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Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.

Let's see how it goes eh...

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Thanks Stu! I will give it a nudge sometime soon. Probably will play with more crystal and less pale and a few more hops. Drop me an address if you would like to try my version of it and I will send some along!

I've brewed a couple of these recently, swapping out the Black for Roasted Wheat and adding Cascade and Sauvin to the dry hop.

Now it's more  like a hoppy Black XPA

cheers!

Any good jt?

yeah, I'm enjoying it.

I like the roasted wheat, not as dry and toasty as the black malt and it adds a bit of fluff, if you know what I mean.

And I prefer the Cascade and Sauvin  to the Styrians by themselves

Cheers !

We all love a bit of fluff :)

Will put it on the list to brew

I'm hoping to put down 30L of American Barleywine this weekend:

Aiming for about 1.100 at 60% Efficiency.

Any input/suggestions appreciated, will be dryhopped with amarillo and possibly cascade and Nelson sauvin

Grain/Extract/Sugar
% Amount Name Origin Potential EBC
90.9 15.00 kg.  Pilsner New Zealand 1.03700 3
3.0 0.50 kg.  CaraRed Germany 1.03500 52
6.1 1.00 kg.  Crystal 60L America 1.03400 158

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
30.00 g.  Amarillo Gold Pellet 10.00 28.8 90 min
30.00 g.  Amarillo Gold Pellet 10.00 26.2 60 min
15.00 g.  Amarillo Gold Pellet 10.00 6.7 30 min
15.00 g.  Centennial Pellet 10.50 7.0 30 min
15.00 g.  Amarillo Pellet 10.00 3.5 15 min
15.00 g.  Centennial Pellet 10.50 3.7 15 min
15.00 g.  Amarillo Pellet 10.00 2.2 1 min
15.00 g.  Centennial Pellet 10.50 2.3 1 min
15.00 g.  Falconers Flight Pellet 10.50 2.3 1 min

this thread has gone to cack... it doesn't seem to wrok for me any longer, I always end up at page 1

 

happened to me last night and earlier this morning - obviously working again though otherwise I'd be back at page 1 with you Stu ?

 

Hey what malts are you using for that Aussie ale, maybe some aussie pale ?

Me too. I was wondering if there was some page limit to thread and if we would have to start a new one?

 

Appears to be working again now tho...

Hope I,m not teaching Granny to suck eggs here but it will go to page 1 if you click on the link for the name of the thread. To get to the comment you reading you click on the "replied" hyperlink
Clicking on the "replied" hyperlink, or the page 210 hyperlink or typing page 210 into the page box and then pressing go were all taking me to page 1 last night and this morning... but it appears to all be back to normal again now.

Afternoon all! Looking for some advice from those that have dabbled with the Dubbel style. Here's what I have so far:

 

Recipe Specifications
--------------------------
Boil Size: 14.06 l
Post Boil Volume: 11.96 l
Batch Size (fermenter): 10.00 l
Estimated OG: 1.066 SG
Estimated Color: 17.6 SRM
Estimated IBU: 24.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
2.20 kg Pilsen (Malteurop) (2.0 SRM) 71.4 %
0.25 kg Candi Sugar, Dark (80.0 SRM) 8.1 %
0.23 kg Munich I (Weyermann) (8.1 SRM) 7.5 %
0.11 kg Caramunich II (Weyermann) (60.9 SRM) 3.6 %
0.11 kg Aromatic Malt (26.0 SRM) 3.6 %
0.10 kg Cane (Beet) Sugar (0.0 SRM) 3.2 %
0.08 kg Special B Malt (180.0 SRM) 2.6 % 

20.00 g .Pacific Hallertau2 [4.60 %] - Boil 60.0 19.5 IBUs
10.00 g .Pacific Hallertau2 [4.60 %] - Boil 15.0 4.8 IBUs

 

Not sure on yeast but thinking maybe 1762 or 3787. Never used either before but I like the look of the clean profile that is mentioned with both. Looking for some dried fruit notes, no banana. So, is there anything that looks out of whack or you guys would recommend to adjust?

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