What are you brewing?
Replies to This Discussion
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Permalink Reply by Hutch on
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Brewing a Belgian(ish) Strong Ale
15L (a three quarter batch...)
3kg Pale Malt (actually a mix of leftover German pilsner and NZ pale)
1.5kg CaraBelge
70g Chocolate Malt
1kg light Candi Sugar at 1-2 days
mashed at 67 deg for 60 min
15g Nelson Sauvin at 60 min
15g Nelson Sauvin at 10 min
25 ibu
1.061 without the Candi, should be 1.081 with it.
Safbrew T-58, would have prefered a liquid, but everyone seemed to be out of belgian strains, also not much room left in the fridge for more yeast.
Just had a bottle of Emersons JP for inspiration.
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Permalink Reply by Mike Neilson on
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Brew a Little Red Ale today
72% Gladfield Pale
10% Rye
8% Dark Crystal
8% Caramalt
2% Roast Barley
68 Degree Mash
7 Ibu Chinook @ 60
1g/L Chinook @ 10
1g/L Centenial @ 5
1g/L Each Centennial and Zythos Dryhop
1.044 - 1.012
20Ibu
1968 and 3711
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Permalink Reply by Dan Filihiahekava on
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Finished brewing at 3 am this morning
76 % Gladfield Pale
11 % Wheat
6 % Pale Crystal
6 % Melanoidin
66 Deg Mash
20g Nz Cas , Centennial , Chinook @ 20
40g Nz Cas , Centennial ,Chinook@ 10
20g Nz Cas , Centennial , Chinook@0
65Ibu
US05
1.080 - 1.019
DH Cent & Chinno0k
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Permalink Reply by Chris Banks on
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3 am - jeez what time did you start???
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Permalink Reply by Dougal on
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A slightly puny take on a Northern Brown on the boil at the moment:
1.039, Mash at 69 C
Gladfield Ale 1.900 kg
Dark Caramalt 0.380 kg
Munich 0.380 kg
Pale Chocolate 0.380 kg
Belgian Biscuit 0.266 kg
Carapils 0.190 kg
Rolled Oats 0.190 kg
Mash at 69 C
Fuggle (7.3 % alpha) 16 g @ 60
Southern Cross (12.9 % alpha) 15 g @ 10
Wyeast 1335-British Ale II at 18C
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Permalink Reply by Ralph on
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Ooooh. I was thinking of a Northern Brownish type ale for my how low can you go bid as well. Same yeast. Rather different recipe and hopping. Could be good to have 2 similar things to compare. Where are you aiming? 3.7ish?
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It's calculated at 3.8% but who knows? I'd hoped to mash at 70 but came in at 69.
I'm drinking a 3.4% mild at the moment which is nice but a bit lacking in body, so that recipe is about trying to boost body without adding too much crystal sweetness. Hoping to get a bit of blackcurrant from the late Southern Cross too.
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If you want to taste blackcurrant through the choc etc I would suggest putting some blackcurrants in there ;-)
I have a similar plan on adding body but not too much sweetness. No oats in mine tho...
I may end up chucking my fresh smoothcone hops into this brew as it seems to be the brew that is timely.
I am looking forward to tasting them already!
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Permalink Reply by jt on
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Might not be too style, if that's what you're after, but more hop will balance your crystal.
You can also carbonate a bit higher, it'll give you more mouthfeel without adding extra specialties .... again, might not fly if you're going too true too style .... but it does work
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As far as I know sticking to style is not important but the low alcohol thing was more of Dougal's idea so we should ask him. The idea is just to have a friendly low alcohol beer tasting between a few home brewers here in Chch.
As far as I am concerned I will tweak my brew which ever way I think will achieve what I am looking for... I generally go looking for a style after I have brewed a beer so I can sort of explain what it is to people!
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Hey jt,
No, I wasn't really after a true Northern Brown: it's more of an experiment really. I'd like to try getting mainly toasty flavours, with a bit of toffee from the dark cara.
Interesting what you say about carbonation though. My 3.4% mild was tasting quite lacklustre at 1.8 volumes, but when I bumped it up to 2.4, it gained quite a bit of mouthfeel and the heavy addition of crystal seems to keep it from getting too sharp.
I'm sure a beer engine would be the best answer though. I wonder who might bring one along ...
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