rwh wrote:What do ppl think about my hop schedule? Should I move some of it from bittering to flavour or aroma? I'm not very familiar with the Vintage (might have to go get myself some)
I was thinking about the hop schedule - 25g of POR @ 60mins as the only hop wouldn't be very much especially given the 4kg of malt
I'd be inclined to bump it up - POR can be used for flavour and to a lesser extent aroma as well.
Mind you I haven't tried the vintage.
Cheers
He came dancing across the water.
Cortez, Cortez. What a killer!
111222333 wrote:The original post on AHB is a great post to read, although it looks like the original post has since been updated to say that the 'medium' in vintage recipe actually refers to MAC Medium.
Matt (AHB.com) wrote:A couple of the other recipes specifically state 'medium' for the crystal malt, so I guess the other recipes would use light. (Note - Brad McMahon later advised that the 'medium' malt was MAC Medium, a light chocolate malt.)
I'm curious abouit this "MAC Medium". Is MAC a brand? Will any light chocolate malt do? The only thing resembling this at any of my local HBS' is MaltCraft Chocolate Malt (EBC 500-800). Any advice would be most welcome.
Cheers
I have a drinking problem... two hands and only one mouth.
BnB
Choclate malt colour does vary between maltsters, for example Bairds has a choc malt up around 1200EBC which is quite dark, an EBC of 500-800 I think is referred to as light chocolate.
As you would only be adding a little 15-20g then you will only impart a small amount of colour. I have used 20g of light choc in a golden ale and the colour was a very nice golden colour, not dark at all.
Cheers
AC
There's nothing wrong with having nothing to say - unless you insist on saying it. (Anonymous)
I bought myself a sixpack of these babies last night. They're very nice, with a nice bitterness balance, with the bitterness playing second fiddle to the beautiful caramels and roasted flavours of the malt.
I'm going to try this one on the weekend hopefully; I've already made up my starter from some Pale Ale longies. I'm going to do a partial:
6kg Ale Malt
150g Wheat Malt
40g Chocolate Malt
1 1.5kg tin Coopers Light Malt Extract
25g POR @ 60 mins
25g Goldings @ 20 mins
Mash in with 15L @ 75°C, aim for mash temp of 67-68°C for 60 mins. Sparge: round 1: 6L @ 80°C, round 2: 6L @ 80°C.
Then add liquid pale malt and do boil.
OG: ~1.070
IBUs: ~50
The reason I'm doing a partial is that I don't have a mash tun big enough to do it as an all grain. I'll let you all know how it goes.
6200kg pale malt 94%
60kg medium crystal 1%
350kg wheat malt 5%
works out to about
4kg LDME
75g Wheat Malt
15g medium crystal
23L batch
Bulk prime with... oh, say 170g of LDME
Maybe a yeast starter from a bottle?
OG 1.072, FG ~1.023, 7.3%. IBU for a balanced beer therefore around 40. So maybe 25g POR 10%AA at 60 minutes.
G'day readers,
I've just read the original AHB thread and at the bottom there's mention of calculation of the required sugar addition via a BeerTools.com calculator; when the author did this for the CPA he came out with final alc 3.34% and concluded you'd need to add 1 kg sugar to get ~4.5%.
I've now entered rwh's recipe into that calculator and come out with final alc 5.4%.
How did you derive your recipe, OG, FG, %alc rwh?
Have I done something wrong with the calculator or do I need to add sugar?
I'm really keen to try this and am getting a starter going tonight...
Cheers
I have a drinking problem... two hands and only one mouth.
You'll see that 4kg of LDME gets you to 7.1% by itself (23L). Why on earth would you want to add sugar!?
I made a partial grain version of this on Sunday (it's really more of an all-grain recipe; I just added a tin of LLME to boost the body/alc). It looks pretty good!
Couldn't be bothered taking a SG though (I did two all grain brews on Sunday, so was completely buggered by the time I'd finished). So can't tell you how strong it'll be. I'd be guessing full strength (1.054 from the grain +1.022 from the can of malt to give an OG 1.074), which is about 7.5%.
rwh - yeah true, I did the Brewcraft calculator and it's like you said. I don't want to add sugar but was confused on reading the original thread on AHB and then checking http://www.beertools.com
S'pose the only way is to do it
I have a drinking problem... two hands and only one mouth.
rwh; I've not mashed before and was planning to make one of these with extracts. Problem is my HBS' don't stock chocolate malt extract. I know you can just steep choc malt but how much would you recommend?
Cheers
I have a drinking problem... two hands and only one mouth.
Welcome Rod. ps in going through this website you'll often come across acronyms like POR, HBS, LCPA etc. There's a topic listing all of these on the forum (one of the "sticky" topics in "Making Beer"?)
Cheers
I have a drinking problem... two hands and only one mouth.
- 1kg DDME
- 2kg LDME
- 1 tin (1.7kg?) Amber liquid malt extract (or 1kg of LDME if that's all you've got)
- 75g wheat malt
- 25g Pride of Ringwood hops @ 60 mins
- 20g Goldings hops @ 20 mins
* you can optionally make a yeast starter from a coopers bottle or three. Search for how to do this.
1. Put all the malt in a biiiig pot with at least 15L water.
2. Bring to a light boil
3. Add Pride of Ringwood
4. After 40 minutes of boil time has elapsed, add 20g of Goldings
5. After another 20 minutes, turn off the heat.
If you don't have a big enough pot, boil the hops with a fraction of the water with a proportionally sized quantity of malt. e.g. half the water, half the malt. Then add the rest of the malt at the end of the boil.
Now cool the wort with a wort chiller, or add to your fermenter, top up to 23L and leave it there long enough to get down to a temp where you can pitch the yeast.
Yes. And I read somewhere Amber Liquid Malt Extract is Light Liquid Malt Extract plus some crystal, which is why I included it in my all-extract recipe. The DDME is there because it's a mix of Chocolate (or other dark grains) and LDME.
So we've covered the Light Malt, Crystal Malt and Chocolate malt from the all-grain recipe, albeit in a rather imprecise kind of way
Thanks rwh for the recipe. Looks like it might even be suitable to my skill level....
In reference to the yeast starters, does anyone know if the Vintage Ale yeast from the bottle conditioning is the same strain as the main ferment cycle??
