Continue to keep us informed.
It's a bit like a brewing version of 'Letters from America'.
Always something of interest
It's a bit like a brewing version of 'Letters from America'.
Always something of interest
Continue to keep us informed.
It's a bit like a brewing version of 'Letters from America'.
Always something of interest
Ta.There a few vids on the Net that really show how easy this is.
I think using Lime instead of Lemon juice could make a real difference to a USA style pale ale.
As an aside, many. many British beers have made use of the addition of golden syrup. Belgian beers? Well, that's almost a given, in many of the great styles.
I would doubt the flavour comes through in the end but I've not tried this method yet.
Interesting that you add the lemon at the start Slid, means you'll be inverting right away so your caramelising mostly fructose rather than sucrose which would make it happen a bit quicker. Wonder if it affects the flavour?
Ta.
One of your earlier posts in this thread linked to this
I might have a go.
I've got some citric acid crystals. I might use that instead of a lemon slice to give a neutral taste, although I like the idea of using different citrus fruits. Grapefruit in a cascade beer perhaps?
Anyway I suppose a taste test is required.
Oh, that's interesting, maybe not enough water? I make caramel fairly often and add more water than recipes recommend as it makes it easier to fully dissolve and the only downside is it takes a bit longer to boil off again and colour. By adding the acid you're inverting it which prevents crystallisation. Just a theory. :-)I found that if I don't add the acid at the start, I get crystallisation rather than caramelisation and it looks like a big mess.
Well I made some invert sugar/golden syrup this afternoon using the Youtube vid I/Slid linked above to see what it was all about.There are a few vids on U-tube and it is very easy to make.
Two weeks on, I am intending to rack this Old Ale onto 1kg of dried fruit (mainly raisins), rehydrated with boiling water & left to cool. May give it a gravity reading at this point, but what it will really tell me, I don't know. Don't really fancy the idea of adding spices as well and brewing beer with raisins seems to be in vogue in the USA at the moment.
Will then give it another 2 weeks in the secondary FV, before racking again to clear for a further week and bottling.
I got the best of both worlds.Flapjack gets my vote! I really love it. #1 Daughter makes a great flapjack, so good that it never lasts very long.
Oh no! That's a shame, what's made it terrible? The fruit do something strange to it?
On to today' 25L Brown Ale:
Pale 4.55kg
Crystal 310g
Chocolate 200g
Brown Sugar 300g
Green Bullet 12.2% - 22g @ FW, 22g @ 15m, 25g @ 5m and the rest of the 100g bag @ 80C in the chilling.
This is sort of clibilt's Centennial Brown, except that I used Green Bullet instead and didn't have any wheat malt either.
Brew day went well, with no GF cut-out. Used Gypsum and Epsom salts again, along the lines of the Water Treatment thread on the Forum.
hmmmmmm nice one pal.
Bri
OK, so today was brew day. An excellent choice of a day to waste in the kitchen, given that it has rained lightly but persistently all day here in Bolton.
The actual numbers are a bit weird in places, due to basic incompetence on my part.
Pale Maris Otter 6.42kg
Special B 307g
Chocolate 124g
I bunged in the last of the bag on the Choc, as intended, but I really did appreciate your insistence that that would be more than sufficient. Honest!
Hops @ 60m
17g Flyer, 12g Fuggles and 15g Savinjski Goldings (Why tf I put the 1.1% SG's in, I cannot rationalise)
Hops @ 30m Hallertauer Northern Brewer 20g (The Mittelfrueh are only 2.4% Alpha)
Hops @ 15m 19g Savinjski Goldings and 23g Hallertauer Mittelfrueh.
The Sav G's were in a 35g bag, and I mis-used them terribly. I can only hope they forgive me.
I've chucked in both jars of invert syrup. It's dead easy to make. You just need granulated sugar (600g) and some lemon or lime juice (very cheap in the baking section at Asda).
100g sugar and 2 tablespoons of sugar in the pan to start off. Add the citric acid from the juice now.
Heat and stir until it first all dissolves and then until it turns to the colour desired - golden for a pale beer, dark red / black for a dark beer.
Then add 300ml (that is 300g) of near boiling water very slowly and then another 500g granulated sugar.
Stir it under a low heat until all is dissolved (add more acid if it crystallises) then simmer for 45mins.
So to belatedly answers the question of @Dutto "what does it taste like?" There is an initial answer, albeit a bit later than the question.
........ sipped bit by bit tonight,.............
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