Ag#10 - Yorkshire Trappist Red

[pdtnc]

Yorkshire Trappist Red

Fermentables:
Lager Malt 3300g
Munich Malt 800g
Vienna Malt 800g
Golden Syrup 680g (to be added at least half way through-ish)
Belgian Aromatic Malt 400g
Caramalt 400g
Wheat Malt 300g
German Cara Red 200g
Total 6.2kg Grain

Hops:
Boadicea @ 60 mins - 31g (FWH)
Saaz Whole @ 10 mins - 23g
Hallertauer Hersbrucker @ 10 mins - 23g
Protafloc Tablet Pellet @ 20 mins

Final Volume: 23 Litres
Original Gravity: 1.070
Final Gravity: 1.012
Alcohol Content: 7.7% ABV
Total Liquor: 34.5 Litres
Mash Liquor: 15.5 Litres
Mash Efficiency: 75 %
Bitterness: 26 EBU
Colour: 23 EBC

Whitelabs WLP500 Trappist yeast, 2 Litre starter.
90 Minute Mash @ 66 C (2 Tsp Gysum to grist)

Maybe 3 sparge batches as the Mash tun looks pretty full, but I'll see as I go.
Water from the hot tap treated with Sodium Met, I made sure i treated lots in preparation this time:

The Grain bill, all mixed up, weighed out last night:

Mash on at 66 C for 90 mins:

Mash pH looks spot on, 2 heaped Tsp of Gypsum were added to the grist before mashing, though otherwise no other water treatment:

First Run-off:

FWH Boadicea, and Northdown as I ran out of Boadicea:

Saaz and Hersbrucker, Golden Syrup, Protafloc and Yeast Nutrient:

Lovely fat Northdown hop:

Spent Grains:

Spent Grain Recycling:

Coming to the Boil:
http://farm4.static.flickr.com/3487/401980..._d82f79bac7.jpg
Saaz & Hersbrucker 10 minute hops:
http://farm3.static.flickr.com/2533/401980..._925d56ebdf.jpg
Experiment with 3L and safale s-04 to see what I'm missing using the WLP500, and I saved a bit of my 2.5L starter to culture up a little more Trappist yeast, I let down my wort a little with bottled water:
http://farm4.static.flickr.com/3480/401904..._d77d1b0475.jpg
This was shot with a white light LED torch behind to get some idea of the colour, I was aiming for something red, it looked better in the sunlight near the window:
http://farm3.static.flickr.com/2483/401904..._4b5363abdf.jpg

OG:1066ish, just a few points lower than anticipated, won't be worrying about that

**Update on Yeast Activity** (less than 24 hours later)
Fermenting away with a good yeast head @ 18 Deg C this morning, I admit I was a little scared in leaving the FV on the cold cellar floor and not all tucked up and warm in my brewing cupboard.
I'm going for the "earthy" character of the yeast... we're away for 3 days now so it better be alright!

 

[raven19]

That pic of the first runoff looks loverly!

SWMBO loves the recycling grain piccie!

Well done. :icon_cheers:

 

[Ragmans Coat]

Bribie should be replying soon with a very confused stiffy.

 

[Bribie G]

God look at all those hop cones. :beerbang:
That looks like the beer that Old Peculier only thinks it is

 

[pdtnc]

Just got back from an Australian connected Seaside town

This stuff is still fermenting by the looks of it, I should take a hydro sample and see how its doing.