RecipeDB - Nierra Sevada
- Thread starter Cocko
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Cocko
Oh Dear..
My water is always hard but that is none of your business!
Seriously though, I travel to the states every year with work and I can tell you straight up that Oz SNPA is far from the beast you buy in the U.S. - I don't know why as it is a true import.....
Anyway, if you want a more chalky taste I would add half a stick, white or even yellow, at 5 min :lol:
:icon_cheers:
Midnight Brew
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hey Cocko,
Do you do anything different or made any changes to this recipe? Would love to hear how the updated version is doing almost 3 years on.
Cheers
Do you do anything different or made any changes to this recipe? Would love to hear how the updated version is doing almost 3 years on.
Cheers
Cocko
Oh Dear..
Hey MB,
Nah, still pretty much the same, just on a bigger scale... also moved the late hops a little and dry hop the bejeebus out of it....
edit: Oh and sometimes split the crystal half with dark crystal for a colour change....
Still a good recipe.
Similar grain bill with the SNCA hopping is the new beloved though: :icon_drool2:
Nah, still pretty much the same, just on a bigger scale... also moved the late hops a little and dry hop the bejeebus out of it....
edit: Oh and sometimes split the crystal half with dark crystal for a colour change....
Still a good recipe.
Similar grain bill with the SNCA hopping is the new beloved though: :icon_drool2:
Hi made a bit of a over look today. I was looking at this recipe and the one in 250 clone brew magazine. I went with this recipe but didn't scale back the grain bill for 21l no chill. I do have a chiller which came with the gear I have a lend of to next Christmas :icon_cheers:. my question is with the late hop addition do I bump the time up 5min to 10 etc because I will be chilling the wort? This is my first biab so I am hopping the brew goes smooth.
Thanks jameaon
Thanks jameaon
Cocko
Oh Dear..
No do it exact, the recipe, as it stands would be perfect for a 'chiller' brewer.. as you may have seen from the other recipes...
Only other thing I would add is a shizen load of dry hop, in fermenter or however you roll...
I would go 1 to 1.8 grams per litre...
Other than that - it
Report back!
Cheers
Cocko
Oh Dear..
This is because of no chill learning...
So Chilling - follow hopping + dry
No Chilling - Move late additions by 10 minutes and add a little...
Cheers
Thanks cocko think I have it. So many different feelings going through my mind at the moment. But one thing for sure there is so many pale ales and ipas I want to get knee deep in it not funny. I will report back no worries. Roll on Saturday :icon_cheers:
Cocko
Oh Dear..
I have never cube hopped this - all dry have been in the fermenter - you could french press, I just put pallets in a coffee mug, fill with boiling water and dump in the fermenter....
You can never have too much cascade aroma
JDW81
I make wort, the yeast make it beer.
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I have never cube hopped this - all dry have been in the fermenter - you could french press, I just put pallets in a coffee mug, fill with boiling water and dump in the fermenter....
You can never have too much cascade aroma
Must have mis-read something, I did look at it at 6am. This is about to be added to the to-do list.
Cheers,
JD
Hi Cocko just a report back on how the brew went.
I went through the motions spot on at one stage swmbo came out and said I am very impressed that you know all this. Lol
Now for the numbers
I ended up with 18l in the fermenter :huh:
Og was 1.062 so I added 3l of water which dropped it to 1.056 the wort tasted quite sweet and is dark.
I mashed in @ 66.5 which dropped to 65.5 and after the 60 min it was @ 64.5
I hoisted the bag up and raised the temp to 70 and dunked the bag for 3or 4 min. Followed by a big squeeze as it cooled.
I also used brew bright but ended up with quite a bit of crud in the fermenter.
So lessons learnt
1. You don't need a full on boil
2. Use hop bags
3. Buy a refractometer so I can balance the recipe with dme
4. Smash the ice out of frozen bottles for the chiller during the day not a night swmbo or the neighbours didn't find it amusing at 11.30 on a Saturday night
5. Have the bag turned the other way so grin doesn't get trapped in the seam
Think I will have to have a brew day with bribie or Paxx to pick up there tricks.
Thanks for posting the recipe and I will report back on the beer when its finished. I also am looking to attempt this brew again sometime.
I went through the motions spot on at one stage swmbo came out and said I am very impressed that you know all this. Lol
Now for the numbers
I ended up with 18l in the fermenter :huh:
Og was 1.062 so I added 3l of water which dropped it to 1.056 the wort tasted quite sweet and is dark.
I mashed in @ 66.5 which dropped to 65.5 and after the 60 min it was @ 64.5
I hoisted the bag up and raised the temp to 70 and dunked the bag for 3or 4 min. Followed by a big squeeze as it cooled.
I also used brew bright but ended up with quite a bit of crud in the fermenter.
So lessons learnt
1. You don't need a full on boil
2. Use hop bags
3. Buy a refractometer so I can balance the recipe with dme
4. Smash the ice out of frozen bottles for the chiller during the day not a night swmbo or the neighbours didn't find it amusing at 11.30 on a Saturday night
5. Have the bag turned the other way so grin doesn't get trapped in the seam
Think I will have to have a brew day with bribie or Paxx to pick up there tricks.
Thanks for posting the recipe and I will report back on the beer when its finished. I also am looking to attempt this brew again sometime.
