Trying the new 45 litre stock pot and Arborfab basket for the first time. This brew length is to make up the volume in the 19 litre keg which came up short on Gyle 266.
TARGET PACKAGED VOLUME: 11 litres
PACKAGED VOLUME:
MASH:
Strike Volume – 20 litres Ashbeck Water
Gypsum – None
Epsom Salt – None
Calcium Chloride – None
Crisp Chevalier Heritage Malt (EBC 7) – 8500g
Simpsons Premium English Caramalt (EBC 60) – 260g
Dough in @ 67°C
Mash @ 63°C for 90 minutes, wrapped up.
SPARGE:
8 litres RO water at 78°C
BOIL:
Time – 6 hours @ power level 10
14.25 litres RO water
Galaxy (14.2 AA / Pellet) – 38g / 10 minutes
FERMENTING:
Yeast – 5x Lallemand Nottingham
Temp – 18°C
DRY HOPPING:
None
MASH EFFICIENCY: (72%) 66%
OG: 1.120
FG: 1.028
ATTENUATION: 75%
ABV: 13.6%
BREWING NOTES: Great mash thickness. Strike temp really needs to be around 6°C above mash temp at these volumes. Mash temp held well when covered up. Grain absorption calc was spot on. Great brew day. Lots of on-the-fly calculations to correct the calculator with the new boil off ratio but ended up with the exact right volume into the fermenter. Airlock activity just hours after pitching. Really strong fermentation 24 hours in. Airlock still active 7 days later. Attenuation slightly down on the last batch – maybe it does need 6 packets of yeast?
Final ABV for this batch is 14.1% with a final gravity of 1.026.