Empire’s End
Grain bill
| Thomas Fawcett Maris Otter Pale Ale Malt | 6.6 kg | 83.2% |
| Flaked Barley | 0.58 kg | 7.3% |
| Gladfield Roast Barley | 0.35 kg | 4.4% |
| Gladfield Eclipse Wheat | 0.2 kg | 2.5% |
| Gladfield Light Chocolate Malt | 0.2 kg | 2.5% |
Adjuncts
| Baking Soda (NaHCO3) | 2.5 g |
| Whirlfloc | 1 g |
| Yeast Nutrient | 4 g |
Hop schedule
| Hop | 60 min | 30 min | 10 min |
|---|---|---|---|
| Northern Brewer | 80g | · | · |
| Fuggles | · | 20g | · |
| East Kent Goldings | · | · | 15g |
Yeast
| LalBrew Nottingham - English-style ale | 2 packets |
Water additions
| Calcium Chloride (CaCl2) | 3.5 g |
| Epsom salts (MgSO4) | 0.5 g |
| Gypsum (CaSO4) | 0.5 g |
Process parameters
- Mash
- 67 °C / 60 min
- Strike
- 20 L
- Sparge
- 13 L at 75 °C
- Pre-boil
- 29 L
- Boil
- 60 min
- Post-boil
- 21.25 L
Fermentation schedule
| Primary Fermentation | 17.5 °C · 2 days |
| Primary Fermentation | 17.5 °C · 3 days |
| Diacetyl Rest | 22 °C · 7 days |
| Cold Crash | 22 °C · 2 days |
| Cold Crash | 10 °C · 1 day |
| Conditioning | 4 °C · 2 days |
Empire’s End
Brew went well, slightly higher volume in fermenter at 24L, with OG 1.075 so slightly lower than intended.
No issues with fermentation - gravity curve looks good and settled at 1.020, finally dropping to 1.019 about 6 days after primary phase finished.
Temperature raised incrementally in 1.5C amounts to the rest temp of 22C.
Cooled gradually and kegged day 16 (Wed 18). 19L kegged and 2.25 bottle conditioned.
Full mash
Colour coming in
Boil
Fermentation starting
Transfer to keg
Taster - promising
Recipe notes
16D Foreign Extra Stout – part of Valley Brewer BJCP learning / challenge. Original recipe used 60g Target Hops @ 60min, swapped here for 80g Northern Brewer, and 170g Bestmalz Chocolate, swapped here for 200g GF Light Chocolate. Expected vitals: 1.079 – 1.020, 7.75%
Fermentation notes
Primary started at 17.5C for 2days, raised to 19C, then 20.5, then final 22C for rest.