Hello
I recently restarted beer brewing after a pause of some years. I like to drink and brew bitter, so I restarted from there. This in the picture is the second brew in my "second era", an e+g beer brewed in a 10 l fermenter (I don't want to manage bigger volumes).
Recipe is: 1 kg dry light malt extract; 50 g crystal dark (ebc about 270); 20 g Challenger for 40 min; 15 g Challenger for 2 min; 10 g Challenger in dry hopping; Mangrove Jack's M36 yeast. ABV 4.2%, IBU about 34.
I should change the 50 g crystal dark for, let's say, 60 g crystal medium. I'll think about it. In order to spend less I used a dual purpose hop. Maybe in the future I'll use some Target for the bittering, but for now I'm quite happy. I use a single fermenter, so the result is a bit opaque. I don't care so much about that, other than try to cool down the beer for a night before bottling.
Also I would like to resume my production of porter and maybe try some barley wine. Since a friend beekeeper gave me some honey, I would like to try mead making, but I know precisely nothing about that.
Ken Schrams book the complete mead maker is good.
It's "compleat"! Totally best book on topic.
Never noticed that before. Why did he spell it that way? I haven't made mead but I bought his book read a bit of it, seemed good. Still have a stash of honey ready to give it a go.
It's the olde school way of spelling it.