Chris's Pub Ale - Thursday, July 31st, 2025 - Conical

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 I need to have enough beer for 2 sets of guests at different times. May as well use the big
system and get it all done at once. This is in the style of an English IPA. I usually don't
get high efficiency but today was an exception. Right up to 1.060 where it used to be. Maybe
I got the mill gap just where it should be for the first time.

I have 2 more sachets of Notty and will make something with them during the fall. It will
have to wait until we come back from Jamacia. I also have 5 sachets of US-05. 

Ingredients - 
Crisp Maris Otter - 21 lbs.
Rahr 2 row - 8 lbs.
CaraFa Special III - 3.5 ozs.
140 grams EKG at 60 min.
65 grams EKG at 10 min.

11 gallons Distilled Water in Mash
10 gallons Distilled Water in Sparge

MASH
Gyp - 14.6 grams
CC - 3.3 grams
Eps - 7.7 grams
Baking Soda - 2.8 grams
PH - 5.45

BOIL
Gyp - 13.3 grams
CC - 3 grams
Eps - 7 grams
Lactic Acid - .4 ml

Amber Balanced

CA - 50
MG - 10
S04 - 75
CC - 63
PH - 5.43

O.G. - 1.060 - ( Now this is a shocker since my efficiency has really suffered the last while )
F.G. -  1.012
% -     6.3
SRM - 8.4
BU - 53

The rubber seal around the lid is stretched. I don't hang it up when not in use, just roll it
a bit and store inside the Conical. I do have to remember to spritz it with star san when I
tighten it up.
Done. A lot to do to get this thing going but I did it and am ready for tomorrow's brewing.

                                                        BREW DAY NOTES

I mashed in and the temp as only 148F instead of 152F. WTF? Nothing I could do but
continue on and hope for no more heat loss. Chiller on at 9:35, on regular time for it.

In the Conical at 12 noon but the temp is too high - 74F. Fridge on. Setting it in steps of
2F. Do not want suck back. Will check it often. Should be able to pitch Notty soon. It was
down to 70F at 2:30 pm. The srm on this beer is just where I wanted it. I do like this colour
in beer as opposed to making lagers and pale ales for 2-3 months.

Looks like this will not be ready until the end of the month.

PITCHED NOTTINGHAM YEAST AT 7:30 PM. 68F. 

Day 1 - 68F. Set it to 66F in the morning. I can smell that wonderful bread smell. I knew
             it was fermenting good but no blow off. Again, my seal is not working. It will
             eventually squirt out in spots where it shouldn't, so I took the band off and
             reset it. It then worked. All of this at 1 o'clock in the morning. The smell  reminds
             me of how my beer smelled years ago when I made beer like this on a regular basis.
            This and more like it is what I am going to brew for the immediate future. Yes, 
            House Dust IPA will get made between some of the brews for sure cause I like them
            and have a lb. of Cascade hops to use up.
Day 2 - Things are normal. Fridge set to 66F. Nottingham is a great yeast and can handle
             lower temps with ease. Hope the breadiness is in the taste along with the smell...
Day 3 - Settled down at 66F. Still very active.
Day 4 - Slowing down just a bit, normal. 66F.
Day 5 - Same. Temp controller needs to be calibrated. 17C =66F? ( 2C off )
Day 6 - Same. 66F.
Day 7 - Slowing down a bit more.
Day 8 - Almost done.
Day 9 - Keg around Sunday, Aug. 17. Crash cool and add Gelatin.
Day 14 - Saw activity. Will have to take a reading before kegging.

                                     WHERE TO PUT 2 KEGS OF THIS

I still have lots of beer in kegs in the beer fridge. I can put one in the Pub room fridge. 
Taste is a bit better.

                                       KEGGED ON AUG. 19

Tastes fine. I do need to brew my next bitter as it has more malts than this one.

                                          GELATIN ON AUGUST 21

Checked for clarity on Aug. 25 and not clear. Taste is well, too early. Won't be serving this
on the weekend. Still have some Helles so I may have to buy something.

                                           TRANSFER TO KEGS

No matter the taste, I am going to transfer a keg and punch it up. We are in the middle
of getting ready to sell and of course on our way to Jamacia so I can't spend too much
time on this. Now for the taste. Yea, I didn't add any specialty malts to this one so can't
expect a lot of flavour from this.


It is okay for me, but not what I wanted to drink. This was just an experiment to see if
you can brew this style that doesn't taste like paper. It doesn't, so I am good to go for
the fall, winter and 2026. ( where the hell I am living) 

I finally tossed this out. It just got too molasses like. Yea, I definitely used too much
black malt. I am pausing making bitters until we move some where. I will continue
to make my IPA'S, stouts and lagers ( if the brewzyme works ).








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