Well, it’s been a while since my last post and a bit longer still since my last brew day – almost 3 months actually. Sometimes life just has a habit of getting in the way I suppose.
Anyway, in 4 1/2 weeks I get married. Which means that in 4 weeks family and friends will start showing up for the event – and this was the main drive behind the latest brew.
On top of this, my best man was my housemate at university – the period in my life when I first took up home brewing.
Back then it was a case of trying to create something as strong as possible, without too much care for the outcome of the flavour – so it will be good to let him try my more, more mature efforts.
What Is It?
My previous home brew attempts this year have been recipes taken from David Line’s Brewing Beers Like Those You Buy.
This time I decided to follow the basic premise of my first batch – a recipe for Fuller’s E.S.B – but tweak it slightly, using a light malt extract instead of a medium and adding in a variation on the hops.
This was mainly based on the hops I had left over in the freezer. Hence the batch’s name – ‘Leftovers’… clever, right? No, I didn’t think so either.
Muton’s light malt extract – 1.8kg
Crushed Crystal Malt – 150 grams
Golding Hops – 22 grams
Fuggle Hops – 55 grams
Columbus Hops – 10 grams
Gypsum – 5 grams
Irish Moss – 5 grams
Brown sugar – 900 grams
Brewing sugar – 100 grams
Safale US-05 Yeast
Added the malt extract, crushed crystal malt, Fuggle Hops, Golding Hops, gypsum and Irish Moss to 15 litres of warm water. Mixed thoroughly and then cranked the kettle up into a rolling boil. After 40 minutes I switched it off and added the Columbus hops.
I let the wort sit for 5 minutes before transferring to the fermenting bin, topping up the wort to 20 litres (plus adding in the sugar), cooling it down to 22C and then adding the yeast.
The O.G. before adding the yeast was 1.052, which was roughly what I should have expected if I had remembered to expect a reading – the previous attempt which this is based on had a reading of 1.043.
Fermentation Is Taking Place
Presently it is now sitting in the cupboard under the stairs/fermentation chamber.
Given that I live in Scotland, I am baffled that there is currently a battle taking place between myself and the environment to keep the beer cool, thanks to the recent heatwave. It’s unheard of!
Anyway, I plan to give the Leftovers about 7-10 days and then I will bottle.
That’s all for now.