What are you brewing?
Replies to This Discussion
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Permalink Reply by JoKing on
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Not that I'm trying to capatalise... but Mr Cherry asked if I could list this as a recipe kit on our website. So I did. And it includes the Riwaka.
http://www.libertybrewing.co.nz/content/mash-all-grain-recipe-kit
Cheers.
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Permalink Reply by Kelly Ryan on
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That's a seriously good idea. Shot bro!
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Saison is all about the yeast - so the malt grist can be really simple.
I'd start off with something like 70% Pale Malt, 20% Vienna and 10% White sugar.
Bitter to 40IBU with a Noble type hop, then use 50g or so at the end to spice it up. Styrian is a good one to use there.
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Permalink Reply by John H on
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Stupid Question time - dialled the numbers for Mash Up into Beersmith - IBU came out at 21-ish (.32 IBU/SG). Is that about right?
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Hi John,
I use my own spreadsheet for bitterness and it is based on the boil efficiencies at Steam, so you may need to have a play around with the first 2 hop additions to get the bitterness up. Remember though that Southern Cross gives quite an intense bitter finish, very peel-like in character, so even if you aim for 35 BUs, you will likely get the intensity of something 5-10 BUs higher. Any queries, let me know.
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Cheers Kelly
21 IBU seemed pretty low to me - will aim for closer to 35IBU.
Look forward to brewing it and doing a few side-by-sides with the real mcCoy.
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Permalink Reply by Martin Bridges on
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Brewing a Belgian Pale ale today, aimed at using up a bunch of bits & pieces of specialty grains.
(Ghost) Frites & Gravy
2kg Maris Otter
1.52kg Pilsner
200g Aromatic
200g CaraRed
200g Melanoidin
200g Special B
90 minute boil.
20g Southern Cross @ 60 mins
20g NZ Cascade @ 5
20g NZ Cascade @ 0
Wy3522 Ardennes yeast. Revived after over a year in the fridged by using a 2-step starter on the stirplate.
Aiming for about 1.045 and 30IBUs. Just a general quaffer with a decent malt & yeast character.
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Permalink Reply by Tilt on
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Thats an impressive start up on oldish yeast Martin - most of the info I've seen says to ditch it if it hasn't been used after 3 months fridge storage - my trials would support that.
Are you multistep washing and then storing under sterile/distilled water to get this type of longevity? Do you use a pressure cooker to sterilise? Any other tips you can share on getting this kind of life out your yeast?
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Er, nothing that sophisticated. I think I've just been lucky. All I did was give it a decent wash with cooled boiled water then store in the fridge under that. I wasn't sure if I'd ever re-use it but I've been trying to keep my costs down recently so I thought I'd attempt to resurrect it. I gave it a half litre of starter (just using DME) and it kicked up on the stirplate really quickly. I gave it the sniff test and it seemed OK, no odd aromas, so I tipped in another litre of starter wort and continued stirring for another couple of days. I left it for a couple of days to settle out then tipped off the liquid and pitched the slurry.
Pitched at 20 degrees last night and by this morning there's a nice thick yeast layer on the top. I'm not going to claim success for this until I taste the beer, but so far the signs are good. Not sure if I'll re-use this generation though - I think that might be pushing my luck a bit.
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Thanks Martin - sounds like you've got the yeast wranglers touch there - good stuff. Your process is pretty much what I've done - so its good to know that stretchng the "common wisdom" boundaries sometimes pays off. Ardennes could be a particularly robust strain too -- I'll be interested to know how you think the final beer turns out. Cheers
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Permalink Reply by James Lawson on
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Hi all, NZ pale ale this time, just threw some NZ cascade flowers into the fermenter
4.2kg kolsch
0.3kg dark caramalt
100g sucrose
20g pacific jade @ 60
20g wai-iti @ 20
20g wai-iti @ 15
10g wai-iti @ 5
15g (1 handful) NZ cascade flowers @ 0
45g (3 handfuls) NZ cascade flowers dry hop for 10 days
> ~42IBU
made 23L, came out at 1.045, pitched 11g of US-05
should be tasty
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