What are you brewing?
Replies to This Discussion
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Permalink Reply by jt on
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Did you clamp up the tubing in the tun or is it still just pressure fitting ?
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Permalink Reply by JackoNZ on
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Just a pressure fit, good point, perhaps I should also put a clamp on there too just in case.
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Yea, that was a suspect point for grain getting in and blocking the run off - though if today's went ok,well you might be ok
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Masho !
House Pale
85% malteurop
15% dark cara
10 ibu of super alpha to bitter (usually use sauvin)
@ 20 min 7g Pacifica 7g motueka 14g cascade
@ 10 min 14g Pacifica 14g motueka 28g cascade
@ 1 min 20g Pacifica 20g motueka 40g cascade
Diluting back to 1032 and using Windsor
Just mashed in and heating the sparge water
brewing a week early as I'm expecting the kitchen to be occupied next Sunday with a surprise Fathers Day breakfast
Cheers
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I dry hopped this last week with 20g Pacifica 20g motueka 40g cascade
Had a taste with the hydrometer sample last night. It's at 1.012 so it's ended up a sub-3% beer
Still pretty murky, but tasting very tropical. Now to get it cleared up a bit
cheers, jt
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Permalink Reply by Dougal on
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After having some great stouts recently, I thought I'd jump on the bandwagon.
Halfway through the boil of this:
Recipe: Batch 18-Lite
13D-Stout-Foreign Extra Stout
1.065
IBU 47
Mash @ 69C
Gladfield Ale Malt 61%
Munich 10.0 %
Pale Chocolate 5.0 %
Dark Crystal 5.0 %
Wheat 5.0 %
Dark Caramalt 5.0 %
Roasted Barley 4.0 %
Thai Palm Sugar 5.0 %
Willamette 40g @ 60
Columbus 10g @ 60
Cocoa Nibs 100 g in secondary
1272-American Ale II
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Permalink Reply by Ralph on
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Oooh interesting. Are you keen to come along to the next Chch meetup D? Otherwise I would be keen to talk more beer while having a beer sometime again??
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Not sure which yeast to pitch on this one actually. The style suits a dry English strain, but the choice is either 1968 or 1272. Opinions welcome...
I meant to reply about the meetup actually. Am most keen, and free on the 17th. We should certainly catch up for a beer though.
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Excellent. Always keen for a beer and will see you around at Nates if not before! As I have not yet progressed onto liquid yeast I have no idea on which yeast to recommend so I tossed a coin. The coin says you should go with 1272!!
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Just as well! That's what I ended up pitching- I'm hoping for a dry finish despite the high mash temp.
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Permalink Reply by MrC on
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I need a low ABV easy drinker over the next month or so so I whipped up a little quaffer this morning.
First time brewing with NZ Golding.
Standard/Ordinary Bitter
OG: 1.038
IBU: 30
ABV: 3.3%
DME 1.9kg
CaraPils 200g
Caramalt 145g
Dark Caramalt 100g
Dark Crystal 220g
Brown Malt 125g (Uncrushed)
60min Super Alpha 14g [12.3 AA] [21 IBU]
30min NZ Golding 15g [5.6 AA]
0min NZ Golding 15g [5.6 AA]
Dry Hop NZ Golding 15 (haven't decided yet)
Wyeast 1968 (London ESB Ale)
Starting at 18-19C letting it creep up slowly to 21-22C over 5 days
Steeped in 2.3L water at approx 60-70C for 30min
Water Adjustments to achieve London'ish water profile:
1.5tsp Chalk added to the steep
0.5 tsp Gypsum added to boil
0.33tsp Salt (without iodine) added to boil
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I love the look of that Mr Cherry, with perhaps the exception of the Brown malt. I know you're not cracking it, but it's just a bit too distinctive for me.
And Super Alpha makes a rare appearance ? Go Mr Cherry !
Given the brown malt and super alpha for the 60 in addition I'd br tempted to up that dry hop a bit- but that's a personal taste
Cheers, jt
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