Blighty
New Member
Hey guys, another one of those "help" threads from me I guess, though I am less lost this time around.
So, I was getting the ingredients for an Old Speckled Hen Extract recipe and took for granted that the signage on the HBS's hop baskets were correct. I did a dumb and forgot to read the packet. Long story short, I came home with a 100g packet of Dr Rudi rather than East Kent Goldings...
Now, I am too lazy to hop back into my car and get EKG's and considering I was going to experiment with a wildly off-style yeast (Lallemand Voss rather than an English Ale style) I figured I would work with what I have.
So I am thinking I will do the following:
I do have a packet of Cascade and Centennial in the freezer too, but I don't want to go any harder on the Citrus.
Thoughts?
So, I was getting the ingredients for an Old Speckled Hen Extract recipe and took for granted that the signage on the HBS's hop baskets were correct. I did a dumb and forgot to read the packet. Long story short, I came home with a 100g packet of Dr Rudi rather than East Kent Goldings...
Now, I am too lazy to hop back into my car and get EKG's and considering I was going to experiment with a wildly off-style yeast (Lallemand Voss rather than an English Ale style) I figured I would work with what I have.
So I am thinking I will do the following:
- Boil 1kg Light Dry Malt Extract alongside 250g Dextrose in about 4L of water.
- Add around 6g of Dr Rudi for 10m (original recipe was 10g EKG @10).
- Chuck into fermenter and then drop in the 1.7kg Coopers English Bitter and stir.
- Top up to 22-23L.
- Pitch 11g Voss Kviek @ 36-40*C or thereabouts.
- Ferment @ 36*C.
- Dry hop 10g Dr Rudi after Krausen drops (being Kviek, I expect that will happen in a day) - Dry hop will be about 2-3 days.
- Bottle as normal.
I do have a packet of Cascade and Centennial in the freezer too, but I don't want to go any harder on the Citrus.
Thoughts?