Bridestone Brewery Home Brew Brew Days

	Bridestone Duir Quert Special Bitter OG1048 12/04/2010 5 gallon Batch Brewed on the Iccle Brewery Today I was trying out a new mash Tun, and Igloo 5 Gallon coolbox *The Mash Tun* I made a Mash Strainer out of slotted 15mm Copper Pipe. A very crude strainer made from 15mm copper the sheath of a flexible tap connector an a bulkhead fitting. First Job Put the Strike water on in the Richies Boiler and weigh out the Ingredients, No Need to keep an eye on temps as I am using PT100 Probes and a PID control system with the heater element switched with a solid state relay. The Grain Bill Weighed out 3.25KG of Maris Otter, and 1.4KG of Munich malts, Gypsum is added to the mash to suit the water profile I require for a Bitter *The Mash @ 67 Deg C* Inside the electrics of the PID system *First Running's* The first running's are run off into a jug and poured back carefully on top of the mash, so the grain bed can form a filter allowing the sweet wort to run clear into the boiler. Sparging Note the tin foil laid on top of the mash with holes in, this is to stop the grain bed breaking up when adding liquid on top of it, it also allows for a more even sparge, once a few jugs of sweet wort have been re circulated the wort starts to run clear and can now be allowed to drain off to the bucket. Water at 80 deg C is added on top of the tin foil carefully at as close to the same rate as the run off rate. Then when enough wort is collected and the samples of run off wort are nearing 1020 gravity its time to transfer to the boiler and start the boil. The Hops Weighed Out The First lot of hops are First wort Hops, therefore they are put in the boiler before any runnings are added. Note I am also adding epsom salts, calcium chloride, table salt and gypsum at the same time to get the water profile required. *The Pre Boil* After 20 mins we have a Rolling Boil therefore time to set the alarm for 60 mins, I put the cooling coil and a protofloc tablet in after 40 Minutes of boiling, then I added 40Grams of Styrian goldings into the boil for the last 10 minutes of boiling. Once 60 minutes over I cooled using the immersion chiller to 80 deg, then added the aroma hops, 25 garams of Styrian Goldings *Running off cooled wort to the FV* note the wort is falling some height in order to get some oxygen into the wort, vital for a rapid start to fermentation. Time to get the yeast out, today is a 400G jar of yeast I skimmed from the top of the IPA I brewed on the 5th. Fv is now full I ended up with 22ltrs after the boil, time to check the gravity and see how if we are getting a cold break. *Gravity* A respectable O.G. 1048 *The Cold Break* The protofloc tablet is doing its job well all the proteins are coagulating and dropping out of suspension, Time to put somewhere warm and cozy around 18 deg C, and hope all goes well.
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Bridestone Brewery

Bridestone Duir Quert

Special Bitter OG1048

12/04/2010

5 gallon Batch Brewed on the Iccle Brewery

Today I was trying out a new mash Tun, and Igloo 5 Gallon coolbox

Bards Brewery

The Mash Tun

Igloo Mash tun

I made a Mash Strainer out of slotted 15mm Copper Pipe.

mash false bottom

False bottom mash

A very crude strainer made from 15mm copper the sheath of a flexible tap connector an a bulkhead fitting.

First Job Put the Strike water on in the Richies Boiler and weigh out the Ingredients, No Need to keep an eye on temps as I am using PT100 Probes and a PID control system with the heater element switched with a solid state relay.

The Grain Bill

The Grain Bill

Weighed out 3.25KG of Maris Otter, and 1.4KG of Munich malts, Gypsum is added to the mash to suit the water profile I require for a Bitter

The Mash

The Mash @ 67 Deg C

Mash Temperature

Inside the electrics of the PID system

PID Herms Controller

First Running's

First runnings

The first running's are run off into a jug and poured back carefully on top of the mash, so the grain bed can form a filter allowing the sweet wort to run clear into the boiler.

Sparging

sparging

Note the tin foil laid on top of the mash with holes in, this is to stop the grain bed breaking up when adding liquid on top of it, it also allows for a more even sparge, once a few jugs of sweet wort have been re circulated the wort starts to run clear and can now be allowed to drain off to the bucket.

Water at 80 deg C is added on top of the tin foil carefully at as close to the same rate as the run off rate. Then when enough wort is collected and the samples of run off wort are nearing 1020 gravity its time to transfer to the boiler and start the boil.

The Hops Weighed Out

stryian Golding Hops

The First lot of hops are First wort Hops, therefore they are put in the boiler before any runnings are added.

Note I am also adding epsom salts, calcium chloride, table salt and gypsum at the same time to get the water profile required.

First Wort Hops

The Pre Boil

Pre Boil After 20 mins we have a Rolling Boil therefore time to set the alarm for 60 mins,

Rolling Boil

I put the cooling coil and a protofloc tablet in after 40 Minutes of boiling, then I added 40Grams of Styrian goldings into the boil for the last 10 minutes of boiling.

Once 60 minutes over I cooled using the immersion chiller to 80 deg, then added the aroma hops, 25 garams of Styrian Goldings

Steep Hops

Running off cooled wort to the FV

Wort oxygenation

note the wort is falling some height in order to get some oxygen into the wort, vital for a rapid start to fermentation.

Time to get the yeast out, today is a 400G jar of yeast I skimmed from the top of the IPA I brewed on the 5th.

Yeast

Yeast Pitched

Fv is now full I ended up with 22ltrs after the boil, time to check the gravity and see how if we are getting a cold break.

Gravity

original Gravity

A respectable O.G. 1048

The Cold Break

Cold Break

The protofloc tablet is doing its job well all the proteins are coagulating and dropping out of suspension,

Time to put somewhere warm and cozy around 18 deg C, and hope all goes well.