Badger Beer Extract/Mod
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Uncle Joshua
Badger Beer Extract/Mod
I've been drinking a few bottle's of Badger Beer and I love Hopping Hare and Tanglefoot and was wondering if anyone had an extract recipe or mod that would come close to one of them?
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kentspitfire
Re: Badger Beer Extract/Mod
I was also looking for a recipe for Hopping Hare and came across this on another HB forum:
Hopping Hare Extract Recipe 23 lts
Dried Malt Extract. Xtra Pale 5.5 EBC 2950 grams
Chocolate Malt 1050 EBC 20 grams
First Gold Whole AA 6.2%. 60 mins. 38 grams
Golding (Worcester) Whole AA 5.9%. 10 mins. 22 grams
Cascade (A) Whole 6.3%. 0 mins. 20 grams
Golding (Worcester) Whole AA 5.9%. 0 mins. 20 grams
Yeast: Wyeast 1187 or 1968
Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.010
Alcohol Content: 4.5% ABV
Bitterness: 30 EBU
Colour: 14 EBC
To Brew as an Extract Recipe.
Before you start, check the Alpha Acid values of the hops you have match the values given in the recipe. If not, get in touch and I will convert the quantities for you.
Bring 6 or preferably 8 litres of water to between 65-70 C and steep the Chocolate Malt for 30 mins. Monitor the temp and add heat if it drops below 65 C. Remove the grains with a strainer and bring the liquid to the boil.
Add 1.0 kg of Dried Malt Extract to the boiling water.
Add the First Gold Hops and allow to boil for 50 minutes. Top it up as you go along with water boiled in the kettle to keep the volume up. It's important not to allow too much to boil off as the SG will rise and the Alpha Acid will not be extracted properly from the Hops.
Add the Worcester Goldings Hops and allow to boil for a further 10 minutes, making a 60 minute boil in all.
Turn off the heat and top up with cold water to bring the temperature to 85°c.
Add 10 gms Goldings and 10 gms Cascade to the wort and allow to steep for 30 minutes.
Boil 2 lts of water in a separate container and add the rest of the Dried Malt Extract and stir thoroughly to dissolve completely. Add this to the FV together with the boiled wort and add cold water to bring the volume up to 23 lts.
Check the temperature and allow it to drop to no more than 20°c, then add yeast.
Allow fermentation to start and after 3 days add 10 gm Cascade and 10 gm Goldings directly to the FV.
Carry on as normal from here.
http://www.brewuk.co.uk/forum/topic/got ... -at-badger
As the guy says this is his go at guessing the recipe.
If you do have a go at this let me know how you get on as this is something i would like to try.
Hopping Hare Extract Recipe 23 lts
Dried Malt Extract. Xtra Pale 5.5 EBC 2950 grams
Chocolate Malt 1050 EBC 20 grams
First Gold Whole AA 6.2%. 60 mins. 38 grams
Golding (Worcester) Whole AA 5.9%. 10 mins. 22 grams
Cascade (A) Whole 6.3%. 0 mins. 20 grams
Golding (Worcester) Whole AA 5.9%. 0 mins. 20 grams
Yeast: Wyeast 1187 or 1968
Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.010
Alcohol Content: 4.5% ABV
Bitterness: 30 EBU
Colour: 14 EBC
To Brew as an Extract Recipe.
Before you start, check the Alpha Acid values of the hops you have match the values given in the recipe. If not, get in touch and I will convert the quantities for you.
Bring 6 or preferably 8 litres of water to between 65-70 C and steep the Chocolate Malt for 30 mins. Monitor the temp and add heat if it drops below 65 C. Remove the grains with a strainer and bring the liquid to the boil.
Add 1.0 kg of Dried Malt Extract to the boiling water.
Add the First Gold Hops and allow to boil for 50 minutes. Top it up as you go along with water boiled in the kettle to keep the volume up. It's important not to allow too much to boil off as the SG will rise and the Alpha Acid will not be extracted properly from the Hops.
Add the Worcester Goldings Hops and allow to boil for a further 10 minutes, making a 60 minute boil in all.
Turn off the heat and top up with cold water to bring the temperature to 85°c.
Add 10 gms Goldings and 10 gms Cascade to the wort and allow to steep for 30 minutes.
Boil 2 lts of water in a separate container and add the rest of the Dried Malt Extract and stir thoroughly to dissolve completely. Add this to the FV together with the boiled wort and add cold water to bring the volume up to 23 lts.
Check the temperature and allow it to drop to no more than 20°c, then add yeast.
Allow fermentation to start and after 3 days add 10 gm Cascade and 10 gm Goldings directly to the FV.
Carry on as normal from here.
http://www.brewuk.co.uk/forum/topic/got ... -at-badger
As the guy says this is his go at guessing the recipe.
If you do have a go at this let me know how you get on as this is something i would like to try.