Jim's Beer Kit

EDIT: This is meant to be in 'Brew Days'. Can I move it? Sorry about that. Edit: Thanks, Admin. Hi there Had a great brewday yesterday; probably the smoothest I've had since turning to all grain. I got some Bullion hops from Scuppeteer and they seemed to fit into my plans for a brown ale. The recipe...

I've used biscuit malt in pale/blond ales to give the malt flavour a slight edge so that the beer tastes slightly darker than it is (less than 10%). It would do well with the traditonal 10% crystal to make a bitter richer. It's also great in brown ales. There's a Randy Mosher recipe that has up to 2...

When my kids were younger we used to give them all sorts of apple puree products. They come in organic varieties, and some with other fruit added, in jars or plastic pouches. The flavour was always consistent and always very appley and I bet they're nice and sterile, too. Supermarkets have loads to ...

What could go wrong? Let us know how they turn out.

I once made a blond-ish ale that was just pale ale malt and 8% brown malt. It was surpsiingly toasty for it's colour and I remember thinking it would've been great with a load of ginger added.

What are your impressions of the Cardinal?

Can't think of a better send off, by the way. Nice touch.

I'd love to try the fig one. There's a beer called darbyste which uses wheat and fig juice and it's lovely. I think it would just be 50 50 wheat and pilsner. I got this date extract and was thinking of trying it instead of fig to see what happens or I could split the brew to demijohns and mess arou...

I've had a lot of success with fruity saisons. Have you used fruit before? I wait until primary fermentation's done (usually five days) then sling it all in. If you're using a lot of fruit, you may have to rack the saison into another, bigger, FV. I've had some hear-stopping experiences wondering w...

Get 100g each of Mosaic and Soraxhi Ace then decide when you get them.

David

I've had a lot of success with fruity saisons. Have you used fruit before? I wait until primary fermentation's done (usually five days) then sling it all in. If you're using a lot of fruit, you may have to rack the saison into another, bigger, FV. I've had some hear-stopping experiences wondering wh...

I stand corrected. Thanks, chaps. I've heard good things about Falconer's Flight so I'm expected a good beer now.
I'll try it this weekend and let you know what it's like.

Looks good. I'd get shot of the Goldings. I'm not sure what flavour they'd impart after 20min, esp as it'll probably be eclipsed by the Citra.
I'd also dry hop with some Citra. I find dry hopping really adds something than I can't get in the kettle.

I live in Spain where the craft beer scene is relatively new. I've just found a beer in a shop that boasts seven (count 'em) types of hops. I can't quite understand why they'd bother, but they are apparently in there. I haven't tried it yet (still at work) but it got me thinking: what seven hops cou...

I think the grain bill looks perfect. I'd be tempted to make it less bitter, though; 30 IBU max. I tried a brown ale recently that I thought was too bitter and was verging on a porter. But then it's your beer so go for it. Excellent late hops, btw. Inspired!

David

I liked this recipe and I'll be using it again this summer:

90% pale ale malt
6% flaked oats
4% amber malt (Crisp, 50 EBC)

Make it as weak/strong as you want.
All Pacific Jade to about 20 IBU with 'enough' at the 10 min mark. (I use 20g for 14 litres.)