roedoejedeoerreder
Member
Found this website online and this is my first post. I made a beer recently that I think is quite good, although maybe a bit sweet due to my use of Palm Sugar. Although the sweetness is kinda honey-like or caramalish which is kinda nice. Here was my method, it would be great if you could tell me if you spot anything easily wrong.
1) cleaned everything with no-rinse cleaner
2) boiled 25L water and let chill
3) Put 10L in carboy, put 15L in pot
4) Only let carboy water chill to 65-70 deg.
5) Add 250g Cara-crystal malt in stocking for 30min
6) Remove malt and boil
7) Add 3 kg Muntons light dry extract and stir
8) Right after add 20g hops "East Kent Golding"
9) after 20 min add another 20g hops
10) after 40min add another 20g hops and take off heat
11) add 10g Irish moss and let sit 10min
12) Put wort in carboy and chill as quick as possible
13) when wort reaches approx 24deg add 14g "Safale S-04" dry ale yeast
14) stir and put lid on
I did this on March 9th and then I bottled on March 16th which I realize is a short time. When I bottled, I boiled around 80 g palm sugar with .5L water and added to the wort 15 mins before bottling. Again, if anybody can see anything wrong with the method let me know! Also, if it would help, I can post a picture of the beer! One problem is the large amount of "milky goo" that was left on the bottom of my carboy. Because some of it made it's way into my bottles!
Sorry for everything being in the Metric system, but I live in Denmark and can't figure out the imperial system for the life of me...hope some of you know how to convert!
1) cleaned everything with no-rinse cleaner
2) boiled 25L water and let chill
3) Put 10L in carboy, put 15L in pot
4) Only let carboy water chill to 65-70 deg.
5) Add 250g Cara-crystal malt in stocking for 30min
6) Remove malt and boil
7) Add 3 kg Muntons light dry extract and stir
8) Right after add 20g hops "East Kent Golding"
9) after 20 min add another 20g hops
10) after 40min add another 20g hops and take off heat
11) add 10g Irish moss and let sit 10min
12) Put wort in carboy and chill as quick as possible
13) when wort reaches approx 24deg add 14g "Safale S-04" dry ale yeast
14) stir and put lid on
I did this on March 9th and then I bottled on March 16th which I realize is a short time. When I bottled, I boiled around 80 g palm sugar with .5L water and added to the wort 15 mins before bottling. Again, if anybody can see anything wrong with the method let me know! Also, if it would help, I can post a picture of the beer! One problem is the large amount of "milky goo" that was left on the bottom of my carboy. Because some of it made it's way into my bottles!
Sorry for everything being in the Metric system, but I live in Denmark and can't figure out the imperial system for the life of me...hope some of you know how to convert!