1.5 weeks into the bottle and slightly warm (because I couldn't wait for it to completely chill) and this beer is amazing! The hop notes are fantastic. The malt, dead on with the original! Awesome beer! Thanks for the recipe.
Your blog is awesome
Just brewed this last night. Completely shyte efficiency, but it smelled and tasted pretty good. A pound of DME brought it close to in line with the recipe. I also pitched Thames Valley instead of Whitbread because the damn LHBS had it put in the wrong place and of course I didn't check before checking out. Anyway I've got the malt and hops to do another round so I'll see how this one comes out and then probably do one with the right yeast in a month or so.
Is there a recommended mash and sparge time for a bigger beer like this? I was thinking I'll do a 60 min mash and maybe a 15 min batch sparge. Is that enough? This is my first all grain and I'm pumped!!
scottland said:Mashing for 60min is plenty. Split your batch sparge into two parts, stir like crazy after each one, and you can run out the wort immediately after stirring. Just stir the sparges very well.
brew2enjoy: This really depends on your boil off rate. Go off of previous experience with full boil batches.
I usually do 6.25 gallons for a 60 minute boil, and did 7.25 for a 120 minute boil. Possibly 6.75 would be a good starting point. Something to keep in mind - after the first 30 minutes (60 minutes left) measure how much water you have in the pot. Adjust rate of boil from there.
I'm new to all-grain though...
Is their a/an extract version
If I cannot obtain Simcoe, any close substitutes you'd recommend?
I brewed this over the weekend and totally screwed up my mash temp, which lead to a very low OG. I read a couple versions of the recipe and the one I ended up with, which consequently was the wrong one, had a mash temp of 122 and then bringing it up to 149. So, I mashed at 122 for 40 minutes and then added enough water (stole from the sparge water, not sure if that was right or not) to bring it up to 149 for last 20 mins or so of the mash. My OG, chilled wort, ended up being a depressingly low 1.044. So, it's been sitting in the primary for a 4 or 5 days now and I have a couple of questions.
If I leave it alone will I end up with a low ABV, but drinkable beer? Albeit not a 90 min clone.
Is there anything I can do now to raise the OG, like add some DME? Or is that too late?
Scottland, I'd also like to know the reasoning behind splitting up the dry hop schedule.
If I leave it alone will I end up with a low ABV, but drinkable beer? Albeit not a 90 min clone.
Is there anything I can do now to raise the OG, like add some DME? Or is that too late?
so this isn't saying that it is only one type of hop, it is saying that the hop blend that they use is just being added constantly for 90 minutes?
Can I put this much grain in my 10 gal converted drink cooler I used for a mash tun?
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