This recipe is the brainchild of Gordon Lucey, i'm just borrowing it for the day :-) Thanks Gordon. The only thing i changed was the yeast because i've grown to hate S-04, Also i didn't bother with any pictures because i'm lazy
Fugglite
10kg Maris Otter
70g First Gold 6.2% 60 mins
70g Fuggles 3.8% 15 mins
100g Fuggles steeped @ 80c for 30 mins
Fermented with us-05
About Me
Nelson Sauvin Ale
Although it's a high alpha hop Nelson Sauvin is a smooth bittering hop, i made a mistake while brewing this and it ended up about 90 IBUs instead of 35 IBUs but because of the hops mild bitterness i seem to have got away with it. There was no finings used in this brew or any brew i do except for a whirfloc tablet 10 mins from the end of the boil and still it has cleared great. I'm looking forward to messing about with this hop in the future.
The Brewery
My latest brew
Chocolate Treacle Stout
2 comments:
I am surprised to know that you hate S-04 as people consider it a great choice and its a high flocculation type yeast that settles quite quickly and beautifully. It serves great for usually English style brewing. I agree also that it creates some problem with attenuation but that's just due to insufficient oxygen. It provides great clarity and cost effective too.
I'm fully aware that people like to use s04 but it's because it's cheap crap, not because it's good. Quickly and beautifully? What does that even mean? It leaves a horrible earthy taste and in my opinion is only good for stouts where the darker malts can hide that taste. Do you even brew beer? I remember when you opened your business, you were a wine man and now all of a sudden your an expert, telling me that i don't know how to oxygenate my wort prior to pitching yeast? Also what exactly do you mean by "I agree also?" I didn't make that statement for you to agree with, or did i? Also if you want to talk cost effective, i buy liquid yeast from Shane at the homebrewcompany.ie and i split it about 7 times(i could do it more), it costs me about one euro per brew for my yeast, that's for top quality yeast, not dried half dead crap!!
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