3200 pale malt
120 Amber malt
244 crystal
175 wheat
20 black
hops
22g Challenger 7.5% for 60 minutes
35 Golinds 5.1% for 10
30G goldings 5.1% for 1
15( maybe 20??) goldings at flame out for a 20 minute steep.
Will be using essex ale by Whitelabs as it says it adds a biscuity effect which is what i am after ( the recipe is based loosly on a Bishops finger that i found somewhere!)
I made a 1000ml starter last night. Shook the life out of it then pitched the yeast. First signs of fermentation were a series of small bubbles ( loght foam) but as the jar is a 2l jar, and as the top is covered with Aluminium foil i don't expect a whopping karausen. in fact the last 2 Wl yeasts i have used have been like this.
Brew day is planned for tomorrow evening so the starter would have ghad 48 hours to get going prior to it being pitched.
I'll strir things up tomorrow by adding boiled cooled wort to it as soon as poss and whipping it with a paint mixer.
Am hoping the above will give me a nicely maltly tasty beer with a little bitterness. I am wondering if i should mash at 66 or whether i should mash slightly higher in order for more mouthfeel and body.
Thoughs appreciated please.
here are a couple of pics to get things started.
grist
am betting this will smell great when it gets into the mx with some water:
I am using essex ale yeast and thought i would make a slope from it as well.
As I started to make the starter solution the baby woke up, so my trustie assistant did the starter for me, from mixing the wort, to cooling and pitching. So far so good.
More to follow from brew day......
120 Amber malt
244 crystal
175 wheat
20 black
hops
22g Challenger 7.5% for 60 minutes
35 Golinds 5.1% for 10
30G goldings 5.1% for 1
15( maybe 20??) goldings at flame out for a 20 minute steep.
Will be using essex ale by Whitelabs as it says it adds a biscuity effect which is what i am after ( the recipe is based loosly on a Bishops finger that i found somewhere!)
I made a 1000ml starter last night. Shook the life out of it then pitched the yeast. First signs of fermentation were a series of small bubbles ( loght foam) but as the jar is a 2l jar, and as the top is covered with Aluminium foil i don't expect a whopping karausen. in fact the last 2 Wl yeasts i have used have been like this.
Brew day is planned for tomorrow evening so the starter would have ghad 48 hours to get going prior to it being pitched.
I'll strir things up tomorrow by adding boiled cooled wort to it as soon as poss and whipping it with a paint mixer.
Am hoping the above will give me a nicely maltly tasty beer with a little bitterness. I am wondering if i should mash at 66 or whether i should mash slightly higher in order for more mouthfeel and body.
Thoughs appreciated please.
here are a couple of pics to get things started.
grist
I am using essex ale yeast and thought i would make a slope from it as well.
As I started to make the starter solution the baby woke up, so my trustie assistant did the starter for me, from mixing the wort, to cooling and pitching. So far so good.
More to follow from brew day......
Hope your brews a good un :drink:
