What are you brewing?
Replies to This Discussion
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Permalink Reply by jt on
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If he's gone to the effort of those malts then you can bet he's gone with the prescribed American hops too ?
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Permalink Reply by Reviled on
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JT is correct!!
The recipe calls for Warrior, Simcoe, Columbus and Centennial - Hopefully I'll have enough to not have to sub anything out..
Will post up the recipe when im brewing it :o)
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Permalink Reply by Paul Harrison on
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I got the day off tomorrow and will be brewing the Tasty McDole's "Janets Brown". His recipe below.
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.066 Plato: 16.20
Anticipated SRM: 19.3
Anticipated IBU: 63.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
75.0 12.00 lbs. Pale Malt(2-row) America 1.036 2
7.8 1.25 lbs. Cara-Pils Dextrine Malt 1.033 2
7.8 1.25 lbs. Crystal 40L America 1.034 40
6.3 1.00 lbs. Wheat Malt America 1.038 2
3.1 0.50 lbs. Chocolate Malt America 1.029 350
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Northern Brewer Pellet 6.50 19.0 Mash H
1.25 oz. Northern Brewer Pellet 6.50 30.8 60 min.
1.00 oz. Northern Brewer Pellet 6.50 6.6 15 min.
1.50 oz. Cascade Pellet 6.00 6.8 10 min.
1.50 oz. Cascade Pellet 6.00 0.0 0 min.
2.00 oz. Centennial Pellet 9.00 0.0 Dry Hop
Yeast
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White Labs WLP001 California Ale Yeast
Mash Schedule
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Saccharification Rest Temp : 154 Time: 30
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 45As a fan of the brewing network, I've been looking forward to making this for a long time. Even making a special trip out to Petone tonight to get some fancy water. Due to the size of the beer I even took in to account that I may need more than just a packet of US-05 (he uses White labs) and sure enough, according to http://www.mrmalty.com/calc/calc.html I need about 16gms.
Also planning to split the batch and after a week in the fermenter so that half gets the 5 days of centennial dry hop and the other half getting some oak for 2 weeks. god I hope it works out.
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Permalink Reply by Dougal on
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Been meaning to try Janet's Brown. I've got Tasty's APA in the keg at the moment and that's a stellar beer.
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Permalink Reply by Martin Bridges on
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Had a bash at a nice English IPA today. Based on a recipe from the famous Greig McGill, just tweaked a little to take account of availability. Mainly floor-malted Maris Otter, with some Munich and three colours of crystal. Target & Northdown for bittering then lots of East Kent Goldings late. Got my new March pump up and running so my immersion chiller is now a whirlpool chiller and got it down to pitching temp in under half an hour. I'll be dropping the wort onto the yeast cake from the English Mild I kegged today (Wyeast 1469 West Yorkshire Ale).
Happy with my day's work.
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Permalink Reply by warra48 on
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Haven't brewed for about 2½ months, so today is my first one since we returned from our Europe trip.
Hefeweizen
Batch Size (fermenter): 25.00 l
Actual OG: 1.052 SG
Estimated Color: 9.2 EBC
Estimated IBU: 15.4 IBUs
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes
Mash 65ºC 90 Minutes
1800.00 g Vienna Malt (Weyermann) (5.9 EBC) Grain 6 38.3 %
400.00 g Premium Pilsner (Weyermann) (3.3 EBC) Grain 7 8.5 %
100.00 g Carawheat (Weyermann) (98.5 EBC) Grain 8 2.1 %
2400.00 g Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 5 51.1 %
1.0 pkg Weihenstephan Weizen (Wyeast Labs #3068) Yeast 11 -
10.00 g Hallertauer, New Zealand [8.10 %] - Boil Hop 10 9.0 IBUs
10.00 g Hallertauer Tradition [5.70 %] - Boil 60 Hop 9 6.3 IBUs
Using up some bits and bobs to rationalise my stocks.
The last Hefeweizen I did used an Acid Rest, but I didn't like the result with too much Cloves for my taste. I therefore decided on a single infusion at 65ºC. The Vienna and Carawheat should give it enough body and maltiness to not bother with decoctions.
I plan to ferment at 20ºC. You do have to love winter, if only for the fact the immersion chiller had it down to 20ºC in 10 minutes. Can't stand the cold otherwise.
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Permalink Reply by James Lawson on
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Brown Bitter
20L batch
3.5kg Maris Otter
0.5kg instant oats
0.2kg medium xtal
0.15kg dark xtal
0.1kg brown malt
1 tsp CaSO4 in mash
5g Motueka & EKG @ 60
15g Motueka & EKG @ 20
10g Motueka @ 10
10g EKG @ 5
10g Motueka & EKG @ 0
=> ~30-32 IBU
O.G. 1.050
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Permalink Reply by James Stanton on
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Having a crack at a rauchbock (does that exist or am I making it up?) today, mostly rauchmaltz and munich, with a bit of caraaroma, caramunich and a wafer thin touch of carafa1. Then a red IPA, then maybe another choc/oat stout tomorrow.
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Permalink Reply by Christian on
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About an hour ago finished brewing a NZ pale ale with the new Kohatu hop - probably the smoothest brew day to date.
OG: 1.053
FG: 1.011
ABV: 5.6%
38 IBU
3.5 Kg Marris Otter
0.5 Kg Munich
0.2 Kg Pale Crystal
0.19 Kg Med Crystal
0.15 Kg Dark Caramalt
20 gm Kohatu (6.8% AA) @ 60, 30, 15, 1 & 0 mins
US-05 yeast
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Did you get those from somewhere in NZ or from craftbrewer.au? Sounds tasty :)
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Permalink Reply by Raffe on
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Brewed my second AG batch a week ago - just drinking the hydro sample now, has fermented nicely down to 1.012.
Yum, lovely and bittter. Dry hopped with another 20g of NZ Cascade.
A simple small pale ale.
90% 4.000g English Maris Otter
5% 0.200g Crystal 40L
5% 0.200g German Wheat20.0L
1.044 OG
39 IBU
S04 yeast
USE TIME GRAMS VARIETY FORM AA
boil 60 mins 9 Southern Cross pellet 14.8
boil 30 mins 10 NZ Cascade pellet 6.4
boil 30 mins 10 Styrian Goldings pellet 4.0
boil 15 mins 10 NZ Cascade pellet 6.4
boil 15 mins 10 Styrian Goldings pellet 4.0
boil 1 min 10 NZ Cascade pellet 6.4
boil 1 min 10 Styrian Goldings pellet 4.0
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