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Old 26-06-2017, 11:26 AM   #11
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Ajhutch is right, your water isn't great. Tesco Ashbeck will be fine to use, even better if you can get some calcium chloride and add a tsp to the mash.
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Old 04-07-2017, 01:32 PM   #12
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Originally Posted by strange-steve View Post
Ajhutch is right, your water isn't great. Tesco Ashbeck will be fine to use, even better if you can get some calcium chloride and add a tsp to the mash.
Any Calcium Chloride in particular? Not sure if I can buy in supermarkets or just Home Brew stores?

Also, as you both seem to have experience with NE IPA, I grabbed some Marris Otter last night, is that a good base malt for NE IPA or should I get something better? Also grabbed some Wheat Malt but now not sure if that is different to White Wheat as my recipe lists (Simply because it's a pale brown )
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Old 04-07-2017, 01:54 PM   #13
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If it were me then I'd recommend going for a nice hoppy SMASH recipe. Lets you get the hoppiness you want (depending on what you use) but takes out some areas where you could have problems. A nice Amarillo smash would be along the lines of 5kg Maris Otter so around 1055 OG, bitter to 45 IBU's with Amarillo at the start of the boil (so for 60 mins) then chuck in 50 g of Amarillo at flame out. Should aim for a FG about 1010-1012 so you'll get a hoppy pale ale at about 5.5%. Start with 25 litres of Ashbeck water in the boiler and you should end up with around 20-22 litres into the FV. The colour just using MO will be light straw so nice and pale. The hop is great and I bet you'll love it and there's a limited number of things to go wrong.
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Old 04-07-2017, 03:12 PM   #14
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Go for it, I did one as my 3rd AG stove-top batch.

1.5 kg maris otter, 200g medium crystal, 200g malted wheat, 100g flaked oats.
I went for a hop-burst style schedule (think that's the right term), hops were equal quantities of amarillo, cascade and galaxy as below.
20 min - 1.5g
15 min - 2.5g
10 min - 3.5g
5 min - 4.5g
0 min - 5.5g

I planned to do a dry hop but didn't bother in the end, fermented with danstar winsor for some unknown reason... only got down to 1.020 but I did mash hot at 68C (and help the temp in the oven since towels were losing too much heat). Ended up with a really tasty beer, a bit dark for the "style" due to the crystal but I'm sure I read somewhere it's used, I could say it's a NE(Scotland) IPA since crystal is so prevalent in British beers. Extremely smooth and hoppy but also satisfying due to the high finishing gravity and the high protein grains, would definitely brew this again. My father-in-law just found one in his fridge after a few months, it had dropped almost crystal clear and they rated it as the best beer of the bunch they were drinking that day (decided to sample a few of my brews I'd given him with some of his mates).

So as others have said, good for it, even if it's not perfectly to style you'll still end up with something tasty.
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Old 04-07-2017, 04:24 PM   #15
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Tesco value water comes from chase spring and thats a bit cheaper too
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Old 05-07-2017, 07:47 AM   #16
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Quote:
Originally Posted by Zephyr259 View Post
Go for it, I did one as my 3rd AG stove-top batch.

1.5 kg maris otter, 200g medium crystal, 200g malted wheat, 100g flaked oats.
I went for a hop-burst style schedule (think that's the right term), hops were equal quantities of amarillo, cascade and galaxy as below.
20 min - 1.5g
15 min - 2.5g
10 min - 3.5g
5 min - 4.5g
0 min - 5.5g

I planned to do a dry hop but didn't bother in the end, fermented with danstar winsor for some unknown reason... only got down to 1.020 but I did mash hot at 68C (and help the temp in the oven since towels were losing too much heat). Ended up with a really tasty beer, a bit dark for the "style" due to the crystal but I'm sure I read somewhere it's used, I could say it's a NE(Scotland) IPA since crystal is so prevalent in British beers. Extremely smooth and hoppy but also satisfying due to the high finishing gravity and the high protein grains, would definitely brew this again. My father-in-law just found one in his fridge after a few months, it had dropped almost crystal clear and they rated it as the best beer of the bunch they were drinking that day (decided to sample a few of my brews I'd given him with some of his mates).

So as others have said, good for it, even if it's not perfectly to style you'll still end up with something tasty.
Sounds good, I'm definitely going to try this style. My recipe has more MO and less Crystal so shouldn't be too dark for me.

Would you recommend mashing at a lower temp then if you struggled to hit FG?
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Old 05-07-2017, 06:04 PM   #17
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Hard to say for sure. I think Windsor is a poor attenuator, and my house was quite cold at the time. The CML US ale is a very good attenuator from what I hear in these forums so you probably shouldn't struggle. Have you run the recipe through any brewing software?
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Old 17-07-2017, 10:17 AM   #18
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Quote:
Originally Posted by Zephyr259 View Post
Hard to say for sure. I think Windsor is a poor attenuator, and my house was quite cold at the time. The CML US ale is a very good attenuator from what I hear in these forums so you probably shouldn't struggle. Have you run the recipe through any brewing software?
Have done on the recipe builder on this site, I have Beersmith on my phone too but not done that yet.
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Old 17-07-2017, 12:32 PM   #19
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A very good attenuator is not what you want with this style.

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Old 18-07-2017, 05:49 AM   #20
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You should totally go ahead with your recipe, just don't expect to turn out perfect as it is a tricky style even for experienced brewers. Worst case scenario you end up with a nice hazy IPA. Try to have fun and don't worry too much about the water right now, focus on the technique and the process.
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