Anonymous wrote:I'm sure there are others that can give you a better description/definition, but here goes:
Sparging is the process of pouring warm/hot (boiled) water through the goodies left behind in the strainer after you pour the wort through it (into the fermenter).
3. (optional) Decoct - remove part of the mash, heat it to a boil and return to the mash. This is used to step the mash through various temperatures and to add melanoidins to the brew and to partially caramelise the wort.
beermeister wrote:I made a nice Belgian dark ale which to me tastes a lot like Leffe Dark:
1.5 kg Coopers dark liquid malt extract
1.5kg Coopers light liquid malt extract
1kg light dried malt extract
15 g Hallertauer hop pellets (boiling)
Daron wrote:I've just put 500g LME and 500g DME in a boil, with 500g honey.
i plan on doing this for an hour. Should i add the Coopers Dark Ale mix in the boil r wait till I pour it into the fermenter?
I'm also gonna add 40g Fggles, 20g in a boil then another 20g to sit for 2 mins wiht the lid on.
Any suggestions or alerts?
Cheers
Daron
Beer Krout wrote:Hi Mr Bakshi
Watched my mate do a mash session on the weekend. First time I've seen it done. I'm interested in the benefits of step 3. Melanoidins and such.
Daron wrote:Do you have any suggestions on how many litres all up? I usually stick to about 20l but can I go to 23 wiht this batch? Seems like it will be fairly malty.
What about dextrose in the boil? SHould I add any as well? I was told 500g of honey will make 1% of alcohol, I want the brew to be about 5.5%
Dogger Dan wrote:Oliver,
Have you tried Styrian
Just put a batch down with them as an experiment. Are they much good?
Dogger
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