Search results

We went for: 2,3kg Maris Otter malt 295g Crystal malt (150 EBC) 50g Black malt (1300 EBC) 250g Flaked Barley Mash in 10l at 65°C for 60 minutes. Hops: 20g Magnum 14.0% for 60 min 1tsp Irish Moss for 15 min 10g Cocoa Powder for 15 min 14g Cascade 7.8% for 0 min White Labs WLP002 Final Vol...

Getting a stout on the go, using 500g in 25L flaked barley and WLP002 (English ale yeast). Hoping to get a really stouty head. Weighing the malts. Sparging. Hops waiting their turn. Boiling it up!

Good pictures - it looks a great colour!

Amazing project lads!

Interesting! Thanks for the info., will keep it in mind for future tweaks. :thumb:

Getting the malt on the go! Malt shot. Adding the malt. Mashing. Sparging ain't pretty! Nice and dark. Aeration. Here we go!

Did this yesterday - basically an IPA type recipe using up some leftover malts. We also had some black malt so decided to chuck it in and see. Not sure if it qualifies as a "Black IPA"! Maris Otter 1656g Pale Ale 2500g Munich 90g Caramalt 160g Pale Crystal...

SG seems to have settled at 1025 - so 20g cascade dry hop and should be bottling soon! Wondering about getting the SG down a bit - could I rehydrate and chuck in another packet of US-05? Would this do anything?

Ah cool - sorry I added the malt extract at the boil and only mashed the malts... Interesting thought though. Changed the order of the recipe.

The chemical reaction of the mash? Sorry i'm not too sure what you mean?

Thanks Vossy! As long as it's drinkable ;)

Some pick-ures! Brewing is coming. Grain shot. Sparging setup. Boiling. Rehydrating the yeast. Aerated wort ready for (yeast) love. Lets go!

Ceejay - definitely. Got inspired by the other 10%ABV+ winter beers in our offie this year!

Thanks Moley! Hopefully won't be too peaty.

Yeah - would you think there shouldn't be?

Might not get 30l but we got a 20l stock pot in TK maxx! Good luck!

Should this be in the wine forum??! First brew of 2013 - planning for it to be ready next winter... 4.5kg Pale Ale (5 EBC) 400g Crystal malt (120-140 EBC) 330g Chocolate (1000 EBC) 80g Peated (4 EBC) Mash in 10l at 68°C for 60 minutes. Boil: 3.0kg Liquid extract - light (9 EBC) for 60 min...

This has turned out not bad - might repeat but add some coffee next time. Or I read somewhere about removing part of the wort and reducing it down until thick to give the beer a caramelised sugar flavour.

Sounds good! Summer lightening was the first beer to get me into ales!

Bottled this last night - not bad. The raspberry is maybe a bit sharp but carbonation might help. The un-raspberried part tastes a bit like tanglefoot. Disaster bottling though - trie using the wee 355ml Blue Moon bottles and the necks snapped!