so yesterday I put down a kit. its the most involed kit I have done so far for a abbey red ale . havent used the malts and other stuff before
kit was
Ingredients
Bring 2L of water to the boil, add the grain infusion and steep with the heat off for 20 minutes. Strain into your fermenter. Add ESB beer pack, all sugars and dry malts to above and stir vigorously to dissolve. Top up to 22 Litres with cold water
so I did this. only thing I did a little different to tthe instructions was I dissovled the candi sugar in a litre of boiling water seperate as I had used it before in a FWK and thats what I did .
so I steeped the grains in 2 litres ,poured it in, added the 1 liter of disolved candi sugar then put in all the other suagrs and malts as instructed . somthing got very clumpy as soon as I added it . I think it was the dried light malt . I stirred it for half an hour and cut down the clump amount but it was still too clumpy, so I added 10 liters of cold water as I figured more water volume might helpbreak it down and another 15 mis of stirring I managed to get it down to only a few minimal clumps . figured bugger it and then topped it up to 22 and added hops and yeast
is it normal for this to happen and need 45mins to break down or are the instuctions jacked, or am I the problem ?
kit was
Ingredients
- 1 x ESB 1.7kg Draught
- 1 x No22 Amber Blend
- 1 x Dextrose 1kg
- 1 x Dried Light Malt 1kg
- 1 x 12g Syrian Goldings finishing hop
- 1 x 12g Saaz finishing hop
- 1 x Amber Grain Enhancer 200g
- 1 x Dark Candi Sugar 500g
- 1 x Safbrew T-58 yeast
Bring 2L of water to the boil, add the grain infusion and steep with the heat off for 20 minutes. Strain into your fermenter. Add ESB beer pack, all sugars and dry malts to above and stir vigorously to dissolve. Top up to 22 Litres with cold water
so I did this. only thing I did a little different to tthe instructions was I dissovled the candi sugar in a litre of boiling water seperate as I had used it before in a FWK and thats what I did .
so I steeped the grains in 2 litres ,poured it in, added the 1 liter of disolved candi sugar then put in all the other suagrs and malts as instructed . somthing got very clumpy as soon as I added it . I think it was the dried light malt . I stirred it for half an hour and cut down the clump amount but it was still too clumpy, so I added 10 liters of cold water as I figured more water volume might helpbreak it down and another 15 mis of stirring I managed to get it down to only a few minimal clumps . figured bugger it and then topped it up to 22 and added hops and yeast
is it normal for this to happen and need 45mins to break down or are the instuctions jacked, or am I the problem ?