Aussie Claret
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- 24/9/05
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Well we just completed my 2nd AG recipe.
After the first cowboy job, I decided to splash out and invest in the real deal and was lucky enough to pick up Brizzie brews equipment.
brewing assistants and many thanks go to:-
Ross Kenrick (Master brewer extrodinaire, sp)
Pistol Patch (Chief drinker and washer upper)
Old Dog (BBQ tong master and chief skimmer)
The recipe was based on an American Brown from how to brew (Palmer), but was told that it might be more of an amber beer, either way I'm sure it will be good.
This is the first recipe done with the equipment so a bit of guess work occurred with the mash and sparge volumes, and I was perhaps a little optimistic setting the recipe up to 75% efficiency, I was supposed to have 23litre at the end and ended up with 19.5 litres but hey you live and learn.
The recipe consisted of 5kgs Marris otter Ale
500g of crystal (exact colour is a bit of speculation)
100g choc malt
100 g wheat.
Bittered to 33IBU with Amerillo pellets and Willamette plugs for flavour aroma.
US56 Ale yeast
Irish moss added for 10 minute boil.
A few pics below.
We had a bit of a mishap, when filtering a previous partial , Opps no one was watching and errrm we had a bit of a leak.
Cheers
AC
After the first cowboy job, I decided to splash out and invest in the real deal and was lucky enough to pick up Brizzie brews equipment.
brewing assistants and many thanks go to:-
Ross Kenrick (Master brewer extrodinaire, sp)
Pistol Patch (Chief drinker and washer upper)
Old Dog (BBQ tong master and chief skimmer)
The recipe was based on an American Brown from how to brew (Palmer), but was told that it might be more of an amber beer, either way I'm sure it will be good.
This is the first recipe done with the equipment so a bit of guess work occurred with the mash and sparge volumes, and I was perhaps a little optimistic setting the recipe up to 75% efficiency, I was supposed to have 23litre at the end and ended up with 19.5 litres but hey you live and learn.
The recipe consisted of 5kgs Marris otter Ale
500g of crystal (exact colour is a bit of speculation)
100g choc malt
100 g wheat.
Bittered to 33IBU with Amerillo pellets and Willamette plugs for flavour aroma.
US56 Ale yeast
Irish moss added for 10 minute boil.
A few pics below.
We had a bit of a mishap, when filtering a previous partial , Opps no one was watching and errrm we had a bit of a leak.
Cheers
AC