What are you brewing?
Replies to This Discussion
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Permalink Reply by Cain Harland on
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You must have made a good starter then.
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Permalink Reply by Mr Agsy on
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Aye mate, if it turns out any good i will be saving the yeast so you can have some of that if you want also..When the slant arrived i didn't have a clue what to do with it at first.. I just scraped a sanatized needle tip over the yeast cells and added it to 40 ml of wort then into 120 ml then 1 liter. I was amazed how much yeast you can culture in a week from a needle scraping.I think I might go down the slant storing route for my yeast bank saving in the future..
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Permalink Reply by Mark Meyburg on
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Planning on making an ale similar to Panhead Super Charger - I was planning to add some toffee malt. Any ideas on what % would be suitable?
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Permalink Reply by Mark Weusten on
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I don't sorry but noticed Brewtopia is offering this as a clone recipe kit. If this is any interest to you.
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Panhead APA.JPG, 78 KB
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NZ pilsner, with a little Munich I, a little maize, and hopping with Riwaka.
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I'm re-brewing a hoppy, fairly dry amber ale I've been working on, and a kit APA from Mangrove Jack.
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Yesterday brewed a Munich Helles. Very simple recipe based off the one on Brulosophy.com.
5.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 1 89.0 % 0.50 kg Munich Malt (17.7 EBC) Grain 2 8.9 % 0.12 kg Melanoiden Malt (39.4 EBC) Grain 3 2.1 % 35.00 g Liberty [4.30 %] - Boil 60.0 min Hop 4 16.7 IBUs 2.0 pkg German Bock Lager (White Labs #WLP833) [35.49 ml] Yeast 5 -
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Permalink Reply by Steve Dorrington on
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Are you using a meter of pH strips Guy?
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Permalink Reply by Sam DT on
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Doing and few experimental brews at the moment - 6L Liberty Citra clone attempt and an 8L sour mash berliner weisse split half and half across mango and blueberries.
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Care to share the Citra recipe? One of my favourite beers - I was keen to work on a clone ... pretty challenging I suspect.
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Here's what I've got so far...
Mash at 64.4
OG: 1.080
FG: 1.012
Batch size: 25L
36.00 l Christchurch NZ Water 1 - 9.75 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 6.45 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 5.73 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 4 - 7.10 kg Gladfield American Ale Malt (5.0 EBC) Grain 5 70.3 % 1.20 kg Gladfield Toffee Malt (10.5 EBC) Grain 6 11.9 % 0.60 kg Gladfield Vienna Malt (7.0 EBC) Grain 7 5.9 % 0.60 kg Gladfield Wheat Malt Grain 8 5.9 % 0.30 kg Gladfield Light Crystal Malt (63.0 EBC) Grain 9 3.0 % 0.20 kg Gladfield Sour Grapes Malt (4.0 EBC) Grain 10 3.0 % 30.00 g Warrior [16.50 %] - Boil 60.0 min Hop 11 42.1 IBUs 0.72 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 12 - 35.00 g Citra [12.00 %] - Boil 15.0 min Hop 13 17.7 IBUs 35.00 g Zythos [10.90 %] - Boil 15.0 min Hop 14 16.1 IBUs 70.00 g Citra [12.00 %] - Boil 5.0 min Hop 15 14.2 IBUs 70.00 g Zythos [10.90 %] - Boil 5.0 min Hop 16 12.9 IBUs 60.00 g Citra [12.00 %] - Boil 0.0 min Hop 17 0.0 IBUs 60.00 g Zythos [10.90 %] - Boil 0.0 min Hop 18 0.0 IBUs 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 19 - 50.00 g Citra [12.00 %] - Dry Hop 7.0 Days Hop 20 0.0 IBUs 50.00 g Citra [12.00 %] - Dry Hop 4.0 Days Hop 21 0.0 IBUs
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Permalink Reply by William Fitzgerald on
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1.080 to 1.012? That looks pretty extreme for such a big beer. White Labs says that WLP001's attenuation is only around 77% on average.
I guess you could replace a little malt with simple sugars to try and dry the beer out.
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