April 2016 meeting

BCB meet on the 1st Monday of every month at 8pm in the Royal Navy Volunteer, King Street.
https://www.facebook.com/groups/bristolcraftbrewers/
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I_used_to_brew
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April 2016 meeting

Post by I_used_to_brew »

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
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steve crawshaw
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Re: April 2016 meeting

Post by steve crawshaw »

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.
darrenw
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Location: Bristol

Re: April 2016 meeting

Post by darrenw »

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
Darren
----
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Jose_Garasto
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Re: April 2016 meeting

Post by Jose_Garasto »

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
Last edited by Jose_Garasto on Thu Apr 07, 2016 3:38 pm, edited 2 times in total.
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steve crawshaw
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Re: April 2016 meeting

Post by steve crawshaw »

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
I like to keep a bottle of stimulant handy in case I see a snake, which I also keep handy.
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Taz Ales
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Re: April 2016 meeting

Post by Taz Ales »

Minutes now available.
Taz
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