I have ordered a pin (cask) and I soon will have everything I need to do a proper cask ale, including beer engine, cooling gear etc. I've been waiting so long to do this that I cannot for the life of me decide on a recipe to brew. I want to brew something English and simple (like me) but as soon as I decide on something I change my mind. Here are a few recipes I fancy anyone willing to steer me one way or the other.? Anyone got a foolproof recipe for a cask virgin? I've brewed quite a few successful beers over the last year, Saisons, Oatmeal stout, Dark mild. The bitters have been the most dissapointing but that may be because I don't think they do well in bottles. Lambast, heckle or deride me I need some direction!
http://perfectpint.blogspot.com/2012/02 ... d-esb.html
http://www.northernbrewer.com/documenta ... Pro_TH.pdf
http://www.themadfermentationist.com/20 ... ecipe.html
Post #2 made 11 years ago
I started small and grew bigger. You started at the top!
http://brewingtv.com/episodes/2011/6/1/ ... -cask.html
http://brewingtv.com/episodes/2011/6/1/ ... -cask.html
Last edited by BobBrews on 19 May 2013, 08:31, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 11 years ago
Thanks Bob, I watched that and it's really good. My issue for the moment is not so much the process but I'm like a teenager on his first date, I want to pick a recipe that will work well in my new setup right off. I was hoping someone with more experince would make my decision easier of what to try first by saying "yeah I've done this, and it turned out great!" I guess I'll have to pick something and go for it.. I know you like the northern brewer stuff maybe I should do their Innkeeper kit?
Post #4 made 11 years ago
Last edited by 2trout on 19 May 2013, 22:16, edited 2 times in total.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews
Bobbrews
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- BME Brewer With Over 5 Brews From United States of America
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Post #5 made 11 years ago
That looks really good 2trout, the dark mild i made came out really nicely and my only fault with it was that it had a bit of a carbonic bite to it. It's a pretty good idea to try something that I don't have to orry about clarity with, thanks.
Post #6 made 11 years ago
I'd recommend buying Graham Wheelers Brew your own real ale. Its a great book of classic British ales and they all scale to any volume using the Biabacus
Amazon linky
Amazon linky
Last edited by Yeasty on 20 May 2013, 05:46, edited 2 times in total.
Why is everyone talking about "Cheese"
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- SVA Brewer With Over 50 Brews From Great Britain
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Post #7 made 11 years ago
I have that book but the trouble is there are so many and so many so similar. My first brew was Black Sheep Ale out of that book and possibly your biabacus file.
Post #8 made 11 years ago
I ended up making a simple session bitter with First Gold hops. The final gravity sample tasted brilliant and I filled up my new cask! Thanks for the suggestions which I will try next time
Brewer: Andy Cleveland
Style: Ordinary Bitter
Source Recipe Link:
Original Gravity (OG): 1.038
IBU's (Tinseth): 32.2
Bitterness to Gravity Ratio: 0.85
Colour:
ABV%: 3.68
Efficiency into Kettle (EIK): 87.9 %
Efficiency into Fermentor (EIF): 79.2 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 14 days at 18 C = 64.4 F
Volumes & Gravities
Total Water Needed (TWN): 33.98 L = 8.98 G
Volume into Kettle (VIK): 32.91 L = 8.69 G @ 1.031
End of Boil Volume - Ambient (EOBV-A): 25.53 L = 6.74 G @ 1.038
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.038
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.01 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
82% Maris Otter (6 EBC = 3 SRM) 3055 grams = 6.73 pounds
2.7% Crystal 85 (168 EBC = 85.3 SRM) 100 grams = 0.22 pounds
3.2% Crystal 60 (120 EBC = 60.9 SRM) 120 grams = 0.26 pounds
6% Torrified wheat (4 EBC = 2 SRM) 225 grams = 0.5 pounds
6% sugar 225 grams = 0.5 pounds
The Hop Bill (Based on Tinseth Formula)
21.5 IBU First Gold Pellets (7%AA) 27.7 grams = 0.979 ounces at 60 mins
10.7 IBU First Gold Pellets (7%AA) 27.7 grams = 0.979 ounces at 15 mins
0 IBU First Gold Pellets (7%AA) 27.7 grams = 0.979 ounces at 0 mins
Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66 C = 150.8 F
Mashout for for 10 mins at 76 C = 168.8 F
Miscellaneous Ingredients
Chilling & Hop Management Methods
Hopsock Used: Y (Pulled 0 mins after boil end.)
Chilling Method: Immersion Chiller (Employed 15 mins after boil end.)
Fermentation& Conditioning
Fermention: Wyeast 1469 for 14 days at 18 C = 64.4 F
Secondary Used: N
Brewer: Andy Cleveland
Style: Ordinary Bitter
Source Recipe Link:
Original Gravity (OG): 1.038
IBU's (Tinseth): 32.2
Bitterness to Gravity Ratio: 0.85
Colour:
ABV%: 3.68
Efficiency into Kettle (EIK): 87.9 %
Efficiency into Fermentor (EIF): 79.2 %
Note: This is a Pure BIAB (Full Volume Mash)
Times and Temperatures
Mash: 90 mins at 66 C = 150.8 F
Boil: 90 min
Ferment: 14 days at 18 C = 64.4 F
Volumes & Gravities
Total Water Needed (TWN): 33.98 L = 8.98 G
Volume into Kettle (VIK): 32.91 L = 8.69 G @ 1.031
End of Boil Volume - Ambient (EOBV-A): 25.53 L = 6.74 G @ 1.038
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.038
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.01 assuming apparent attenuation of 75 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info" onclick="window.open(this.href);return false; (needs link)
82% Maris Otter (6 EBC = 3 SRM) 3055 grams = 6.73 pounds
2.7% Crystal 85 (168 EBC = 85.3 SRM) 100 grams = 0.22 pounds
3.2% Crystal 60 (120 EBC = 60.9 SRM) 120 grams = 0.26 pounds
6% Torrified wheat (4 EBC = 2 SRM) 225 grams = 0.5 pounds
6% sugar 225 grams = 0.5 pounds
The Hop Bill (Based on Tinseth Formula)
21.5 IBU First Gold Pellets (7%AA) 27.7 grams = 0.979 ounces at 60 mins
10.7 IBU First Gold Pellets (7%AA) 27.7 grams = 0.979 ounces at 15 mins
0 IBU First Gold Pellets (7%AA) 27.7 grams = 0.979 ounces at 0 mins
Mash Steps
Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 66 C = 150.8 F
Mashout for for 10 mins at 76 C = 168.8 F
Miscellaneous Ingredients
Chilling & Hop Management Methods
Hopsock Used: Y (Pulled 0 mins after boil end.)
Chilling Method: Immersion Chiller (Employed 15 mins after boil end.)
Fermentation& Conditioning
Fermention: Wyeast 1469 for 14 days at 18 C = 64.4 F
Secondary Used: N
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Last edited by porchfiddler on 01 Jun 2013, 20:22, edited 2 times in total.
