Home > Brewing > Brews #44 and #45: Bog Standard and Bramling Cross Single Hop

Brews #44 and #45: Bog Standard and Bramling Cross Single Hop

May 22, 2013

Two bitters brewed almost back-to-back, same grist bill and yeast, only the hops differed. I don’t think I’ve ever had a beer with Bramling X in it so looking forward to the alleged Ribena flavour (although after having weighted the hops the fingers smelled of lemon).

Target OG was 1045…before the rinsing both were at 1030 and after, just before the boil started, at 1036. So rinsing contributed six further points (mash in with 26L, rinse with 6L). Bog gained four points during the boil as did Bram and both ended at 1040. In both cases 22L went into the fermentor and further 1.5L into the freezer as a speise to carbonate the beer on bottling day. To me this demonstrates how consistent Speidel Braumeister is, although why the gravity was only 1030 after the mash escapes me.

name Bog Standard
“style” Bitter
brewlength 24 litres
IBU 40
EBC 18
OG 1040
brewing date 21-May-13
yeast Nottingham
fermentables grain kg %
grain 1 Pale Ale 3.40 73.8%
grain 2 Munich 0.39 8.5%
grain 3 Vienna 0.39 8.5%
grain 4 Wheat 0.23 5.0%
grain 5 Crystal 0.20 4.3%
total 4.61 100%
hops gram minutes ibu
Fuggles 5% 20 FWH 10
EKG 4.5% 15 FWH 7
Fuggles 5% 20 25 7
EKG 4.5% 15 25 5
Fuggles 5% 20 15 5
EKG 4.5% 12 15 3
Fuggles 5% 23 5 2
EKG 4.5% 7 5 1
total 132 40
mash schedule minutes degrees c
step 1 mash in 45
step 2 15 45
step 3 10 52
step 4 40 62
step 5 20 72

When the Bramling X FWH hit the wort, the aroma was pure lemon. No black currant as of yet.

name Bramling X Single Hop
“style” Bitter
brewlength 24 litres
IBU 40
EBC 18
OG 1040
brewing date 22-May-13
yeast Nottingham
fermentables grain kg %
grain 1 Pale Ale 3.40 73.8%
grain 2 Munich 0.39 8.5%
grain 3 Vienna 0.39 8.5%
grain 4 Wheat 0.23 5.0%
grain 5 Crystal 0.20 4.3%
total 4.61 100%
hops gram minutes ibu
Bramling Cross 6.75% 25 FWH 17
Bramling Cross 6.75% 25 25 12
Bramling Cross 6.75% 25 15 8
Bramling Cross 6.75% 25 5 3
total 100 40
mash schedule minutes degrees c
step 1 mash in 45
step 2 15 45
step 3 10 52
step 4 40 62
step 5 20 72

 

Edit: Seems like the mash efficiency was around 66 per cent.  What I think the problem is I have been using up 40kg of ready-crushed pale ale malt which I have been storing up in a large container. The container is getting empty and now has a larger proportion of husks than kernels. This would explain some really good mash efficiencies in the past as the kernels were used up in the earlier brews…back to crushing myself me thinks.

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Categories: Brewing