On Tue, Nov 29, 2005 at 11:00:42PM +0100, [EMAIL PROTECTED] wrote:
>
> Som ølentusiast kunne jeg godt tænke mig at starte med at brygge mit
> eget øl!
What a brilliant idea! And you have to the right place to ask all your
questions. Welcome!
> Det skal ikke være beerkit-brygning, men snarere ekstrakt/malt
> brygning - og endnu mere gerne all-grain, hvis blot jeg uden de store
> forkundskaber har en chance for at producere noget der kan drikkes.
> Jeg er stor tilhænger af de mørke belgiske trappist øl, så det er
> naturligvis det endelige mål, at jeg kan lave noget der ligner det.
Sure you can produce a drinkable beer on the first try. Even if you go
all-grain. Many people have done it before.
The best you can do is to find a helpful experienced brewer in your
neighbourhood, offer to give a hand on a brewing day, and keep your eyes
open. Maybe invite him over to look over your shoulder the first time.
Since you won't have any home brew to bribe him with, buy a few bottles
of your favourite Belgians, and I'm sure you find a volunteer...
> Er der nogle der har nogle gode anbefalinger til hvordan jeg bedst
> begiver mig i kast med denne udfordring? og er der evt. nogen der ikke
> længere anvender deres "første" amatørbryggesæt, og er villige til at
> sælge det, så hører jeg gerne fra jer.
Well, I have my old mashing system. But you can as easily make your own.
Many people recommed fine commercial systems, and they certainly have
their uses. But I started with a much smaller budget, and got pretty
decent beer out of it. The most inexpensive way for all-grain is to make
a mash-lauter tun out of two plastic buckets. Drill a gazillion of holes
in the bottom of one bucket, and install a tap in the other - a ballofix
or a cheap plastic one. Put the holed bucket inside the other, fill
with malts, and add hot (72-80 degrees), until the temperature is
somewhere in the 60's. Now you have a simple "single infusion" mash.
You also need a large pot to boil the stuff - that is the most expensive
part of the project, if you can't lay your hands on one. You can make do
with two pots, as long as the total volume is enough, and you can have
them both on your stove at the same time.
I don't see any problems in making a Belgian style ale to begin with.
Don't start with anything too strong, aim around 6-7% in your first
brew. And don't worry if it gets 4.5%, or 9% - the first few brews are
a bit unpredictable anyway. In the first brew, stay away from spices,
and keep the malt bill relatively simple.
You can add half a kg of sugar if you want the beer heftier - that's
what the belgians do. The one problem with such ales is that they
require some time to mature, so you will have to be more patient than if
you had started with a weizen. That is hard with the first brew!
Just be careful about keeping everything clean, *especially* anything
that touches the wort after boiling it.
Don't worry about it. Nobody has complained about my promise that
it will be beer anyway.
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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