AG#15 - Ruby ale competition entry
As this is a competition entry for a local CAMRA competition I won't put the specifics of the recipe. The only stipulation is that it needs to be ruby in colour, and approximately 4% ABV. Being CAMRA of course it needs to be suited to being served on cask. The winning entry will be put into production by Tiny Rebel and sold as Gwent CAMRA's 40th anniversary beer.
Recipe: AG#15 GC40 Brewer: Andi Morris Asst Brewer: Style: Special/Best/Premium Bitter TYPE: All Grain
Recipe Specifications -------------------------- Boil Size: 24.76 l Post Boil Volume: 22.71 l Batch Size (fermenter): 19.00 l Bottling Volume: 17.49 l Estimated OG: 1.045 SG Estimated Color: 31.4 EBC Estimated IBU: 41.9 IBUs Brewhouse Efficiency: 67.50 % Est Mash Efficiency: 77.6 % Boil Time: 60 Minutes
Ingredients: ------------ Grist: Maris Otter Carafa Special III Carared Crystal Malt
Hops: Bramling Cross Citra
Mash Schedule: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 3.99 kg ---------------------------- Name Description Step Temperature Step Time Mash In Add 12.27 l of water at 73.5 C 66.7 C 60 min
Sparge: Batch sparge with 2 steps (5.04l, 13.30l) of 75.6 C water
Notes: ------ Tried underletting for the first time - seemed successful Mash in 66C Mash out 65C Trying upping the flow rate on the due to anecdotal evidence on the internet that you can "let it rip" after "vorlauf". 12l collected after first batch sparge 11.5l collected after second batch sparge (lost 1 litre here, need to perhaps up the deadspace by 1 litre) Hit 1.045 OG Collected 18l wort (1 litre short)
Very pleased with the brew day in all. Turned the HLT on at 5:30am and was all pitched and cleaned up by midday, leaving the rest of the bank holiday for me and mine. Sparging that little bit faster didn't seem to affect my efficiency. Again I lost 1 litre after the mash, so I think I'll up my deadspace amount in Beersmith, and this will hopefully bring my brewhouse efficiency up a little, approaching 70%. I'd like this to be higher, but that's something to work on over time. Very happy with hitting the OG dead on, despite losing some volume, and the colour looks great. Fingers crossed for this one :) ------------------------------------------------------------------------------------- The grist:
My first go at underletting. Seemed successful enough:
First runnings, nice colour:
Water treatments ready to go in the boil:
The obligatory hop shot:
Bittering hops in:
15 minute additions:
My first time using WLP yeast:
Chilling, and slowly stirring to keep the wort flowing over the chiller. Plenty of cold break:
Wort looks nice and aerated after dropping from a couple of feet. Pitching yeast straight in:
Hit 1.045 for the OG:
18l collected, 1 litre short: