The Slaughtered Lamb - Monday, November 14, 2022 - ( Tossed )

 Finally getting around to making this. Took awhile but better late than never. 

Ingredients

11 lbs. Rahr 2 row

1 lb. Brown Malt - ( 8% )

28.35 g Special III

29g Challenger hops at 60 min.

50 g Challenger hops at 15 min.

Wyeast Thames Valley 1275

I should of kept the Brown malt below 5%. I used 8.3%. I forgot all about that part. Hopefully

it will mellow out in time. I will add gelatin and let it sit in the keg for as long as it needs. This

is my last beer of this style anyway as I am concentrating on Kolsch and Lagers for now on. I

have bought a few beers of this style at the LCBO and they were kind of astrigent or grainy.

Did not like them.

O.G. - 1.045 - 77%

F.G. -

% -

SRM - 11

BU - 30

Water Profile - 4 Dog Brewery ( Amber Dry )

CA - 50

MG - 13

S04 - 104

CI - 51

PH - 5.51

Mash 

Gyp - 2.1 g

CI - 1.7 g

Eps - 3 g

Baking Soda - 1.2 g

Boil

Gyp - 1.8 g

CI - 1.5 g

Eps - 2.5 g

Sparge Only - .2 ml Lactic Acid

Mash - 6 gallons

Sparge - 5 gallons

                                                                        BREW DAY NOTES

I didn't check Mr. Robobrew's temp before the boil. I noticed it was boiling at 216 F. That is not good. The last time I made beer, it was at 212 F. Hope I didn't mash too low then. That would of made my mash at 148 F. But, I did sparge with 168 F water because I used my thermopen to check it. We will see then. It doesn't look good. I think this beer will be very clear, but with absolutely no head as I mashed way too low thanks to Mr. Robobrew. Maybe not, wait and see. Yes, the hops were Challenger. Not sure why I had a lot more in the jar than I wanted to use. Have to seal it with the rest of them. I am also not

sure what is in the jar in the freezer. Hallertauer or Challenger? Whatever. Most likely not use them anyway.

Today - Pitched Thames Valley1275 at 11:30 am. 68 F. Set fridge hopefully to 66 F. 

Day 2 - Going good the next morning. The temp controller needs calibration and the temp

                strip range is too wide. Glad the yeast is good down to 62F. A good krausen but not

              a lot of bubbles coming up yet. 

Day 3 - Same.

Day 4 - Shut off fridge. It was too cool and the downstairs is not that warm since the

                 outside temps are cooling down. 68 F. If it gets higher than that, fridge on.

Day 6 - Cold downstairs now. This is 64 F along side the basement temp - 64 F. Glad

             this yeast says it can ferment down to 62 F. No activity though but may still

             be doing something but slow. Toss on bench before your lager brew day.

Day 10 -  Done. Waiting to keg it. 

                                                     KEGGED ON NOV. 28

Sampled on Dec. 5th and it is okay. English beer for sure. Very hazy. 

Dec. 6. Still carbing up.

Dec. 7 - Sample day. Tastes fine. No goofy malt taste, just a nice Englsh beer. 

Dec. 9 - For unknown reasons this turned out like shit. Tossing it. Not a lot left, but

              enough to piss me off. I used too much Brown malt which is in the harsh zone.

              

I read my old brewing book from the UK many years ago and they always used only

one harsh zone malt which is 70L to 120 L or even higher but in small amounts. This is just one of a few batches I brewed with OBK's stale malt that was on sale, yea, for a reason. Never buy their malt again.