What are you brewing?
Replies to This Discussion
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Permalink Reply by Dave W on
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Todays brew was my first ever attempt at a Saison, pretty much made it up as I went with whatever I had handy when I got up this morning.
Going to be too hoppy for starters but that's ok.... I like hoppy monsters. :-D
Water from the Petone Aquifier
Blackrock Light malt extract 1.5kg
Blackrock Amber malt extract 1.5kg
Palm sugar 0.5kg
Centenial (9.2AA) 80g @ 60min
SuperAlpha (13.4AA) 20g @ 30min
Centenial (9.2AA) 20g @ 0min
SuperAlpha (13.4AA) Dryhop after 24hr
Additives
Lemon grass 20g @ 30min
Lemon zest 20g @ 15min
Fresh grated Ginger 10g @ 15min
Peppercorns 20g @ 5min
Cracked Corriander 9g @ 5min
Wyeast 3711 French Saison 1pkt
OG1.051
Batch size 23L
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Permalink Reply by Chris Banks on
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Had another tweak at my booky type thingy.
Ended up dry hopping my garden with a bunch of old hops that I suddenly decided had past their best by date, half a brick of SO5 followed soon after.
After a trip to see Mr T I was well sorted with some 1099 yeast slurry - had a sneaky pint of 1099 brown whilst I was there and at under 3% abv with so much flavour awesome well done JT!
Must say I am jealous of anyone who has a space dedicated to brewing - whilst my precious is at the panelbeaters I suddenly have 1 empty garage - not having to pack everything away after brewing was a refreshing change.
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Permalink Reply by Stephen on
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Brewed a Nelson Sauvin Summer ale over the weekend and it's quietly fermenting away at around 20 degrees C with good ole' dependable US-05. A fairly straight-forward recipe, which I subsequently have discovered is very close to Ross' Nelson Sauvin Summer ale:
90% Golden Promise
10% Wheat malt
mashed for 60 min @ 68 degrees C
60 minute boil, with Nelson Sauvin (11.8% AA) additions as follows for 24 IBUs (thanks for the recipe advice Christian):
0.5 g/L NS @ 60 min
0.5 g/L NS @ 20 min
0.75 g/L NS @ 5 min
1.5 g/L NS @ 0 min (well 10 minutes into cooling following Ross' advice)
1.040 OG
Now I'm wondering, "Should I dry hop it?" Advice?
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Permalink Reply by Liam Callaghan on
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I am brewing a nice cup of tea at the minute, biscuit ready.
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oh yeah, already dunked!
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Permalink Reply by MrC on
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Brewing an Oz Psuedo Pilsner today and trialing a new setup but more on that later.
STATS:
OG: 1.055
IBU: 36
ABV (%) 5.6
Batch Size (L) 22.5
Boil time(min) 60MALT:
5kg German Pilsner Malt
150g Melanoiden Malt
150g Carahell 0.150 3
250g Cara-Pils
HOPS:
15g Stella @ 60 min
10g Stella @ 15 min
15g Stella @ 5 min
30g Stella @ 0 min
20g Stella Dry
YEAST: US05
WATER: Adjusted to Munich profile
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Just having my first real sample of this beer. Stella hops sure are different, a real European lager flavour going on but with floral mangoes and rubber. This beer is like Export Gold on steroids with that old Emersons Pilsner burnt rubber aroma. Interesting. I think over id the water adjustments too, it's a bit minerally.
I kegged most of it and got creative with some bottling. I added some extra bits & peices at bottling and now I have:
750ml Coffee Pilsner
750ml Chilli Pilsner
750ml Carrot Cake Spiced Pilsner
2 x 750ml Coconut Pilsner
Some interesting tasting ahead. Ahh, the joys of homebrewing :)
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Permalink Reply by Tilt on
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Exploring possibilities with Coopers recultured yeast at the moment.
Ive got a healthy lot of 3rd Gen yeast (post bottle harvest that is) and hoping to make the most of restrained banana and fruit esters in a slightly out of style more bitter American Wheat for the second half of summer.
Any thoughts on this one welcome - particularly whose made a wheat beer successfully with this yeast.
Pacific Wheat
Style: American Wheat
Batch Size: 23.00 L
Estimated OG: 1.055 SG Estimated Color: 4.1 SRM Estimated IBU: 24.8 IBU
2.40 kg Pilsner (Weyermann)
2.40 kg Wheat Malt, Ger
0.50 kg Munich Malt (Bairds)
60m 34.00 gm Pacifica (Pacific Hallertau) [6.10 %]
10m 15.00 gm Pacifica (Pacific Hallertau) [6.10 %]
A bit of Gypsum and Epsom salts to accentuate bitterness and balance the yeast/ hops fruit
Mash temp 67.0 C
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Permalink Reply by jt on
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Hands On Brown, a celebration of gravity in the garage.
30% malteurop
62% Munich I
7% dark crystal
1% chocolates
Sauvin to bitter, cascade and motueka at 20 10 0
1033 and 32 IBU with the 1099 I picked up from Newtown the other week
Hoping to sneak it in around 3% if the yeast doesn't go too far
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I see that Munich percentage is creeping up jt. Have you tasted the previous brew yet? Are you liking the higher levels of Munich?
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