What are you brewing?

[nzbrewer]

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

[JoKing]

Not that I'm trying to capatalise... but Mr Cherry asked if I could list this as a recipe kit on our website. So I did. And it includes the Riwaka.

 

http://www.libertybrewing.co.nz/content/mash-all-grain-recipe-kit

 

Cheers.

[Kelly Ryan]

That's a seriously good idea. Shot bro!

[JoKing]

Hmmmmm... just the yeast I need to work on for that.

[JoKing]

Saison is all about the yeast - so the malt grist can be really simple.

 

I'd start off with something like 70% Pale Malt, 20% Vienna and 10% White sugar.

 

Bitter to 40IBU with a Noble type hop, then use 50g or so at the end to spice it up. Styrian is a good one to use there.

[John H]

Stupid Question time - dialled the numbers for Mash Up into Beersmith - IBU came out at 21-ish (.32 IBU/SG). Is that about right?

[Kelly Ryan]

Hi John,

I use my own spreadsheet for bitterness and it is based on the boil efficiencies at Steam, so you may need to have a play around with the first 2 hop additions to get the bitterness up. Remember though that Southern Cross gives quite an intense bitter finish, very peel-like in character, so even if you aim for 35 BUs, you will likely get the intensity of something 5-10 BUs higher. Any queries, let me know. 

[John H]

Cheers Kelly

 

21 IBU seemed pretty low to me - will aim for closer to 35IBU.

 

Look forward to brewing it and doing a few side-by-sides with the real mcCoy.

[Martin Bridges]

Brewing a Belgian Pale ale today, aimed at using up a bunch of bits & pieces of specialty grains.

 

(Ghost) Frites & Gravy

2kg Maris Otter

1.52kg Pilsner

200g Aromatic

200g CaraRed

200g Melanoidin

200g Special B

 

90 minute boil.

20g Southern Cross @ 60 mins

20g NZ Cascade @ 5

20g NZ Cascade @ 0

 

Wy3522 Ardennes yeast. Revived after over a year in the fridged by using a 2-step starter on the stirplate.

 

Aiming for about 1.045 and 30IBUs. Just a general quaffer with a decent malt & yeast character.

 

[Tilt]

Thats an impressive start up on oldish yeast Martin - most of the info I've seen says to ditch it if it hasn't been used after 3 months fridge storage - my trials would support that. 

Are you multistep washing and then storing under sterile/distilled water to get this type of longevity?  Do you use a pressure cooker to sterilise?  Any other tips you can share on getting this kind of life out your yeast? 

 

[Martin Bridges]

Er, nothing that sophisticated. I think I've just been lucky. All I did was give it a decent wash with cooled boiled water then store in the fridge under that. I wasn't sure if I'd ever re-use it but I've been trying to keep my costs down recently so I thought I'd attempt to resurrect it. I gave it a half litre of starter (just using DME) and it kicked up on the stirplate really quickly. I gave it the sniff test and it seemed OK, no odd aromas, so I tipped in another litre of starter wort and continued stirring for another couple of days. I left it for a couple of days to settle out then tipped off the liquid and pitched the slurry.

 

Pitched at 20 degrees last night and by this morning there's a nice thick yeast layer on the top. I'm not going to claim success for this until I taste the beer, but so far the signs are good. Not sure if I'll re-use this generation though - I think that might be pushing my luck a bit.

[Tilt]

Thanks Martin - sounds like you've got the yeast wranglers touch there - good stuff.  Your process is pretty much what I've done - so its good to know that stretchng the "common wisdom" boundaries sometimes pays off.  Ardennes could be a particularly robust strain too -- I'll be interested to know how you think the final beer turns out.  Cheers

[James Lawson]

Hi all, NZ pale ale this time, just threw some NZ cascade flowers into the fermenter

 

4.2kg kolsch

0.3kg dark caramalt

100g sucrose

 

20g pacific jade @ 60

20g wai-iti @ 20

20g wai-iti @ 15

10g wai-iti @ 5

15g (1 handful) NZ cascade flowers @ 0

45g (3 handfuls) NZ cascade flowers dry hop for 10 days

> ~42IBU

 

made 23L, came out at 1.045, pitched 11g of US-05

 

should be tasty