Santas winter warmer og evt justering
- Trådstarter IversenO
- Startdato
scub skrev:Ok! Såvda er det bare å sette øllet i riktig temp daNår jeg brygger lager lager ekstrakt så pleier jeg å koke vørtern i min 15 min. Men det er kanzkje unødvendig på dette ølsettet? Og åssen type øl er dette igrunn? Er det IPA?
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Syntes å huske jeg leste ett innlegg her at en aldri skulle koke ekstrakt sett da mye humle smak forsvinner..
scub skrev:
Jeg har oxo prøvd å koke div sett, men syntes jeg har oppnådd bedre resultat uten.. Du må bare prøve ut selv
Er nok ingen fasit, men står vel gjerne på settet hvordan en skal gjøre det. Men uansett lurt å la det gjære i 2 uker før du flasker det. Husker oxo Santas winter warmer for noen år siden. Ble bra
Om du skal prøve ut noen bra ekstrakt sett bør du prøve Bryggselv.no sine. Veldig imponerende
kos deg! :ilike:
Har prøvd å brygge ekstrakt på denne måten oxo med stor suksess! Fikk en utannet ølkelner i Kr.sand til å smake på det og han syntes dette var noe av det bedre han hadde smakt..
Blir på en måte som ett ølsett bare du setter sammen selv..
STEP 1: MIX
The success of the Cascarillo Amber recipe shows that brewers are willing to make a little extra effort with their brewing. Following the same method, Chubby Cherub is an extract brewing recipe using a combination of liquid and dry un-hopped malt extract with a good amount of hops for bitterness, flavour and aroma.
This recipe is inspired by and sits somewhere between two well known brands from opposite sides of the country, both of which are an Aussie interpretation of the American Pale Ale style.
The end result is a golden ale displaying a white creamy head with prominent aromas of stone-fruits, grapefruit and marmalade, followed up by a mouth-filling malt/hop balance with a cleansing bitter finish.
Ingredients
1.5kg Amber Malt Extract
1.5kg Light Malt Extract
500g Light Dry Malt
2 x 25g Chinook Hop pellets
25g Cascade Hop Pellets
25g Nelson Sauvin Hop Pellets
11g Danstar BRY-97 Yeast (or American Ale yeast of your choice)
Method
1. In a good sized pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 5 litres of water.
2. Add 25g of Chinook Hops and boil for 10min.
3. Then add 25g of Nelson Sauvin Hops and continue to boil for another 10min.
4. Add another 25g of Cascade Hops and continue to boil for 5min then remove from the heat to let sit for about 5min.
5. Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
6. Add the 2 cans of malt extract, 1.5kg Amber Malt and 1.5kg Light Malt, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly.
7. Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18°C.
STEP 2: BREW
Sprinkle the dry yeast or stir in liquid yeast, fit the lid and try to ferment at 18°C.
On day 4 or after the foam has subsided, add the remaining Chinook Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008 1012.
STEP 3: BOTTLE
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).
Store the bottles out of direct sunlight at 18°C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.
Expect the alcohol content to be around 5.4% ABV.
Blir på en måte som ett ølsett bare du setter sammen selv..
STEP 1: MIX
The success of the Cascarillo Amber recipe shows that brewers are willing to make a little extra effort with their brewing. Following the same method, Chubby Cherub is an extract brewing recipe using a combination of liquid and dry un-hopped malt extract with a good amount of hops for bitterness, flavour and aroma.
This recipe is inspired by and sits somewhere between two well known brands from opposite sides of the country, both of which are an Aussie interpretation of the American Pale Ale style.
The end result is a golden ale displaying a white creamy head with prominent aromas of stone-fruits, grapefruit and marmalade, followed up by a mouth-filling malt/hop balance with a cleansing bitter finish.
Ingredients
1.5kg Amber Malt Extract
1.5kg Light Malt Extract
500g Light Dry Malt
2 x 25g Chinook Hop pellets
25g Cascade Hop Pellets
25g Nelson Sauvin Hop Pellets
11g Danstar BRY-97 Yeast (or American Ale yeast of your choice)
Method
1. In a good sized pot (around 8 litres) bring about 500g of Light Dry Malt to the boil with 5 litres of water.
2. Add 25g of Chinook Hops and boil for 10min.
3. Then add 25g of Nelson Sauvin Hops and continue to boil for another 10min.
4. Add another 25g of Cascade Hops and continue to boil for 5min then remove from the heat to let sit for about 5min.
5. Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
6. Add the 2 cans of malt extract, 1.5kg Amber Malt and 1.5kg Light Malt, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly.
7. Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18°C.
STEP 2: BREW
Sprinkle the dry yeast or stir in liquid yeast, fit the lid and try to ferment at 18°C.
On day 4 or after the foam has subsided, add the remaining Chinook Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Fermentation has finished once the specific gravity is stable over 2 days. It should finish in the range of 1008 1012.
STEP 3: BOTTLE
Add carbonation drops at the rate of 1 per 330ml/375ml bottle and 2 per 740ml/750ml bottle. Sugar or dextrose may be used at the rate of 8g per litre (approximately 6g of sugar to a level metric teaspoon).
Store the bottles out of direct sunlight at 18°C or above for at least 1 week while secondary fermentation occurs. Your beer can be consumed after 2 weeks.
Expect the alcohol content to be around 5.4% ABV.
