What are you brewing?
Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens
Replies to This Discussion
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Permalink Reply by Nathan Udell on
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Black IPA recipe from Murray's in Oz
India Ink
Recipe Specifics
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Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 7.90
Anticipated OG: 1.0750 Plato: 18.20
Anticipated SRM: 28.6
Anticipated IBU: 72.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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75.9 6.00 kg. Pale Malt(2-row) Great Britain 1.0380 3
6.3 0.50 kg. Vienna Malt Germany 1.0370 3
6.3 0.50 kg. Wheat Malt Germany 1.0390 2
5.1 0.40 kg. Carahell Malt Germany 1.0340 12
2.5 0.20 kg. Crystal 145L 1.0330 145
1.9 0.15 kg. Black Patent Malt Great Britain 1.0270 525
1.9 0.15 kg. Chocolate Malt Great Britain 1.0340 475
Hops
Amount Name Form Alpha IBU Boil Time
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20.00 g. NZ Cascade Pellet 7.00 13.7 Mash H
20.00 g. Pacifica- Pacific Hallertau Pellet 5.50 10.8 Mash H
27.00 g. Super Alpha Pellet 11.00 37.7 60 min.
24.95 g. NZ Cascade Pellet 7.00 5.9 15 min.
25.00 g. Pacifica- Pacific Hallertau Pellet 5.50 4.7 15 min.
60.00 g. NZ Cascade Pellet 7.00 0.0 0 min.
50.00 g. Pacifica- Pacific Hallertau Pellet 5.50 0.0 0 min.
30.00 g. NZ Cascade Pellet 7.00 0.0 Dry Hop
30.00 g. Pacifica- Pacific Hallertau Pellet 5.50 0.0 Dry Hop
Yeast
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WYeast 1028 London Ale
Mash Schedule
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Mash Type: Single Step
Grain kg: 7.90
Water Qts: 21.77 - Before Additional Infusions
Water L: 20.60 - Before Additional Infusions
L Water Per kg Grain: 2.61 - Before Additional Infusions
Saccharification Rest Temp : 67 Time: 60
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Permalink Reply by Martin Bridges on
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I remember hearing this recipe when Muray's were on the Brewing Network and thinking I'd like to have a go at it. I'd be interested to hear how it turns out.
Hope you enjoyed the rest of your NZ trip.
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Permalink Reply by JoKing on
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These beers are right up my alley, lately. Are all these hops available in your neck of the woods? NZ Cascade might be better substituted to your native Cascade.
Mmmmmmm chocolate and Orange....*wipes drool off chin*
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Permalink Reply by Mike Neilson on
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Ive been procrastanating about which belgian beer im going to brew with my 3787 yeast. But now I have weighed out the grist am now brewing this!!
Belgian Dubbel Stout
7g Pils Malt
.5kg Wheat
.3kg CaraAroma
.2kg Melanoidin
.2kg Pale Choc
.15 CaraFa
.15 Choc Wheat
.15 Cara Munich 2
.05 Choc
.05 Black
.45 Belgian Candi Dark or Medium Depends on the day.
All these malts serve a purpose and not thrown in there willy nilly. im going to hop it up to around 60 - 70% of SG with motueka, I think that could be a little high for a Belgian style but who give a fuc#. I dont even think this is a style!!
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*wipes more drool of chin*
I love when the Southerlies kick in.... it seems that when the averahe daily temp gets below 20, people start kicking out awesome recipes like this. 10 malts aye???? Could be incorperated into the name somehow.
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Yeah like this for a name "Fuck its 10 Malts" HAHAHA
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Just racked this to a secondry where its going to sit for six months, I took five litres of the wort and fermented this as usual with the Wyeast 3767 then when it was down to 1.040 I infected this with the dregs of Brett from the Porter Noir it has really started to devlop the Brett charachter, I used the 5L litres as sort of a starter for the brett in the Stout. I have Blended the 2 together to make up 19L in a keg. Flavour is Horse blanket Pineapple and Pukinanas. I was going to add some Oak chips but decided against it at this stage anyway maybee later will just have to see how the flavour devlops. Its sitting at 1.020 from 1.096
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Round 2 of this coming soon but with 3787PC (Brett) and 12% Alc. I Should Be Drinking in the Colder months of Winter!!
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Nope, only in Blondes not Dark Dubbel types.
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Permalink Reply by NVIOUS on
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Just pitched the 3787 into JoKings Trap Door.
Brew night has gone very well.
Kids went to bed nicely half way through the mash.
Drank prob 2 too many IPA's
But alls well that ends well they say. (slightly boozed!)
HAHA Fingers crossed I didn't fuck it up!! :-p
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Today's brew is a Best Bitter. Pretty much a repeat of a recent recipe with a few (OK, quite a lot) of tweaks. Also my first brew with water adjustment. Thanks to Glen for the recommend of this site. I've adjusted my mash and sparge water with:
14.5g Calcium Sulphate
5.4g Calcium Chloride
3g Magnesium Sulphate
2.7g good old sodium chloride
0.2g (yeah right) Calcium Carbonate
Recipe is:
3.0kg Golden Promise
0.5kg Munich
0.2kg Caramunich II
0.2kg Wheat (mixture of wheat malt and torrified wheat coz I ran out of the former!)
0.15kg Caraaroma (thanks Tyler!)
0.1kg home-toasted Victory
Aiming for an OG of 1.045
60 minute boil, with these hops:
18g Target @ 60 min
20g Motueka @ 15 min
20g NZ Styrian Goldings @ flameout
Prepared a 2 litre starter of Wyeast 1275 Thames Valley Ale
Will also be kegging my Irish Red today and have put the Bohemian Pilsner into the fridge to lager.
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