Beer kit :ESB Belgium Golden Ale
Sugars: Liquid malt 3kg
Yeast: Safale: T058
Temperature: Initial 20°C then 22.5°C
Starting Gravity: 1040
Final Gravity:1010
Volume: 23 itres
Date brewed:22/02/2012
Capped:08
Beer Kit: ESB Nut Brown Ale
Sugars: 500g Crystal Malt (Joe White) steeped
50g Golding Hops
Yeast: Safale 040
Temperature: Initial 24°C then 20°C
Starting Gravity: 1040
Final Gravity:1010
me: 23 litres
Capped : O7
Crash chilled at 4 degrees for 3 days
Beer Kit: ESB American Pale ale
Sugars: Liquid malt 3kg
Hops : 40 gms Amarillo in a tea /40 grams pitched in wort
Yeast: Safale:US-05
Temperature: Initial 20°C then 22.5°C
Starting Gravity: 1040
Final Gravity:1010
Volume: 23 litres
Capped: A1 (18 Litres kegged)
Date brewed:06/02/2012
Giant Burrtio. Nearly 1.3kg or in yea olden day scale 2 lbs 13 oz of goodness.
Was it going to be too much for one individual??? Nope… he came and conquered and still lives to tell the story.
[jwplayer mediaid=”872″]
Giant Burrito just the meat
Giant Burrito Open
Giant Burrito
500g grain Dark roast Barley steeped
500g Cocolate Malt steeped
Beer kit:Coopers stout
Sugars: 1 kg dextrose/light malt and Malto Dextrin
Temperature: Initial 20°C then 18°C
Starting Gravity: 1044
Final Gravity: 1010
me: 23 litres
Capped : O6
Crash chilled at 4 degrees for 3 days
Chicken Burger
mmmmm delicious
Final Burger
The construction of the mighty burger
[jwplayer mediaid=”829″]
You can see how it was made.
Beer Kit: Coopers Real Ale
Sugars: 1 kg dextrose/light malt and Malto Dextrin
80 gm Amarillo Hops (40 gms tea 40 gms dry )
Yeast: Safale US-05
Temperature: Initial 20°C then 18°C
Starting Gravity: 1040
Final Gravity: TBA
me: 23 litres
Capped : O5
Crash chilled at 4 degrees for 3 days
Beer Kit: Coopers English Bitter
Sugars: 1.25 kg dextrose/light malt and Malto Dextrin
80 gms Cascade Hops
Yeast: Safale US-05
Temperature: Initial 20°C then 18°C
Starting Gravity: 1045
Final Gravity: 1012
me: 23 litres
Capped : O4
Crash chilled at 4 degrees for 3 days