A team of us from Lewes Home Brew met up at 0900 (finished about 1430) with the amazing Stephen Perrin, head brewer, from Longman Brewery to do a brew on their 100 litre test kit.
Stephen and Jeff
The 100 litre test kit. Maybe next time we can push to 110 / 120 litres.
Recipe
Beer Style: Pale Ale inspired by above with more citra (new world hops vs English) and more mouth feel (oats). p120 Greg Hughes book
Batch size: 100 L
OG: 1043
FG: 1012
ABV: 4%
IBU: 28
19kg of Grain (equivalent of 3.8kg for 20 litres)
C/F Low Colour - Pale Malt - 16 Kg (85%)
Vienna 1.4 Kg (7.5%) - for sweetness
Naked Oats 1.4 Kg (7.5%) - for body
Water treatment
Lactic Acid - 33 g/ml
Calcium Chloride - 37 g/ml
Calcium Sulphate 12.5 g/ml
Sodium Chloride 12.25 g/ml
compared to what I usually use
AMS (CRS) / Lactic acid: 24ml for 20 litres (I added 20ml)
DWB: 10g for 20 litres in the mash
Mash
68 degrees
1 hour
Sparge
sparge strike temp was 78 degrees
Boil
1 hour
Ferment
Got 1043 as OG.
https://www.brewersfriend.com/brewhouse-efficiency/ which gave a brewhouse efficiency of 82%. But am not exactly sure of the grains so this isn’t a great accuracy.
WHC Labs - Saturated Yeast Good for Brown Ales, Imperial Stouts, NEIPAs, Pale Ales, Stouts, West Coast IPAs.
Intended temp: 19-22C
Attenuation: 73-77%
Comparitive Strains: London Ale 3, Juice, British Ale V
ABV Tolerance: 13%
Dry Hop
Will add at the end of the ferment (otherwise it may be go crazy and foam up). For 48 hours max. Will use tights and a marble (steralised)
Ekuanot - Citrus, Fruit and herb
Mosaic - Tropically pungent for IPAs, saisons.. saughter of Simcoe.. compared to an amplified Citra.
Have got 125g in total with 75% Ekuanot
Photos
Peter, Sean, Fraser, Jim , Graham
Richard, Fraser, Graham, Mat, Jim discussing hops
Final pH is fine at 5.31
Paul checking out hop additions during the boil
Our yeast - 10g per 10 litres
Handy alcohol for steralising - source on amazon.
SG of 1045 which is what we were aiming for. Notice the pale colour which is about right.
I went with Ekuanot and Mosaic for dry hopping
Will add at the end of the ferment (otherwise it may be go crazy and foam up). For 48 hours max. Will use tights and a marble (steralised)
Conclusion
Am amazing day learning about brewing by doing it. I’m quite excited about brewing this session beer, as it is a ‘citrus’ twist on the standard recipe. I’m also very excited about pushing the boundaries by experimenting with different styles of beer…next article!
Dry Hop
Over 3 weeks later on 28th Feb
FG: 1008 (hydrometer)
https://www.brewersfriend.com/refractometer-calculator/#
brix 4 (refractometer)
giving 1.002 - hmm
And dry hopping all the hops ..128g
