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If I were to hold a wort at say95 degree,sC, for,95 minutes, would I get the same hop extraction as I would get froma100c boil for 90 minutes. In both cases I would have used9000 degree minutes of heat ? Or is there something special about the boiling point.
I always buy 20KG DMEas it stores well and LME can turn molded through air in the partly used container .the dry stuff is easier to handle and pour into the brewing vessel.For oneKG of pale grain I use 75% ofLME or65%of DME.i get the dry extract from Bintang , Indonesia,and it is very cheap.
My stout sg. was1059 and fell to1025 in32 hours, It gets up to47 degrees C in my shed in , February in South Australia, but does not affect the beer. It is now bottled but I wait a few days then carbonate.
Everyone is glad to hear of your wifes recovery, you shouldmake her some Guinness from an 1883 recipe from Ron Pattinson, 6.9 kg.pale malt,0.794 gms. amber malt, 455 gms black malt fuggles 85 gms for 90 mins. fuggles 85 gms fof 60 mins. goldings 71 gms , boil for 30 mins. She will soon be well.
Wheeler andProtz say50c for 30 minutes then 60 minutesat65degrees c for the mash,but all the books agree that it is high in diastase,they never use it alone, usually with Munich malt., will try infusion and step mash in two 10L brews to see which is best. In acouple of weeksas I am away , for 10 day...
Does anyone know what DAP is? It is an ingredient in making Belgian Candy Sugar for Abbey type brown alesLeffe Brun, Chimey etc.They use the term and it must be common in Canada, that is the HB sites that mention it.Iguessed Dried Apple Powder?
I am making a small brew of Broughtons old Jock,7.5 litres. I mashed700 gms of pale malt with 300 gms of corn meal ,which is very cheap grain 1 dollar per kg.,and35gms of roast barley .cereal mash at67degrees C for25 minutes then boil for half an hour, cool to66C, added afuther 300gms of pale malt a...
Has anyone tried making beer with say 75% flaked barley, as it is cheaper than pale malt, and is after all barley modified by an industrial method other than malting, and is marketed in bulk in health food shops? Beersmith reckons only to use 5% of it in a brew, why?
Ron Pattinson, has a couple of Youngers recipes that use nearly as much maize as pale malt, has anyone made a brew of this , and is it good ale. They kept making this ratio of grains until 1930 as Ron says, I* like a bit of corn, but 45+ per cent is unusual?