Chris's Pub Ale - Wednesday, June 27, 2018 - ( Golden Ale ) TOSSED
Carboys
Last brew in before my annual " Ribs'n Beer " on July 20th. This will be a light English Pub Ale. Pool liner in tomorrow so beer takes a back seat.
Ingredients
22 lbs. Crisp Best Pale
1 lb. Biscuit
1 lb. Wheat
38.35 g Target
Nottingham ( 4 )
Water Profile - Yellow Full
CA - 52
S04 - 55
CI - 69
PH - 5.35
3 ml Lactic Acid in mash ( room temp )
.8 ml Lactic Acid in sparge ( room temp )
O.G. - 1.050
F.G. -
% -
SRM - 5.6
BU - 20
Still having trouble of over shooting the temp in the mash tun. I just have to stand there and babysit the thing. It went from 137 F to 174 F in 7 min. I can play with the dial and turn it down a bit, but it will just take longer to heat up. Yeast pitched @ 12 noon. Cleaned up a bit but it is raining so had to be quick. The wort tasted wonderful. I know, I have gone through this before and it came out crappy, but I do think this will be quite nice. A good balance between the malt and hops. Maybe, just maybe this will be my "House Ale". If this is good, I give credit to the Crisp Best Malt from Scotland. Very active on Friday am, turned it down to 19 C from 19.5 C. Slowing down on June 30, but still going good. Sampled on July 6. Quite malty, has that " home roasted crystal malt " flavour which I hope will soon go away. Keg on July 8. Funny, I only used 4.2%, but it tastes like I used much more biscuit malt. Odd. Added gelatin on Tues July 9. Drink this anyway because I think I am done buying beer. Cottage beer and that is it.
UPDATE
This is very, very biscuity and will most likely not change. I did learn not to add any specialty grains in this style of beer using British malt. Maybe brewing a Fullers or something like that, but biscuit is off of my list forever. Tossed.
Last brew in before my annual " Ribs'n Beer " on July 20th. This will be a light English Pub Ale. Pool liner in tomorrow so beer takes a back seat.
Ingredients
22 lbs. Crisp Best Pale
1 lb. Biscuit
1 lb. Wheat
38.35 g Target
Nottingham ( 4 )
Water Profile - Yellow Full
CA - 52
S04 - 55
CI - 69
PH - 5.35
3 ml Lactic Acid in mash ( room temp )
.8 ml Lactic Acid in sparge ( room temp )
O.G. - 1.050
F.G. -
% -
SRM - 5.6
BU - 20
Still having trouble of over shooting the temp in the mash tun. I just have to stand there and babysit the thing. It went from 137 F to 174 F in 7 min. I can play with the dial and turn it down a bit, but it will just take longer to heat up. Yeast pitched @ 12 noon. Cleaned up a bit but it is raining so had to be quick. The wort tasted wonderful. I know, I have gone through this before and it came out crappy, but I do think this will be quite nice. A good balance between the malt and hops. Maybe, just maybe this will be my "House Ale". If this is good, I give credit to the Crisp Best Malt from Scotland. Very active on Friday am, turned it down to 19 C from 19.5 C. Slowing down on June 30, but still going good. Sampled on July 6. Quite malty, has that " home roasted crystal malt " flavour which I hope will soon go away. Keg on July 8. Funny, I only used 4.2%, but it tastes like I used much more biscuit malt. Odd. Added gelatin on Tues July 9. Drink this anyway because I think I am done buying beer. Cottage beer and that is it.
UPDATE
This is very, very biscuity and will most likely not change. I did learn not to add any specialty grains in this style of beer using British malt. Maybe brewing a Fullers or something like that, but biscuit is off of my list forever. Tossed.
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