The dissolved salts in the water used for brewing affect the flavour of the finished beer.
- 1 day 19 hours agoComments: 3
- 4 days 13 hours agoComments: 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.
- 1 week agoComments: 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.
- 1 month agoComments: 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
- 1 month 3 weeks agoComments: 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