Apr 042010
Yesterday’s brew day went well.  First, I got the new pack of 1099 counted.  It was still lower than it ought to be (67.6 billion viable cells, 98.5% viability), but enough for today’s brew.
Second, the brewing went surprisingly well.  We were pushing the limits of Marks’ equipment – mash tun totally filled, both keggles totally filled (just under 30 gallons total).

Now a note on the recipe.  Since we are trying to taste differences between the yeast, we went with a basic special bitter recipe that wasn’t too heavy on the hops.  We picked a moderate starting gravity as well.  Here’s the info:

British Pale Ale  41.75 lbs
Caramel 120 L    2.17 lbs
Special Roast      1 lb
3.4 oz Target (8.6%) – 60 min
2 oz East Kent Golding (5%, whole leaf) – 30 min
1 oz EKG (4.8%, pellets) – 30 min
0.8 oz EKG (5%, pellets) – 30 min
2.5 oz EKG (4%, plugs) – flameout
2 whirlfloc tablets
Mash Temperature: 152F
Starting Gravity: 1.047
Volume: 27 gallons
Efficiency: 81%
Calculated IBUs: 34
Calculated SRM: 10
Fermentation temp: 68F
Everything went well.  We now have 8 cornie kegs filled with ~3 gallons of identical wort, pitched with 8 different English ale yeast strains.

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