Jdlundberg
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So, this is only the second beer I'm brewing. I'm also from Sweden, so my english might not be the best! But I need your opinion on the recipe and the technique I will use
The recipe:
500g Crystal malt (steeping this, might call it a partial mash?)
2,5kg Light malt extract (might want more of this?)
1 package of california lager yeast
28g Northern brewer hops for 60 minutes
14g Northern brewer hops for 15 minutes
14g Northern brewer hops for 1 minute
I want 19 litres of beer (5 gallons)
I would do as follows:
1. Put the crystal malt in a small kettle, put it in the oven for 40 minutes in 70 degrees celsius (158 fahrenheit)
2. Boil 4 litres of water and 0,5kg of the dry malt extract in my big kettle (10 litre)
3. After 40 minutes, pour the crystal malt-liquid through a strainer into the big kettle.
4. Put 28g of Northern brewer into the kettle and let it boil for 45 minutes
5. Then put 14 gram of northern brewern AND the rest of the dry malt extract into the kettle.
6. Then with 1 minute left, put 14 grams of northern brewer into the kettle.
7. Cool it down in the sink.
8. Pour the vort into the fermenting bucket and fill it up with as much water as is necessary.
9. Put the fermenting bucket in a room where it's about 17-18 degrees celsius at day (about 62 fahrenheit) and 13-15 degrees at night (about 57 fahrenheit)
10. After a week, put it in secondary fermentation in a room where its much colder, about 10 degrees celsius at day and maybe 5 at night (41-50 degrees fahrenheit)
11. After two weeks, bottle it and let it stand in the first (warmer) room again to gain carb.
12. After about two more weeks, put it somewhere cold and start drinking it.
Does this sound like a good plan? Is there anything I should change, anything I could do better? I wan't my beer to taste as similar to an Anchor Steam as possible.
I'm thinking about things as hops, yeast, malt - how much should I use?
Very grateful for any answers!
Love you all
Best regards,
Jonathan
The recipe:
500g Crystal malt (steeping this, might call it a partial mash?)
2,5kg Light malt extract (might want more of this?)
1 package of california lager yeast
28g Northern brewer hops for 60 minutes
14g Northern brewer hops for 15 minutes
14g Northern brewer hops for 1 minute
I want 19 litres of beer (5 gallons)
I would do as follows:
1. Put the crystal malt in a small kettle, put it in the oven for 40 minutes in 70 degrees celsius (158 fahrenheit)
2. Boil 4 litres of water and 0,5kg of the dry malt extract in my big kettle (10 litre)
3. After 40 minutes, pour the crystal malt-liquid through a strainer into the big kettle.
4. Put 28g of Northern brewer into the kettle and let it boil for 45 minutes
5. Then put 14 gram of northern brewern AND the rest of the dry malt extract into the kettle.
6. Then with 1 minute left, put 14 grams of northern brewer into the kettle.
7. Cool it down in the sink.
8. Pour the vort into the fermenting bucket and fill it up with as much water as is necessary.
9. Put the fermenting bucket in a room where it's about 17-18 degrees celsius at day (about 62 fahrenheit) and 13-15 degrees at night (about 57 fahrenheit)
10. After a week, put it in secondary fermentation in a room where its much colder, about 10 degrees celsius at day and maybe 5 at night (41-50 degrees fahrenheit)
11. After two weeks, bottle it and let it stand in the first (warmer) room again to gain carb.
12. After about two more weeks, put it somewhere cold and start drinking it.
Does this sound like a good plan? Is there anything I should change, anything I could do better? I wan't my beer to taste as similar to an Anchor Steam as possible.
I'm thinking about things as hops, yeast, malt - how much should I use?
Very grateful for any answers!
Love you all
Best regards,
Jonathan