What are you brewing?
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
Replies to This Discussion
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Permalink Reply by HerrSchnapps on
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I'll probably look like that again after I've distilled it down to about 4 litres @ 85-90%!
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Permalink Reply by Haish on
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Turbos give nasty ferments, try some 1056 or US05 for a cleaner end product.
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Permalink Reply by Mike Neilson on
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Drunken Spuds Randerlised Pale Ale and its FUCKING GOOD!!!!!!!!!!!!
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Damn it yeah!! This how beer shall beer drunk!!
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Permalink Reply by Reviled on
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Got an RDO today so brewing my CAP, the coopers kit has almost fermented out leaving me a nice cake of 2124 to pitch onto... Im taking pics today so will put up a blog when I can figure out how to attach piccys :o)
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Im gonna have to buy a new thermo me thinks :o( Im mashing at 64, but thats what my thermo says, I think its actually higher... Should be sweet, mash is finished in 10 mins and it appears all the conversions done..
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Permalink Reply by Bambule on
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Alright, for tonight
"Too late she cried as she waved her wooden leg"- Belgian Blonde
ADM Pils 80%
Weyermann Vienna 8%
Cara Munich II 2%
Clear Candi-sugar 10%
1.061
Hopped with Fuggles to 25IBus
WYeast trappist.
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Permalink Reply by JoKing on
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Giving a Tripel a crack thanks to Mike for letting me scab some of his yeast! Bambule - looks like we will be having a Belgian off...
La Fin de la Fin
18-C Belgian Tripel
Size: 24.39 L
Efficiency: 82.0%
Attenuation: 85.0%
Calories: 264.65 kcal per 12.0 fl oz
Original Gravity: 1.080 (1.075 - 1.085)
Terminal Gravity: 1.012 (1.008 - 1.014)
Color: 9.61 (8.87 - 13.79)
Alcohol: 9.0% (7.5% - 9.5%)
Bitterness: 31.7 (20.0 - 40.0)
Ingredients:
5.3 kg Bohemian Pilsner Malt
.8 kg Pale Wheat Malt
.150 kg Melanoidin Malt
1.0 kg Candi Sugar Clear - Added after Primary fermentation
35.0 g Cascade (5.8%) - added during boil, boiled 60.0 min
25 g Cascade (5.8%) - added during boil, boiled 25 min
2.0 tsp Corriander crushed - added during boil, boiled 10.0 min
1.0 tbsp Orange zest - added during boil, boiled 0.0 min
0.0 ea WYeast 3864 Canadian/Belgian Style Yeast
.2 kg White Table Sugar (Sucrose) - Priming for 3.2vols CO2
Schedule:
00:03:00 Mash In - Liquor: 15.63 L; Strike: 72.53 °C; Target: 65.0 °C
01:03:00 Mash - Rest: 60.0 min; Final: 65.0 °C
01:03:00 Untitled Step - Sparge Volume: 26.08 L; Sparge Temperature: 75.6 °C; Runoff: 26.17 L
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