By-Tor
Well-Known Member
I'm brewing this in 2 weeks.Right now i'm drinking APA recipe i got from azscoob,alot of good recipes come out of Grain Reaper Brewery.Holloween is soon, can't wait to stop by for some award winning samples!!
I'm brewing this in 2 weeks.Right now i'm drinking APA recipe i got from azscoob,alot of good recipes come out of Grain Reaper Brewery.Holloween is soon, can't wait to stop by for some award winning samples!!
Mashed in at 1.15quarts to lbs of grain at 154 and then mashed out with an additional 4 quarts of boiling water to hit 168 degrees. Ended up with 82% efficiency with an OG of 1.041. Chilling in the deep freezer to 64 degrees before I pitch some WLP 005. Now time to go sparge my bitter.
Brewed this up last Friday with a bunch of new brewing equipment I just got. It's my first brew with a new false bottom in my mash tun to replace the stainless steel braid that had collapsed. Also the first time I used pure oxygen (new williams brewing oxygen kit), and my first brew in my fermentation fridge with temp control. I'm excited to see how it turns out! I hit an OG of 1.042, so better efficiency with my new false bottom. I let it ferment until Monday night @ 65 F, then kicked er up to 68. I'll probably check the gravity this weekend and if it's done bottle. If it's good, it will be entered in a local competition on 10/22. Thanks for the recipe!
I hoping to make this on Saturday depending on wether or not my grains arrive on time. This will be my first attempt at all grain so I had a noob question.
What exactly does it mean to mash at a 1.25:1 ratio? Thanks for the help and thanks for sharing the recipe! Can't wait to try it.
can i let this go to low 70's ambient temp after a week or so? i have to make room in the controlled fridge for something else..
thx
Why would you want to up the ABV? Just asking.
English milds are generally < 4.5% which is I think what makes this a great recipe. Easy, sessionable drinker that is quick grain-glass.
3.6% just doesn't appeal to me to much. I'm not looking to wrecked off of this beer by any means. I guess I was more suprised then anything else by how low the ABV is. Personally, I wouldn't want to make anything south of 4%
I'm drinking this now and I quite like it. It does have a bit too much "roast" flavor though. I too think that next time I'll go with a paler chocolate.
Just tasted this, mashed at 154 w/WLP002. Thumbs up! It doesn't taste watery at all, perfect blend of British fruity esters and toasty chocolate flavor.
I find this beer is a great balance of toasty roasty chocolate and the subtle fruit from the yeast, my yeast is propogated from that old packet so I may be getting odd flavors but if the temp is right I get a hint of over-ripe peach and plum.
British beers have really grown on me since I started drinking them warm (50 degrees). I can't taste c-60 at colder temps. The harmony of British fruity esters and C-60 is terrific.
Problem is that I brewed this beer for my parents' party, and they talked me up a lot. I'm worried that people aren't going to like it because it is so much different than most beers. BM's Centennial Blonde was a HUGE hit at the last one, and the pressure is on to impress people with just how good homebrew beer is. For people not used to British beers, it might be a little too odd. Wish me luck. Worst case scenario I keep whatever's left over
So you are sayin there isn't a downside?? Good Job Man!!!
Actually it went pretty much perfectly--half the keg was drained . Also, a botanist offered to let me use her huge amount of land and help me grow some organic barley and hops. Not too bad!
Glad to hear it was a hit! I would go for the hop farming over barley, the growing isnt the issue, I hear malting it is a huge chore.
Post a pic of a pint! or better yet, throw a bottle in the mail to me! (I kid!)
Hey I have read all 19 pages of this thread and I can't seem to figure out the boil size. I see the batch size is 5.5 and the mash ratio is 1.25:1. How many gallons do you boil? Thanks
I start the boil with 7 to 7.2 gallons in the kettle and over the hour it boils down to 5.5 gallons your system may vary though, if you are unsure of the evaporation rate on your brew pot, do a test boil on a known volume of water, bring it to a boil, let it go for an hour and measure the remaining volume (I suppose you could boil for a half hour and double the boiled off volume.). with my keggle I know the evaporation is 1.5 gallons per hour so I base my pre boil volume accordingly to get my target volume post boil.
If you are still fuzzy on the process don't be shy to ask!
BREWCREW44 said:Hey thanks for that - I have only brewed about 4 batches with 2 turning out and 2 being epic fails so that is some good info to know going forward.
I brewed this on 11/15 and it came out pretty good. I took the keg up to my LHBS on Saturday and they had a couple glasses each. The feedback was good. The one true judge felt it was a little high on the bitter and maybe a little light on the malt.
So I see the errors of my way was to mash at 152 instead of the suggested 158. I assume if I had mashed at the higher temperature it would have solved both of these areas.
Thank you for the great recipe. The next time i will follow it.
My LHBS has Crystal malt, but I have no idea what the lovibond is on it and neither do the people who work there. It could be anything. How drastically will it affect the flavour if I use a Crystal that's too light or too dark compared to what's in the recipe?
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