Small Batch Beer: Red Goat Number 2
I like beer, and out of curiosity I wanted to try brewing some from scratch. Most recipes I found on the internet are for 5 gallons, which was a little too much for me to brew up in a small apartment, so inspired by this article, some of the recipes in The Complete Joy of Homebrewing and a quick play with BeerSmith I came up with this recipe, and I think the results were good enough to be worth writing down.
Red Goat #2 (~3 Litres)
- 7L saucepan
- Measuring jug
- 5L bottle
- Temperature probe
- nylon bags
- 5L bottle of water
- Maris Otter Pale Malt 0.76 Kg
- Crystal Malt 0.08kg
- Munich Malt 0.04kg
- Cascade hops ~15g
- Perle hops ~10g
- Safale US-05 Beer Yeast 1/2 packet
Instructions for an infusion mash
- Put the crystal and munich malts into a nylon bag and place in 2.5L of cold water
- Heat the water and grains to 63C
- Add the pale malt into the nylon bag and mix the grains thoroughly. The temperature should stabilise at 54-57C. Leave for 30 mins.
- Add 1.5L of boiling water to mash. The temperature will raise to ~68C. Hold at this temperature for 30-45 mins, stirring occasionally.
- Separately heat 1.5L of water to 75C
- Raise the temperature of the mash to 70C for 10-20 mins.
- Raise the temperature of the mash to 75C.
- Remove the nylon bag containing the grains and pour the second container of water through the grains into the mash.
- Bring the mash to the boil. Add 3g of cascade hops and 3g of perle hops at the start of the boil.
- After 15 mins add 6g of cascade hops
- After another 35 mins add 6g of perle hops
- After another 5 mins add another 6g of Cascade hops
- Remove from the boil and cool to 21-4C in an ice bath. This will probably take at least 30 mins but the faster the better.
- When the wort has cooled pour it into the (sterilised) 5L bottle. Pour the yeast directly into the bottle, cover and place the bottle in a cupboard at around 21C.
(I’m just about to give this another try, so I’ll update this again in a bit)