so i decided to do a little experimenting at the weekend. tis fine to "borrow" another mans recipe but i would like to design a few myself so i decided to make 3 x 2 gallon batches of base malt only.
1 of larger malt
1 of marris otter
1 of munich malt
i think its importent to know what each ingredient is bringing and since these are 90% of the grain bill, i want to know what each one tastes like individually.
3 lbs of grain. 2 l batch sparge and hour boil. no hops. it will be drank within a month so no worry about it going off. 2 uk gallons to bottle of each.
im thinking when this is done with ill make up 3 more from one grain type and use three different hops to see what they are bringing.
for the pro's looking at a noob doing this, if this was you 20 years ago:
would anyone like to make a suggestion as to what i should be looking out for? is there something in particular i should try to identify or take note of?
on the marris otter i used iodine for the first time for starch conversion and i noticed the conversion seemed to have completed after ten min.
can anyone point me to something that identifies how long of a boil a particular grain would typically need. i think i wasted 50 min of boil time.
point to note: AROUND 2 to 2.5 gallons lager : 1.016 munich :1.030 1.020 these are very guestimate but i thought interesting to note.
BTW happy 4th to all the yanks. like us irish ya had to bloody some british noses to get some peace and quiet
THE FIRST ROUND IS ON ME
1 of larger malt
1 of marris otter
1 of munich malt
i think its importent to know what each ingredient is bringing and since these are 90% of the grain bill, i want to know what each one tastes like individually.
3 lbs of grain. 2 l batch sparge and hour boil. no hops. it will be drank within a month so no worry about it going off. 2 uk gallons to bottle of each.
im thinking when this is done with ill make up 3 more from one grain type and use three different hops to see what they are bringing.
for the pro's looking at a noob doing this, if this was you 20 years ago:
would anyone like to make a suggestion as to what i should be looking out for? is there something in particular i should try to identify or take note of?
on the marris otter i used iodine for the first time for starch conversion and i noticed the conversion seemed to have completed after ten min.
can anyone point me to something that identifies how long of a boil a particular grain would typically need. i think i wasted 50 min of boil time.
point to note: AROUND 2 to 2.5 gallons lager : 1.016 munich :1.030 1.020 these are very guestimate but i thought interesting to note.
BTW happy 4th to all the yanks. like us irish ya had to bloody some british noses to get some peace and quiet
THE FIRST ROUND IS ON ME
