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Posts Tagged ‘barley bottom’

A nice brew evening this one, with everything going to plan as per the Landlubber recipe post. The very tiny amount of Black Malt did manage to raise that colour quite dramatically considering it was only 0.6% of the overall bill – very impressive.

We reduced the IBUs in the end by taking out around 6g of the copper hops and bringing both WGV and Bobek additions down to 30g each. Everything else went to plan and we managed to get 25L into the fermenter at a very respectable 1.043, which should produce a 4% brew not a million miles away from the taste of Timothy Taylor’s Landlord. Mind you, still couldn’t resisit throwing in some extra Bobek to steep! Today I roused the sluggish S-05, and it’s taking off very pleasingly now.

Here are some photos of the evening.

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I do realise that I didn’t provide a proper brewday account for Thinking Bitter (which is now happily in secondary). I did actually write a draft using what I thought at the time was a very handy iPhone WordPress app, but once I had saved it in Draft Copy it become invisible and inaccessible forever. I’ve put in numerous requests for some help and support from WordPress, cos I can see the little number ‘1’ digit that suggests a file is knocking around in there somewhere, but to no avail. So a Thinking Bitter account will follow when I get round to rewriting it.

In the meantime though, we’ve had another brew! More details on this one down the line too, but for now, how about a recipe?

Landlubber is a brew very much in the style of Timothy Taylor Landlord, based upon many of Graham Wheeler’s calculations. After a bit of tinkering with BeerSmith, we reduced the copper hops to get those IBUs down a litttle, then added a little more aroma on the finish with some steeping hops. We used homegrown WGV hops instead of Goldings and exchanged Styrians for Bobek from Barley Bottom, which are also added at flameout. Our yeast choice in the end was US-05 over S-04 —  not as easy to ferment out but a good frame for those aroma hops.

Here’s the recipe anyway – full account another day:

 

Landlubber

Style: English Best
Batch Size: 25.50 L
Boil Volume: 36 L
Boil Time: 90 min
Brewhouse Efficiency: 75.0 %

Ingredients
4.65Kg Pale Malt (2 Row) UK (5.9 EBC) 99.4%
35g Black Malt 40L (985 EBC) 0.6%

Protofloc Tablet (15 min)
1 Pkgs US-05

Hop profile
WGV, 6%AA, 30g at 90 min
Bobek, 5.4%AA, 30g at 90 min
Bobek, 5.4%AA, 25g at 10 min
Bobek, 17g at flame out

Batch Sparge
Mash Grain Weight: 4.68kg Mash PH: 5.4 PH
Grain Temperature: 13.0 C
Mash In Add 11.6L of water at 72.8C (66C) 90 min
Step Add 9.8L of water at 80.2 (72C) 10 min
Step Add 15.76L of water at 81.9C (76C) 10 min

Beer Profile
Estimated Original Gravity: 1.042
Estimated Final Gravity: 1.011
Estimated Color: 13.9 EBC
Bitterness: 44.5 IBU
Alpha Acid Units: 2.0 AAU
Estimated Alcohol by Volume: 4%

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With my bottles of APA rapidly depleting as friends and family blink into the sunshine and take a refreshed liking to pale ales, we’re soon going to be out of beer. A few pints of stout and a couple of crates of random ales aren’t going to last a lengthy fermentation and conditioning period, even if brewing could start right away.

For this reason our plans are changing, and not in an exciting way, sadly. I can’t wait to accrue enough cash to buy any new gear, with the exception of a pair of site tubes destined for the HLT that is still a boiler, and the boiler which only exists in my head.

I’m also delaying ordering interesting hop varients from New Zealand (Craft Brewer doesn’t seem to be accepting orders anyway right now?). Instead we’re going to kick into 2009 brewing action with a very simple, low gravity ale just to get something in and out of the fermenter quickly. Barley Bottom’s new site is tempting me into a few modest malt purchases to tide me over, and I really ought to read Graham Wheeler’s latest edition too.

I’ll post up a recipe soon, but even as I type and survey my meagre victuals, I’m pretty sure it’s going to be a gentle ale made with fuggles and goldings or similar, with a modest weight of pale malt to keep the ABV below 3.5%.

A supping beer to take us towards another payday and provide some further inspiration, then. More when I’m able to drag myself away from spreadsheets and the like…

In other news, The White Horse in Edwardstone recently finished its week long Winter Ale Festival and has already started scheming for its excellent Dark Ale Days fest, to be held in May. I have to admit that some of the stronger Winter fayre proved a bit chewy for my tastes, however Dark Star came up trumps as always with its Old Chestnut, while Oakham’s Oblivion was every bit as impresive as I expected it to be. Good stuff

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