A request for Vic.
- Length: 25 litres
- OG 1046
- FG 1015
- ABV 4.1%
Recipe:
| Fermentable | Colour | lb: oz | Grams | Ratio |
|---|---|---|---|---|
| Dried Malt Extract Pale | 10 EBC | 7 lbs. 1.2 oz | 3210 grams | 100% |
| Hop Variety | Type | Alpha | Time | lb: oz | grams | Ratio |
|---|---|---|---|---|---|---|
| Challenger | Whole | 7.6 % | 90 mins | 0 lbs. 1.8 oz | 51 grams | 61.4% |
| Golding | Whole | 5.7 % | 10 mins | 0 lbs. 0.6 oz | 17 grams | 20.5% |
| Irish Moss | Whole | 0 % | 10 mins | 0 lbs. 0.2 oz | 5 grams | 6% |
| Styrian Goldings | Whole | 4.5 % | 0 mins | 0 lbs. 0.4 oz | 10 grams | 12% |
| Final Volume: | 25 | Litres |
| Original Gravity: | 1.045 | |
| Final Gravity: | 1.010 | |
| Alcohol Content: | 4.5% | ABV |
| Total Liquor: | 30.5 | Litres |
| Mash Liquor: | 0 | Litres |
| Mash Efficiency: | 75 | % |
| Bitterness: | 43.5323706165273 | EBU |
| Colour: | 13 | EBC |
Comments:
Brewed Saturday 04 September 2010. Pouring from the kettle into the FV it went ridiculously frothy; so much so I had to keep stopping pouring so I could try and fold all the foam back into the FV. Looks nice, and tastes good (for this stage in the process). Not sure how “gold” it is, maybe, as I’ve read, a limitation of boiling DME is that you end up with something a little less yellow and a bit more orange… Still, have high hopes for this one!
Took a long time from rehydrating the yeast to pitching it, but that was because I had to cook dinner in the middle of the process (maybe shouldn’t have started at 1530 in the afternoon!). With the cooking and then the waiting for the foam to subside, it was a few hours between the end of the boil and pitching the yeast. Don’t think there’s any more risk of infection, though.
Following my last post about beer software, click here for a Beer Engine “.berf” file for this recipe.
Update 2010-09-10: The .berf file wouldn’t work; my apologies. I hadn’t set a MIME type for .berf files, but it’s now set as “application/octet-stream” so it should download ok. If not, please let me know…
Update: 2010-09-11: SG 1018, so it needs a few more days fermenting. Check tomorrow and see if it’s dropped any further – may consider a gentle stir to rouse the yeast. It’s very clear and tasting rather good already.
Update: 2010-09-13: SG 1015, so we’re almost there.
Update: 2010-09-14: SG 1015 still, so moved into barrel. Will bottle 10 or so in the next few days (depends when I have time).
Update 2010-09-26: Bottled 1o. Since it’s been in the barrel for the last 12 days, it was a bit lively while being bottled, so the bottles have ended up being a little under filled. It’s completely bright, and tasting good – no off tastes in this one!
