I also love beer!

[morehu]

Virgin brew

[Maucrephy]

^ full mash ??

[morehu]

Yep

[Maucrephy]

Oooooh yeeaaahh ,what style IPA, APA, Dark ,Amber ,Sour or maybe go for an ESB
I prefer the lagers, pilsens, Black and stouts im not a big ale drinker
remember mashing will take longer than the kits and partial mashes but alot more rewarding if you get your style picked I will find you a recipe

[MinoXXide]

Can someone send me beer, reading this is just not cool

[morehu]

Id like to do a pale ale I reckon. I dont really drink much lager

Id send you some beer Matt but Im about all out

[Maucrephy]

(1.7 kg) two-row pale malt

(0.22 kg) amber malt

(114 g) 55° L crystal malt

(57 g) Special B malt(The darkest of the Belgian crystal malts)

(7 g) Goldings whole hops, 4.75% alpha acid (60 min.)

(7 g) Fuggles whole hops, 5% alpha acid (60 min.)

(7 g) Goldings whole hops, 4.75% alpha acid (40 min.)

(7 g) Fuggles whole hops, 5% alpha acid (40 min.)

(7 g) Goldings whole hops, 4.75% alpha acid (15 min.)

(7 g) Fuggles whole hops, 5% alpha acid (15 min.)

(7 g) Goldings whole hops, 4.75% alpha acid (5 min.)

(7 g) Fuggles whole hops, 5% alpha acid (5 min.)

This will do a 10L brew........................may the force be with you oh and you can use pellet hops too.........................noob

[morehu]

Thanks Mau you the man

[Maucrephy]

So you got a mash tun jacked up ? and you know about the temps and sparging

[morehu]

Did my last mash in a chilly bin. Got a holey bucket I sparged with. What temp should I be mashing at ?

[Maucrephy]

50'C Proteolysis
PROTEIN REST 15 min. Proteins broken into
amino acids otherwise called a dough-in but not many brewers do this they just go straight to 63-65'C 1 1/2-2 hr mash

60'C Beta-amylase
starch conversion into sugar. 30 min Produces a highly fermentable wort
(thinner beer)

65'C Alpha & Beta-amylase equally active 30 min. Produces wort with both fermentables and nonfermentables.

70'C Alpha-amylase
starch conversion into dextrins (unfermentables) Produces a wort high in unfermentables
(more body),I usally raise to this temp during the my 2 hr mash at the 1 1/4 hr mark and let it slowly drop back down and then raise it before the sparge

76'C Amylase activity
stopped 5 - 15 min. Aids in liquefying wort for better run off.

77'C Sparge Water
temperature 30 - 60 min. "Washes" sugar from grain bed, but too high temp could extract tannins and stop sparging if the SG drops to 1005

[morehu]

Thanks for that. Tried your Storm Trooper and Trinity last night. That Trinity is awesome. Good and smooth. Fruity but bitter enough to be very sessionable. What was the OG on the Storm Trooper ? Also tried the Green Flash West Coast IPA and the Bear Replubic Racer # 5 last night. Not a huge fan of the hop combo in the green flash. Was like a clash of pine and passionfruit. Really enjoyed the Bear Rep. Very drinkable at 7%. Needless to say Im a little foggy today

[Maucrephy]

Im glad you liked the beers, the stormtrooper is 7.6% and Im just finishing the last bottle of Trinity 5.9% tonight BUT I have also tryed a new batch which is better than Trinity its called Jango 5.4% its a bit less fruity and very smooth to drink with a crisp bite at the end and very easy to drink .also I started largering the Clone yesterday which is the same recipe as Jango and I hope to bottle my next 50L batch(Quartett) on Tuesday
Im not a fan of green flash ,every beer of theres ive tryed im not too impressed

[MinoXXide]

Mau to be proud - i'm hitting the Budweiser's tonight. Soooo flu'd up i can't taste a thing

[Maucrephy]

LOL........................what!!!!! bud has flavour

Dude I'll have to expand your world of beer and take you to the undergorund after calving I think we might have to have a mashup