Currently:
17 litres Munich Dunkel about 12 days fermented. I’ve raised the temperature to 18° (from 12°) over the last 4 days. It’s still blowing bubbles but they’ve slowed down.
It’s my first shot at brewing a lager in a keg. There’ve been a couple of glitches but I think it’s gonna work out ok.
82% Gladfield Munich
13% Weyermann Munich II
2.5% Carafa special II
2.5% Melanoidin
Step Mash 10min@58°, 40 min @63°, 30 min @ 70°, 15 min @ 76°
Tettnang 21IBU @ 60min
Ca 80, Cl 75, So4 110
Mash pH 5.3
Yeast: Bluestone Pilsner
Primary fermentation at 12°
On the bench, a Northern Brown Ale about 5 days away from bottling. Might have overdone the bitterness a touch. I like the malt though.
73.5% Marris Otter
18% Gladfield’s Biscuit
5% Gladfield’s medium crystal
2% Gladfield’s Aurora
1.5% Carafa special II
Mashed at 67°, 60 min
Fuggles: 20 IBU @ 60 min, 6 IBU @ 15 min
Water: Ca 60, Mg 11, Na 18, Cl 80, So4 105
Mash pH 5.35
Yeast WLP002 at 18°
Also on the bench an Aussie Sparkling I put together yesterday
87% Joe White Traditional Ale
6.5 Gladfield’s Wheat malt
4.5% white sugar
2% Caramalt
Mashed at 63° for 30 minutes, 70° for 30 minutes
Water Ca50, Cl 50, sulphate 110
Mash pH 5.33
Pride of Ringwood: 20 IBU @ 60 min, 8.5 IBU @ 10 min
Yeast: 1.5 litres starter cultured from 2 bottles Coopers Pale, fermenting at 17°
That’s it for now. I’ve run out of temperature control.
Once I bottle that Northern Brown I’ll probably get cracking on a batch of Porter
