Turricaine
Well-Known Member
3kg Pale Lager Malt
125g Amber malt
60g Hop pellets (5% Golding)
Starter yeast
25L Water
First of all do the mashing for a couple of hours at the correct temp. Sparge everything.
Boil the wort. Tip: Use a sieve to prevent the scum at the bottom from sticking to the element.
Use at least 3 hop socks so that it is not overfull.
About 1 gallon will boil off, then cut the heat.
Transfer into the fermentation bin with lid. Allow to cool. Pitch the yeast. Allow primary for about a week.
Siphon into the vessel that has a tap.
Add 70g sugar and 2x jello cubes dissolved in hot water.
Allow at least 1 month for secondary, will keep improving with time.
I did this twice now. I am confident it is a good recipe.
125g Amber malt
60g Hop pellets (5% Golding)
Starter yeast
25L Water
First of all do the mashing for a couple of hours at the correct temp. Sparge everything.
Boil the wort. Tip: Use a sieve to prevent the scum at the bottom from sticking to the element.
Use at least 3 hop socks so that it is not overfull.
About 1 gallon will boil off, then cut the heat.
Transfer into the fermentation bin with lid. Allow to cool. Pitch the yeast. Allow primary for about a week.
Siphon into the vessel that has a tap.
Add 70g sugar and 2x jello cubes dissolved in hot water.
Allow at least 1 month for secondary, will keep improving with time.
I did this twice now. I am confident it is a good recipe.