ich bin neu hier und habe noch nie mein eigenes Bier gebraut. Ich weiß auch noch nicht ob es mir überhaupt Spass mach, deshalb suche ich einen erfahrenen Brauer mit einer 20-60 l Anlage der mir das brauen einmal erklärt Bund mich mal Probenmit brauen läßt
. Ich wollte ganz gerne diese Rezept ausprobiere 
n:Heather Ale
Ingredients for 5 gallons
6 2/3 pounds Scotch Ale Malt or 6 pounds U.S. 2-row malted barley and 10 1/2 oz. Amber malt (crystal or Cara-type)
12 2/3 cups of lightly pressed flowering heather tips
Irish moss (10 minutes)
O.G. - 1.048
F.G. - 1.011
Mash at 153F for 90 minutes. Sparge as usual. Add about one-half gallon (2/3 of total) of lightly pressed heather tips and boil vigorously for 90 minutes.
Run hot wort through a sieve filled with 2 cups (1/6 of total) of heather tips into the fermenting vessel. Allow to cool and ferment at 61F for seven to 10 days. A lager-type yeast is suggested. The original yeast for Froach Ale was a Scotch ale yeast, but after years of cold slow fermentation it has evolved into a strain with a bottom-fermenting bias. When the gravity reaches 1.015, usually the fifth day, remove ½ gallon of ale, add 2 cups (1/6 of total) of heather flowers and warm to 158 degrees
F. Cover and steep for 15 minutes, then return to the fermenter.
Condition the ale as usual. For those needing a hop fix, add 1 4/5 oz. of 6% AAU hops for the 90 minute boil to provide bitterness that will not unbalance the flavors. Late addition aroma hops would compete with the delicate heather.
The specifications for the commercially-bottled ale are ABV 4.9 %; O.G., 1.048; pH 4.1; color 9 SRM (23 EBC) and bitterness 21 IBUs.
Ich komme aus den Kreis Recklinghausen. Danke schon mal vorab Glück Auf....
