I’ve been on holiday this and last week – and only right that I get some brewing done. This one (brewed on the 2nd Sept) is a bit made up (but based on some logic) – I have an old pack of Bramling Cross I needed to use, and I discovered I had no crystal (only caramalt), and so I came up with the following:
3.9kg Maris Otter
180g Amber malt
200g Caramalt
150g Torrefied WheatMashed at 65C for about 75min
Hops:
75min:
25g Fuggles (2007) 4.5%
25g Bramling Cross (2006) 5.5%15min:
25g Bramling Cross
My aim here is to get a little sweetness from the caramalt, the roast flavours from the amber along with the combination of Fuggles and Bramling Cross (seen this a few times in commercial brews, but not much – Earthy Fuggles and fruity Bramling X?). The amber/Bramling X combination is quite popular too – seen several recipe with these. It has a fairly low SG – 1039 – but this should mean it’ll be ready sooner!
Also, fermenting this one (with S-04) at 21-22C – higher than I normally do, but I’m following a little after the White Horse Brewery (Stanford-in-the-Vale) who apparently ferment at 23-25C using the same yeast – surprising, but I think this is where they get their “house taste” from – and it’s not half bad either. (The White Horse Bitter and “Black Beauty” (roasty, dark mild) are lovely). And as a result, only 2 days later, the fermentation is already slowing a little – the 4-5inch yeast head is already reducing.
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And after 3 days, it was down at 1012 already and shows all the signs of being done. Will leave it to sit on the yeast for a little and then bottle this week with any luck.
And bottled up at 1010 last night (=3.7%) – 41 bottles (mixed 500ml/pints). Worryingly, I now have over 100 bottles of beer at home at various stages of readiness (including the infamous London Pride :-O )…