• Water chemistry for brewing

    1 day 19 hours ago
    Comments: 3

    The dissolved salts in the water used for brewing affect the flavour of the finished beer.

  • Homebrew: Meikleour Hedge

    4 days 13 hours ago
    Comments: 0

    Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops.   This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.

    Mash: 45 mins.   Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.

    2.5 Kg of pale malt

    200g crystal malt

    270g of rye malt

    Boil: 40 mins.

  • Homebrew: Bon Hiver

    1 week ago
    Comments: 2

    I got a good deal on some hops that I'd never tried before & originally was to make two SMASH beers with them to see what they tasted like.   However time was was against me on this brew - hence the reduced mash & boil times - and I wanted to be sure the beer was a success.

  • Homebrew: In The Pink

    1 month ago
    Comments: 1

    I found some jars of sour cherries in Lidl & had to have them to make a beer with.   While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria.   The sourness will come from acid malt predominantly.

    Mash: 1 hour 10 mins starting at 70°C & falling to 57°C at the end.

    2 Kg pale malt

    250g acid malt

    150g crystal malt

    Boil: 1 hour

  • Homebrew: West Coast IPA

    1 month 3 weeks ago
    Comments: 2

    Having brewed a great session IPA using El Dorado & a good one using Chinook hops I took advantage of the opportunity to brew a slightly stronger, super hoppy IPA using both hops plus some Cascade.

    Mash - starting at 68°C and falling to 59°C at the end of 1 hour.

    3 Kg of pale malt

    Boil - 1 hour 15 mins