Brewing a 6 litre batch destined to be the first replenishment of the 19 litre BCS barrel I filled a year ago.
WATER:
20 litres Ashbeck water
Gypsum – None
Epsom Salt – 2.9g
Calcium Chloride – 11g
Baking Soda – 0.9g
MASH:
Strike Volume – 10 litres Ashbeck water per mash
Crisp Finest Maris Otter (EBC 6) – 2560g
Crisp Light Munich Malt (EBC 25) – 840g
Crisp Chocolate Malt (EBC 820-1000) – 160g
Crisp Roasted Barley (EBC 1100-1300) – 160g
Crisp Crystal 150 (EBC 150) – 160g
Crisp Black Malt (EBC 1100-1300) – 120g
Dextrose – 210g
Rice Hulls – 400g
Dough in @ 66°C
Mash @ 65°C for 90 minutes
SPARGE:
None
BOIL:
Time – 194 minutes
Anti Foam – 1g
Columbus (15.8 AA) – 15g / 30 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: (60.75)
EBC: 98.5
TARGET PACKAGED VOLUME: 6 litres
TARGET KETTLE / POST BOIL VOLUME: 7 litres
TARGET FERMENTER VOLUME: 7 litres
EFFICIENCY: (73%) 71%
OG: (1.135) 1.131
FG: (1.044)
ATTENUATION: (66%)
ABV: (14.14%)
BREWING NOTES: First mash with 10 litres of strike water still struggled – thick and slow. Added 12 litres to the second mash and adjusted the boil time accordingly. 12 litres really pushed the Braumeister to it’s volume limit but mash temperature was rock solid. Perhaps 11.5 litres is the sweet spot combined with a simple under letting. Forgot the mash out on the first mash so didn’t do it on the second either. Grain absorption adjusted in the calculator. Started boiling the first runnings when the second mash had 60 minutes left which worked well. Came up 500ml short at the end – topped up with bottled water. Sluggish start to fermentation. Think I need to look at rehydrating before pitching.
TASTING NOTES: