Mumathomebrew
Well-Known Member
I've only just found this and it's too late because I've just made one, but shall be combing this thread to see what the differences are. I loosely based mine on E. Kraus recipe for a 6 gallon batch and downscaled for a 4L batch to fit in a demijohn. To use up remainders of malts we had so we can get in some more. It went like this:-
3L tap water for mash at 65-68*c, then 2L for sparge/mash2, then 1L for sparge/mash3
(because I'm doing this in kitchen pans)
177g Maris otter
233g Vienna
71g Munich
318g Pale wheat malt
80g Scotts oats
3g Goldings @60'
peel of one ordinary orange @10'
1.5tsp coriander powder (not new) @10'
Irish moss @10'
SG before boil 1.-38 - SG after boil 1.050
Windsor yeast
Fills a demi up to the shoulders with room for krausen
It smelled very nice during the boil and is fermenting vigorously already. I ran the figures through the efficiency calculator and it said 73.22% but I'm not entirely sure what that means to a recipe quite yet, nor do I know if I have the same malts as their calculators.
3L tap water for mash at 65-68*c, then 2L for sparge/mash2, then 1L for sparge/mash3
(because I'm doing this in kitchen pans)
177g Maris otter
233g Vienna
71g Munich
318g Pale wheat malt
80g Scotts oats
3g Goldings @60'
peel of one ordinary orange @10'
1.5tsp coriander powder (not new) @10'
Irish moss @10'
SG before boil 1.-38 - SG after boil 1.050
Windsor yeast
Fills a demi up to the shoulders with room for krausen
It smelled very nice during the boil and is fermenting vigorously already. I ran the figures through the efficiency calculator and it said 73.22% but I'm not entirely sure what that means to a recipe quite yet, nor do I know if I have the same malts as their calculators.