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Old 08-18-2007, 03:17 PM   #11
Orfy
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Yeast Rehydrating.

Kettle Set Up

Sparge water on

10L cleaner mixed
5L sanitiser mixed

30L in the kettle, last runnings from the sparge is 1012 so all looking good.

2nd lot of mash water on.

Mash tun cleaned.

3rd beer opened.
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Old 08-18-2007, 04:48 PM   #12
Orfy
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Next Batch formulated.

Wine poured.


Belgian Ale
Brew Type: All Grain Date: 18/08/2007
Style: Belgian Specialty Ale Brewer: Orfy
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.50 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 %

Brewing Steps Check Time Step
18/08/2007 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 39.01 L water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
3.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain
1.00 kg Cara-Pils/Dextrine (2.0 SRM) Grain
1.00 kg Munich Malt (9.0 SRM) Grain

-- ERROR - No mash steps are included in this recipe!
-- Sparge with 39.01 L of 75.6 C water.
-- Add water to achieve boil volume of 30.50 L
-- Estimated Pre-boil Gravity is: 1.050 SG with all grains/extracts added
Boil for 60 min Start to Boil
Amount Item Type
30.00 gm Cascade [5.50%] (60 min) Hops
30.00 gm Cascade [5.50%] (60 min) Hops
0.45 kg Dememera Sugar (2.0 SRM) Sugar

Steep for 5 min Steep 30.00 gm Cascade [4.00%] (5 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 23.00 L
-- Siphon wort to primary fermenter and aerate wort.
18/08/2007 Measure Original Gravity: ________ (Estimate: 1.066 SG)
18/08/2007 Measure Batch Volume: ________ (Estimate: 23.00 L)
4 days Ferment in primary for 4 days at 20.0 C
22/08/2007 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 20.0 C
29/08/2007 Measure Final Gravity: ________ (Estimate: 1.017 SG)
-- Bottle beer at 15.6 C with 130.3 gm of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 11.1 C
26/09/2007 Sample and enjoy!
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Old 08-18-2007, 05:30 PM   #13
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Hey Orfy,

Looks like you tweaked your Hobgoblin (first batch) recipe. Any reason why?

 
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Old 08-18-2007, 06:17 PM   #14
Orfy
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The first was a good recipe, good taste but the make up didn't match what the brewery use, so I changed to use the same ingredients.

Taste is a little roastier due to the increase in chocolate but lessens with age to become pretty spot on.

1st Batch the fermenter,

Second Sparge is started.

Doing a Boddies next.


Boddington's
Brew Type: All Grain Date: 10/01/2007
Style: English Ordinary Bitter Brewer: Orfy
Batch Size: 23.00 L Assistant Brewer:
Boil Volume: 30.50 L Boil Time: 60 min
Brewhouse Efficiency: 80.0 %

Brewing Steps Check Time Step
10/01/2007 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 37.21 L water for brewing
-- Prepare Ingredients for Mash

3.30 kg Pale Malt, Maris Otter (3.0 SRM) Grain
0.25 kg Cara-Pils/Dextrine (2.0 SRM) Grain
0.12 kg Crystal Malt - 60L (60.0 SRM) Grain
0.03 kg Chocolate Malt (450.0 SRM) Grain

0 min Mash Ingredients
Single: Add 9.66 L of water at 75.0 C
60 min - Hold mash at 68.0 C for 60 min
-- Add first wort hops to boiler at start of sparge
Amount Item Type
25.00 gm Northern Brewer [8.50%] (60 min) (First Wort Hop) Hops

-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 13.78 L of 77.0 C water.
-- Batch Sparge Round 2: Sparge with 13.77 L of 77.0 C water.
-- Add water to achieve boil volume of 30.50 L
-- Estimated Pre-boil Gravity is: 1.030 SG with all grains/extracts added
Boil for 60 min Start to Boil.
15 min into boil Add 25.00 gm Goldings, East Kent [4.00%] (45 min)
Steep for 60 min Steep 25.00 gm Goldings, East Kent [4.00%] (60 min) (Aroma Hop-Steep)
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 23.00 L
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Youngs Generic Ale Yeast Yeast-Ale

10/01/2007 Measure Original Gravity: ________ (Estimate: 1.040 SG)
10/01/2007 Measure Batch Volume: ________ (Estimate: 23.00 L)
5 days Ferment in primary for 5 days at 20.0 C
15/01/2007 Transfer to Secondary Fermenter
13 days Ferment in secondary for 13 days at 17.0 C
28/01/2007 Measure Final Gravity: ________ (Estimate: 1.012 SG)
-- Bottle with corn sugar: 75
1.0 Weeks Age for 1.0 Weeks at 15.0 C
04/02/2007 Sample and enjoy!


Taste Rating (50 possible points): 40.0
Brewed to be a match for the Boddington's Cask bitter at it's peak.

Notes
Into Keg on 28th Jan.
Sampled on 8th Feb. Woo Hoo, it's good.
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Old 08-18-2007, 10:41 PM   #15
Orfy
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Well, I've maxed out at 3 today.

Due to only starting at around 2pm, Friends calling round at 7pm for a BBQ and several hundred slug coming out and climbing all over my gear and being trod in the house.

The first 2 have already started a dancin' before the 3rd's in the fermenter.

I think I'll carry on tomorrow, plus I'm hammered.
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Old 08-18-2007, 10:45 PM   #16
c.n.budz
 
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three batches in a day is pretty damn good, especially when hammered
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Old 08-18-2007, 10:46 PM   #17
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nice, It takes me all day to do one... good job.

 
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Old 08-18-2007, 10:48 PM   #18
Fingers
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Quote:
Originally Posted by orfy
Well, I've maxed out at 3 today.

Due to only starting at around 2pm, Friends calling round at 7pm for a BBQ and several hundred slug coming out and climbing all over my gear and being trod in the house.

I think I'll carry on tomorrow, plus I'm hammered.
Lazy git. I mean, you had five hours. That's only one batch every 1.7 hours. What did you do with all the rest of your time?
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Old 08-18-2007, 10:58 PM   #19
Orfy
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DRINK 'n Q'.
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