So finally got around to brewing this yesterday and done it blind as in no help from software to see how it turned out and overall I was quite impressed.Recipe was,
1kg Minch pale malt 4-6 EBC
500g Best Cara amber 70 EBC
500g Best Château ruby 50 EBC
600g of sweet chestnuts which have been roasted,dried and blended to crumble.
1kg Golden granulated sugar
Safale US05 yeast.
Mash at 66 Celsius in 10 litres of water for 1 hour then dunk sparge in another pot 6 litres.Should leave around 13 litres pre boil with 10.5 post boil.
Gravity reading when cooled was a shock as it was 1.076 so added another 2.5 litres of water.This has been cube chilled on the garage floor.
Year pitched last night and now bubbling away alongside a Pale ale kit I also brewed yesterday.So all in all a busy day.ðŸÂºðŸâÂ
Sent from my ALE-L21
1kg Minch pale malt 4-6 EBC
500g Best Cara amber 70 EBC
500g Best Château ruby 50 EBC
600g of sweet chestnuts which have been roasted,dried and blended to crumble.
1kg Golden granulated sugar
Safale US05 yeast.
Mash at 66 Celsius in 10 litres of water for 1 hour then dunk sparge in another pot 6 litres.Should leave around 13 litres pre boil with 10.5 post boil.
Gravity reading when cooled was a shock as it was 1.076 so added another 2.5 litres of water.This has been cube chilled on the garage floor.
Year pitched last night and now bubbling away alongside a Pale ale kit I also brewed yesterday.So all in all a busy day.ðŸÂºðŸâÂ
Sent from my ALE-L21