- Joined
- May 20, 2020
- Messages
- 8
- Reaction score
- 8
- Points
- 3
Hi,
Im trying to brew with the basics because im in country where i dont have access to all the raw material.
So I’m going for an ancient type of beer.
My equipments are:
1. 8 gallon electric water boiler, the type used in offices coffee break rooms. It has a temperature dial to set temperature.
2. Hydrometer and air locks
3. Glass carboy 5 gallon capacity and a couple of 5 gallon buckets with cover.
4. Barley, 2 types one type of grain is bigger than the other. Not sure if 2 or 6 row barley.
5. Safale US-05 and Safale K-97. And LALLEMAND Belle Saison. And Red Star Premeir Classique, its for red wine. All are dry yeast. I have few packets of them, no shortage.
6. Cascade pallets hops and Citra pallet hopes. Thankfully it went through customs . I have pounds of both
7. Alpha enzymes 3 Ounces.
8. Beta enzymes 1 pound
9. Yeast nutrient 3 Ounces.
10. Potassium Metabisulphite. Used to kill wild yeast.
11. Sanitizers and pepsi keg (ball lock keg) with all the attachments of CO2, faucets and hoses.
Now for the whole process of making beer, it’s clear to me. The problem is I don’t have a recipe to follow, and i have few points needing clarification:
To what degree shall i roast the malted barley?
The second challenge is chilling the wort. Since its an electric water boiler I can’t submerge it in a ice bath, and i don’t have a cupper coil to run cool water to chill it. I figured it’s best to do the wart with less water then top it off with clear ice bought from the supermarket, it’s sterile and free from impurities.
Lastly I can’t find a recipe to follow, if you could help please.
Thanks alot,
Im trying to brew with the basics because im in country where i dont have access to all the raw material.
So I’m going for an ancient type of beer.
My equipments are:
1. 8 gallon electric water boiler, the type used in offices coffee break rooms. It has a temperature dial to set temperature.
2. Hydrometer and air locks
3. Glass carboy 5 gallon capacity and a couple of 5 gallon buckets with cover.
4. Barley, 2 types one type of grain is bigger than the other. Not sure if 2 or 6 row barley.
5. Safale US-05 and Safale K-97. And LALLEMAND Belle Saison. And Red Star Premeir Classique, its for red wine. All are dry yeast. I have few packets of them, no shortage.
6. Cascade pallets hops and Citra pallet hopes. Thankfully it went through customs . I have pounds of both
7. Alpha enzymes 3 Ounces.
8. Beta enzymes 1 pound
9. Yeast nutrient 3 Ounces.
10. Potassium Metabisulphite. Used to kill wild yeast.
11. Sanitizers and pepsi keg (ball lock keg) with all the attachments of CO2, faucets and hoses.
Now for the whole process of making beer, it’s clear to me. The problem is I don’t have a recipe to follow, and i have few points needing clarification:
To what degree shall i roast the malted barley?
The second challenge is chilling the wort. Since its an electric water boiler I can’t submerge it in a ice bath, and i don’t have a cupper coil to run cool water to chill it. I figured it’s best to do the wart with less water then top it off with clear ice bought from the supermarket, it’s sterile and free from impurities.
Lastly I can’t find a recipe to follow, if you could help please.
Thanks alot,