Mash Paddle Results 2004

[pint of lager]

Mash Paddle Recipe

Grain Bill
4kg Galaxy Pale ale malt
180 gms crystal
300gms wheat malt

Hops
Aimed for 23 IBU
50 gms EK goldings pellets bittering 60 minutes boil
8gms EK goldings pellets added 10 minutes before flame out for flavour
8gms EK goldings pellets added at flame out

Extras
1/8 teaspoon sodium metabisulphate added to mash to ward off HSA
1 packet Black Rock ale yeast and half a zinc multivitamin tablet boiled in 500ml water and added to fermenter for nutrient.
0.6 gm Whirlfloc added 30 minutes from flame out

Mash Schedule
90 minutes infusion mash at 68 deg C
No Protien rest or mash out
ratio of 2.5:1 water to grain used

Total boil time 90 minutes

Yeast
WY 1275 Thames Valley ale 3 litre starter, chilled to drop yeast, slurry added to fermenter
Airated 4 times in the first 5 hours with fish pump and airstone

Original Gravity 1.038
Final Gravity 1.006

Volume into fermenter 22 litres

Time in Primary Fermentation 14 days, temperature 15-18 degrees
No secondary fermentation

Bottled using dextrose as priming sugar, bulk primed with 180 gms

Sanitation
All brew gear post boil washed in sodium percarbonate, rinsed then an iodine 25ppm solution used.
Bottling, washed with neopink, rinsed then treated with a silver ion and hydrogen peroxide rinse.

Weather on Brew Day

Full overcast, wind NNW at 20km/hour, barometer 1014 steady, max air temp 13 deg C rainfall 1mm. Unpleasant cold and windy with just enough mizzle to be irritating, a good day to be beside the woodfired boiler.

Brewer's notes

Wonderful hop and malt aroma with yeast notes during bottling.
This brew was still a little cloudy when bottled, this should clear up by the time the beer is poured for judging.

Thank you to the judges and organisers.

 

[Batz]

Here it is , sorry for the delay
Cheers Batz


Mash Paddle Entry Batz



Grain Bill:
IMC Pale Malt 3.5 Kg
Light Crystal 0.5 Kg
JW Wheat 0.5 Kg

Grains crushed by Valley Mill run through twice

Mash in 15 Lt of water @75.0c
Hold Mash 60 Min @ 66.0c

Batch sparge x 2
1st 10.0 Lt @ 76.0c Stirred and allowed to sit 10 Min
2nd 10.0 Lt @ 76.0c Stirred and allowed to sit 10 Min

Total volume to boil 29.0 Lt

Boil time 90 Min.

30 Min. into boil 15 gm Hallertauer (8.5%)
60 Min. into boil 15 gm Goldings , East Kent (5.0%)
75 Min. into boil 25 gm Goldings , East Kent (5.0%)

75 Min into boil Wilfloc tab.

Cooled by immersion chiller

Original Gravity 1.041 adjusted by adding cooled boiled
water to achieve Original Gravity of 1.038
Wyeast British 1098 2 Lt starter

Brewed in temperature controlled @ 18c

Brewed on 29/03/2004 primary fermentation 8 Days
Racked to Cold Conditioning / CC for 5 Weeks

Final Gravity 1.012

Bottled 6 bottles primed in the bottle
Rest was kegged

Weather report:
Warm 36c
Southeastly blowing @ 8 Knots

 

[Kai]

To be fair to Ken, it is considered good practice to include some reference your methodology in any experiment. Like an article in a scientific journal, for example. I'm not saying you executed this poorly, however.
Chiller, I think you've done an absolutely fantastic job with his competition and don't doubt the integrity of the results for a second, and I am sure Ken feels the same. I thought his points were valid ones for a person concerned how other people might view this judging competition, rather than criticism borne of spite or distrust.