abeyptfc
Landlord.
Hi folks, brewed 2 batches this weekend, I'm not sure if its batches 18 & 19, it might be 17&18, who knows.
First up was a pre-made stout ingredient kit from the homebrew company so I don't know the exact recipe. the second was a pale ale that I made up myself. I mashed the stout on Friday night, then the pale ale on Saturday and boiled both today, one on the SS boiler and the other simultaneously on the plastic boiler.
For the stout I decided to add some dessicated coconut to the boil with 5 mins to go then left it steeping for 15 mins after flameout, then ran the wort through the coconut in a muslin bag into the fermenter.I'll taste after fermentation and decide whether to add more coconut to the stout.
For the Pale ale - the E366 hops are 'experimental 366' hops from the malt miller, said to have unique mango, grapefruit and pineapple flavours, the Wai-iti is meant to be full of citrus, mandarin and lime zest.
the recipe for the pale ale was 3.5KG Marris otter, 350g Caramalt 25, 190g wheat malt.
(60 min boil)hops were 11g Magnum FWH, 11g at 60, 13g Magnum at 20, 10 each of E366 and Wai-iti at 10, 20g of each at 5, 20g of each at 0.I used some 'west coast' yeast from the MM aswell.
ended up with 23L of stout and 25L of pale ale.
got a few photos
mashing in the pale
first runnings from the stout
the dug trying to get in about the stout
double boil on the go, stout on the left, pale on the right
stout coming to the boil
Pale Ale hitting the boil
coconut measured out, just over 300g
hops going into the Pale Ale
First up was a pre-made stout ingredient kit from the homebrew company so I don't know the exact recipe. the second was a pale ale that I made up myself. I mashed the stout on Friday night, then the pale ale on Saturday and boiled both today, one on the SS boiler and the other simultaneously on the plastic boiler.
For the stout I decided to add some dessicated coconut to the boil with 5 mins to go then left it steeping for 15 mins after flameout, then ran the wort through the coconut in a muslin bag into the fermenter.I'll taste after fermentation and decide whether to add more coconut to the stout.
For the Pale ale - the E366 hops are 'experimental 366' hops from the malt miller, said to have unique mango, grapefruit and pineapple flavours, the Wai-iti is meant to be full of citrus, mandarin and lime zest.
the recipe for the pale ale was 3.5KG Marris otter, 350g Caramalt 25, 190g wheat malt.
(60 min boil)hops were 11g Magnum FWH, 11g at 60, 13g Magnum at 20, 10 each of E366 and Wai-iti at 10, 20g of each at 5, 20g of each at 0.I used some 'west coast' yeast from the MM aswell.
ended up with 23L of stout and 25L of pale ale.
got a few photos
mashing in the pale
first runnings from the stout
the dug trying to get in about the stout
double boil on the go, stout on the left, pale on the right
stout coming to the boil
Pale Ale hitting the boil
coconut measured out, just over 300g
hops going into the Pale Ale