Stove top Partial Mash

Hi Zod, um, I'm afraid mine hasn't made it past about 6 weeks I just don't seem to be able to make enough stock or have enough willpower!!!!!!!!

ha ha, fair enough!

I like the look of the red ale recipe.....

for those that have made the Black RyePA, when would you say the beer is at its best? 1, 2, 4, 8 months???

Hi Zod, um, I'm afraid mine hasn't made it past about 6 weeks I just don't seem to be able to make enough stock or have enough willpower!!!!!!!!

Hey PtM, how's you? Cheers for these 2 new recipes to try. I'm trying to find a tall larder fridge so I can brew 2 at once. I'll get on with them ASAP.

Cheers, Rob.

I'm good thanks Rob, a larder double brew fridge sounds rather good. These two beers were both excellent. You can use different hops with the malt bases, I like resiny hops like those two and Columbus and Simcoe in a red ale, the Centennial and Amarillo worked superbly. The porter will be good with a variety of English hops like Progress, Fuggles, Northdown, First Gold, EKG, Challenger, Admiral. Have fun!

Edit: I think the Black Rye ale gets better for a while, but I can't really make my mind up when it's best. It's good any time...

Hi guys, well I've got approx. 14 ltrs of the porter starting in the brew fridge today. I used up some EKG and First Gold hops I had and scaled it all up accordingly. I did have 32 bottles of Black Rye PA (Perfectly Awesome) conditioning, I managed to leave it 2 weeks before testing!!!!! Down to 29 now. Hope you're all luvvin yer brews. Rob.

Hi guys, well I've got approx. 14 ltrs of the porter starting in the brew fridge today. I used up some EKG and First Gold hops I had and scaled it all up accordingly. I did have 32 bottles of Black Rye PA (Perfectly Awesome) conditioning, I managed to leave it 2 weeks before testing!!!!! Down to 29 now. Hope you're all luvvin yer brews. Rob.

Cheers Rob. I hope the porter works out well, and goes down well too.

Checked the porter earlier, started at 1.050, down to 1.012, so will be bottling soon. Sample tasted great,

Well it stayed at 1.012 so it was bottled on the 14th, sample tasted good! saved the yeast and brewed a modded IPA yesterday to get back into the brew fridge. It's going like a goodun today

Well it stayed at 1.012 so it was bottled on the 14th, sample tasted good! saved the yeast and brewed a modded IPA yesterday to get back into the brew fridge. It's going like a goodun today

Just placed 20l of an all grain version of the dark ryePA in the fridge to drop the yeast and it smells incredible.

And it tastes incredible too

Drank my last bottle of porter tonight, it was really good for being left a few weeks. Must brew another soon.

Glad you enjoyed your Black Rye Gregles

Anyone got any new recipes to add to this thread? Stocks are running low and I need to start planning.....

Anyone got any new recipes to add to this thread? Stocks are running low and I need to start planning.....

How ya doing Zod, there are still a few recipes on here I haven't tried yet bit I fully intend to

Anyone got any new recipes to add to this thread? Stocks are running low and I need to start planning.....

What kind of beers you after?

Anyone got any new recipes to add to this thread? Stocks are running low and I need to start planning.....

What kind of beers you after?

I never thought of trying anything like the RyaPA, but it was superb, so open to anything.

I can really recommend this one, it's been a big hit, and gets better and better with age:

Black Saison

Batch Size (L): 10.0
Original Gravity (OG): 1.048
Final Gravity (FG): 1.005 (THE YEAST ATTENUATES VERY LOW0
Alcohol by Volume (ABV): 5.66 %
Colour (SRM): 48.6 (EBC): 95.7
Bitterness (IBU): 46.7 (Average)
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 60

1.600 kg Maris Otter Malt (78%) OR 800G Maris Otter & 500g Light DME OR 1kg Light DME
0.200 kg Black Malt (10%)
0.120 kg Crystal Rye (6%)
0.075 kg Dark Crystal (3.5%)
0.060 kg Roasted Barley (2.5%)

15.0 g Target or Pilgrim or Admiral Leaf (12% Alpha) @ 60 Minutes (USE ANY HOP FOR AROUND 45 IBUs)

Mash at 66°C for 60 Minutes.
Ferment with Danstar Belle Saison

You can do this as AG, Partial mash or Extract.

If you want a different batch size, scale each ingredient proportionately. For 12 Litres add 20% more of each. 15 litres = 50% more. 20 litres, double each quantity.

This went down easily and only uses 870g of grain for 10 litres. :

PM Summer Blonde

Batch Size (L): 10.0
Original Gravity (OG): 1.039
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 3.83 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 37.6
Brewhouse Efficiency (%): 75

0.500 kg Dry Malt Extract - Light (36.5%)
0.500 kg Lager Malt OR Pale Malt (36.5%) OR 1.25KG LAGER/PALE MALT AND DROP THE DME.
0.200 kg Wheat Malt (14.6%)
0.100 kg Vienna (7.3%)
0.070 kg Crystal 145 EBC Medium (5.11%)

10.0 g Columbus Leaf (12% Alpha) @ 60 Minutes
15.0 g Fuggles Leaf (4% Alpha) @ 15 Minutes
15.0 g Columbus Leaf (17.1% Alpha) @ 0 Minutes (Steep after flame out at 80C or dry hop)

Tsp Gypsum (in the mash)
Irish Moss 15 mins from end of boil
Mash at 67°C for 60 Minutes.

Use a yeast you like, a good English liquid yeast will make a big difference, WLP002, WLP006, Wyeast 1318 for example. You could try a blend of Safbrew S-33 and Nottingham/Gervin, or Muntons Standard yeast would do a decent job, cheaply.

Nice refreshing English Pale Ale with a clean yeast

Batch Size (L): 10.0
Original Gravity (OG): 1.046
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.70 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 37.6
Brewhouse Efficiency (%): 75

1.800 kg Maris Otter Malt (92.31%) OR 1kg MO & 500g Light DME
0.150 kg Caramalt (7.69%)

12.0 g Northdown Leaf (8% Alpha) @ 60 Minutes
10.0 g Challenger Leaf (9% Alpha) @ 15 Minutes
10.0 g Northdown Leaf (8% Alpha) @ 5 Minutes
10.0 g Challenger Leaf (9% Alpha) @ 0 Minutes (80C steep or dry hop)

Tsp Gypsum in the mash
Irish Moss in the boil last 15 mins

Mash at 66°C for 60 Minutes.
Yeast: Safale US-05

Hmmm, never done a saison and doing a 'black' one would score points for uniqueness.....

Hmmm, never done a saison and doing a 'black' one would score points for uniqueness.....

Go for it!

Decided to make Oakers APA from this thread and have a stab at Brewdog's Dead Pony Club via their lovely recipe PDF that they released. Both will by AG and around 12-15L

ingredients ordered!

I've got the ingredients in for this one - what was the final volume in the FV?

I have done a three of these All grain small batches in my small pot and have been blown away by quality difference between this and a partial mash. Here is an APA I did recently that was ace.

STATS:
Original Gravity: 1.046
Final Gravity: 1.012
ABV (standard): 4.54%
IBU (tinseth): 50.58
SRM (morey): 5.85

FERMENTABLES:
2 kg - United Kingdom - Maris Otter Pale (87%)
0.1 kg - United Kingdom - Cara Malt (4.3%)
0.2 kg - United Kingdom - Wheat (8.7%)

HOPS:
10 g - Galena, Type: Leaf/Whole, AA: 13, Use: Boil for 60 min, IBU: 30.48
8 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 15 min, IBU: 8
8 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 15 min, IBU: 6.51
8 g - Ahtanum, Type: Leaf/Whole, AA: 6, Use: Boil for 15 min, IBU: 5.58
10 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 0 min
10 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Aroma for 0 min
10 g - Ahtanum, Type: Leaf/Whole, AA: 6, Use: Aroma for 0 min

Dry hop with Amarillo and Ahtanum

MASH GUIDELINES:
1) Decoction, Temp: 67 C, Time: 90 min, Amount: 8 L

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.22 - 25 C

I think about 13 litres all done...

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I think about 13 litres all done...

great, thanks!

I've stuck more recipes here:

http://www.homebrewinguk.com/?forum=530293

Hi guys want to get into the smaller brews just doing kits at the moment daft question but what size pot do you guys use saw a 28cm one in wilko for £17 does that size sound about right got all the other stuff just the pot needed. Thanks.