Just spent the afternoon making this:
3kg Pale malt
500g Crystal malt
500g Candi sugar crystals.
65 degree mash for 1 hr
Boil 1 hr
60min: 30g Challenger
15min: Candi sugar
Flameout: 30g Chinook, 30g Wilamette
I've made this before, and given a couple of bottles to (home brew skeptical) friends, who were very surprised that this wasn't only drinkable, it was actually bloody nice.
Trouble is, I reached for the Irish moss towards the end of the boil, but I didn't have any left.
Is this doomed to never clear, or will it just take a bit longer?
3kg Pale malt
500g Crystal malt
500g Candi sugar crystals.
65 degree mash for 1 hr
Boil 1 hr
60min: 30g Challenger
15min: Candi sugar
Flameout: 30g Chinook, 30g Wilamette
I've made this before, and given a couple of bottles to (home brew skeptical) friends, who were very surprised that this wasn't only drinkable, it was actually bloody nice.
Trouble is, I reached for the Irish moss towards the end of the boil, but I didn't have any left.
Is this doomed to never clear, or will it just take a bit longer?