Droso

5kg Muntons Maris Otter
1kg Amber malt(*)

Mash for 60 min @ 68°C

100g Fuggles 4.8% for 60 min.
25g East Kent Goldings 5.7% for 60 min.
20g East Kent Goldings dry hop

Fermentation:
WYeast 1768 English Special Bitter
23L
13.9 brix (1.056)
9.9 briex (1.022 measured)
53 IBU
Bottled: 30/10

*): 1kg of Weyermann pale malt on a plate about 1cm thick and put it in the oven with the fan on, to dry out the malt a bit quicker. I kept it at 110°C for 20 minutes and another 45 min. at 150°C

Today is the day to try something new. The only amber malt I have, is from the maltsters at Fawcett, which has a really strong taste. A recipy I found in “Old English Beers and How To Brew Them” uses 17% amber malt and 83% pale malt. The amber malt from Fawcett in that quantity is just going to block out any other taste, so I want to use something else. The same book has some guidelines on how to roast your own malt, so I gave it a spin. I put 1kg of Weyermann pale malt on a plate about 1cm thick and put it in the oven with the fan on, to dry out the malt a bit quicker. I kept it at 110°C for 20 minutes and another 45 min. at 150°C. See the difference. I should do this some more, if not only for the wonderfull smell that spreads thought the house

I’m also going to rack the pale ale I brewed last week. As I have about 6g of Amarillo hops left, I’m going to rack it into two containers and add the hops to one of them and see how much difference a bit of dry hopping with Amarillo will have on the final beer.

5kg Fawcett Maris Otter
500g Fawcett crystal (130 EBC)

Mashfor 60 min @ 68°C and 10 min. @ 75°C

Amarillo 9% 34g for 60 min.
Amarillo 9% 30g for 15 min.
Amarillo 9% 30g for 5 min.

Fermentation:
S-04
OG: 12.8 brix (1.052)
FG: 1.012

Racked October 9th and split into to 10L batches, one with 6g Amarillo dry hopped and one without
Bottled: 15/10

Homebrewers remember, this week is the week where the 4th dogme brew has to get brewed. The concept of the dogme brewing (danish) is that many people brew the same beer which only differs in one ingredient between brewers. Then by tasting eachothers beers, one can get a better idea of the different of ingredients when only one variable changes. The last 3 brews different yeasts were used, this time it’s the hops that gets changed in an English Pale Ale styled beer (danish). I’m going to use an american hop (so it’s not really an “english” pale ale) called Amarillo, and probably brew tomorrow.