Hey,
I'm new to home brewing. My fist beer, an extract kit of Belgian Tripel is in the fermenter. Thinking ahead, I chose my next recipe: Whitey's Gone Fising Pail Ale, from The Complete Joy of Home Brewing. This is advertised as a flavorful ale with great drinkability.
The recipe for 5 gallons follows:
6.6 lbs. light malt extract syrup
1 oz. Amarillo hops (boiling): 8HBU (225 MBU)
3/4 oz. French Strisselspalt hops (flavor)
1/2 oz. Sterling hips (aroma)
English-style ale yeast
3/4 c. corn sugar (for bottling)
O.G.: 1.046-1.050
F. G.: 1.010-1.014
Bitterness: 27 IBU
I went to the LHBS to buy ingredients for this recipe. 2 substitutions were made:
1) Instead of the 6.6 lbs. of light LME, I bought 6 lbs. of Muntons plain light DME. Is this an equal substitution? Do I need to get more DME?
2) Instead of French spalt hops, I bought German spalt hops (LHBS was out of the French). Is this an equal substitution?
Also, I have Fermentis Safbrew s-33 dry yeast. My LHBS suggested this as an alternative to the Nottingham yeast, which I used before. He said it finished just a little less dry than the Nottingham. Any thoughts on this yeast?
Any thoughts on this recipe?
Jim
I'm new to home brewing. My fist beer, an extract kit of Belgian Tripel is in the fermenter. Thinking ahead, I chose my next recipe: Whitey's Gone Fising Pail Ale, from The Complete Joy of Home Brewing. This is advertised as a flavorful ale with great drinkability.
The recipe for 5 gallons follows:
6.6 lbs. light malt extract syrup
1 oz. Amarillo hops (boiling): 8HBU (225 MBU)
3/4 oz. French Strisselspalt hops (flavor)
1/2 oz. Sterling hips (aroma)
English-style ale yeast
3/4 c. corn sugar (for bottling)
O.G.: 1.046-1.050
F. G.: 1.010-1.014
Bitterness: 27 IBU
I went to the LHBS to buy ingredients for this recipe. 2 substitutions were made:
1) Instead of the 6.6 lbs. of light LME, I bought 6 lbs. of Muntons plain light DME. Is this an equal substitution? Do I need to get more DME?
2) Instead of French spalt hops, I bought German spalt hops (LHBS was out of the French). Is this an equal substitution?
Also, I have Fermentis Safbrew s-33 dry yeast. My LHBS suggested this as an alternative to the Nottingham yeast, which I used before. He said it finished just a little less dry than the Nottingham. Any thoughts on this yeast?
Any thoughts on this recipe?
Jim