The V1 brewery springs back into action with a few new mods being tested for the first time. As per previous post, the new vertical filter gets it's first outing, as does the new Totton GP 20/12 pump. As if that's not enough I've chosen this brew to revert back to fly sparging and I'll be using the sugar point method to target OG.
The recipe is loosely based on Marc Ollossons book, Real Ales for the Home Brewer. I've changed the boil time from 2 hrs to 90 mins, and also the mash temp from 65 deg c to 66 deg c as those are my preferences.
Brew length 60ltr, OG 1.044, FG 1.009, IBU 30, Mash temp 66 deg c, Boil 90 mins.
Recipe based on the usual 75% batch sparge efficiency, though should get nearer 80% with fly sparging.
In the tun
8.85kg Maris Otter
0.954kg Crystal (120l)
In the copper
225g Styrian Golding 3% AA (bittering first wort hopped)
1.403kg Golden Syrup (at 1 hour)
Whirlfloc tablet (at 80 mins)
100g Styrian Golding (aroma, at 80 deg c for 30 mins)
I varied the recipe as I added 300g bittering hops. I don't like small amounts of hops 'knocking about', and as they come in 100g packs, multiples of went in.
The original recipe calls for 30 IBU's of Target hops as the bittering addition. I've brewed the original version many times and it's a really special recipe in my opinion. Using WLP 023 yeast makes it a quite frankly stunning drink.
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