Discussion in 'Beer Brewdays!' started by MyQul, Feb 26, 2016.
This beer gets increasingly lager like as it conditioned. I found, at 2 months it was really nice
So what MyQui forgot to mention is that mashing that amount of Rice Crispy results in a lot of snap crackle & pop!
I massively overshot my OG too with 1.048 at 17.5l that I diluted down to 20l and thats still quite high.
I would have thought that doing a congee type preparation on the rice would yield more fermentable results. In Brewing Classic Styles JZ and JJP have a cream ale recipe that includes a flaked rice option. They say to lengthen the mash to 90 min minimum (65C) to convert the rice and also suggest a 90 min boil to reduce the DMS.
I don't know what a congee is but it looks a nice beer
Hi Rodcx500z, congee is just a rice porridge. It does look like a nice beer!
I made some Golden Syrup today for a brew next week. It ended up a lot darker than Golden Syrup, more like dark amber, because I let the caramalization stage go on too long (I'll know for next time). I'm pleased with the results though. Really cheap to make too. I bought a bag of sugar from lidl for 64p. Plus a teaspoonful of lemon juice
How much was the tablespoon of lemon juice?
In the vids I watched about making GS they just use a slice of lemon but I already had a bottle of lemon juice, so that was nowt
Making this, this evening;
Bike Pirate Session Ale 5L
Original Gravity (OG): 1.043 (°P): 10.7
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.06 %
Colour (SRM): 7.1 (EBC): 13.9
Bitterness (IBU): 26.0 (Average)
833g Pale Malt
100g Golden Syrup
58g Crystal 60
58g (Bite size) Shredded Wheat
6.25g Challenger (7.2% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 70°C for 40 Minutes. Boil for 60 Minutes
Fermented at 19°C ish with Mangrove Jacks M15 Empire Ale yeast
No flavour hops?
Nope. I've always been intrigued by recipes which only had a bittering addition. BYOBRA has a couple, Bass being one of them. I bought a bottle of Bass a few weeks ago to try and really enjoyed it. So I thought I'd have a crack a making a beer with no flavour addition (which isnt a stout)
How did the Young's yeast turn out?
I got lots of sulphur coming off the starter , I suspect because I cultured it up too quickly and stressed he yeast. Doing a bit of research I read that even if starters smelly sulphury the beer will turn out fine. But I didnt want to risk it in batch. I will start again, culturing it more slowly. But the last couple of times I looked in my local ASDA there were no bottles of London Special ale.
Fair enough. I agree it's not worth risking a batch.
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