Hi all.
Along with many others, no doubt, I recently picked up the Greg Hughes book Home Brew Beer. This includes a number of AG recipies that also include an extract equivalent recipe. Using these recipe data makes it very easy to convert them to a "half way house" recipe which is, in essence, half extract, but using a kit can, and half mashed base malt plus other grains and adjuncts.
Today's effort gives the "nod" to the Single Hop Ale recipes that appear on pages 118-121. I followed this faithfully, changing only the yeast, the hop, the speciality grain, the brew length and the methodology.
Mine was a Marynka Polish Pale Ale, using 100g of 2011 harvest hops I picked up from Rob the Malt Miller for £1 ages ago.
Did a mash in a 15L pot 2.25k MO and .25k Crystal (don't know the colouring nuber, but guess 60). This amount of grain really does fill the pot, pretty much. Followed the advice of clibilt in his newer version of this style.
Then did a mash out to 75C. At this point, I transfer the contents of the pan into the bag which lines the FV. This enables a dunk sparge in the pot, fairly soon after a rapid bag drain.
All the wort would have fitted in the pot for the boil, but I put some in a smaller pan at first as to make the boil easier to manage.
Split the hops something like 25 / 20 / 27 / 28 at 60m / 15m / 5m and flameout. (As GH suggests, except for the proportions).
I would not expect anything like a modern interpretation of IPA (PPA?) as the hops will have faded a fair bit over time. Am hoping more for a sort of English style hop presence, the sort that might be obtained using EKG, Fuggles Bramling X, First Gold etc but with a slight twist.
Then added a Coopers Cerveza kit (Tesco Sale!) and 650g table sugar to brew to 26.5L. This will probably give me 23-24L in secondary FV of very clear and very drinkable beer after 3 weeks in FV and similar 3wks + in bottles.
Along with many others, no doubt, I recently picked up the Greg Hughes book Home Brew Beer. This includes a number of AG recipies that also include an extract equivalent recipe. Using these recipe data makes it very easy to convert them to a "half way house" recipe which is, in essence, half extract, but using a kit can, and half mashed base malt plus other grains and adjuncts.
Today's effort gives the "nod" to the Single Hop Ale recipes that appear on pages 118-121. I followed this faithfully, changing only the yeast, the hop, the speciality grain, the brew length and the methodology.
Mine was a Marynka Polish Pale Ale, using 100g of 2011 harvest hops I picked up from Rob the Malt Miller for £1 ages ago.
Did a mash in a 15L pot 2.25k MO and .25k Crystal (don't know the colouring nuber, but guess 60). This amount of grain really does fill the pot, pretty much. Followed the advice of clibilt in his newer version of this style.
Then did a mash out to 75C. At this point, I transfer the contents of the pan into the bag which lines the FV. This enables a dunk sparge in the pot, fairly soon after a rapid bag drain.
All the wort would have fitted in the pot for the boil, but I put some in a smaller pan at first as to make the boil easier to manage.
Split the hops something like 25 / 20 / 27 / 28 at 60m / 15m / 5m and flameout. (As GH suggests, except for the proportions).
I would not expect anything like a modern interpretation of IPA (PPA?) as the hops will have faded a fair bit over time. Am hoping more for a sort of English style hop presence, the sort that might be obtained using EKG, Fuggles Bramling X, First Gold etc but with a slight twist.
Then added a Coopers Cerveza kit (Tesco Sale!) and 650g table sugar to brew to 26.5L. This will probably give me 23-24L in secondary FV of very clear and very drinkable beer after 3 weeks in FV and similar 3wks + in bottles.
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