Saffersa
Well-Known Member
Hello all
Hope everyone is well.
New to posting, new to forum, new to brewing my own, so very new all round.
I was hoping I could ask for some advice?
I've put together a recipe for a pale ale that I cobbled together from a few others, and have already brewed a 20L batch, which still in the fermenter bubbling away, but I have enough ingredients for a second batch a friend and I plan on cooking up sometime soon.
Ingredients:
Malts:
3kg SAB pale ale
1kg Munich type I
500gr Caraamber
500gr Carapils
Hops:
200gr Cascade (what I have on hand, not necessarily all I plan on using the next time)
Yeast:
11.5gr safale us-5 ( or thereabouts. Apologies to the purists)
Method:
Mash @65°C for 1hr
Batch sparge
Boil wort for 1hr
10gr cascade at 15
25gr cascade at 45
10gr cascade at 58
Chill,syphon, pitch etc
Dry hop 10gr @ day 3
Bottle @ day 8
As I mentioned earlier, this is already in the fermenter and we're obviously dieing to try it, but theres a few days still to go.
Patience is a virtue. I'm working on it.
The plan is to have another go at the second batch sometime soon, but I'd really appreciate any comments or advice that anyone can spare, because as I said at the top....so very new.
Best regards
Hope everyone is well.
New to posting, new to forum, new to brewing my own, so very new all round.
I was hoping I could ask for some advice?
I've put together a recipe for a pale ale that I cobbled together from a few others, and have already brewed a 20L batch, which still in the fermenter bubbling away, but I have enough ingredients for a second batch a friend and I plan on cooking up sometime soon.
Ingredients:
Malts:
3kg SAB pale ale
1kg Munich type I
500gr Caraamber
500gr Carapils
Hops:
200gr Cascade (what I have on hand, not necessarily all I plan on using the next time)
Yeast:
11.5gr safale us-5 ( or thereabouts. Apologies to the purists)
Method:
Mash @65°C for 1hr
Batch sparge
Boil wort for 1hr
10gr cascade at 15
25gr cascade at 45
10gr cascade at 58
Chill,syphon, pitch etc
Dry hop 10gr @ day 3
Bottle @ day 8
As I mentioned earlier, this is already in the fermenter and we're obviously dieing to try it, but theres a few days still to go.
Patience is a virtue. I'm working on it.
The plan is to have another go at the second batch sometime soon, but I'd really appreciate any comments or advice that anyone can spare, because as I said at the top....so very new.
Best regards