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Old 30-07-2016, 09:03 PM   #21
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I've also has my eye on this one for ages. I think it's the biscuit malt that I like the idea of trying/tasting
I think I got onto biscuit (French for twice cooked, or in this sense, twice slightly toasted) because, guess what, it was on offer, at HBC or which ever.

I can't honestly tell you the flavour, body, mouth "feel" or anything else it adds to a brew. Where it sits alongside an amber or brown malt and how it makes a real difference, I can't say on the basis of my experience. They all seem to do much the same job.

If the colour of your beer is important, perhaps that is it?
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Old 30-07-2016, 09:07 PM   #22
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I think I got onto biscuit (French for twice cooked, or in this sense, twice slightly toasted) because, guess what, it was on offer, at HBC or which ever.

I can't honestly tell you the flavour, body, mouth "feel" or anything else it adds to a brew. Where it sits alongside an amber or brown malt and how it makes a real difference, I can't say on the basis of my experience. They all seem to do much the same job.

If the colour of your beer is important, perhaps that is it?
From what I've read it, does exactly what it says on the tin and adds a biscuity flavour to the beer. Its as simple as that.
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Old 30-07-2016, 09:08 PM   #23
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Some people may not want to write out a full brewday report but just say what they brewed.

So what did you brew today?

I made a 'bit's and bobs stout' to use up the odds and ends of grain I had
only a fart!
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Who's Garden? - belgian wit-5.58% - 1
Seasons to be cheerful pt 2 -Saison-7% - 2
King Kong - Big black Belgian Quad-12.86% - 10
East vs West - Belgian RIS-9% - 20
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Old 30-07-2016, 09:13 PM   #24
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only a fart!


Better than nothing I suppose
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Old 31-07-2016, 09:53 AM   #25
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Mashed in a pale ale at 9am this morning. Just real simple MO, tiny bit of crystal and little bit of carapils.

Gonna be a Columbus, Amarillo, cascade, centennial citrus blast with a touch of spicy chinook.

Last minute brew after plans had changed late yesterday so I'm at home for the day


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Old 31-07-2016, 11:27 AM   #26
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Currently making a cross between a spiced white beer and an IPA. Very much making it up as I go along, it's (very) loosely based on a recipe for a Hoegaarden clone. I don't know whether to call it "Pretty Fly (for a White Beer)" or "The Only IPA in the Village".
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Old 01-08-2016, 12:23 PM   #27
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Currently boiling some hops for an extract brew.

1.5kg Dark SME
0.5kg Light SME

30g Saaz for 35 Mins
20g Hallertau for 20 mins
80g Orange Peel for 15 mins
20g Saaz for 10 mins.

15L batch using M29 French Saison yeast.

Next up (Wednesday) Schwartzbier using 750g steeped 120L with a Belgian Ale Yeast.

Time is the one thing I have lots of for the next 5 weeks...

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Old 01-08-2016, 01:59 PM   #28
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Well, yesterday got a batch of yeast going and today realizing they had all gone to the other side. RIP little guys!
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Old 02-08-2016, 07:45 PM   #29
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A quick after work BIAB no chill witbier.
Got my brew day down to 3 1/2 hours including clean down
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Old 06-08-2016, 12:11 PM   #30
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Just coming to the end of brewing a pretty simple pseudo lager, Irish lager malt 95%, carablonde 5% and Hersbrucker at 60/10/0.

When I was on holiday in Cornwall I was drinking St Austell brewery's lager, Korev. It was lovely. On checking their site to see what the receipe was it said magnum, saaz and Hersbruker hops were used. It was the hersbrucker that gave it the fruty/floral flavour I so liked in it. Very much like EKG. At first I thought that's what they used until I checked their website
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