BIAB ESB

[Eoin]

I water tested today and KH is very low at 80mg, so I'm not going to acidulate for an ESB cos it's about right. Last two brews the water has been very soft here.
Only water treatment is campden as my calcium test is past working correctly and needs to be replaced. I'll horse some gypsum into the boil.
Recipe added.
TT

[irish_goat]

What's your hardness at today?

Oh er! 

[Eoin]

GH is 120mg.

I take KH as interchangeable with total alkalinity, so at 80,I'm happy I'm in the ballpark.

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[Eoin]

Mashed in at 68c.

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[Eoin]

54l @ 1.051 mash temp was very high though, ended up at 71c, due to bad mixing, gonna go grab some tate and lyles golden syrup to make up some more fermentables. I've topped up by 5l preboil to account for losses.

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[Eoin]

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[Eoin]

I strongly recommend skimming the hot break if you BIAB and care about clarity. With the 2*3kw elements I use. It also helps to stop boil overs although I also have to use an office fan to that end also.
Chiller is running on 55l of 1.055 wort. I tend to brew higher gravity and dilute pre and post boil to make up for losses. This is also cutting too far into water rationing time, but it's still running.....


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[Eoin]

And she's off. I possibly underpitched with the slurry of a one gallon starter, Mr malty said I needed to step it once again to 1.5gallons, I had no time so I pitched what I had. It should turn out fine anyway.

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[Eoin]

Healthy looking fridge
:-)



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[Eoin]

My small satellite brew is at 1.018 this morning. Because of the high mash temps it probably won't drop much more. I'll take a reading again tomorrow. Taste is good, seems I am within style. Alcohol content at this point is 4.9%. The satellite brew is on a different yeast, and it looks like the main brew might still be going.

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[Eoin]

I checked the brew and it's stalled at 1.024, so I pitched more yeast, different variety, but also a British ale yeast. Underpitching wasn't a good idea, I hope it takes off again, far too sweet at that rate. The small brew in the 2l bottle with sufficient yeast got down to 1.018, so I drained that and pitched and added another vial. Fingers crossed.

[DEMPSEY]

Why did you mash at 68c.

[Eoin]

Why did you mash at 68c.

I was looking for body, unfortunately I didn't mix properly and I was above that. The attenuated sample tastes really good....

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[Eoin]

I think I need to rouse it.

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[DEMPSEY]

Seems to me you might have more dextrins than you wanted