BYO March 2006 pg. 35
4,84kg maris otter
220g Crystal (40°L)
57g Crystal (60°L)
3,5g Carafa II special
3ml lactic acid in mash, ph ~5.0
6ml lactic acid in sparge water
17g Chinook 60 min
7,8g Simcoe 60 min
25g Amarillo 15 min
17g Cascade 0 min
7g Amarillo 0 min
WLP001 Californian Ale
21L
OG: 10,8 brix (1.043)
FG: 5,5 brix (1.009)
Bottled 29/4 with 89g glucose in ~200ml of boiled water
Note: not racked to secondary
1,9kg pilsner malt
2,4kg munich type II
50g Carafa special type II
400g CaraMunich
Mash in @ 45°C
Protein rest for 15 min. @ 60°C
Saccharification rest for 60 min. @ 67°C
Mash out @ 75°C
30g Saaz for 60 min.
30g Saaz for 10 min.
OG: 11,7 brix (1.047)
FG: 6,6 brix (1.013)
22L
racked 3/3-07
Bottled 14/4 with 172g dextrose
5kg danish pilsner malt
Mash for 60 minutes 2@ 68°C
87g Hallertau for 60 min.
25g Saaz for 30 min.
25g Saaz for 10 min.
SafLager W34/70
21,5L
OG: 11,8 brix (1,048)
FG: 7,2 brix (1,016)
racked 4/2
bottled 25/2
8kg honey
WYeast 4184 sweet mead yeast
20L
OG: 1.126
FG: 1.029 (16,2 brix; ~12,9% ABV)
Bottled January 24, 2008
3kg honey
WYeast 4021 Pasteur Champagne yeast
10L total
OG: 23,8 brix (1.100)
Racked to two 5L buckets and added 500g frozen mixed berries to one.
Bottled August 26:
FG: 8,2 brix ((0.992) without berries), 7,9 brix ((0.989) with berries)
5,5kg Fawcett Maris Otter
Mash for 60 min. @ 68°C
no pH adjustment
80g EKG for 90 min.
30g EKG for 5 min.
WLP002 English Ale
OG 10,9 brix (1.044)
FG: 6,4 brix (1.013)
Racked 21/1
Bottled 11/2
5kg mild ale malt
500g Fawcett crystal 120L
Mash @ 68°C for 60 min.
100g Fuggles for 71 min.
WLP002 English Ale yeast
25L
OG: 11.7 brix (1.047)
FG: 8.3 brix (1.024)
Racked: 13/1
Bottled: 28/1
Alt
3kg pilsner malt
3kg munich type II
mash for 60 min @ 67°C
pH 5.0
60g Spalt Select for 60 min.
30g Northern Brewer for 60 min.
WLP011 European Lager
22L
OG: 15,0 brix
FG: ?
racket 7/1
bottled 21/1
5kg honey
7L water
Fermentation:
10L
Sauternes yeast
OG > 32 brix and off the scale
FG: 22,9 brix
racked 2/12-06
bottled 28/5-07
Tasting notes:
Didn’t ferment as much as expected and ended very sweet, honey tasting mead.
6kg Fawcett maris otter
Mash @ 68°C for 80 min.
100g Fuggles for 60 min.
30g Fuggles for 5 min.
30g Fuggles dry-hop
Fermentation:
WLP017 Whitbread ale
21L
OG: 13,9 brix (1,056)
FG: 8,0 brix (1,016)
no pH adjustment, but 3 teaspoons of Burton water salts added to mash water
Racked: 25/11
Bottled: 2/12