What are you brewing?

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Permalink Reply by James P on February 13, 2009 at 10:29am

You will probably a replacement "bell" for it, as I have the same issue!

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Permalink Reply by Will J on February 13, 2009 at 11:50am

oh o.k. that makes sense where to you think, how would i go about getting on of them? my brother has one of those old style base and lever arm cappers which works a treat.

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Permalink Reply by Reviled on February 19, 2009 at 8:25am

Well, I ended up using Nottingham in the end cos it was easy, and I tasted a sample last night, grav is at 1020 and its definately bitter :o) Im happy, my experiment's worked.. Now ill be able to more accurately formulate recipes without them all being excessively bitter, allthough some still will of course ;o) haha

Quite alot of fruity esters from the nottingham, I dry hopped it this morning and will keg early next week..

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Permalink Reply by jt on February 19, 2009 at 11:35am

So what was the OG and IBU to get bitter from Nottingham ? I found it a damned hard thing to do in my few attempts
Any other perceptable hop character ?

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Permalink Reply by Reviled on February 19, 2009 at 11:53am

It was a bit of an experiment like I said, OG 1050 and if my calcs are correct counting the FO as a 15 min addition, about 47 IBU's..

In saying that, I found that it was quite lacking in hop aroma and flavour, the fruity esters were really dominating, so hopefully dry hopping with fuggles will earth it up a bit..

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Permalink Reply by jt on February 19, 2009 at 12:16pm

Yea, that's what I found - OG 41 IBU 31 - some bitterness but no flavour

http://realbeernz.ning.com/profiles/blogs/1500433:BlogPost:1061

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Permalink Reply by Reviled on February 19, 2009 at 1:39pm

I think it would be really nice in a Porter or stout, maybe not in a hoppy beer tho

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Permalink Reply by James P on February 12, 2009 at 9:30am

I have a lever capper available if you guys want it. (the two handled one)

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Permalink Reply by Ally Mcg on February 12, 2009 at 9:33pm

Spent this week buying grain so i can brew my PKB clone over the weekend, Stu, hope you don't mind me not only ordering from Dunedin Malthouse but also half inching your PKB recipe and modifying it. Anyhow, to be brewed on Sunday I think, the Black Francis

Amount Item Type % or IBU
3.50 kg Muntons Light Extract (10.0 SRM) Extract 78.97 %
0.44 kg Munich Malt - 10L (10.0 SRM) Grain 10.02 %
0.20 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.52 %
0.13 kg Pale Chocolate Malt (200.0 SRM) Grain 2.95 %
0.09 kg Chocolate Malt (450.0 SRM) Grain 1.97 %
0.07 kg Black (Patent) Malt (500.0 SRM) Grain 1.57 %
60.00 gm NZ Cascade [7.20 %] (90 min) Hops 40.5 IBU
20.00 gm Amarillo Gold [8.50 %] (30 min) Hops 11.4 IBU
25.00 gm NZ Cascade [7.20 %] (10 min) Hops 5.7 IBU
15.00 gm NZ Cascade [7.20 %] (0 min) Hops -

Going to pitch my recycled S05 yeast, some of which did me a treat on my american barleywine. Looking forward to brewing this one

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Permalink Reply by bj on February 12, 2009 at 11:08pm

Are you planning to 'mash' the Munich Malt? it looks as if your going an extract/steeping recipe, but im pretty sure that you need to mash Munich malt. Just a thought...

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Permalink Reply by Mike Neilson on February 13, 2009 at 6:30am

Hey bud you know the recipe for the home brew version is on the what am I brewing pages from malt, even down to the hopping schedule.

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Permalink Reply by Ally Mcg on February 13, 2009 at 8:00am

Going to do a mini-mash with the munich etc.

Yeah, i saw the AG receipe on there but then got beersmith to modify it to a partial since I've not got my skill level up to doing an AG quite yet. Had to change the hopping schedule a bit too, to suit what I've got in stock. Hopefully will still be good

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