3500g Pale ale malt
500g Munich Type II
500g CaraMunich (crystal)
Mash @ 68°C for 60 min.
20g Fuggles for 60 min.
20g East Kent Goldings for 30 min.
10g East Kent Goldings for 10 min.
Fermentation:
S-04
20L
OG: 1.050
FG: 1.014
18°C
Racked: May 24th
Bottled: June 5th
3000g Pale ale malt
730g Amber malt (Fawcett)
1000g Munich Type II
Mask @ 66°C for 60 min.
100g Fuggles 5.0% for 60 min.
Fermentation:
T-58
21L
OG: 1.050
FG: 1.017
Primary: 9 days @ 20°C
Secondary: 10 days @ 20°C
Bottled: May 25th
3000g Smoked malt (Weyermann)
1600g Munich Type II
570g CaraMunich
Mash @ 68°C for 60 min.
40g Spalt Select for 60 min.
Fermentation:
S-04
23L
OG: 1.052
FG: 1.015
Primary: 13 days @ 20°C
Secondary: 13 days @ 20°C
Bottled: May 24th
4500g Pale ale malt
150g CaraHell
Mask @ 66°C for 60 min.
40g Cascade for 90 min.
14g Cascade for 30 min.
14g Cascade for 10 min.
30g Cascade for 1 min.
20G Cascade dry hopped
Fermentation:
US-56
22L
OG: 1.048
FG: 1.005
Primary: 7 days @ 18°C
Secondary: 11 days ½@ 18°C
Bottled: May 11th
2,5kg Dark wheat malt
2,5kg Munich Type II
Mash in 50°C for 20 min.
Single decoction with 15 min. rest @ 75°C and boil for 20 min.
50 min. @ 70°C
30g Hallertau 60 min 2.8%
15g Hallertau 5 min 2.8%
Fermentation:
K-97
20L
OG: 1.048
FG: 1.012
Primary: 7 day @ 15°C
Secondary: 13 days @ 15°C
Bottled: May 1st
5,5kg Pale ale malt
Mash at 68°C for 60 min.
100g East Kent Goldings for 90 min.
30g East Kent Goldings for 5 min.
20g East Kent Goldings dry hop
Fermentation:
SafAle S-04
24L
OG: 1.050
FG: 1.012
Primary: 8 days @ 15°C
Secondary: 13 days @ 15°C
Bottled: May 1st
4250g Pale ale
500g Wheat malt (pale)
100g CaraHell
Mask for 60 min @ 69°C
50g Fuggles for 60 min
15g EK Goldings for 15 min
10g EK Goldings for 1 min
20g EK Goldings dry hopped (sec. fermentation)
Fermentation:
WYeast 1098 British Ale
OG: 1.044
FG: 1.010
25L
Primary: 6 days @ 15°C
Secondary: 9 days @ 15°C
Bottled April 22nd
5kg Pale ale
200g Fawcett Brown
100g Fawcett Amber
500g Pale wheat
100g Carafa, chocolate dehusked
Mash for 60 min @ 67°C
30g Chinook for 60 min.
20g Cascade for 15 min.
20g Cascade for 1 min.
Fermentation:
WYeast 1272 American Ale II
OG: 1.060
FG: 1.011
20L
Primary: 8 days @ 15°C
Secondary: 9 days @ 15°C
Bottled April 22nd
Let’s get back at the catastrophe from yesterday. This time try with a single decoction to avoid having to raise the temperature in the pot while mashing. Unfortunately, the mash got stuck again while sparging, but I managed to get 17L of wort out of it anyway.
2,5kg pale ale malt
2,5kg pale wheat malt
Mash in @ 50°C
Protein rest for 23 min @ 50°C
Single decoction with 15 min rest @ 75°C, boil for 20 min. Decoction was too thin, should have been a bit thicker.
50 min @ 70°C
30g Hallertau 60 min 2.8%
15g Hallertau 5 min 2.8%
Fermentation:
K-97
17L
OG: 1.058
FG: 1.012
Primary: 6 days @ 20°C
Secondary: 13 days @ 15°C
Bottled: April 22nd
2,5kg pale wheat malt
2,5kg pale ale malt
mash in @ 40°C
And then things went wrong. The filter got stuck almost immediately and on top of it, after trying to unstuck it, too much thrub got below the filter and burnt on the heating element. I tried several times to clean both the filter and the heating element, juggling with 15 liter of hot water with 5kg of malt in it, but to no avail. After over 4 hours the temperature hadn’t risen over 55°C and I gave up.
Next time, try a protein rest at 50°C and a single or double decoction to raise the temperature. Infusion is not going to work with such low temperature, especially not with wheat.