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.
3,5kg Pale Ale
500g Munich Type 2
500g Cara Munich
Mash: 68°C for 75 min.
20g Target 60 min. 10.4%
20g E.K. Goldings 30 min. 5.2%
10g E.K. Goldings 10 min. 5.2%
Fermentation:
SafAle S-04
23L
Primary: 12 days @ 20°C
Secondary: 7 days @ 20°C
Bottled April 9th
OG: 1.042
FG: 1.011
4,5kg Plsner malt
1kg Munich Type 2
500g CaraMunich
500g wheat malt (pale)
Mash at 67°C for 60 min.
40g Northern Brewer for 90 min.
50g Cascade for 40 min.
40g Fuggles for 10. min
40g Cascade for 10 min.
20G E.K. Goldings @ 21/3
Fermentation:
US-56
OG: 1.060 (19L)
FG: 1.010
Primary: 6 days @ 22°C
Secondary: 12 days @ 22°C
Bottled April 2nd
1.5kg Pale Ale
1kg Munich Type 2
2.5kg Wheat malt (pale)
Mash: 67C for 60 min.
30g Hallertau 60 min 2.8%
15g Hallertau 5 min 2.8%
Fermentation:
WYeast 3638 German Wheat
23L
OG: 1.050
FG: 1.012
Primary: 7 days @ 22°C
Secondary: 14 days @ 22°C
Bottled: April 2nd
5kg Fawcett Munich
1kg Fawcett Maris Otter
Mash @ 67°C for 60 min.
40g Saaz for 90 min.
15g Saaz for 30 min.
10g Saaz for 5 min.
SafLager S-23
Fermentation:
Primary 9 days @ 12°C
Secondary 7 days @ 12°C
Bottled March 19th
24L
OG: 1.056
FG: 1.019
5kg pilsner malt
Mash: 60 min. @ 67°C
10g Northern Brewer @ 90 min.
67g Hallertau @ 90 min.
25g Saaz @ 30 min.
25g Saaz @ 10 min.
Fermentation:
W-34/70
18L
10 days @ 9°C
7 days @ 9°C
OG: 1.050
FG: 1.011
Minikegs not carbonated; bottles carbonated with 4g/l corn sugar
5800g Munich Type 2
1040g Pale Ale
Protein rest 10 min. @ 50°C
Decoction:
– rest 10 min. @ 65°C
– boil 20 min.
Rest 60 min. @ 67°C
40g Saaz for 90 min.
15g Saaz for 30 min.
10g Saaz for 5 min.
Fermentation:
SafLager S-23
11 days @ 9°C
6 days @9°C
25L
OG: 1.060
FG: 1.015
5800g Munich Type 2
1040g Pale Ale
Mash @ 67°C for 60 min.
40g Saaz for 90 min.
15g Saaz for 30 min.
10g Saaz for 5 min.
SafLager S-23
Fermentation:
7 days @ 9°C
10 days @ 12°C
OG: 1.060
FG: 1.017