poorfatjames
Active Member
I'm going to try a Belhaven clone for my first homebrew. I have two recipes I need to choose from:
http://www.hbd.org/hbd/archive/2437.html#2437-6
and
https://www.homebrewtalk.com/showthread.php?t=5418
I'll be at the mercy of my LHBS, since this is my first attempt at brewing, but if you have any comments I'd love to hear them.
James
edit:
here's the Aussie version, but in Imperial (kinda expected it would be in the first place- guess they're converting)
Belhaven 80/- Clone.
Ingredients:
Light Liquid Malt 2kg 4.4 lbs
Light Dried Malt 1kg. 2.2 lbs
Dextrose 500g 1.1 lbs
Crystal Malted Grain 115g 4.1 oz
Black Malted Grain 65g 2.3 oz
Cascade Hops 25g .9 oz
Fuggles Hops 30g 1.1 oz
Goldings Hops 15g .5 oz
Irish Moss 1 teaspoon
Ale Yeast 1 sachet
(susbstitute Wyeast 1087 Ale Blend or 1728 Scottish Ale)
1. Crack grains, place in pot, cover with cold water
(about 3 litres (3 quarts)), bring to boil, strain and save the liquid.
2. Add all malts, both liquid and dried together with
dextrose to the strained liquid. Bring to the boil,
then add the Cascade and Fuggles hops and boil for one hour.
3. Add the Goldings hops and the Irish Moss and boil
for a further 15 minutes (15 minutes - haha).
4. Rehydrate and start yeast.
5. Cool wort down to 30-40C ( 86-104 F) as quickly as possible.
6. Strain wort into fermenter and fill up to the 20 litre (5.28 gal, 21.1 quart)
mark, and pitch yeast at 26C (78.8 F).
7. Ferment out at 22C for (71.6 F) 7-10 days. Bottle.
O.G. 1.041
F.G. 1.010
http://www.hbd.org/hbd/archive/2437.html#2437-6
and
https://www.homebrewtalk.com/showthread.php?t=5418
I'll be at the mercy of my LHBS, since this is my first attempt at brewing, but if you have any comments I'd love to hear them.
James
edit:
here's the Aussie version, but in Imperial (kinda expected it would be in the first place- guess they're converting)
Belhaven 80/- Clone.
Ingredients:
Light Liquid Malt 2kg 4.4 lbs
Light Dried Malt 1kg. 2.2 lbs
Dextrose 500g 1.1 lbs
Crystal Malted Grain 115g 4.1 oz
Black Malted Grain 65g 2.3 oz
Cascade Hops 25g .9 oz
Fuggles Hops 30g 1.1 oz
Goldings Hops 15g .5 oz
Irish Moss 1 teaspoon
Ale Yeast 1 sachet
(susbstitute Wyeast 1087 Ale Blend or 1728 Scottish Ale)
1. Crack grains, place in pot, cover with cold water
(about 3 litres (3 quarts)), bring to boil, strain and save the liquid.
2. Add all malts, both liquid and dried together with
dextrose to the strained liquid. Bring to the boil,
then add the Cascade and Fuggles hops and boil for one hour.
3. Add the Goldings hops and the Irish Moss and boil
for a further 15 minutes (15 minutes - haha).
4. Rehydrate and start yeast.
5. Cool wort down to 30-40C ( 86-104 F) as quickly as possible.
6. Strain wort into fermenter and fill up to the 20 litre (5.28 gal, 21.1 quart)
mark, and pitch yeast at 26C (78.8 F).
7. Ferment out at 22C for (71.6 F) 7-10 days. Bottle.
O.G. 1.041
F.G. 1.010