Right Up To The Brown - Friday, June 8, 2018
I hope this will be a regular beer for the pub. Brewed a similar beer around 5 years ago and I still don't know why I quit brewing it as it tasted great.
Conical
Ingredients
22 lbs. Pearl Malt
3 lbs. Carafoam Malt
2 lbs. Victory Malt
2 lbs. Wheat Malt
1 lb. Thomas Fawcett Choc Malt
93 g NB - 9.9% AA @ 60 min.
51 g NB - 9.9% AA @ 15 min.
40 g Chinook - 12.30 AA @ 10 min.
40 g Chinook - 12.30 AA @ 0 min.
Nottingham Dry Yeast - ( 4 )
100% RO water
If so some strange reason this turns out to be a good beer, save the yeast and make a yeast starter for the next batch. You will need to aerate though.
O.G. - 1.062 - 85%
F.G. - 1.010
% - 6.9
SRM - 17
BU - 63
CA - 50
SO4 - 70
CI - 54
Lactic Acid in Sparge - .7 ml
No Acid in Mash
8 g Baking Soda in mash ( doing another one and 2 g of baking soda )
NOTES
Good brew day. Nothing went wrong. Lots of bitterness in the sample with some chinook aroma, but not a lot which is what I want. I have no plans for brewing an AIPA in the near future. I want to get this and my Storey Steamer down pat if that is even possible. Going okay the next day, slow though. 66 F - 68 F. Fermented well, but may of finished early. The new thermowell sucks. It leaks, so I may be losing some pressure so the bubbles from the blow off hose may seem to stop but not really. So, let it go at least 12 days before kegging. Still going, but slowed down a lot. Kegged on Wed, June 20. Quite strong tasting. I did go buy the recipe in my book though. This proves I am really not a hop head as I think it is too bitter and has a real strong malt taste. However, it turned out exactly like it should, so no problems with my water profile. Won't brew this again, but use the same water profile for your Pub Ale coming up in late July. Starting to mellow out 10 days after kegging. Still very hoppy, but the cloying part is fading a bit. Glad, because that is one part of a highly hopped beer I hate.
Conical
22 lbs. Pearl Malt
3 lbs. Carafoam Malt
2 lbs. Victory Malt
2 lbs. Wheat Malt
1 lb. Thomas Fawcett Choc Malt
93 g NB - 9.9% AA @ 60 min.
51 g NB - 9.9% AA @ 15 min.
40 g Chinook - 12.30 AA @ 10 min.
40 g Chinook - 12.30 AA @ 0 min.
Nottingham Dry Yeast - ( 4 )
100% RO water
If so some strange reason this turns out to be a good beer, save the yeast and make a yeast starter for the next batch. You will need to aerate though.
O.G. - 1.062 - 85%
F.G. - 1.010
% - 6.9
SRM - 17
BU - 63
CA - 50
SO4 - 70
CI - 54
Lactic Acid in Sparge - .7 ml
No Acid in Mash
8 g Baking Soda in mash ( doing another one and 2 g of baking soda )
NOTES
Good brew day. Nothing went wrong. Lots of bitterness in the sample with some chinook aroma, but not a lot which is what I want. I have no plans for brewing an AIPA in the near future. I want to get this and my Storey Steamer down pat if that is even possible. Going okay the next day, slow though. 66 F - 68 F. Fermented well, but may of finished early. The new thermowell sucks. It leaks, so I may be losing some pressure so the bubbles from the blow off hose may seem to stop but not really. So, let it go at least 12 days before kegging. Still going, but slowed down a lot. Kegged on Wed, June 20. Quite strong tasting. I did go buy the recipe in my book though. This proves I am really not a hop head as I think it is too bitter and has a real strong malt taste. However, it turned out exactly like it should, so no problems with my water profile. Won't brew this again, but use the same water profile for your Pub Ale coming up in late July. Starting to mellow out 10 days after kegging. Still very hoppy, but the cloying part is fading a bit. Glad, because that is one part of a highly hopped beer I hate.
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