'Original ale'

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Laripu
So far gone I'm on the way back again!
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Joined: Sun Jun 29, 2008 4:24 am
Location: Tampa, Florida, USA

Re: 'Original ale'

Post by Laripu » Tue May 29, 2012 11:08 pm

Invalid Stout wrote:If I were going to do a no-boil ale I'd definitely at least bring the mash up to pasteurisation temperature at some point. You know how bad spent grain stinks after a few days. Leave all those organisms on the grain alive and the ale will taste foul and probably grow a layer of fur on top.
Mash-out at 168°F is above pasteurization temperature.

HTST pasteurization temperature is 72°C = 162°F, for at least 16 seconds. If you hold mash-out temperature for 30 seconds you should be completely safe.
Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking: Mostly Canadian whisky until I start brewing again.
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vai

Re: 'Original ale'

Post by vai » Sun Jun 03, 2012 9:38 pm

I never managed to do this, I tried to look for places to get:

6g - Sweet Gale / Bog Myrtle
6g - Yarrow
6g - March / Wild Rosemary

But couldn't or it would of cost me £15-20 to brew up just 4.5L of the stuff and those ingredients are the ones most commonly mentioned or 'best'
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