Try some of these great recipes out, or share your favourite brew with other forumees!
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mozza
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by mozza » Tue Nov 12, 2013 3:26 pm
Can someone please cast their eye over this for me and tell me if this will make a good lager. I've added some aroma additions because i dont want your typical bland commercial lager. However i dont want it too hoppy if that makes sense? I'd appreciate some advice as this will be my first ever lager attempt. I will be using saflager s-23 and will be doing a single infusion mash for simplicity.
Cheers and gone,
Mozza
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mozza
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by mozza » Tue Nov 12, 2013 4:30 pm
Also, would this water profile be suitable? sorry for all the questions!
Cheers and gone,
Mozza
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Fido97
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by Fido97 » Sat Nov 16, 2013 11:59 am
Hi, what yeast you planning to use? Oh and by the way where did you get the water spreadsheet? Looks like a useful tool.
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mozza
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by mozza » Sat Nov 16, 2013 12:27 pm
Saflager s-23 and it's brewnwater software. Fantastic bit of kit
Cheers and gone,
Mozza
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jimp2003
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by jimp2003 » Sat Nov 16, 2013 12:28 pm
Fido97 wrote:Hi, what yeast you planning to use? Oh and by the way where did you get the water spreadsheet? Looks like a useful tool.
The water calculator can be found here
https://sites.google.com/site/brunwater/
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Fido97
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by Fido97 » Sat Nov 16, 2013 6:49 pm
Thanks for the link. I've not tried that yeast but the recipe looks delicious. So that's a yay from me. Let us know how it turns out.
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mozza
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by mozza » Sat Nov 16, 2013 9:19 pm
Thanks for the thumbs up
will brew it once my order of lactic acid arrives. So Monday or Tuesday
Cheers and gone,
Mozza
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Belter
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by Belter » Sat Nov 16, 2013 11:36 pm
Lactic acid? Interesting.
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mozza
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by mozza » Sun Nov 17, 2013 5:06 pm
Haha was the first acid I saw on their website and I had a typical bloke reaction of 'that'll do!'
Probably should have looked into what acids do what flavour wise but I'm hoping it will be alright lol
Cheers and gone,
Mozza
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mozza
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by mozza » Tue Nov 19, 2013 7:39 am
sparge water heating up, it's f*cking freezing!
Cheers and gone,
Mozza
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Fido97
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by Fido97 » Wed Nov 20, 2013 1:07 pm
Lactic acid is fine - pretty sure pro brewers use it (depending of course where they are).
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mozza
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by mozza » Wed Nov 20, 2013 1:54 pm
I think I added something like 2.7 ml in total and I've been digging and apparently that's below any taste threshold
Cheers and gone,
Mozza
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Belter
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by Belter » Wed Nov 20, 2013 1:59 pm
I wasn't implying it wasn't fine at all. Just surprised Mozza made it his first choice
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orlando
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by orlando » Wed Nov 20, 2013 2:19 pm
Can give you the trots in large amounts, problem is I don't know what "large amounts" is, nor do I suspect do you!
I am "The Little Red Brooster"
Fermenting:
Conditioning:
Drinking: Southwold Again,
Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer
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mozza
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by mozza » Wed Nov 20, 2013 2:21 pm
Belter wrote:I wasn't implying it wasn't fine at all. Just surprised Mozza made it his first choice
Haha wasn't my first choice it was a lazy choice
but oh well I'm sure it will be fine
Cheers and gone,
Mozza
