From the BrewBlog of TANDEMBRYGGERIET
Printed May 15, 2024
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O.G.: | 1.080 - 1.120 |
F.G.: | 1.018 - 1.030 |
ABV: | 8.0 - 12.0% |
Bitterness: | 35 - 70 IBUs |
Color: | 8 - 22 SRM |
Info: | The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Commercial Examples: Thomas Hardy’s Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom, Fuller’s Golden Pride, AleSmith Old Numbskull, Young’s Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiot. |
Method: | All Grain |
8.75 kilograms | Crisp Finest Maris Otter Ale Malt | 94.6% of grist |
0.25 kilograms | Weyermann CARAMÜNCH Typ III | 2.7% of grist |
0.25 kilograms | Best Special X | 2.7% of grist |
9.25 kilograms | Total Grain Weight | 100% of grist |
7 g | Yeast Nutrient @ 15 minutes |
36.00 grams |
Target 11.4% Pellets @ 60 minutes Type: Bittering Use: Boil |
410.4 AAUs |
14.00 grams |
East Kent Golding 5.7% Pellets @ 15 minutes Type: Flavor Use: Aroma |
79.8 AAUs |
14.00 grams | East Kent Golding 5.7% Pellets @ 0 minutes Type: Aroma Use: Aroma |
79.8 AAUs |
64.00 grams | Total Hop Weight | 570 AAUs |
Total Boil Time: | 90 minutes |
Name: | London Ale |
Manufacturer: | White Labs |
Product ID: | WLP013 |
Type: | Ale |
Flocculation: | Medium |
Attenuation: | 71% |
Temperature Range: | 19–22°C |
Amount: | 3000 ml |
Hefestarter: Maischeschema Brautag 10:00 Schroten und Aufheizen des Blichmann auf 72 °C (6,5 gallons/24,5 l) 11:30 Eingemaischt 11:35 Fertig eingemaischt. T=154 °F -- Zieltemperatur hätte 151 °F sein sollen 11:45 T=151 °F 12:49 Herdplatte auf volle Pulle; Wasser wird aufgekocht, um die Temperatur zu 13:20 Läutern in anderen Blichmann-Pott 13:30 SG 1.076 (korrigiert für Temperatur) 14:25 SG 1.076 14:45 SG 1.048 (Refraktometer) 15:00 Pre-boil: 1.076R, etwas > 7 gal (> 26,5 l) 15:35 Würze kocht 16:35 Bitterhopfen hinzugegeben 17:20 Aromahopfen, Hefenahrung, SuperMoss hinzugegeben 17:35 Aromahopfen rein; Whirlpool 17:40 Beginn Herunterkühlen 18:00 Fertig abgefüllt in Gärfass #3. OG: 1.088 19:30 Alles sauber und weggeräumt Gärung 20.08. 08:30 Sauerstoff hinzugegeben - ca. 1 l/min für 1 min. Gärung hatte wohl 15:30 1 Plopp/Sek. 21.08. 18:00 Thermostat auf 20,5 °C 22.08. 07:40 Thermostat auf 21,0 °C 23.08. 07:30 Thermostat auf 22,0 °C 01.09. 18:00 Heizung ausgeschaltet; Temperatur sinkt auf 18 °C an den 03.09. 14:00 SG: 1.022 |
Date Brewed: | |
Brewer/Assistant: |
Target | Actual | |
Strike Water Amount: | 23.1 | |
Strike Water Temperature: | ||
Mash Temperature: | ||
Mash Time: | ||
Sparge Water Amount: | 26.2 | |
Sparge Water Temperature: | ||
Pre-Boil Gravity: | ||
Pre-Boil Amount: | 29.1 | |
Post-Boil Amount: | 19.9 | |
Boil Time: | 90 | |
Original Gravity: | 1.088 / 21.1° P | |