Originally Posted by msa8967
Please let me know how this tastes once its has been bottled conditioned. If you have any suggestions on changes to make on it I would love to hear about them.
After looking at your recipe again I am not sure how close it is! But here goes:
5.5 kg Pale Malt
300 g Munich
300g Crystal - was told it is 80L
15g Southern Passion at 65 minutes
10 g fuggles at 25 minutes
11g southern passion and 14g cascade at flameout (unusual numbers because i just used what i had left).
Southern Passion is a South African hop.
I used S-05 (which has earned my respect as a fine yeast).
My mash schedule is designed around my equipment rather than science! So I mashed with 25L at 67 celsius for an hour, then sparge for 10 minutes with 10L also at 67. I put just over 30L in the pot and boiled it down to 24L into the fermenter - it was a bit longer than an hour but i think the hop schedule above is accurate. I get about 21L into bottles.
I don't have an immersion wort chiller so I put the hot wort into the fermenter (plastic carboy) and then put that into cold water - but it takes about 8 hours to reach pitching temperature.
I pitched on 4/Nov/2013 and bottled on 12/Nov/2013 - the rush is because the beer is for a party on 14/Dec/2013.
I sampled it last night with family. It is AWESOME.