The Effin Brewery

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15th March 2008 - Effin Adnams Southwold Ale

Well this beer is the finest quaffing beer in the world bar none, brewed at the Adnams brewery in the quaint Suffolk village of Southwold, it is best enjoyed at one of the 19 Adnams pubs in the village . . . don't bother looking for a pub owned by another brewery in Southwold . . . there isn't one.

10000g Pale Malt
500g Caramalt
250g Light Chocolate Malt
125g Black Malt
125g Roast Barley

900g Cane Sugar - Halfway through the boil

31g Boadicea Hops ( 5.6% aa - 90 Minutes)
35g Fuggle Hops (5.0% aa - 90 Minutes)
35g Golding Hops ( 4.9% aa - 90 Minutes)
40g Challenger Hops ( 7.5% aa - 60 Minutes)
40g Golding Hops ( 4.9% aa - 15 Minutes)
16g Golding Hops ( 4.9% aa - 70C Steep)

This recipe is an amalgamation of one I acquired from Adnams back in the mid 80's, Dave Lines Version from Brewing Beers Like Those You Buy, and Graham Wheelers, Brew Your Own Real Ale At Home and Brew Your Own British Real Ale At Home. Aiming to get 80Litres in the Fermenter at 1.037 (75% efficiency), with 33 Bitterness Units (Using Tinseths Formula), and 27 units of colour (A red beer).

It is a fairly complex hop schedule . . . The normal recipe used Challenger and Fuggle with Golding for aroma . . . and was pretty close . . . I have heard on the grapevine that Adnams have changed to using Boadicea for bittering with goldings for aroma (also confirmed by the recipe in BBBAH). . . So I have modified my recipe to add this in rather than replace, hoping that I should get a blending and averaging of the flavours.

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Well there are few pictures of this brewday, but I have put together this short (24 Minute!!) video of most of the process . . . I really should do something to cover up my ridiculous waffleLaughing
Adnams Southwold Ale Grain Bill The grain bill, 12g of water treatment salts on top . . .8g of calcium sulphate (gypsum) and 4g of calcium chloride. Its required with my water which has a very low calcium level . . . as it turns out I need to add even more to drop the pH to the optimum of 5.3

Wort Just after Pitching

Nearly 60 Litres of wort in the kettle . . . I gave some away to another brewer to ferment with a different yeast . . . I've just pitched 34.5g of Windsor yeast in this which is why the wort looks so cloudy . . . it was incredibly clear going into the FV.

Ferment after 24 hours

After just 24 hours it looks as though the heat of fermentation has already passed, and fermentation is now slowing down.
Ferment after 48 hours At 48 hours after pitching, fermentation is all but over . . . I've been getting a lot of fast ferments rcently with Windsor yeast which I'm putting down to pitching a lot of healthy yeast rehydrated properly.

19th March 2009

Its all clearing quite nicely, the wort has a reading 0f 5.2 brix which equates to a gravity of 1.0105, so I would say the beer has certainly finished fermenting. I'm going to leave it at 20ºC for another coupel of days to allow the yeast to clean up after itself . . . Then I'll add auxillary finings, and start to drop the temperature, down to around 2ºC . . . After another 5 days I'll add isinglass and allow the temperature to rise to ambient . . . . a couple more days and then the beer will be racked int kegs for storage and drinking

20th March 2009

Wort after 96 hours from pitching Here is the wort after 96 hours and seems to be clearing nicely . . . Auxillary finings in tomorrow and then crash cool from the current 17-18º to 2ºC to try and chill proof the beer as much as possible . . . not that it should be drunk cold, but ideally at around 13ºC