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And people say swinging is not the way to go aye, chuck your mash paddles in the middle and away you go!!
By the looks of this swing its going to be awsome!! and I hope it makes alot of money for the cause.
Ka Pai!!
Black Pale Ale time me thinks
83.6% Thomas Fawcett Maris Otter
8% Thomas Fawcett Light Crystal
4% Bairds Dark Caramalt
2.2% German Chocolate
2.2% Thomas Fawcett Pale Chocolate
15Ibu Centenial @ 60
1g/l @ 20 Centenial
1.5g/l Centenial/Amarillo .7g/l Simcoe @ 10, 0
50g Centenial Dryhop
50g Amarillo Dryhop
1.058 - 1.014 5.8%abv
50Ibu
1469/US05
Hung up the bag today and having a crack with a 54L mash tun instead. Brewing an easy quaffing NZ Pale Ale to build up a yeast cake for a Barley Wine next.
Lost access to Beersmith temporarily so not sure of the grain bill, I remember it was 5.3K, About 92% base, some caramalt and some pale crystal I think. Pacific Jade to bitter up to 26IBU, 30g of Mot and 10g of NS at 10min and 0min. 40 IBU all up, 1.055, S-05
Would that really give you such a low extraction rate though?
Ummmm, to be honest no idea, it was only what I'd read - green bay rackers articles from memory, it was awhile ago.
I do batch and did have very low effic when I started. The equal drainings was one of many many changes so I have no idea what it contributed
I'm knackered at the end of a long brewday. Just waiting till my boy's in bed then I'll be rewarding myself with a beer.
I had another go at my Parkin beer today. I think I posted about this before, but it's a beer inspired by the world-famous Yorkshire delicacy. It contains Golden Promise, a big whack of oats (about 20%), dark Crystal, Melanoidin & Biscuit malt. Not a lot of hop, but there's fresh ginger added to the boil at 15 mins to go and flameout.
The first time I brewed it I had a nightmare trying to lauter it (with such a high percentage of oats I'm not surprised). So this time I decided to try a step mash (my first attempt at such) with a beta-glucan rest at 40 degrees. This turned out to be a longer rest than planned because it took my HLT a long time to come up to temp for the second infusion. Still, it seems to have done the trick because the lauter was much easier. Efficiency was also up a bit.
Wort is now chilled and in the fermenter. Looks awesome and tastes pretty good, although the ginger is not as prominent. This time I shredded the ginger finely and added it in hop sacks rather than grating it and slinging it direct into the kettle as I did last time. I had all sorts of problems with the outlet getting blocked last time. I guess I can adjust the ginger via "dry gingering" if required!
Cooool I tried your first batch, it was great! Perfectly captured the essence of golden syrup and ginger.
In the few gingered ales I've done I let the chilled wort rest for an hour and siphoned the clear wort off the ginger bits, rather than using my kettle tap.
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