What are you brewing?
Replies to This Discussion
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Permalink Reply by Tilt on
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Go for it Scarrfie - guavas will blow it off the tastiness scale just in time for spring!
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Permalink Reply by Kelly Milligan on
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First batch on the Farra this Saturday! Based off the SN Celebration. Gravity reduced a little, kettle hops reduced slightly to compensate. Trying out the Weyermann Pale Ale malt as I haven't seen it around before! Mashing high at 68-69 as per recipe. Final IBU after cooling should be more like ~60-65. Using a couple of packs of US-05 for a change, want to give it a fair go now that I've got proper temp control and see how it turns out, kinda nice not having to worry about starters this week ;) Pitching at 16c raising to 19c over first 72hours. Some of the numbers (e.g. EBC's) below are inaccurate, damn Hopville is having a bit of a meltdown with the new release.
Malt & Fermentables
% KG EBC Yield 90% 9.0 Weyermann Pale Ale Mash 4.9 80% 10% 1.0 Crystal 75 Mash 125.7 72% 10.0 - Specific Gravity
1.058 OG(1.052 to 1.060)14.3° Plato1.013 FG(1.011 to 1.013)3.3° Plato- Color
22° EBC11° SRMCopper to Red/Lt. BrownHops
Usage Time Grams AA » IBU boil 90 min 40 Columbus ~ pellet 13.1 » 31.3 boil 15 min 60 Cascade ~ pellet 7.0 » 11.6 boil 15 min 30 Centennial ~ pellet 9.7 » 8.1 post-boil 1 min 60 Cascade ~ pellet 7.0 » 0.0 post-boil 1 min 30 Centennial ~ pellet 9.7 » 0.0 dry hop 0 days 60 Cascade ~ pellet 7.0 » 0.0 dry hop 0 days 30 Centennial ~ pellet 9.7 » 0.0 - Bitterness
51.0 IBUƒ: Tinseth18 HBU- BU:GU
- 0.88
Yeast
Fermentis US-05- Alcohol
- 6.0% ABV
- 5% ABW
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Looking at brewing a NZ styled ESB.
90% MO,
6% Medium Crystal
a sprinkle of Amber and Chocolate for complexity and colour.
90 mins: 35IBU Pacific Jade FWH
15 mins: NZ Styrians 5IBU
0 mins: 1 g/L NZ Styrians
Dry: NZ Styrians or EKG 1g/L
I'm thinking about a touch of Motueka at 15 and 0 too.
Any thoughts on adding the Mot and the dry hopping preference?
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Permalink Reply by Scarrfie on
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I have been thinking of adding Mot in at 15 on top of my favourite ESB hopping schedule, which only has 60&30 additions:-) Hadn't thought about 0&dry hop, but then I like to leave my beers to age a bit so these won't really show through so much. Do you think the later additions might take the focus away from the malt?
I just pureed the guava's btw, will probably rack the beer to secondary on Sunday. Heck a tonne of trub now!
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Too right on the guava puree trub - smells fantastic though, hey! I'll be interested to hear how yours goes.
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Permalink Reply by Matt Smith on
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I reacon Mot would compliment that recipe awesomely at about 2:1 or even 3:1 Styrian/Mot ratio.
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Thanks, yeah the aim of this one is to be pretty hop forward but with a higher temp mash and the MO, Amber and Choc combo I'm happy the malt will hold its own. My previous ESBs have been made with Golden Promise so there was less from the base malts. The plan is for some citrus/floral/spicy hop character so will give the Mot a go at 3:1 ratios late to see what it does.
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Permalink Reply by Dan on
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Brewed this a while ago for the next Hamilton Brewers Assn Oatmeal Stout Comp, which is coming up in a couple of weeks.
Tasting great - but I'll let the judges decide.
BLACK STOAT
o/g:1.052 IBU:37 25.5lt
<
4.0kg Golden Promise 73.39%
600g Toasted oats 11.01%
300g Chocolate 5.5%
250g Roast Barley 4.59%
200g CaraHell 3.67%
100g Dark Crystal 1.83%
<
<60min mash @ 69'c
<
<60min: 40g East Kent Goldings 4.4AA 18.27 ibu
<60min: 40g Styrian Goldings 4.5AA 18.68 ibu
<
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Permalink Reply by Chris P on
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Nice one Dan,
Im looking forward to having a sample. Looking forward to some feedback on my first dark beer so should be a great comp!
Nice work on the label too,
Chris
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