What are you brewing?

Replies to This Discussion

Permalink Reply by Stu H on January 9, 2011 at 3:19pm

Just ordered that book on Amazon, along with Radical Brewing. Sweet!

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Permalink Reply by Mike Neilson on January 9, 2011 at 2:14pm

Nah I wouldnt worry about the lacto, its over rated it will only lower the ph of the beer by fuck all as denim said the Ibu would kill it off and so will the alc at a rate over 2abv, So majority would have to come from pedio which it does.

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Permalink Reply by Stu H on January 9, 2011 at 11:50am

Just mashed in my 3rd attempt at the Hallertau Maximus clone. Damn I love this recipe!

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Permalink Reply by Richard Jack on January 9, 2011 at 12:26pm

I'm interested in the recipe if you don't mind sharing?

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Permalink Reply by Stu H on January 9, 2011 at 12:32pm

Easy!

http://www.forum.realbeer.co.nz/forum/topics/maximus-cloning

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Permalink Reply by Richard Jack on January 9, 2011 at 2:23pm

Cheers :) shoulda searched...

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Permalink Reply by Stu McKinlay on January 10, 2011 at 11:34am

how long is a piece of string?  Are you thinking Scottish Scotch Ale (e.g. Traquair House Ale / Belhaven Wee Heavy / McEwans Scotch Ale) or US Scotch Ale (more like Renaissance Stonecutter)?

Or, like Her Majesty 2010, a bit of a Belgian-Scottish Ale.

FYI, that was (rounded):
84% pale malt
6% candi syrup
7% caramunch 2
3% carafa 2
7.5%abv and 23ibu (all Golding, jsut over 1g/L at 60 and 15min)

For the traditional one, I'd go with something along the lines of 98-99% Pale and 1-2% Roast Barley with a 3 hour boil for some hardcore caramelisation and about 4:1 to 3:1 in the OG:IBU stakes.  It's something, along with Baltic Porter, that has always really got me going.

For the american-style... you'll find a million recipes online.

 

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Permalink Reply by Barry on January 9, 2011 at 10:08pm

Smokey Bandit

(smoked best bitter)

4.4kg Maris Otter

300gm crystal

350gm smoked malt

50gm pale chocolate

 

18gm Southern Cross @60

30gm Simcoe @10

35gm Simcoe @0

 

Wy1469

 

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Permalink Reply by Stu McKinlay on January 10, 2011 at 7:44am

what sort of smoked malt is it? Assuming Weyermann it will be very very subtle, lending a hint of citrus, and a nice combo with those hops I reckon.

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Permalink Reply by Barry on January 10, 2011 at 7:57am

I _knew_ you were going to call it "subtle" ;)

 

Actually I'm not sure, but I'm guessing Weyermann - got it from Mike at Brewers Coop.

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Permalink Reply by Stu McKinlay on January 11, 2011 at 9:52am

well, Barry, you know I won't get out of bed for that little smoke malt... especially that puny little German stuff.

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Permalink Reply by Barry on January 11, 2011 at 10:08am

I'll bring you a bottle in Feb so you won't have to get out of bed.

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