Lamb and Slaughter - Robobrew, Monday, June 21, 2021

-

Robobrew

A one off brew. I will do an overnight carb and serve with C02 but it won't be carbonated very much. I did this a year or so ago with my Maggie Mild and it was good.


Ingredients

9 lbs. CMC - ( last time using this as a base malt for this style of beer )

10 ozs. Crystal 150

6 ozs. Victory

1.25 ozs. Roast Barley

14 g Challenger at 60 min.

14 g Challenger at 40 min.

1 oz. EKG at 1 min.

S04

O.G. - 1.038

F.G. -  1.006

% -      4.4

SRM - 12

BU - 25.7

It is a good idea when you set the temp on the Robobrew, to turn on the elements, duh!!! I also noticed the Robobrew's boil was showing 219 F. What did I mash at? I better calibrate it again and check it during the mash now and always.

                                                        RE-CALIBRATED MR. ROBOBREW


                                                     FERMENTATION NOTES

Yeast pitched @ 12 pm. The fridge is kind of slow to cool down, but the freezer is cold, so all is good.

Wort was 70 F.

Next morning - Not much, but starting at around 8 am.

Day 2 - Going well in the afternoon.

Day 3 - Blowing krausen out of the hose. 66 F - 68 F.

Day 4 - Almost done, just like the yeast manufacturer said. Will let it sit until my HD ipa is done.

             I may move it, but being only on day 4 and it is summer, I will leave it there and go with

            what the temp is needed for my ipa.

Day 5 - Bubbling every 30 seconds. I am moving it on the bench to get it out from my IPA that

             will be brewed on June 27.


                                           KEGGED ON JUNE 30 - 8 DAYS

Basement was 80 F, so I thought it needed this to get to a cold place. It was done anyway. Yea, I can taste the S-04 now but it kind of went away when I tasted it cold and uncarbed 2 days later. Taste is fine, not sure if I will brew it again or not. Wonderful colour though. If I do brew it again, it will be in the late fall or early winter. Never use S04 yeast again, god, it just sucks.



Comments

Post a Comment

Popular posts from this blog

Chris's Ribs on the WSM - Saturday, August 30, 2025

-
Image
  Ribs 2-2-1 The weather is warmer on Aug. 31st - 25C, today? 21C. 2 hours smoke 2 hours in foil with brown sugar, honey and 4 slices of butter chunks. 1 hour in butcher paper with bbq sauce on the bbq. I usually don't have much heat left on the smoker, so that is why I use the BBQ.                                                             Day before after membrane removal, add Rib rub. Completely cover the Ribs fully. Toss in a bag in the fridge. An hour before smoking, add the other rub or what you have just to freshen them up. When your chimney starter is completely white, pour it all around the charcoal in the WSM instead of pouring them in the middle. I see when I am done that I am not getting them all burnt through like the middle ones.                          ...
Read more

Kings Landing IPA - Extract - Monday, October 2nd, 2017

-
Image
Eleven Gallons - Carboys My first all extract brew in over 20 years. It will be interesting if I get a big hop aroma with no water treatment. This is an experiment for brewing in the winter. I may be able to do a full mash brew next week as the weather seems to be quite warm. 20 lbs. United Canada LME. 40 g Chinook - 12.3% AA @ 60 min. 60 g Chinook - 12.3% AA @ 10 min. 56.70 g Chinook - 12.3% AA @ 0 min. 113.4 g Chinook - 12.3% AA - dry hop ( 56.70 g in each keg ) 45 g in each carboy.  US-05 ( Usually 40, but this OG is way higher than expected ) I really don't expect a lot of extract twang using bulk malt extract. I don't remember it from back in the day, but certainly got it from those over priced kits. I smelled twang when I added it to my water in the kettle, but it went away later in the boil. I did not taste it in the gravity sample. O.G. - 1.068 - ( Promash said 1.051 ) F.G. - % - SRM - 7 ( May be more because of boiling 100% extract for 60...
Read more

Les's Helles - Sunday, June 15, 2025 ( Conical )

-
Image
    Ingredients 22 lbs. Rahr 2 Row 1 lb. Munich 9 108 grams Hallertauer @ 60 min. 4 sachets 34/70 at 66F  Various experiments suggest that you can get a real nice beer using lager yeast at 66F.  I went to various people on You Tube and they all say that fermenting a lager at 66F worked out fine. Not an award winning Pils or just a plain lager, but a good beer and that is all I want. None of them had a water profile however. Went to another guy on You Tube and he did exactly what I want to do. Said the beer was really good, so it is a go. He sure had a lot of SS brewing stuff jammed into a small area. Knew his stuff. O.G. - 1.045 - 78% F.G. -  1.006 % -      5.12 SRM - 3.5 BU - 25.5 Mash Volume - 10 gallons Sparge Volume - 10 gallons Water Profile - 4 Dog Brewery CA - 50 MG - 10 CC - 68 S04 - 68 PH - 5.30  MASH Gyp - 2 g CI - 4 g Eps - 3.7 g Lactic Acid - 3.9 ml  BOIL Gyp - 2 g CC - 4 g Eps - 3.7 g Lactic Acid - Sparge - .4 ml I have no i...
Read more