This recipe was modified from byo's clone recipe, the original recipe is available here.
5g batch
OG 1.082
FG 1.012
8lbs pale malt
3lbs pilsener DME
1lb clear candi syrup
1oz Styrian Goldings hops
0.75oz Tettnang hops
0.50oz Fuggle hops
0.50oz Saaz hops
Wyeast 3787 (4L starter)
Mash grain at 150f for 90 minutes, sparge at 170f.
Bring collected wort to a boil. Boil 60 minutes with the following hop additions: Goldings & Tettnang @ :60, Fuggles @ :25 and Saaz @ :05. I also mixed in the DME & syrup @ :15 so it didn't caramalize, watch for a second boil over when doing this.
Cool, aerate and pitch the slurry from your 4L starter.
Primary for two weeks.
Secondary untill is settles out 1-2 weeks.
Bottle carbonate with 3/4 cup sucrose dissolved in 2 cups of water.
This one is best when it has bottle aged at least a few months but it will be carbonated in a couple weeks.
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Looks great. In the second image you have a tube leading down into a second pot of fluid. Is this like a large airlock because fermentation is very vigorous? The other fluid is a sanitiser solution? Cheers
ReplyDeleteYeap, it's called a blow off tube. I just used water in the second jug, you could use a starsan solution instead. I leave it on for a few days until fermentation slows and then put a normal airlock on. They are really only needed for high gravity beers or extra active yeast varieties.
ReplyDeleteJust remembered I asked this - thanks, that's a tip I might well use when I try my next big beer.
ReplyDeleteI usually ferment in buckets (in common with many UK homebrewers) rather than carboys. With a tight fitting lid and a tube fitted through a drilled hole, you get the same effect. Have you given in and tried any yet? Olly
It's all gone... :)
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