Fyrtårn 28.05 ( picture heavy!)

[Deebee]

before anything else i would like to thank Andybiochem for the great label he knocked up for me for this beer.

Here it is.




Now the rest!

So at last brew day arrived . Finished work a little early and drove home like an axcited child….


This time an Ale with background in a recipe that was given to me by Furgus at Adnams,

The only change was from goldings to EK goldings which I understand to be the same thing.

In his comments regarding this beer furgus told me that the IBU is divided based on hop utilization at 3 different stages. A 1/3 at boil start, a ¼ at 10 minutes and the rest at 1 minute. He also told me that the most important was that the hops were to be the same by weight and not anything else. He told me that this beer varies ever so slightly from time to time.

So here comes the filth!

Mash on!





Temp here is at 64.5 and rising. It stopped at 66,6 so good enough for me.



And wrapped up for a nice 90 minute sleep whilst I caried on making a fence in the back garden.



The hops. In total 116 grams ( 50/50 East kent and fuggles in each bowl.
For some reoason these really sucked up the wort and I ended up a little under the 25 litres I was hoping for.



The first runnings were very rich, I was a little surprised when you consider how litte dark crystal is actually in this batch as well, naturally it lightened a little during the sparge though.





After about 3 litres it ran clear and into the boiler it went.



The spent grain ready for the compost heap.




I was very anxious about the boil on this one, the packaging to my boiler says 36 litres capacity. I had 31 litres pre boil volume and can’t see how the other 5 litres would have had space. The hot break started to form, and the foam started to build…. My backside started to pout and I dared not look away from the pot just in case….. but, with paddle in hand I stired and the boil over never happened.







With 15 minutes to go the Ic went in , and with just a minute to go in went the last bundle of hops. By this time it smelled great in the kitchen. The neighbour stuck her head around the door and wondered what the smell was…..she said it smelled like sweaty feet. ( the cheek of it!)





The Wyeast 1335 started had fermented out and I decanted the fuild off and replaced with a litre of boiled and cooled wort. It started withing about 15 minutes, so all was well.



The cold break was actually huge, covered the elements in the boiler and these are placed at 9 and 10 litres respectively.




The run off from height gave great aeration again. The run off was clear after about 2 litres recirculated back into the boiler. In the end the foam was so much that I turned the tap off, this was a silly thing to do as I lost all the siphon effect that I had, meaning that with losses to trub etc I ended with 22.5 litre in the Fv and not the 25 I had planned.



Fermentation started within a couple of hours and yesterday there was yeast sitting all over the walls of the FV



OG was at 1042, and should have been at 1038, according to beersmith this gives me 83% efficiency so I am well pleased with this one, although I would have had more beer had I not turned the run off… off.

I added 2 litres of water to hit OG and this is fermenting really well- reading at 7 am this morning ( about 30 hours in,) and we are at 1014. target FG is 1010.

I am debating whether of not to dry hop this with something but am not sure. I travel offshore on Friday and will noot be back til the following Monday, so bottling will likey be in a week or so.

Any thoughts on the Dry hop? With what and how much for how long?

Thanks for reading.

[escapizm]

Nice Post. Is there a rule for thumb for liquour addition if a little high on FG. I often just make (too) strong if i run short on wort. is it easily calculated?

[Deebee]

i think there is a dilution calculator here.

www.jimsbeerkit.co.uk/calc

i just use beersmith.

i have to start adjusting my efficiency when formulating the recipioes though, will save me some grain.....

[Hogarth]

Nice pics, and I love the lighthouse label.

I'm a bit confused about the bittering. If I've got it right, Fergus told you to put in an equal weight of hops at 90, 10 and one minute, to give you a bittering ratio of 1/3, 1/4, and the remainder. But surely you would get nearly all of the bittering from the 90 minute hops. You don't mean 2/3 instead of 1/3, do you?

Let us know how this turns out. Is it supposed to be like Adnams bitter? (I see you're using the 1335 yeast). If so, I'd certainly dry hop.

[Deebee]

he told me as i have written it.. i'll try find the mail.

I used 1335 as it is suppossed to be near to the Southwold yeast made by Whitelabs. And seeing as Adnams are in southwold i thought this would be the way to go.

So how much dry hopping? 1g pr litre of both EKG and fuggles? or 0.5 g of each per litre.

[Deebee]

Nice pics, and I love the lighthouse label.

I'm a bit confused about the bittering. If I've got it right, Fergus told you to put in an equal weight of hops at 90, 10 and one minute, to give you a bittering ratio of 1/3, 1/4, and the remainder. But surely you would get nearly all of the bittering from the 90 minute hops. You don't mean 2/3 instead of 1/3, do you?

Let us know how this turns out. Is it supposed to be like Adnams bitter? (I see you're using the 1335 yeast). If so, I'd certainly dry hop.

Sorry.

my mistake.

He told me the following.

2/3 ibu at start,
1/4 at 10 and the rest at 1 minute.
the important thing is that the hops must weigh the same, at each addition.

i remember asking him what he meant and he said that stage one has for example 20 grams of each to achieve the required IBU. Stage 2 has an equal amount of each etc.

So for example you could have 50 g of each at stage 1

then 90 at stage 2 if you had different AA values.. etc.

But each stage must have equal amounts of each hop.

does that make sense?

[andybiochem]

Fantastic label!!

Seriously, I had wondered what this brew would look like! Sounds like a good stock bitter, hope it turns out well!

[TheMumbler]

looking good , I love the label

[Deebee]

This was bottled and kegged yesterday.

Colour wise is about the same as the commercial brew ( around that of spitfire) right now there is more bitterness than i remember from its english counterpart, but i guess a few weeks in the bottle and keg and this will mellow.

it is a nice stock bitter, and depending on how it turns out may well become a permanent member of the fridge.

now is the hardest part. How am i going to keep away from brewing anything until AUGUST!

[Brotherton Lad]

now is the hardest part. How am i going to keep away from brewing anything until AUGUST!

Looks like you'll have to invest in a secret brewing hytte. Just let your wife suspect you're having an affair and all will be well.

[Deebee]

I thought about it..

or get my own room when we move house. over night mash, 3 tier sparge, boil after work he he

Or i could just send her away for the weekend....