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 Martin Bridges on
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Heh, who knows? Mind you, I picked the tiny amount of chocolate in Damian's Ordinary yesterday.
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Permalink Reply by DP on
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Quite right and that was only 50g. You didn't pick up the kettle salt addition of uric acid though? ;)
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Just sampled the wort, and it tastes lush! Very sticky and thick, and that's even without the candi sugar! That'll be going in on Wednesday night after being boiled up with some recovered wort.
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Permalink Reply by Mike Neilson on
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Just running off the first runnings on this
Amber
68% Maris Otter
10% Carapils
10% Caramalt
8% Melinodin
6% Caramunich II
Shake of Chocolate
66 Degree Mash
20 Ibu Southern Cross
50g Amarillo @ 20
50g Amarillo @ 10 and Whirlpool
40g Styrian Goldings @ 10 and Whirlpool
1.060 - 1.014
60Ibu
S05
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Sticky Mamalade!!
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Permalink Reply by Simon David kelly on
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Finished the Maximus Clone for the next WnBC ... missed my target 1.064 and got 1.058 ... unfortunately with the same hopping schedule, so it'll be a bit bitterer than normal.
Mashing is still a bit hit and miss with efficiency going up and down like drunks elbow at closing time .... had 68% last time %63 this time, had it as low as 54% ... I am bloody sure I've got the process the same each time ... going to make a new mash-tun next year with temperature control and get a better grain mill ...
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Here's what I ended up with as an adaptation of the recipe to get close ... thanks to Mike for what turned out to be 2kgs of Gladfields, so it had some of the proper stuff in it. Made up the rest with marris otter.
Type: All Grain
Batch Size: 20.00 L
Boil Size: 27.55 L
Boil Time: 90 min Equipment: Keg Tun and 30 lt kettle
Brewhouse Efficiency: 63.00
Ingredients
Amount Item Type % or IBU
5.58 kg Pale Malt, Maris Otter (5.9 EBC) Grain 97.04 %
0.17 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2.96 %
6.00 gm Simcoe [12.20 %] (90 min) Hops 8.9 IBU
20.00 gm Nelson Sauvin [12.60 %] (Dry Hop 5 days) Hops -
40.00 gm Simcoe [12.20 %] (Dry Hop 5 days) Hops -
65.00 gm Amarillo Gold [7.20 %] (Dry Hop 5 days) Hops -
6.00 gm Columbus (Tomahawk) [14.20 %] (90 min) Hops 10.3 IBU
55.00 gm Columbus (Tomahawk) [14.20 %] (Dry Hop 5 days) Hops -
4.00 gm Simcoe [12.20 %] (60 min) Hops 5.5 IBU
4.00 gm Columbus (Tomahawk) [14.20 %] (60 min) Hops 6.4 IBU
4.00 gm Simcoe [12.20 %] (30 min) Hops 4.3 IBU
4.00 gm Columbus (Tomahawk) [14.20 %] (30 min) Hops 4.9 IBU
10.00 gm Columbus (Tomahawk) [14.20 %] (10 min) Hops 5.8 IBU
10.00 gm Simcoe [12.20 %] (10 min) Hops 5.0 IBU
20.00 gm Simcoe [12.20 %] (0 min) Hops -
8.00 gm Columbus (Tomahawk) [14.20 %] (0 min) Hops -
1.00 gm Chalk (Mash 60.0 min) Misc
1.50 tsp Irish Moss (Boil 10.0 min) Misc
2.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
3.17 tsp Isinglass (Liquid) (Secondary 7.0 days) Misc
5.00 gm Yeast Nutrient (Boil 15.0 min) Misc
20.00 L Petone Spring Water Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2 L] Yeast-Ale
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I've got an inch of hops at the bottom of the fermenter ...
going to have to shift it to my bright tank (spare fementer :o)
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Permalink Reply by Reviled on
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Got this dialled in for this week some time, inspired by Martins version of this, but im out of chocolate malt, so im considering subbing the chocolate for pale choc? Any thoughts on this?
Rogue Shakespeare Stout Clone
4kg Golden Promise
600g Chocolate
600g Dark Crystal
580g Oat Malt
90g Roast Barley
60 - 90g Cascade 5.8%
0 - 30g Cascade 5.8%
Wyeast 1764 - Pacman
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Permalink Reply by vdog on
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Seems like you'll lose quite a lot of colour using pale choc instead of the darker stuff, and I'd expect to get less of the chocolate coming through on the palate too - it's a pretty big component to miss out on in the recipe isn't it? Maybe sub in some (say 100-150g) Black Patent along with the pale choc if you have some to help the colour along a bit, but expect to get more coffee than chocolate flavour from it. Just my 2c...
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Cheers vdog, ive read that the pale choc gives more of a chocolate flavour than normal choc malt?
But I guess with this being a stout, and there not being barely any roast barley then maybe going the pale choc route may not be such a good idea with this particular beer?
Any others for or against pale choc?
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