I intend to prepare a 23 litre brew and lager it at 10 degrees for 11 weeks, so I'm looking for a recipe that will just use the ingredients that I have to hand as follows:
Grains
Maris Otter
Caramel Malt
Crystal Malt
Chocolate Malt
Plain or Toasted Oats
Hops
East Kent Goldings Whole Leaf
Styrian Goldings Whole Leaf
Sazz Whole Leaf
Perle Whole Leaf
Cascade Pellets
Hallertau Pellets
Citra Pellets
Yeast
Youngs Lager Yeast
It is for the summer months so I would like a fairly bitter, low ABV (4% - 5%) brew with a decent twang of hops in the finished product.
At the end of the 11 weeks all I wish to do is transfer it to a Bottling Bucket, carbonate it and then bottle it.
Assuming that I can find the right recipe, Plan A is:
o 21st March start the brew.
o 4th April rack into secondary FV and place in the fridge at 10 degrees.
o 20th June bottle and carbonate at 18 degrees.
o 4th July move to shelves at ambient to clear.
o 18th July sample the finished product (if clear).
That's not too long if you say it quick! :lol:
Looking forward to suggestions! :thumb:
Grains
Maris Otter
Caramel Malt
Crystal Malt
Chocolate Malt
Plain or Toasted Oats
Hops
East Kent Goldings Whole Leaf
Styrian Goldings Whole Leaf
Sazz Whole Leaf
Perle Whole Leaf
Cascade Pellets
Hallertau Pellets
Citra Pellets
Yeast
Youngs Lager Yeast
It is for the summer months so I would like a fairly bitter, low ABV (4% - 5%) brew with a decent twang of hops in the finished product.
At the end of the 11 weeks all I wish to do is transfer it to a Bottling Bucket, carbonate it and then bottle it.
Assuming that I can find the right recipe, Plan A is:
o 21st March start the brew.
o 4th April rack into secondary FV and place in the fridge at 10 degrees.
o 20th June bottle and carbonate at 18 degrees.
o 4th July move to shelves at ambient to clear.
o 18th July sample the finished product (if clear).
That's not too long if you say it quick! :lol:
Looking forward to suggestions! :thumb:
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