Recent content by dylanphelan

Thanks. I already made a small batch with freshly pressed apple juice a few days back. I'll go ahead and do a larger batch the same way - without boiling!

I've been brewing for many years. Never made cider before though. I've arranged to get 40KG of apples this week, and will juice them at home. I like the idea of using freshly pressed, unpasteurized apple juice, but is there too much of a risk of infection - wild yeast, bacteria etc? Do you...

I found it quite easy to adjust the strength of the ginger to my liking

I've brewed somthing similar to this, added mango and am entering it in a BJCP comp under category 29B - fruit and spice beer. They want us to specify the base beer. What would that be? a blonde? light ale? I added quite a bit of honey malt to mine as well - so the base would have been a...

I have to brew a fruit beer for a BJCP Competition. I'm brewing a Ginger Blonde for another competition and am thinking that I'll take some of the blonde base out before adding the ginger, ferment that in a carbouy - then add some fruit. secondly, i can take some of the Ginger blonde...

Brewing this again a year later with some slight changes. Less honey, more cara pils, more hops & a little sweeter. 3.52 kg Pale Malt (5.0 EBC) Grain 1 64.7 % 0.73 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2 13.4 % 0.39 kg Honey Malt (49.3 EBC) Grain 3 7.2 % 11 g Chinook [13.00 %] - Boil...

I ended up brewing it like this 4.00 kg Pale Malt (5.0 EBC) Grain 1 67.8 % 0.55 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2 9.3 % 0.31 kg Honey Malt (49.3 EBC) Grain 3 5.3 % 16 g Chinook [13.00 %] - Boil 60.0 min Hop 4 24.7 IBUs 5.00 g Irish Moss (Boil 10.0 mins) Fining 5 - 200.00 g Ginger...

So, we have our annual homebrew festival coming up and I want to brew a Ginger Ale inspired by this one: https://www.homebrewtalk.com/f76/ginger-ale-3rd-place-2009-hbt-bjcp-comp-141080/ I didn't really want to copy the recipe exactly, nor did I want to spend too much cash on the honey...

So, I ended up brewing it like this: I dropped the carapils and caramunich1. I pushed my mash temp up a bit 5.63 kg Pale Malt (5.0 EBC) Grain 1 79.5 % 0.85 kg Cara Gold (120.0 EBC) Grain 2 12.0 % 0.57 kg Munich Malt (25.0 EBC) Grain 3 8.0 % 0.04 kg Carafa I (Weyermann) (630.4 EBC) Grain 4...

OLD thread i see - hope you remember!

Any feedback on how much the honey malt contributes to body and head retention. I'm brewing a Blond Ginger Beer. so far my malt bill looks like this Pale Malt (5.0 EBC) Grain 1 90.5 % 0.34 kg Honey Malt (49.3 EBC) Grain 2 5.5 % 0.24 kg Cara-Pils/Dextrine (3.9 EBC) Grain 3 4.0 %...

I don't really want to spend too much on the honey as i'll be dishing this out for free... and i have some honey malt which needs to be used. thinking about brewing something along these lines... adding more ginger along the way if needed (am thinking about juicing the ginger) 5.31 kg Pale...

Château Cara Gold™ malt imparts a strong caramel-sweet aroma and unique toffee-like flavor, adding a rich amber color to beer. A distinguishing characteristic of all caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true caramel malt...

I do have carafa 1, amber malt and chocolate malt i could use to tweak the colour, but i want to avoid a toasty finish as per the BJCP guidelines

yeah, i was thinking i might drop that caramunich 1. That cara gold gives a nice toffee caramel taste. Was also thinking that the carapils may not be necessary with the high % of caragold. usage rate says up to 20%. I've never brewed with more than about 6% of it tough. I do want a...