As my contribution was reviewed early, thought i would kick off this thread for those that want to share recipes & notes :
#28 English Bitter based on a recipe from ahb recipeDB. Modified to available ingredients
for 40l dbl batch
6.5kg JW Ale
0.4 JW wheat
0.1 roast (no crystal etc left)
35g Styrian Goldings @60
30 EKG @60
35 Styrian @15
40 Styrian @0 - split directly into 2 20l no-chill cubes, not kettle (!)
yeast - nottingham dry for 20l, 2nd cube on yeast cake
After 1st 20l kegged & on tap, found it very malty/biscuity, so dry hopped 1st keg & 2nd ferment with 20g PoR.
This would explain the grassy taste some found, thou personally I didnt. sa la vi
Also, for extra points , all bottles were ice water cooled, then filled with a modified pluto gun (to minimise froth) from the 2nd
keg then capped. The last 3 bottles got the last 2l from the 1st keg Lucky i restrained myself !
cheers
#28 English Bitter based on a recipe from ahb recipeDB. Modified to available ingredients
for 40l dbl batch
6.5kg JW Ale
0.4 JW wheat
0.1 roast (no crystal etc left)
35g Styrian Goldings @60
30 EKG @60
35 Styrian @15
40 Styrian @0 - split directly into 2 20l no-chill cubes, not kettle (!)
yeast - nottingham dry for 20l, 2nd cube on yeast cake
After 1st 20l kegged & on tap, found it very malty/biscuity, so dry hopped 1st keg & 2nd ferment with 20g PoR.
This would explain the grassy taste some found, thou personally I didnt. sa la vi
Also, for extra points , all bottles were ice water cooled, then filled with a modified pluto gun (to minimise froth) from the 2nd
keg then capped. The last 3 bottles got the last 2l from the 1st keg Lucky i restrained myself !
cheers