
12g Fuggles - 30min
Mild
17g Fuggles - 60min
8g Fuggles - 30min
Yeast: SO4 for 1 Week @ 17.5deg (Fridge temp setting)
After 1 Week Bottled 50% of each batch.
Other 50% moved to secondary & mixed with approx 250g each of Tom's Mum's Damsons from her garden, made in to a syrup w/100g Dark Brown Sugar.
Results: Mild very nice after additional 2 weeks. Tastes like a slightly watered down porter more than a mild - solid white head, lots of flavour but lacking body (for a porter, solid for a mild). Porter still yet to be cracked. Batches w/damsons still fermenting slowly in secondary.
20 Litres - Split by Mash & Sparge in to 2 x 10L Batches (12Litres prior to boiling)
Malt:
3230g - Maris Otter (1500g Home-Crushed)
450g Brown, home-crushed (Taken from Meantime Brewery previous winter - May well actually be Chocolate malt)
310g Crystal
220g Black
220g Chocolate
Mash: 14L @ 68deg for 90min
Sparge 10L.
Collect first 12L to become the Porter @ 1068
Further 12L collected to become 'Mild' @ 1035
Had intended to 'properly' parti-gyle to achieve required gravities by remixing batches back together post-boil, but as it turned out it wasnt necessary and they both came out dead on!.
Hops:
Porter
23g Fuggles - 60min
12g Fuggles - 30min
Mild
17g Fuggles - 60min
8g Fuggles - 30min
Yeast: SO4 for 1 Week @ 17.5deg (Fridge temp setting)
After 1 Week Bottled 50% of each batch.
Other 50% moved to secondary & mixed with approx 250g each of Tom's Mum's Damsons from her garden, made in to a syrup w/100g Dark Brown Sugar.
Results: Mild very nice after additional 2 weeks. Tastes like a slightly watered down porter more than a mild - solid white head, lots of flavour but lacking body (for a porter, solid for a mild). Porter still yet to be cracked. Batches w/damsons still fermenting slowly in secondary.
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