It was a Friday afternoon and my wife told me she had to do some work on Saturday and would be stuck on the computer. I figured “wow, a perfect excuse to have a brew day” and did some quick prep and ran to the LHBS after work. This recipe is going well so far, it’s been in the fermenter about a week so just realized I didn’t put any of my notes up yet so doing that now. Here is what I have…
Here is my recipe…
|grains…||lbs||ingredient details||potential SG||points|
|7.69%||1||caramel malt 80L||1.034||34|
|100.00%||13||598.3 (539.3 from grains)|
|80 mins||total planned boil length|
|60 mins||2||uk east kent goldings, 1oz
us fuggle, 1oz
|45 mins||1||lactose, 10% (1.3lbs)||1.035||45.5|
|15 mins||1||blackstrap molasses, 6oz||1.036||13.5|
|10 mins||whirlfloc, 1/2 tablet|
|1 package||1||WYeast 1092 London Ale|
|strike water||8.5||BIAB starting volume|
|ending volume||6.0||yeast pitching volume|
For the lactose and molasses additions, I transferred some wort to a second kettle, dissolved the additions into it, and then reintroduced the wort back to the main kettle. I felt this would be an easy way to avoid scorching any on the bottom.
Preparing for brew day…
- Friday, November 18th, warmed up and then smacked the yeast pack, let it sit wrapped in a towel with a hot water bottle overnight.
My brew day notes…
- Brewed this beer on Saturday, November 19th 2016.
- I still need to get a measurement dip stick or something, I’m always guesstimating how much volume is left when planning to go flame out and avoid having the right amount.
- It appears I got 78% brewhouse efficiency on this batch, with 6 gallons in the bucket and a starting OG of 1.070.
Checking on the beer…
- Took a sample on Friday, December 9th 2016 and found the gravity to be 1.017, resulting in 6.93% abv.
- We were going to move on Wed Dec 21st, so I had to transfer the beer to a keg on Mon, Dec 19th. We had just flown back home from St Louis on Sunday night so I was pretty shot. But I got it done!
- I got the keezer plugged back in and down to 40F the day after Christmas and got this batch in there. It got a few days to cold crash, then a few days at 30PSI. Then down to about 14PSI. It’s been ramping up steadily since then and should be ready now!
Photos of this batch…
Getting to a boil
Dissolving the lactose into some of the wort off the flame
gravity reading right before fermentation, 1.070