Brains SA

[thesmasheddemijohn]

It looks very nice if you ask me.

[MisterNETTO]

Wow that looks just like the real thing, I am new to brewing and would to love to be able to make that. I am only used to making wine, and I prefer Cider, When I go on the pull/piss in Cardiff I cant help myself One magners and thats it I am taking the irish out of some Vet stood at the bar.

[thesmasheddemijohn]

The badge he ment not the brew

[MisterNETTO]

When you making some more Brewmaster I am going to attempt to repilcate your recipe on the weekend. I think we should all meet up in Cardiff and exchange brews and see how they all taste

[delta9]

Certainly
HEre it is:

I suggest you try making a smaller mix intially I made 10 Litres Heres the recipe which I am telling you tastes just like Brains SA IF NOT BETTER

2Kg MO
250g Crystal Malt
110g Tortified Wheat
INTO THE MEGA COOLBOX MASH TUN 90 MINS Dont Sprinkle Sparge on the 2nd and third just tip is straight in and mix it up. LEave to Setlle for 10 -15 mins

THE BOIL:-
90 Mins
10g Cascade at 90 min
10g Cascade at 60 mins
6g Cascade at 45 min
6g Styrian at 30 mins
3g Styrian at 15 mins along with Irish Moss

Mega rapid cool using the coil

then FV with 6g So-4

SA .....DONE!!

Interesting!!! Would love to make this... I am consfused though...

First of all, what is "2Kg MO"?

And

"INTO THE MEGA COOLBOX MASH TUN 90 MINS Dont Sprinkle Sparge on the 2nd and third just tip is straight in and mix it up."

Could you please explain what a mega coolbox mash tun is (I honestly do not know what you saying, I am a big brew noob)

And, it gets worse (on my behalf)

"Mega rapid cool using the coil"

"then FV with 6g So-4"

Jesus on a bicycle - Could you please noob me out, would love to make this recipe.
If I need special equipment though, then don't worry explaining as I can't afford 100's of pounds worth of equipment.

Thanks, All the best

[delta9]

ok, I fiquired the MASH TUN bit now

[simple one]

Ok here goes.... (correct me if I misunderstand anything)

MO = Marris Otter Pale Ale Malt

I think he means that he is doing two batch sparges, not fly sparging. And he gives it a good stir prior to filtering through the grain bed.

After the boil he is going to rapidly coil the wort using and immersion chiller. Which is a lot of twisted copper piping put in to the boiling wort. Once he wants to chill the boiling wort, he switches of the the element/flame and runs cool water through the copper. Sometimes it helps to slow move the wort around the copper to drop the temp faster.

FV = Fermenting Vessel..... once the wort is cool enough it is moved to the FV and allowed to foam and splash, so it gets some air in to it. The oxygen in the air initial helps the yeast to get a good grip of the sugary wort and start converting the sugar in to alcohol. The s04 is the type of yeast he is using. Safe-Ale 04 is it what is says on the front of the packet. It is a dry yeast and can be sprinkled directly on the wort in the FV. Ideal for begginers and long time brewers alike.

When I first started homebrewing (beer) I found it very daunting. Even though I had already been doing wine along time. Starting with a kit beer helped me adjust to the scale differences. And when I decided to go All Grain I found it easier to learn the terms and methods by printing out the pages detailing them and putting them in plastic wallets. Making my own brewing book. It takes 2-3 All Grain brews before you stop worrying about messing up. But after that you start realising that it is actually quite easy. Although when you start striving for perfection the learning process starts all again.

My advice is if you havent bought anything yet. Start on a quality kit beer. The all up cost can be as little as £80-100 to get all the bits. But after that its just the price of the kit (£10-20 for 40 pints ish). Get used to the process and then understand how All Grain brewing fits in and around what you have learnt. If you want to shell out a bit more, or do some DIY to make a cheap All grain setup, then dont let me put you off. Plenty of people on this site have done it, and done it better than my first efforts.

Everything you need to know is on this site. But it does help to also have a good begginers guide in book for too. Also as you sort of suggested actually seeing someone skilled at it, doing it in front of you is priceless.

Happy brewing.

[delta9]

Ah thanks simpleone, I understand a bit better now, thank you for the explanation.

This is on the cards for a future brew when I get all my equipment together.

Thanks again

[alfie09]

For 23 litres try this

SA GOLD!
Date:
Gyle Number:
Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 10 lbs. 2.2 oz 4600 grams 84.7%
Crystal Malt 130 EBC 1 lbs. 4.3 oz 575 grams 10.6%
Torrefied Wheat 4 EBC 0 lbs. 8.9 oz 250 grams 4.7%


Hop Variety Type Alpha Time lb: oz grams Ratio
Cascade Whole 5.7 % 90 mins 0 lbs. 0.8 oz 23 grams 28.6%
Cascade Whole 5.7 % 60 mins 0 lbs. 0.8 oz 23 grams 28.6%
Cascade Whole 5.7 % 45 mins 0 lbs. 0.5 oz 14 grams 17.1%
Styrian Goldings Whole 4.5 % 30 mins 0 lbs. 0.5 oz 14 grams 17.1%
Styrian Goldings Whole 4.5 % 15 mins 0 lbs. 0.2 oz 7 grams 8.6%


Final Volume: 23 Litres
Original Gravity: 1.052
Final Gravity: 1.013
Alcohol Content: 5.1% ABV
Total Liquor: 33.7 Litres
Mash Liquor: 13.6 Litres
Mash Efficiency: 75 %
Bitterness: 40.0392813917859 EBU
Colour: 32 EBC

[alfie09]

i just upped it to 23 litres from the recipe stated should work out exactly the same as the recipe posted just use 12grams s-o4

[Chicken Dipper]

Looks great, deffo on the to do list. I remember my first pint of SA in Cardiff. Well, actually I don't, I remember being there, and I remember my mate had been on about it, and then talking about it the next day. Apparently it was really good!!! Ha ha