AG #16: 70 Shilling

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AG #16: 70 Shilling

Postby HTH1975 » Sun Jan 22, 2017 00:36

This is my first brew of 2017 and also (I think) my first sub-4% beer. I've done loads of research on this one and looked at various recipes online before formulating my own, albeit heavily based on the Gregg Hughes one.

Brew day planned well in advance, so I took it easy and thankfully it all went smooth and according to plan. It's all about the malts with this one.

OG 1.041
FG 1.012 (though I think it might attenuate a bit more than this based on where the 2-step starters finished (1.006)
ABV 3.8%
IBU 20
SRM 29

Mash at 70C for 90 mins
Boil for 75 mins

3.5kg propino
425g caramunich I
60g carafa special I
30g chocolate malt
30g roasted barley

12g Challenger @ 75 mins
15g Fuggles @ 75 mins

18g DWB
8g calcium chloride to edge the hop/malt balance towards the malts.

Wyeast Scottish Ale (starter built up twice as I had planned to do this last week)
Attachments
IMG_0315.JPG
Very happy with the clarity of the wort going to the FV
IMG_0315.JPG (30.97 KiB) Viewed 338 times
IMG_0314.JPG
1.041 OG
IMG_0314.JPG (32.27 KiB) Viewed 338 times
IMG_0313.JPG
Fuggles, but also used Challenger. Would be nice if they put the alpha acid value on the packet.
IMG_0313.JPG (28.81 KiB) Viewed 338 times
IMG_0312.JPG
Obligatory grain photo
IMG_0312.JPG (50.01 KiB) Viewed 338 times

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
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Re: AG #16: 70 Shilling

Postby HTH1975 » Tue Jan 24, 2017 20:50

This Scottish Ale yeast is very quick - down to 1.012 after 36 hours and yeast settled out for very clear beer. No perceivable off, or green flavours - tastes great. Never had a beer taste drinkable after 36 hours. Gonna let it sit at 15C for another five days then drop it to 10-12C for a further week before bottling. Highly recommend.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
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HTH1975
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Re: AG #16: 70 Shilling

Postby HTH1975 » Fri Feb 17, 2017 08:58

I had a try if this last night from the FV (it's now in a bottling bucket ready to be bottled up tonight).

It's the cleanest beer I've made so far - interesting to see just how clean a finish this Scottish Ale yeast gives. Also less body due to attenuation. It's a style I know my Dad will love. For me personally, it's probably not one I'd brew again - I'd likely try an 80 Shilling brewed towards the stronger end of the style.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
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HTH1975
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Re: AG #16: 70 Shilling

Postby robwalker » Fri Feb 17, 2017 09:22

Great beer style and looks to be well executed by you. Used to brew one with Munich, a tonne of crystal and whisky oak chips, always sold out really fast!
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Re: AG #16: 70 Shilling

Postby HTH1975 » Fri Feb 17, 2017 13:15

Sounds like a great twist Rob. I think this style would really benefit from caramelising some of the wort, despite not being to-style (apparently).

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
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HTH1975
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Location: Thirsk, North Yorkshire

Re: AG #16: 70 Shilling

Postby robwalker » Fri Feb 17, 2017 14:56

That's just some made up bjcp crap because a lot of kettles were made from copper at the time which would darken the wort. You can do it in future, it's nice enough.
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Re: AG #16: 70 Shilling

Postby HTH1975 » Fri Feb 17, 2017 17:15

Would it work to boil some of the beer down and mix it up? (i.e. beer at FG).

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
User avatar
HTH1975
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Posts: 833
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: AG #16: 70 Shilling

Postby HTH1975 » Thu Feb 23, 2017 22:01

Having my first bottle of this tonight. It's a nice change actually, pleasantly surprised. It's darker than I'd planned, but looking back I've trusted the software SRM calculation too much rather than my own judgement. Way too much dark grains. Luckily it doesn't take over the flavour profile too much, but it could pass for a mild.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
User avatar
HTH1975
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Posts: 833
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: AG #16: 70 Shilling

Postby graysalchemy » Fri Feb 24, 2017 13:45

I always caramelized the first runnings. It gives a whole different dimension to the flavour profile of the beer. The reason why commercial brewers wouldn't do it now is because it probably wouldn't be economical to do so.

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Re: AG #16: 70 Shilling

Postby HTH1975 » Fri Feb 24, 2017 18:59

graysalchemy wrote:I always caramelized the first runnings. It gives a whole different dimension to the flavour profile of the beer. The reason why commercial brewers wouldn't do it now is because it probably wouldn't be economical to do so.


I'm gonna do it next time, or maybe use some melanoidin malt.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
User avatar
HTH1975
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Posts: 833
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: AG #16: 70 Shilling

Postby HTH1975 » Sun Mar 19, 2017 01:53

A few weeks on, I'd say this beer is much better. Good body, more than you'd imagine for a sub-4% beer.

Could do with less colour, plus a stronger backbone and more hops.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
User avatar
HTH1975
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Posts: 833
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: AG #16: 70 Shilling

Postby rui » Mon Mar 20, 2017 15:35

can you post a foto, please!?!

cheers

Planning: Raspberry Witbier, , Bitter, Porter
FV1: BIAB#41 Robust Porter
FV2:
FV3:
keg1:BIAB#39 American ipa
keg2: BIAB#38 BEST BITTER
bottled and conditioning: BIAB#37 blonde ale,
drinking: BIAB#27 American pale ale
Barril de carvalho francês (French oak barrel) fermention stage: 500L of rose wine
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Re: AG #16: 70 Shilling

Postby HTH1975 » Mon Mar 20, 2017 19:44

rui wrote:can you post a foto, please!?!

cheers


Of the beer as it is now?

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 65L brewed
Drinking: 70 Shilling (3.5%)
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%)
User avatar
HTH1975
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Posts: 833
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: AG #16: 70 Shilling

Postby rui » Thu Mar 23, 2017 12:13

yes!!! :thumb:

Planning: Raspberry Witbier, , Bitter, Porter
FV1: BIAB#41 Robust Porter
FV2:
FV3:
keg1:BIAB#39 American ipa
keg2: BIAB#38 BEST BITTER
bottled and conditioning: BIAB#37 blonde ale,
drinking: BIAB#27 American pale ale
Barril de carvalho francês (French oak barrel) fermention stage: 500L of rose wine
User avatar
rui
Brewer
 
Posts: 253
Joined: Tue Jun 10, 2014 21:22
Location: Proença-a-nova, Portugal


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