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Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

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Havent posted in here for a while, so adding my last few brews plus the brew I have planned on Sunday.

Sauvin Summer Ale 2.0 - 4.8%
77% Maris Otter
23% Wheat
0.8g/L N.Sauvin FWH 45min
1.2g/L N.Sauvin 10min
2.0g/L N.Sauvin - Aroma Steep 15mins
4.0g/L N.Sauvin Whole Cone Dry Hop
Mangrove Jacks M44

Really easy drinking beer over Summer - maybe a touch too much wheat.

Pliny the Smaller (my first Kegged Beer!) - 4.5%
48% Pale
40% Pilsner
7% Carapils
5% Crystal Pale
0.4g/L Columbus 60min
0.8g/L Simcoe 20min
1.6g/L Centennial 5min
1.6g/L Amarillo - Aroma Steep 20min
1.6g/L Simcoe - Aroma Steep
1.2g/L Cascade - Aroma Steep
Dry Hop 1-7 days and 8-12 days - both;
1.2g/L Amarillo
1.2g/L Centennial
0.8g/L Columbus
1.2g/L Simcoe
Mangrove Jacks M44

This came out awesome...massive aroma and huge hop flavour with solid bitterness without being too bitter for only 4.5%

Brewing this on Sunday;


Walkers Reserve Porter - 6%
71% Maris Otter
7.7% Crystal Pale
6.5% Flaked Oats
6.5% Wheat
5% Choc Pale
2.3% Crystal Dark
1% Roasted Barley
1.4g/L EKG 60min
1.0g/L EKG 45min
1.4g/L Cascade 30min
1.0g/L Cascade 0min
S-04
30g Oak Chips in Primary to emulate Barrel Fermenting (mouthfeel) as opposed to in Secondary for Oak (flavour).

Going to split off 5Lts into secondary carboy and rack on top of another 30g of Oak Chips that have been soaking in C.O Pinot Noir for 2 weeks...will leave for a month or so...

I would like a crack at Pliny the Smaller, looks great.

Hadnt seen the link for Pliny the Toddler before...looks good...like the look of mine better though with the Amarillo!
Give it a go, it was a great beer!

This is my last brew. A Black IPA. I love it. Mark Thomas asked me to share it after spotting my check in on untapped https://untappd.com/b/way-down-brewing-donnie-darko/656421. So here it is.

Donnie Darko, Black IPA

 

Brew Method: All Grain

Boil Time: 60 min

 

Batch Size: 18 liters (fermentor volume)

Boil Gravity: 1.054

Efficiency: 70% (brew house)

STATS:

Original Gravity: 1.066

Final Gravity: 1.014

ABV (standard): estimated at 7.1% with bottle conditioning

IBU (tinseth): 65

 

SRM (morey): 28

FERMENTABLES:

0.29 kg - German - De-Husked (Special) Caraf II (4.9%)

0.3 kg - German - Carapils (5.1%)

5 kg - Gladfield Pale Ale (85%)

0.29 kg - Gladfield NZ Medium Crystal (4.9%)

 

HOPS:

12 g - Northern Brewer, Type: Pellet, AA: 9.5, Use: Boil for 60 min, IBU: 15.95

23 g - Ahtanum, Type: Pellet, AA: 5.2, Use: Boil for 10 min, IBU: 6.07

18 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 10 min, IBU: 11.87

23 g - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 10 min, IBU: 13.53

23 g - Ahtanum, Type: Pellet, AA: 5.2, Use: Boil for 5 min, IBU: 3.34

18 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 5 min, IBU: 6.53

23 g - Mosaic, Type: Pellet, AA: 11.6, Use: Boil for 5 min, IBU: 7.44

18 g - Chinook, Type: Pellet, AA: 13, Use: Aroma for 0 min

23 g - Ahtanum, Type: Pellet, AA: 5.2, Use: Aroma for 0 min

45 g - Mosaic, Type: Pellet, AA: 11.6, Use: Aroma for 0 min

12 g - Ahtanum, Type: Pellet, AA: 5.2, Use: Dry Hop for 7 days

(I was short on Ahtanum so I used 7 g + 6 g Simcoe)

11 g - Mosaic, Type: Pellet, AA: 11.6, Use: Dry Hop for 7 days

 

FININGS:

1 tsp - Irish Moss, Time: 10 min,

MASH GUIDELINES:

Infusion, Temp: 66 C, Time: 60 min, thickness ~2.4 L/kg

 

YEAST:

 Mangrove Jack - US West Coast Yeast

Starter: No – used 2 X 10g packs –hydrated in wort

Pitch Rate: 0.69 (million cells / ml / deg P)

Fermentation Temp: ~20 C

 

WATER PROFILE:

Ca2: 76

Mg2: 5

Na: 43

Cl: 49

SO4: 85

HCO3: 156

 

Mash pH ~ 5.2

 

 

 

Thanks Jamie! Quite an interesting set of hops, I've never seen Ahtanum in a recipe before. Grapefruity?

The malt profile appeals too - all about the carafa ii.  A mate at work made a sensational black IPA, but the recipe had 11 different malts, which seemed a bit over the top.  Couldn't argue with the results though.

Thanks again

Hey Mark.

I had seen quite a few comments on the net saying that adding ~5% carafa ii or iii (special, no husk) to a good IPA grain bill is the way to go. I had a bunch of hops that needed to be used up and it seemed like a good combo to use for a Black IPA. Yes, Ahtanum should be grapefruity (I am pretty sure Brew Dog use it in their PUNK IPA), the Mosaic I think brings a bit of mango and I added the chinook as well for some peppery spice notes. It is quite hard to pin point which hops are there on drinking, just a good hop mix that I like. You might get a more grapefruity result with fresher hops, as the Ahtanum was getting on (pellets getting loose). Keen to hear how it goes. 

Petes US Pale Ale    for the July 2nd Tahi Beer Appreciation Group meeting....    at Tahi - Warkworth.

Ingredients

Amt

Name

Type

#

%/IBU

5.00 kg

Gladfield Ale Malt (3.0 SRM)

Grain

1

85.5 %

0.50 kg

Gladfield Light Crystal Malt (27.4 SRM)

Grain

2

8.5 %

0.25 kg

Cara-Pils/Dextrine (2.0 SRM)

Grain

3

4.3 %

0.10 kg

Acid Malt (3.0 SRM)

Grain

4

1.7 %

10.00 g

Columbus (Tomahawk) [14.00 %] - Boil 60.0 min

Hop

5

14.3 IBUs

10.00 g

Amarillo [9.20 %] - Boil 15.0 min

Hop

6

4.7 IBUs

10.00 g

Simcoe [13.00 %] - Boil 15.0 min

Hop

7

6.6 IBUs

0.30 tsp

Irish Moss (Boil 10.0 mins)

Fining

8

-

20.00 g

Amarillo [9.20 %] - Boil 7.0 min

Hop

9

5.1 IBUs

20.00 g

Cascade [5.50 %] - Boil 7.0 min

Hop

10

3.0 IBUs

10.00 g

Simcoe [13.00 %] - Boil 7.0 min

Hop

11

3.6 IBUs

30.00 g

Amarillo [9.20 %] - Steep/Whirlpool 10.0 min

Hop

12

5.1 IBUs

10.00 g

Simcoe [13.00 %] - Steep/Whirlpool 10.0 min

Hop

13

2.4 IBUs

1.0 pkg

US-05 repitch 2nd gen [300ml]

Yeast

14

-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG

Est Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 5.3 %

Bitterness: 44.8 IBUs

Est Color: 6.8 SRM

Finally did my 1st BIAB on Friday night!

 

Boil Time: 90 min

Batch Size: 19 liters (fermentor volume)

Boil Size: 28 liters

Boil Gravity: 1.055

Efficiency: 70% ish ??

Original Gravity: 1.073 (refractometer measured)

Final Gravity: 1.020 (estimated)

ABV (standard): 6.77%

IBU (tinseth): ~ 48 ??

SRM (morey): 8.25

 

FERMENTABLES:

5.05 kg - United Kingdom - Golden Promise (79.8%)

0.63 kg - United Kingdom - Cara Malt (10%)

0.42 kg - United Kingdom - Pale 2-Row (6.6%)

0.23 kg - German - Carapils (3.6%)

 

MASH Temp: 67 'C, Time: 60 min

 

HOPS:

50 g - US Cascade, 15 min

50 g - US Cascade, 10 min

50 g - US Cascade, 5 min

50 g - US Cascade, 0 min / Whirlpool

25 g - US Cascade, Dry Hop for 10 days

25 g - US Cascade, Dry Hop for 5 days

 

OTHER INGREDIENTS:

0.5 g - KoppaFloc, Time: 15 min Boil

5 g - Yeast Nutrient, Time: 15 min Boil

 

YEAST: 2 x 11g packets of US-05 (rehydrated)

 

Pitched yeast into ~17 'C wort and put carboy in my temp controlled fridge.

Increasing the temp each day by ~1'C.

Planning on starting the 1st Dry hop on Day 5 (or when the krausen starts dropping)

If this looks familiar in any way, you may have seen this outstanding post -http://www.forum.realbeer.co.nz/profiles/blogs/brewing-a-good-nz-pa... (Thanks Richard)

 

Keen to hear any thoughts/criticisms on how this is going to turn out. Obviously a very hoppy beer :)

This will be my next brew. I have tweaked this one from a previous version, an American Amber. It is time I got back to using NZ hops and I think the ones I have chosen should work well. I am aiming for the more hoppy end of the amber spectrum. It was a bit too fruity malty last time and the hops needed a boost, so upped the later hop additions, dropped out the biscuit malt and reduced the Munich a bit. I have added some dark crystal to try and bring the colour up to what it was last time (13.4 SRM) but it is not quite there. I want the colour without getting an overwhelming caramel. Any thoughts appreciated. 

NZ Amber Ale

OG:1.057

IBU (tinseth): 38.62

SRM (morey):11.67

Batch size 18L

Amount Fermentable PPG °L Bill %
3.69 kg Gladfield Pale Ale 35 3 78.7%
0.5 kg Gladfield Munich 35 8 10.7%
0.1 kg Gladfield Dark Crystal 34 100 2.1%
0.3 kg Gladfield Medium Crystal 34 60 6.4%
0.1 kg Torrified wheat 33 2 2.1%
4.69 kg Total
Amount Variety Type AA Use Time IBU
10 g Southern Cross Pellet 14.1 Boil 60 min 21.01
10 g Southern Cross Pellet 14.1 Boil 15 min 10.42
11 g Motueka Pellet 6.7 Boil 10 min 3.98
11 g Pacifica Pellet 5.4 Boil 10 min 3.21
11 g Motueka Pellet 6.7 Aroma 0 min
11 g Pacifica Pellet 5.4 Aroma 0 min

man that last recipe looks dam tasty.... please post how it goes.

I brewed this 3 weeks ago for the Tahi Beer Appreciation Group TBAG meeting this thursday night (which i am not sure I can now make but will try).

US Pale Ale

Ingredients

Amt

Name

Type

#

%/IBU

5.00 kg

Gladfield Ale Malt (3.0 SRM)

Grain

1

85.5 %

0.50 kg

Gladfield Light Crystal Malt (27.4 SRM)

Grain

2

8.5 %

0.25 kg

Cara-Pils/Dextrine (2.0 SRM)

Grain

3

4.3 %

0.10 kg

Acid Malt (3.0 SRM)

Grain

4

1.7 %

10.00 g

Columbus (Tomahawk) [14.00 %] - First Wort 90.0 min

Hop

5

16.1 IBUs

10.00 g

Amarillo [9.20 %] - Boil 15.0 min

Hop

6

4.5 IBUs

10.00 g

Simcoe [13.00 %] - Boil 15.0 min

Hop

7

6.3 IBUs

0.30 tsp

Irish Moss (Boil 10.0 mins)

Fining

8

-

20.00 g

Amarillo [9.20 %] - Boil 7.0 min

Hop

9

4.8 IBUs

20.00 g

Cascade [5.50 %] - Boil 7.0 min

Hop

10

2.9 IBUs

10.00 g

Simcoe [13.00 %] - Boil 7.0 min

Hop

11

3.4 IBUs

30.00 g

Amarillo [9.20 %] - Steep/Whirlpool 10.0 min

Hop

12

4.9 IBUs

10.00 g

Simcoe [13.00 %] - Steep/Whirlpool 10.0 min

Hop

13

2.3 IBUs

1.0 pkg

US-05 repitch 2nd gen [50.28 ml]

Yeast

14

-

Gravity, Alcohol Content and Color

Est Original Gravity: 1.060 SG

Est Final Gravity: 1.015 SG

Estimated Alcohol by Vol: 5.9 %

Bitterness: 45.1 IBUs

Est Color: 7.1 SRM

Thanks. Thats what I like to hear. Have decided to have the med and dark crystal both at around 5%. Can't wait to brew it.

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