There will be a BCB meeting on the 4th April at TFRNV, King St, Bristol at 8pm
Introductions
Membership list update
Items for sale/swap
Any other business
The water test brew (Eric, Ariel & DarrenW)
Buy some beers
Informal tastings
April 2016 meeting
- steve crawshaw
- Posts: 856
- Joined: Thu Apr 22, 2010 8:49 pm
- Contact:
Re: April 2016 meeting
My Elland 1872 Porter recipe
I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.
Re: April 2016 meeting
Rye American Amber:
55% MO
25% Munich
10% Rye Malt
10% Crystal 150
+ Roasted barley to get 29 EBC
Hops
in a 23l batch:
10 Amarillo 10.30 60
10 Citra 14.2 60
20 Cascade (6.5) 15
Dry hopped with 40g Citra and some Amarillo for 3 days
Other stats:
Mashed at 67
IBU 35.4
OG 1.054
FG 1.015
EBC 5.1%
http://www.bjcp.org/2008styles/style10.php#1b
55% MO
25% Munich
10% Rye Malt
10% Crystal 150
+ Roasted barley to get 29 EBC
Hops
in a 23l batch:
10 Amarillo 10.30 60
10 Citra 14.2 60
20 Cascade (6.5) 15
Dry hopped with 40g Citra and some Amarillo for 3 days
Other stats:
Mashed at 67
IBU 35.4
OG 1.054
FG 1.015
EBC 5.1%
http://www.bjcp.org/2008styles/style10.php#1b
Darren
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- Jose_Garasto
- Posts: 68
- Joined: Sat May 02, 2015 2:41 pm
- Location: Bristol
Re: April 2016 meeting
Special Bitter - 20 lts batch / 5 gall
OG 1055
FG 1010
IBU 25
ABV 5.9 %
SRM 18
Grains
Maris Otter Malt 4.5 Kg (87.21%)
Wheat Malt 200 Grs (3.88%)
Castle Chateau Crystal 200 Grs (3.88%)
Castle Chateau Chocolate 60 Grs (1.16%)
Castle Chateau Special B (or Special Roast) 200 Grs (3.88%)
Total:5.160 Kg
Hops
34 Grs - East Kent Golding(Pellet) AA 5.7% - Boil 60 min
14 Grs - East Kent Golding(Pellet AA 5.7% - Boil 20 min
14 Grs - East Kent Golding (Pellet AA 5.7 % - Boil 5 min
Extras
Whirlfloc Tablet x 1 (boil 15 min)
Yeast Nutrient x 12 grs (boil 15 min)
Yeast - Fermentis S-04 (11 grs)
Comments:
Added Five Star 5.2 pH Stabilizer to the Mash (16 grs)
1 Campdem Tablet to the Water
Mash temp 66 C (60 min)
Fermentation Temp 20 C
OG 1055
FG 1010
IBU 25
ABV 5.9 %
SRM 18
Grains
Maris Otter Malt 4.5 Kg (87.21%)
Wheat Malt 200 Grs (3.88%)
Castle Chateau Crystal 200 Grs (3.88%)
Castle Chateau Chocolate 60 Grs (1.16%)
Castle Chateau Special B (or Special Roast) 200 Grs (3.88%)
Total:5.160 Kg
Hops
34 Grs - East Kent Golding(Pellet) AA 5.7% - Boil 60 min
14 Grs - East Kent Golding(Pellet AA 5.7% - Boil 20 min
14 Grs - East Kent Golding (Pellet AA 5.7 % - Boil 5 min
Extras
Whirlfloc Tablet x 1 (boil 15 min)
Yeast Nutrient x 12 grs (boil 15 min)
Yeast - Fermentis S-04 (11 grs)
Comments:
Added Five Star 5.2 pH Stabilizer to the Mash (16 grs)
1 Campdem Tablet to the Water
Mash temp 66 C (60 min)
Fermentation Temp 20 C
Last edited by Jose_Garasto on Thu Apr 07, 2016 3:38 pm, edited 2 times in total.
- steve crawshaw
- Posts: 856
- Joined: Thu Apr 22, 2010 8:49 pm
- Contact:
Re: April 2016 meeting
There was a snippet of conversation last night about BRY97 and US-05. For further info..
US-05 and BRY 97 are not the same yeast strain. US-05 is BRY 96.
BRY 96 = Ballantine "Beer," "Chico," Wyeast 1056, White Labs WLP001, and Fermentis US-05
BRY 97 = Ballantine "Ale," Anchor Liberty Ale, Wyeast 1272, White Labs WLP051, and Lallemand BRY 97
(not my research but from a reputable source)
and there is an interesting exbeeriment on the brulosophy site where the differences were taste tested.
TL;DR - very similar but US-05 seems to flocculate better.
cheers
steve
US-05 and BRY 97 are not the same yeast strain. US-05 is BRY 96.
BRY 96 = Ballantine "Beer," "Chico," Wyeast 1056, White Labs WLP001, and Fermentis US-05
BRY 97 = Ballantine "Ale," Anchor Liberty Ale, Wyeast 1272, White Labs WLP051, and Lallemand BRY 97
(not my research but from a reputable source)
and there is an interesting exbeeriment on the brulosophy site where the differences were taste tested.
TL;DR - very similar but US-05 seems to flocculate better.
cheers
steve
I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.
Re: April 2016 meeting
Minutes now available.
Taz
Taz
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