Category Archives: English

Foreign Extra Stout eBIAB 1

There is a local competition, The Skirmish in the Triad, that I judge every year and for some reason I feel like entering a bunch of beers there.  The limit is 12 so why not brew 12!  It’s also an opportunity to try out some new recipes for NHC 2017.  I want to brew some beers that will age gracefully early and then move to the short lived brews right before the competition.  Seems like a good excuse to knock some more styles off the list so I started with a new one to me, Foreign Extra Stout.  For this recipe I relied on the expertise of my good Brewing friend and brewer dude at Bond Brothers.  So if it sucks it’s his fault 🙂

Recipe Info

Recipe: foreign extra stout ebiab 1
Style: Foreign Extra Stout 16D BJCP 2015
Date: 07-26-2016

Recipe

Guideline Min

Guideline Max

OG

1.075

1.056

1.075

FG

1.015

1.010

1.018

Color

53.0

30.0

40.0

ABV

7.9

6.3

8.0

IBU

62.0

50.0

70.0

Brewery Info

Efficiency: 70 %
Attenuation: 80 %

Mash Info
Weight: 18.75 Lbs
Thickness: 1.58 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.41 G
Volume: 10.91 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.063
Predicted Mash Run-off: 7.72 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

15.000 Lb

80.0 %

Maris Otter (Crisp)

82.0

3.0

1.500 Lb

8.0 %

Roasted Barley (Crisp)

76.0

695.0

1.500 Lb

8.0 %

Barley, Flaked (Briess)

77.0

1.7

0.750 Lb

4.0 %

Crystal, Dark (Simpsons)

76.0

80.0

Hops

Weight

Name

AAU

Time

Use

IBUs

3.0 Oz

Target

8.0

60 mins

Boil

62.0

Yeast

Amount

Name

1.000 unit

California Ale White Labs WLP001

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.41

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

71

3

21

79

87

46

Sparge

0

0

0

0

0

0

Final

103

4

30

114

125

67

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 9.406 G
Percent RO / Distlled: 0 %
Water Used: 9.406 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 5.0 g
Lactic Acid: 2.0 ml @ 88.000 %

notes:
7/27/16 2L starter w/ 200g DME but had to add a 2nd pitch of 001 since the 1st appeared to be dead.  it got shipped on a 100F day so not super surprising.
7/28/16 normal brewday.  pH was lower than expected but took reading after adding hops.  end of boil pH was normal.  5.21.
@4pm already bubbling.  pitched at 11am.
7/29/16 strong bubbling and nice 1/2″ kreusen
7/30/16 kreusen is BIG.  almost to blow off with 4G is a 6G fermenter.  bubbling is steady but has started to slow already.
7/31/16 slow a bit more.  ~5 sec between bubbles
8/1/16 seems to be mostly done
8/7/16 ~24 sec plan on bottling at 3 weeks  after gelatin.
8/10/16 no bubbling
8/18/16 racked to keg to gelatin before bottling
FG 1.017 pH 4.30
tasting great.  clean.  really nice roast character.  great dark fruit.  excellent!
8/19/16 added gelatin
8/22/16 bottled ~3.5 gallons w/ 79 grams of table sugar targetting 2.5 volumes.  a fruit fly may have gotten into bottling bucket.  fingers crossed!
9/8/16 carb is good.  aroma is slightly off? but rest is good.
9/23/16 side by side comparison to guinness “extra stout”
aroma – g: up front roast.  a bit ashy?
me: similar but a bit more sweet / caramel

flavor: g: quite roasty.  a bit sweet.  clean.  not booze at all.  moderate bitterness.  no real hop flavor
me: similar.  a bit more raisin / plum but very similar.

mouthfeel: g: moderate body and carb
me: similar

apperance: both black as night.  nice head and retention

OI: pretty similar.  mine is a bit roastier in flavor.  guinness roastier in aroma.  bitterness is similar.  not identical but definitely in the same ballpark.

I entered this in a few competitions.  It took 2nd in the NC Brewers Cup.  It did not place but had a good score at Skirmish in the Triad in the low 30s.  Here are the sheets:

dp_fes1m dp_fes2m

Bitter eBIAB 2_2

This is my other rebrew for NHC 2016.  I thought this beer was spot on so I kept the recipe the same.

BrewDesign

Recipe Info

Beer Name: bitter eBIAB 2
Style: Best Bitter
 

Style

Original Gravity: 1.049
Final Gravity: 1.012
Color: 9.1
Alcohol: 4.8 %
Bitterness: 41.1 IBUs

Brewery

Efficiency: 75
Attenuation: 75

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: 162.1 F
Mash Temp: 154 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
9 85.7 crisp maris otter 82.0 3.0
1 9.5 simpsons medium crystal 75.0 55.0
.5 4.8 Torrified Wheat 79.0 1.7

Hops

WEIGHT (OZS) NAME AAU TIME (MINS) USE IBUS / ADDITION
.75 Northern Brewer Pellets (US) 7.0 60 Boil 18.1
.5 Challenger Pellets 6.1 15 Boil 5.2
1 Willamette Pellets 6.0 15 Boil 10.3
1 Challenger Pellets 6.1 10 Whirlpool 3.8
1 Willamette Pellets 6.0 10 Whirlpool 3.7

Yeast and Friends

AMOUNT (MILLITERS) NAME
1 vial White Labs WLP002 English Ale

Misc

AMOUNT NAME TIME
1 Whirlfloc Tablet 15
tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 43 grams
Starter Size: 0.4 litersSalt and Acid adjustments:Mash Salts:
Gypsum: 8.0 gram
Mash Acid:
Sparge/Boil Salts:
Predicted Mash pH of: 5.35
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 60 min 154
10 min 168
ferment 2 weeks @ 68F
4-2-16 0.5L starter of WLP002
4-4-16 normal brew day and pitched at 4pm
4-6-16 kreusen dropped and bubbling slowed
4-7-16 no bubbling
4-11-16 dropped pretty clear
4-18-16 racked to lagering keg.  taste seems a bit off to me.  hops aren’t coming through as much as I would want but sample is yeasty so we’ll see.  also seems a bit thin and maybe cidery?  concerned.  FG 1.016

British Golden Ale EBIAB 1_2

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

Liquid Yeast Pitch – Stirplate StarterFirst Starter
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)

Bitter eBIAB 2

NHC run beer number 5.  For this recipe I took the Ordinary Bitters recipe and upped it to a Best Bitter.  I used the Malsters I prefer (Crisp, Simpsons) and messed around with the hop bill by changing to something a little different with Challenger and Willamette rather than EKG and Fuggles.  The Ordinary Bitters was good but I’m just not a huge fan of EKG so I decided to try something new.

BrewDesign

Recipe Info

Beer Name: bitter eBIAB 2
Style: Best Bitter
 

Style

Original Gravity: 1.049
Final Gravity: 1.012
Color: 9.1
Alcohol: 4.8 %
Bitterness: 41.1 IBUs

Brewery

Efficiency: 75
Attenuation: 75

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: 162.1 F
Mash Temp: 154 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
9 85.7 crisp maris otter 82.0 3.0
1 9.5 simpsons medium crystal 75.0 55.0
.5 4.8 Torrified Wheat 79.0 1.7

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
.75 Northern Brewer Pellets (US) 7.0 60 Boil 18.1
.5 Challenger Pellets 6.1 15 Boil 5.2
1 Willamette Pellets 6.0 15 Boil 10.3
1 Challenger Pellets 6.1 10 Whirlpool 3.8
1 Willamette Pellets 6.0 10 Whirlpool 3.7

Yeast and Friends

Amount (Milliters) Name
1 vial White Labs WLP002 English Ale

Misc

Amount Name Time
1 Whirlfloc Tablet 15
tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 43 grams
Starter Size: 0.4 liters
Salt and Acid adjustments:
Mash Salts:
Gypsum: 8.0 gram
Mash Acid:
Sparge/Boil Salts:
Predicted Mash pH of: 5.35
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 60 min 154
10 min 168
ferment 2 weeks @ 68F
1-22-16 made 0.5L starter of WLP002
1-24-16 normal brewday.  pitched @ 4pm
@10pm no activity
1-25-16 big kreusen with strong bubbling
1-27-16 kreusen dropped and slowed bubbling ~5 sec
1-28-16 no activity
2-9-16 racked to lagering keg FG 1.018 pH 4.54  very clean.  tastes fantastic!  very promising
2-18-16 gelatin (1/2 tsp + 1/4 cup filtered water  heated in microwave to 180F)
2-20-16 racked to clean keg set to 30 psi for 24 hours @ 38F then set to 12 psi
3-5-16 bottled off 6
this beer turned out really well.  i prefer the british summer ale but mostly because I lean towards clean pale hoppy beers.  not sure i would change anything.
NHC 1st round 2016:
Ding ding ding ding!  Took 1st place in English Pale Ale category.  Both judges said esters were a bit low which I would agree with especially if you compare it to fuller’s etc…  then again, that is the quality i like least about fullers so not sure I would change that or not.  Maybe pitch a little lower or up the ferment temp a degree or 2.  or not 🙂
bitter_nhc1bitter_nhc2

British Golden Ale eBIAB 1

The NHC run of beers continues.  I lean towards hoppy beers so when deciding on what to brew this looked like a British take on American Pale Ale / Blond Ale hybrid which sounds pretty great to me!  Since this is a new style for 2015 this recipe is me totally winging it based on the style descriptor.  The key things I picked up on were “floral, herbal, or earthy English hops and citrusy American hops are most common” for the hops and “Medium-low to low malt character, generally bready with perhaps a little biscuity flavor. Caramel flavors are typically absent.” for the malt.  So I decided on a half and half MO and american 2-row blend and a blend of willamette and cascade hops.  I’m not a huge EKG / Fuggles fan but I wanted some British hop characteristics and my favorite for that is Willamette.  Otherwise it was just put together to meet the style specs and what, based on my experience, would taste good and work well together.

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

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

Liquid Yeast Pitch – Stirplate StarterFirst Starter
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 gram
Mash 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
1-22-16 made 0.5L starter of WLP002
1-24-16 normal brewday pitched@11am
@10pm full kreusen and steady bubbling
1-25-16 big kreusen and strong bubbling
1-27-16 kreusen has fallen and very slow bubbling ~20 sec
1-28-16 no activity
2-9-16 racked beer to lagering keg FG 1.014 pH 4.43.  very clean and spot on.  very promising!
2-18-16 added gelatin (1/2 tsp + 1/4 cup of filtered water microwaved to 180F)
2-20-16 racked to clean serving keg and set to 30psi for 24 hours at 38F set to 12psi
3-5-16 bottled off 6

My favorite of my NHC beers.  I could drink a keg of this.  very easy to drink but has enough malt character to peak your interest and the hops really shine.  not big in your face but just right for a lazy summer day.  the willamette and cascade seem to play really nicely together.  also my wife’s favorite 🙂

NHC 2016 results:
Ding ding ding ding!  2nd place in the English Pale Ale category and scored a 37.  no real negatives in the judges comments other than two bitter and not enough hop arouma.  of course the other judge thought the bitterness was fine.  i think i’ll dry hop my re-brew since i also thought the hop aroma needs a bit of a boost.   Score sheets:
bg_nhc1 bg_nhc2

Ordinary Bitter eBIAB 1

I’ve sort of finalized my list of beers I want to brew for NHC 2016 and I think Ordinary or Best Bitter is on the list so I wanted to give one a try and see how I want to tweek it.  I went back through all my standard books and past NHC winners and melded it all together and came up with:

BrewDesign

Recipe Info

Beer Name: bitter
Style: Ordinary Bitter
Date: 10-5-2015

Style

Original Gravity: 1.039
Final Gravity: 1.012
Color: 8.8
Alcohol: 3.6 %
Bitterness: 37.8 IBUs

Brewery

Efficiency: 70
Attenuation: 70

Mash

Mash Fermentable Weight: 8.25 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 6.13 Gallons
Mash Volume: 6.79 Gallons
Strike Water Temp: 160.2 F
Mash Temp: 152 F

Boil

Kettle Gravity (start of boil): 1.032
Starting Boil Volume: 6.75
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 5.5

Fermentables

Weight (Lbs) % by Weight Name Yield SRM
7.5 90.9 Bairds Maris Otter 82.0 3.0
.5 6.1 Bairds Carastan 75.0 40.0
.25 3.0 Bairds Dark Crystal 74.0 120.0

Hops

Weight (ozs) Name AAU Time (mins) Use IBUs / Addition
1 US Golding 5.0 60 Boil 20.3
.5 US Golding 5.0 15 Boil 5.0
.5 UK Fuggles 5.0 15 Boil 5.0
.5 US Goldings 5.0 10 Whirlpool 1.8
.5 UK Fuggles 5.0 10 Whirlpool 1.8

Yeast and Friends

Amount (Milliters) Name
1 vial White Labs WLP002 English Ale

Misc

Amount Name Time
1 Whirlfloc Tablet 15
tsp Yeast Nutrient (Wyeast) 10

Notes

Liquid Yeast Pitch – Stirplate StarterFirst Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 43 grams
Starter Size: 0.4 liters
Salt and Acid adjustments:
Mash Salts:
Gypsum: 3.0 gram
Calcium Chloride: 3.0 gram
Mash Acid:
Sparge/Boil Salts:
Gypsum: 2.0 gram
Predicted Mash pH of: 5.24
Mash Ions (ppm):
Ca: 72.3 Mg: 3.0 Na: 21.0 Cl: 73.4 So: 96.1
Boil Ions (ppm):
Ca: 70.2 Mg: 3.0 Na: 21.0 Cl: 38.9 So: 137.7
Ferment @ 68F for 2 weeks
Rack to keg and force carb to 2.3 volumes
Forced Carbonation
Keg Temperature: 40 F
Volumes of CO2: 2.3
Set Keg Pressure to: 10.1 psi
I had some recipe variance due to Homebrew shop limitations 🙂  they had maris otter and carastan but no dark crystal so i tasted a bunch of dark caramel malts (caramunich, special B) but settled on briess 120 which I think was a mistake.  Briess seems to have a very toffee like flavor to there caramel malts that always tasted like diacetyl to me.  OK in this beer but I would stick with british crystal malts.  also, they did not have US goldings so I went for EKG.
10/11/15 made 0.5L starter (I only pitched 200mL) of WLP002 English Ale in the new packaging with 9.11.15 date so pretty fresh.
10/13/15 brew day.  normal.  pitched at 11:30am and bubbling by 10pm that night
10/14/15 strong steady bubbling with 1/2 inch kreusen
10/15/15 very vigorous fermentation by started to slow by the end of the day
10/16/15 kreusen fully dropped.  starting to clear.  ~1sec apart.
10/17/15 ~2sec
10/18/15 ~4 sec
10/19/15 ~5sec
10/22/15 ~5sec
10/23/15 no bubbling.  weird.  kegged and dropped to 40F.  20psi overnight.
10/24/15 put on draft @ 40F 12psi
10/29/15 starting to clear but still hazy.  carb getting close.
10/31/15 carb is really good.  maybe a tinge high but pretty close.  flavor profile is spot on other than caramel/diacetyl note that I think is briess caramel malt.
11/6/15 still hazy.  definitely will gelatin next time.  not super hazy but not getting clear.
tasting notes:
aroma: nice low bready, toasty and caramelly notes.  low berry esters.  low floral hops with earthy edge.  all in all not great.  malt is muddled.  hops aren’t appealing.  ester character is nice.
appearance: low head w/ OK retention.  amber color is good.  clarity is OK but not brilliant.
flavor:  better than aroma.  nice bready, toasty and caramelly notes.  nice cherry & berry esters.  moderate bitterness is spot on.  hop flavor is low earthy.
mouthfeel: body is medium – light.  good.
overall: in the ballpark but needs better clarity, better head and retention.  more malt and hop pop in the aroma.  close but not quite right.  possible adjustments:
+gelatin
+some head+ malts -> wheat or carapils
+more late hops and maybe change up hops a bit
+change dark malt to british (simpsons)
+change to crisp MO and simpson caramel malts

Brown Porter 1

I have time for one more beer before I start making my NHC 2015 beers.  Not much time so I figured I’d make an English style beer that is a bit quicker turn around and one I have haven’t brewed before.  After kicking it around a bit I settled on a Brown Porter for no real good reason other than I’ve brewed most of the other English low gravity styles.
I did my normal research and reread the Porter book from the Classic Styles series, Brewing Classic Styles and old NHC recipes.  Jamil’s recipe seemed like a good place to start so I took his recipe and tweaked it a bit.  In reading the BJCP style guide it mentions low roast and chocolate and possibly some coffee notes.  I find most chocolate malt to be a bit harsh (acrid/astringent) so I decided to take Jamil’s chocolate and split it half and half as pale chocolate and coffee malt.  Also, I find fuggles to be a bit too earthy / woody so I used Willamette instead which I really like.  Otherwise I basically stuck with his recipe.
Brown Porter 1
12-A Brown Porter
Date: 4/1/14
Size: 8.44 gal
Efficiency: 85.0%
Attenuation: 77.0%
Original Gravity: 1.050 (1.040 – 1.052)
Terminal Gravity: 1.011 (1.008 – 1.014)
Color: 20.34 (20.0 – 30.0)
Alcohol: 4.99% (4.0% – 5.4%)
Bitterness: 26.1 (18.0 – 35.0)
Ingredients:
10.5 lb (75.0%) Maris Otter – added during mash
1.25 lb (8.9%) Brown – added during mash
1.25 lb (8.9%) Caramel Malt 40L – added during mash
.5 lb (3.6%) Pale Chocolate – added during mash
.5 lb (3.6%) Coffee Malt – added during mash
2 oz (66.7%) Willamette (5.3%) – added during boil, boiled 60 m
1 oz (33.3%) Willamette (5.3%) – added during boil, boiled 10 m
1 tsp Whirlfloc Tablets (Irish moss) – added during boil, boiled 15 m
1 ea Wyeast 1028 London Ale™
Notes
mash salts:
1.1g Gypsum
2.6g CC
1.6g pickling lime
sparge salts:
2g Gypsum
5g CC
acidify sparge to below 5.8 (~10ml of 10% phosphoric in 10G of water)
should give mash pH of 5.4
14 lb of grain
1.5 qt/lb = 21 quarts = 5.25 gallons
mash @ 152
mash in water temp 162.1 so 162.1 into mash tun and measure before mashing in
pitch @ 66 and ramp to 68 over 2 days > hold for a total of 2 weeks minimum. rack to clean keg and force carb to 2.3 volumes.
8/25/14  Fairly normal Brewday.  80F and sunny out which is always nice 🙂  Efficiency was super high (84%) so I had to dilute my work with 1G of water to get the gravity right.  pH was a bit high but not way off.  I measured water temp in MLT pre-mashing in and it was spot on it looks like Mash temp was good.  Cooled wort to 65 but it was 69 by the time I pitched.  Not a big deal but I was aiming for 66 at pitching time.   Pitched 1.3L starter.  Set the brewpi to drop 1 degree F over 24 ours and hold at 68 through end of primary.
8/26/14 @ 8am 1 inch kreusen and VERY active fermentation.
8/27/14 @ 8am yesterday afternoon ferment was ferocious!  amazingly no blowoff.  this morning ferment still steady but seems to have slowed
8/28/14 @ 8am wow, kreusen totally dropped and zero bubbling.  definitely my fastest ferment ever.  hopefully it has finished out.