StefanR Posted October 24, 2011 Share Posted October 24, 2011 I really like the sound of the ESVA recipe, but I plan to bottle 6 litres of the brew in glass for super maturing, and kegging the other 15 litres for drinking after 4-6 weeks [biggrin] This is my plan.......... 1 x tin of Australian Pale Ale 1 x tin of Real Ale 500g of dextrose 500g of light DME Steep 20g of Nelson Sauvin hop flowers for 15 mins Dry Hop with 40g of Nelson Sauvin hop flowers I thought that using 50/50 DME/Dextrose may soften the alcholic bite for drinking young from the keg. Any thoughts would be good. Cheers Stefan Link to comment Share on other sites More sharing options...
TonyW Posted October 24, 2011 Share Posted October 24, 2011 I would and will again just brew it according to the recipe, there's nothing to tweak really. Link to comment Share on other sites More sharing options...
Guest Posted October 24, 2011 Share Posted October 24, 2011 and kegging the other 15 litres for drinking after 4-6 weeks [biggrin] I thought that using 50/50 DME/Dextrose may soften the alcholic bite for drinking young from the keg. 4-6 weeks in a keg is not "young". 1-2 days maybe, but 4-6 weeks not. Link to comment Share on other sites More sharing options...
NewtownClown Posted October 24, 2011 Share Posted October 24, 2011 Any ale 4 - 6 weeks in a keg IS a vintage ale ! I have kegged the original recipe in the past, allowed it to slow carb over a week. As nice as out of the bottle. Link to comment Share on other sites More sharing options...
StefanR Posted October 24, 2011 Author Share Posted October 24, 2011 Ok guys, I am getting the message loud and clear [happy] I will brew exactly as the site recipe and get amongst it ASAP! Many thanks for your replies[wink] Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.