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Hogsback T.E.A Brewday 22nd June 2008 3.4Kg Pale Malt AG-2. Following on from the success of my summer "lite" brew I decided to brew Hogsback T.E.A. Not sure where I got this recipe from. Decided to use a different yeast, just because I had it. Windsor is supposed to attenuate less than Nottingham, but unfortunately I made a few errors while reading my Refractometer, so I do not know what attenuation I achieved. |
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Ingredients | |
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This time got the mash temperature correct at 66.1. | |
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Sparging - My brewery is configured so that the tap on the HLT is approx 10cm above the top of the Mash tun. This gives me a problem when sparging. As the volume in the HLT reduces so the speed of the spinning sparge arm decreases, as a result it took over an hour to sparge. | |
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Spent grain need to find someone who has chickens or pigs to recycle the grain! | |
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Boil - I boil with the lid off which causes the garage to fill with steam. Must look for a better solution! | |
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Yeast Starter - I re-hydrate the yeast in 100ml of boiled water that has been cooled to around 20°C. then 15 mins into the boil I take approx 250ml of wort, cool it to 20°C and add it to the re-hydrated yeast. | |
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Yeast Head. As with the first brew the Yeast head is very "dirty". Need to understand why! |
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