BeerSmith™ Recipe Cloud

Notes

What I am trying to do here is start with the traditional Fuller’s London Pride recipe and give it a more lager like, malty flavor by adding Munich malt. I could also try adding Simpson’s Aromatic malt in future batches to achieve the same thing in an alternative way and by sticking with UK ingredients. Unfortunately, the Munich malt I received from CSF is Blue Ox Munich and I am not sure how it will do standing in for a German Munich. It isn’t just color that I wanted, it’s that special malt flavor. Another substitution is Northern Brewer for Northdown hops. 2018-05-27: Brew day starting around 0700. I used the 10G BoilerMaker and that’s a mistake. Should only use it for realy big beers. Thermometer is way out of liquid. New 0.75G addition in personal equipment profiles works great and no additional top-up is needed besides what BeerSmith calls for. Mash stuck when I got well into mash-out (168°F). Added rice hulls mixed and restarted. This happens with the thin grain bed and is another sign that I need to use the 7.5G for all but big beers. 1050: Mash complete and wort in the BK. I collected a little to much via syphon effect - gotta close that darn MT valve when I am done. I am going to do some cleanup and boil after lunch. 1319: Boiling starts. I want to shed nearly 0.4G before I start my timer. I am starting at 7.4G and need 7G to end up where we want. 15 or 20 minutes and I am down to 7.25 or so. Close enough - Ready to go. 1500: In fermenter at ~67°F. Ambient temp in room is set to 68°F but brewday resulted in 70°F temp in here. Oxyginated for 1 min. Exceeded OG by a smidge resulting in 88% brewhouse efficeincy. Happy Brew, Happy Brett. 2018-05-29 1515: It’s warm in here as I brew the Grissett. I gave this carboy a wet t-shirt to cool it back closer to 70°F (from 73°F). 1810: 71°F - the wet t-shirt worked. I imagine it will cool more overnight. 2018-05-30: 1430: Ambient room tempurature has dropped to 68°F during the day and the carboy has matched it. I removed the wet t-shirt. 2018-06-02: Bubbling has subsided but I can still see activity in the wort. 2018-06-03: Reducing room temp from 68°F to 66°F. Carboy at 68°F. 2019-06-14: reading 6.2 Brix/1.025 -> 1.011. Racking to secondary. Going to reuse the yeast cake for my Foreign Export Stout. 2018-06-18: It’s been quiet and no reason not to keg it. I would like to put this on when the next keg kicks. Racking to keg #1. Final temp is 67°F. FG: Refractometer reading: 6.2 Brix/1.024 -> 1.011. 2018-06-25: Tapped today. It’s on tap 1 and in keg 1.