brandonman
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Also seems that I have some milk buying and chugging to do, as I've only got one empty half-gallon glass jug left, and just bought a gallon plastic jug.
Lyle's Golden Syrup is a sweet syrup or "pale treacle", made from sugar cane or sugar beets. Think of it as a very light molasses.
I think it's possible that corn syrup could be a substitute. There is a slight flavor difference between the two, but I don't know what impact that could have on the final product. It would probably be pretty subtle.
You might be surprised and find this in a specialty store up in WI. Just keep an eye out when you go to grocery stores and stuff.
I got Lyles at Hillers market. Its also available at my homebrew store. Adventures in Homebrew. They don't list it on their, but an email and I'd bet they could include it in an order.
Well mine has turned out actually very decent, still cloudy but a nice golden colour, and really hoppy, which was planned, reminds me of an ipa, been in primary since 22nd finished after eight days as predicted has been at 1001 since then, going to try to clear with gelatine and a cold crash today then bottle when I have time through the week. Definately going to give it another try maybe ten liters this time.
Couldn't help myself bought everything for my second batch, also going to halve the bran but going to make a 2 gallon batch then then try two different finishes, ones getting munic yeast the other maybe a lager? Will see how I feel tomorrow, also going to finish half with orange and corriander like a wit with the munic, the other will also see how I feel tomorrow.
Yes, that was a form of small beer. But not all small beer was made from second runnings. A small beer was also a beer with low alcohol content. It was used as a means of drinking something cleaner than the water available at the time, which wasn't treated. "Other beers" back then were festival beers or strong ales, more expensive to make and brewed less often. I'm sure the small beers from those spent grains were good, but I think George Washington's recipe reflects a "household small beer" for the purpose of drinking something clean and to serve with food.
The purpose of the 3 hour boil is debatable. Might have been overkill, or the result of experiments that deemed 3 hours being necessary. Or to extract more sugars. In the end, from my experience, all it does is break down some of the trub in the fermenter and increase the bitterness of the brew.
George Washington's recipe states "Take a large sifter full of Bran" and doesn't mention spent grains, or any previous brew that was made. Bran was really cheap and easily attainable in colonial America, as was molasses.
This recipe really represents the spirit of colonial America - practicality, ingenuity, and self reliance. Oh, and not paying taxes on imported ingredients from England
Just so everyone knows this beer does taste OK but with this recipe its novelty at best, which is totally worth making it!, but all the simple sugars, almost the bill is cane sugar. His makes the beer very thin and cidery. I've sampled one bottle and plan to let the rest, a six pack, sit a while.
Yea that's going to be a hop bomb. I used a refractometer to take gravity before boil and after Lyles and the wheat bran gave only 1.012 gravity or 1.5 g preboil so yea a .5oz of most hops for 60 is going to be very bitter. And 5oz @10 on a 1gallon batch of4% beer is a ton too. It does say hops to taste so its to recipe though.
Yea i filtered through a screen repeatedly and I still had some bran in the fermenter. It still may turn out OK, honestly the more hops to cover up the cane sugar taste could be helpful, its essentially what you'd imagine a beer with say 5%malt and 95%white table sugar would taste like. Also, according to my calculations I over-hopped mine quite a bit at .25 cascade @60 w/ 5.7AAU and .25 cascade @10 w/5.7AAU.
However this is all based on a sample before bottling after only fermenting for 10 days, so take that for what it's worth. I am going to give this at least a month before trying a bottle.
Well I've made three batches now, first I pretty much followed to a T and it turned out pretty decent, still bottle ageing after cold crashing and carbing, the other two I tried to be fancy and they are absolute disasters, they will both be going down the drain today, in my opinion half a pound of pale malt and some finnings would make this a great beer, and would keep a fairly authentic taste, adding more bran results in glue and less bran just makes crappy appless cider.it was a bit fun though.
By glue I'm mean unfermentable snot, it added a texture that just isn't "Beer". And yes i made two doulbe batches, 1 with same amount of bran, but twice the water and molasses, spilt in half, treated one half as a Wit the other as per recipe but doubled the hops (this one was ok still ageing) the third batch I made as per recipe but added a pound of toreified wheat and treated as a wheat beer. I'm not saying I have by any means tested the recipe to its limits, all I'm saying is that I've had sOme fun, have other things I want to try and think that the original is fine but a bit of malt wouldn't hurt.
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