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First AG brew - Burton Bridge Golden Delicious

Post #1 made 12 years ago
by alymere
I've finally got all the equipment I needed to attempt my first biab brew. I've made the bag, built a tripod for my hoist to go on and made an immersion chiller.

I ordered my grain and hops from the Malt Miller in the UK and received first class service. I ordered enough to make 5 batches, saves on the delivery charge.

I'll be using my 70 litre stockpot on a single spiral gas burner.

All of the recipes I'm attempting are from Graham Wheeler's "Brew You Own British Real Ale".
I selected beers I'm familiar with Black Sheep Riggwelter (drank lots of this over the years), Fullers London Pride (enjoyed drinking this on Chiswick High Street), Old Speckled Hen (was drinking this in France this summer in my Dad's local bar), Burton Bridge Golden Delicious and Hop Back Summer Lightning.

To kick off I want to brew the Burton Bridge. I've put the recipe into BIABacus, I think I've entered the recipe correctly although I'm not sure how to input the white sugar EBC. I used the EBC of the pale malt I bought to complete the original recipe. Graham specifies a colour of EBC 6.

I've also used the AA off my hop packets that I bought for the original recipe but then put in Graham's original EBU of 30.

I have a packet of dried S-05 for this brew, Graham specifies a final gravity of 1008. Will this yeast be okay for it?
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Post #2 made 12 years ago
by Mad_Scientist
Alright alymere, glad to see you are good to go. :thumbs:

All looks good over all. I have attached your file with updates regarding the two questions you had, color and how to enter white sugar.

For British ales, there is S-04. What does the recipe say about the mash temperature? To get a dry finish down to a 1.008, is 80% attenuation. I would think :dunno: a mash temperature of 65 C / 149 F might help with the attenuation better.
BIABacus PR1.3 - Burton Bridge Golden Delicious(2).xls
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Last edited by Mad_Scientist on 24 Aug 2013, 07:01, edited 2 times in total.
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Post #3 made 12 years ago
by alymere
Many thanks for sorting out the spreadsheet, I'll start amending the others I have prepared.

In the book he specifies 66 degrees mash temperature, I missed that one, so thanks for spotting it.

I'll have a read on the Fermentis site about the yeasts. I quite fancied using the US-05 with it giving, as they describe a "very clean, crisp palate".

I doubt my first batch will taste like the intended recipe but it seemed a very straightforward recipe to start with, and a style of beer I enjoy.

If I get the opportunity to brew tomorrow I'll try and take a few photos.
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Post #4 made 12 years ago
by alymere
I finally got the beer made on Thursday. I didn't get started until 2pm so I knew I was going to have a late night.
It went pretty well although I did make a one or two mistakes. I should have prepared more the previous evening getting all the ingredients weighed out for instance.
Image


The mash went fine, I just used a single blanket to wrap up the pot. I should have used more insulation as I had to keep applying a bit of heat every 10 minuts or so to maintain the 66 degrees.
Image


I managed a mash out at 76 degrees using the pulley I made, this went well.
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I tested a cooled sample and it read 1.030, I do doubt the accuracy though of this. Cheap hydrometer but it was reasonably accurate when I calibrated it earlier.
I measured the level and I reckoned I was around a litre short, don't know why I did it but I added a litre of boiling water to bring it up to the level I thought it should have been.
This was wrong as I was actually at the correct level before I added the water!

I then started the boil, once a rolling boil was achieved I added the first lot of Challenger hops in the emptied bag. I don't think I had the bag hung correctly though.
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The rest of the boil was pretty uneventful, protofloc tablet added with 15 minutes to go and then the last hop addition with 10 minutes to go.

I then used the immersion chiller, took around 50 minutes to get it to 21 degrees. I then syphoned off the wort into the fermenter sprinkled on the dry yeast as per the packet instructions and into the fridge in the garage.
It's now fermenting away happily at the ambient temperature of 17 degrees.

I'm hoping to get my second brew done on Sunday, a Fuller's London Pride clone.
Last edited by alymere on 31 Aug 2013, 04:15, edited 2 times in total.
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Post #5 made 12 years ago
by BobBrews
alymere,

Nice pictures and nice setup. You did a bang up job of it! Your on a roll now. The beer will be as nice as your pictures so you are going to be a happy man. You will make new friends. They will come out of the woodwork to help you drink it up.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
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