Sorry there is no explaination of what to do in each stage, there are plenty of good brewing resource on the internet that can explain much better than I can. We are still amateur at full mash brews.
Mash
22l water at 70C
3kg Pale Ale Malt (we use Crisp from www.themaltmiller.co.uk)
500g flaked rice (or 'minute'/quick cook rice from the supemarket)
1kg flaked maize
Hold at 65C for 90mins (we don't have an insulated mash kettle so we heat intermittently so doesn't matter if not exact)
Sparge
12l water at 80C to get 30l wort
Boil
Boil for 30 mins
Add 30g Willamette hops
Boil for further 60 mins
Cool with wort chiller to temperature that yeast can be pitched
Put in to fermenter and top up to 24l
Pitch sachet of Safale US 05 (11.5g) yeast
Ferment as normal. We ferment for around 2 weeks or until the gravity has not changed for about a week
Bottle with 100g of sugar. We syphone from the fermenter in to a plastic barrel with a 'little bottler' and add the sugar which has been boiled in a little water. We then bottle using the 'little bottler'
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