am gonna attempt duanes AG pale ale for my 2nd AG! this recipe is for 15L but i want 30L so do i simply double everything? how about mash temps and amount of sparge water and temp? also would 0.20kg wheat malt work? appriceate the help with this recipe thanks duane for the original!!!
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
halminator wrote:The following recipe is on my to do list so I can't comment on how close it comes to the original, but it's a good starting point.
Black Rock Pilsner Blonde (or other pilsner/blonde premixed LME)
Brewcraft Brewblend #15 (500g Dextrose, 250g Maltodextrine, 250g Malt Extract)
150g light malt
10g Willamette hops (1 sachet)
20g Cascade hops (2 sachets)
US-56 Safale yeast
Make your final volume 20-21 litres only for this brew.
Hal.
i made this and polished a half keg over the weekend, very refreshing and awesome on tap, just boil the hops fo a long time!
benson wrote:a keg of this lasted about 6 hrs on australia day
what temp do people recomend brewing this at as i got a fridgemate now and how long for ???
Its an Ale yeast so 18 would be on the mark.
How long for? Mine has now been fermenting for two weeks, I'll be bottling it this weekend. Thats roughly three weeks. When I brew in the fridge at ideal temps, I give it at least three weeks to ensure the primary ferment is well and truly complete.
I don't do lagers much, but for them I would probably leave for four weeks or so, thats at 9-12 degrees.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
I did Boonies recipe linked a few posts above. used the US-56 yeast. 1 week primary, 1 week secondary dry hopped. Sat at 20-22 the whole time. Nice and hoppy and quite clear. Cant wait to taste it!
drsmurto wrote:I did Boonies recipe linked a few posts above. used the US-56 yeast. 1 week primary, 1 week secondary dry hopped. Sat at 20-22 the whole time. Nice and hoppy and quite clear. Cant wait to taste it!
drsmurto wrote:I did Boonies recipe linked a few posts above. used the US-56 yeast. 1 week primary, 1 week secondary dry hopped. Sat at 20-22 the whole time. Nice and hoppy and quite clear. Cant wait to taste it!
Same one I have done. I don't rack though, so I just chucked the Chinook hops in after a few days. Mine is sitting on 18 and is only now stopping bubbling away.
I can't wait for it either.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
I bottled Boonies recipe yesterday, hanging to give it a try in a few weeks.
Smelt oh so good while bottling.
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
scblack wrote:I bottled Boonies recipe yesterday, hanging to give it a try in a few weeks.
Smelt oh so good while bottling.
the one week of dry hopping gave it an incredible aroma..... mines been in the bottle for 9 days, forcing myself to wait at least 2 weeks for the 1st taste but its tough. May have to give the shed keys to the boss.......
scblack wrote:I bottled Boonies recipe yesterday, hanging to give it a try in a few weeks.
Smelt oh so good while bottling.
the one week of dry hopping gave it an incredible aroma..... mines been in the bottle for 9 days, forcing myself to wait at least 2 weeks for the 1st taste but its tough. May have to give the shed keys to the boss.......
Use the force......
I allow mine three weeks to carbonate, how hard is that waiting time going to be?
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer." - Dave Barry.
Scblack - think you have the patience of a saint. 3 weeks without even a taste? But this is my first time racking and with all the extra yeast at the bottom after racking a 2nd time to bulk prime u assume it will take more time to carb up. I have tasted beers after 7 days and they were carbed up fine......
I have brewed the Brewcraft recipe kit. It has been bottled for 3 months now and I tried a couple on the weekend. It turned out really good. I will have to do a taste test to see how close it is to the original. I plan on doing boonie's recipe next.
what would be a better hop to sub for magnum? northern brewer or amarillo?? also what IBU level should i aim for? cheers its going down tomorrow was thinking 25g nthn brewer for 60mins in a 30L post boil batch
