Tinymcfc
Active Member
- Joined
- Apr 17, 2020
- Messages
- 31
- Reaction score
- 6
Hey all
Long time lurker, first time poster. I've been homebrewing for a few years now, I probably had the same experience as most of you; found a few YouTube videos, tried it out with a kit, liked it, kept investing and reached all grain and was loving life!
For one reason or another I hadn't brewed for around 18-24 months, and then during this lockdown situation I decided it was time to clear the brew shed out, and see what we've got. So having done that, tested the temperature controlled fridges, and the kegs all work still I was ready to get a brew on.
I live in Manchester and so maybe the next statement is a bit weird, but, with the weather hopefully improving to a level of which I can sit in the garden in the sun I decided to brew my first ever lager. All the goodies were ordered and delivered. Brew day went well, maybe too well, as I kept thinking I must've missed a step etc. but no, everything really did go well.
What did I brew? Well I was going for a very easy going Lager, some clean, crisp, unobtrusive and something that my mates will enjoy having a few of; most of them are still skeptical over home-brew and assume you're either going to blow your house up or poison everyone.
Recipe:
Malt
8 lb Pilsner malt
2 lb Munich Light malt
12 oz Vienna Malt
10 oz Carapils (Dextrine malt)
Hops
50g Hallertau (60 mins)
Yeast
White Labs WLP838, Southern German Lager Yeast
Now, like an *****, the recipe above is slightly amended to the one I wanted to brew, as I forgot to order Saaz hops. I wanted to keep the IBU's down anyway, but decided to just throw in the Hallertau hops at the start of the boil, with no other additions; brought IBUs to around 19.
So that was brewed up, OG was 1046, fermented for about a week at 12c, then raised the temp to 16c for 3 days, racked to a secondary and dropped the temperature to 3c, she's still in there and I plan on keeping her in there for another 14 days or so. Then I'll be kegged. Current gravity is 1005 so we're looking at around 5% or just under, which is what I was hoping for.
Next up I want to brew a clone of Shindigger Mango IPA. I actually contacted the owners who kindly let me know the ingredients used, so I'll be basing the brew on that. Anyone got any recommendations of a Mango IPA would be welcome, but I'll drop another thread in the right forum later.
Cheers all!
Long time lurker, first time poster. I've been homebrewing for a few years now, I probably had the same experience as most of you; found a few YouTube videos, tried it out with a kit, liked it, kept investing and reached all grain and was loving life!
For one reason or another I hadn't brewed for around 18-24 months, and then during this lockdown situation I decided it was time to clear the brew shed out, and see what we've got. So having done that, tested the temperature controlled fridges, and the kegs all work still I was ready to get a brew on.
I live in Manchester and so maybe the next statement is a bit weird, but, with the weather hopefully improving to a level of which I can sit in the garden in the sun I decided to brew my first ever lager. All the goodies were ordered and delivered. Brew day went well, maybe too well, as I kept thinking I must've missed a step etc. but no, everything really did go well.
What did I brew? Well I was going for a very easy going Lager, some clean, crisp, unobtrusive and something that my mates will enjoy having a few of; most of them are still skeptical over home-brew and assume you're either going to blow your house up or poison everyone.
Recipe:
Malt
8 lb Pilsner malt
2 lb Munich Light malt
12 oz Vienna Malt
10 oz Carapils (Dextrine malt)
Hops
50g Hallertau (60 mins)
Yeast
White Labs WLP838, Southern German Lager Yeast
Now, like an *****, the recipe above is slightly amended to the one I wanted to brew, as I forgot to order Saaz hops. I wanted to keep the IBU's down anyway, but decided to just throw in the Hallertau hops at the start of the boil, with no other additions; brought IBUs to around 19.
So that was brewed up, OG was 1046, fermented for about a week at 12c, then raised the temp to 16c for 3 days, racked to a secondary and dropped the temperature to 3c, she's still in there and I plan on keeping her in there for another 14 days or so. Then I'll be kegged. Current gravity is 1005 so we're looking at around 5% or just under, which is what I was hoping for.
Next up I want to brew a clone of Shindigger Mango IPA. I actually contacted the owners who kindly let me know the ingredients used, so I'll be basing the brew on that. Anyone got any recommendations of a Mango IPA would be welcome, but I'll drop another thread in the right forum later.
Cheers all!
