I managed to hit my OG of 1.062 perfectly. I did lose three litres of wort so I have 20 litres fermenting (I hope).
One mistake I made was with my yeast. I forgot to hydrate it and only remembered as I was transferring into the fermenter. I grabbed two cups and poured warm water from the tap in and in went the yeast for about 30 minutes. I did not sanitise. It should be fine though. The wort looks pretty dark so it will be less like Sierra Nevada or Galway hooker and more like The franciscan Well's Purgatory which is pretty dark.
Size: 23.00 L
Calories: 207.9 kcal per 12.0 fl oz
Terminal Gravity: 1.016 (1.010 - 1.015)
Bitterness: 48.6 (30.0 - 45.0)
3000 g Dry Light Extract
500 g Dry Wheat
250 g Maris Otter Pale Ale Malt
500 g Crystal Malt
30 g Fuggle (4.1%) - added during boil, boiled 60 min
20 g First Gold (6.2%) - added during boil, boiled 60 min
15 g Fuggle (4.1%) - added during boil, boiled 30 min
15 g First Gold (6.2%) - added during boil, boiled 30 min
25 g Saaz (2.1%) - added during boil, boiled 15 min
24 g Cascade (Morgans finishing hops) (5.5%) - added during boil, boiled 15 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
25 g East Kent Goldings (4.0%) - added dry to secondary fermenter
1.0 ea Danstar 3767 Nottingham
My drink of choice was this Greene King Strong Suffolk Vintage ale.
This was pretty good, not great but a decent beer. It would not be a patch on the likes of Fullers vintage ale.
sight - Dark ruby, almost black. Large tan head.
smell - fruitcake and some smoke?
taste - Malt, perhaps some oak and a little smoke hiding, Metallic.
sweet - 2/5
bitter - 3/5
Later I tried this Broughtons Old jock ale. As my wife said, it smells and tastes like an old jock. I would not go that far myself but I was not too impressed. It was ok but not my type of beer.
sight - Dark brown/ruby with white head.
smell - Sweet fruit, prunes?
taste - Prune juice, malt, hops, slight roast?
sweet - 2/5
bitter - 3/5


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