26/09/06 Brew Day
Etbandit (has brewed recipe)
September 27, 2006, 5:00 am
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Strike temp @ 54oC.
Protein rest @ 52oC for 15min in 17.7L H2O 3 teaspoons of CaSO4 yielding Ca2 139ppm, SO4/2- 333ppm (Total Vol=22.13L) .
Mashed @ 65oC for 60min (1oC/min temp rise).
Mash out @ 76oC for 10min (1oC/min temp rise).
Lautered for 90min and sparged with 20L H2O @ 76oC (pH~5, using ~3ml 88% lactic acid) until SG=1.014. Runoff very clear & devoid of proteinaceous material after 5L recirculation.
Predicted 29.5L of wort boiled for 70min with specified hop additions at 0min & 50min. Half tablet of Irish mosh in 1/2 cup H2O added at 50min.
Wort in 50L kettle chilled in ice bath @ 8oC for 60min using 120L bucket. (Temp drops to 20oC in 60min. Kettle shaken at 30min intervals to disperse heat).
Total wort vol=19L (SG=1.074, Efficiency=65.37%). Decanted 16L into fermenter and added 5.5L of sterile H2O @ 26oC to acheive SG=1.056. Pitched 1L Wyeast1056 starter @21oC.
NOTES:
Mash inefficient @ 65.37% and under lautered (Stopping too early at SG=1.014 with only 19L of wort at end of boil). Wort copper to golden orange in color. Very hoppy aroma.
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27/09/06 Fermentation Day 1 (23Hrs)
Etbandit (has brewed recipe)
September 28, 2006, 1:30 am
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OG=1056 @21oC
SG=1052 @20oC
AVB=0.54% (slow start fermentation)
APT attenuation=7.14%.
Airlock bubbling every 6 sec.
Taste is rich in maltiness, with bready and biscuity character, and very sweet. Bitter but not unbearable.
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28/09/06 Fermentation Day 2 (48hrs)
Etbandit (has brewed recipe)
September 28, 2006, 9:38 am
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OG=1056 @21oC
SG=1040 @20oC
AVB=2.14%
APT attenuation=28.57%.
Airlock bubbling every 6 sec.
Taste not as malty or bitter as day 1.
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29/09/06 Fermentation Day 3 (75hrs)
Etbandit (has brewed recipe)
September 29, 2006, 11:59 am
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OG=1056 @21oC
SG=1033 @19oC
AVB=3.08%
APT attenuation=41.07%.
Airlock bubbling every 6 sec.
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30/09/06 Fermentation Day 4 (93hrs)
Etbandit (has brewed recipe)
September 30, 2006, 6:28 am
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OG=1056 @21oC
SG=1028 @20oC
AVB=3.75%
APT attenuation=50.00%.
Airlock bubbling every 10 sec.
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01/10/06 Fermentation Day 5 (119.5hrs)
Etbandit (has brewed recipe)
October 1, 2006, 10:14 am
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OG=1056 @21oC
SG=1024 @20oC
AVB=4.29%
APT attenuation=57.14%.
Airlock bubbling every 12 sec.
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02/10/06 Fermentation Day 6 (136hrs)
Etbandit (has brewed recipe)
October 2, 2006, 2:18 am
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OG=1056 @21oC
SG=1022 @20oC
AVB=4.56%
APT attenuation=60.71%.
Airlock bubbling every 15 sec.
RACKED TO SECONDARY
Dry hopped with 35g Cascade (5.9%) pellets.
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16/10/06 Fermentation Day 20 (468hrs)
Etbandit (has brewed recipe)
October 16, 2006, 12:19 am
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SECONDARY FERMENTATION OF 14 DAYS:
OG=1056 @21oC
SG=1008 @20oC
AVB=6.43%
APT attenuation=85.74%.
22ml Isinglass finings boiled in 250ml H2O for 10min. Chilled and added 500ml of wort from secondary. Mixed well and re-added solution back into secodary.
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BOTTLED: 23/10/06 Fermentation Day 27 (636hrs)
Etbandit (has brewed recipe)
October 23, 2006, 4:15 am
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Bottled at 4.5 volumes of CO2 using dextrose as speise: Boiled 333g of dextrose in 500ml H20 for 10min. Chilled and added to racking bucket. Dispensed finished beer into spiese for mixing. Bottled as normal.
SECONDARY FERMENTATION OF 21 DAYS:
OG=1056 @21oC
SG=1008 @20oC
AVB=6.43%
APT attenuation=85.74%.
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BOTTLED: 23/10/06 Fermentation Day 27 (636hrs)
Etbandit (has brewed recipe)
October 23, 2006, 4:17 am
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SECONDARY FERMENTATION OF 21 DAYS:
OG=1056 @21oC
SG=1008 @20oC
AVB=6.43%
APT attenuation=85.74%.
Refer to A feature for session recording:
To be able to track ones fermentation graphically. Ie: To be able to log the SG of ones ferment from day to day and have BTP plot SG and %ALC vs. time graphically. This will allow users to check consistency of brews and the fermentations.
REFER TO GRAPHICAL INFO BELOW:
http://thebaysidebrewers.googlepages.com/Chart.tiff
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BOTTLED: 23/10/06 Fermentation Day 27 (636hrs)
Etbandit (has brewed recipe)
October 23, 2006, 4:20 am
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Bottled at 4.5 volumes of CO2 using dextrose as speise: Boiled 333g of dextrose in 500ml H20 for 10min. Chilled and added to racking bucket. Dispensed finished beer into spiese for mixing. Bottled as normal.
Very aromatic on the nose with distinct hoppiness, and citrus note. NICE!!!
Awaiting carbonation and taste test.
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First Taste Test: 02/11/06
Etbandit (has brewed recipe)
November 2, 2006, 7:00 am
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10 days after bottling:
My first All-Grain!
Appearance: Golden-orangy colour with slight haze. Colour is probably twice as dark as estimated by BeerTools. Brilliant clearness would be ideal. Foam is very fine and creamy with moderate head retention. Good carbonation allows head to instantly reform after swirling.
Aroma: Great fresh citrusy hop aroma highly dominates, although slight maltiness still present. Maybe a hint of grassiness. Dry hopping here works a treat.
Flavour: Citrusy hop aroma reminiscent of grapefruit highly dominates with slight maltiness. Perhaps a touch sweet with slight ester and maybe a hint of vanilla, but I kinda like it that way. A tart effervescent finish with lingering hop bitterness. If you like Little Creatures Pale Ale, then this comes very very close with its own grapefruit uniqueness.
Body: Slight creamy fullness, but not heavy. Maybe a tad thin when served cold. I find it best serve very cold ~3-4oC. Interest to see how it matures over time.
Cheers To Beers!!!!
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Beerfest 2007 Result: 9th-11th Feb.
Etbandit (has brewed recipe)
February 16, 2007, 2:18 am
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This beer placed 7th out of 49 entries in the Pale Ale catergory at Beerfest 2007 - Grand Ridge Brewery, Mirboo Nth. VIC.
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Vicbrew 2007 Results: 6th-7th Oct
Etbandit (has brewed recipe)
October 13, 2007, 7:22 pm
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Placed 3rd from 36 entries in the Pale Ale catergory at Vicbrew 2007 - Naval Association Hall, West Footscray. VIC.
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ANAWBS 2007 Results: 14th Oct
Etbandit (has brewed recipe)
October 14, 2007, 7:23 am
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Placed 2nd in the American Pale Ale catergory at the Australian National Amateur Wine & Beer Show 2007 - Regency TAFE International Centre, Regency Park, SA.
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