Brewed at Marchfest 2024.
Mash temp ~ 70°
Pitched 2 packets of dry yeast.
When picked up fermenter next day, fermentation was already in full swing and fermenter under high pressure.
Reduced pressure to 15psi. Unfortunately it lost all pressure by the time I checked it next day.
26th April – Kegged
Came in much higher than expected on SG – 1.028! Well it certainly had enough chance to ferment – almost 3 weeks, so pretty sure that’s not an issue. Ferment temp and yeast choice must have contributed to lower attenuation. Tasting good though – lovely chocolate notes. Makes for a nice rich tasting beer that’s on the lower alcohol side.
Style Information
Grains & Extracts
Name | Amount | Notes |
---|---|---|
Pale Ale Malt | 5.4 kg | |
Gladfield Medium Crystal | 0.4 kg | |
Gladfield Light Chocolate Malt | 0.3 kg | |
Roasted Wheat | 0.3 kg | |
Chocolate | 0.2 kg |
Hops
Name | Amount | Alpha Acid % | AAU | Time | Notes |
---|---|---|---|---|---|
Southern Cross | 0.01 kg | 14.8% | 0.148 | 60 | |
Fuggles | 0.015 kg | 5.7% | 0.0855 | 15 | |
East Kent Golding | 0.025 kg | 4.7% | 0.1175 | 1 |
Adjuncts
Name | Type | Use | Amount | Time | Notes |
---|---|---|---|---|---|
Calcium Chloride | Water Agent | Mash | 0.004 kg | 0 | |
Gypsum (Calcium Sulfate) | Water Agent | Mash | 0.002 kg | 0 |
Yeasts
Name | Amount | Notes |
---|---|---|
Lallemand London Ale Yeast |
Mash Steps
Name | Step Type | Step Time | Temperature |
---|---|---|---|
Saccharification Rest | Infusion | 45 | 67 C |