Brew number 4 - Best Bitter - 4%
https://web.brewfather.app/share/LEgmzZ6bntoaBW is the reciple which is a challenge from https://leweshomebrew.club/ home brew club. We all have the same ingredients and recipe, then get together and taste test to see how our brews differ.
https://groups.io/g/leweshomebrew/topic/85843809#120 discussion on the brews happen on this mailing list.
- 94% Marris Otter - 3.9KG EBC 6 CrispMarisOtter-6EBC -
- 6% Crystal - 0.25KG EBC 130 CrispDarkCrystal-240EBC
- Mash: 66°C
- OG: 1.040
- FG: 1.010
- 25g Boadicea at 60 mins for 20 IBU Pellets-8%
- 25g Boadicea at 15 mins for 10 IBU
- 45g Boadicea at flameout (2 g/litre)
- Ferment ambient with S-04 SafAleS-04 - English Ale yeast, fast fermenting.
Mash
I’m using Brew in a Bag:
I started with about 28 litres of water (Strike Water)
Strike Temperature (ie before grains) 72C
Mash Temp 66C (had to let it cool for a few minutes as was just under 68 when I measured)
1 hour in the mash.
Using a tree swing to help gert the rest of the wort out.
Boil
25g Boadicea at 60min, 15mins then the rest at flameout.
Leave to cool overnight
- Outside temp at 0935 is: 12.4
- Wort temp is: 20.6
- OG is: 1040
- Final amount: 24litres. Was aiming for 23litres
Ferment
Pitched yeast at 0950 on Tue 26th Oct.
2.5 weeks until transferred to pressure keg.
Learned not to fill a full keg with CO2. I messed up with the wrong top so can no naturally produced CO2 in my keg.
The keg visibly expanded when I put the CO2 cannister in it!
Drinking some of it then pressurising is good.
Beer is tasting good.
