What are you brewing?

Replies to This Discussion

Permalink Reply by Soren on June 22, 2009 at 4:06pm

Finally got around to brewing this. I substituted the pilsner malt with marris otter:

7 kg Munich I
7 kg Marris otter

2hr boil
27 L
1.111
100 IBU w pacific jade, FWH and at 20 min
50 g pacifica @ 10
50 g pacifica @ 0

Gonna pitch 1968 and finish it off with a neutral US yeast if it doesnt attenuate well.

And then I was thinking dry hopping it with NZ styrian goldings, but thats still up for debate.

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Permalink Reply by Barry on June 22, 2009 at 4:09pm

14 kg of grain, 100 IBUs !!
what is this monster?

Permalink Reply by Mike Neilson on June 22, 2009 at 4:21pm

That Has to be a Barleywine!! Dont dry hop it!! Think Why? To me this beer looks like its going to be good drinking next year!! the only taste then you will may get of that is all herbal!! so you might as well chuck a sprig of Italian Parsley in there!! (not to be Confussed with Curly Parsley!!)

Permalink Reply by jt on May 22, 2009 at 10:10am

Barley Wine: Malty sweet. Fruity/estery. Medium to full body. Very high alcohol. Low to medium diacetyl OK. Wyeast 1728, 1084, 1056, 1275, 1272, 3787.

Having said that, W1968 goes fine, never had an issue with it in nearly 90 beers.
If you brew well the yeast will perform (either that or I'm just lucky, or maybe oblivious to bad beer ;-))))))))

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Permalink Reply by Martin Bridges on May 23, 2009 at 2:52pm

I brewed a 10.5% barley wine with 1968. I brewed a standard bitter with it first, then pitched the wort for the barley wine onto the whole yeast cake. Attenuated nicely, and is tasting great.

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Permalink Reply by denimglen on May 22, 2009 at 5:24pm

I just wanna say - Fuck MAF.

Ordered some 1272, chinook and warrior, and because of those hold-up mother fuckers my shit hasn't turned up so I can't brewing Pliny-Lite this weekend.

If this was 'What AREN'T you brewing' the answer would be, pliny-lite.

Motherfuckers, I was looking forward to brewing this.

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Permalink Reply by Greig McGill on May 23, 2009 at 8:31am

If only Kempicus was still there. He'd have sorted you!

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Permalink Reply by James P on May 23, 2009 at 8:52am

If Kempicus was here, he'd probably have himself some chinook, warrior and 1272.... :)

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Permalink Reply by denimglen on May 23, 2009 at 10:44am

Haha yeah, oh well, in protest I'm brewing anyway.

S05, simcoe subd for chinook, and southerncross for warrior.

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Permalink Reply by denimglen on May 24, 2009 at 9:13am

This is the recipe from yesterday.

20L, 1.054, 37 IBU

4.4kg Pearle
0.4kg Carapils
0.2kg Wheat malt
0.2kg Pale Crystal

66C Mash

7.0g Simcoe (Mash Hop)
11g Southern Cross - 60min
6.0g Simcoe - 20
6.0g Northern Brewer - 10
6.0g Columbus - 10
6.0g Simcoe - 1
6.0g Centennial - 1
33g Cascade - 0
25g Columbus - DH
13g Simcoe - DH
13g Centennial - DH

SO5 @20C

Ca - 112
Mg - 18
Na - 11
SO4 - 145
Cl - 50
HCO3 - 110

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Permalink Reply by MrC on May 23, 2009 at 1:46pm

Just planning my next couple of beers. One of them is a robust porter and the recipe calls for approx 300g Chocolate Malt.

My problem is that I don't have any chocolate malt. I do however have Pale Chocolate and Carafa Special II.
What should I do:
1. Buy some chocolate malt
2. Use Pale Chocolate instead
3. Use Carafa Special II instead
4. Half Pale Choc, half Carafa Special II

Any other thoughts?

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Permalink Reply by denimglen on May 23, 2009 at 1:54pm

Our pale choc colour (~460L) is pretty similar to the chocolate malt they get in the states so you could just direct sub that. Especially if the recipe calls for Black malt.

Carafa special has been de-husked and the flavour will be too smooth for a porter, but you could always use that and up the black malt a bit.

I'd just buy some choc malt, but second to that I'd sub the pale.

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