Today I'm brewing a strong english ale which is going to sit on scotch-soaked oak after primary fermentation. I based the recipe loosely on this Fullers 1845 clone although I added a tin of Lyles Golden Syrup to boost the gravity and to experiment a bit with it. I figure it's a bit like the English version of belgian candi-syrup. Also I tweeked the hops as I had leftovers of Fuggles and Goldings in the freezer.
This will also be the first run of my new burner. Up to now I've been using the kitchen stove and it's more then a little dangerous lifting 20 litres of boiling wort off the stove. Also it just takes ages to get going. I picked up a 4 ring burner which I realise now is a bit big for my pot and I only ended up turning off the outer ring. Running the 3 rings it took 45 minutes to get to a rolling boil although I lifted up the lid for a peak maybe 5 times.
The final tweak is that after primary fermentation is complete I'm going to leave it to sit on some oak chips that have been soaking in scotch. Haven't decided how long yet although I think this one will benefit from age anyway so I reckon maybe three weeks on the oak and then will give it 6 months in the bottle.
Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 5.954
Total Hops (g): 109.00
Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 6.81 %
Colour (SRM): 15.0 (EBC): 29.5
Bitterness (IBU): 49.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
4.500 kg Maris Otter Malt (75.58%)
0.500 kg Bairds Amber Malt (8.4%)
0.500 kg Bairds Medium Crystal (8.4%)
0.454 kg Lyles Golden Syrup (7.63%)
Hop Bill
----------------
58.0 g Fuggles Pellet (5% Alpha) @ 60 Minutes (Boil) (2.9 g/L)
41.0 g East Kent Golding Pellet (5.9% Alpha) @ 15 Minutes (Boil) (2.1 g/L)
10.0 g Fuggles Pellet (5% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 90 Minutes.
Fermented at 15°C with Wyeast 1968 - London ESB Ale
7/7/2013 Brewday. Pitched yeast cake from my ESB. Was a bit slack with gravity readings as my little jar thing broke and I'm not too keen on just dunking the whole hydrometre in the wort.
This will also be the first run of my new burner. Up to now I've been using the kitchen stove and it's more then a little dangerous lifting 20 litres of boiling wort off the stove. Also it just takes ages to get going. I picked up a 4 ring burner which I realise now is a bit big for my pot and I only ended up turning off the outer ring. Running the 3 rings it took 45 minutes to get to a rolling boil although I lifted up the lid for a peak maybe 5 times.
The final tweak is that after primary fermentation is complete I'm going to leave it to sit on some oak chips that have been soaking in scotch. Haven't decided how long yet although I think this one will benefit from age anyway so I reckon maybe three weeks on the oak and then will give it 6 months in the bottle.
Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 5.954
Total Hops (g): 109.00
Original Gravity (OG): 1.067 (°P): 16.4
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 6.81 %
Colour (SRM): 15.0 (EBC): 29.5
Bitterness (IBU): 49.7 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90
Grain Bill
----------------
4.500 kg Maris Otter Malt (75.58%)
0.500 kg Bairds Amber Malt (8.4%)
0.500 kg Bairds Medium Crystal (8.4%)
0.454 kg Lyles Golden Syrup (7.63%)
Hop Bill
----------------
58.0 g Fuggles Pellet (5% Alpha) @ 60 Minutes (Boil) (2.9 g/L)
41.0 g East Kent Golding Pellet (5.9% Alpha) @ 15 Minutes (Boil) (2.1 g/L)
10.0 g Fuggles Pellet (5% Alpha) @ 15 Minutes (Boil) (0.5 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 90 Minutes.
Fermented at 15°C with Wyeast 1968 - London ESB Ale
7/7/2013 Brewday. Pitched yeast cake from my ESB. Was a bit slack with gravity readings as my little jar thing broke and I'm not too keen on just dunking the whole hydrometre in the wort.
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