Ol’ Hoppy, the First Brew of 2017

Ol’ Hoppy

Northern English Brown Ale
Type: All Grain Date: 11 Jan 2017
Batch Size (fermenter): 23.00 l Brewer: Simon Scott
Boil Size: 30.47 l Asst Brewer:
Boil Time: 90 min Equipment: The Cabin Brewery + No Chill
End of Boil Volume 25.52 l Brewhouse Efficiency: 72.70 %
Final Bottling Volume: 23.50 l Est Mash Efficiency 77.4 %
Fermentation: Ale, Three Stage Temp Drop + Dry Hop(Cabin Brewery) Taste Rating(out of 50): 30.0

Ingredients

4.94 kg Muntons Pale Malt – PROPINO (5.9 EBC) Grain 1 86.6 %
0.51 kg Crystal, Dark (240.0 EBC) Grain 2 9.0 %
0.25 kg Wheat, Torrified (Thomas Fawcett) (3.9 EBC) Grain 3 4.4 %
34.00 g Challenger [3.00 %] – First Wort 90.0 min Hop 4 12.2 IBUs
21.00 g Challenger [3.00 %] – Boil 90.0 min Hop 5 6.8 IBUs
5.00 g Irish Moss (Boil 15.0 mins) Fining 6 –
22.00 g Challenger [3.00 %] – Boil 15.0 min Hop 7 5.0 IBUs
1.0 pkg Nottingham (GV12) (Muntons #-) [23.66 ml] Yeast 8 –
111.00 g Northdown [8.50 %] – Dry Hop 7.0 Days Hop 9 0.0 IBUs
39.00 Items Bottle Caps (Bottling 1.0 mins) Other 10 –

Beer Profile

Est Original Gravity: 1.053 SG Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 5.8 %
Bitterness: 24.1 IBUs Calories: 515.2 kcal/l
Est Color: 27.8 EBC
Mash Profile

Mash Name: 01 (The Cabin) Single Infusion, Standard 66’c Total Grain Weight: 5.70 kg
Sparge Water: 21.33 l Grain Temperature: 8.0 C
Sparge Temperature: 75.6 C Tun Temperature: 8.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time
Mash In Add 16.35 l of water at 73.7 C 66.0 C 90 min

Sparge Step: Fly sparge with 21.33 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Notes

Bittering Hops (Challenger 8.1 AA 2011 Harvest)

Strike water a little hot at 85’C to pre heat the mash tun, ** Lower to 80’C next brew**
Used 17 litres of strike water from the HLT, so to simplify mash/sparge each time.
First runnings SG = 1.076
Fly Sparged with full HLT volume. 17-18 litres @ 75’C (30 litres collected in boiler)

Pre Boil SG = 1.044

Approx Boil off 3.3 Litres per hour

Post Boil Volume =25 litres
Post Boil SG -1.055

1 litre starter wort collected for yeast packet

Volume into No_Chill Cube = 22 Litres

Dry Hop at @14’c for 5 Days
bottle primed 1/2 tsp (heaped)

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First blog post for the new Site.

Welcome 2017, and welcome to “The Cabin Brewery & Smoke house” new blog of what we are getting up to over the next months and hopefully years.

This is a new blog replacing the older site which alas is no more. I won’t be recapping any of the older posts, but starting from scratch here on WordPress.

It will be a fairly general blog of what I am doing in the Brewery, but will also include posts on a variety of other subjects that I find interesting and even just reminder posts of things I want or need to do.