Today I decided to brew
2.0kg Larger Malt
1.3Kg Wheat Malt
0.5Kg Crystal Malt
.5Kg White Sugar boiled in a pan with juice of a lemon until hard Crack, to be added at the last 15 of the boil.
Hops:
30gms Nelson Sauvin 11.5% @ 60, love the wine like flavor they have.
20gms Hallertauer Aroma 6.4% @ FO
Might do a 90 boil after reading wheerler's info on hops but he also says you can add some grain in the copper as did I note that Berry said the same. I'll see how how it goes.
Big Spoon of my Orange Jam that I almost let burn when I made it last year, will added to the last 15
Just about to xfr to the copper.
HOP TIME! Boil is a rolling.
Hops in, smelling like a Malty fine wine in the shed, Bacon sandwich me thinks now.
Just managed to burm my finger on the sugar, BUGGER
In the FV yeast about to go in. 5hrs
SG 1048 mashed @ 64
Yeast =WB-06 from my last 2 Wheat Beers and some S-04 from last Dark Beer.
Yeast is lookng fantastic.
OOH this is going to be a smooth hoppy brew.