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I'm trying this, this weekend - oldbloke's mutterings
November 19th, 2010
01:29 pm
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I'm trying this, this weekend
Ingredients for 1 Gallon
Redbush (Rooibos) tea bags 6; PG Tips tea bags 1; Liquorice tea bags 1; Muscovado Sugar 40g; Clear Honey 4ml; Lyles Black Treacle 4ml; Marmite 2 ml; Goldings Hops 5g; Irish Moss 0.5 ml; Vanilla Extract 2ml; Chocolate Essence 2ml; Prune Juice 200ml; Yeast Nutrient (as recommended by manufacturer); Billingtons Golden Granulated Sugar 200g; Maltodextrin (Body Bru) 100g; Isomerised Hop Extract 5ml; Dried Ale Yeast 1Pkt (would do for 5gallons, check packet); Gelatine for fining 2-2.5g; Sugar for priming 40ml (1tsp/bottle)

1. Add about a 700ml of cold tap water to a sterilised gallon brewing bucket.
2. Boil 2litres of water in a pan. Turn off heat. Steep 6 roibush teabags in the boiled water for 3 minutes stirring continuously. Remove teabags from tea. Add tea to brewing bucket. (Boiling the tea bags seems to make the brew cloudy)
3. Add the following to the brewing bucket and stir vigorously until dissolved. ( We are also trying to get plenty of air into the wort at this point) :
Vanilla Extract; Chocolate Essence; Yeast Nutrient; Granulated Sugar; Maltodextrin; Prune Juice; Hop Extract
4. Boil 700ml of water in a pan. Turn off heat. Steep PGTips and liquorice teabags in the boiled water for 3 minutes stirring continuously. Remove teabags from tea. Turn heat back on bring to a simmer.
5. Add the following to the pan:
Muscovado; Honey; Treacle; Marmite; Hops; Irish Moss
Simmer for 15 minutes. Add pan contents to brewing bucket.
6. Top up to 1 Gallon with cold tap water. Put lid on bucket and leave to cool overnight.
7. Sprinkle dried yeast on surface of wort. Leave for half an hour then stir yeast into wort.
8. Put lid on bucket and leave to ferment for 7-10 days. During this period all the hops will rise to the surface. Towards the end they will drop back under the surface much more.
9. Sterilise the bottles or barrel the beer will be kept in.
10. Add the gelatine to a pint of boiling water and dissolve it. Add the gelatine solution to the barrel or split it equally between the bottles. Add priming sugar to the bottles or barrel.
11. Fill the bottles or barrel with the beer ensuring the gelatine solution is well mixed in.
12. Put bottles or barrel somewhere warmish for a week to ensure the priming sugar is fermented. Leave for at least another week before drinking. A month would be better and will make a big difference.

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Date:November 21st, 2010 03:30 pm (UTC)
Well, the wort is made, just got to cool before I pitch the yeast.
Ferment a week or so, bottle and leave at least a week, then we get to see if this ersatz ale is any good.
SG 1030 at 40C (maybe higher) corrects to 1037 or more, implying at least 4%.
I'll re-check the SG when I pitch the yeast and when I bottle so we know for sure.
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