What are you brewing?
Replies to This Discussion
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Permalink Reply by Richard Jack on
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Interesting idea! Thought about using an oaked malt distillate?
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Permalink Reply by Fairlane on
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Actually no I hadn't, and that is probably a better idea... However, as I'm slowly grinding my way through distillation of 24 doz bottles of pinot gris, I already have that at hand.
Mind you I've just recalled that somewhere in the back of my cupboard is a few litres of a weizenbock that I distilled a couple of years ago and has been on oak since.... might check that out. Cheers
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Just trolling through old threads and thought I'd give a little update...
Still have a few of these - but you'd probably need to take a trip to Napier.
Entered this beer in the 2012 NHC and got Gold and Trophy in the Specialty Beer category. Was pretty stoked about it I can tell you...
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Permalink Reply by Christian on
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Alright, brewing my first all-grain hefewiezen tomorrow and I'm guessing it'll turn out better than those wheat kits + WB-06.
'El Hefe'
2.5Kg Global Pilsner
2.5Kg Global Wheat
15gm Tettnang @ 60
10 gm Tettnang @ 45
Wyeast 3068 (thanks Dale)
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Permalink Reply by jt on
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A repeat of OIL, that's 710 upside down
90% malteurop and10% dark crystal
1.035ish with 30 IBU of Hallertau, Motueka and cascade, mostly late. Plus the same combo dry hopped.
I tried it without the dry hopping and I struggle to drink it
Masho !
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And todays lucky number is six - 1.03six in the fermenter
feeling guilty about brewing on such a good day - and then out this arvo for a North Welly tasting
Oh well, I'm sure the family can entertain themselves without me !
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Permalink Reply by Soren on
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Smoked malt vinegar:
25 liters of fully fermented and filtered The Big Smoke and 1 bottle of unpasteurized cider vinegar.
The live lactobacillus from the vinegar should turn the beer into malt vinegar...
There's definitely fermentation going on in the bucket after 2 days. Better keep this bucket away from the other beers...:)
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Permalink Reply by Haish on
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I had some good feedback on this beer over the weekend and some requests to share the recipe so here it is...
Mayday APA III
96% GP
4% Pale crystal
Mash @ 67°
18 IBU Southern X @60
13 IBU Simcoe, Cascade and Amarillo @ 15
5 IBU Simcoe, Cascade and Amarillo @ 5
2.5 g/L Simcoe, Cascade and Amarillo @ 0
2 g/L Simcoe, Cascade and Amarillo Dry
Ferment with S05 @ 19°
1.049 - 1.010
5.1% 36IBU
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Permalink Reply by denimglen on
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Looks like a nice recipe, good choice on the grist and hop schedule.
How many g/L does that work out to at 5 and 15 minutes, and are they even amounts for the simcoe, cascade and amarillo at each addition?
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Works out to about 1 g/L at each addition. Even amounts of each hop.
This is the third go at that recipe, I added simcoe to the hop bill and bumped up the overall hopping a bit this time round. Its only been in the keg for 2 weeks but its tasting delicious, too early to tell but next time I might bump up the crystal to 5% for a bit more malt sweetness, really happy with the hopping so far.
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