What are you brewing?
Replies to This Discussion
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Permalink Reply by Stu H on
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First taste of my Emersons Bookbinder inspired bitter - it's tasting awesome. Maybe not a totally accurate copy - but still delicious. There's still that "Emersons" character that I can't quite pin down...
OG 1.035ish (may have actually been a bit lower)
FG 1.08ish
90 minute boil
88.5% Malteurop Pale Ale
6% Caramalt
3% Medium crystal
2% Dark crystal
0.5% Black malt
13 IBU of Nelson Sauvin & NZ Goldings @ 90 minute
2g /L Nelson Sauvin & NZ Goldings each at flameout.
1g/L Nelson Sauvin & NZ Goldings each dry hop 5 days warm.
1st gen US-05 (great way to start a pack). Fermented at 19, rising to 21.5.
Added mash salts to get Ca 51, Mg 9, Na 52, Cl 78, SO4 74
Forgot to add the salts for the boil. Mashed at 67
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Permalink Reply by Hutch on
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Prepping for a small batch of IIPA on Sat:
10L
OG 1.077
3.75kg Pale Malt
400g Sugar
150g Medium Crystal
15g Chocolate Malt
40g Pacific Gem at 60min
10g Motueka and 10g NS at 10min
10g Motueka and 10g NS at 5min
10g Motueka and 10g NS at flameout
dry hop 10g Motueka
125 IBU calculated
US05 at 18 deg until done, bottle carb and then 'enjoy'.
Before anyone complains that it's 10% sugar, I like my IPAs that way.
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Made some changes on the fly. The first bag of pale malt I picked up had 3.5 kg in it, so laziness made me cut 250g from the grain bill and I had 30g of NZ Cascade left over so the NS has been substituted for Cascade.
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Permalink Reply by MrC on
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Whipped up a quick & dirty cider during the week. The last cider I brewed was kit & kilo and I fermented it at 28C. It was shockingly bad which is why I haven't brewed another one since. That was 12 years ago.
Approx 9.5L batch
OG 1.055
9L Cloudy apple juice from Pak n Save ($3 for 3L)
500ml water
75g Brown Sugar
75g Raw Sugar
1/2 cup chopped sultanas (for tannin)
0.5tsp yeast nutrient acid blend
Nottingham Yeast
Procedure:
Chilled one of the 3L apple juices
Boil 500ml water, sugars, sultanas & nutrient for 10min
Add all apple juice to fermenter
Strain sugar water into fermenter to remove sultanas
Add yeast & shake
Too easy! All over with in about 30min including clean up.
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Kegged this cider last night. Gravity down to 1.006 which puts the ABV around 6.5%. It's tart/sour but not too much, still a little appley sweetness in there. Seems fairly nice at this stage and should improve with time. Very cloudy still but I'm hoping the gelatine and some cold conditioning will sort that out.
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Hi mr c how did this turn out I am planning to make a cider
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Sorry missed the keg blurb cheers I will have a shot
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Permalink Reply by Mark on
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Brewed this yesterday:
Wedding Pale Ale
4kg MO0.6kg Wheat
0.5kg Munich
14g Super Alpha 60min
10g Nelson Sauv 60min
40g Nelson Sauv 0min
50g Motueka 0min
will add later:
50g each Motueka and NS dry
US-05
OG 1.050
38 IBU
It looked a bit like swamp juice going into the fermenter, will probably filter before kegging.
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Permalink Reply by Mark Jackman on
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Was the apple juice preservative free? I have a niggling urge to whip up a cider for late summer drinking.
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Permalink Reply by JackoNZ on
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Whipped up a session drinking brown ale today, should keep me tied over for xmas
77.2% Maris
10% Munich
4.5% Pale Choc
4.1% Pale Crystal
2.1% Caramunich 2
2.1% Carared
26IBU at 60
18IBU at 15, mix of Chinook and Cascade
2.5g/l at 0, mix of Chinook and Cascade
S-05, 1.049, 44IBU
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