First AG 28/1/07

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
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RabMaxwell

Post by RabMaxwell » Tue Jan 30, 2007 2:44 pm

Whenever i make these malty treacly type beers i normally collect some of the first clear runnings from the mash tun in a separate pot. I boil the hell out of it and reduce & caramelise then add back to the main batch before the end. Especially good with scottish beers too. Cheers
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PieOPah

Post by PieOPah » Wed Jan 31, 2007 11:08 am

I am sure that I had a recipe for Newcastle Brown but dunno where it is.

Anyway, I was able to find this. No idea how close it is to the original but worth giving a go if you like your brown ale....

http://www.brew365.com/beer_newcastle_brown.php
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Dunlambert

Post by Dunlambert » Wed Jan 31, 2007 12:10 pm

Great thanks everyone. Well thats my next 2 brews sorted :lol:
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Dunlambert

Post by Dunlambert » Tue Feb 06, 2007 9:33 pm

Well I transfered the brew to a my keg tonight it finished bang on 1010 and smells fantastic. The only problem now is keeping away from it untill it matures :roll:

I have ordered my grain and hops for my next AG I am going to do the Old peculier recipe RabMaxwell posted for me. One thing though Scooby mentioned priming with black treacle and I like the sound of that. How much treacle would you use to prime ? Also I got some flaked maiz for the maltose syrup and am going to just use caine sugar for the invert but when would these be added ?
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Dunlambert

Post by Dunlambert » Mon Feb 12, 2007 5:32 pm

I have ordered my grain and hops for my next AG I am going to do the Old peculier recipe RabMaxwell posted for me. One thing though Scooby mentioned priming with black treacle and I like the sound of that. How much treacle would you use to prime ? Also I got some flaked maiz for the maltose syrup and am going to just use caine sugar for the invert but when would these be added ?

Grains arrived can anybody help ?
:)
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Dunlambert

Post by Dunlambert » Fri Mar 09, 2007 9:30 pm

Well here it is my first AG, Festival Mild.
I am very pleased it tastes fantastic, and I made it myself no kit \:D/ So now I am well and truly on the dark side :twisted: .

Cant wait now to try the Old Peculier thats busy matureing.


Image
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tubby_shaw

Post by tubby_shaw » Fri Mar 09, 2007 10:51 pm

It's a good feeling isn't it :D
There's no going back now :wink:
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louthepoo

Post by louthepoo » Sat Mar 10, 2007 11:50 am

that looks fantastic, what a head! its like guiness! gow did you get a head like that? thats the next step with my brewing apprenticeship!
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tubby_shaw

Post by tubby_shaw » Sat Mar 10, 2007 12:20 pm

louthepoo wrote:that looks fantastic, what a head! its like guiness! gow did you get a head like that? thats the next step with my brewing apprenticeship!
Good head retention is a combination of a lot of things, but IMO using good quality fresh ingredients is the main one.
The use of flaked barley, flaked or torrefied wheat as well as wheat malt will add extra glycoproteins that promote good head formation.
Making sure that all detergents and sources of grease are completely removed from anything that comes into contact with the wort or beer will help retain a good head. excess vaseline on seals and O rings is a major source of head destroying oils :(
Beers that have undergone a suitable maturation period will also show improved head formation and retention.
Finally there is always "cheating" by using creamers or N2/CO2 gas mixtures :lol:
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