yep barley crusher for me too. i might have bought a schmidling malt mill but he was asking a lot more for the postage from the US than randy from BC. still waiting for it though - had confirmation it had been shipped 8 days ago so fingers crossed it hasn't gone astray.
Permalink Reply by jt on February 27, 2008 at 1:54pm
I was wanting to brew a lager as my lager keg is nearly empty. It's lasted since before Christmas and it's improved out of sight in that time. But with the metservice forcasting 20C + for the foreseeable future I guess it's another ale.
This week an ale with the Caramunich III from Mike and some Pacific Hallertau.
The NZ Hops blurb "Orange marmalade aptly describes the citrus aroma notes achieved through late addition" had me all anxious with anticipation ...
I used Pac Hall in the Blande Blonde and so far I haven't been to impressed (I know it's only early days in the fermenter) so I'll bump up the hopping ratio and see how it goes.
Anyone used Caramunich III, got a flavour comparison with Crystal or dark crystal to share ?
Hoppy Blond'ish ale I think. Should be around 1.040 and 30 IBU
Yet to put the first one on tap so this is a bit of a stab in the dark.
Upped the pale, dropped some Munich and Wheat and added some Carahell.
Adding some Pacific Hallertau @30 as the first one seemed a bit thin on hops from the fermenter (though these tastings can often be deceptive)
looks good JT, do report back. that is pretty much the recipe i will be following....when i get round to it.
Myself, am doing an IPA tonight, in a rather trad style.
5kg pale, 500g dextrose, 100g styrians, 100g fuggles, all at start of boil - mature till christmas. is an adaption of a recipe called "Goodbye Mr Braincell" which can be seen here: http://www.craftbrewing.org.uk/recipes/doc/recipes-104.htm
Ed, just put the fisrt keg on tap. nice malt (70% Pale, 20% Munich, 10% wheat)
But the hops are a no show after 24 hours. I should forget it for a week and see what it's like.
pitched the yaest for #2, above, about noon and I have positive pressure on the fermenter top .. yee ha !
Well it's been on tap a week or three now.
I probably overdid the 60 minute hops. The OG was 1.040 and I had 16 IBU of super alpha bittering.
Which is probably too aggressive for the malt and later hops ( 8 IBU of pacific Hallertau @ 15 minutes) and it tends to dominate
The second one was tasting better when I racked it (just waiting for a keg now) but that had 5% carahell and 7 IBU of Pac Hall at 30 minutes as well.
That'll probably be a bit high for a Blonde, but wtf it's only a guideline