Doom Bar 40L Brewing Journal

Started 29th May 2021

Doombar has been one of my favourite beers for some time now but the recipe is a closely gaurded secret, so cloning this beer may be a challenge. The Recipe that I will be using was purchased as an all grain kit from the Malt Miller.

Recipe:

Ingredients:

Recipe	Measure
Brew Length	40L
Crisp Pale Malt	7490g
Crisp Crystal Malt	540g
Crisp Roasted Barley	60g
Nothern Brewer (Start of Boil)	29g
Northhdown (Hop Stand)	171g
Perle (Hop Stand)	171g
Yeast Safale S-04 X 2	S-04
Mash Liquor	25 Litres
Strike Heat	70C
Mash Temperature	64C
Mash Time	1 Hour 30 Minutes
Sparge Temperature	77C
Mash Efficiency (estimated)	75%
Boil Time	80 Minutes
Fermentation Temperature	25C
Expected OG	1040
Actual OG	1044
Expected FG	1010
Actual FG

Water Treatment:

Recipe	Measure
CaCo3 Adjustments
Calcium Carbonate CAC03	165 ppm
Calcium Carbonate Required	30 ppm
Adjustment Necessary	135 ppm
CRS per Litre Required	7 ml
Total CRS to add to Mash (25L)	17.5 ml
Total CRS to add to Sparge water (10+25L)	17.5 + 7 ml
*Chlorine Treatment*
Campden Tablets (half in mash, half in sparge)	1 tablet
Calcium Adjustment (using brupaks calculation)
Calcium in Water	118 ppm
Calcium Required	180 ppm
Adjustment	62 ppm
Gypsum	1 Tsp

Water Schedule:

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

Mash = 25L using 17.5 ml of CRS +1/2 Campden Tab
Top Up = 10L using 7 ml of CRS
Final Batch Sparge = 25L using 17.5 ml of CRS and 1/2 campden tab

Mashing:

15L of water at 77C added to mast tun for the pre-heat.
HLT topped back up and set for 77C
Water treated with 17.5 ml CRS and 1/2 Campden tab.
25L of water added to the mash tun, recirc run until 71C
Doughed in + 1 tsp of gypsum
Temperature dropped to 65C. which is perfect.
mash will now be left alone for 60 Min.
10 minutes left on the clock and mash tun thermometer is showing as 64c
Recirc run for final 10 minutes

Sparging

25L of sparge water was heated to 82C and treated.
Top Up of 10L was added to the Mash tun and stirred in.
Recirc started and run for 10 minutes.
HLT topped back up to 25L mark.
Pumped wort into boiler and stopped once it cleared the bottom of the Mash Tun sight glass (before any trub was evident).
Added 25L of sparge water at 82C to Mash Tun, stirred and recirculated for 15 minutes.
Pumped to boiler and stopped just as the turbid last runnings appeared in the pipe.

Boiling

Northern brewer hops added as soon as boil started.
Last 15 minutes - chiller inserted to sterilise.
last 10 minutes Protofloc added.
At flame out the pump was switched on to recirc for 10 min until temperature around 90c
All hop stand hops added and stirred in.
After 10 min the chiller water was switched on.
When below 30c thh chiller coil was removed and the wort stirrred to whirlpool.
Wort then left to stand for 20 min to settle.
Pumped into fermenter. Last runningd took quite a bit of hop material with it but plenty was left behind.

Fermentation:

Brix reading of final wort was 1044sg. This is slightly over the 1042 OG expected
29/05/21 16:30 - 2 packs of S-04 pitched as 28C by sprinkling on top of wort.
30/05/21 - Krausen formed, Hop material evident on the surface.
31/05/21 - Krausen is now minimal.
01/05/21 - No activity and SG is already 1009

Tasting Notes:

This brew was an excellent beer which although close to Doombar had more flavour and hop presence. The batch was made to 40L from ingrediants designed for a 50L batch so it it not surprising that this beer had more depth of flavour. This is probably one of my favourite brews over the last few years, so I will be doing this one again soon.