More Historic 'sort of' Lager

Bit if an update in these plans. It has occurred to me that as I plan to ferment the two yeasts at different temperatures, which means I need to use different water baths for temperature control, there is no advantage to splitting a batch into two 10L FV's. Originally, I had this idea of two identical, bar the yeast, batches sat side by side in the same water bath so as to give a common environment and less variables between the two batches so that all the differences would be down to the yeasts. However, now they will be at different temperatures, and may well need different duration's for their primary fermentation, and adding to this is the fact that a further email exchange with CML has confirmed that the yeasts will benefit from a diactyl rest, I've decided I'm just going to do two batches, probably a few weeks apart as I will want to do an ale next.

I've ordered the Saaz and the yeasts, so I just need to get the malts. I'm going to do the Kolsch first, I think. Good news is all the weather forecasters are warning of something of a cold snap, so I should have no issues keeping the water bath at 12 degrees.

John's House ESB update

This had dropped to 1010° after a week, and appears finished. I've will leave it over more week to clear up, but the sample was crystal clear, amber and tasted lush! After priming, it will be over 6%, which is a little high. If it tastes as good after priming, bottling and conditioning then I don't think I need to mess with the recipe much, so will mess around with different yeasts. Danstar Windsor or ESB next maybe, it perhaps finally venture into liquid or recovered yeasts territory?

Kentucky Common update

This has now dropped clear, and its very nice. The CML California Common yeast has done exactly what it was supposed to; produced a beer where the hops and malts are the stars, not the yeast character. I didn't lager or cold store this ale for the time CML recommend, and this would have improved it, I believe, as its taste gets 'cleaner' by the day. I'm now planning a pseudo lager with it ( and CML's Kolsh yeast - see here). I'v updated my yeast page accordingly.

Historic 'sort of' Lager

I fancy using the Crossmyloof California Common and Kolsch yeasts to produce a pseudo lager. I also fancy giving one of Ron Pattinson's historical British lager recipes a spin. Sounds like an excellent opportunity to mess around and experiment a bit.

So here is the plan.

1. The recipe.

This will be based on Rons '1934 Barclay Perkins Draught Lager' from his blog. I've scaled it to 19L in the FV, choose to use Saaz for the hops, like Kristen England, and I've also attempted to adapt the mash schedule he describes in the comments for my equipment.

1934 Barclay Perkins Draught Lager

Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 22.2 liters
Boil Gravity: 1.037
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.043
Final Gravity: 1.010
ABV (standard): 4.35%
IBU (tinseth): 24.1
SRM (morey): 3.3

FERMENTABLES:
1.86 kg - United Kingdom - Lager (50%)
1.86 kg - United Kingdom - Pale 2-Row (50%)

HOPS:
25 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 90 min, IBU: 14.03
25 g - Saaz, Type: Pellet, AA: 3.5, Use: Boil for 30 min, IBU: 10.08

MASH GUIDELINES:
1) Infusion, Temp: 51 C, Time: 40 min, Amount: 9.3 L, Use 56.4 degrees stike
2) Temperature, Temp: 70 C, Time: 20 min, Amount: 6.9 L, boiling
3) Temperature, Temp: 77 C, Time: 15 min, Amount: 5.4 L, boiling
4) Sparge, Temp: 79 C, Time: 15 min, Amount: 10.9 L, mash
Starting Mash Thickness: 2.5 L/kg

I'm undecided on the pale malt to use, but am leaning towards Golden Promise rather than Marris Otter. I'll probably change my mind on the way to the home brew shop several times.

2. The yeasts.

CML's specifications give a lower end for fermentation temperature at 15° for both yeasts. So I sent them an email asking if this could be lowered if the pitch rate was doubled. That way, I can split the 19L batch into 2, and use one packet of yeast in each. I got a really prompt response from Steve at CML explaining that the lowest they had used them at double pitch was 14° for the California Common and 12° for the Kolsch. They also recommend a 8-12 week lagering for each yeast. I've got two 'heat only' inkbirds going spare so if I can rig up two water bags with fish tank heaters I should be good to go as soon as ambient temperatures are no higher than 12°. The weather is turning here so that could be very soon.

3. The method.

I'll mash and boil & chill as per the recipe.  Then split the wort into 2 10L FV's, put them in the water baths. Both well then be left to do their thing for however long it takes for them to complete fermenting. Then they will be bottled, left to carbonate in the water baths at a slightly higher temp, probably around 18°, then stored away in a cool wintry garage for the suggested lagering time.

Hopefully, as well as producing some amazing historic almost lager, I will be able to do an honest comparison of the two yeasts too see which I prefer. I can then add historic lager recipes to the long list of beers I don't have time to brew!

John's House ESB: First attempt.

When I brewed my Kentucky Common, I was struck that, if I tweeked the recipe a bit, and changed the yeast / fermenting temperature, I might have the start of a nice house bitter of some kind. So, I played around with the grist in Brewer's Friend, and came up with the following. The main changes were the switch from Vienna to Munich, dropping the block malt, and using dark as well as normal crystal malt. I also dropped the maize. So, the result was;

Title: John's House ESB
Brew Method: All Grain
Style Name: Strong Bitter
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 26.4 liters
Boil Gravity: 1.041
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.055
Final Gravity: 1.013
ABV (standard): 5.4%
IBU (tinseth): 49.1
SRM (morey): 12.67
FERMENTABLES:
4 kg - United Kingdom - Maris Otter Pale (80%)
0.5 kg - German - Munich Light (10%)
200 g - United Kingdom - Crystal 60L (4%)
100 g - Flaked Barley (2%)
200 g - United Kingdom - Extra Dark Crystal 120L (4%)
HOPS:
20 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 23.3
25 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 30 min, IBU: 22.39
25 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 5 min, IBU: 3.42
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 90 min, Amount: 15 L
2) Sparge, Temp: 72 C, Time: 15 min, Amount: 18.4 L
Starting Mash Thickness: 3 L/kg
YEAST:
Mangrove Jack - Liberty Bell Ale M36
Fermentation Temp: 22.5 degrees.

All went well, and I ended up with exactly 20L in the FV  at exactly 1055. I managed to get the wort down to the low 30's with the immersion chiller, then sat it in the fermenting fridge to cool it the rest of the way. Yeast sprinkled on the foam on top of the wort at around 28, by which time it was cooling rapidly so by the time it will have rehydrated it was down near 23. It's now sat at 22.5 +/- 0.5 on the inkbird. Fermenting away already, which isn't unusual for this yeast.

If this turns out ok, I'll start playing with different yeasts and making the odd small change until I have a house bitter I'm happy with. Updates to follow!

Colour adjustment

My 1954 Whitbread Double Brown was bottled today, and needed colour adjusting. I had been putting off bottling for this reason, and just kept forgetting to either pop into a home brew shop while on my work travels, or order some Brupacks brewers caramel online. However, Tesco provided the answer for the princely sum of 85p, in the form of Sarson's Gravy Browning. Er, gravy browning? As in meat? Well, no, not really. Its mainly caramel colourant with a tiny, tiny amount of salt and glucose syrup. This is a home brewers trick of yesteryear, and I can see why. Two teaspoons gave my 19L batch the required colour boost, and before and after tasting showed no difference whatsoever.

The sample tasted really nice; the combination of yeast and fermentation temperature has given it a slight fruityness that balances the bitterness nicely. I'm not sure that is right for the style, but I like it.

Yeasts

This thread on the home brew forum on home brewers most / least favorite yeasts gave me an idea for a page on this blog, of the yeasts I've used and my experiences with them. Some yeasts characteristics are highly subjective, such as taste, suitability for your favorite beer style, etc, but other things, such as reliability or performance are more universal, so I hope you find it of use.

1954 Whitbread Double Brown & Kentucky Common updates

The Kentucky common is carbed up, but really really cloudy. It went into the PB clear as a bell, so I'm hoping it will settle down. Tastes nice; clean, slightly malty. The hop character has disappeared somewhat, or it may be being masked by the yeast that can be tasted. I'm going to leave this alone for 2 weeks to drop clear.

The 1954 Whitbread Double Brown has finished at 1006, which gives an ABV of around 6% after priming. Yikes! Its as totally clear, so I will bottle this at the weekend. It isn't very brown at all, more amber, so I can only assume it was coloured up with caramel by Whitbread. If I can get my hands on some brewers caramel before bottling day I'll do the same.

Up next will be, erm, don't know yet. Maybe a Graham Wheeler recipe? Still deciding.