MyQul
Chairman of the Bored
Yes, this is supposed to be a fairly easy going brew. I'll report back on this once it's done
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Yes, this is supposed to be a fairly easy going brew. I'll report back on this once it's done
yup and i only use an egg cup to catch the dripsI bet you spill more OG points on your floor on brew day,than are in my whole brew
MyQul
Chairman of the Bored
I took a reading on the Blonde Brute today and the FG is down to 1.007. I'll give it to the weekend then rack to a secondary and add the Amylase enzme. The taste of sample is very promising. Very light
MyQul
Chairman of the Bored
Blonde Brute down to 1.004 now. I'll rack to secondary today, check the gravity again on sat and put the amylase in
prog99
Landlord.
At that rate you'll not even need the amylase.
MyQul
Chairman of the Bored
Possibly not. But I want the gravity down to 1.000. I knew notty would get it down pretty low with a low mash on its own. It's a hungry beast!
MyQul
Chairman of the Bored
Just racked to the secondary. The smell is divine (the whole of MyQul Towers now smells like a brewery 
) I've got high hopes for this one.
) I've got high hopes for this one.
MyQul
Chairman of the Bored
Gravity down to 1.003 now. I dont think it'll go down further on it's own but when I prime it at lager level carbonation, that should finish it off to 1.000. The gravity sample had a lovely light floral flavour from the EKG and a light quaffable body. Cant wait till this is bottled and had a bit of conditioning
prog99
Landlord.
I was mulling your brew over in the car today whilst looking at the large numbers of elderflower this year.
I wonder if the two would go together?
I wonder if the two would go together?
MyQul
Chairman of the Bored
I think they would. EKG is quite floral and the trail jars tasted good
MyQul
Chairman of the Bored
Well after 6 weeks conditioning this has turned out to be a success. It tastes just like a lager! I definately recommend this to anyone who want to make a (light) lager but doesnt have the fridge to do so. This recipe is definately going into my rotation
Sounds spot on M. I concur with "lager" making...
An Ankoù
Landlord.
With a teaspoonful of amylase enzyme, I'd be surprised if it didn't!
Did it come down to 1.000 in the end?
Sorry Clint, meant to reply to Foxbat. Don't know what they've given me, but it works!
MyQul
Chairman of the Bored
It got down to about 1.001/1.002, then the priming sugar finished off the last one or two point
Just watched a video on YouTube with George from Barley and the Hops Brewing and excellent stuff from him as usual using amylase and our old friend Cornflakes.If you get chance take a look.
prog99
Landlord.
What a great channel, thanks.
prog99
Landlord.
I think this will be what I make for our climbing clubs new year meet. They'll never know!
Great channel and George knows his stuff.
MyQul
Chairman of the Bored
The only thing I would do different would be that I would dry hop it (and/or add a hop tea) if you use notty (but I suspect any yeast, because of the amylase). Because notty is so flocculant (and the amylase will in effect make any yeast effectively so) it has been noted it can 'drag' some of the flavour out of the hopping. Dry hopping should replace it.*
One other thing I noticed. Because the Amylase 'drags everything' out of the beer, to the bottom of the FV. I noticed quite a lot of **** in the bottom of the secondary. It means that if you no-chill like I do, you normally get chill haze in your beer. But the amylase seems to drag the haze creating proteins out of if, so you dont get chill haze when you put the beer in the fridge. The beer is very clear almost like it's been filtered
This beer is great for something like a club meeting because the grain bill is so small you can fit twice as much of the grist in your mash tun/BIAB pot and make twice as much beer. This is what I did. I then made a 50% concentrated wort, then diluted it up in the FV
If you want to make it even cheaper use white rice instead of rice crispies. You'll need to cook 330g of dry rice as rice triples in size when it cook. This is what I will do when I next make it.
I found, you'll need to condition it for about 6 weeks similar to when making a lager and cold conditioning. If you change my reciepe to make it a bit stronger, I'd suggest 1 day of conditioning for every OG point
If you want to make it as crisp as possible, make it in winter rather than summer.But there's no reason why you couldnt make it in summer with notty or even one of the cleaner kvieks
Finally If you want to make it more lager like, use a lager hop such as saaz. I used EKG. Im going to use saaz next time
*for anyone who wants to point out that dry hopping adds mostly aroma, I acknowledge this, but sense of smell and taste are so linked that the aroma gained from dry hopping should replace any hop taste lost
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