Brewer's Notes
This isn’t your typical Partial.... Sounds complicated but it's not. It's a slow lazy process which requires little more thought or effort compared to any other brew. You do need to have a good water filter though.
Mash#1
2kg Roasted Barley
700g Chocolate
500g Heritage Crystal (listed as "JWM Dark Crystal")
BIAB
Mash overnight in the fridge -8L (2 level tsp Calcium Carbonate added to water)
Sparge with 5L @ 40C
Passed wort cold thru 2x muslin bags.
Mash#2
1.5kg Aromatic malt (listed as "Hoepfner Melanoidin")
500g Ale
200g Heritage Crystal (listed as "Hoepfner Caramel Malt Dark")
200g Carapils
BIAB
Mash @ 68C for 1hour- 6L (1/8 teaspoon Calcium Chloride added to water)
Batch sparge with 3L @ 72C (1/8 teaspoon citric acid added to water)
Add 2tsp Yeast Nutrient (not DAP) mixed with 1L cold water
Boiled for 30mins uncovered
Start preheating Mash #1
Add 30g Syrian Goldings -50 mins
Add Mash #1 - 20 mins
Add 1x Whirlfloc Tablet in 500mL Hot water - 10 mins
Add 30g Syrian Goldings - 5 mins
Add 1.5kg Morgan’s Caramalt LME - 5 min (listed as "Generic LME - Dark")
Add 1.5kg Coopers LLME - 5 min
Flame out-Covered for 5 mins then Add 1.7kg Morgan’s AU Draught (listed as "Muntons LME - Light" & "POR @ 60mins")
Covered & Chilled in cold Bain Marie
Tipped into a 60L fermenter with 36L of COLD water- made it up to 56.5L total
Dry pitched with 11.5g Safale S04 & 10g Mauri 514 @ 22C
Fermented at 21-22C for 2 weeks
Kegged. Aged for 2 months, drunk in 10 days or was that drunk for 10 days…
I cant remember
Forget the IBU's on this. There is plenty of bitterness from the dark grains.
Also I'm sure the OG & FG was a lot higher (OG:1060 - FG:1023)
Mash#1
2kg Roasted Barley
700g Chocolate
500g Heritage Crystal (listed as "JWM Dark Crystal")
BIAB
Mash overnight in the fridge -8L (2 level tsp Calcium Carbonate added to water)
Sparge with 5L @ 40C
Passed wort cold thru 2x muslin bags.
Mash#2
1.5kg Aromatic malt (listed as "Hoepfner Melanoidin")
500g Ale
200g Heritage Crystal (listed as "Hoepfner Caramel Malt Dark")
200g Carapils
BIAB
Mash @ 68C for 1hour- 6L (1/8 teaspoon Calcium Chloride added to water)
Batch sparge with 3L @ 72C (1/8 teaspoon citric acid added to water)
Add 2tsp Yeast Nutrient (not DAP) mixed with 1L cold water
Boiled for 30mins uncovered
Start preheating Mash #1
Add 30g Syrian Goldings -50 mins
Add Mash #1 - 20 mins
Add 1x Whirlfloc Tablet in 500mL Hot water - 10 mins
Add 30g Syrian Goldings - 5 mins
Add 1.5kg Morgan’s Caramalt LME - 5 min (listed as "Generic LME - Dark")
Add 1.5kg Coopers LLME - 5 min
Flame out-Covered for 5 mins then Add 1.7kg Morgan’s AU Draught (listed as "Muntons LME - Light" & "POR @ 60mins")
Covered & Chilled in cold Bain Marie
Tipped into a 60L fermenter with 36L of COLD water- made it up to 56.5L total
Dry pitched with 11.5g Safale S04 & 10g Mauri 514 @ 22C
Fermented at 21-22C for 2 weeks
Kegged. Aged for 2 months, drunk in 10 days or was that drunk for 10 days…
I cant remember
Forget the IBU's on this. There is plenty of bitterness from the dark grains.
Also I'm sure the OG & FG was a lot higher (OG:1060 - FG:1023)
Malt & Fermentables
% | KG | Fermentable |
---|---|---|
2 kg | JWM Roast Barley | |
1.5 kg | Hoepfner Melanoidin | |
0.7 kg | JWM Chocolate Malt | |
0.5 kg | JWM Dark Crystal | |
0.5 kg | BB Ale Malt | |
0.2 kg | Hoepfner Caramel Malt Dark | |
0.2 kg | Weyermann Carapils(Carafoam) | |
1.7 kg | Muntons LME - Light | |
1.5 kg | Generic LME - Dark | |
1.5 kg | Coopers LME - Light |
Hops
Time | Grams | Variety | Form | AA |
---|---|---|---|---|
30 g | Styrian Goldings (Pellet, 5.4AA%, 50mins) | |||
30 g | Styrian Goldings (Pellet, 5.4AA%, 5mins) | |||
20 g | Pride of Ringwood (Pellet, 9.0AA%, 60mins) |
Misc
2 tsp | Yeast Nutrient | |
1 tablet | Whirfloc |
55L Batch Size
Brew Details
- Original Gravity 1.051 (calc)
- Final Gravity 1.016 (calc)
- Bitterness 16.9 IBU
- Efficiency 80%
- Alcohol 4.53%
- Colour 140 EBC
- Batch Size 55L
Fermentation
- Primary 14 days
- Conditioning 12 days