Last night had a rapid brew to give us something in the keg that with any luck will be ready for some friends in a few weeks time.
The recipe is based on Fullers Chiswick bitter-a favourite of mine.
3.8kg Maris Otter
190g Crystal maltHops:
20g Target (9%, 60min)
12g Northdown (7.9%, 15min)
12g Challenger (5.6%, 15min)
14g EKG (steep when cooled to 80C)Irish moss at 15min
The yeast was some slurry from the previous brew – Brakspear reculture again. (Had to drop that into another bucket to retrieve said slurry before I started…)
The attentive reader will note the 60min boil which was in addition to a 60min mash at 66C-certainly shortens the time needed to brew and no drop in efficiency (24l @ 1039).
With any luck, this will ferment out in less than a week, and I’ll whack it into the keg with finings and 14g of dry hop Goldings, and it will have 2 weeks to sort itself out.
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yayay! beer! so…. hopefully tash and I can watch murder mystery soon! yayyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
It’s already brewed! Though, I can always brew again – when we have time to fart and you’ve finished galavanting, then you’re both welcome to pop over
OK – in the keg 2 days now – bit cloudy still though the finings are working slowly. It’s quite green at the moment and a bit yeasty in flavour, so lets hope it comes good in the 9 or so days it has to condition before I want to tap it. Dry hops (Goldings) in now for 3 days, and then I’ll give it a blast of CO2 to pressurize it once they come out.