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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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I have put vanilla pods into Stouts with good success. However, I have not done with with a rauchbeer or anything smokey. Although I am not a huge fan of smoke flavored beers, I admit it could be interesting.

Yeah I think its worth a crack, will be interesting either way.

Will prob just scale down to a 20L batch

One of the nicest beers I have had was a Stone Smoked Porter, it was back mid 2000 when I first discovered craft beer and couldnt believe a beer could taste like that.

Been a fan of the Smoked Porters ever since

How did this turn out?

Hi All

Having harvested my hops for the second year, I would like to brew my beer.

My hops are from root stock dug up at Kawatiri Junction on the road to Nelson.

I have forgotten my recipe!

I had great success with it, as I know what to change to get the beer I want.

That recipe is: NZ Home Brew Association Lager No.9 (1980's)

One day I made a mistake with this 50L brew. I added two table spoons of salt instead of the two tea spoons required.

The brew normally would bubble very fast and was worked out in three to four days.

With the extra salt it bubbled slow and steady for 13 days and was ready to bottle on the 14th.

The yeast amount in the bottom was about half what it normally was and the beer was clear at bottling as the slower bubbling had not stirred the sediment through the brew.

I could pour my beer one 7oz glass at a time from the bottle, no decanting needed.

This is why I am looking for this recipe.

Owen

What I remember of the recipe is this:

50L

7lb malt

4lb sugar

500g dextrose

5th of the old square boxes of hops

two table spoons of linseed.

500g honey or golden syrup

500g pearl barley, soaked over night.

? malt barley

ascorbic acid

2 tea spoons salt (I use 2 table spoons)

Does the honey flavor actually come through? When I use honey, it seems to have a slightly harsh flavor to it, or no flavor since it is so fermentable.

Perhaps I could add the honey later in the fermentation to get the flavor.

It would depend on what honey you use.

The like of clover honey is very sugary, while something like kamahi has a lot of flavour.

Not all honey is equal.

It is some time since I brewed this and I was like you then with no knowledge of the different honeys.

If I find this recipe I can let you know, all be it two weeks to brew and four in the bottle.

Owen

Brilliant! I look forward to hearing about the results!

Gladfield American Ale Malt - 4.760kg
Gladfield Light Crystal Malt - 230g 
Wyerman CaraAroma Malt       - 230g
Gypsum 5 gram
Hops
Chinook (NZ)  17 gram - First Wort   22.9 IBU
Columbus Hops 21 gram - 15 Min     14.8 IBU
Centennial    42 gram - 0 min                  0 IBU
Cascade (USA) 30 gram - Dry Hop
Mash @ 66c for 90 mins
Ferment - probably 20c
Yeast - I do not know. I am aiming for something like a california common. The yeast I have are not typical for this...I have Wy1056, Wy1968, US04, or US05...? I would like to ferment at 20c if possible due to the room this will be in is always that temp, and my fermentation chamber is koozered.
Est OG - 1.050
Est FG - 1.013 ???
IBU 37.7
Color 11.5 SRM
Est ABV 5% 

You could always see if you could get some California Lager yeast.

Unfortunately your local store is out of stock https://www.homebrewstore.co.nz/Mangrove-Jacks-yeast-c41734048 but others might have it ?

Last night I ordered some from Corey at the Brewhouse in Newtown. With how busy the shops are with online orders, and the speed of couriers at the moment, I reckon it will be next week before I can brew this one. (I also ordered a good amount of Marris Otter.)

Boy am I happy that we can now order online though! Props to Brewstore in Kenepuru and The Brewshop in Newtown!

I will post my new recipe for this weekend here today.

Brewing right now...

5.50 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 96.0 %
0.23 kg Carahell (Weyermann) (13.0 SRM) Grain 2 4.0 %
20.00 g Chinook, New Zealand [12.10 %] - First Wort 90.0 min Hop 3 24.1 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 15.0 min Hop 4 12.6 IBUs
42.00 g Centennial [10.00 %] - Boil 0.0 min Hop 5 0.0 IBUs
30.00 g Cascade [5.50 %] - Dry Hop 0.0 Days Hop 6 0.0 IBUs

Mash @ 67

Yeast: llamand Bry-97 - American West Coast

Est Original Gravity: 1.043 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.0 %
Bitterness: 36.7 IBUs
Est Color: 4.7 SRM

Correction...

Yeast: 1/2 batch llamand Bry-97 - American West Coast Other Half of the Batch US05

So I split the wort into two separate batches so I could do a side by side comparison of the Bry97 since I never used it before.

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