This is our attempt at creating an English Pale Ale, caramel and toffee'd malt flavours with a clean earthy bitterness.
Malt:
18kg pale
2kg light crystal
1kg dark crystal
0.5kg Flaked Barley
21.5KgHops:
200gm of EKG @ 60mins boiling 4.8%A.A.
50gm of EKG @ 30mins
100gm of Fuggles @ 10mins 4.2% A.A
50gm of Fuggles @ Flameout
400gm
Yeast:
1098 British Ale, Wyeast (4L started 4 days prior)
Schedule:
Start time: 6am Flame on.
100L + 5ml of Phosphoric Acid (85% conc.)
Dough in @ 7.45am
73degC strike temp, target temp 66degC
Mash volume: 75L
Sparge volume: 70L @75degC
Boil volume: 100L @ 9.55am
Immersion chill start @ 11am
Pump out to fermenter @ 12.05 (25degC)
Yeast pitched @ 1pm
Volume 80L
Initial gravity: 1046
Brewery Upgrades:
Below is a few photo's of the new kit installed and rolling for the VF.
A 100L cone bottomed fermenter mounted in an upright Kelvinator freezer. (Thanks to Dotti Campbell for the free - zer)
Hardware: Stainless steel 1.5" skin fitting with 2 piece ball valve.
Hopefully the new setup saves racking time and kegging (and perhaps bottling) take a matter of minutes. Generally larger volumes of beer mature more rapidly than smaller volumes, with luck and skill it will pump out quality booze for years to come.
Time for a bite while the immersion chill takes place, a continental snag with some rocket, lime, pepper and olive oil. Washed down with a White Rabbit Dark ale, a good session beer. No match for VF#25.
Here's the pitch!
Giles
