moto748
Landlord.
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- Jul 15, 2010
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It's easy! Give it a go!
No mashing required.
No temperature control required.
Simple stove-top recipe.
9 litres water (do measure this fairly exactly, half a litre out is a lot on a small batch)
Pinch calcium chloride
1/4 tsp citric acid
1.5 kg parsnips (typically come in 500 g bags in supermarkets)
350 g medium spraymalt
330 g Demerara sugar (the idea there is 3 batches out of a 1 kg bag)
50 g black malt
50 g chocolate malt
(I started off with 100 g of black, which is fine, but I've got a bit fancy lately and tweaked it.
Whatever you have, really)
15 g Target hops
8 g Challenger hops
1/4 Protofloc
1/2 pkt US-05 yeast
Bring the water to a boil. Top and tail the parsnips, and cut them into chunks. put them in your boil-in-a-bag bag, along with the black/choc malt. Bung the spraymalt in the pan (careful, it's messy stuff) and your bag. I make my own bags out of stockinette, so I can dangle the end of the bag over the edge of the pan. From time to time give it a good 'dunk'. It will take a while to bring it back to boiling point.
Once it's reached boiling point, replace the lid loosely and adjust the heat to a simmer for 45 mins.
Now for the hops. Lift out the parsnip bag and discard. Bag squeezing not necessary! Bring to the boil. I use 15 g of Target for 45 mins, and 8 g of Challenger for the last ten minutes., I bung the Protofloc fragment in then too. If you haven't got Protofloc, you can do without it. I only use it out of habit, this beer will clear just fine. I put the hops in small muslin bags. You can buy them off ebay for next to nothing. Up the heat a little to a 'rolling boil' Replace the lid. Boil for 35 mins, keeping an eye on it from time to time. Add second hops and Protofloc, and boil for another ten minutes.
Fish the bags of hops out. Put the sugar in the bucket and pour on the wort.
If I bother with any cooling at all, it's putting the bucket in the sink full of cold water. Usually I let it cool naturally overnight. Anyway, when the temp has dropped down to say 22 deg, it's ready for pitching. At this point, take a hydrometer reading. It should be 1042-1043 (with temperature allowance)
I'm sure many yeasts would work, but I use US-05 and it works very well. In the early days I used S-04 and that was much less successful. Anyway, half a packet will do the job. Sprinkle in on, and should be bubbling away 24 hours later.
After 4 or 5 days, when fermentation has slowed, I transfer to demijohns. Divide the beer between two, they should be about two-thirds full. When i transfer, the main thng I'm leaving behind is the scum off the top. I siphon into demi-johns, but then add a few teaspoons-full of the yeast sediment to each one.
At this point, you can even do some dry-hopping. You may feel that's a bit 'lipstick on a pig', up to you...
I dangle a weighted muslin bag with around another 10 g of hops into each demijohn.
I dry-hopped this yesterday. It always creates a bit more action, as you can see. If you look closely, you may be able to see the thread clamped by the rubber bung. For reference, this is the small bucket I use. They are only around a fiver or so. Also you can see the sediment settling and the beer clearing. I bottle after another 4-5 days in the demi-johns. Check the FG. I find it generally gets down to around 1009, giving a strength around the 4.5% mark,which I think is ideal. From each batch, I'm getting around 12-13 500 ml bottles. I prime with 2.5 g of sugar per bottle (syrup injection method).
Then, after two or three weeks,
To sum up, 45 min simmer, 45 min hop boil, pour onto sugar, cool, pitch.
No mashing required.
No temperature control required.
Simple stove-top recipe.
9 litres water (do measure this fairly exactly, half a litre out is a lot on a small batch)
Pinch calcium chloride
1/4 tsp citric acid
1.5 kg parsnips (typically come in 500 g bags in supermarkets)
350 g medium spraymalt
330 g Demerara sugar (the idea there is 3 batches out of a 1 kg bag)
50 g black malt
50 g chocolate malt
(I started off with 100 g of black, which is fine, but I've got a bit fancy lately and tweaked it.
Whatever you have, really)15 g Target hops
8 g Challenger hops
1/4 Protofloc
1/2 pkt US-05 yeast
Bring the water to a boil. Top and tail the parsnips, and cut them into chunks. put them in your boil-in-a-bag bag, along with the black/choc malt. Bung the spraymalt in the pan (careful, it's messy stuff) and your bag. I make my own bags out of stockinette, so I can dangle the end of the bag over the edge of the pan. From time to time give it a good 'dunk'. It will take a while to bring it back to boiling point.
Once it's reached boiling point, replace the lid loosely and adjust the heat to a simmer for 45 mins.
Now for the hops. Lift out the parsnip bag and discard. Bag squeezing not necessary! Bring to the boil. I use 15 g of Target for 45 mins, and 8 g of Challenger for the last ten minutes., I bung the Protofloc fragment in then too. If you haven't got Protofloc, you can do without it. I only use it out of habit, this beer will clear just fine. I put the hops in small muslin bags. You can buy them off ebay for next to nothing. Up the heat a little to a 'rolling boil' Replace the lid. Boil for 35 mins, keeping an eye on it from time to time. Add second hops and Protofloc, and boil for another ten minutes.
Fish the bags of hops out. Put the sugar in the bucket and pour on the wort.
If I bother with any cooling at all, it's putting the bucket in the sink full of cold water. Usually I let it cool naturally overnight. Anyway, when the temp has dropped down to say 22 deg, it's ready for pitching. At this point, take a hydrometer reading. It should be 1042-1043 (with temperature allowance)
I'm sure many yeasts would work, but I use US-05 and it works very well. In the early days I used S-04 and that was much less successful. Anyway, half a packet will do the job. Sprinkle in on, and should be bubbling away 24 hours later.
After 4 or 5 days, when fermentation has slowed, I transfer to demijohns. Divide the beer between two, they should be about two-thirds full. When i transfer, the main thng I'm leaving behind is the scum off the top. I siphon into demi-johns, but then add a few teaspoons-full of the yeast sediment to each one.
At this point, you can even do some dry-hopping. You may feel that's a bit 'lipstick on a pig', up to you...
I dangle a weighted muslin bag with around another 10 g of hops into each demijohn.
I dry-hopped this yesterday. It always creates a bit more action, as you can see. If you look closely, you may be able to see the thread clamped by the rubber bung. For reference, this is the small bucket I use. They are only around a fiver or so. Also you can see the sediment settling and the beer clearing. I bottle after another 4-5 days in the demi-johns. Check the FG. I find it generally gets down to around 1009, giving a strength around the 4.5% mark,which I think is ideal. From each batch, I'm getting around 12-13 500 ml bottles. I prime with 2.5 g of sugar per bottle (syrup injection method).
Then, after two or three weeks,
To sum up, 45 min simmer, 45 min hop boil, pour onto sugar, cool, pitch.
