1 1.7kg can, Young’s Brew Buddy lager kit
\n1 1.5kg can of Coopers amber malt extract
\n200g Goldsword Grains crystal malt, 120 EBC
\n28g Challenger pressed whole hops @ 20 minutes, 7.6AA for 17 IBU
\n28g Goldings pressed whole hops @ 10 minutes, 7.04AA for 12.7 IBU
\n11g sachet of Danstar Nottingham yeast
\n20L final volume<\/p>\n
4L boil.\u00a0 Steeped crystal at 70ish degrees for 15 to 20 minutes.\u00a0 Poured through a further litre or so of hot water to account for grain losses.\u00a0 Added 1\/2 tin of Coopers extract and did boil.\u00a0 Strained through a teatowel into the fermenter, rinsing the voluminous hop residue with a few litres of cold.\u00a0 Second “boil”, which was really just heating to just before boiling to disolve the remainder of the extracts in a litre or so of water, which was then added to the fermenter, and topped up to 20L and the yeast pitched immediately.<\/p>\n
bottled 24\/8\/2010<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1.7kg can, Young’s Brew Buddy lager kit 1 1.5kg can of Coopers amber malt extract 200g Goldsword Grains crystal malt, 120 EBC 28g Challenger pressed whole hops @ 20 minutes, 7.6AA for 17 IBU 28g Goldings pressed whole hops … Continue reading