The Pain the Rear.

This godamn brew… I swear to Vishnu this is gonna be the death of me this one…

Was brewed just after I got back from the Magna Festival in Leeds. I’d been so inspired by so many of the beers I tasted there, but Why Kick a Moo Cow by Arbor Ales grabbed me and wouldn’t let go… I tried to put together a beer which would be along the same lines, but it seems the beer gods were against me on this particular one…

This particular brew has been a gigantic pain in the arse ever since, the yeast was pretty much dead I reckon, so I ended up pitching the only packet of yeast I had at the time (MJ20) into the fermenter just to get it going, and started the dry hop when it got down to 1.010 on Saturday. What an absolute pain in the arse… It better taste passable or I’m gonna be kicking myself for being a yeast numpty…

Title: Moo Cow
Author: Chem

Brew Method: BIAB
Style Name: Australian Sparkling Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 14 liters
Boil Gravity: 1.036
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.050
Final Gravity: 1.015
ABV (standard): 4.65%
IBU (tinseth): 28.52
SRM (morey): 10.35

FERMENTABLES:
1.7 kg – United Kingdom – Maris Otter Pale (85%)
0.3 kg – German – CaraMunich II (15%)

HOPS:
10 g – wakatu, Type: Leaf/Whole, AA: 6.7, Use: Boil for 60 min, IBU: 17.58
10 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Boil for 10 min, IBU: 10.94
20 g – Rakau, Type: Leaf/Whole, AA: 11.5, Use: Dry Hop for 5 days
20 g – wakatu, Type: Leaf/Whole, AA: 6.7, Use: Dry Hop for 5 days
20 g – Southern Cross, Type: Leaf/Whole, AA: 12.0, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Sparge, Temp: 66 C, Time: 60 min, Amount: 10 L, Sparge with 6l at 72

YEAST:
Wyeast – West Yorkshire 1469 (MJ20 Pitched after 24 hours with no activity)
Starter: No
Form: Liquid
Attenuation (avg): 69%
Flocculation: High
Optimum Temp: 17.78 – 22.22 C
Fermentation Temp: 20-24 C