BeerTools Discussion Forum

I responded to your original message. The recipe in the book is a clone of the Falstaff version but I think it could be adjusted to suit the old XXX. At least we both remember it.

I to have been looking for a recipe to make Ballantine. Having grown up in New York it was the first 'beer' that I drank on a regular basis. I liked the hop tang even though I am not a fan of highly hopped ales. I have a copy of 'North American Clone Brews' by Scott R. Russell. It contains a recipe ...

I think that your run-off rate is about right. There are two schools of thought about sparging. The pros tend to start sparging as soon as the wort level nears the top of the grain bed. This keeps constant pressure on the bed which keeps it in tact - clearer wort going into the kettle. The second me...

You are on the right track about the enzymatic action that takes place during mashing. The temperature range 'brewers window' that is used for an infusion mash regiment may not be suitable for a step or 'decoction' mash regiment. Realize that all brewing started as an art or craft, that untill recen...