ODDBALL
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I am still getting things together for my first attempt at something other than opening a can and adding water and yeast.
Sniffing aroung this forum I have found Jayse's reciepe and am looking to do this on the weekend but I do have a few questions for you experienced brewers.
How difficult would you say the process described below is, remembering this will only be my third brew and the first two have been splash and dash kit jobbies.
I have sourced the ingredients from a local HBS and will be buying it whaterer the cost but could someone give me an indication of the approximate cost of the ingredients?
Also could someone define "Porter" I am guessing it is something like a dark english bitter? I may be way off the mark but i have never come across the term before. h34r:
Cheers.
Sniffing aroung this forum I have found Jayse's reciepe and am looking to do this on the weekend but I do have a few questions for you experienced brewers.
How difficult would you say the process described below is, remembering this will only be my third brew and the first two have been splash and dash kit jobbies.
I have sourced the ingredients from a local HBS and will be buying it whaterer the cost but could someone give me an indication of the approximate cost of the ingredients?
Also could someone define "Porter" I am guessing it is something like a dark english bitter? I may be way off the mark but i have never come across the term before. h34r:
Cheers.
jayse said:i have a extract recipe.
it may be a little more complex than what your after johnno.it requires steeping grain and boiling wort with hops etc.so its a full extract recipe and requires a 10 litre boil for one hour so not really a kit extract recipe.you'll need a big pot.
i beleive that msb may actually use a lager yeast and from memory also use wheat anyway this extract recipe is based on the guidelines for porter.
for 20 litres (for 23litre or whatever just increase the dry malt.)
2 x 1.5 cans coopers unhopped malt extract.
250 g dry malt extract
450 g 80L crystal malt (or 350g 120L crystal such as cara aroma)
120 g black malt for a robust version or 230 g of choc malt for a standard brown.
50g kent goldings 60 minute boil
14-28g kent goldings added ten minutes before the end of the boil.
i guess you could get away with using safale or notingham dry yeast but i would use london ale 1028.
soak all grain in 3 litres of 66c water for 30 mins.strain out the grain and had another 5 litres of water then bring to the boil.
once boiling add all the extract and return to the boil then add the 50 g of goldings and boil for 50 minutes.then add the other 28g goldings and boil for another 10 mins.
remove from heat and place pot in a sink of cold water keep replacing the cold water untill the wort has cooled reasonably. then chuck it in the fermentor and top up to 20 litres.
sorry i know you properly haven't done such a time consuming brew johnno.
but don't be affraid to give it a crack it is really fairly simple."