Recipe suggestion

[Belto]

Being cheeky I wonder if the more experienced brewers can offer a recipe based upon the ingredients I have.
I like a strong full bodied beer pale or dark
what I have is collection of an inexperienced new AG brewer getting excited about the brew tomorrow and just getting used to the the gear I have
6Kg Maris Otter
500gr Torrified wheat
500gr Flaked barley

1.5kgs Crystal Malt
500gr Wheat Malt
Crushed black malt
Roast Barley
Challeger + Fuggles hops (Pellets)

[tubby_shaw]

How about, a strong, hoppy bitter
4.5kg Marris Otter
500g torrefied wheat
250g Crystal malt

90 minute mash at 67 C

90 minute boil with
30g Callenger hop pellets 7% aa
15g Fuggles hop pellets 4.5% aa

10g Fuggles hop pellets 4.5% aa for the last 15 minutes of the boil.

This is based on 70% efficiency and should give an OG of 1.050 an abv of 5% about 38 IBU's and plenty of body and head retention

[Frothy]

A stout

Pale Malt
Crystal
Flaked Barley
i.e. check out Eskimo Bob's recipe

Single Hopping with Fuggles

Frothy

[Belto]

Thanks for the suggestions
I am more of a bitter man so I think I'll go with Tubby.
Roll on tomorrow

[Garth]

how about this, it's a bit of a beast but should have plenty of body

Black Bat

23 litres
OG 1064 FG 1015
6.5% 42 IBU

Pale Malt 6.5kg
Crystal 730g
Black Malt 72g

Challenger 34g start of boil
Fuggles 58g start of boil
Goldings 20g last 15 mins

Mash liquor 17 litres
Mash Temp 67C

If you haven't got any Goldings you could just replace with some more Fuggles, it shouldn't make much difference

[tubby_shaw]

Thanks for the suggestions
I am more of a bitter man so I think I'll go with Tubby.
Roll on tomorrow

Let us know how it goes Belto
A bit more info for you if you want it
Use 11 litres of mash liquor at 80 C as your strike heat, if your grains are at 18 C and you mix well you'll end up with your 67 C mash temp
Just remember to preheat the mash tun
Good luck and I hope it goes well

[Belto]

thanks what a forum this is fantastic
I shall Keep all informed with Photos from my Green House brewerey, if possible. and you are interested sligthly enibriated at the momemt
From my first AG brew bottled clear and young
Son inlaw amased

[Belto]

Thanks Garth sounds a good one will keep in my repertray what ever they call it.
have copied and pasted it

[tubby_shaw]

Is the brew underway Belto or

sligthly enibriated at the momemt

Has a bad head delayed the start

[Bigster]

Brew Neighbour Belto
I would stick my head out the window to smell your brew but have got a stinker of a cold so cant smell/taste anything.

Hope all goes well today in beltos greenhouse - its great getting feedback on your brew when someone else tastes it.

[Belto]

Thanks all for your help
Started the brew bright and early getting use to the gear.
Mash went well as suggested 69 to 66C.
20ltr from MT 1.055 @ 20c
Boil as recommended after first 20 mins, leak from tap not tight loosing too much liquer had to Transfer to other boiler.
Can't explain details but during process a piece of 3" X 4" tinber fell into other boiler.
Not happy and glad I was in green house with my expletives Anyway carried on as brewers do.
Boil finished at 15ltrs SG 1.075 @ 30c
Cooled in cold bath water in garden, agitated to add oxygen
Topped up with Boiled water to 20ltrs SG 1055
Pitched with Gervins and onto mat.
Got a good feeling with this one but time will tell.
Unfortunately no Photo's
I think it will be a little too warm brewing in the GH later in the year.
But how do you guys manage brewing in the kitchen.
I make such a mess with all the excess water and mistakes dropping this knocking over that.
Thinking of making a tower arrangement and getting a larger boiler

[SteveD]

leak from tap not tight loosing too much liquer had to Transfer to other boiler.
Can't explain details but during process a piece of 3" X 4" tinber fell into other boiler.

All perfectly normal. I refer you to the five rules of brewing; Rules 1 and 2

1. Anything that can go wrong will go wrong
2. Anything that can't go wrong will go wrong
3. If something is going right you won't realise it until it goes wrong again
4. Nothing happens quickly unless you don't want it to
5. The time to be most alarmed is when you think everything is under control

how do you guys manage brewing in the kitchen.
I make such a mess with all the excess water and mistakes dropping this knocking over that.

I do the same, but in the kitchen. Go to the Porter brewday thread pics, and you will see a large green cloth covering the vital part of the kitchen floor - spillage mopper-upper.

[Belto]

Am I going funny
Scanning other brewers set up
A photo of a sparging/ mashing/ tower set up / a mis mash any where disorganised every thing anywhere as long as it produces a decent pint set up turns me on.
My own green house is fine drop / spill knock over swear shout and only the neigbours to worry about

[tubby_shaw]

Glad it all went "reasonably" well Belto
Keep us informed on how it's going and especially how it tastes when its done

[Belto]

Thanks tubby
Going well after 24 hrs Current Temperature 25C.
warm I know but it is in the garage and sat on a mat
Too cold without