Ronwales
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Shypa
Whats In The Glass
- Thread starter jimmyjack
- Start date
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wide eyed and legless
Well-Known Member
Does the coconut come through? I will be making a coconut stout taken from the Damn good stout recipe thread.
Coconut Stout recipe I came across.
INGREDIENTS
- For 10 gallons (37.85 L)
- 9 lb. (4.08 kg) Golden Promise malt
- 3 lb. (1.36 kg) flaked barley
- 1.75 lb. (0.79 kg) pale chocolate malt
- 1.75 lb. (0.79 kg) roast barley
- 1 lb. (0.45 kg) crystal 60°L malt
- 1 lb. (0.45 kg) crystal 120°L malt
- 12 oz. (0.34 kg) Victory malt
- rice hulls to prevent stuck mash
- 1 oz. (28 g) Magnum pellet hops, 14.7% a.a. (60 min)
- 3 lb. (1.36 kg) lactose (10 min)
- WLP028 Edinburgh Ale or Wyeast 1728 Scottish Ale yeast
- 12 oz. (0.34 kg) toasted organic (not sweetened) raw coconut
- 2 oz. (57 g) toasted raw almonds
- Original Gravity: 1.058
- Final Gravity: 1.036
- IBU: 28
Mash at 156° F (69° C) for 60 minutes.
Ferment at 68° F (20° C).
In secondary fermenter or keg (in muslin bag) add 12 oz. (0.34 kg) toasted organic (not sweetened) raw coconut and 2 oz. (57 g) toasted raw almonds. Soak for 3 days.
Force carbonate with 2 volumes (4 g/L) CO2.
Ronwales
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Yes it did tasted absolutely beautiful. I added 300gms roasted coconut shavings in the boil and 300gms in for the dry hop for 4 days. Wasn't over powering but just enough.
Ronwales
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That recipe looks good by the way
The Ferment Horizon
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Warm, uncarbonated, Flanders Red style red sour barrel aged (then kegged for storage) beer is tasting pretty on point!
Not only is it super convenient to drink this way, I have also found that I prefer the texture, subtle lactic/acetic balanced acidity, and most importantly the flavour profile is more complex across the palate when drinking uncarbonated. Read; carbonic bite destroys a bunch of positive flavours in this style.
I usually force carb, and I respect that bottle carb definitely has some merit. I am also pretty lazy too.
Not only is it super convenient to drink this way, I have also found that I prefer the texture, subtle lactic/acetic balanced acidity, and most importantly the flavour profile is more complex across the palate when drinking uncarbonated. Read; carbonic bite destroys a bunch of positive flavours in this style.
I usually force carb, and I respect that bottle carb definitely has some merit. I am also pretty lazy too.
Attachments
My journey and learning from bottled k&b brews to kegging and AG continues.
Thanks to those with knowledge and skills and who are prepared to share.
To the trolls and argumentative nay sayers, may you have your testicles dunked in boiling oil.
wide eyed and legless
Well-Known Member
Fullers ESB clone brewed 17 June tasting real good, only regret is I wish I hadn't drank so many until now.
wide eyed and legless
Well-Known Member
Another English bitter made this one 3 times now, can't remember who put the recipe up for the London Pride, whoever it was. Cheers.
Looks the goods, great colour, but I think your beer is drunk, it seems to be having a hard time focussing! ;P
wide eyed and legless
Well-Known Member
Yes, I think it moved.
Company of one
Active Member
Hey WEAL looks good, can you link the recipe.
Cheers
wide eyed and legless
Well-Known Member
It was from the Graham wheeler book which some one put a photo up of the page, if I cant find it on here I will post it up.
wide eyed and legless
Well-Known Member
Fullers London Pride
I think this recipe originally came from Graham Wheelers book but am not sure . The only problem that I have with this recipe is that it requires 4 different types of hops, which can work out very expensive if you have to purchase them in 100g packs. Although this recipe will make a good beer whatever yeast that you use, if you want to get close to London Pride you will need to use the correct liquid yeast. This is a good example of a beer that really shines when brewed with liquid yeasts.
Recipe Measure Measure
Brew Length 38L 23L
Pale Malt 6195g 3750g
Crystal Malt 619g 375g
Challenger Hops (Start of Boil) 11g 7g
Northdown Hops (Start of Boil) 13g 8g
Target Hops (Start of Boil) 19g 12g
Goldings Hops (Last 10 Min) 16g 10g
Protofloc (Last 10 Min) 1 Tab 1/2 Tab
Yeast Wyeast 1968 ESB is supposed to be the actual Fuller strain or S-04 or White Labs #WLP002
Mash Liquor 17 Litres 10.3 Litres
Strike Temperature 72C
Mash Temperature 66C
Mash Time 1 Hour 30 Minutes
Sparge Temperature 77C
Mash Efficiency (estimated) 75%
Boil Time 1 Hour 30 Minutes
Fermentation Temperature 20C
Expected OG 1040
Expected FG 1010
I think this recipe originally came from Graham Wheelers book but am not sure . The only problem that I have with this recipe is that it requires 4 different types of hops, which can work out very expensive if you have to purchase them in 100g packs. Although this recipe will make a good beer whatever yeast that you use, if you want to get close to London Pride you will need to use the correct liquid yeast. This is a good example of a beer that really shines when brewed with liquid yeasts.
Recipe Measure Measure
Brew Length 38L 23L
Pale Malt 6195g 3750g
Crystal Malt 619g 375g
Challenger Hops (Start of Boil) 11g 7g
Northdown Hops (Start of Boil) 13g 8g
Target Hops (Start of Boil) 19g 12g
Goldings Hops (Last 10 Min) 16g 10g
Protofloc (Last 10 Min) 1 Tab 1/2 Tab
Yeast Wyeast 1968 ESB is supposed to be the actual Fuller strain or S-04 or White Labs #WLP002
Mash Liquor 17 Litres 10.3 Litres
Strike Temperature 72C
Mash Temperature 66C
Mash Time 1 Hour 30 Minutes
Sparge Temperature 77C
Mash Efficiency (estimated) 75%
Boil Time 1 Hour 30 Minutes
Fermentation Temperature 20C
Expected OG 1040
Expected FG 1010
EalingDrop
Well-Known Member
This from 2nd Jan 2018 photo of recipe taken by their 'Wort maker'. London Pride (LP) is made on second runnings (Partigayle. ESB > LP > LP > CB ).
wide eyed and legless
Well-Known Member
For me I am a sucker for anything with Target or Pilgrim hops, I try not to be but do end up slightly heavy handed with them.
Company of one
Active Member
Thanks WEALFullers London Pride
I think this recipe originally came from Graham Wheelers book but am not sure . The only problem that I have with this recipe is that it requires 4 different types of hops, which can work out very expensive if you have to purchase them in 100g packs. Although this recipe will make a good beer whatever yeast that you use, if you want to get close to London Pride you will need to use the correct liquid yeast. This is a good example of a beer that really shines when brewed with liquid yeasts.
Recipe Measure Measure
Brew Length 38L 23L
Pale Malt 6195g 3750g
Crystal Malt 619g 375g
Challenger Hops (Start of Boil) 11g 7g
Northdown Hops (Start of Boil) 13g 8g
Target Hops (Start of Boil) 19g 12g
Goldings Hops (Last 10 Min) 16g 10g
Protofloc (Last 10 Min) 1 Tab 1/2 Tab
Yeast Wyeast 1968 ESB is supposed to be the actual Fuller strain or S-04 or White Labs #WLP002
Mash Liquor 17 Litres 10.3 Litres
Strike Temperature 72C
Mash Temperature 66C
Mash Time 1 Hour 30 Minutes
Sparge Temperature 77C
Mash Efficiency (estimated) 75%
Boil Time 1 Hour 30 Minutes
Fermentation Temperature 20C
Expected OG 1040
Expected FG 1010
Much appreciated.
wide eyed and legless
Well-Known Member
All part of the service.
No more brewing for me until 2019, 2 cubes and a few bottles. Starting to look a lot like Christmas.
BuffRox
Member
wide-eyed and legless - that's for one weekend, and what about for a month?
My IIPA featuring 1.8kg of fresh Hallertau from my mates backyard. Came out an absolute treat, the best beer I've brewed since my very first AG brew (which I've never been able to replicate)..
I used Citra at FWH, then spread the 1.8kg of Hallertau over the late boil and whirlpool. It then got a small cube hop with some amarillo and centennial and a dry hop with some more amarillo, centennial, idaho 7 and just a touch of galaxy. I didn't want to overpower the hallertau, just layer on top of it and add a little more dimension to it's earthy/spicy backbone. At 8.4% I've had to resort to bottling up for friends, I can't smash a whole keg of this before I disappear to the US in a couple weeks..
I used Citra at FWH, then spread the 1.8kg of Hallertau over the late boil and whirlpool. It then got a small cube hop with some amarillo and centennial and a dry hop with some more amarillo, centennial, idaho 7 and just a touch of galaxy. I didn't want to overpower the hallertau, just layer on top of it and add a little more dimension to it's earthy/spicy backbone. At 8.4% I've had to resort to bottling up for friends, I can't smash a whole keg of this before I disappear to the US in a couple weeks..
wide eyed and legless
Well-Known Member
Stout night for me,not cold, just a nice drinking temperature.
