irecipients want to try my first brew with a beer I like,I bought the book clone brews and found whAt I want on page 160 brains traditional welsh ale,but I am getting confused with the recipie and the mini mash method and the all grain method listed.if any one has the book and could translate this into a format that is easy to understand I would be most grateful.im not thick but this is confusing me.
regards
Steve
Post #2 made 14 years ago
Hi Steve
I haven't got the book (yet!!!! HELLO SANTA YOU LISTENING !!
) but if you have a read up on this thread Here and post the info of your brew in a format like the guys have there we will be able to sort it for you. We will also need your pot diameter and how much beer you want to end up with in the keg/bottles.
If you've brewed previously and have your efficiency and evaporation figures (boil off) that would be great. (these are not essential just nice to haves)
Yeasty
I haven't got the book (yet!!!! HELLO SANTA YOU LISTENING !!
) but if you have a read up on this thread Here and post the info of your brew in a format like the guys have there we will be able to sort it for you. We will also need your pot diameter and how much beer you want to end up with in the keg/bottles.If you've brewed previously and have your efficiency and evaporation figures (boil off) that would be great. (these are not essential just nice to haves)
Yeasty
Last edited by Yeasty on 01 Dec 2011, 17:41, edited 4 times in total.
Why is everyone talking about "Cheese"
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Post #3 made 14 years ago
here is what it says
crush and steep in 1/2 gallon(1.9ltr)150f (65.5c) water for 30 mins. 227g 55oLbritish crystal malt
2. strain the grain water into your brew pot sparge the grains with 1/2 galon(1.9ltr) water at 150 oF(65.5c)Add water to the brew pot 5.7 ltr total volum.Bring to the boil remove pot from the stove and add
2kg munitions light dme
113 g cane sugar
57g glu cose syrup
42g fugglqeqs@ 5%aa
3. add water until total volume in brew pot is 9.5 ltr boil for 45 mins then add
14 g east Kent holdings
5 ml Irish moss
4. boil for 13 mins and add
14 g fugglqeqs
5. boil for 2 mins remove pot from the stove and cool for 15 mins.strain the cooled wort into the primary fermenter and add cold water to obtain 19.5ltr then when under 21c add yeast
wyeasts 1028 London ale yeast
ferment in fermenter adding 300ml munitions extra light dme boiled in 2 cup of water
then it says
all grain method
mash 1.3kg British 2 row pale malt with the speciality grain at 65.5 c for 90 minute .add 6 hub of the buttering hops,the cane sugar and the glucose syrup for 90 mins of the boil. add the flavour hops and Irish moss for the last 15 mins of boil and the aroma hops for the last 2 mins
I am using a 55ltr keg to boil up
crush and steep in 1/2 gallon(1.9ltr)150f (65.5c) water for 30 mins. 227g 55oLbritish crystal malt
2. strain the grain water into your brew pot sparge the grains with 1/2 galon(1.9ltr) water at 150 oF(65.5c)Add water to the brew pot 5.7 ltr total volum.Bring to the boil remove pot from the stove and add
2kg munitions light dme
113 g cane sugar
57g glu cose syrup
42g fugglqeqs@ 5%aa
3. add water until total volume in brew pot is 9.5 ltr boil for 45 mins then add
14 g east Kent holdings
5 ml Irish moss
4. boil for 13 mins and add
14 g fugglqeqs
5. boil for 2 mins remove pot from the stove and cool for 15 mins.strain the cooled wort into the primary fermenter and add cold water to obtain 19.5ltr then when under 21c add yeast
wyeasts 1028 London ale yeast
ferment in fermenter adding 300ml munitions extra light dme boiled in 2 cup of water
then it says
all grain method
mash 1.3kg British 2 row pale malt with the speciality grain at 65.5 c for 90 minute .add 6 hub of the buttering hops,the cane sugar and the glucose syrup for 90 mins of the boil. add the flavour hops and Irish moss for the last 15 mins of boil and the aroma hops for the last 2 mins
I am using a 55ltr keg to boil up
Post #5 made 14 years ago
Hi there Steve,
A few more things that will be needed are the original gravity (OG) of the recipe and the AA% of the East Kent Goldings hops.
I'll can have a crack at it for you now if you can send through the above info. (This will give Yeasty a break as he has been doing all the hard work lately
)
On your next brews though, I would go for recipes with no sugars or extracts as they are easier to scale and learn about with the tools we have on site here. A book such as "Brewing Classic Styles," is a great recipe book and is much clearer than any other book I have seen so consider getting that as well.
PP
A few more things that will be needed are the original gravity (OG) of the recipe and the AA% of the East Kent Goldings hops.
I'll can have a crack at it for you now if you can send through the above info. (This will give Yeasty a break as he has been doing all the hard work lately
)On your next brews though, I would go for recipes with no sugars or extracts as they are easier to scale and learn about with the tools we have on site here. A book such as "Brewing Classic Styles," is a great recipe book and is much clearer than any other book I have seen so consider getting that as well.
PP
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Post #6 made 14 years ago
og1.042 to 1.043 fg1.009to 1.010
ibu 33
abv 4.2%
yeald 18.9 ltrs
according to the rear of the book the east Kent goldings are 4-7%aa
I want to do this using the all grain method ,
I need a step by step guide of what to add and when ,I am sure I will be able to work my next one out,
thanks in advance for your help
ibu 33
abv 4.2%
yeald 18.9 ltrs
according to the rear of the book the east Kent goldings are 4-7%aa
I want to do this using the all grain method ,
I need a step by step guide of what to add and when ,I am sure I will be able to work my next one out,
thanks in advance for your help
Post #7 made 14 years ago
Okay, that's great Steve .
It will take a while to convert, scale and then write your recipe. Probably about an hour. I won't have an hour free for at least another 24 hours. I also don't think you are in a huge rush so I'm thinking...
What's important here is that you learn the basics before we even look at recipe conversion. Being given the right things to learn is really important. Yeasty has already linked one thread above you should have a browse through but he would have assumed that you have read and studied the following...
The first forum you should read is The Master Guide of BIAB Brewing. In there, you will find a detailed step by step guide to the all-grain method using BIAB. Look for, The Commentary and download it. This will get you asking the right questions and in the right frame of mind for your first all-grain. No use giving you the recipe if you don't know the method
.
So, what I'm asking you to do, unfortunately, is spend a few hours reading and studying. I say unfortunately but, in reality, it is actually the most fortunate thing you can do.
In fact, I could have converted your recipe in the time it has taken to write this post and the one above
but this would have done you no good.
Trust me and do the reading and study. Once done, we'll be happy to spend the time converting the recipe for you.
If you hate reading and writing stuff, get a friend involved!
PP
.It will take a while to convert, scale and then write your recipe. Probably about an hour. I won't have an hour free for at least another 24 hours. I also don't think you are in a huge rush so I'm thinking...
What's important here is that you learn the basics before we even look at recipe conversion. Being given the right things to learn is really important. Yeasty has already linked one thread above you should have a browse through but he would have assumed that you have read and studied the following...
The first forum you should read is The Master Guide of BIAB Brewing. In there, you will find a detailed step by step guide to the all-grain method using BIAB. Look for, The Commentary and download it. This will get you asking the right questions and in the right frame of mind for your first all-grain. No use giving you the recipe if you don't know the method
.So, what I'm asking you to do, unfortunately, is spend a few hours reading and studying. I say unfortunately but, in reality, it is actually the most fortunate thing you can do.
In fact, I could have converted your recipe in the time it has taken to write this post and the one above
but this would have done you no good.Trust me and do the reading and study. Once done, we'll be happy to spend the time converting the recipe for you.
If you hate reading and writing stuff, get a friend involved!
PP
Last edited by PistolPatch on 02 Dec 2011, 21:35, edited 4 times in total.
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Post #9 made 14 years ago
Good on you Steve ,
When I saw you were asking for step by step instructions, I really thought that the best course would be to study 'The Commentary.' If you have any questions on that, let us know. Otherwise, when you're ready, I'll convert the recipe.
PP
,When I saw you were asking for step by step instructions, I really thought that the best course would be to study 'The Commentary.' If you have any questions on that, let us know. Otherwise, when you're ready, I'll convert the recipe.
PP
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Post #10 made 14 years ago
i understand what it Requies bou from that recipie I'm not sure what to add and when and after playing with the calcurator I'm none the wiser
Post #11 made 14 years ago
Hi there Steve,
Assuming you have copied the original recipe here correctly, there's a lot not right with this recipe and I personally wouldn't brew it. Here's a few things that are suspicious...
1. AA% is given for one hop but not the other.
2. Some volume figures are in metric and others are in imperial.
3. Where the recipe says it yields 18.9 litres, this is impossible given the ingredient weights.
The following is the best I can do with the information given.
The following will give you about 23 litres in the kettle once cooled and gives a generous kettle trub allowance of 3.8 litres and fermenter losses of 1.7 litres. This would give you 19 litres to drink but you'll probably get more.
Mash the following for 90 mins at 65.5 C in 35 litres of water
2530 grams of British Two Row Pale Malt
355 grams of Crystal (55 Lov)
Add the following at the beginning of the 60 minute Boil
110 grams of Sugar Syrup
220 grams of cane sugar
72 grams of Fuggles hops at 5%AA
During the boil
15 mins from the end of the boil (45 minutes from the start) add 24 grams of East Kent Goldings at 5.5% AA
2 minutes from the end of the boil (58 minutes from the start) add 24 grams of Fuggles at 5% AA.
I have no idea what the above would taste like Steve. Brew at your own risk
Cheers,
PP
Assuming you have copied the original recipe here correctly, there's a lot not right with this recipe and I personally wouldn't brew it. Here's a few things that are suspicious...
1. AA% is given for one hop but not the other.
2. Some volume figures are in metric and others are in imperial.
3. Where the recipe says it yields 18.9 litres, this is impossible given the ingredient weights.
The following is the best I can do with the information given.
The following will give you about 23 litres in the kettle once cooled and gives a generous kettle trub allowance of 3.8 litres and fermenter losses of 1.7 litres. This would give you 19 litres to drink but you'll probably get more.
Mash the following for 90 mins at 65.5 C in 35 litres of water
2530 grams of British Two Row Pale Malt
355 grams of Crystal (55 Lov)
Add the following at the beginning of the 60 minute Boil
110 grams of Sugar Syrup
220 grams of cane sugar
72 grams of Fuggles hops at 5%AA
During the boil
15 mins from the end of the boil (45 minutes from the start) add 24 grams of East Kent Goldings at 5.5% AA
2 minutes from the end of the boil (58 minutes from the start) add 24 grams of Fuggles at 5% AA.
I have no idea what the above would taste like Steve. Brew at your own risk
Cheers,
PP
Last edited by PistolPatch on 04 Dec 2011, 13:31, edited 4 times in total.
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Post #12 made 14 years ago
Should throw in half a tab of whirlofloc at 15 mins too, I always add some yeast nutrient too
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #13 made 14 years ago
is that 90 mins then a further 60 mins totalling 150 mins.thanks for your help,at least it will be interesting,I've now just got to het Hold of the yeast and hops as I can't find a supplier of the east Kent and the wyeast here in nz
Post #15 made 14 years ago
That's a 90 minute mash and 60 minute boil Steve. Craftbrewer in Australia would post hops to you.
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Post #16 made 14 years ago
I've just re read my recipie and I have messed up the page must have turned so ive used two recipes I will re write the first copy.
sorry for the wasted time
sorry for the wasted time
Post #17 made 14 years ago
here is what it says
crush and steep in 1.9ltr 65.5c) water for 30 mins. 227g 55oLbritish crystal malt and 227g terrified wheat
2. strain the grain water into your brew pot sparge the grains with 1.9ltr water at 150 oF(65.5c)Add water to the brew pot 5.7 ltr total volum.Bring to the boil remove pot from the stove and add
2kg munitions light dme
113 g cane sugar
37g east Kent goldings@5%aa(6.5hbu)
3. add water until total volume in brew pot is 9.5 ltr boil for 45 mins then add
14 g challenger
5 ml Irish moss
4. boil for 13 mins and add
14 g whitbread goldings variety
5. boil for 2 mins remove pot from the stove and cool for 15 mins.strain the cooled wort into the primary fermenter and add cold water to obtain 19.5ltr then when under 21c add yeast
wyeasts 1028 London ale yeast
ferment in fermenter adding 300ml munitions extra light dme boiled in 2 cup of water
then it says
all grain method
mash 3.53kg British 2 row pale malt with the speciality grain at 65.5 c for 90 minute .add 5hbu(23%less that the extract recipie) of the buttering hops,the cane sugar and the for 90 mins of the boil. add the flavour hops and Irish moss for the last 15 mins of boil and the aroma hops for the last 2 mins
I am using a 55ltr keg to boil up
crush and steep in 1.9ltr 65.5c) water for 30 mins. 227g 55oLbritish crystal malt and 227g terrified wheat
2. strain the grain water into your brew pot sparge the grains with 1.9ltr water at 150 oF(65.5c)Add water to the brew pot 5.7 ltr total volum.Bring to the boil remove pot from the stove and add
2kg munitions light dme
113 g cane sugar
37g east Kent goldings@5%aa(6.5hbu)
3. add water until total volume in brew pot is 9.5 ltr boil for 45 mins then add
14 g challenger
5 ml Irish moss
4. boil for 13 mins and add
14 g whitbread goldings variety
5. boil for 2 mins remove pot from the stove and cool for 15 mins.strain the cooled wort into the primary fermenter and add cold water to obtain 19.5ltr then when under 21c add yeast
wyeasts 1028 London ale yeast
ferment in fermenter adding 300ml munitions extra light dme boiled in 2 cup of water
then it says
all grain method
mash 3.53kg British 2 row pale malt with the speciality grain at 65.5 c for 90 minute .add 5hbu(23%less that the extract recipie) of the buttering hops,the cane sugar and the for 90 mins of the boil. add the flavour hops and Irish moss for the last 15 mins of boil and the aroma hops for the last 2 mins
I am using a 55ltr keg to boil up
Post #18 made 14 years ago
I'll check this out later Steve but it might take me a day to get to it.
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Post #19 made 14 years ago
Steve, I just started to scale this recipe again and have made a decision not to go any further.stevedon wrote:here is what it says
crush and steep in 1.9ltr 65.5c) water for 30 mins. 227g 55oLbritish crystal malt and 227g terrified wheat
I think your wheat, like me, is terrified of you brewing this recipe. (Note that wheat should be 'torrified' rather than 'terrified.')
I've brewed beers from this book several years ago and I can't remember there being any directions that weren't solvable. Either we are thinking of two different books or you are copying things incorrectly.
One thing that helped me most when I started out all-graining was getting to know other brewers in my area and then having them teach me how to brew. This is a good option. You need to be able to clearly picture your brew day in your mind before you do one. The Commentary clearly isn't doing this for you (and probably many others) so I think asking for local help is your fastest way to all-grain.
If you wanted to brew one of the solid recipes available on this site, I'd probably be happy to help you out but your question a few posts above re "90 mins and then a further 60 mins," really worries me. Until you could write back here saying, "Now I get it!", my advice is to seek local help.
PP
Last edited by PistolPatch on 05 Dec 2011, 18:21, edited 4 times in total.
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Post #20 made 14 years ago
Hi Steve
Not criticizing you one little bit, more the writers of that recipe you posted.
I'm a bit of a Brains freak having lived in Cardiff for many years when I grew my beer gland in the 1970s and the recipe as posted won't get you anywhere near. For a start, they wouldn't use sugar or glucose syrup - and if BIAB you wouldn't need torrified wheat (which often gets added to recipes to avoid stuck mashes)
What you are after is more like Brains SA - a description from their website follows -
The renowned ‘special ale’ is copper coloured with a full premium quality flavour. A nutty richness derived from a blend of fine pale and crystal malts is balanced with a satisfying dryness from the unique use of three hops: Challenger, Goldings and Fuggles. The aroma has a hint of spirit which adds to the legendary mystique of this premium cask beer.
4.2% ABV
and for a dead simple AG starter recipe, which your 55l keggle can handle standing on its head, I'd go:
33L of initial water to end up with 23L of wort at end of boil:
4kg Maris Otter Pale malt, UK, crushed
300g Thomas Fawcett medium Crystal, UK, crushed
End of grain bill. Mash at 66 degrees for an hour
30g Challenger UK
15g Fuggles UK
Boiled for 60 mins
20g Goldings UK
Boiled in last 10 mins of boil
Ferment at 18 degrees with a good UK Ale yeast, S-04 would be an easy one to try first.
All ingredients available from Craftbrewer online (no affiliation).
Seeing as you have all the gear I'd go for the AG version personally and take the plunge to the dark side
Not criticizing you one little bit, more the writers of that recipe you posted.
I'm a bit of a Brains freak having lived in Cardiff for many years when I grew my beer gland in the 1970s and the recipe as posted won't get you anywhere near. For a start, they wouldn't use sugar or glucose syrup - and if BIAB you wouldn't need torrified wheat (which often gets added to recipes to avoid stuck mashes)
What you are after is more like Brains SA - a description from their website follows -
The renowned ‘special ale’ is copper coloured with a full premium quality flavour. A nutty richness derived from a blend of fine pale and crystal malts is balanced with a satisfying dryness from the unique use of three hops: Challenger, Goldings and Fuggles. The aroma has a hint of spirit which adds to the legendary mystique of this premium cask beer.
4.2% ABV
and for a dead simple AG starter recipe, which your 55l keggle can handle standing on its head, I'd go:
33L of initial water to end up with 23L of wort at end of boil:
4kg Maris Otter Pale malt, UK, crushed
300g Thomas Fawcett medium Crystal, UK, crushed
End of grain bill. Mash at 66 degrees for an hour
30g Challenger UK
15g Fuggles UK
Boiled for 60 mins
20g Goldings UK
Boiled in last 10 mins of boil
Ferment at 18 degrees with a good UK Ale yeast, S-04 would be an easy one to try first.
All ingredients available from Craftbrewer online (no affiliation).
Seeing as you have all the gear I'd go for the AG version personally and take the plunge to the dark side
Last edited by Beachbum on 11 Dec 2011, 07:03, edited 4 times in total.
