Hi Guys,
Thought I would introduce myself and say g’day! I have just put down my first brew in a number of years (five or six) – and the information in this forum has been extremely helpful.
I had completed a number of all-grain brews years ago that were absolutely delicious. However due to a change in circumstance, yada’yada, I have not been able to brew and no longer owned any brewing equipment. So I have started from scratch and will be doing a number of extract brews to get my feet back on the ground and a good stock of beer in the fridge.
For the first one…. I have followed Dr Smurto’s golden ale showing off the Amarillo hops.
Coopers wheat 1.5 kg
Coopers light 1.5 kg
TF Crystal Malt 250 g
22 g Amarillo @ 60
15 g Amarillo @ 15
20 g Amarillo @ 5
One of the reasons I originally went all-grain was to eliminate any kind of “extract kit twang” that I could taste…yes I have come back to extract, but I am presuming that “twang” was more a younger brewer me than the extract….or so I hope, it is the one main objective of this brew to make sure there is no twang.
I will put the method I used below and am open to any critiquing / suggestions of improvement.
Method:
Yeast starter (1 Litre) of 1272 created using 100 g of DME. Left to ferment for three days at 18 degrees (shaken when I remembered, no stir plate yet).
Sanitised the sod out of everything
250 g of crystal malt steeped at 65 degrees for 30 min (using a paint strainer bag from green shed)
Topped up to 10 L, rolling boil and enough LME added to bring the SG up to 1040
Boiling schedule followed, rest of the LME added at 5 min (okay, I found a small black smear on the bottom of my thin bottomed kettle – a 15.1 L kmart stock pot, its not thick – i.e you cannot scour this off, but there is deffo a black burnt stain, tasting the beer from the hydrometer glass there were no burnt flavours…so hopefully okay! Perhaps I need to add the extract more gradually?)
Wort mixed with filtered cold water (3 degrees C) in primary fermenter, left another 2 hours to cool down to 22 degrees (covered and in fridge - should have ice bathed or immersion chilled the wort…) where yeast starter was pitched, OG 1043
Currently in a fermenting fridge at 17 degrees, aiming for a clean crisp ferment.
Going to leave it for 7 days and two full days of no SG movement, then cold crash for two weeks around 5 degrees C (not sure I can get lower than this) before dry hopping with 1 g/l of Amarillo 2 or 3 days prior to bottling.
I will keep you posted.... planning a nice strong stout next, thanks again and hello!
Thought I would introduce myself and say g’day! I have just put down my first brew in a number of years (five or six) – and the information in this forum has been extremely helpful.
I had completed a number of all-grain brews years ago that were absolutely delicious. However due to a change in circumstance, yada’yada, I have not been able to brew and no longer owned any brewing equipment. So I have started from scratch and will be doing a number of extract brews to get my feet back on the ground and a good stock of beer in the fridge.
For the first one…. I have followed Dr Smurto’s golden ale showing off the Amarillo hops.
Coopers wheat 1.5 kg
Coopers light 1.5 kg
TF Crystal Malt 250 g
22 g Amarillo @ 60
15 g Amarillo @ 15
20 g Amarillo @ 5
One of the reasons I originally went all-grain was to eliminate any kind of “extract kit twang” that I could taste…yes I have come back to extract, but I am presuming that “twang” was more a younger brewer me than the extract….or so I hope, it is the one main objective of this brew to make sure there is no twang.
I will put the method I used below and am open to any critiquing / suggestions of improvement.
Method:
Yeast starter (1 Litre) of 1272 created using 100 g of DME. Left to ferment for three days at 18 degrees (shaken when I remembered, no stir plate yet).
Sanitised the sod out of everything
250 g of crystal malt steeped at 65 degrees for 30 min (using a paint strainer bag from green shed)
Topped up to 10 L, rolling boil and enough LME added to bring the SG up to 1040
Boiling schedule followed, rest of the LME added at 5 min (okay, I found a small black smear on the bottom of my thin bottomed kettle – a 15.1 L kmart stock pot, its not thick – i.e you cannot scour this off, but there is deffo a black burnt stain, tasting the beer from the hydrometer glass there were no burnt flavours…so hopefully okay! Perhaps I need to add the extract more gradually?)
Wort mixed with filtered cold water (3 degrees C) in primary fermenter, left another 2 hours to cool down to 22 degrees (covered and in fridge - should have ice bathed or immersion chilled the wort…) where yeast starter was pitched, OG 1043
Currently in a fermenting fridge at 17 degrees, aiming for a clean crisp ferment.
Going to leave it for 7 days and two full days of no SG movement, then cold crash for two weeks around 5 degrees C (not sure I can get lower than this) before dry hopping with 1 g/l of Amarillo 2 or 3 days prior to bottling.
I will keep you posted.... planning a nice strong stout next, thanks again and hello!
