Kidd XXX
| Batch size | 6 gallons |
| Boil size | 7.5 gallons |
| Boil time | 90 minutes |
| Grain weight | 12.37 pounds |
| Efficiency | 70% |
| Original gravity | 1.060 |
| Final gravity | ???? |
| Alcohol (by volume) | ~6% |
| Bitterness (IBU) | 42 |
| Color (SRM) | 8.5°L |
| Yeast | |
| 1200 mL Starter - Intermittent Shaking | |
| Wyeast 1028 | London Ale |
| Grains/Extracts/Sugars | |
| 12.37 pounds | |
| Maris Otter 38ppg, 4°L | 8 pounds 64.7% |
| 6 Row Base 35ppg, 1.5°L | 2 pounds 16.2% |
| No. 2 Brewer's Invert 32ppg, 25°L | 1.62 pounds 13.1% |
| Corn (Flaked) 39ppg, 0.5°L | 0.75 pounds 6.1% |
| Mash | |
| 100 minutes, 9.8 gallons | |
| Strike Target 152°F | 3.4 gallons 164°F 100 minutes (+0) |
| Sparge Target 170°F | 6.4 gallons 177°F |
| Boil | |
| 90 minutes, 7.5 gallons | |
| Brambling Cross hops 6.3%, Pellet | 1.2 ounces 85 minutes (+5) |
| Goldings (Kent) hops 5.8%, Pellet | 1 ounce 30 minutes (+60) |
| Brambling Cross hops 6.3%, Pellet | 0.25 ounces 15 minutes (+75) |
| Ferment | |
| Pitched at 64F. Free rise to 68F for 4 days. Free rise to 72+ for 3-4 days. |
Notes
4 grams gypsum and CaCl
A couple weeks ago I brewed a recipe from Ron Pattinson's Shut Up About Barclay Perkins. It is a strong mild or old burton type ale. Kristen England's tasting notes were so convincing I had to brew this up. You can read their post here.
The ingredients for this recipe were pretty easy to come by, except for the brewer's invert no. 2. I had to make that myself. Turned out to be more like a no. 1.5. Oh well.
I adjusted the recipe a bit so I wouldn't have to use partial pounds of grains that I ordered from Northern Brewer. Other than that, its pretty true to the original. I ended up getting a little bit more efficiency than expected. This could be do to using Candi Sugar in place of the no. 2 invert in my brewing software. I'm kind of happy for it to be a little bit stronger. It'll be perfect for thanksgiving and Christmas.
Another slight change is the color. The original recipe called for some caramel colorant to adjust the SRM to about 39. I don't care about the color and the caramel shouldn't have added too much flavor. I should still get the dark fruit flavors from the invert and the color will be pretty pale. I've never had a beer like that. Sweeeeet.
Brew day went really smooth. The only slight problem was loosing heat in the mash tun too fast. After 20 mins the outer edge of the mash was down to 144 or so. I think next time I will either put the mash tun in a sleeping bag or make a Charlie Papazian style insulated box. My $250 stainless steel pot isn't cutting it, damn. The wort running into the kettle was nice and clear. Maybe it was the 90 minute boil or the 20 min post chilling rest. These will definitely become the standard for me.
I decanted a pint (that tasted great, I like the esters from 1028) and pitched my starter of Wyeast 1028 at about 64 F. After a day or so the top half of the fermenter was active and fermenting. But the second half was much darker and had no yeast in suspension. I was afraid the invert had dropped out of suspension and settled on the bottom of my carboy. Even shaking the thing up wouldn't combine the two distinct layers. I could even see the flocculating yeast on the bottom of the top layer. I've never had this happen before. I think I may have let my yeast starter get too warm before pitching it into such a cold wort. I'll try to keep an eye on that next time better.
After another day or so and letting the ferment climb up to 68, the whole fermenter was going strong and there was no more stratification. There was a decent amount of blowoff. After 10 days or so I added a half pack of Knox gelatin in about a cup of water and chilled down to 32. I haven't read much about specific methods of fining with gelatin. I need to do some more research, because now it seems like I'm just totally guessing at amounts. This yeast is definitely a stubborn flocculator. It took a good while for it to drop out.
I'm going to bottle this up over the weekend. I can't wait to see how it is tasting. Yes, I still bottle. I just haven't had the time or space to get another fridge to hold corny kegs. But I have to do this soon, because I hate dealing with bottles.
Sorry for the scattered brain post. I'll post some tasting notes at bottling and through this beer's short life..
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