Brewing an Emperor’s clone for a rum barrel.
WATER:
23 litres Yorkshire Vale water
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
Baking Soda – None
MASH:
Strike Volume – 11.5 litres Yorkshire Vale water per mash
Crisp Finest Maris Otter (EBC 6) – 2070g
Briess Flaked Oats – 580g
Crisp Low Colour Chocolate Malt (EBC 550) – 261g
Simpsons Crystal Medium (EBC 175) – 182g
Crisp Roasted Barley (EBC 1100-1300) – 145g
Crisp Chocolate Malt (EBC 950) – 130g
Dingemans Special B (EBC 300) – 101g
Weyermann Acidulated Malt – 70g (pH 5.55 Brewers Friend)
Rice Hulls – 400g
Dough in @ 68°C
Mash @ 67°C for 90 minutes
SPARGE:
None
BOIL:
Time – 225 minutes
Anti Foam – 1g
Muscavado Sugar – 145g
Honey – 394g
Magnum (11.8 AA) – 10g / 60 minutes
Finings & yeast nutrient / 10 minutes
FERMENTING:
Yeast – 6.6g Mangrove Jack’s M42, 7.3g Nottingham, 6.6g FIVE
Temp – Fermentation fridge @ 18°C for 48 hours then rising to 22°C over a week (see brewing notes)
DRY HOPPING:
None
IBU: (44.18) 36.21
SRM: 50
PRE-BOIL VOLUME:20.4 litres
AIR PRESSURE: 996 mbar
TARGET PACKAGED VOLUME: 6 litres
TARGET KETTLE / POST BOIL VOLUME: 7.1 litres
TARGET FERMENTER VOLUME: 7 litres
EFFICIENCY: (75%) 90%
PRE-BOIL: (1.045) 1.046
OG: (1.133) 1.156 diluted down to 1.137 with 1 litre
FG: (1.043) 1.042
ATTENUATION: (66%)
ABV: (13.94%) 14.7%
MASH NOTES: Split the grain and added 200g of rice hulls to each mash. Slowly lowered the filled grain basket in and mixed with the drill whisk. Strike temp 1 degree higher. This all worked really well – flow through and mash temp stability were both good. Double mash and clean up took about 6.5 hours. Measured pre-boil gravity for the first time and it was accurate to the Brewers Friend recipe.
BOIL NOTES: Up to boiling temperature in 45 minutes. Measured the boil off rate for the 33 litre kettle at power level 10 and added it to the calculator. 90% efficiency can’t possibly be right but I can’t figure out why. Had to dilute it back with 1 litre of bottled water.
FERMENTATION NOTES: Aerated the wort with the drill whisk and rehydrated the yeast as per Lallemand’s recommendations which led to airlock activity within hours.
TASTING NOTES: