pittsy
Landlord.
it will prob be cuz american 5 gallon is equal to our 18,9 litres and not 23l our 5 gallon is equal to there 6.1 gallon , even there pints are smaller lol
Looking for some info, Lime Lager?
- Thread starter ScottM
- Start date
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Ok here goes.....
Ingredients:
Wyeast American Ale yeast 1056
Extra Light Dry Malt Extract (2.5kg)
Cane Sugar (200g)
Honey (0.85kg)
Cascade Hops (30g)
Gypsum (1tsp)
Irish Moss (1tsp)
Lime Zest (60g) 10 limes.
Water (23L)
Instructions:
Bring 10L of water to the boil then take off the heat.
Stir in the malt, honey, lime zest and gypsum and bring back to the boil.
Add 8g of Cascade Hops and continue boil for 30 mins.
Add another 8g of Cascade Hops and continue boil for 15 mins.
Add 1 generous tsp of Irish Moss and continue boil for 15 mins.
Take off the heat then add remaining 14g of Cascade hops.
Allow it all to steep for a couple of mins.
Pour mix into fermenter and top up with water to 23L.
When temp is around 20-22 degrees C pitch the yeast*
OG should be around 1.050
Allow to ferment for 10 days at 20 DegC, FG should be around 1.013 giving 5.1%.
Transfer to secondary using muslin for a further 10 days @ 20 DegC.
Rack with 200g priming sugar then bottle. (Option to filter while transferring).
Sample after a couple of weeks.
* I think the yeast is a smack pack so it will most likely need prepared prior to pitching.
Does that sound OK? With regards to the hops, do I need to do anything or just throw them in as they are? What is the difference between leaf and pellets? Any preference I should look to?
Ingredients:
Wyeast American Ale yeast 1056
Extra Light Dry Malt Extract (2.5kg)
Cane Sugar (200g)
Honey (0.85kg)
Cascade Hops (30g)
Gypsum (1tsp)
Irish Moss (1tsp)
Lime Zest (60g) 10 limes.
Water (23L)
Instructions:
Bring 10L of water to the boil then take off the heat.
Stir in the malt, honey, lime zest and gypsum and bring back to the boil.
Add 8g of Cascade Hops and continue boil for 30 mins.
Add another 8g of Cascade Hops and continue boil for 15 mins.
Add 1 generous tsp of Irish Moss and continue boil for 15 mins.
Take off the heat then add remaining 14g of Cascade hops.
Allow it all to steep for a couple of mins.
Pour mix into fermenter and top up with water to 23L.
When temp is around 20-22 degrees C pitch the yeast*
OG should be around 1.050
Allow to ferment for 10 days at 20 DegC, FG should be around 1.013 giving 5.1%.
Transfer to secondary using muslin for a further 10 days @ 20 DegC.
Rack with 200g priming sugar then bottle. (Option to filter while transferring).
Sample after a couple of weeks.
* I think the yeast is a smack pack so it will most likely need prepared prior to pitching.
Does that sound OK? With regards to the hops, do I need to do anything or just throw them in as they are? What is the difference between leaf and pellets? Any preference I should look to?
pittsy
Landlord.
luke warm water then add dme , lime for 15 mins end of boil , smack pack take out of fridge 6 hours before smacking and smack 3 days before pitching ,
tazuk
Landlord.
mmm sounds intresting brew ill wait for up date :thumb:
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
This has been bubbling away great since last Sunday, it's still got a little way to go as it's still quite sweet and reading around 1.014 but it's absolutely lovely. I can't believe how nice this tastes, I'm over the moon with it. I honestly can't wait to try this, only downfall is how long it's taking 
