Creedy
Member
- Joined
- 10/2/10
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Just put down my first BIAB on the weekend and all seemed to go well, except for hops blocking the tap on my urn, but that's another story
The brew was a Pale Ale;
3.50 kg Pilsner
0.20 kg Wheat Malt
0.03 kg Crystal 120
0.65kg Dextrose
33g POR Flowers @ 60m
0.5 tab whirlfloc @ 15m
Mashed in at 64C for 60m
Mashed out at 78C
Straight into a sanitised fermenter and chill down in the fridge to 18C overnight.
Pitch Danstar Nottingham Ale yeast
OG was 1.051 and the brew is bubbling away happily now and smells delicious.
I keep going to the fridge and opening it just to smell what going on, mmmmmm yummy.
Anyway, my thought originally was to dry hop some Styrian Goldings Flowers (which I have on hand) into the fermenter just to give it some extra aroma and pep.
Pale Ales are nice but I'd like to add a little extra "nose" to this brew and thought the Styrian would go well with the Nottingham.
Am I on the right track? I'm not fussed with following styles, it's just for me (if I can keep SWMBO away from it that is).
Opinions and alternate options would be gratefully accepted.
Cheers,
Creedy
The brew was a Pale Ale;
3.50 kg Pilsner
0.20 kg Wheat Malt
0.03 kg Crystal 120
0.65kg Dextrose
33g POR Flowers @ 60m
0.5 tab whirlfloc @ 15m
Mashed in at 64C for 60m
Mashed out at 78C
Straight into a sanitised fermenter and chill down in the fridge to 18C overnight.
Pitch Danstar Nottingham Ale yeast
OG was 1.051 and the brew is bubbling away happily now and smells delicious.
I keep going to the fridge and opening it just to smell what going on, mmmmmm yummy.
Anyway, my thought originally was to dry hop some Styrian Goldings Flowers (which I have on hand) into the fermenter just to give it some extra aroma and pep.
Pale Ales are nice but I'd like to add a little extra "nose" to this brew and thought the Styrian would go well with the Nottingham.
Am I on the right track? I'm not fussed with following styles, it's just for me (if I can keep SWMBO away from it that is).
Opinions and alternate options would be gratefully accepted.
Cheers,
Creedy