Jim's Beer Kit

A very old post, but has anyone brewed this recipe (from GW book) as mentioned by a previous poster. The colour states 65 EBC yet when I enter it into brewing software I get around 35 EBC (brown ale on beersmith states around 24-53EBC for a brown)? 65 would be very dark no? Thanks

I've just bottled a new batch (version 3). The last was good and relatively close to TT I my opinion. I've followed the GW recipe but included a post boil addition of Styrian. This is for a 12.5l batch so roughly double if you brew standard size batches. 2.4kg golden promise 30g black malt 15g fuggl...

I think the advice above is good. For a low carbonated bitter at 1.4 you are unlikely to produce exploding bottles of fermentation has finished. I do always use a calculator for priming and use the highest temperature after fermentation has completed. So if an ale and it stayed at 21c for a few days...

Dont you find that a lot of the recipes in Grahams book basically the same with just a few gms of say a particular malt basically only the difference, I do like most of the recipes but substitute the sugar for extra malt. That's certainly true for the British beers book. Fundamentally, a lot of bit...

Out of the two Altbier recipes would you make the Nussdorf At Thomas or the Zum Uerige Alt? Both sound nice but I'm leaning towards the Zum Uerige for a bit of extra bitterness.

BarnsleyBrewer wrote: ↑

Tue Feb 19, 2019 10:53 am

Apparently from Dorchester County Library.
Also noticed it was printed in the USA.

Just picked up a copy for £4.44 from Abe Books with shipping. They have 1 more apparently. Looking forward to getting this.

Was it an all grain brew? If so what was your mash temp and what grains were included in the kit. Also what yeast did you use? An FG of 1.016 is possible with a low attenuating yeast, especially if mashed high and grain bill has a lot of unfermentables.

Can you also upload a screenshot of the main recipe (showing all selected profiles, mash profile etc)? Can't see from the images the reason it would state the volumes in the timer.

I always make 10l batches and I still use an immersion chiller. It takes about 15 mins to pitching temp when cold outside or a little more in summer. Did use ice bath method a couple of times but vowed never again. The last few degrees I found a nightmare.

Thanks that certainly sounds like a good starting point!

Any ideas on the water profile? Thinking balanced between gypsum / sulphate?

I had better luck using the online calibration tool instead of the excel spreadsheet

Can you post the formula on here that you are using?

You could try a forced ferment next time. Take a sample from the fermenter on brewday after adding yeast (large enough to be measured with a hydrometer) and put in a container (or flask if you have a stir plate). This should ferment out rapidly (aerate well and shake regularly / place on stir plate ...

I hear Beersmith 3 will be out shortly - http://beersmith.com/blog/2018/06/01/be ... irst-look/

Sounds interesting and some worthwhile reasons for an upgrade.