I poured off the liquid into sterilized asda smart price water bottles and reserved that (if anyone wants any PM me and I'll send a bottle with drags of w圓789) and then reserved just the slurry and about 1 cm of the wort: Here are the two starters - the small one from dregs built up over 5 days the large one over 3 days and cooled night before brewday. Took a while but eventually all melted into this goooey sugary tasty syrup added to kettle at 15 minutes along with extra hops and protafloc: I took some boiling wort off to maelt the sugar: So I bought a 220v immersion heater element which I have to admit scares the living bejeesus out of me when I look at it and the suspending approach I took of a bent skewer was hardly the picture of safety:īUT it did give me an immediate and continuous pwerful rolling boil I have a brupaks boiler and also use one as my mash tun - these only have 1.8kw heating elements and in the past getting up to boil has taken AGES. So we're going Belgian - here's the sugars: Obligatory shot of grain and water-treatment additions for mash (omy water is VERY soft so there's precipitated chalk + epsom salts + bicard of soda here following Beer Alchemy guidance - simple grain bill of just balgian pale malt (from Thrifty) and CaraRed (from Malt Miller) This one went off REALLY well! Was raining lots so first time brewing indoors in a while - rather nice actually! ** This beer name is a BAD joke - a free sample bottle is on offer to first person who figures it out and posts image + explanation for those confused Prime with cane sugar to reach 3-3.5 vols CO2 ![]() Rack to secondary for maturation (may reprime with mixed culture at this stage)ĭregs recultured from 2 bottles of orval: add to bottling bucket Pitched at 15c and then allowed to rise to 20c for primary fermentation Note - these are both mixed cutlures of saccaromyces and brettanomyces with other wild yeasts also included in orval dregs WY3789 Trappist Blend (alternative = WLP510 Bastogne), 1 litre starter slurryĭregs from 2 bottles of Orval recultured - 1/2 pint starter slurry = RECIPE =Ĥ0g East Kent Goldings (5.1%) - first wort, IBUĢ5g East Kent Goldings (5.1%) - 15 minutes, IBUĤ0g East Kent Goldings (5.1%) - Dry Hop in secondary ![]() It's a little more complex to use and less visual/intuitive but MUCH more powerful and comprehensive. My first 'proper' use of this rather than BrewPal on iPod. So here's the recipe which was formulated with use of BeerAlchemy Touch by our very own Steve Flack. Got Belgian pale Malt from thrifty as my base - seemed appropriate and hopefully a little maltier than pilsener. So figured on using this instead of candi sugar, however rather than just this made up the recipe to use unrefined cane sugar as well to thin the body and add some flavour as well. This makes it a suitable sweetener for confectioners. ![]() For cooking purposes, it has a very low melt temperature and an extremely high burn temperature. The taste of pure coconut palm sugar resembles that of brown sugar, yet with more rounded caramel and butterscotch notes, without the metallic ending flavor that brown sugar has.
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