What are you brewing?
Replies to This Discussion
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Permalink Reply by Martin Bridges on
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I find that Special K has a bit more "grunt" than Golden Promise, so I'm not sure that going to GP will fill things out. Mind you, having said that, I'm nearing the end of a sack of GP at the moment and expect I will go with the same again next time.
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Permalink Reply by Mike Neilson on
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Try TF Halcyon ridicously easy to use!!
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Permalink Reply by Llew Bardecki on
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Doing two brews today:
A traditional weizenbock and a Hoppy strong weissbier inspired by the Schneider/Brooklyn Hopfenweiss
The Weizenbock, Llama of Mountains:
55% Weyermann Wheat malt
15% Malteurop Pilsner
15% Weyermann Munich I
7% Melanoiden
3.5% Special B
3.5% Baird's Dark Caramalt
1% chocolate wheat
27 IBU Rakau @ 60 mins
O.G. 1.084
The Hopfenweiss, Hopfenlump:
47% Weyermann Wheat Malt
41% Malteurop Pilsner
6% Weyermann Munich I
6% Thomas Fawcett Pale Crystal
O.G. 1.081, 78 IBU
3 hop additions, all 30g NZ Cascade, 6g Sorachi Ace @ 60, 10 and 5 mins
Each of these will get half the yeast cake from a hefeweizen whose yeast was grown from a bottle of Emerson's weissbier
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Permalink Reply by Martin townshend on
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Got a roselare (Weast3763) blend smackpack. Anyone got a recipe/any pointers on how to brew with this puppy?
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Your not scarred of it in your brewery?
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I have a pack that I'm planning to use in an Oud Bruin. My theory is to ferment with a neutral ale yeast initially, then transfer to secondary and pitch the bugs. I don't want overwhelming sourness, but I want it to be present. Might chuck in some oak chips too.
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Permalink Reply by denimglen on
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This is what I did with mine.
It's in the bottle now, pretty sour and dry. Still needs some age though. Next time I'd probably pitch it into an lowish OG oud bruin then repitch into a red. It works its way through the wort OK but is pretty slow and sluggish I found, the repitch went nice and quick.
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Permalink Reply by Stu McKinlay on
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The Red Thread, a Wellington summer ale (Spring/Autumn ale elsewhere)
Pearl pale malt, caramunich 2, wheat, carapils, caraaroma- 4 hour mash at 67c, with a bit of CaSO4
2009 crop Sauvin and Motueka
1.050, 34 ibu
Wyeast 3711
and I'm drinking a blend of "Piglet" Unimperial Red and "Rex Attitude" Islay Pale Ale... now I just want to brew that blend!!! I'm a peat convert.
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100% Peated Ale fermented 100% With Brett Brux now that would be intresting!! DO IT!!!
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I've not get any peat malt left... you'll have to do it.
ps. bottle please!!
pps. it's perle, isn't it? but it is a pearl...
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Permalink Reply by Dai on
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A 4 hour mash- I normally mash for 1- 1.5 hours and seem to convert pretty well. Why so long, if you don't mind me asking?
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Allows me to take the kids to a BBQ for the afternoon ;-)
Normally I just do an hour.
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