First Ag

[Ross]

Just tasted a sip after 1 week in the fermenter - WOW!!! - what a difference in flavour against my previous extract/specialty grain version.

I thought the difference would be marginal on a simple recipe, but how wrong can you be...

 

[Doc]

Welcome to the fold and the fuelling of the obsession Ross :lol:
:chug:

Doc

 

[big d]

no turning back now ross.the journey has begun

:beer:
big d

 

[Ross]

Thanks guys....

Looking for recipe inspiration...

Anyone willing to share there favourite english style ale recipe?

 

[Pumpy]

Ross,

I think Ag brewing is very forgiving and you will get some good results early , I am always trying to do a little modification to the brewery or plan my next brew ,I understand what Doc means 'fueling the obsession'.

Someone said I cant remember the exact words but an interesting hobby is a healthy diversion from a stressful or boring job .

Brewing does become rather a passion .

Pumpys English Brown Ale Recipe

4kg Pale malt.
500 grams crystal malt.
100grams chocolate malt
20 grams East Kent Goldings hops at boil. Add when boil rolling)
20 grams East Kent Goldings hops 10 minutes before the end at boil.
tablet Irish Moss Crush and add water ,30 mins before end of the boil.
Whitelabs Essex ale yeast .
250 grams of Unrefined Demerera sugar (from Maritiaus

Pumpy

 

[Jazman]

Well done ross welcome to the dark side

 

[dicko]

Hi Ross,

No turnin' back now mate!!!

If you are looking for english ale recipes, I have found theat a book called
"Beer Captured"
by Tess and Mark Szamatulski
gives a good variety of recipes for that style in all grain and extract formulas.

It lists beers that you have enquired about on other posts and I find it interesting and informative.
I got mine from Goliath brewing in Adelaide from memory, but I cant remember how much it cost. - It didnt break the bank however!!

Cheers and good luck with your brewing

 

[Ross]

Thanks dicko, I'll give it a look

 

[dicko]

Ross,
I should have mentioned that it has many styles from all over the world with 150 recipes in total.
Cheers

 

[johnno]

Hi Ross,
I am also just starting to drink my first AG brew. This was made in early Jan and bottled about 2 weeks ago.
It was just a simple ale with Powells malts. Some ale and crystal grain. Untill I get my setup going properly I can only make up to about 12 litre batches.
Its like you said. WOW!!. The taste is quite different from partial mash, extract brews.
I'm looking forward to making some cool beers. I know this may sound weird but I probably enjoy making them a bit more that drinking them.

cheers
johnno

 

[roach]

I know this may sound weird but I probably enjoy making them a bit more that drinking them.

cheers
johnno

[post="47986"][/post]​

Not weird at all Johnno. I certainly brew much more than I drink and hence have a few more mates over to help drain the AG kegs. But I find more enjoyment from making a something different for almost every brew.

The days of regularly swilling West End draught(yuk!!) or even Coopers Pale are long past. Says drinking a tasty Alt

 

[sintax69]

so ross what was your nice simple recipe/???


sintax

 

[Ross]

Sintax69,

Made this before as an extract - but came out tasting like an Aussie beer - nothing like the K&B Sussex Ale I had hoped for...

Any comments welcomed...

Type: All Grain
Date: 27/02/2005

Batch Size: 25.00 L
Brewer: Ross
Boil Size: 32.36 L
Boil Time: 80 min
Batch sparge - Brewhouse Efficiency: 75.0

Ingredients

Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 85.6 %
0.17 kg Corn, Flaked (1.3 SRM) Grain 4.2 %
0.12 kg Chocolate Malt (450.0 SRM) Grain 2.9 %
0.10 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 2.4 %
18.00 gm Challenger [7.00%] (80 min) Hops 14.5 IBU
30.00 gm Goldings, East Kent [5.00%] (30 min) Hops 11.6 IBU
13.00 gm Fuggles [5.00%] (80 min) Hops 7.5 IBU
26.00 gm Goldings, East Kent [5.00%] (20 min) (Aroma Hop-Steep) Hops -
26.00 gm Goldings, East Kent [5.00%] (Dry Hop 7 days) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Table Salt (Boil 80.0 min) Misc
0.20 kg Invert Sugar (Brown) (20.0 SRM) Sugar 4.9 %
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale



Beer Profile

Est Original Gravity: 1.040 SG
Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 3.8 %
Bitterness: 33.6 IBU
Est Color: 14.2 SRM

 

[Pumpy]

Simple Ross!!!

That looks a bit complicated for me .

Gee its gotta lot a hops in it (well for me anyway) .

Bet it tastes nice though .

Pumpy

 

[Pumpy]

Ross what is 'Aroma hop steep' ????

Pumpy

 

[Ross]

Pumpy,

Aroma steep is when you add the hops after the boil - I add 10 mins after the boil for a period of 20 mins - & yes I love my Goldings hops

 

[SteveSA]

1.00 tsp Table Salt (Boil 80.0 min) Misc

[post="48021"][/post]​

Ross,

Can you explain the reason for salt in the boil? I can't say I've ever heard of this before.

Steve

 

[Ross]

Not really - other than it was a tip from my local hbs owner who has had some success in his own right & who insists it was a tip given to him by one of the great brewers (who's name escapes me)...

So never really questioned it, as always done it - but looking at the water specs on Beersmith - I'm rather puzzled myself now...

Can anyone else explain???

 

[warrenlw63]

This is from Greg Noonan's New Brewing Lager Beer;

I've used a pinch in some darker ales only because I've seen it in various recipes. Can't say if it makes any difference one way or another.

This is from Greg Noonan's New Brewing Lager Beer;

Sodium (Na+, atomic weight 22.291). The sour, salty taste of sodium can accentuate beer's flavour when it is found in reasonable concentrations, but it is harsh and unpleasant in excess. It is poisonous to yeast, and brewers generally avoid water that contains sodium in excess of 50 ppm, especially where softness is a characteristic of beer flavour.
Usually found at levels of 2 to 100 ppm, is is very soluble.


Hope this helps somehow -
Warren -

 

[cubbie]

Salt also increases the boiling point of water, hence you can achieve a more vigorous boil.