AG "FLINTSTONE SPEARHEAD"

[jubbo11]

I have been brewing for a couple of years now but never bothered taking any photos.

So I thought I would document the creation of "Flintstone Spearhead" named after one of my rugby teams penalty calls. This was created with my father on a sunny Sunday.

I had some left over grains and hops. I didn't really follow a recipe as such just tried to keep things in the right proportion.

Recipe:

3Kg Maris Otter
100g Crystal
120g Chocolate malt
60g Challenger hops for 90mins
15g fuggles for 15mins
15g Challenger for 15mins
Yeast Danstar nottingham ale yeast.

Starting SG 1036 final SG1009

I use an insulated picnic box mash tun with tap and copper strainer.

[IMG]http://i1215.photobucket.com/albums/cc5 ... /Grain.jpg[/IMG]

Grains are added. I had to mash for 15 mins longer as I was brewing outside and the temp of the mash reduced. I needed to top up with hot water and give it another 15 minutes before it passed the iodine test.

[IMG]http://i1215.photobucket.com/albums/cc5 ... G_0345.jpg[/IMG]

Time to Sparge: I fly sparge. Whilst the mashing is going on I heat water in the boiler. Once the mash is complete I transfer the hot water in a FV with tap and sparging arm connected. I then place the now empty boiler below the mashtun to collect the wort.

[IMG]http://i1215.photobucket.com/albums/cc5 ... G_0346.jpg[/IMG]

Bring the baby up to the boil and add the first lot of hops
[IMG]http://i1215.photobucket.com/albums/cc5 ... G_0349.jpg[/IMG]

Into the FV for 5 days.... Nice colour

[IMG]http://i1215.photobucket.com/albums/cc5 ... G_0341.jpg[/IMG]

Into the pressure barrel. I primed with 20 teaspoons of sugar.

[IMG]http://i1215.photobucket.com/albums/cc5 ... G_0342.jpg[/IMG]

After a couple of weeks it was very hoppy almost too much. But after two more weeks it has mellowed out and is certainly one of the best. We have had many guests pop round, try a pint and then decide to ditch the car and stay for 3 or 4.
[IMG]http://i1215.photobucket.com/albums/cc5 ... G_0343.jpg[/IMG]

[jubbo11]

If anyone knows what I did wrong with the pictures i'd appreciate it

Thanks

[jimp2003]

I have been brewing for a couple of years now but never bothered taking any photos.

So I thought I would document the creation of "Flintstone Spearhead" named after one of my rugby teams penalty calls. This was created with my father on a sunny Sunday.

I had some left over grains and hops. I didn't really follow a recipe as such just tried to keep things in the right proportion.

Recipe:

3Kg Maris Otter
100g Crystal
120g Chocolate malt
60g Challenger hops for 90mins
15g fuggles for 15mins
15g Challenger for 15mins
Yeast Danstar nottingham ale yeast.

Starting SG 1036 final SG1009

I use an insulated picnic box mash tun with tap and copper strainer.



Grains are added. I had to mash for 15 mins longer as I was brewing outside and the temp of the mash reduced. I needed to top up with hot water and give it another 15 minutes before it passed the iodine test.



Time to Sparge: I fly sparge. Whilst the mashing is going on I heat water in the boiler. Once the mash is complete I transfer the hot water in a FV with tap and sparging arm connected. I then place the now empty boiler below the mashtun to collect the wort.



Bring the baby up to the boil and add the first lot of hops


Into the FV for 5 days.... Nice colour



Into the pressure barrel. I primed with 20 teaspoons of sugar.



After a couple of weeks it was very hoppy almost too much. But after two more weeks it has mellowed out and is certainly one of the best. We have had many guests pop round, try a pint and then decide to ditch the car and stay for 3 or 4.

There you go!

Jim

[gnutz2]

Sounds like a decent brew, what color crystal did you use?

[jubbo11]

It was just the standard crystal malt i bought from H&G. 125 EBC.
The amounts of crystal and chocolate malts are about right but i didn't weigh them i just had them left over so emptied them in.
Now it's conditioned it is certainly one of the best i have made. The fact the 5 gallons almost went at a BBQ is testament to that.