EddtheBrew
Well-Known Member
Hi Dan ,
Yup , you won't get as great an extract as you would with maris otter , maybe a 50/50 split with the Chevalier?
Definitely increase the mash temperature to 156-8°F .
I'll pop a "patent/black malt broth" recipie up later , as the colour's a bit light , around 26-28 ebc would be nearer my mark on this one .
The stand hops aren't right in the time factor dept , at the end of the boil , wait 15 minutes before adding the stand hops, stir well , for a half hour stand before cooling to pitching heat .
On the yeast selection , I'll have a look at the supplier you mentioned and reply with a couple of recommendations.
Cheers
Edd
Yup , you won't get as great an extract as you would with maris otter , maybe a 50/50 split with the Chevalier?
Definitely increase the mash temperature to 156-8°F .
I'll pop a "patent/black malt broth" recipie up later , as the colour's a bit light , around 26-28 ebc would be nearer my mark on this one .
The stand hops aren't right in the time factor dept , at the end of the boil , wait 15 minutes before adding the stand hops, stir well , for a half hour stand before cooling to pitching heat .
On the yeast selection , I'll have a look at the supplier you mentioned and reply with a couple of recommendations.
Cheers
Edd