Ok so this is take two of this review since this first effort ended with me wondering why i cant add more than one photo. Anyway... I will warn you I have a habit of jumping into things with both feet so when reading dont be surprised at the silly mistakes haha. Ok first review and first beer which involves mashing grains...
Recipe:
1.7kg Coopers Canadian Blonde
1.5kg Coopers Light Malt Extract
500g Light Spray Malt
250g Crystal Malt Grain
14g Styrian Goldings
T-58 Safale Yeast
S-33 Safale yeast
I used half a bag of 500g crystal malt so its easy to make another batch next time plus a little more hops.
First off, poured the 250g into the largest pan we have, added as much boiled water as it would take - approx 3.5 litres and boiled for 45mins stirring constantly. Completely forgot to add hops before the end of the boil, strained through a seive into another pan and left it to cool outside with the lid on whilst i watched my beloved Manchester United beat Liverpool...anyway...once cool i remembered the hops, added it in and boiled for 10 mins, then re-strained.
Poured both the canadian blonde and light malt extract into the fermenter, added 2 litres of boiling water, then the crystal wort. Stirred it all up and added the spraymalt which immediately became clumpy. So more stirring ensued until it all was dissolved.
I used eden falls water to bring the batch to 23 litres as SHWMBO has complained about the water bill so i have been forced to purchase my own, which if it means less hassle im happy. In my haste to get this brew on the go the FV it went into does not have a temp gauge on the side so i couldnt tell what temp i was pitching the yeast. I decided to leave it half an hour to either come up or go down a few degrees.
Pitched both sachets of yeast, sealed the lid, transferred to my brewing room, installed the airlock and slipped over a redundant jumper so the airlock came out of the neck :smile:
As I said at the start I have a habit of jumping into things with two feet and ending up to my ears in it, so I inevitably forgot to take a SG. The morning after making the brew, i took a reading once the froth and fizz had settled it was 1.055 ish. So after 14hrs of fermenting i figured maybe a starting SG of 1.058.
As it stands its currently bubbling away and seems like a success despite not knowing the correct process of getting wort and forgetting various key steps haha. I started this yesterday (Sunday 12th) and have a feeling it wont take long to get to the advised 1.012-1.014 although the usual 3 weeks for my brews will be adhered to. Below is a pic of the kit, and ill post an update once bottled and again after conditioning. Thanks for reading.
Recipe:
1.7kg Coopers Canadian Blonde
1.5kg Coopers Light Malt Extract
500g Light Spray Malt
250g Crystal Malt Grain
14g Styrian Goldings
T-58 Safale Yeast
S-33 Safale yeast
I used half a bag of 500g crystal malt so its easy to make another batch next time plus a little more hops.
First off, poured the 250g into the largest pan we have, added as much boiled water as it would take - approx 3.5 litres and boiled for 45mins stirring constantly. Completely forgot to add hops before the end of the boil, strained through a seive into another pan and left it to cool outside with the lid on whilst i watched my beloved Manchester United beat Liverpool...anyway...once cool i remembered the hops, added it in and boiled for 10 mins, then re-strained.
Poured both the canadian blonde and light malt extract into the fermenter, added 2 litres of boiling water, then the crystal wort. Stirred it all up and added the spraymalt which immediately became clumpy. So more stirring ensued until it all was dissolved.
I used eden falls water to bring the batch to 23 litres as SHWMBO has complained about the water bill so i have been forced to purchase my own, which if it means less hassle im happy. In my haste to get this brew on the go the FV it went into does not have a temp gauge on the side so i couldnt tell what temp i was pitching the yeast. I decided to leave it half an hour to either come up or go down a few degrees.
Pitched both sachets of yeast, sealed the lid, transferred to my brewing room, installed the airlock and slipped over a redundant jumper so the airlock came out of the neck :smile:
As I said at the start I have a habit of jumping into things with two feet and ending up to my ears in it, so I inevitably forgot to take a SG. The morning after making the brew, i took a reading once the froth and fizz had settled it was 1.055 ish. So after 14hrs of fermenting i figured maybe a starting SG of 1.058.
As it stands its currently bubbling away and seems like a success despite not knowing the correct process of getting wort and forgetting various key steps haha. I started this yesterday (Sunday 12th) and have a feeling it wont take long to get to the advised 1.012-1.014 although the usual 3 weeks for my brews will be adhered to. Below is a pic of the kit, and ill post an update once bottled and again after conditioning. Thanks for reading.
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