Brewed: 6th February, 2010
This is another contender for the February BABBs mini-competition. In all I'll have three to choose from; this one, #31 CSA and #29 OPA. The rules of the competition are that you can only enter one beer to count towards scoring, and one additional beer to get feed-back on, so I'll enter the one that fits to style best for scoring, and perhaps the one I want to improve for feedback.
This brew will be cutting it fine for the competition, but it's also a style that is better fresh/young, so that might work out in my favour. I figure I'll have a week for primary, then transfer it to finish off fermenting (maybe three days?), four days cold conditioning and a couple of days to carbonate it. The competition is on February 25th and I transferred to primary on the 9th. Yes, definitely cutting it fine!
Once again, I was shooting for a lower volume with the intention of having just enough to fill one keg. I've only just started adjusting recipe volumes and I now realise that I have made a couple of mistakes over the last couple of batches, thinking I was doing the right thing by scaling the volume along with the grains & hops. Unfortunately, I hadn't taken into account that things like evaporation rate and transfer losses remain fairly constant, and so on both occasions, I have ended up with far less volume in the fermenter than I was expecting. It's a good lesson to learn, and something I'll be practising over the next few brews until I get right.
There were a couple of hiccups on the day. Firstly, during pre-heating the Mash/Lauter tun, I noticed a small leak at the tap, but subsequently forgot to tighten it after emptying. It wasn't until the grain was in and I'd started filling it that I noticed the leak again. Luckily, I was filling the tun from the bottom, which meant most of the grist on top was still quite dry and I was able to remove enough to get in and tighten the tap. I'll have to figure out a way to remind myself in the future.
The second problem came as a result of cleaning up from the last batch, when I mixed up the stainless steel washers from the MLT and Kettle. I had thought they were the same size, but it turns out that the kettle one is slightly bigger and I couldn't get the other one to fit. I only noticed this after the MLT was full so I was unable to retrieve the proper kettle washer, which meant I had to file back the mash tun washer until it fit the kettle. This lead to slight delays after mashing. On the plus side, the two washers really are interchangeable now.
Everything else went to plan, and aside from the lower volume, I'm confident about the result. I recently bought some English Maris Otter malted barley to use in some of my more malt-driven ales instead of the Australian Pale malt. The aroma coming from the mash tun was noticeably nuttier, the sweet wort had a nice grainy taste to it, and there was a slight toffee flavour in the hopped wort. I'm really looking forward to tasting the finished product.
The recipe (based on this one):
[Note that the original recipe calls only for Caramunich II, but as I didn't have enough, I substituted the remaining amount for the lighter Caramunich I]
Maris Otter Pale Malt: 3717g (88%)
Caramunich II: 268g (6.5%)
Wheat Malt: 165g (4%)
Caramunich I: 62g (1.5%)
East Kent Golding pellets (4.8% AA): 54g @ -60mins ~32 IBU
East Kent Golding pellets (4.8% AA): 17g @ -60mins ~5 IBU
East Kent Golding pellets (4.8% AA): 17g added to no-chill cube <1 IBU
Mash time: 60 minutes
Target mash temperature: 67C
Start: 67C End: 65.5C
Runoff: 25L
Pre-boil SG: 1043
Boil time: 60 minutes
Target OG: 1046 Actual: 1048
Post-boil volume (hot): 20.5L
Volume in fermenter: 17.5L
Yeast: WLP005 British Ale harvested from #27 DA
Ferment temp: 19C
Updated 4th March: This beer scored 36/50 in the BABBs February 2010 mini-competition. Results posted here.
Thursday, February 11, 2010
Monday, February 1, 2010
#31 CSA (Coopers Sparkling Ale clone)
Brewed: 31st January, 2010
I decided to brew this batch for a couple of reasons; first, it fits in to one of the styles open for competition at the February BABBs mini-competition, and second, it looks like we're going to a party at the end of February where this style of beer could go down pretty well. The hop signature of this, and many other Australian main-stream beers, is that of the Pride of Ringwood cultivar, and although it's far from my favourite from a flavour perspective, it's pretty distinctive, and in my experience, reasonably easy to replicate from a home brewing perspective.
I was shooting for a lower volume with this brew with the intention of getting enough to fill just one keg (without any left overs for bottling). Unfortunately my calculations were a bit out when it came to my first sparge water and I ended up with a lower first-runnings volume. I made up for it with the second sparge, whilst still being close enough with my pre and post boil gravities.
The yeast for this batch is currently being brought back to life from a couple of Coopers Pale Ales I was enjoying the other night. For those reading who aren't aware, Coopers' beers are bottle conditioned with what is reported to be the same strain of yeast that they use in primary fermentation. What this means from a home brewing perspective is that you can take the "dregs" from a Coopers beer and build it back up to a quantity of yeast suitable for pitching into your own brew, giving you a yeast flavour profile and properties that are similar to Coopers' beers. There's an article and discussion about how to do this on AussieHomeBrewer.com.
The recipe (based on this one):
JW Pale Malt: 4030g
Wheat Malt: 225g
Crystal 125 Malt: 75g
Pride of Ringwood pellets (8.3% AA): 17g @-60 mins ~17 IBU
Pride of Ringwood flowers (9.6% AA): 11g @-60 mins ~12 IBU
Mash time: 60 minutes
Target mash temperature: 63C
Start: 63C End: 61C
Runoff: 24.5L
Pre-boil SG: 1043
Boil time: 60 minutes
Target OG: 1051 Actual: 1048
Post-boil volume: 19.5L
Yeast: Recultured Coopers Ale yeast
Ferment temp: 18C
Target fermenter volume: 20L
Updated 4th March: This beer scored 36/50 in the BABBs February 2010 mini-competition. Results posted here.
I decided to brew this batch for a couple of reasons; first, it fits in to one of the styles open for competition at the February BABBs mini-competition, and second, it looks like we're going to a party at the end of February where this style of beer could go down pretty well. The hop signature of this, and many other Australian main-stream beers, is that of the Pride of Ringwood cultivar, and although it's far from my favourite from a flavour perspective, it's pretty distinctive, and in my experience, reasonably easy to replicate from a home brewing perspective.
I was shooting for a lower volume with this brew with the intention of getting enough to fill just one keg (without any left overs for bottling). Unfortunately my calculations were a bit out when it came to my first sparge water and I ended up with a lower first-runnings volume. I made up for it with the second sparge, whilst still being close enough with my pre and post boil gravities.
The yeast for this batch is currently being brought back to life from a couple of Coopers Pale Ales I was enjoying the other night. For those reading who aren't aware, Coopers' beers are bottle conditioned with what is reported to be the same strain of yeast that they use in primary fermentation. What this means from a home brewing perspective is that you can take the "dregs" from a Coopers beer and build it back up to a quantity of yeast suitable for pitching into your own brew, giving you a yeast flavour profile and properties that are similar to Coopers' beers. There's an article and discussion about how to do this on AussieHomeBrewer.com.
The recipe (based on this one):
JW Pale Malt: 4030g
Wheat Malt: 225g
Crystal 125 Malt: 75g
Pride of Ringwood pellets (8.3% AA): 17g @-60 mins ~17 IBU
Pride of Ringwood flowers (9.6% AA): 11g @-60 mins ~12 IBU
Mash time: 60 minutes
Target mash temperature: 63C
Start: 63C End: 61C
Runoff: 24.5L
Pre-boil SG: 1043
Boil time: 60 minutes
Target OG: 1051 Actual: 1048
Post-boil volume: 19.5L
Yeast: Recultured Coopers Ale yeast
Ferment temp: 18C
Target fermenter volume: 20L
Updated 4th March: This beer scored 36/50 in the BABBs February 2010 mini-competition. Results posted here.
Thursday, January 28, 2010
#30 AmSA (Amarillo Summer Ale)
Brewed: 10th January, 2010
The eight batch of beer in the Summer Ale Series, this time using Amarillo for the hopping component. This was a bit of a last-minute batch to accompany the Oz Pale Ale for our firend's party this Saturday. As I write this, the beer has just finished carbonating and will get a couple of days rest at about 3°C. The hydrometer samples I've tasted so far have been very promising and I look forward to tasting the final product!
In terms of recipe formulation, I used Beer Alchemy to determine how to adjust the hop bittering addition based on the lower Alpha Acid content of the Amarillo hops (as compared to Nelson Sauvin or Galaxy). Based on the advice of another brewer, I left the weights for the flavour and aroma additions the same as the base recipe.
As far as the brew day was concerned, I was pretty close to my target mash temperature, starting fractionally high and ending up only losing less than two degrees over the hour. First runnings were a little low, but I managed to compensate well with the second volume of sparge water added. In a major oversight on my behalf, I didn't record the original gravity anywhere (or I did but forgot to save it), so I'm only going by memory on that one. There also may have been a little bit of precipitated hot-break material that made its way into the fermenter, as my kettle filter came off at some point during draining. Not that I'm worried it will have any impact on flavour, but if it does, I have something that I might be able to trace it back to.
The recipe:
JW Pale Malt: 4500g
Torrified Wheat: 400g
Amarillo pellets (8.6% AA): 20g @ -80 mins ~19 IBU
Amarillo pellets (8.6% AA): 25g @ -20 mins ~ 14 IBU
Amarillo pellets (8.6% AA): 20g @ -5 mins ~ 4 IBU
Amarillo pellets (8.6% AA): 25g in no-chill cube < 1 IBU
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64.3C End: 62.5C
Runoff: 30L
Pre-boil SG: 1039
Boil time: 90 mins
Target OG: 1047 Actual: 1047
Volume in fermenter: 22.5L
Yeast: WLP001 - California Ale (harvested from #26 XMAS)
Ferment temperature: 19C
Actual FG: 1011
ABV: 4.7%
The eight batch of beer in the Summer Ale Series, this time using Amarillo for the hopping component. This was a bit of a last-minute batch to accompany the Oz Pale Ale for our firend's party this Saturday. As I write this, the beer has just finished carbonating and will get a couple of days rest at about 3°C. The hydrometer samples I've tasted so far have been very promising and I look forward to tasting the final product!
In terms of recipe formulation, I used Beer Alchemy to determine how to adjust the hop bittering addition based on the lower Alpha Acid content of the Amarillo hops (as compared to Nelson Sauvin or Galaxy). Based on the advice of another brewer, I left the weights for the flavour and aroma additions the same as the base recipe.
As far as the brew day was concerned, I was pretty close to my target mash temperature, starting fractionally high and ending up only losing less than two degrees over the hour. First runnings were a little low, but I managed to compensate well with the second volume of sparge water added. In a major oversight on my behalf, I didn't record the original gravity anywhere (or I did but forgot to save it), so I'm only going by memory on that one. There also may have been a little bit of precipitated hot-break material that made its way into the fermenter, as my kettle filter came off at some point during draining. Not that I'm worried it will have any impact on flavour, but if it does, I have something that I might be able to trace it back to.
The recipe:
JW Pale Malt: 4500g
Torrified Wheat: 400g
Amarillo pellets (8.6% AA): 20g @ -80 mins ~19 IBU
Amarillo pellets (8.6% AA): 25g @ -20 mins ~ 14 IBU
Amarillo pellets (8.6% AA): 20g @ -5 mins ~ 4 IBU
Amarillo pellets (8.6% AA): 25g in no-chill cube < 1 IBU
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64.3C End: 62.5C
Runoff: 30L
Pre-boil SG: 1039
Boil time: 90 mins
Target OG: 1047 Actual: 1047
Volume in fermenter: 22.5L
Yeast: WLP001 - California Ale (harvested from #26 XMAS)
Ferment temperature: 19C
Actual FG: 1011
ABV: 4.7%
Friday, January 8, 2010
#28 NSSA (Nelson Sauvin Summer Ale)
Brewed: 2nd January, 2010
First brew of the new year! This is for my sister's birthday party in a few weeks time and is the seventh batch in the series of Summer Ales I am brewing. This time, I tried using malted wheat instead of unmalted torrified wheat. If anything, I expect the body of this one to be slightly thinner in comparison to the summer ales I've made with torrified wheat.
The brewday went well with most of my targets within acceptable ranges. I actually had an extra litre of sweet wort from my second sparge runnings, which I intentionally left out of the boil, as I wanted to see what the gravity of the remaining liquid was out of interest. It was a bit of an eye opener to me to see that the gravity was 1019; a lot less than the rest of the wort in the kettle at 1042, so it was probably a good thing that I stopped when I did, because otherwise it would have brought my pre-boil gravity down without significantly contributing to the malt level.
I went with a 60 minute bittering addition again (as opposed to 80 minutes in the original recipe) to play it safe for the party. I still haven't done a blind side-by-side tasting to see if it makes much of a difference, though I've got that planned for the near future and will report back here.
The recipe:
JW Pale Malt: 4500g
Wheat Malt: 400g
Nelson Sauvin pellets (11.5% AA): 15g @ -60 mins
Nelson Sauvin pellets (11.5% AA): 15g @-20 mins
Nelson Sauvin pellets (11.5% AA): 20g @ -5 mins
Nelson Sauvin pellets (11.5% AA): 25g in no-chill cube
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64C End: 62.5C
Runoff: 30L
Pre-boil SG: 1042
Boil time: 90 mins
Target OG: 1052 Actual: 1048
Volume in fermenter: 21.5L
Yeast: WLP001 - California Ale (harvested from #26 XMAS)
Ferment temperature: 19C
First brew of the new year! This is for my sister's birthday party in a few weeks time and is the seventh batch in the series of Summer Ales I am brewing. This time, I tried using malted wheat instead of unmalted torrified wheat. If anything, I expect the body of this one to be slightly thinner in comparison to the summer ales I've made with torrified wheat.
The brewday went well with most of my targets within acceptable ranges. I actually had an extra litre of sweet wort from my second sparge runnings, which I intentionally left out of the boil, as I wanted to see what the gravity of the remaining liquid was out of interest. It was a bit of an eye opener to me to see that the gravity was 1019; a lot less than the rest of the wort in the kettle at 1042, so it was probably a good thing that I stopped when I did, because otherwise it would have brought my pre-boil gravity down without significantly contributing to the malt level.
I went with a 60 minute bittering addition again (as opposed to 80 minutes in the original recipe) to play it safe for the party. I still haven't done a blind side-by-side tasting to see if it makes much of a difference, though I've got that planned for the near future and will report back here.
The recipe:
JW Pale Malt: 4500g
Wheat Malt: 400g
Nelson Sauvin pellets (11.5% AA): 15g @ -60 mins
Nelson Sauvin pellets (11.5% AA): 15g @-20 mins
Nelson Sauvin pellets (11.5% AA): 20g @ -5 mins
Nelson Sauvin pellets (11.5% AA): 25g in no-chill cube
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64C End: 62.5C
Runoff: 30L
Pre-boil SG: 1042
Boil time: 90 mins
Target OG: 1052 Actual: 1048
Volume in fermenter: 21.5L
Yeast: WLP001 - California Ale (harvested from #26 XMAS)
Ferment temperature: 19C
#29 OPA (Oz Pale Ale)
Brewed: 7th January, 2010
Time to catch up on a few recipes!
I brewed this one for a friend's party at the end of the month, and I've still got one more to do for that party so I'll be cutting it fine. On the plus side, if it comes out any good, I'll can take a few samples of it to enter into the first club competition of the year in February where the styles contended are Australian Pale Ale and English Bitters.
I've brewed the recipe a couple of times before. It's a pretty easy drinking pale ale; not over hopped and fairly dry. Think of a slightly lighter Coopers Pale Ale.
The previous times I've made this recipe, I've been a little unhappy with a sulphur taste that was present in the bottles. I think I've since narrowed that down to the old bottle cleaner I was using (sodium metabisulphate), so I'll be interested to see if my current cleaner (iodophor) leaves the beer tasting, well, cleaner. I also noticed when looking at the previous two batches that I made, I added double the amount of hops that was required (copy & paste mistake), so perhaps that had an impact on the undesirable flavour as well. Mind you, it didn't appear to be over-bitter so here's hoping this one comes out bitter enough.
The original recipe calls for 95% Australian ale malt and 5% wheat malt, but because I didn't have enough ale malt, I ended up substituting the missing amount with Australian pils malt. Aside from that lapse in preparation, the brew day went very well with most of the numbers falling well into place.
Actually, just as I write this, I'm thinking that perhaps I should have boiled for longer to account for the pils malt in the bill. I've seen in passing a number of references to doing a 90 minute boil for pils malt, but I'm not sure if that's more for doing lagers, or because of the malt itself. It's something I'll need to look up on for the future.
The recipe (based on this one):
JW Pale Malt: 2700g
Aus Pils Malt: 1100g
Wheat Malt: 200g
Pride of Ringwood flowers (9.6% AA): 10g @ 60 mins
Pride of Ringwood pellets (8.3% AA): 15g @ 45 mins
Mash time: 60 mins
Target mash temperature: 65C
Start: 65C Middle: 63.5C End: 62.5C
Runoff: 26L
Pre-boil SG: 1037
Boil time: 60 minutes
Target OG: 1043
Actual OG: 1042
Time to catch up on a few recipes!
I brewed this one for a friend's party at the end of the month, and I've still got one more to do for that party so I'll be cutting it fine. On the plus side, if it comes out any good, I'll can take a few samples of it to enter into the first club competition of the year in February where the styles contended are Australian Pale Ale and English Bitters.
I've brewed the recipe a couple of times before. It's a pretty easy drinking pale ale; not over hopped and fairly dry. Think of a slightly lighter Coopers Pale Ale.
The previous times I've made this recipe, I've been a little unhappy with a sulphur taste that was present in the bottles. I think I've since narrowed that down to the old bottle cleaner I was using (sodium metabisulphate), so I'll be interested to see if my current cleaner (iodophor) leaves the beer tasting, well, cleaner. I also noticed when looking at the previous two batches that I made, I added double the amount of hops that was required (copy & paste mistake), so perhaps that had an impact on the undesirable flavour as well. Mind you, it didn't appear to be over-bitter so here's hoping this one comes out bitter enough.
The original recipe calls for 95% Australian ale malt and 5% wheat malt, but because I didn't have enough ale malt, I ended up substituting the missing amount with Australian pils malt. Aside from that lapse in preparation, the brew day went very well with most of the numbers falling well into place.
Actually, just as I write this, I'm thinking that perhaps I should have boiled for longer to account for the pils malt in the bill. I've seen in passing a number of references to doing a 90 minute boil for pils malt, but I'm not sure if that's more for doing lagers, or because of the malt itself. It's something I'll need to look up on for the future.
The recipe (based on this one):
JW Pale Malt: 2700g
Aus Pils Malt: 1100g
Wheat Malt: 200g
Pride of Ringwood flowers (9.6% AA): 10g @ 60 mins
Pride of Ringwood pellets (8.3% AA): 15g @ 45 mins
Mash time: 60 mins
Target mash temperature: 65C
Start: 65C Middle: 63.5C End: 62.5C
Runoff: 26L
Pre-boil SG: 1037
Boil time: 60 minutes
Target OG: 1043
Actual OG: 1042
Friday, December 11, 2009
Sierra Nevada Pale Ale tasting
Sierra Nevada Pale Ale was one of the original beers in the American microbrewery revolution of the late 70's. It's one that is often talked about on home brewing forums and beer appreciation sites, and is said to encapsulate the American Pale Ale style.
Despite the warnings about it not traveling well, when I saw it on the beer menu at Brisbane's Era Bistro, I knew I had to give it a go.
The warnings refer to the degradation of the aroma and flavour on the long trip over from California. I've even heard that Australian exports of the beer come via Europe, adding to the length of the journey. Bright hop aromatics fade over time and at increased temperatures, and when you consider that the beer could have been sitting in a container or warehouse for who knows how long on its trip over, the warnings are understandable. But it didn't stop me from ordering one.
It is difficult to evaluate a beer that comes with so many preconceptions. The hop aromatics were still there, although I could easily imagine them being less subdued in the fresh product. I can't remember a lot of the malt characteristics that are said to be present, though I wasn't taking detailed notes at the time (after all, this was a night of a work milestone celebration). I do, however, remember making comparisons in my head to Little Creatures Pale Ale at the time; an American Pale Ale style of beer that is said to be a tribute to SNPA.
Overall, I wasn't disappointed, and am still excited to have had the chance to try it. If anything, it has made me want to go over to the US and find out just how good the beer is fresh, and how good a job Little Creatures have done in paying tribute to the style.
Despite the warnings about it not traveling well, when I saw it on the beer menu at Brisbane's Era Bistro, I knew I had to give it a go.
The warnings refer to the degradation of the aroma and flavour on the long trip over from California. I've even heard that Australian exports of the beer come via Europe, adding to the length of the journey. Bright hop aromatics fade over time and at increased temperatures, and when you consider that the beer could have been sitting in a container or warehouse for who knows how long on its trip over, the warnings are understandable. But it didn't stop me from ordering one.
It is difficult to evaluate a beer that comes with so many preconceptions. The hop aromatics were still there, although I could easily imagine them being less subdued in the fresh product. I can't remember a lot of the malt characteristics that are said to be present, though I wasn't taking detailed notes at the time (after all, this was a night of a work milestone celebration). I do, however, remember making comparisons in my head to Little Creatures Pale Ale at the time; an American Pale Ale style of beer that is said to be a tribute to SNPA.
Overall, I wasn't disappointed, and am still excited to have had the chance to try it. If anything, it has made me want to go over to the US and find out just how good the beer is fresh, and how good a job Little Creatures have done in paying tribute to the style.
Friday, December 4, 2009
#22 GxSA (Galaxy Summer Ale)
Brewed: 12th November, 2009
The fourth batch in the Summer Ale series, this time using Galaxy hops instead of Nelson Sauvin.
I tried a slightly different technique of filling my mash tun this time, called underletting. This involves dumping all of the grain into the mash tun and filling it from the bottom up through the outlet. The aim of this was to see if I could saturate the grain properly and hit my mash temperature without having to stir the mash as much. The result I ended up with though was even more inconsistent temperatures throughout the mash (requiring more stirring!) and still coming in slightly under the mash temperature despite the fact that it was way over temperature before I started mixing in properly! Oh well, something learned for next time.
Part way through my first runnings, I realised that I made the silly mistake of not attaching the tap to the kettle. All of a sudden I was wondering what the dripping noise on the floor was! Luckily I was standing next to the kettle at the time and didn't lose too much sweet wort. The spills didn't end there though, as with a higher than expected post-boil volume, I overflowed the "no-chill" cube after the boil. In the future, I plan to use a brewday checklist and actually tick things off instead of relying on my memory to consult the checklist that's on the fridge in the brewing area.
In terms of numbers, I didn't lose as much temperature over the hour compared to last time (1 degree instead of 2). My first runnings were slightly under, which I made up for my adding an extra litre of water to the second sparge. My pre and post boil gravity readings were also a point lower, but well within my expectations.
The recipe:
JW Pale Malt: 4500g
Torrified Wheat: 400g
Galaxy pellets (13.4% AA): 12g @ -80 mins
Galaxy pellets (13.4% AA): 12g @-20 mins
Galaxy pellets (13.4% AA): 16g @ -5 mins
Galaxy pellets (13.4% AA): 23g in no-chill cube
Mash time: 60 minutes
Target mash temperature: 64C
Start: 63.5C
Middle: 63C
End: 62.5C
Run-off: 30L
Pre-boil SG: 1038
Boil Time: 90 minutes
Volume in fermenter: 21L
Yeast: WLP001 - California Ale (harvested from #20 NSSA)
Ferment temperature: 19C
Target OG: 1052
Actual OG: 1046
Actual FG: 1012
ABV: 4.5%
The fourth batch in the Summer Ale series, this time using Galaxy hops instead of Nelson Sauvin.
I tried a slightly different technique of filling my mash tun this time, called underletting. This involves dumping all of the grain into the mash tun and filling it from the bottom up through the outlet. The aim of this was to see if I could saturate the grain properly and hit my mash temperature without having to stir the mash as much. The result I ended up with though was even more inconsistent temperatures throughout the mash (requiring more stirring!) and still coming in slightly under the mash temperature despite the fact that it was way over temperature before I started mixing in properly! Oh well, something learned for next time.
Part way through my first runnings, I realised that I made the silly mistake of not attaching the tap to the kettle. All of a sudden I was wondering what the dripping noise on the floor was! Luckily I was standing next to the kettle at the time and didn't lose too much sweet wort. The spills didn't end there though, as with a higher than expected post-boil volume, I overflowed the "no-chill" cube after the boil. In the future, I plan to use a brewday checklist and actually tick things off instead of relying on my memory to consult the checklist that's on the fridge in the brewing area.
In terms of numbers, I didn't lose as much temperature over the hour compared to last time (1 degree instead of 2). My first runnings were slightly under, which I made up for my adding an extra litre of water to the second sparge. My pre and post boil gravity readings were also a point lower, but well within my expectations.
The recipe:
JW Pale Malt: 4500g
Torrified Wheat: 400g
Galaxy pellets (13.4% AA): 12g @ -80 mins
Galaxy pellets (13.4% AA): 12g @-20 mins
Galaxy pellets (13.4% AA): 16g @ -5 mins
Galaxy pellets (13.4% AA): 23g in no-chill cube
Mash time: 60 minutes
Target mash temperature: 64C
Start: 63.5C
Middle: 63C
End: 62.5C
Run-off: 30L
Pre-boil SG: 1038
Boil Time: 90 minutes
Volume in fermenter: 21L
Yeast: WLP001 - California Ale (harvested from #20 NSSA)
Ferment temperature: 19C
Target OG: 1052
Actual OG: 1046
Actual FG: 1012
ABV: 4.5%
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