brew2enjoy
Well-Known Member
I have heard from multiple people that Thomas fawcett amber malt is what DFH actually uses.
Crisp amber works well, but I like Thomas Fawcett amber malt better. It might be harder to find, but it's really good.
Looks like rebel brewer has it.
http://www.rebelbrewer.com/shoppingcart/products/Fawcett-Amber-Malt-(by-the-ounce).html
Also looks like they have all 3 hop varieties in stock. Let's hope it is still there when I get home tonight to order for this beer!
My OG was 1.074, final 1.014! 7.9% ABV? 2 of these and I'll be wasted, almost an imperial IPA? I racked to secondary and I'm going to dry hop on Wednesday for 7 days. Thanks yooper.
idigg said:Will I get good results with dry hopping in a muslin bag? First time trying this as I hate racking around hops lol
Will I get good results with dry hopping in a muslin bag? First time trying this as I hate racking around hops lol
So I bought this as a kit from my LHBS awhile back (extract) and the recipe looked like this:
7lb DME
1 bag of specialty grains including:
- aromatic malt
- crystal malt 60L
- honey malt
1oz (total) warrior
1oz (total) Amarillo
1oz (total) citra
The hops were all spread out with some dry hopped. I recall also throwing in 1oz cascade hops in the keg to dry hop while I drank it.
This was probably the best beer I have ever drank. My problem is they don't list the proportions of the specialty grains. Can anyone take a shot at these? I was thinking perhaps 8oz crystal, 4oz honey, 4oz aromatic malt but what could the aromatic malt be?
How do my proportions sound?
Yooper said:It could be in those proportions, but it could be something else. I think that would be a good place to start.
What do you think would be considered an aromatic malt? Sorry, just starting to make my own recipes so not familiar enough with a different grains yet.
I'm gonna brew this this weekend
My lhbs did not have warrior so I am using Columbus instead as a substitute. They had plenty of simcoe and Amarillo though
I am fighting the urge to brew an all simcoe ale
I am looking forward to brewing this, I know the recommendation here is for a clean American style yeast. With that being said I know dfh uses ringwood style yeast in this recipe and in Scotland's 90 and 120 min clone he uses whitbread style yeast or s-04. I am going to be kegging northern brewers Innkeeper that I used s-04 in, is there any reason I could,t just rack this recipe onto the yeast cake? I would imagine there shoul be enough yeast in the cake to have n optimal pitching rate. Sorry for the typos, autocorrect is a pain sometimes.
I am looking forward to brewing this, I know the recommendation here is for a clean American style yeast. With that being said I know dfh uses ringwood style yeast in this recipe and in Scotland's 90 and 120 min clone he uses whitbread style yeast or s-04. I am going to be kegging northern brewers Innkeeper that I used s-04 in, is there any reason I could,t just rack this recipe onto the yeast cake? I would imagine there shoul be enough yeast in the cake to have n optimal pitching rate. Sorry for the typos, autocorrect is a pain sometimes.
I cant comment from personal experience, but I have read on here that overpitching can be bad as well. You should wash the yeast cake and then use the correct amount according to the pitching calculator.
Brewed this recipe up last Sunday...was my first time brewing an all grain recipe. My OG was off by a bit (1.062)...but it I had a blast doing it! It was the first time I used a yeast starter as well and it took off like crazy! I used a blow off for the first time just for preventative measures. I took a peek last night to see how it was doing...man alive...the smell was amazing! One thing about homebrewing is allowing me to practice is patience!
I have a question though regarding fermentation temp. Its sitting at about 63 right now...and after checking last night there is still a very think layer of krausen on top. I've been reading about slowly raising the temp during fermentation...when would be a good time to start doing so and what would be the next ideal temp to let it sit at?
Thanks so much and thanks Yooper for the recipe! I'm glad I picked this for my first all grain...and can't wait to try it out!
I brewed a partial mash adaption (just substituted some 2 row for a bit of extract to keep the cost lower) of this about two and a half weeks ago. Started at 1.072 and I'm down to 1.015 with pacman yeast. The hydro sample tasted awesome! Put it in the keezer to cold crash a few days, then will dry hop in keg and carb. Excited to taste the final of this. Thanks for the recipe Yooper.
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