mackenziemicro
Active Member
- Joined
- Feb 10, 2014
- Messages
- 37
- Reaction score
- 5
Hi all, still new to brewing or rather back after a long absence!! now brewed 3 coopers kits 2 with speciality grains, 1 extract with speciality grains and 2 partial mash.... been pretty happy with the results so far the only thing I seem to be struggling with is getting enough of a strong malty taste for certain styles...... have heard that mashing at a little higher temp may help that.... Anyway I just wanted to share my next brew that will go down on Sunday and see what some of you more experienced guys think and if you have any tips sorry its all decimal!!!!
Extra Special / Strong Bitter - Old Speckled Duck
820g Pale Malt Maris Otter
350g Crystal 60L
80g Special Roast
700g Light dry Extract (Coopers)
25g Challenger for 60 Min
15g Goldings East Kent 30 min
7g Goldings 5 minutes
450g Golden syrup steep for 10 minutes after flame out
1,000g Light dry Extract again steep for 10 minutes after flame out
Boil Volume about 12 litres topped off to 19l in the Fermentor....
Danstar Nottingham Yeast with starter
Mash temp 154F
Extra Special / Strong Bitter - Old Speckled Duck
820g Pale Malt Maris Otter
350g Crystal 60L
80g Special Roast
700g Light dry Extract (Coopers)
25g Challenger for 60 Min
15g Goldings East Kent 30 min
7g Goldings 5 minutes
450g Golden syrup steep for 10 minutes after flame out
1,000g Light dry Extract again steep for 10 minutes after flame out
Boil Volume about 12 litres topped off to 19l in the Fermentor....
Danstar Nottingham Yeast with starter
Mash temp 154F
