douglas dinner ale
brewed: 20/05/2016
pitched: 19/07/2016
bottled/kegged: 03/08/2016
subsequent batch info: n/a
ingredients:
calcium-55. magnesium-11. sodium-14. sulfate-104. chloride-47. bicarbonate- -104.
3.26kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) 77.2 %
0.41kg Munich, Light (Joe White) (17.7 EBC) 29.6 %
0.33kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) 7.7 %
0.08kg Crystal (Joe White) (141.8 EBC) 1.9 %
0.15kg Corn Sugar (Dextrose) (0.0 EBC) 3.6 % - not part of original recipe. added to increase gravity.
20.00g Goldings, East Kent [6.00 %] - Boil 60.0 min 13.7 IBUs
15.00g Cluster [7.00 %] - Boil 60.0 min 12.0 IBUs
10.00g Goldings, East Kent [6.00 %] - Boil 30.0 min 5.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
Safale American (DCL/Fermentis #US-05) - Yeast
process:
batch size: 23L
steps: 65c for 90s mins, 75c for 10 mins
mash: 90 mins
boil: 60 mins
chill method: no-chill
ferment temp: 17c
d-rest: 20c
chilled: 0.5c
estimated OG: 1.044
actual OG: 1.041 with included dextrose to increase gravity.
estimated FG: 1.008
actual FG: 1.007
estimated %abv: 4.7%
actual %abv: 4.5%
ibu: 30
brewing notes:
21/05/2016 - i am celebrating my 50th brew by brewing a beer named after a very special man in my life, my pop douglas edwards. it is a beer which is similar to the beers that were prevalent in his early years and is based very loosely on the reschs dinner ale. this beer is the first of my new 'now and then' series of beers which are named and created in memory and celebration of mine and jenna's grandparents.
had an efficiency issue with this beer which was surprising as it's my first issue since brewing with the grainfather. i don't know exactly what it might be apart from keeping the grain sitting for 1 week and also the sparge went really quickly as it was a small grain bill. either or, i added some dextrose which actually suited the style (australian sparkling ale) and am looking forward to trying it in the weeks ahead.
19/07/2016 - pitched this beer tonight and changed the bry-97 to trusty old us-05 yeast.
31/07/2016 - had a gravity and taste test today and it's got a sharp but not unpleasant bitterness which i believe is a signature hallmark of the cluster hop. the east kent goldings are there but a lot more subdued. all in all, it reminds me a lot of reschs beers which is exactly what i was after. at this stage it's a light bodied ale that is very much like a lager. love it! should be tops in a few weeks. not too much malt character as yet that was noticeable but am hoping the munich will slowly come through once it's carbonated and pouring and give it a bit of added malt character.
tasting notes:
15/08/2016 - tapped this beer tonight at our new house and damn it's a winner. what a way to celebrate moving! it gives me great pleasure knowing i can re-create a beer similar to what my pop used to drink when he was young. really exciting. i can imagine him sitting back and knocking a few down on his way home from work.
the munich malt has really made itself apparent and it pairs really well with the bitterness of the cluster hops, which by the way, i'm in love with. it's the signature aussie style earthy bitterness that reminds you of typical australian pub beer. love it.
i'll post pics soon. here's to you pop.
brew day / beer pictures:
pitched: 19/07/2016
bottled/kegged: 03/08/2016
subsequent batch info: n/a
ingredients:
calcium-55. magnesium-11. sodium-14. sulfate-104. chloride-47. bicarbonate- -104.
3.26kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) 77.2 %
0.41kg Munich, Light (Joe White) (17.7 EBC) 29.6 %
0.33kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) 7.7 %
0.08kg Crystal (Joe White) (141.8 EBC) 1.9 %
0.15kg Corn Sugar (Dextrose) (0.0 EBC) 3.6 % - not part of original recipe. added to increase gravity.
20.00g Goldings, East Kent [6.00 %] - Boil 60.0 min 13.7 IBUs
15.00g Cluster [7.00 %] - Boil 60.0 min 12.0 IBUs
10.00g Goldings, East Kent [6.00 %] - Boil 30.0 min 5.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining
Safale American (DCL/Fermentis #US-05) - Yeast
process:
batch size: 23L
steps: 65c for 90s mins, 75c for 10 mins
mash: 90 mins
boil: 60 mins
chill method: no-chill
ferment temp: 17c
d-rest: 20c
chilled: 0.5c
estimated OG: 1.044
actual OG: 1.041 with included dextrose to increase gravity.
estimated FG: 1.008
actual FG: 1.007
estimated %abv: 4.7%
actual %abv: 4.5%
ibu: 30
brewing notes:
21/05/2016 - i am celebrating my 50th brew by brewing a beer named after a very special man in my life, my pop douglas edwards. it is a beer which is similar to the beers that were prevalent in his early years and is based very loosely on the reschs dinner ale. this beer is the first of my new 'now and then' series of beers which are named and created in memory and celebration of mine and jenna's grandparents.
had an efficiency issue with this beer which was surprising as it's my first issue since brewing with the grainfather. i don't know exactly what it might be apart from keeping the grain sitting for 1 week and also the sparge went really quickly as it was a small grain bill. either or, i added some dextrose which actually suited the style (australian sparkling ale) and am looking forward to trying it in the weeks ahead.
19/07/2016 - pitched this beer tonight and changed the bry-97 to trusty old us-05 yeast.
31/07/2016 - had a gravity and taste test today and it's got a sharp but not unpleasant bitterness which i believe is a signature hallmark of the cluster hop. the east kent goldings are there but a lot more subdued. all in all, it reminds me a lot of reschs beers which is exactly what i was after. at this stage it's a light bodied ale that is very much like a lager. love it! should be tops in a few weeks. not too much malt character as yet that was noticeable but am hoping the munich will slowly come through once it's carbonated and pouring and give it a bit of added malt character.
tasting notes:
15/08/2016 - tapped this beer tonight at our new house and damn it's a winner. what a way to celebrate moving! it gives me great pleasure knowing i can re-create a beer similar to what my pop used to drink when he was young. really exciting. i can imagine him sitting back and knocking a few down on his way home from work.
the munich malt has really made itself apparent and it pairs really well with the bitterness of the cluster hops, which by the way, i'm in love with. it's the signature aussie style earthy bitterness that reminds you of typical australian pub beer. love it.
i'll post pics soon. here's to you pop.
brew day / beer pictures: