Brew UK Forum | Brewdays
Standard Bitter - V1
Recipe Specifications
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Batch Size: 20.00 L
Boil Size: 26.63 L
Estimated OG: 1.040 SG
Estimated Color: 10.1 EBC
Estimated IBU: 27.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
2.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 73.10 %
0.75 kg Munich Malt (17.7 EBC) Grain 21.93 %
0.17 kg Oats, Malted (2.0 EBC) Grain 4.97 %
17.00 gm Goldings, East Kent [6.80 %] (60 min) Hops 15.2 IBU
30.00 gm Fuggles [3.90 %] (30 min) Hops 11.8 IBU
25.00 gm Fuggles [3.90 %] (0 min) (Aroma Hop-SteepHops -
0.50 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs British Ale II (Wyeast Labs #1335) [StarteYeast-Ale
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 3.42 kg
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Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
90 min Mash In Add 8.92 L of water at 77.0 C 70.0 C
Well I had a nightmare day. Started really late due to work issues.
Temp in mash was 66 not 70.
I didnt hit gravity - I worked it out to be around 1032 which is a first as I normally hit over.
Boiled away to 16 ltr! So I have to top up 5 ltr but that means it will be 2% if my calculations were correct.
I didnt pitch the yeast as I have to cool naturally so I will be pitching it after work (in about 20 mins)
I will check the gravity, I may just leave it at 16ltr if the gravity is low.
All in all not uber sucsessful, and I only managed 1 beer. Im gonna wait for a wort chiller and my wyeast czech pils starter is still bubbling away so it may be a while before I can use it.
Unhappy, but beer is beer so its all good really.
Nath
edit - Forgot to add my missus broke my thermometer and I broke a pyrex jug.
edit 2 - Looks like the og is ok, topped up to 20ltr and the og is 1.040 bang on - sweeeeeeeeet
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Responses
Posted 1 year ago by Member
Ah nath .. these things are sent to try us!
If you don't mind having a dry beer, a mate of mine would add (invert) sugar dissolved in water if he needed a top up on a low-ish gravity beer.
I've never tried it though. If it's low I'd tell the missus that you'd planned it that way so you can drink more of it without her having to worry about your liver!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Moderator
Cheers tony, I edited my post as I actually did hit og - bang on! sweeet as. Everthing is better now!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
:o) Excellent ... well done! The sun will probably start shining too now!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Moderator
Well guys a bit of an update:-
The beer is still in the fv, been just under a week now at a constant 21c and its my first "everlasting" fermentation. I had a sneaky look on the second day and there was a head on it but not as much as I expected with the wyeast activator and the fact I really, really got air into that bad boy (Im talking brewers paddle and a de walt cordless!). But looking at it now there seems to be a 1/2 inch dense gre bubbly head on it. Dont smell funny but I get worried due to the fact my last 2 have had infections.
Anyhoo, Yesterday I took a reading an it is at 1007, which is way below what was intended (think it should be around 1013).
As the head is still there should I be worried? Am I just being a bedknod (delete appropriate part of word).
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Has the vigorous ferment finished nath?
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
Don't worry. I find the wyeasts take a bit longer to ferment. Its nothing to do with the cell counts its just the strains. Remember the S04 is a super fast fermenter so a wyeast will always seem slow in comparison.
The 1335 is described as fairly dry with good Attenuation so that would probably explain the low finishing gravity.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Moderator
Well I just checked the fg but its still dropping. 1.006 now, I dont even think any previous kits have dropped that low. Ther krausen is still there but is less than a cm now. A sneaky taste reveals a familiar twang. Paranoid to the max, if this is another wasted 6 hours im going to be extremely sad.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
Apples?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Moderator
dont think so. Its just the taste of something not right. Twangy, like a bad kit, with little beer taste.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
nath .. I never taste a brew until 2nd fermentation has finished because I always think I can taste weird stuff (the exception to that was the last burnt brew for obvious reasons).
I can understand exactly how you're feeling though. Just don't put it anywhere near the moldy old shed (anyone say Lieutenant pigeon?)
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Moderator
Hi guys,
Mental weekend, too much vodka and not remembering going on!
Still I am planning to transfer to keg tonight/tomorrow so I will give ya an update. Tony when you talk about secondary fermentation are you talking about after priming in keg or do you mean in a second fv until you keg? The reason I ask is that I normally only use 1 fv then keg/bottle.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Hey nath
I usually let the manic part of the fermentation complete - 4 to 7 days and then rack into a secondary where it sits for between 1 and 2 weeks (there is usually very little activity in this period but all the nasties drop out and the beer goes quite a distance toward clearing). At the end of this period I prime in the secondary and immediately bottle. There are good arguements on both sides for either using a secondary or not, but those I know who don't bother with a secondary, usually rack into another fv just before bottling. For me, I like to get the beer off the sediment when the bubbles through the lock slow almost to stop. There is more than one way to skin a cat! :o)
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Moderator
I didn't second ferment in fv this time as The last 2 got infected so I thought if I ruled that one out and it still happens then I know its something else. Cheers!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Moderator
Well the beer has been in the kag for 4 days warm and had a day at 13c now. Had a sneaky, as you do, and all is looking promising. Its pretty much cleared already and is quite velvety, smooth like a boddys and has subtle malts but is a tad low on the hops at the mo. Will be interesting to see what it turns out like in a few weeks.
All good, now to get a day sorted for the lager.
Happy monday everyone!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Admin
Nice one Nath, sounds promising. Did you save the yeast for another brew?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Moderator
Yep its in the fridge, I sloppily put it in a sterile pepsi bottle, I reckon I got about 120-150ml worth. dunno how much I need for a brew though
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
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