Courage Directors

Started 18/10/25

Courage Directors clone based on the Graham Wheeler recipe

Recipe	Measure
Brew Length	40L
Pale Malt	8000g
Crystal Malt	680g
Black Malt	40g
Table Sugar	710g
Target Hops (Start of boil)	50g
Styrian Goldings (Start of boil)	27g
Styrian Goldings (Last 15 Min)	21g
Styrian Goldings (At 75c)	22g
Yeast	WLP013
Mash Liquor	24 Litres
Strike Heat	72C
Mash Temperature	66C
Mash Time	1 Hour 30 Min
Sparge Temperature	77C
Mash Efficiency (estimated)	75%
Boil Time	1 Hour 30 Minutes
Fermentation Temperature	19C
IBU	36
Expected OG	1055
Actual OG	1055
Expected FG
Actual FG	1011

Recipe	Measure
CaCo3 Adjustments
Calcium Carbonate (CAC03) Anglian	108 ppm
Calcium Carbonate Required	50 ppm
Adjustment Necessary	58 ppm
CRS per Litre Required	0.3 ml/L
*Chlorine Treatment*
Campden Tablets (half in mash, half in sparge)	1 tablet

This brew will be batch sparged, so the water will be scheduled as follows:

Mashing

15l of water used to warm mash tun
24L of water ,half a crushed campden tablet and 7.7 ml CRS added to mash tun.
HLT to heat Mash water (liquor) to 78C..
Transferred water into the Mash Tun and closed lid for 5 minutes for temperature to stabalise.
After 10 minutes the temperature was 72C. Doughed in and added 1tsp gypsum.
Temperature settled at 66C.
Refilled the HLT with 32L sparge water and switched on to ensure sparge water was ready. Temperature was set to 80C, which allows for some cooling.
Sparge water was also treated with half a campden tablet and 10 ml of CRS.
The Sparge water was up to temperature with about 10 minutes to spare before the end of the mash.
Final Mash Temperature was exactly 65.9C so OK.

Timer set for 90 Minutes
Bittereing Hops added
Nearing the last 15 minutes, so I have put the Wort chiller into the boiling wort. This ensures that it is fully sterlilised.
The second batch of hops was added for last 15 minutes together with the protofloc tablet.
Flame out recirculation to sterilise pump and hoses.
Added more hops when 75C
25C after about 45 min
Whirlpooled and left to stand for 20 min before pumping to Fermenter.
OG is 1055.

18/10/24 - 16:00 - Yeast pitched
19/10/24 - AM Thick Krausen has formed temperature is 19c, raised to 20c.
19/10/24 - Thick Krausen temperature stable
20/10/24 - Evening - Krausen has dropped into wort. Brix reading is 7 which equates to 1.012, so it is nearly finished already.
21/10/24 - PM - Brix reading is 6.5, around 1.010, so this should be he final gravity. The temperature will now be raised to 21.5c for a diacetyl rest.

TBC