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Monday, 11 March 2019

Brews update

The Barklay Perkins Sparkling Beer is carbed up and ready. It tastes really promising already, which might suggest that the CML California Common yeast needs less lagering / cold conditioning than their K├Âlsch yeast. It's an interesting beer.

The Barkley Perkins IPA is also ready, and looks and tastes absolutely amazing (see pic). I'm only drinking at the weekends, so I'm just having a few every week, and it will be interesting to see how this improves. The over attenuating MJ New World Strong yeast hasn't appeared to ruin this at all; but it would be very interesting to brew this with a yeast that doesn't attenuate as much to see how it differs.

I now have nothing brewing or conditioning (well, apart from 2 more WOW's ~ Apple, Grape & Raspberry and Apple, Grape and Cranberry), so I'm planning my next 2 brews. Both will be some kind of lager, as I got a job lot of Mangrove Jack lager yeast from a store that was closing down, and want to take advantage of the last of the cold conditioning weather!

Friday, 22 February 2019

1934 Barkley Perkins Draught Lager update

This is how it looks after just over 14 weeks. It tastes great, you can taste the Saaz, but it's as clear as a bell and very, very moreish.

I also bottled my WOW's, and the next day knocked up two more, one double grape and apple, one grape, apple and cranberry.

Tuesday, 19 February 2019

Hewitt's Brothers, Grimsby

I am always interested in the brewing history of the region in which I live. The largest brewery around here must have been Hewitt Brothers in Grimsby, who at their peak supplied over 300 pubs. I'd love to get my hands on some of their brewing records and have a go at recreating one of their beers. I wonder if they used the Yorkshire square method? Wyatt was their yeast like? In the meantime, here is a photo of the brewery in it's prime.

Saturday, 2 February 2019

1928 Barclay Perkins IPA

There is something about this recipe that jumped out at me from Shut up about Barklay Perkins. It sort of shouted 'this is what IPA'a used to be' before they became overly strong flower bombs. I can't find American 6-row malt anywhere in the UK, but read somewhere on a substitution chart to try UK lager malt. I had hook head pale and lager in stock so they were used. Finally, I don't have actual #3 brewers invert to hand, so made a substitute using the unrefined cane sugar and the dilution method here. One of the yeasts Kristen English suggests is Notty, so I used Mangrove Jacks New World Strong, which is really their Northern English Brown, and is meant to have similar characteristics to Notty.

So the final recipe was;

Title: 1928 Barclay Perkins IPA

Brew Method: All Grain
Style Name: English IPA
Boil Time: 120 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 29 liters
Boil Gravity: 1.034
Efficiency: 70% (brew house)

Original Gravity: 1.050
Final Gravity: 1.012
ABV (standard): 4.94%
IBU (tinseth): 40.46
SRM (morey): 10.37

2.43 kg - Hook Head Pale Malt(57.3%)
0.75 kg - Irish Lager (17.7%)
0.56 kg - Flaked Corn (13.2%)
0.5 kg - #3 Brewers invert sub (11.8%)

8 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 120 min, IBU: 10.83
32 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 21.04
17 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 8.59
8 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Dry Hop for 0 days

1) Infusion, Temp: 67 C, Time: 90 min, Amount: 11.2 L
2) Sparge, Temp: 72 C, Time: 15 min, Amount: 23.5 L
Starting Mash Thickness: 3 L/kg

Mangrove Jack - New World Strong Ale M42

My weighing scales packed up, I suspect a flat battery, just as I was going to weigh the last hop additions, both fuggles. Luckily, I had an unopened 100g bag of them. So I split it in half visially to get 50g, the visually split this into thirds as the two additions add up to 50g in a one third / two third ratio, give or take.

I dod the whole mash / boil outside to minimise the smell in the house (I usually mach in the conservatory), so I'm not sure how that affected the temperature retention in my mash tun, I really must get a digital thermometer with a probe so I can record this sort of stuff. Finally, I treated the water using Grahams Wheelers calculator to give a 'Dry Pale Ale' profile.

All went well, all be it a very long day with the long boil and mash times. I hit exactly 1050, and my pre-boil gravity was within a point as well. There was tons of cold break / trub / gunk in the boiler, however, which I didn't want to carry through into the FV, so I only realised 18.5 / 19L into the FV rather than 20, but I'm not that fussed. The immersion chiller got the wort down to 16.5° before I knew it, so the yeast was pitched at that temp and the fermenting fridge set to 18°. 18 hours later, there was some signs of life, but by 24 hours it was in full swing. Really looking forward to this one!

Thursday, 31 January 2019

Brews update

1939 Barklay Perkins Sparkling Beer

 After 5 days of airlock activity at 14°, it slowed and stopped, suggesting the primary phase of fermentation was well over and it was nearing the end and it was diactyl rest time. So the fermenting fridge was set to 18° and left. The airlock started to show activity when I checked again, by which time it has reached 16.5° but had stopped a day later, so I'm hoping this was dissolved CO2 escaping not fermentation starting again as it had stalled.

WOW Wines

Both appeared to have finished fermenting and are slowly clearing. I need to get some finings as mine are out of date, then I'll rack them for clearing.

Friday, 25 January 2019

1939 Barklay Perkins Sparkling Beer

Today's brew was 1939 Barklay Perkins Sparkling Beer, from Ron's blog, but in my case I took it from Let's Brew!, which is a fantastic book in my opinion.

Firstly, I plugged the recipe into Brewers Friend. I found that to get the correct colour as specified by Ron, I would need to use my dark crystal malt, then it was bang on. The hop additions were Saaz / Saaz / Saaz at 90, 60 and 30 mins. I'm afraid I didn't have enough in stock so for the 90 min addition I substituted challenger in a quantity to give the same bitterness. I'm hoping that after 90 mins, it will only be bitterness that this addition contributes. I aimed for 21L in the FV. This gave;

4.1 kg - United Kingdom - Lager (89.1%)
0.5 kg - United Kingdom - Dark Crystal 80L (10.9%)

15 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 90 min, IBU: 18.89
25 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 60 min, IBU: 12.12
25 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 30 min, IBU: 9.31

The major departure from the original is that I don't have a lagering plant, unlike Barklay Perkins, so I decided to use the faux lager method, with Crossmyloof's California Common yeast, double pitched and fermented at 14°.

This was my first go at water treatment, so CRS was used to reduce alkalinity, and gypsum added, to give the 'bitter' water profile in Grahams Wheeler's calculator. That seemed about right for the malt bill.

All went well, but I ended up with 20.5L instead of 21, and the OG was 1049, which is slightly over. The wort was really clear ~ much clearer than I usually end up with, and if anything, I returned less of the first runnings back into the mash tun than usual. All I can think is that this is the first time I have used base malt from The Home Brew Company ~ hook head Irish lager malt. I wonder if their crush settings suit the bazooka filter on my mash tun better?

I am now drinking homebrew waiting for my brew fridge to cool the wort the last couple of degrees to pitching temp (20° ). The fridge will then be left on to rapidy get it down to the fermenting temp of 14° .

Tuesday, 15 January 2019

Apple, grape & raspberry WOW #2

Another batch of this one.

700g of sugar instead of the intended 600g, last minute decision, to see if it thins it out a bit, as the last one took a long time to condition and the boss thought it was a bit 'syrupy' - although adding more sugar might seem daft, I'm hoping it ferments out and leaves it a little drier. The pineapple and apple WOW is still going crazy. The lava lamp like rise and fall of fruit sediment particles caused by the CO2 bubbling is quite hypnotic. Usually, my beer ferments in FV's that aren't transparent, so it's interesting to see quite how turbulent it gets in there when the yeast is in full swing.

I might get a chance to do a brew tomorrow...