Beer making members

[Jeff D]

Paul,

The recipe is from Papazians book, The Complete Joy of Homebrewing. I will look it up when I get home. Do you have some way to mash and sparge for all grain.

Jeff

[Reaper]

Think i have that book somewhere ill have a look and let you know

regards Paul

[Reaper]

Hi jeff

yep i was right i have the book, i was going to try the Goat Scrotum Ale it look easy enough. Page 200 in the compleat joy of home brewing 3rd edition.

regards Paul

[Jeff D]

Beer

Paul,

Thats the one, there are some good recipes in there that don't take all day.

Jeff

[RAMROD]

I have a milk stout going right now. Just hope it is as good as the one I tryed at the last club meeting.

[Daft as a Brush]

Here is a simple extract recipe.
2kg light malt extract
200g crushed crystal malt
1kg of dark brown sugar add towards the end
4 sacharine tabs
1tsp of irish moss
75g of Goldings at beginning of boil 10g at end of boil and 5g to dry hop

If you don't have a boiler with hop strainer you can contain the hops and grain in hop bags.

When cooled to 30 deg c or lower pitch your yeast.
When sg reaches 1010 transfer, draw off a pint or so of cool beer into a small pan, sprinkle on a packet of gelatine granuels mix in then bring to the boil briefly. Allow it to cool and add it to a secondary fermentor, then syphon the rest of the beer into the secondary. This can be kegged or bottled after 1 week but 3 would be better.

[Daft as a Brush]

A simple all grain recipe
4Kg of pale malt
100g of Goldings hops (at start of boil)
1 tsp of irish moss

mash at 65 deg c for 90 mins

when sg is stable for 24hrs keg or bottle, keep in warm for 2 days, then in cool place for 3 weeks.

[Reaper]

Hi
thanks for that might try one next, ive just got an IPA on at the mo. I take it they are 5 gallon (UK) brews.

regards Paul

PS is the Gelatine for the finnings

[Daft as a Brush]

Yes, I use the ones from the supermarket they have served me well, I don't think i'd bother if I were going to bottle. I need to do an experiment with and without sometime.

[stevec]

To give that recipe an even deeper maltiness, consider baking half of the pale malt at 400F for 30-50 mins. Yummy!

Steve

[P cuthbert]

To give that recipe an even deeper maltiness, consider baking half of the pale malt at 400F for 30-50 mins. Yummy!

Steve

Or use a dark crystal instead. Saves the time in the oven.

Pat

[stevec]

Pat,

It's very different, actually. The "cooking" doesn't change the color of the grain much at all, but rather gives it a "freshly malted" flavor. In fact, the grain should not go past a light tan.

Steve

[Reaper]

Daft as a brush

what dose the Irish moss do in the brew.

paul

[P cuthbert]

It picks up the sludge that floats to the top during the boil.

Pat

[Daft as a Brush]

It coagulates the proteins in the wort, allowing them to precipitate out of suspension. It is used during the last 5 mins of the boil. It isn't critical but it is cheap, easy to use and keeps for a long time so worth trying.