This is an experimental all grain beer. The main difference between this and the normal method for making an all grain beer was I just did a 60 minute mash and skipped the boil step altogether. The hops were added to the mash in two stages (@60 mins and @ 15 mins). The mash was then drained/sieved into the fermenter and then sparged as per normal. The fermatition was done as I would do (2 weeks @ 18C) and then bottle conditioned.

Basic Recipe (makes 6 litres in Fermenter)
1kg Pale Ale Malt
100gms Roasted Wheat
100gms Biscuit Malt
50gms Light Chocolate Malt
5gms Pacific Jade @ 60 min (start of mash)
15gms Pacific Jade @ 15 mins (45 mins into mash)
US-05 yeast (1/2 packet)

Method:

- Add all grains and 60 min hops (5gms) to 4 litres of 75C water in large saucepan.
- Cover with lid/towel and leave to mash
- Add 15 min hops and stir. Replace lid and the mash for last 15 mins
- Sieve/contents of pan into fermenter and sparge grain bag with approx 3 litres of 75C water until you have 6 litres in the fermenter.
- Cool wort to yeast pitching temperature, aerate wort and pitch yeast.
- Ferment for 2 weeks @18C raising temperature to 20-21C in the last couple of days
- Bottle and enjoy!
OG = 1.050 FG =1.010 ABV approx 5.5-6%





[ Ссылка ]

Link to raw ale article - [ Ссылка ]

свернуть