Friary's third brew - Burton Bridge Summer Ale

[Friary]

Made this up to 23 litres last night with 650g extra light dry malt, 150g brewing sugar. I'm aiming for a light summery session beer, but I was expecting the OG to be a little lower...

OG = 1038
Current temperature = 20-22 degrees
Expected FG = 1008 or lower.

[cwrw gwent]

A light summery session beer is what you will get. Have done this before and not been disappointed. You can serve it fairly cool as well. All we need is some summery weather.

[Friary]

Excellent, just what I was after.

Still deciding how carbonated I should aim for and how much priming sugar to add to it to achieve this. I had a really decent pint a couple of days ago that was light, but not very carbonated, which was absolutely lovely - can't remember exactly what it was, but I think it was something "master brew". Not sure if this brew would be suited to this, plus the last two kits I've made up have been quite carbonated using coopers carbonation drops (one per 500ml bottle) - not really done any experimenting with the quantity of priming sugar so far, but that's the route I'm going for this time. Any advice?

[cwrw gwent]

I prime with half a level teaspoon of Tate & Lyle per pint. Leave it at 18 to 21C (roughly) for a week, then condition for other two but will try one at ten days for quality control purposes. This gives a pint with a good head but little or no gas rising from the bottom of the glass. In other words, much like a good pint of real ale in the pub. In fact, it sounds so good I'm going to have a pint (Coopers Euro Lager) now.

[DrWorm]

I have a Burton Bridge Summer Ale I was about to start but I was thinking of ading just a small amount of elderflowers to increase the fruity flavours just slightly.

[Friary]

I have a Burton Bridge Summer Ale I was about to start but I was thinking of ading just a small amount of elderflowers to increase the fruity flavours just slightly.

sounds fuity!

Bottled mine last night after getting a FG of 1010. I was expecting a little lower, but then my OG was higher than I was expecting as well, so I guess that was to be expected... err, I expect that doesn't read too well! 1/2 Teaspoon of brewing sugar for each bottle to prime.

Tasted the brew direct from the FV and I'm already impressed. Defo better than dodgy brew 1.

[Manx Guy]

Hi,

Good to hear positive comments about this brew...

I'm thinking of making this with 500g LME / 500g brewing sugar OR 750g LME /250g Brew sugar plus some Goldings 'hop tea'/dry hopping for a bit of extra hop flavour /aroma
I'm hoping this will make a nice hoppy summer session ale, served slightly chilled...

From your experience how long does this beer take to reach condition? I'm hoping if I brew on the 19th it will be ready for whit week (end may)

I might even add a 10-15g of challenger hops to the hop tea... any suggestions?

Cheers!

Guy

[AlexCricket]

Did this kit and thought it was nice but I think that the hop tea would be a good idea as I thought it perhaps a little bland.

[Manx Guy]

Cool, thanks for the input...

I enjoy a good pale ale on a summers day...

I'm thinking of using 10g challenger & 10g goldings (both used in the BB 'Golden Delicious' - which this is the kit version of) for the hop tea (30min steep from ~80c)

then dry hoping with ~25g goldings after day 2 of fermentation...

Anyone able to help out with the conditioning time? I'm guessing the usual 3-4 weeks in bottles ?

Cheers!


Guy

[Friary]

I like the idea of having a more hoppy beer, but as someone newish to brewing I wouldn't know where to start! What do I need and how do I do it (using words an idiot would understand!!)?

[DrWorm]

Cool, thanks for the input...

I enjoy a good pale ale on a summers day...

I'm thinking of using 10g challenger & 10g goldings (both used in the BB 'Golden Delicious' - which this is the kit version of) for the hop tea (30min steep from ~80c)

then dry hoping with ~25g goldings after day 2 of fermentation...

Anyone able to help out with the conditioning time? I'm guessing the usual 3-4 weeks in bottles ?

Cheers!


Guy

I've not started mine yet due to a shortage of brown glass but I'll be giving mine 4 weeks in the bottle before commencing. I'd like to leave it 5 or 6 but know I won't be able to resist sampling a few before that point.

I like the idea of having a more hoppy beer, but as someone newish to brewing I wouldn't know where to start! What do I need and how do I do it (using words an idiot would understand!!)?

The easiest way is what manx guy describes as "hop tea" wich is literally just that, making a tea by steeping hops in hot water for 20-40 minutes and then adding the strained tea to the wort before adding yeast or before bottling etc. ... even easier just throw a "handful" of hops in the fermenter/barrel this is what manx guy calls 'dry hopping' above. Both these methods add flavour and aroma only and do not really add to the bitterness of a brew.

[Nobby Novice]

I have a Burton Bridge Summer ale fermenting now. I was tempted to try adding strained hop water to the brew, but thought I might end up with a beer that does not taste like a summer ale. Now I have seen an earlier post saying that it is quite a bland tasting beer, I might try dry hopping Goldings hops to the fv. I have never done this before in the fermentor, but only in the barrel. I usually use a old laundry bag sterilised with a few marbles to weigh the hops down.

[Friary]

The easiest way is what manx guy describes as "hop tea" wich is literally just that, making a tea by steeping hops in hot water for 20-40 minutes and then adding the strained tea to the wort before adding yeast or before bottling etc. ... even easier just throw a "handful" of hops in the fermenter/barrel this is what manx guy calls 'dry hopping' above. Both these methods add flavour and aroma only and do not really add to the bitterness of a brew.

Noted for next time. Thanks.

[Manx Guy]

Hi,

Nobby's method of 'dry hopping' will work well...

I've copied the below from another thread that I posted about a Pale Ale from a kit:
" You can use a french press type coffee maker (I have a large one especialy for the purpose) if pre heated with a little boiling water first wait a minute (to prevent shattering the glass) then fill with boiling water BEFORE adding any hops it will stay warm 60-80C (Ideal temp for steeping the hops)
It also strains the hops after the 30 minute steep.

You could just boil some water in a clean pan and then let it cool before adding the hops, then strain thru a clean and sanitised (Stainless steel) seive (can be bought cheap from wilkos), but I find using the french press coffee maker works like a charm...

I boil a grain bag for at least 5 minutes to sanitise it then while still warm add the hops ( tie up the open end!) and place into the FV, after the intial foam of fermentation has died down (usually after 2-3 days).

Expect the hops to soak up some of the beer...

Leave the hops (in the bag) in the FV for an additional 3-4 days after fermentation is finished. Anything upto 10-14 days (total time) in the FV will be fine (little chance of infection) as long as you have a lid on and your sanitation is up to scratch."

Hope this helps...

Guy

[Friary]

cheers again for notes on adding hops - probably have to wait until I brew next year's summer brews tho...

The instructions for this brew said that it only needs 2 days for 2nd fermentation, however with all of the coopers brews I've done it has said that 7 days is required for 2nd fermentation. Anywho, I decided to split the difference on this brew, so it went into the garage to start conditioning last night after 4 days in 2nd fermentation. I guess I don't want it to be too gassy anyway, so it doesn't need to carbonate as much as a lager or similar.

Any thoughts whether I've done the right thing, just the difference between 2 and 7 days seems a lot to me!