Joel Mcleod
Well-Known Member
- Joined
- 13/4/09
- Messages
- 66
- Reaction score
- 10
Wadathnk Summer Ale
Ingredients:
- 500g Ale Malt - Golden Promise (Thomas Fawcett Floor Malted) or similar</SPAN></SPAN>
- 300g Bohemium Pilsner Malt (Weyermann) or similar</SPAN></SPAN>
- 750g light Dried Malt Extract</SPAN></SPAN>
- 1.5kg Light Liquid Malt Extract
- 20g NZ Cascade Hops AA 7.2% 60mins
- 20g NZ Cascade Hops 30mins
- 10g Nz Cascade Hops & 20g USA Amarillo Hops AA 6.8% 0mins
- 25g USA Amarillo Hops Dry Hop in Fermenter
- 11g Nottingham Ale Yeast in 400ml starter of 200g DME & cooled boiled water
Method:
- Placed milled grains in a steeping bag inside 10L cooler drink container. Submerged grain bag in 2.8L of water at 77degrees. Steeped grain & maintained temp at 66 degrees for 45mins.
- While grains are steeping, heat 7.6L of water in your brew pot, also heat 1.4L of water to 77 degrees in a separate pot
- After grains have steeped, lift grain bag into colander placed over brew pot & pour mash run off through steeping bag, then rinse the grains with 1.4L boiling water from separate pot.
- Stir in DME into brew pot & bring to boil
- Boil for 60mins adding hops as indicated
- At end of boil add LME & let sit for 5min before cooling wort
- Cool wort down to 20 degrees & pour into sanitised fermenter.
- Add dry hops to fermenter in tied off sanitised stocking foot or equal thingamigig
- Aerate wort while topping up fermenter to 23L of cold water.
- Add rehydrated Yeast starter to fermenter
I'll let you guys know how it goes. It would be good to hear any ideas on how this recipe/method could be improved, expanded into a partial AG, ect.</SPAN></SPAN>
Ingredients:
- 500g Ale Malt - Golden Promise (Thomas Fawcett Floor Malted) or similar</SPAN></SPAN>
- 300g Bohemium Pilsner Malt (Weyermann) or similar</SPAN></SPAN>
- 750g light Dried Malt Extract</SPAN></SPAN>
- 1.5kg Light Liquid Malt Extract
- 20g NZ Cascade Hops AA 7.2% 60mins
- 20g NZ Cascade Hops 30mins
- 10g Nz Cascade Hops & 20g USA Amarillo Hops AA 6.8% 0mins
- 25g USA Amarillo Hops Dry Hop in Fermenter
- 11g Nottingham Ale Yeast in 400ml starter of 200g DME & cooled boiled water
Method:
- Placed milled grains in a steeping bag inside 10L cooler drink container. Submerged grain bag in 2.8L of water at 77degrees. Steeped grain & maintained temp at 66 degrees for 45mins.
- While grains are steeping, heat 7.6L of water in your brew pot, also heat 1.4L of water to 77 degrees in a separate pot
- After grains have steeped, lift grain bag into colander placed over brew pot & pour mash run off through steeping bag, then rinse the grains with 1.4L boiling water from separate pot.
- Stir in DME into brew pot & bring to boil
- Boil for 60mins adding hops as indicated
- At end of boil add LME & let sit for 5min before cooling wort
- Cool wort down to 20 degrees & pour into sanitised fermenter.
- Add dry hops to fermenter in tied off sanitised stocking foot or equal thingamigig
- Aerate wort while topping up fermenter to 23L of cold water.
- Add rehydrated Yeast starter to fermenter
I'll let you guys know how it goes. It would be good to hear any ideas on how this recipe/method could be improved, expanded into a partial AG, ect.</SPAN></SPAN>
