Brew No.33
FIRST BREW WITH NEW WATER TREATMENT (LESS CAMPDEN) couldn’t taste difference.
Rate: 8/10
ABV: 5%
Yeast attenuation: 63-70%
My attenuation: 69%
Recipe: OG: 1051 FG: 1012 ABV: 5.2%
Achieved: OG: 1054 FG: 1016 ABV: 5%
Notes: Yeast suggestions: 1st - WLP 006 Bedford Ale or 2nd - WLP 002 English ale or WYEAST 1968 London ESB
Added 150g Belgium candy rock sugar, as fed up with going under OG.
Poured wert into fermenter straight from tap (no tube) for first time. To introduce more O2.
Ridiculously too carbonated.
Do again: Yes. But maybe less crystal?
Fermentables
91% - Crisp best pale ale malt
4.2
30
8
Mash
3% - BestMaltz Melanoidin light
0.16
30
8
Mash
3% - Simpsons Crystal Medium
0.16
30
8
Mash
2% - Simpsons crystal dark
0.08
30
8
Mash
0% - Crisp black malt
0.014
30
8
Mash
0% - Wayermann Cara aroma
0.02
30
8
Mash
Hops
Fuggles
48
Pellet
Boil
60 min(s)
4.8
35.3
Fuggles
24
Pellet
Boil
15 min(s)
4.8
8.8
Fuggles
14
Pellet
Boil
1 min(s)
4.8
0.4
Yeast
Classic English Ale Yeast
70%
Other Stuff
Dark Belgium Candy Rock
150
g
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Yeast out of fridge
2.ChemSan Sanitiser. - 70ML - 35Lt Fermenter, taps, tube, air lock. (10ml per 5 litres)
3.Water to Mash kettle. 14Lt
4.Water to Sparge Kettle 17Lt
5.Camden tablet – 1/2 each max to mash and Sparge Kettle
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