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 Llew Bardecki on
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Second one's on the boil now. Inspired by a discussion Dave Wood and I had a while back, Hallertau Minimus and Dale's mini-IPA that he brought to the last WBC:
1.25kg Malteurop Pilsner
1.00kg Weyermann Munich I
0.40kg Caramalt
0.13kg Caramunich II
Mashed at 69C
1.031 OG
25g Centennial First Wort Hops
50g Centennial @ 5
50g Centennial @ 0
Beersmith says 25 IBU, but I expect it'll be a little higher, given my experience with FWH and Beersmith
See how it smells after its done fermenting. Probably another 25 or 50g of Centennial dry hops
Ferment with US-05
This is probably the first iteration of many attempts, but hopefully it turns out okay :)
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Permalink Reply by Stu H on
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I'm doing a modified John Palmer Tittabawassee Brown. It's my first brew using rainwater instead of boiled tapwater, and my first brew using proper brewing software (Beertools Pro). I'm excited to see how it turns out!
Batch size: 19L
3.4 kg UK Pale Ale Malt
.450 kg Crystal Malt 60°L
.1 kg Chocolate
10.0 g Imperial Nugget (12.2%) - added during boil, boiled 60.0 min
15.0 g Imperial Willamette (4.5%) - added during boil, boiled 30 min
40.0 g NZ Willamette (6.5%) - added during boil, boiled 15 min
1g Koppafloc - added during boil, boiled 10.0 min
US-05 yeast.
Mash at 68.
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Permalink Reply by jt on
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Tittabawassee Brown
I brewed that a gazillion tiems as extract & grains with lots of little tweaks along the way.
My conversions were astray when I first read and converted the recipe, I only used half the amount of crystal as the recope called for.
Eventually brewed it as intended - and didn't like it at all
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Haha fair enough.
It's weird, the actual recipe calls for
21g Nugget (10%) 60min
28g Willamette (5%) 30 min
28g Willamette (5%) 15 min
and reckons that the expected IBU is 38. My brew software puts those figures WAY higher - like 50-something...
So yeah I just fooled around with the Brew Tools and got the IBU into the range that is "to style," with more hops later on in the boil than early.
what brown ale recipe would you recommend jt?
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what brown ale recipe would you recommend jt?
I've brewed Stu's kid Chocolate a dozen time now with tweaks and substitutions and from 1.036 to 1.046 and liked it each time - but that's a long way from Tittabawassee Brown
But go with your favourite - you have different tastes and expectations (and they usually make or break a beer for you)
I did Tittabawassee as an extract & grains heaps of times and loved it. Did it as an all grain and again, like using the correct recipe, didn't like it.
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Permalink Reply by Mike Neilson on
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That Imp on the Packet isnt Imperial its Imported as we dont grown Nugget here as far as i know?
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Permalink Reply by MrC on
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Any of you Ak chaps get caught short on water mid brew today?
http://www.stuff.co.nz/national/3728936/Thousands-left-without-wate...
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Permalink Reply by JoKing on
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Bit of a bastardisation of my Levitation recipe with the Thames Valley II Yeast. Will be served through my Angram - I have made a cool attachment to my Corny Keg that will convert it to a gasable cask. Will put a blog up if it works.
English Levitation
8-C Extra Special/Strong Bitter (English Pale Ale)
Size: 22.99 L
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 162.94 kcal per 12.0 fl oz
Original Gravity: 1.049 (1.048 - 1.060)
Terminal Gravity: 1.012 (1.010 - 1.016)
Color: 33.58 (11.82 - 35.46)
Alcohol: 4.82% (4.6% - 6.2%)
Bitterness: 51.9 (30.0 - 50.0)
Ingredients:
4 kg Pale Ale Malt
.5 kg Crystal 75
.25 kg Crystal 150
15 g Amarillo (7.5%) - added during boil, boiled 60 min
30 g Amarillo (7.5%) - added during boil, boiled 30 min
30 g Amarillo (7.5%) - added during boil, boiled 20 min
11 g Simcoe (12.2%) - added during boil, boiled 20 min
42 g Amarillo (7.5%) - added dry to secondary fermenter
Thames Valley II Yeast
00:03:00 Mash In - Liquor: 14.25 L; Strike: 76.37 °C; Target: 69.5 °C
01:03:00 Mash - Rest: 60.0 min; Final: 69.0 °C
01:04:00 Mash Out - Water: 4.05 L; Temperature: 98.9 °C; Target: 75 °C
01:04:00 Sparge - Sparge Volume: 19.82 L; Sparge Temperature: 75.6 °C; Runoff: 19.82 L
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Permalink Reply by Dale on
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Just read this Jo, how did you find Thames II looking at using for an APA?
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Yeah... good. I used it in my Northern Brown - which was a pretty good drop. I repitched into this brew which is still fermenting now (it's essentially an APA) but it got a bit hot and I couldn't be arsed carrying the fermenter into the fridge. There's a bit of sulphur in the carboy but other than that it has the classic "walking through the entry way into Galbraiths" boozy smell to it - so it's gotta be good.
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Marmalade on Toasted Brown Bread with a good dollop of butter to boot (probably from the 22 degree ferment) oh well - there might be a bit of D in this beer... but it works. I could throw it through the Angram now... I have to wait for the 19th though.
Thames Valley II goes 2 for 2 in my book. I'll have to keep it around for a couple more brews. Next up: Simcoe Golden Promise Thames Valley II SMaSHaY.
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Second brew for the week - I've been waiting for aaaaaaaaages to put this one down. Months of meticulous planning just to fuck it up while I was weighing out the grain. I didn't realise until I was recirculating that I fucked up. I mixed up the aromatic malt with the Special B! What an arse hole! I was supposed to have 250g of special B in there instead of what the recipe says.
Dudes.... that Special B is different.... real different.... real good different!
Westy 12
18-E Belgian Dark Strong Ale
Size: 23.76 L
Efficiency: 82.0%
Attenuation: 87.0%
Calories: 296.34 kcal per 12.0 fl oz
Original Gravity: 1.090 (1.075 - 1.110)
Terminal Gravity: 1.012 (1.010 - 1.024)
Color: 41.45 (23.64 - 43.34)
Alcohol: 10.35% (8.0% - 11.0%)
Bitterness: 33.8 (20.0 - 35.0)
Ingredients:
6 kg Dingemans Pilsen Malt
0.45 kg Caramunich® TYPE II
.25 kg Dingemans Biscuit Malt (Mout Roost 50)
.25 kg Dingemans Aromatic Malt (Amber 50)
.15 kg Dingemans Special B - Caramel malt
28 g Hallertau (5.8%) - added during boil, boiled 90 min
28 g Styrian Goldings (6.0%) - added during boil, boiled 15 min
28 g Hallertau (5.8%) - added during boil, boiled 15 min
1.060 kg Belgian Candi Syrup
.5 kg White Table Sugar (Sucrose)
Rochfort Ale yeast gen II
00:03:00 Mash In - Liquor: 24.86 L; Strike: 69.26 °C; Target: 64 °C
01:03:00 Mash - Rest: 60.0 min; Final: 64.0 °C
01:03:00 Sparge - Sparge Volume: 29.64 L; Sparge Temperature: 75.6 °C; Runoff: 29.74 L
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