Neill
Well-Known Member
- Joined
- 3/2/09
- Messages
- 230
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- 4
1.5kg tin of unhopped LME
1.5kg tin of unhopped wheat extract
500g dextrose
200g cracked crystal grain
Hops: 1x 80g packet Cascade
1x 80 packet B-Saaz
Method: bring 5L of water to roughly 70 degrees. Steep your crystal grains in this water for 20 mins, in a muslin sock (or pantyhose). Remove grains and throw away.
Add 500g (1/3 of the tin) of unhopped LME to the water, mix it in and bring to the boil.
Once boiling, add your hops as follows;
10g of each @ 45min
20g of each @ 15min
20g of each @ 10min
20g of each @ 5 min
At flameout, strain it into your fermenter (there is a shedload of hop matter to get out of the mix) and add the rest of the LME and the dextrose. Stir it all in and top up with cold water quickly (or you will get too much bitterness imparted while the mix remains at 90+ degrees).
Once it's at 20 degrees, pitch Nottingham Ale Yeast or US-05 and keep the temps around 18-20 (the notto will work right down to 15 degrees if you ask it to, it's really clean and doesn't scrub as much hop flavour as the US-05 IMHO)
Ferment and enjoy!
This is a tweaked version of a LCBA clone that i've been perfecting. Personally I love the body that the wheat extract gives it, but if you want it cleaner you can just use two tins of straight LME.
Cheers!
1.5kg tin of unhopped wheat extract
500g dextrose
200g cracked crystal grain
Hops: 1x 80g packet Cascade
1x 80 packet B-Saaz
Method: bring 5L of water to roughly 70 degrees. Steep your crystal grains in this water for 20 mins, in a muslin sock (or pantyhose). Remove grains and throw away.
Add 500g (1/3 of the tin) of unhopped LME to the water, mix it in and bring to the boil.
Once boiling, add your hops as follows;
10g of each @ 45min
20g of each @ 15min
20g of each @ 10min
20g of each @ 5 min
At flameout, strain it into your fermenter (there is a shedload of hop matter to get out of the mix) and add the rest of the LME and the dextrose. Stir it all in and top up with cold water quickly (or you will get too much bitterness imparted while the mix remains at 90+ degrees).
Once it's at 20 degrees, pitch Nottingham Ale Yeast or US-05 and keep the temps around 18-20 (the notto will work right down to 15 degrees if you ask it to, it's really clean and doesn't scrub as much hop flavour as the US-05 IMHO)
Ferment and enjoy!
This is a tweaked version of a LCBA clone that i've been perfecting. Personally I love the body that the wheat extract gives it, but if you want it cleaner you can just use two tins of straight LME.
Cheers!