Penguinetti
Well-Known Member
Hey Biermuncher, this looks like an AMAZING brew to have! My buddy plans on brewing recipes after a few tries with Mr. Beer... I'm gonna see if i can convince him to try this one out as his first!
gravity reading of 1.025 after a month in primary with an OG at 1.033 sound a bit strange?
Going to brew this recipe this weekend and have a couple questions for BM or anyone that can help me out... Pretty new to AG and wanted to get this right! I have read through all 21 pages of this topic, but wanted to find out a couple things:
1. Since I'm going to have to ferment in two fermentorsdue due to the size, do I pitch two packs of yeast or divide one?
2. How long is the mash time and how much water per pound of grain did you use?
3. Was also confused on boil time, 60 or 90 min? It says both but says to add hops at 60min so is that @ 60 min of a 90 min boil or at beginning of boil?
THANKS!
Can't wait! -Kevin
So I have some serious fermentation going on! Woo hoo! Had to change to a blow off tube... OG was 1.050. Looks and smells great! I can't for this one to be done!
Collected some of the Krausen to do a yeast starter sometime down the road!
Thanks for the recipe!
I'm goin to try a 5gal minus the roasted barley but i was wondering, would irish moss do the same as the gelatin?
Tasted it before the keg, I can already tell this is pretty damned cloned. Missed my mark and lost a few alcohol points, no big deal, I've really come to like the 4-4.5% range, so perfect. Also took your advice on gelatin in the keg, although this already looked pretty clear coming through the racking cane. Color is dead-on.
Thanks for the recipe, I can tell this is going to be a hit! That whitbread and the specialty grain choices really make it taste like the original! Cheers!
Recipe Specifications
--------------------------
Boil Size: 25.82 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.00 l
Estimated OG: 1.041 SG
Estimated Color: 17.2 SRM
Estimated IBU: 22.9 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes
Amt Name Type # %/IBU
3.25 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.3 %
0.50 kg Corn, Flaked (1.3 SRM) Grain 2 10.2 %
0.50 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 10.2 %
0.25 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.1 %
0.25 kg Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5 5.1 %
0.15 kg Chocolate Malt (350.0 SRM) Grain 6 3.1 %
30.00 g Goldings, East Kent [5.00 %] - Boil 60.0 Hop 7 18.6 IBUs
14.00 g Goldings, East Kent [5.00 %] - Boil 15.0 Hop 8 4.3 IBUs
1.0 pkg Whitbread Ale (Wyeast Labs #1099) [124.2 Yeast 9 -
I'm planning a 5 or 5.5 gallon batch of this but i'm a bit confused. BM's recipe says 11 gallons, but he says it's for a 10 gallon batch. Which is it?
Also wondering what the concesus is on the original recipe vs all the changes some of you have made like dropping the roasted barley. Should I stick with the original as BM intended or are there some beneficial tweeks I need to consider?
i think the extra is to account for loss (trub, etc). so you'd ferment 5.5 gallons and bottle about 5
i believe it would be a 5.5 gallon batch per beersmithThis is what has me confused. With beersmith I have my profile set with zero trub loss because I dump everything from the kettle into the fermentation bucket. It does account for fermentation loss from transfers and trub but still has the batch volume equal to my final desired boil volume.
I guess the better question would be if I'm making the original recipe am I doing a 5 or 5.5 gallon batch?
This is the second time that I have brewed this. I had some issues this time. My mash temp was way to high. I believe it ended up being 159-160. My yeast was dead and ended up having to use safale04 instead. It has been in the primary for 2.5 weeks. The final gravity is 1.016 instead of 1.007. Is this going to be drinkable?
BM: Just wanted to ask this question as I did not see it in the thread but didn't read every page.
What about substituting pale chocolate malt in place of the chocolate malt? I know it will lighten the color up a bit and I'm ok with it not being exactly NCBA color as long as it doesn't taste overly roasty. Thoughts?
Going to be brewing this one next! I also can't find Whitbread yeast. Going to try the Safale04 as well as some have done.
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