Recent content by Rattlehead989

Hey guys, just having my first glass of my latest pale ale and I'm totally impressed with how superb it tastes so I thought I'd share my recipe. 23L b 72% Effeciency Maris Otter 3.8kg 82.4% Munich malt 350g 7.6% Biscuit malt 230g 5% Flaked Wheat 230g 5% Northern Brewer 14g @ 60 min Motueka...

Use liquid yeast and make a massive starter, make sure you boil for 90 mins

I like SO4 @ 18C

Looks good, I like 5% flaked wheat in my english pales.

Hey guys just after some feedback on this hop schedule Ive come up with. Really love the Cascade and Centennial hop combo in a APA I just brewed and was thinking that this and abit extra would make a great IPA. Thoughts? Rattlehead.

Id drop the crystal and use munich and adjust the base malt accordingly. Might want to try some sugar aswell to get the FG lower.

OG: 1.051 FG: 1.013 13 SRM Maris otter 4.42kg Special roast 340g Victory 227g Crystal 40L 227g Pale Choc 113g Bitter to 25IBUs Use Danstar Nottingham if you use dry yeast.

Sierra Nevada Pale Ale, easy to brew and bloody delicious.

Mash @ 63, use some sugar and use plenty of good healthy yeast + o2

Hey guys just an update, the beer turned out great! Going to make some small changes to the recipe it's abit dark and maybe a touch sweet. I'll also ferment a touch cooler (s-04 seems to throw off a tonne of esters at 19c) 75% Efficiency 4kg Maris Otter 88.6% 140g Crystal 145EBC 3.1% 100g...

Thanks a bunch for the advice guys, I'll let you know how it goes :-)

I was trying to go easy on the crystal and pale choc because I was afraid it might end up more like a brown but this is what Shaun told me he uses so I'm going to go with it, maybe just adjust the quantities a little.

I'm trying to clone Foghorn Brewhouse's Roaring Forties Best Bitter (the old version as he changed the hops and it's a touch bitter for my liking atm) I'm using the mobile version of beersmith atm and OG is coming in at 1.048, 29.9 IBUs and an SRM of 12.7. I chose magnum because it seemed...

Hey guys, I'm looking to clone a best bitter from my local brewpub and the brewer gave me a list of the grains but wouldn't elaborate on possible quantities for a small batch. So here's what I've come up with based on my limited recipe development experience. Any feedback would be greatly...

Hey guys, long time lurker first time poster, I'm thinking I may have an infection. Spent 2 and a half weeks in the fermenter. FG is about 1.012 hasnt changed since I tested it about a week and half ago. Hyrdo sample tastes and smells alright. What do you guys think? *Edit- added photo