What are you brewing?

Replies to This Discussion

Permalink Reply by Mike Neilson on August 10, 2009 at 7:56pm

Man thats some good attenuation from that sucker!! 77% Awsome

• ▶ Reply

Permalink Reply by warra48 on August 10, 2009 at 11:52pm

I mashed for 90 minutes. A longer mash doesn't affect your efficiency, but it gives you a more attenuable wort.
It spent 19 days in the fermenter, and I stirred up the yeast a couple of times to resuspend it.
I love this yeast, it gives a really class malt quality, and drops as clear as you could want.
It's a slow carbonator in the bottle, as it took about 6 weeks to get there.

• ▶ Reply

Permalink Reply by Matthew on August 11, 2009 at 10:25am

I love Belgian Blondes so I've decided to do one to celebrate my sons 2nd Birthday later in the year. So far this is what I have:

20L
4.00 kg Pilsner (3.9 EBC) - 59%
1.60 kg Wheat Malt (3.9 EBC) - 23%
0.60 kg Caraamber (59.1 EBC) - 9%
0.20 kg Caraaroma (256.1 EBC) - 3%
0.30 kg Clear Candi Sugar (late boil addition - 10min?) - 4%
Orange Zest (Boil 5-10 min)

25.00 gm Williamette [6.40 %] (60 min) 15.7 IBU
30.00 gm Williamette [6.40 %] (15 min) 9.4 IBU

1 Pkgs SafBrew WB-06 (wheat)

Est Original Gravity: 1.077 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.53 %
Bitterness: 25.1 IBU

Williamette seems to be a widely used hop for blondes, what NZ Hops could I use in conjunction with Williamette?

Happy for any critiquing...

• ▶ Reply

Permalink Reply by Ally Mcg on August 11, 2009 at 11:39am

Swap the WB-06 for something (anything!) else. Its a terrible yeast that doesn't work that well in wheats and i don't think it'd go well in a Belgian.

I used wyeast 1762 in the belgian i brewed last again weekend and it seems quite a tasty yeast, tho not sure of its appropriateness for the blonde style

• ▶ Reply

Permalink Reply by Matthew on August 11, 2009 at 6:21pm

Is that the flavour the WB-06 gives or just how it works in the fermentation you don't like? I've never used it so just interested to know. Out of the dried yeast varieties would the US-05 suffice? I'm not sure my palate is that refined to pick up the subtle differences in yeast yet...

• ▶ Reply

Permalink Reply by JoKing on August 11, 2009 at 6:32pm

I'd use it if I were you. There's no better way to tell. I fermented cranberry juice with it - and that stuff tastes fantastic, so I know there is good yeast in there. Just be sure to rehydrate it, pitch the correct amount (it's easy to overpitch dry yeast) and aerate the brew properly before you pitch.

• ▶ Reply

Permalink Reply by Matthew on August 11, 2009 at 7:43pm

I didn't realise that about dried yeast. Is there a general rule to the amount you pitch? I've been working off 1 packet per 20L approx.

Just realised I've posted all this in the brewing thread instead of recipe advice... oops.

• ▶ Reply

Permalink Reply by denimglen on August 11, 2009 at 7:51pm

http://www.mrmalty.com/calc/calc.html - pitching rate calculator.

• ▶ Reply

Permalink Reply by Matthew on August 11, 2009 at 8:10pm

Oresome! That's perfect.

• ▶ Reply

Permalink Reply by studio1 on August 11, 2009 at 6:33pm

where are you located? Perhaps someone in your area with a belgian yeast on hand could assist?

• ▶ Reply

Permalink Reply by Matthew on August 11, 2009 at 7:40pm

I'm in Welly. I've decided to use it as I already have sachet of it available so I'm happy to give it go. You've got to find some things out for yourself at times anyway. Chur

• ▶ Reply

Permalink Reply by Will J on August 11, 2009 at 10:56pm

hey guys been a while, but here is the porter i brewed a week back 23 L batch. OG 1052 ish, 33.8 IBUs

Amount Item Type % or IBU
4.60 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 77.7 %
0.40 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 6.8 %
0.35 kg Chocolate Malt (450.0 SRM) Grain 5.9 %
0.25 kg Munich Malt - 10L (10.0 SRM) Grain 4.2 %
0.15 kg Smoked Malt (9.0 SRM) Grain 2.5 %
0.10 kg Roasted Barley (300.0 SRM) Grain 1.7 %
0.07 kg Black (Patent) Malt (500.0 SRM) Grain 1.2 %
35.00 gm Styrian Goldings [5.50%] (60 min) Hops 18.8 IBU
20.00 gm Goldings, East Kent [4.80%] (30 min) Hops 7.2 IBU
10.00 gm Goldings, East Kent [4.80%] (20 min) Hops 2.8 IBU
15.00 gm Goldings, East Kent [4.80%] (10 min) Hops 2.6 IBU
10.00 gm Goldings, East Kent [4.80%] (15 min) Hops 2.3 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale

havn't pitched yet, still in the cube. i wanted to use irish ale yeast but we don't have a spare stir-bar. so easy option to use US-05. i took Stu's advice with the use of NZ goldings in Porter. Really liked the crisp earthy bitterness with the last porter.

• ▶ Reply

• ‹ Previous
• 1
• …
• 210
• 211
• 212
• 213
• 214
• …
• 678
• Next ›
• Page