ElvisIsBeer
Member
Off work this week and fancied to muck about with a stove top AG of about 6 ltrs or so. No real strategy, other than wanted to try something a little different from my first AG (which was a 100% pale malt).
I was freewheeling a bit, and took no notes. Here's my, sort of recipe:
1.2 kg of Maris Otter
Some Brown Malt
Some Crystal Malt
Some Chocolate Malt
I got 4 ltrs of tap water to 75 degrees and chucked it in and de-clumped it. Lagged it with towels and left it for an hour.
Then I drained the grains.
I heated some water (I dunno �" maybe 4 litres) to 80 degrees, and chucked the grains in again. Left for ten or so, then drained and combined the worty-spargey stuff.
Once boiling I added some Willemette thingys. Boiled for about an hour.
Added some Cascadey things and a bit of a whirlyfloc. Boiled for 5 mins more.
Cooled it in the kitchen-based heat-exchanger.
OG was 1.075. I topped up with about a litre to make it about 6. Didn't check again. But assuming it'll have gone down to 1.062 or summat.
Pitched and washed up. Who know's how it will turn out, but I bloody enjoyed myself.
I was freewheeling a bit, and took no notes. Here's my, sort of recipe:
1.2 kg of Maris Otter
Some Brown Malt
Some Crystal Malt
Some Chocolate Malt
I got 4 ltrs of tap water to 75 degrees and chucked it in and de-clumped it. Lagged it with towels and left it for an hour.
Then I drained the grains.
I heated some water (I dunno �" maybe 4 litres) to 80 degrees, and chucked the grains in again. Left for ten or so, then drained and combined the worty-spargey stuff.
Once boiling I added some Willemette thingys. Boiled for about an hour.
Added some Cascadey things and a bit of a whirlyfloc. Boiled for 5 mins more.
Cooled it in the kitchen-based heat-exchanger.
OG was 1.075. I topped up with about a litre to make it about 6. Didn't check again. But assuming it'll have gone down to 1.062 or summat.
Pitched and washed up. Who know's how it will turn out, but I bloody enjoyed myself.