Wednesday, 4 February 2009
The other day I posted I didn't know as much about mashing as I thought I did. I know now that I know even less than I thought I knew when I wrote that. Here is the story of my first all-grain beer.
On the right is the notorious brew bag. It's held together with staples for now, because I couldn't be bothered sewing all round. I will do that later at some point.
The next picture is what 2.5kg of grain and some hot water looks like when you stir it about in a plastic bucket lined with net curtain.
Here's the recipe. I kept it very simple.
2.5kg lager malt
10g Cascade hops, 70 minutes
10g Northern Brewer hops, 70 minutes
30g Cascade hops, 10 minutes
Danstar Windsor yeast
I boiled on the stove and cooled in the kitchen sink as normal, except I had opened no tins of syrup.
This last picture is only of interest to homebrew geeks.
Three days after brewing, the beer is still very yeasty and opaque. I didn't know that lager malt has lots and lots of DMS precursors, so unfortunately it also has that vegetal aroma familar from second-rate German Hausbrauereien. I always assumed it was the hops or the funky smells given off by lager yeast that I encountered in their beer, but no, here is that peculiar smell back again. I hope it will die down with time.