Depending on Englands outcome on saturday It was going to bed Red rose or Dead rose... There we have it..
Brewed the IPA based on Greg Hughes I have made some slight changes though.
5.8kg MO
150gram Medium Crystal
60 grams challenger 60mins
35 grams EKG 15 mins
35 grams EKG 0mins
I used a Wyeast London Ale liquid yeast which I did a starter with 120gram DME on Friday
I also wondered about doing possibly a little dry hop with a blend of challenger and EKG in a few weeks but will see how it goes.
I cooled teh wort down to 28 but had to nip out so dumped it in my fermenter and left it outside in the shade to cool down..
Since I now brew outside I am more paranoid about being more open and leaving it to cool down a bit wasn't ideal but I dumped the starter in at 24úc and left it where it was cool later on when it was 22úc within 4 hours it was starting to krausen up and its now 20úc.
Should be good the wort tasted good, I think def making a starter is good to get them off quickly.
OG was 1060 a touch higher than brewmate said but a few points here and there
Any thoughts on adding some challenger to a dry hop? or just leave it and see what the fermented wort tastes like?
I used a microwave stand in the bottom of my pot which allowed me to mash with the bag on top and I just kept the grains in when I raised the temp to 76 for a bit stirred then removed
Brewed the IPA based on Greg Hughes I have made some slight changes though.
5.8kg MO
150gram Medium Crystal
60 grams challenger 60mins
35 grams EKG 15 mins
35 grams EKG 0mins
I used a Wyeast London Ale liquid yeast which I did a starter with 120gram DME on Friday
I also wondered about doing possibly a little dry hop with a blend of challenger and EKG in a few weeks but will see how it goes.
I cooled teh wort down to 28 but had to nip out so dumped it in my fermenter and left it outside in the shade to cool down..
Since I now brew outside I am more paranoid about being more open and leaving it to cool down a bit wasn't ideal but I dumped the starter in at 24úc and left it where it was cool later on when it was 22úc within 4 hours it was starting to krausen up and its now 20úc.
Should be good the wort tasted good, I think def making a starter is good to get them off quickly.
OG was 1060 a touch higher than brewmate said but a few points here and there
Any thoughts on adding some challenger to a dry hop? or just leave it and see what the fermented wort tastes like?
I used a microwave stand in the bottom of my pot which allowed me to mash with the bag on top and I just kept the grains in when I raised the temp to 76 for a bit stirred then removed
