SpillsMostOfIt wrote:I'm down to my last six-pack of my batch based (loosely) on this recipe. All who try it just want more.
I am going to make more. But, I will probably use more choc malt and mini-mash it. The next batch will probably be a tiny one, but the one after that will be a direct AG conversion, possibly using BB Ale malt.
If you're into this sort of thing, this particular recipe is a no-brainer, IMHO.
Thanks to lethaldog!
lethaldog wrote:On the grain thing well i guess thats up to you, with the amount used it only really adds a bit of colour anyways but in saying that you would be able to order online if you really wanted to and as far as really great beer goes i hate to say it ( not really ) and i no ill get slammed for it but AG is the only way i know of ( from experience) to produce really exceptional beers, i was always happy with my kit beers till i tried my first AG and now i just cant go back
Boonie wrote: have my kegs and will definitely end up AG, but time is not on my side at the moment.
I have a 19 litre pot but want a larger one......I think I'll go the esky for the grain and then drain into the saucepan with a max batch size of 18-19 litres.....
Would work out OK with the Kegs being only 19 litres too.
I have plenty of Kits left before I go AG.
Boonie
lethaldog wrote:On the grain thing well i guess thats up to you, with the amount used it only really adds a bit of colour anyways but in saying that you would be able to order online if you really wanted to and as far as really great beer goes i hate to say it ( not really ) and i no ill get slammed for it but AG is the only way i know of ( from experience) to produce really exceptional beers, i was always happy with my kit beers till i tried my first AG and now i just cant go back
lethaldog wrote:ldme 2.3kg
black grain (crushed) 30g
soft dark brown sugar 400g
blended honey 250g
bittering hops hallertau 40g
bittering hops goldings 20g
if you can get hold of a bottle of chimay blue label then make a starter out of it but if not just use a good ale yeast eg. safale or wyeast abbey ale
final volume 15litres
boil all ingredients for 40 min then strain and adjust to 15 litres with cold water, wait to pitch yeast untill it reaches 25*c.
sit back and crack a cold one as usuall
lethaldog wrote:What sort of temp are you talking about? i cant remember what mine fermented at but as long as its not to high and you keep the temp constant ( not varied) it should be fine
lethaldog wrote:Thats the spirit boonie
Will be alot less trouble than changing ice bricks every few hours
lethaldog wrote:Thats the spirit boonie
Will be alot less trouble than changing ice bricks every few hours
lethaldog wrote:Good to hear its goin well mate, from my records mine started at 1.080 and finished around 1.017 if that helps
Users browsing this forum: No registered users and 10 guests