The dissolved salts in the water used for brewing affect the flavour of the finished beer.
- 1 day 21 hours agoComments: 3
- 4 days 15 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 1 day 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
- 1 month 4 weeks agoComments: 2
My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it. Quite right too. I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.
- 2 months 1 week agoComments: 2
- 3 months agoComments: 2
Having not brewed an IPA in quite a while it was time again. Not wanting a heavy, authentically accurate India Pale Ale I've used American hops with a reputation for giving the tropical fruit flavour I love in IPAs. I've made it a low strength alcohol beer as I prefer the taste of beer to the effects of them on me, also to keep it light & quaffable.
Mash - 1 hour 10 mins starting at 68°C and dropping to 63°C at the end.
2 Kg pale malt
50g acid malt
- 2 months 2 weeks agoComments: 2
With my last beer - Fruity Tooti - being the best beer I've brewed in ages I wanted to try another sour beer using acid malt, but using a more normal amount in the grain bill. I thought that a fruit addition would help this beer appeal to my friends that aren't keen on sours.
Mash - 40 mins starting at 70°C and falling to 63°C
2 Kg Pilsner malt
250g acid malt
½ teaspoon MgSO4
- 3 months 1 week agoComments: 2
My recent beer saison made with some acid malt was a big hit with friends and as the winter weather is conducive to brewing lager, I decided to make a lager with acid malt. Throwing caution to the wind - and receiving 100% extra acid malt for free when I bought 500g - I added more than style guidelines suggest for acid malt addition.
After showing the ingredient list to my daughter, she came up with the name!
Mash - 1 hour at 67°C