If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Method.
1. heat 3 litres water to 75c and add grains and gypsum. mash for 1 hour, maintaining temp of 65c
2. strain out grains, pouring water into 2nd pot.
3.Heat 2 litres water to 75c and use to rinse grains.
4. add all the extract (liquid and dry) and the Hallertau hops. Boil for 30 mins.
5. add willamette hops during last 2 mins of boil
6. put 8 litres of water into fermenter and add ho wort. top up so that total volume is 23 litres. pitch the yeast when wort temp is 25-27c, cover and attach airlock.
7 ferment for 10days, rack and ferment for another 4 gays
8. bulk prime with 140g of cane sugar before bottling.
Untried recipie as I don't brew beer..... yet!
Last edited by Abervin; 08-11-2013, 10:26 AM.
Reason: method added.
was drunk at grapefest, others may attest to its quality
Oh yes (and before anyone asks, nice from sober). Very scrummy indeed. In fact I have been meaning to press you for the recipe.
Simon "I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret." - Basil Fawlty
Comment