Home Brew Forum

This is really jymbo's recipe from here link
but i couldn't resisit having a bash at it, i will be making some subtle differences like, slightly different hops and carmelisation of the first runnings but this is still jymbo's recipe at heart.

Im only getting started now so i'll be back when i get the mash on to put up some info.

All the best Del, gonna be a late one! Make sure you have some lubrication!

Have a good one delboy, enjoy it!

Have a good one

Wez wrote:All the best Del, gonna be a late one! Make sure you have some lubrication!

Already there wez, one of the reasons its a late one is because i made a detour to one of the best offies in belfast, watch out for me cropping up in the supping tonight thread
presently supping a clotworthy dobbin, well it would be ignorant not to really

Always a good brew when you can down a few too

Enjoy!

Right it was a bit of a clear the decks session on the MO front

So
5.5 kg MO (all that i had in the sack)
0.670 kg Crystal
0.160 Kg choc malt (light)
0.057 Kg Black malt
0.150 Kg flaked barley (didn't have any wheat knocking about and thought what the hell)

60 min mash at 66 C

Carmelisation of a few litres of the first runnings.
Boil for 60 min (well it is a late one)

Hop schedule
60 mins 25 ibu contributed equally by challenger and NZ hallertua aroma
0 mins 30 g of cascade.

Ferment with white labs burton ale yeast.

Excellent looking brew delboy, can you expand on the caramelization thing for me please?, something I've not come across before

Hope your evening goes well, Cheers

Redbloke wrote:Excellent looking brew delboy, can you expand on the caramelization thing for me please?, something I've not come across before

Hope your evening goes well, Cheers

No probs Rb, if you happen to like a subtle toffee taste in a beer, taking the very sugar rich first runnings and boiling them in a pan until they are greatly reduced produces a wonderful flavour (if you are into that thing) simply put its a bit like making caramel with sugar and water only you use the wort instead of sugar.
I like a bit of caramel in darker beers but others seem to loath it, i guess its down to personal taste.

Update: Hops in boil under way and a bottle of westmalle tripel slipping down a treat

Sounds right up my street delboy So, with the 2 (?) litres of first runnings you would boil them down to what volume, or for how long?

delboy...you're gonna be cleaning up with a headache in the morning....lubbly jubbly

Redbloke wrote:Sounds right up my street delboy So, with the 2 (?) litres of first runnings you would boil them down to what volume, or for how long?

A couple of hundred mls, to the ponit where it becomes a bit thick or viscous. Im a bit hamered, beer is sitting on the bench i'll decant it tomorrow

That's dedication to a cause, nice one db

This is another one of those brews that is going to test the theory that brewing is very very forgiving, no protofloc, no immersion chiller, left sitting in the boiler overnight, was at 40 C this morning, chucked in some chilled bottle water and finally chucked the yeast in this afternoon. I hope the brew gods are in a good mood

hope it works out good for you db, keep us informed