Turricaine
Well-Known Member
Use half ingredients for a single strength during summer months.
Ingredients:
Transfer the grains into the mash bag and immerse with water until the grains are well covered. The temperature needs to be maintained at 64ºC for β-amylase; although another blogger claims he usually goes to ~70ºC since this is α-amylase enzyme. The wort should be very sugary tasting by 60-90 minutes.
Collect the wort.
W/o the original rotating sparge arm, manual sparging was performed using kettle heated water directed from a garden sprayer lance in the form of a fine mist. According to theory, a fine mist of steamy water leads to a greater extraction of sugars, although because the whole process is slow a lot of people skip this because they don't have the patience to wait >90 minutes. Apparently 10% yield or more can be lost if rushing it.
Add the bittering hops and heat the water to boiling, then simmer for 1 hr.
Collect the wort, then leave it overnight. At the next morning, throw the yeast from the last keg into the bucket, then add the dry hops into the keg (i used a special dry hopping bag i bought on ebay from Hong Kong). Leave the bucket for at least 21 days, then transfer to the keg for finishing off carbonation secondary until clear.
Ingredients:
- 6kg pale malted barley.
- 250g crystal malt.
- 25L filtered water
- 60g of Bittering hops (~6% E.g. Progress, Cascade, Golding or Fuggles).
- 60g of Aroma Hops for finishing
Transfer the grains into the mash bag and immerse with water until the grains are well covered. The temperature needs to be maintained at 64ºC for β-amylase; although another blogger claims he usually goes to ~70ºC since this is α-amylase enzyme. The wort should be very sugary tasting by 60-90 minutes.
Collect the wort.
W/o the original rotating sparge arm, manual sparging was performed using kettle heated water directed from a garden sprayer lance in the form of a fine mist. According to theory, a fine mist of steamy water leads to a greater extraction of sugars, although because the whole process is slow a lot of people skip this because they don't have the patience to wait >90 minutes. Apparently 10% yield or more can be lost if rushing it.
Add the bittering hops and heat the water to boiling, then simmer for 1 hr.
Collect the wort, then leave it overnight. At the next morning, throw the yeast from the last keg into the bucket, then add the dry hops into the keg (i used a special dry hopping bag i bought on ebay from Hong Kong). Leave the bucket for at least 21 days, then transfer to the keg for finishing off carbonation secondary until clear.
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