pigosoratus
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Hi, I'm a relative newcomer to home brewing having completed my 2nd. attempt at the begining of March 2014. I've long been appreciative of Hogsback Brewery "Hop Garden Gold" so I've had a couple of attempts to produce a similar brew although my current version ("Exmoor Gold") was inspired by Graham Wheeler's book.
Grateful for comments rgds RoyH
Recipe for 20 Litres
3Kg Coopers Pale Malt Extract
110gm Carra Amber malt (EBC 70)
100gm white sugar
40gm Challenger bittering hops
20gm Goldings (flavour/aroma hops)
20gm Fuggels (dry hops)
yeast Mangrove Jack M79 Burton Union
10gm CaS04
heaped spoon of Irish moss
Procedure
Prepared the yeast a day before the brew using 40gm Pale LME in 300ml of water. I boiled this for 15 min, cooled to 22 C and pitched the yeast. All water used for the brew was boiled for 15 mins before use because I live in a hard water area. Added a total of 10gm CaS04. My boiler consists of a 10L open pot, which necessitates two boils for a 20L batch.
1. Steeped Carra Amber malt at 176 F for 30min in a hop-sack
2. Added Challenger bittering hops and raised to the boil
3. When boiling, added LME and white sugar; simmer-boil for 80 min
4. Added half Goldings flavour hops and Irish moss for final 10 mins boil.
5. Sieved from boiler onto the 2nd half of the Goldings in fermenter ..
6. Allowed to cool to room temperature and then made up to 20L with boiled water.
7. OSG = 1.0502
8. Pitched the yeast, Fri evening 31 Jan, which was working well, at 26 C.
9. Thick layer of foam produced the following day containg hops and brown sludge
10. Skimmed the sludge.
11. Temp down to 20 C, which was maintained by heater for whole 12 day fermentation.
12. Final gravity 1.0127; approx 4.9% ABV.
12. Syphoned onto 40gm sugar + 20gm Fuggels in plastic cask. 11 Feb 14
13. The wort was very clear going into cask. Released gas after days 1 and 2.
14. Sampled after 1 month; very nice too, good head, clear and good colour.
Grateful for comments rgds RoyH
Recipe for 20 Litres
3Kg Coopers Pale Malt Extract
110gm Carra Amber malt (EBC 70)
100gm white sugar
40gm Challenger bittering hops
20gm Goldings (flavour/aroma hops)
20gm Fuggels (dry hops)
yeast Mangrove Jack M79 Burton Union
10gm CaS04
heaped spoon of Irish moss
Procedure
Prepared the yeast a day before the brew using 40gm Pale LME in 300ml of water. I boiled this for 15 min, cooled to 22 C and pitched the yeast. All water used for the brew was boiled for 15 mins before use because I live in a hard water area. Added a total of 10gm CaS04. My boiler consists of a 10L open pot, which necessitates two boils for a 20L batch.
1. Steeped Carra Amber malt at 176 F for 30min in a hop-sack
2. Added Challenger bittering hops and raised to the boil
3. When boiling, added LME and white sugar; simmer-boil for 80 min
4. Added half Goldings flavour hops and Irish moss for final 10 mins boil.
5. Sieved from boiler onto the 2nd half of the Goldings in fermenter ..
6. Allowed to cool to room temperature and then made up to 20L with boiled water.
7. OSG = 1.0502
8. Pitched the yeast, Fri evening 31 Jan, which was working well, at 26 C.
9. Thick layer of foam produced the following day containg hops and brown sludge
10. Skimmed the sludge.
11. Temp down to 20 C, which was maintained by heater for whole 12 day fermentation.
12. Final gravity 1.0127; approx 4.9% ABV.
12. Syphoned onto 40gm sugar + 20gm Fuggels in plastic cask. 11 Feb 14
13. The wort was very clear going into cask. Released gas after days 1 and 2.
14. Sampled after 1 month; very nice too, good head, clear and good colour.
