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disgruntled

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disgruntled last won the day on October 7

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  1. Looks perilously close to a boil over there Good vigorous boil there though, what thingo does you have?
  2. Recipe: Woah Brewer: Grumpy Style: Imperial IPA TYPE: All Grain Recipe Specifications -------------------------- Batch Size (fermenter): 21.00 L Estimated OG: 1.077 SG Estimated Color: 15.8 EBC Estimated IBU: 86.1 IBUs Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 57.0 % 2.61 L 1.00 kg Rye Malt (Weyermann) (5.9 EBC) Grain 2 14.2 % 0.65 L 1.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 3 14.2 % 0.65 L 1.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4 14.2 % 0.65 L 0.02 kg Gladfield Eclipse Wheat (1400.0 EBC) Grain 5 0.3 % 0.01 L 5.00 ml Centennial Hop Extract [48.80 %] (CO2 Extract) - Hop 6 22.3 IBUs - 20.00 g Cashmere [8.50 %] - Steep/Whirlpool 20.0 min, 8 Hop 7 2.2 IBUs - 20.00 g Cashmere [8.50 %] - Steep/Whirlpool 20.0 min, 9 Hop 8 4.7 IBUs - 20.00 g Centennial [10.20 %] - Steep/Whirlpool 20.0 min Hop 9 5.6 IBUs - 20.00 g Centennial [10.20 %] - Steep/Whirlpool 20.0 min Hop 10 2.6 IBUs - 20.00 g Enigma [16.50 %] - Steep/Whirlpool 20.0 min, 80 Hop 11 4.2 IBUs - 20.00 g Enigma [16.50 %] - Steep/Whirlpool 20.0 min, 90 Hop 12 9.1 IBUs - 20.00 g Galaxy [15.70 %] - Steep/Whirlpool 20.0 min, 80 Hop 13 4.0 IBUs - 20.00 g Galaxy [15.70 %] - Steep/Whirlpool 20.0 min, 90 Hop 14 8.7 IBUs - 20.00 g Idaho Gem [14.00 %] - Steep/Whirlpool 20.0 min, Hop 15 3.6 IBUs - 20.00 g Idaho Gem [14.00 %] - Steep/Whirlpool 20.0 min, Hop 16 7.7 IBUs - 20.00 g Mosaic (HBC 369) [14.20 %] - Steep/Whirlpool 20 Hop 17 3.6 IBUs - 20.00 g Mosaic (HBC 369) [14.20 %] - Steep/Whirlpool 20 Hop 18 7.9 IBUs - ------------------------------------------------------------------------------------- For the kids watching from home, the double dose of hops will be as follows... One lot at flameout, one lot when the temp has fallen to 80°c. I will repitch a saison yeast
  3. Hot a fff here so having a Gose, so amazingly refreshing, I'm going to need to make another, thinking staminade flavour so magnesium chloride for the salt????
  4. I have 6 kegs, a grain mill, heaps of grain, heaps of hops, 6 fermenters and a keezeer. My missus has never been happier
  5. This is the bestest one for noooooobs 100 grams prepared starter (such as King Arthur Classic Fresh Sourdough Starter, $8.95) 200 grams (about 1 1/4 cups, plus 2 tablespoons) unbleached all-purpose flour 100 grams (about 2/3 cup) whole wheat flour 6 grams (about 1 teaspoon) fine sea salt 230 grams (about 1 cup, plus 1 tablespoon) 65F-70F water Wheat bran, for dusting 1. In a large bowl, combine the white flour, wheat flour, and salt and whisk to combine. In a small bowl, whisk the starter and water until the starter is fully dissolved. Pour the starter mixture into the flour, and use a flexible spatula to quickly mix. Cover the bowl loosely with a clean kitchen towel, and let the dough sit at room temperature for 30 minutes. 2. Turn the dough, pulling it off the sides of the bowl and folding into the center as you turn; work it as little as possible. Cover loosely and let rest for 30 minutes before turning the dough again. After approximately 5 turns, or 2 ½ to 3 hours, the dough should be ready. (Don’t expect to see a big increase in size in this dough—by turning the dough every half-hour, you are doing what I call the lazy man’s version of kneading the dough—improving the texture without much effort.) Note: How do you tell when it’s ready? You want it to get to the point where it is capable of holding a shape, and not ooze into a pancake when you shape it into a ball. It should be so interested in sticking to itself that it easily peels off the bowl when ready to shape. 3. Place a large piece of parchment paper on a sheet pan and cover with wheat bran, so that you can no longer see the paper. Transfer the dough to a lightly floured surface and form it loosely into a ball: hold it with both hands and gently tug the sides down and under, into the middle of the dough, to make a taut ball; don’t let the dough tear. Set the dough seam side down on the bran-coated paper. Dust the top of the dough lightly with more bran. Cover loosely with the towel and let it sit at room temperature until doubled in size, about 2 hours. 4. Preheat the oven to 500F (450F if your oven runs hot). Preheat a cast-iron ovenproof pot with tight-fitting lid, such as Le Creuset, in the oven. Carefully remove the lid and transfer the dough on the parchment into the pot. Use a serrated knife to score the loaf with a long slash, to allow the dough to expand. Cover the pot immediately and place the pot in the oven. 5. Bake the bread for 35 to 40 minutes with the lid on. Carefully remove the lid and tear off any excess parchment. Bake for another 10 to 15 minutes with the lid off, until the crust is a very, very dark brown. (I urge you to let the bread cook, uncovered, until the top of the bread nearly blackens and the sides reach a very, very, very dark brown.) Remove the loaf from the pot. Cool the loaf on a wire rack. The loaf will continue to cook as it cools, so try to wait an hour or so before cutting into it.
  6. Turkish Sukuc. Beef with a little lamb. In Sheep Bungs. 500g of the mix in each.
  7. one for @Aussiekraut. A Gosè. Sour, slightly salty, a little lemony and lovely!
  8. to elaborate on my post above, the white sugar ferments completely, leaving alcohol and carbon dioxide. No taste. If you use the same brew enahncer for each brew - one with some malt innit - I think that would accentuate the can flavours and you'd have tasty beers, and I'm pretty sure they would all taste different.
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