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 Barry on
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Southern English Brown - for the next WBC
3.6kg Maris Otter
370gm light crystal
230gm dark crystal
300gm munich
170gm pale chocolate
30gm black patent
20gm cara-aroma (all I had left)
southern cross at 60 minutes, nz styrians at flameout.
Wyeast 1768
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Permalink Reply by JoKing on
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Just brewed mine on Monday too Barry. I believe these beers would taste excellent through someones beer pump...
4.4 kg Maris Otter Pale
.500 kg Caramunich® TYPE II
.35 kg Extra Special Mysterious Roasty Toasty Buscuitty Browny Nummy Nummy Num Nums Malt
.15 kg Pale Chocolate Malt
.014 kg Black Malt
22.0 g Target (10.1%) - added during boil, boiled 60 min
20 g Willamette (5.0%) - added during boil, boiled 10 min
20 g Fuggle (4.8%) - added during boil, boiled 0.0 min
I used the PC strain Thames Valley II yeast.
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Our recipes look very much similar - where did you get your inspiration?
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Jamil. Tweak on his southern brown - for malts I can't get.
He uses mostly crystal 80 and a bit of 40 - I can't specifically get those so I manage with tweaked amounts of Bairds dark and light.
He also uses special roast, for which I used whatever cara-aroma I had left and the small dose of black.
I'm pretty happy with the grist, mash hit all the right notes - smelled amazing.
Gonna share what that nummy nummy num nums is ? ;)
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Permalink Reply by Reviled on
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Crap, better get onto something for this also, when is the next WBC at hallertau?
Also, this ESMRTBBNNNN malt sounds intriguing Jo ;oP
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Yeah - I was gonna keep it a secret until after the competition considering there is still quite a lot of time to brew. It is a malt that will set my beer apart from anybody elses. I got it from liberty brewing - they're the only ones who sell the stuff... so I guess it's not the biggest mystery anymore... but the malt is still special... and buscuitty... and toasty... and nummy nummy num nums.
The shindig is on the 22nd of May.
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Sweet as, will pencil a brew in for Anzac day, should give me enough time!
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Permalink Reply by Daron on
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Does anyone know if Pride of Ringwood can be substituted for Green Bullet in a Coopers sparkling clone?
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Permalink Reply by Doublehoppy on
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I doubt it to be honest. Pride of Ringwood has a very unique taste, utterly essential for those aussie beers IMHO.
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Permalink Reply by jt on
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Yea, but if you just want a bittering addition then I guess it's ad good as you'll get ?
What's the recipe Daron - I reckon you'll get as much coopers character from the yeast as the hops
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Coopers Sparkling Ale
(19 litres, extract with grains)
Ingredients
2.75 kg Coopers light liquid malt extract
250 gm. crystal malt (60° Lovibond)
500 gm Belgian candi sugar (white)
10 gm Pride of Ringwood pellet hops 60 minutes
15 gm Pride of Ringwood pellet hops 15 minutes
15 gm Pride of Ringwood pellet hops 2 minutes
1 tsp. Irish moss
Steep grains in 12 Litres of water at 65° C for 45 minutes.
Remove grains and add malt extract.
Rolling boil for 30 minutes then add 10 gm Pride of Ringwood
continue boil for 30mins then add candi sugar and Irish moss
Continue boil for 15 min 15 gm Pride of Ringwood hops.
Continue boil for 13 minutes and add remaining hops.
Boil for two more minutes and remove from heat.
Cool and pitch at 21 C. Ferment at 18° to 22° C until complete (about 7 to 10 days), then transfer to a secondary vessel or rack into bottles or keg with corn sugar.
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