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 jt on
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to get the stocks up for Christmas.
5 sleeps until Christmas - is that 1768 as magical as an elf with pointy booties and a funny hat ?
I was a little bit under gravity, but a bit over volume ...
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Permalink Reply by Martin Bridges on
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Hit 1.035 which will do nicely for me. Yeast pitched, all washed up and done.
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Permalink Reply by Ally Mcg on
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CBC Entry brewday today
Champagne Suicide
Amount Item Type % or IBU
4.25 kg Gladfield Pale Malt (2.5 SRM) Grain 78.70 %
1.00 kg Munich Malt (9.0 SRM) Grain 18.52 %
0.15 kg Amber Malt (22.0 SRM) Grain 2.78 %
15.00 gm NZ Cascade [7.20 %] (60 min) (First Wort Hop) Hops 16.3 IBU
35.00 gm NZ Cascade [7.20 %] (Dry Hop 7 days) Hops -
15.00 gm NZ Cascade [7.20 %] (30 min) Hops 11.4 IBU
15.00 gm NZ Cascade [7.20 %] (15 min) Hops 7.3 IBU
15.00 gm NZ Cascade [7.20 %] (5 min) Hops 2.9 IBU
15.00 gm NZ Riwaka [5.10 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
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Permalink Reply by Soren on
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The last belgian in a series of 3 I have been doing with Wyeast 1214.
Cosmic Chaos
A ProMash Recipe Report
Recipe Specifics
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Batch Size (L): 22.00 Wort Size (L): 22.00
Total Grain (kg): 10.75
Anticipated OG: 1.116 Plato: 27.16
Anticipated SRM: 33.1
Anticipated IBU: 43.9
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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46.5 5.00 kg. Pilsener Germany 1.038 2
18.6 2.00 kg. Gladfield Pale NZ 1.038 2
9.3 1.00 kg. Oat malt 1.030 0
4.7 0.50 kg. Aromatic Malt Belgium 1.036 25
2.3 0.25 kg. CaraAroma 1.030 150
2.3 0.25 kg. CaraMunich 80 France 1.034 80
2.3 0.25 kg. Carafa special 3 1.030 600
4.7 0.50 kg. Cane Sugar Generic 1.046 0
4.7 0.50 kg. Moscovado dark 1.046 20
4.7 0.50 kg. Moscovado light 1.046 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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20.00 g. Nelson Sauvin Pellet 13.00 28.9 First WH
20.00 g. Nelson Sauvin Pellet 13.00 14.9 30 min.
Yeast
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WYeast 1214 Belgian Ale
Pitching at 18C then ramp up over a week or so, still undecided on final temp, this much alcohol can easily become painfull if the temp get too high I think. Probably stop it at 21C.
Sugars added one at the time during ferment, start with the darkest and end with the white death.
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Permalink Reply by David Wood on
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Bottled this yesterday:
DB Integration Dry² Stout
6.50 kg Pale Malt, Maris Otter
0.40 kg Medium Crystal
0.30 kg Chocolate Malt
0.30 kg Roasted Barley
0.20 kg Black (Patent) Malt
0.20 kg Flaked Barley
42g Centennial (9.2%AA) - Bittering 60min
40g Williamette (4.5%AA) -Flavour 15min
58g Centennial (9.2%AA) - Flavour 15min
61g Willamette (4.5%AA) - Aroma 2min
50g Centennial (9.2%AA) - Dry, 4 days
Yeast was trusty 'ol US05
OG:1.072 FG: 1.014 ~7.6%ABV
Carbed at 1.9 volumes CO2
Tasting damn fine too. I give Steven Driessen most of the credit for this, he came up with the recipe and we brewed it together.
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Permalink Reply by Stu McKinlay on
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I've tasted this... it doesn't need age... let's just put it on my handpump sometime in the next week.
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Heh heh, It's now a bit hoppier than when you tried it. It's all in bottles, but I'll make sure you get one.
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Permalink Reply by Ron on
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I'm planning to brew a pilsener/lager tomorrow. Have a recipe I've found in "brewing classic styles".
I'm wondering how much it'll be affected by not being able to ferment at 10degC. I have no way of holding the temp that low consistently for the duration of the fermentation. In my Garage where I ferment uysually it peaks at mid 20 deg at present. Down under the house it might be maybe 10deg cooler in the middle of the day.
Or do you think it would be better to leave this brew til winter and brew an Ale.
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Permalink Reply by Barry on
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I'd leave it and brew an ale personally. Not a lot of point in going through the time consuming process of lagering a beer if all is not correct. Fermentation temperature is pretty important.
But some lager brewers here might have some better insight as to the results you can expect at that temperature.
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Permalink Reply by James P on
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I would concur with Barry.... If you cannot control the temperature reasonably accurately just use US05 and get it down to 15/16/17C as it will provide a crispness, just not as dry and crisp as you would from 10C with a lager yeast.
IIRC Emersons use an ale yeast in their Pilsner.... and that is THE shit (as opposed to just shit, like the Yellow Crosses Virgin lager... which is shit, Emersons in not shit..... I <3 Emersons Pils)
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Thanks guys I thought that might be the case. Might need to look at a converted fridge fermenter aye?
Ale it is then.
Merry Xmas.
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Permalink Reply by denimglen on
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IIRC Emersons use an ale yeast in their Pilsner....
Bullshit!?!?!?!?!?!!!!!!
I've only had it once but remembering it being crisp as fuck and pretty sulfurerererreryyy. Could have fooled me - and probably did.
Buzzy.
Would love to know what the strain is, must be 05/001/1056 at LOW temps?
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