HBC American Lager by Johnnie Morris
Im not a big fan of lager but my wife is and to say thanks for giving me 2 days 'kid free' to brew I thought it would be nice to give it a go.
As the water in my area is very hard I decided to use 'Ashbeck' water from Tesco, its really cheap, 12 litres for €2.29, I bought 36 litres for this recipe.
Not 100% sure on the exact breakdown of the ingredients as this kit came from The Home Brew Company and I'm sure they don't want to give away the recipe for obvious reasons.
Ingredients (as far as I know!):
Brewferm Lager Yeast
I filled my HLT with 20.15 litres of Ashbeck water and set my strike temperature to 75c.
I filled the pre heated mash tun with 12.25 litres of water and mixed in the grain.
Mashed at 64c for 90 mins.
I topped up with 7.9 litres of water at 80c, stirred and let sit for 15 mins, transferred to the boiler.
I then added a further 14.2 litres of water at 80c, stirred and let sit for 15 mins, transferred to the boiler.
I boiled for 90 mins adding the hops with 60 mins to go.
With 10 mins to go i added 5g of Irish moss and put in my copper wort chiller.
Cooled to 20c(in hindsight I should have cooled to 15c as this is a lager) and picthed the yeast.
I put this in my new fermentation chamber and set the temperature to 13c.
Particular Peter's Stout by John Morris
This is my 4th time brewing this, its easy enough and doesn't require secondary fermentation. I bought it from here.
70% - 3.5kg Maris Otter Malt
20% - 1kg Flaked Barley
6% - 300g Roasted Barley 300g
4% - 200g Chocolate
I filled my HLT with 20 litres of filtered water and set temperature to 75c.
Filled the mash tun with 13 litres of water and mashed in the grain.
Mashed at 65c for 60 mins.
Added 7 litres of water for 15 mins.
Heated 14 litres to 80 degrees in the HLT.
Transfered the wort to the boiler using a pump.
Added 14 litres of water to the mash tun at 80c for 15 mins.
Transferred the wort to the boiler.
Boiled for 60 mins adding hops at 60 mins and 0 mins.
With 10 mins to go I added 5g of Irish Moss and put in my copper wort chiller.
Cooled to 20c, transferred to the fermenter, pitched the yeast.
OG = 1.048
Fermented at 20c in my fermentation chamber.
Alchol = 4.73%
Bottled with 1 teaspoon of sugar.
Conditioned at 20c for at least 2 weeks.