Chiswick Bitter From Big Brew Day

[Pumpy]

Just checking to see if eveyone who went to the Big brewday and mashed the 'Chiswick Bitter' in honour of Michael Jackson the beer critic

(recipe here ) http://www.beertown.org/events/bigbrew/recipes.html

Mine is down to 1.005 and I dry hopped a week in the fermenter

Wow it tastes nice and Bitter hoping to get in a keg for the weekend .

hows yours going ?

Pumpy

 

[Franko]

Great to see that british ale yeast I gave you pumpy has done the job with pride
looking foward to a sampler on sunday

I will have to try to get mine down tommorow

beers
Franko

 

[Stuster]

Pumpy, checked it a week ago and it was down to 1014. Dry hopped it last Wednesday and I'll probably bottle it tomorrow if I get round to it. Amazing that yours got down to 1005 considering we mashed at 69C. What yeast did you use? Glad it tastes good.

 

[Franko]

Pumpy, checked it a week ago and it was down to 1014. Dry hopped it last Wednesday and I'll probably bottle it tomorrow if I get round to it. Amazing that yours got down to 1005 considering we mashed at 69C. What yeast did you use? Glad it tastes good.

Stuster I gave pumpy some Whitelabs WLP 005 British Ale
Attenuation: 67-74%
Flocculation: High
Temperature range: 65-70F(18-21C

 

[oldbugman]

May differ depending on OG.
was 48 before dilution right?

 

[Stuster]

was 48 before dilution right?

That's what I got, 1048.

 

[Pumpy]

Pumpy, checked it a week ago and it was down to 1014. Dry hopped it last Wednesday and I'll probably bottle it tomorrow if I get round to it. Amazing that yours got down to 1005 considering we mashed at 69C. What yeast did you use? Glad it tastes good.

Stu ,

yes it was Franko's 'British ale yeast' he is our yeast factory

cant remember if I added 4 or 5 litres of Water Stu

the yeast is beeen bubbling all the way along nicely even now it is fermenting strong .

Go the Chiswick bitter !!!! :super:

pumpy

 

[oldbugman]

your OG would have been along the lines of 1.038(4 litres) or 1.036(5litres)
so roughly 85% aparent att.. or 70ish real.

 

[crozdog]

haven't done mine yet. Stepping up some TTL yeast (thanks Stu) & some Scottish Ale to do a comparison. i want to reuse the yeast cakes for an Old Ale, bit the scottish is taking a while to fire up (i was 6 months out of date)

 

[lagers44]

I have a question to ask regarding the dilution for this beer , I understand that the OG was 1.048 & with 5L will be 1.036 but what happens to the IBU when diluted ?
Does it remain at 30 or does it drop ? I would have thought it would drop so it wont be the same beer as the recipe.

Confused . :huh:

Lagers

 

[Stuster]

You are right, lagers, it will be lower than that. Since we had to order the hops in advance and guess at the efficiency, we were unlucky that the efficiency came out higher than expected. Or rather, we've ended up with a beer that's balanced more to maltiness than the Chiswick bitter recipe is. I haven't diluted mine at all, but I guess if you diluted it with 5L of water the IBUs would be around 23-24 for that beer. It's certainly a few points low on that side, but the good dose of dry hopping should help to balance things up a bit. Just tested mine and it's finished at 1010 for nearly 80% attenuation. Tastes pretty good to me but we'll see how it comes up once it's carbed and matured.

 

[lagers44]

Thanks Stuster ,

I have a question leading from above. When brewing for cubes how do you calculate what the final IBU will be after dilution ? Beersmith has the dilution tool for gravities but not bitterness.
Just wondering if there's a way or it's hit & miss.

Thanks.

Lagers

 

[mikem108]

No dilution, used s-04, two lots of EKG plugs thrown in, one after a week, and first lot of yeast removal, then onother plug second week, kegged it last saturday and the aroma was great and even tasted good without carbonation, should be ready for a couple pints this weekend. Just missing a bit of the biscuity maltiness that English malt gives. Didn't bother measuring FG , just waited for the bubbling to stop.

 

[Stuster]

When it's diluted, the IBUs should just scale back proportionate to the amount you dilute by I think. The aim with this one was to not need dilution, we just got 88% efficiency when I was counting on more like 75%.

 

[Beejay]

Thanks Stuster ,

I have a question leading from above. When brewing for cubes how do you calculate what the final IBU will be after dilution ? Beersmith has the dilution tool for gravities but not bitterness.
Just wondering if there's a way or it's hit & miss.

Thanks.

Lagers

Hey Lagers,

I work with Beersmith using the settings as shown in the attachment below. If you have the equipment setup like this, and you add the appropriate amount of top up water (shown towards the bottom; Defined as: "The amount of water added to the wort after the boil has completed to bring it up to the target volume. For brewers doing partial batch boils, this can be a large number.") then the boil size is reduced and the IBU's are calculated on the utilisation of hopswhen boiled at a higher gravity being diluted post boil. I have on occassion seen Brad Smith on this forum and maybe he can comment on how the logic works. For me, this setup works fine to create a 17L cube, dulted with 4L when in the fermenter.

Edit: Spelling

View attachment Bersmith_settings_for_1_x_cube_brew.pdf

 

[Beejay]

OK, I haven't heard back from Brad Smith (PM'd him yesterday) however I have had a small amount of time to do some experimetation. Here are the results.

You start with 17L in cube at end of boil (OG approx 1.048)
When you add 4L to dilute (final batch size 21L) Beersmith shows OG drops to to 1.038; 33.2 IBU as per BBD recipe

Turn off Calculate Boil volume automatically in equipment settings (so it doesn't automatically adjust the boil volume when we change the other settings below)
Increase top up water from 4L to 5L
Change final volume to 22L


Results:
OG dropped to 1.036
IBU's dropped by 2.5 IBU to 31.7

I hope that this helps Lagers, it certainly has helped me understand this better. I am still not convinced that the dilution is necessarily proportional but at least you now have a method to aid in working out how dilution may effect your beers.

 

[Guest Lurker]

IBU is a measure of concentration, so you can work out the new value from straight dilution, same as for the gravity.

 

[Pumpy]

Comon you guys HTFU my Chiswick it on tap and its really nice beer ,full marks to Stuster and Crozdog who really masterminded the whole operation

I have had three pints already Friday night and the IBUs are just right .

Used Frankos British ale yeast , I stopped measuring the final gravity at 1.005 and it went for a couple of days after

This is a really nice session bitter ,

I will brew this again


Pumpy

 

[bakkerman]

Just bottled mine, added 2.5 litres of water / starter to the wort to bring it down to 1.042

Fermented with WL0013 London ale down to 1.006.

looking forward to this one!

 

[mikem108]

Yeah its good even undiluted, more of a Special Bitter, will be making this again for sure