Brewing the second half of a 19 litre batch that will go into a BadMo ex-bourbon barrel.
MALT:
Crisp Best Pale Ale Malt (EBC 5.5) – 4750g
Crisp Light Munich Malt (EBC 25) – 1400g
Crisp Roasted Barley (EBC 1100-1300) – 285g
Crisp Chocolate Malt (EBC 820-1000) – 285g
Crisp Light Crystal (EBC 145-165) – 285g
Crisp Black Malt (EBC 1100-1300) – 190g
Dried Malt Extract (Light) – 115g @ 15 minutes
MINERALS:
Gypsum – None
Epsom Salt – None
HOPS:
Columbus (15.8 AA / Leaf) – 10g / 60 minutes
Columbus (15.8 AA / Leaf) – 15g / 45 minutes
IBU: (64.71) 68.03
SRM: 50
TARGET KETTLE VOLUME: 11.8 litres
TARGET PACKAGED VOLUME: 9 litres
STRIKE VOLUME: 23.8 litres / 245mm @ 71°C
SPARGE VOLUME: 3 litres taken from the strike water
CHILLING VOLUME: 4 litres @ 5°C
MASH: 65°C / 90 minutes, power level 2, large hob, lid on, stirring every 30 minutes.
BOIL: 180 minutes @ power level 9
FININGS: 1/2 Protafloc tablet
CHILLED: Yes
FERMENTER TRANSFER: Full
YEAST: 2x Safale US-05
FERMENTER TEMP: Ambient 17°C, heat mat to 19°C
SPUNDING PRESSURE: None
EFFICIENCY: (68%) 65%
OG: (1.135) 1.136
FG: (1.037) 1.052
ATTENUATION: (59%)
ABV: 13.2% (alternate formula)
PRIMING SUGAR:
PACKAGED VOLUME: litres
INGREDIENT COST: £
COST PER PINT: p
BREWING NOTES: Perfect brew day. Wouldn’t change a thing. This second batch didn’t ferment all the way down though and I’m not quite sure why. Final ABV for the full batch is around 13.4%. Would have liked to fill the barrel a bit more. Next time brew a 10-11 litre bach, ferment for 2 weeks then transfer to the 12 litre keg for 2 weeks for a cleaner beer – maybe more bitterness? Whole batch transferred to barrel on 23/02/25.
TASTING NOTES: