11th May 2009 – Probably cheating to call this a new brew, but I pitched the second half of the Aussie Pale Ale Double Batch in the fermenter this evening. It has been resting in the cube while waiting for the ESB to ferment out (patience grasshopper).
I started the yeast about 6 days ago, again using the dregs from 2 coopers bottles. Because of the cold weather it seemed to still be fermenting which is ideal so pitched her straight in at about 16 deg and straight into the fermenting fridge set at 19Deg.
12 May 2009 – Bit of a lag this time, took almost 24 hours but seems to be off and running. Keep our fingers crossed….
25 May 2009 – Bulk primed to 3 volumes and bottled into champagne bottles. Smells good!
12 June 2009 – mmmm…bit drier and cleaner than the first half of the batch. Or maybe its just that its my first beer on a friday after work!
Categories: Padden's Brews
Tagged: coopers all grain, coopers home brew, coopers pale ale all grain
OG: 1.056
FG: 1.014
alc: 5.5%
18th April 2009 – Thought I would brew something a little bit different today, inspired by the great traditional English brews on offer at the Red Oak (www.redoak.com.au). I also had some of the upcoming Australian brewing comps in mind when deciding on this beer. Anyhow here is what it looked like:
- 4.15 kg Marris Otter Pale Malt (UK)
- 0.25kg Caramalt
- 0.1kg Dark Crystal Malt
- 60g East Kent Goldings Hops @ 45 min (instead of 60 min – accounting for no chill)
- 30g East Kent Goldings Hops @ 0 min
- 1 Whirfloc tablet @ 10 min
- Safale s04 – English Ale Yeast
Mashed with 16L of water at 73deg which settled at 66deg in the Mash. Mashed for an hour and a half dropping to 64deg at 90 min.
Drained and sparged with extra 18.5L of water at 76deg. OG was a little low at 1.041 so added 300g of LDME to bring to target of 1.046 (shhh..don’t tell anyone)
Boiled for around 10 min in kettle till hot break then for another hour with hop addition as above.
Transferred to 20L cube after flameout for no-chill. Seem to have a little more than usual into cube, prob due to less vigorous boil.
26th April 2009 – pitched into fermentor with well hydrated yeast. Took off within a few hours at held at 20deg.
9th May 2009 - Bulk primed and bottled into Champagne bottles
23rd May 2009 – drinking quite well, and quite a malty brew which is not surprising considering the grain bill. Maybe a touch too malty for me, but true to style none the less. I will definately hold on to a few of these for competitions this year
Categories: Padden's Brews
Tagged: all grain esb, english special bitter, esb, home brew bitter, home brew esb
