Due to a "less then ideal" brew day, I decided to do a simple recipe next, to re-calibrate system. Planning the attached recipe and would appreciate any opinions or changes required.
Grain and mash tun will be stored at 20c before brew day (http://tapatalk.imageshack.com/v2/15/02/23/73389125d3bccea687137fdbe368e546.jpg)
Looks like a pretty solid SNPA clone recipe, can't go far wrong ;)
When I've brewed it I've dry hopped with some cascade (probably 25g, looking at your volume), to give a nice fresh aroma. I kept my crystal 40 to 10% of the grain bill to give a bit of caramel, and balance out the bitterness a little, but that's just me.
If you wanted to try a more flavourful version you could try adding 25g of cascade at 15, 5, and 0 mins.
Hope it all goes well :)
Quote from: Parky on February 23, 2015, 01:56:22 PM
Looks like a pretty solid SNPA clone recipe, can't go far wrong ;)
When I've brewed it I've dry hopped with some cascade (probably 25g, looking at your volume), to give a nice fresh aroma. I kept my crystal 40 to 10% of the grain bill to give a bit of caramel, and balance out the bitterness a little, but that's just me.
If you wanted to try a more flavourful version you could try adding 25g of cascade at 15, 5, and 0 mins.
Hope it all goes well :)
Thanks parky... Will I reduce pale malt to 5.3 kg and up the crystal to .53kg ?
Originally I had that hop schedule for the cascade but changed it this morning, I'll go back to that if it gives that nice aroma and flavour
Thanks again
Glenn
QuoteWill I reduce pale malt to 5.3 kg and up the crystal to .53kg ?
Sounds fine to me - that'll give you approx 5.6% ABV, which is right on the money for SNPA!
Happy brewing, and let us know how it turns out ;)
This has dropped from 1054 to 1012 today...sample is bitter and still very cloudy. I'm thinking of racking it to secondary (need to free up fermenter) and dry hopping with cascade like Was mentioned. Hiw long should I dry hop for?
Last nigh I racked this to secondary and dropped temp to 1c to cold crash before kegging on Sunday
BLOODY HELL it tasted fantastic :D ;D ^-^
Have you tasted this from keg yet?
Quote from: phynes1 on April 16, 2015, 02:32:18 PM
Have you tasted this from keg yet?
Not yet, I naturally carb in the keg then tap when ready,
What kind of keg? A corny needs pressure to seal it, so keg conditioning can be an issue if you prime it without enough external co2 to seal it
Quote from: TheSumOfAllBeers on April 16, 2015, 03:20:57 PM
What kind of keg? A corny needs pressure to seal it, so keg conditioning can be an issue if you prime it without enough external co2 to seal it
A 20L Sanke keg
Quote from: TheSumOfAllBeers on April 16, 2015, 03:20:57 PM
What kind of keg? A corny needs pressure to seal it, so keg conditioning can be an issue if you prime it without enough external co2 to seal it
I had this very same issue yesterday.
I had no CO2 at hand, so I inverted the keg and gave it a shake.
The Weight of the liquid was enough to seal the lid.
There was enough CO2 in solution to build pressure and keep it sealed.
The only concern I would have is being unable to purge O2.