Pandreas
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- 3/5/07
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Hi brewers....
Made my fourth brew today and was hoping for a kick ar$e brew!
You see. my first 3 brews sucked. The first 2 brews I made I used a poor quality yeast so had poor attenuation and a lot of sugars remaining in the beer which made them taste quite poor. FG remained at @1.019.
My third brew was an attempt at a hoegaarden. What a joke, bottled it today and it lacks aroma and flavour. Seriously, you can't smell it or taste it!! No orange flavour or spicy flavours from the coriander, NOTHING! FG was 1.014 down from OG 1.050 which was better than my first 2 brews, due to a better yeast.
Anyway, today I decided to make a Coopers Pale Ale clone using an all extract method and a recipe given to me on this forum.... Once again I think it will be effed because of my methodolgy, Would REALLY appreciate someone telling me where I went wrong.....
Here's what I did.....
RECIPE-
3kg Light DME
100g Crystal Malt
150g Wheat DME
20g POR @60min boil
10g POR @20 min boil
10g POR @10 min boil
METHOD-
Heated 2 litres of water to @70 degrees and steeped grain in a stocking for about 15 minutes. Discarded grain sack. Added the Dried malt extract which didn't dissolve but immediately turned into a massive rock hard lump of malt sugar which slowly, painfully slowly dissolved into th wort with a lot of stirring and with my increasing the heat somewhat. Not happy, is this normal?????
When the malt extract was finally dissolved I brought the wort to the boil.
Added the hops. Bloody pot exploded on me and I lost about a litre of liquid to overflow. (Need a bigger pot and will be more careful with hops next time and add it gradually!).
Anyway, boiled the wort for 1 hour adding hops per schedule. I couldn't smell the wort because of all the wort on the stove pot burning and sticking to the hotplate. Damn near stunk out the house and ruined my sense of smell, but thats another story.... Took me over 2 hours to clean my kitchen, @#*&!
The wort got really DARK in colour..... I didn't have the heat on too high and I kept stirring the pot continuously, but the wort ended up a dark red/brown colour more like an amber ale as opposed to a pale ale. Not happy. OG 1.044.
Cooled the wort as quickly as possible and strained it into my fermenter, diluting to make up 21 litres. Temperature was at 24 degrees so I pitched in my 1.5 litre CPA yeast starter I have been making for the last 3 days. The yeasties were going along quite nicely in the PET bottle, but are yet to show signs of activity in the fermenter after 4 hours, but thats ok, will give it time.
Tasted the wort before pitching the yeast. doesn't taste anything like coopers. doesn't have the bitterness from the hops I desired, doesn't have the colour, tastes like an amber ale......
Can anyone please tell me what I am doing wrong?? If anything.... Where does my methodolgy go wrong?
Thanks guys, appreciate your help. feeling very dejected. Tonight I'm drinking my brews that taste like crap and reckon I've got another crap brew on the way..... Wonder if a decent home brew is a myth...lol
Cheers,
Patrick.
Made my fourth brew today and was hoping for a kick ar$e brew!
You see. my first 3 brews sucked. The first 2 brews I made I used a poor quality yeast so had poor attenuation and a lot of sugars remaining in the beer which made them taste quite poor. FG remained at @1.019.
My third brew was an attempt at a hoegaarden. What a joke, bottled it today and it lacks aroma and flavour. Seriously, you can't smell it or taste it!! No orange flavour or spicy flavours from the coriander, NOTHING! FG was 1.014 down from OG 1.050 which was better than my first 2 brews, due to a better yeast.
Anyway, today I decided to make a Coopers Pale Ale clone using an all extract method and a recipe given to me on this forum.... Once again I think it will be effed because of my methodolgy, Would REALLY appreciate someone telling me where I went wrong.....
Here's what I did.....
RECIPE-
3kg Light DME
100g Crystal Malt
150g Wheat DME
20g POR @60min boil
10g POR @20 min boil
10g POR @10 min boil
METHOD-
Heated 2 litres of water to @70 degrees and steeped grain in a stocking for about 15 minutes. Discarded grain sack. Added the Dried malt extract which didn't dissolve but immediately turned into a massive rock hard lump of malt sugar which slowly, painfully slowly dissolved into th wort with a lot of stirring and with my increasing the heat somewhat. Not happy, is this normal?????
When the malt extract was finally dissolved I brought the wort to the boil.
Added the hops. Bloody pot exploded on me and I lost about a litre of liquid to overflow. (Need a bigger pot and will be more careful with hops next time and add it gradually!).
Anyway, boiled the wort for 1 hour adding hops per schedule. I couldn't smell the wort because of all the wort on the stove pot burning and sticking to the hotplate. Damn near stunk out the house and ruined my sense of smell, but thats another story.... Took me over 2 hours to clean my kitchen, @#*&!
The wort got really DARK in colour..... I didn't have the heat on too high and I kept stirring the pot continuously, but the wort ended up a dark red/brown colour more like an amber ale as opposed to a pale ale. Not happy. OG 1.044.
Cooled the wort as quickly as possible and strained it into my fermenter, diluting to make up 21 litres. Temperature was at 24 degrees so I pitched in my 1.5 litre CPA yeast starter I have been making for the last 3 days. The yeasties were going along quite nicely in the PET bottle, but are yet to show signs of activity in the fermenter after 4 hours, but thats ok, will give it time.
Tasted the wort before pitching the yeast. doesn't taste anything like coopers. doesn't have the bitterness from the hops I desired, doesn't have the colour, tastes like an amber ale......
Can anyone please tell me what I am doing wrong?? If anything.... Where does my methodolgy go wrong?
Thanks guys, appreciate your help. feeling very dejected. Tonight I'm drinking my brews that taste like crap and reckon I've got another crap brew on the way..... Wonder if a decent home brew is a myth...lol
Cheers,
Patrick.