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Manxnorton
Last Activity:
May 21, 2018 at 6:17 PM
Joined:
Jul 11, 2013
Messages:
1,943
Likes Received:
532
Birthday:
Jan 11, 1967 (Age: 51)
Location:
Newcastle
Occupation:
Retiring from HM Forces, part time custom knife ma

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Manxnorton

Senior Member, 51, from Newcastle

Supporting Member
Manxnorton was last seen:
May 21, 2018 at 6:17 PM
    1. Gerryjo
      Gerryjo
      FERMENTABLES:
      4.7 kg - United Kingdom - Pale 2-Row (78.3%)
      1.2 kg - German - Rye (20%)
      0.1 kg - United Kingdom - Chocolate (1.7%)

      HOPS:
      15 g - Summit, Type: Pellet, AA: 17.5, Use: Boil for 60 min, IBU: 30.48
      13.98 g - Cascade, Type: Pellet, AA: 7, Use: Boil for 10 min, IBU: 4.12
      10.99 g - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 10 min, IBU: 3.98
      8 g - Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 3.7
      8 g - Mosaic, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 4.21
      5.01 g - Summit, Type: Pellet, AA: 17.5, Use: Boil for 10 min, IBU: 3.69
      21.02 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
      27 g - Amarillo, Type: Pellet, AA: 8.6, Use: Dry Hop for 5 days

      MASH GUIDELINES:
      1) Temperature, Temp: 68 C, Time: 60 min, Amount: 29.9 L, Mashtun
      Starting Mash Thickness: 2 L/kg

      YEAST:
      Mangrove Jack - Belgian Ale Yeast M41
      Starter: No
      Form: Dry
      Attenuation (avg): 78%
      Flocculation: Medium
      Optimum Temp: 26.11 - 32.22 C
      Fermentation Temp: 27 C
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  • About

    Birthday:
    Jan 11, 1967 (Age: 51)
    Location:
    Newcastle
    Occupation:
    Retiring from HM Forces, part time custom knife ma

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    Brian

    Drinking
    little of the 1# Fursty..
    Fermenting
    Bottled/kegged

    cream ale 19l
    Altbier 23L
    Fursty Ferret 23l
    2# fursty 10l
    Conditioning
    Altbier
    whats left of the 1#fusty.
    NEXT BREW DAY
    something Hoppy...