Hi all, I am just about to weigh my grains for my first brews of my new brewing season and I am more than happy to share the recipes with everyone. All being well I will be brewing next weekend, Mrs H's Rose wine has my full attention at the moment!
The first is my house bitter & the second is loosely based on a Shepherd Neame type brew. Both are based on OG 1044 @ 79% effiency, a 90 min. mash & boil, are 23 litres & well tried & tested!
I have used various yeasts on these brews, ie Wyeast 1028, Whitelab 005, Gervin etc & have had good results, I will be using Whitelab Burton for the first time on these brews.
Pale Malt 3930g
Crystal Malt 262g
Torrified Wheat 174g
Goldings hops - Start of boil aim for 36 Bittering units
Goldings hops - 20g last 15 mins of boil
Goldings hops - 8g at end of boil, soak for 30 mins.
Yeast of your choice.
Pale Malt 2992g
Crystal Malt 300g
Amber Malt 214g
Wheat Malt 256g
Torrified Wheat 170g
Glucose Brewing Sugar 342g
Target hops - Start of boil aim for 40 bittering units.
Goldings hops - 18g last 15 mins of boil
Goldings hops - 8g at end of boil, soak for 30 mins.
Yeast of your choice.
My next 2 brews
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Horden Hillbilly
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BitterTed
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Horden Hillbilly
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Thanks for that BT, If it is slow to start I know not to press the panic button!it seems a few folks that have used the Burton strain say it starts a bit slow, so you may want to make a good size starter before the first usage.
I always do a starter as part of my process, the first time I used Whitelab I pitched straight from the tube & it did take longer than I thought it would to start fermenting after reading Whitelab's pitchable claims, always done a starter since & noticed quicker starts & reduced fermentation times.
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eskimobob
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Horden Hillbilly
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Regardless of which yeast I use I always make a starter 2 days before I intend to brew. I use 60g of light spraymalt boiled in 300ml of water, allow it to cool & areate it, add the yeast & pour into a sterilised 1 pint glass milk bottle fitted with a bored rubber bung & bubbler.What size starter do you use with Whitelabs vials HH?
Presumably made with LME - how much do you use?
I use a small amount of torrified wheat in most of my brews solely for head retention, us northeners like a head on our brews!
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eskimobob
Pretty much the same as what I have been doing. ThanksHorden Hillbilly wrote:Regardless of which yeast I use I always make a starter 2 days before I intend to brew. I use 60g of light spraymalt boiled in 300ml of water, allow it to cool & areate it, add the yeast & pour into a sterilised 1 pint glass milk bottle fitted with a bored rubber bung & bubbler.
