This was going to be a short old post – I have the lurgy and generally feeling naff – so a quick catchup. Though before I contracted this head cold, I did a mild which is currently sitting in the beer fridge (and looks to have not quite finished yet).
Recipe based on Ollorson’s “Hoddesdon Dark” but replacing torrefied wheat with wheat malt, and omitting the late hops.
3.16kg Maris Otter
0.32kg Wheat malt
0.32kg Crystal
0.16kg Roasted barley60-odd min mash at 64C
Challenger 7.1% 30g 60min (~23IBU Tinseth)
Fermenting this with recultured Fullers 1845 yeast – trying for the second time with this one – let’s hope it turns out better than the last one I used this yeast in…! Landed with 23L at 1036 so almost bang on.
Also, today, I received a big parcel containing (almost all) the malt I’ve been waiting for, as well as Hersbrucker hops and some liquid yeasties. I have some Weissbier and Begian style ales to make in the next month or two – and I must get round to sorting out the lager I have been meaning to brew – I have all the stuff, but don’t want to tie up the fridge for the minute!
Also, I have enough stuff to make two large batches of 7:2:1 stout to try and use up some old Northern Brewer hops I found in the freezer. Plus there’s the issue of an old packet of Brambling Cross that must go soon – a made up brew called “BX Porter” is my plan there. Double brew days are going to have to be in order – especially since I need to keep “normal drinking stocks” up in the meantime…and I’m already getting low!
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