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 Stu McKinlay on
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Europcha
90% pale
10% wheat
67c mash
0.75g/L pacifica at 60
0.75g/L sauvin at 30 and 15
75min boil
US05
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Permalink Reply by Nicholas Jones on
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Looks interesting Stu, sorry for my ignorance but what sort of style would this beer be?
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1.045 and 35ibu might help you work that out....
I suppose English-style Summer Ale would be the closest... but it's not at all what I had in mind. I just wanted to play with a really pale beer, fairly unusual for me. This is possibly the palest beer I've ever brewed! I've got some ideas in that department with other yeasts but I've been busy and haven't had a chance to order them in.
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Permalink Reply by jt on
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That hoppy porter infuenced by the first PKB as a farewell brew for Brother Bob.
Mash on, sparge & mashout water on the stove, got a coffee, watching the grey sky blow past the window and waiting for the next shower to blow through the door .. waht more could I want .. 'cept maybe a bacon sammie
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A longer more vigorous boil and 20 litres at 1.050 in the fermenter.
Not tasting as bitter as I expected - but then there are more hops to add yet !
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Permalink Reply by Brett Mason on
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Put down my first real lager yesterday for Octoberfest. Recipe from BCS apart from the usual substitutions for unavailable ingredients.
Batch size: 19L Boil: 90mins OG: 1.048 Mashed @ 68c Efficiency: 57% (!)
2.26 kg - Vienna Malt (6.9 EBC)
1.54 kg - Pilsner (2 Row) Ger (3.9 EBC)
1.36 kg - Munich Malt (17.7 EBC)
0.06 kg - Carafa Special I (Weyermann) (630.4 EBC)
21.00 gm - Hallertauer, New Zealand [8.50 %] (60 min)
7.00 gm - Hallertauer, New Zealand [8.50 %] (10 min)
1.00 tsp - Irish Moss (rehydrate) (Boil 10.0 min)
120ml - Bavarian Lager (Wyeast Labs #2206)
Not sure why the efficiency was rubbish this time around. I usually get 66% batch sparging.
The immersion chiller got the wort down to 8c in less than an hour with just tap water which was awesome. Though it was going to take hours.
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Permalink Reply by Andrew on
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Ah,
the joys of baltic cold Dunedin tap water. Doesn't work like that in "tropical" Auckland.
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Permalink Reply by Mark on
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La Chouffe clone:
Measured Original Gravity: 1.071 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 8.0 %
Bitterness: 35.0 IBU
Est Color: 4.8 SRM
5.00 kg Pilsner Malteurop (2.0 SRM) Grain 69.4 %
0.75 kg Wheat Malt, Ger (2.0 SRM) Grain 10.4 %
0.50 kg Munich Malt (9.0 SRM) Grain 6.9 %
0.20 kg Cara-Pils/Dextrine (2.0 SRM) Grain 2.8 %
20.00 gm Southern Cross [13.00%] (60 min) Hops 30.2 IBU
20.00 gm Saaz [4.10%] (20 min) Hops 3.2 IBU
20.00 gm Saaz [4.00%] (5 min) Hops 1.5 IBU
1.00 oz Coriander Seed (Boil 5.0 min) Misc
0.75 kg Cane (Beet) Sugar (0.0 SRM) Sugar 10.4 %
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast-Wheat
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Permalink Reply by denimglen on
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Did a ESB type thing yesterday:
92% NZ pale
4% Caramalt
2% Biscuit Malt
2% Dark crystal
To 1.056 and 8 SRM
41 IBU of rakau @ 60
30g/20L batch of Motueka @ 0
WYeast 1968
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Permalink Reply by Pilgrim on
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A Wheat Beer today, not a big fan of Wheat beers but the one I did earlier this year turned out so nice I thought I'd give it another go. About time I brewed something under 5% for a change.
2.5Kg Global Pilsen Malt
2.0Kg Kibbled Wheat
0.5Kg Flaked Oats
Steeped the Kibbled Wheat for 45 minutes at 50C to gelatinise it, then added it to the Mash.
Mashed @ 66C
Batch Sparged
60 Min Boil
11gm of Nelson Sauvin (11.6%AA) @ 60
25gm Crushed Coriander Seed @ 15
25gm Bitter Orange Peel @ 15
Yeast Fermentis S23
OG 1.040 should make a nice quaffable early Summer drink.
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