Fortunately I was one of the earlier judging centers for NHC so this allowed me to rebrew my two beers. I also kept 4 bottles of all my entries so I could compare with my rebrews and decide which ones to send. This is particularly important this year b/c I fried the element on my old system (see last hefeweizen brew) so I made these beers on my brand new eBIAB system from Colorado Brewing. Not only is the kettle/bag setup new but I also moved to a therminator plate chiller which means i have to use a hop spider so I don’t clog it. Not a fan of moving to the new system for these beers but it’s a lot of work to replace the element on the old system and time is in short supply. I used the same recipe as last time except I added dry hops to try and up the aroma a bit.
BrewDesign
Recipe Info
Beer Name: british golden ale ebiab 1
Style: British Golden Ale
Style
Original Gravity: 1.049
Final Gravity: 1.011
Color: 4
Alcohol: 5 %
Bitterness: 39 IBUs
Brewery
Efficiency: 75
Attenuation: 77
Mash
Mash Fermentable Weight: 10.5 Pounds
Mash Thickness: 2.3 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.04 Gallons
Mash Volume: 8.88 Gallons
Strike Water Temp: 160 F
Mash Temp: 152 F
Boil
Kettle Gravity (start of boil): 1.041
Predicted Mash Run-off Volume: 7.0925
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6
Fermentables
| WEIGHT (LBS) | % BY WEIGHT | NAME | YIELD | SRM |
|---|---|---|---|---|
| 5 | 47.6 | Crisp Maris Otter | 82.0 | 3.0 |
| 5 | 47.6 | Rahr Pale Malt; American (Rahr) | 81.3 | 1.8 |
| .5 | 4.8 | Briess Carapils | 74.0 | 1.3 |
Hops
| WEIGHT (OZS) | NAME | AAU | TIME (MINS) | USE | IBUS / ADDITION |
|---|---|---|---|---|---|
| .25 | Magnum Pellets | 15.2 | 60 | Boil | 13.1 |
| 1 | Cascade Pellets | 6.2 | 10 | Boil | 7.7 |
| 1 | Willamette Pellets | 5.1 | 10 | Boil | 6.4 |
| 1 | Cascade Pellets | 6.2 | 20 | Whirlpool | 6.5 |
| 1 | Willamette Pellets | 5.1 | 20 | Whirlpool | 5.3 |
| 1 | Cascade Pellets | 6.2 | 3 days | Dry Hop | 0 |
| 1 | Willamette Pellets | 5.1 | 3 days | Dry Hop | 0 |
Yeast and Friends
| AMOUNT (MILLITERS) | NAME |
|---|---|
| 1 pouch | White Labs WLP002 London Ale |
Misc
| AMOUNT | NAME | TIME |
|---|---|---|
| 1 | Whirlfloc Tablet | 15 |
| 1 tsp | Yeast Nutrient (Wyeast) | 10 |
Notes
131 billion cells
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 29 grams
Starter Size: 0.3 litersSalt and Acid adjustments:Mash Salts:
Gypsum: 8.0 gramMash Acid:
Lactic Acid: 3.0 ml @ 88 %Sparge/Boil Salts:Predicted Mash pH of: 5.44
Mash Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3
Boil Ions (ppm):
Ca: 68.5 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 171.3
Mash 150F for 60 min
168F for 10 min
Ferment 68F for 2 weeks
4/2/16 made 0.5L starter w/ 50g DME and 1 pouch WL002
normal brew day but w/ new colorado brewing systems BIAB setup and therminator
4/4/16 pitched @ noon. fermenting by bedtime.
4/6/16 kreusen dropped and bubbling slowly
4/7/16 done bubbling
4/11/16 dropped pretty clear
4/14/16 dry hopped with 1 oz willamette and 1 oz cascade in primary
4/18/16 racked to lagering keg. hops a pain but transfer was fine. pulled a sample to taste but full of dry hops. seemed clean and good but hard to tell as I pick hops out of my teeth.
4/29/16 added gelatin (1/2 tsp + 1/4 cup filtered water microwaved to 180F)