• Homebrew: Meikleour Hedge

    4 months ago
    Comments: 2

    Much as I love the New World varieties, there are some English hops I like - I just tend to not make stuff I can readily buy in the shops.   This should be a traditional English Bitter, but with the hoppiness & bitterness ramped up.

    Mash: 45 mins.   Held at 68°C for 20 mins then allowed to fall to 64°C in the last 25.

    2.5 Kg of pale malt

    200g crystal malt

    270g of rye malt

    Boil: 40 mins.

  • Homebrew: Bon Hiver

    2 months ago
    Comments: 3

    I got a good deal on some hops that I'dBon Hiver never tried before & originally was to make two SMASH beers with them to see what they tasted like.

  • Homebrew: In The Pink

    2 months 1 week ago
    Comments: 3

    I found some jars of sour cherries in Lidl & had to have them to make a beer with.   While it will have some resemblance to a Belgian Kriek, it is not soured with wild yeasts or bacteria.   The sourness will come from acid malt predominantly.In The Pink glass of beer

  • Homebrew: West Coast IPA

    6 months 1 week ago
    Comments: 2

    Having brewed a great session IPA using El Dorado & a good one using Chinook hops I took advantage of the opportunity to brew a slightly stronger, super hoppy IPA using both hops plus some Cascade.

    Mash - starting at 68°C and falling to 59°C at the end of 1 hour.

    3 Kg of pale malt

    Boil - 1 hour 15 mins

  • Homebrew: Three Parts American

    6 months 2 weeks ago
    Comments: 2

    My wife picked up a bottle of Douglas Fir syrup after Christmas at a big discount and thought I'd like to brew with it.   Quite right too.   I've tried to keep the beer fairly neutral to let the fir taste show through the malt and hops, but at the same time I wanted a beer I'd enjoy drinking in case the syrup was too subtly flavoured.