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

[Scarrfie]

Beer appreciation group at Tahi Bay this Thursday evening if you are interested Kelly :-) Theme is summer drinking.

[Kelly Milligan]

Tahi Bay? where about its Auckland is that? D:

[Scarrfie]

Oh bugger a typo, should read Tahi Bar. That is in Warkworth, a bit of a drive I know but I thought I would put it out there :-) 

[Darrin Smith]

I will have Special b hopefully this week or early next at the latest.  Victory I dont have but I use T.F amber or weyermann melanoidin.

cheers

Darrin

craftbrewing.co.nz

[JoKing]

Melanoidin is nothing like Victory malt at all. Amber is a good sub as is Biscuit malt.

[Grant R Baker]

+1, agree completely. Two very different malts. I had a few shops trying to convince me that Melanoidin was a good sub for Biscuit... but every thing I read said otherwise.

[Crusader-Rob]

Made a Dark Saison on Saturday:

0.5kg Rye Malt
0.25 Vienna
0.2 Carapils
0.2 Pale Choc
0.05 Carafa II
3kg Black Rock Light LME
0.5kg Wheat DME

14g Nelson Sauvin @60
10g Saaz @ 60
45g Saaz @ 10
45g Saaz @ 0
Pitched onto 3711 Yeast Cake

No Temp Control as I've moved out for EQC, but it should be ok, will sit for 3-4 weeks before racking to secondary for another couple.

Who Thinks I should Dryhop with NS, otherwise I can get Saaz? or should I just leave it.

OG1.064
Est FG 1.008

Mashed at 68.5 deg

[Gareth G]

half and half maybe?  If you have a spare vessel of course.  And send me one of each for comparison ;)

[Hillman]

My all NS saison is just about the best damn saison ever brewed so I vote for the NS dry-hop.

[Scott]

Made an ANZAC pale ale using Reviled's recipe here: http://www.forum.realbeer.co.nz/forum/topics/1500433:Topic:8?commen... 

4kg Golden Promise
200g Wheat
220g Cara-Pils
90g CaraHell

60: 5g Nelson Sauvin (11.4%), 5g Galaxy (15%)
20: 15g Nelson Sauvin, 15g Galaxy
10: 10g Nelson Sauvin, 15g Galaxy
FO: 20g Galaxy, 15g Nelson Sauvin

When I entered it into Beersmith I got some low numbers for OG, colour and alcohol content, so used a can of LME as a late addition to the boil and bumped up the late sauvin additions. I think it will work out ok.

[Scott]

Turned out excellent. Added 20g pacific jade dry hop after four days, then another two weeks in primary and cracked first one two weeks after bottling. First successful BIAB, after four attempts (DMS from weak boil for first, messed up everything for second, then infection for third).

[Kelly Milligan]

Planning to get up bright and early for this guy - definitely don't want to be trying to brew outside in the heat at 2pm! 

American Red Ale - 5.6% - ~45IBU - 1.058 OG - ~1.015 FG - 33SRM (RED!) 
Looking for a gorgeous chewy malt character to somewhat neutralize the big hop burst.

84% Gladfield Pale Ale

9% Bairds Caramalt

6% CaraAroma

1% Pale Chocolate

Motueka (7-8% mixed) and Chinook (11%) whole way through

50g (2g/l) each at 10mins,

100g (4g/l) each at 0min, will hot steep for at least 10 mins.

50g (2g/l) each Dry hopped for ~5 days at 17c.

WLP007 Dry English ale, 18c pitch up to 21c over duration.

5g Yeast Nutrient and 1cap Servo + 1.5g Koppafloc @ 10mins 

Water adjusting with 14g Gypsum, to give me ~300ppm sulfate, and ~150ppm calc, and hopefully hit mash PH of about 5.6 - forgot to order some acid malt too grrrrrrr. 

Mashing at ~68-69 to keep a bunch of dextrins in there, want a nice thick juicy body on this, in an attempt to make it BIG while still retaining a modest 5.6% (that's modest.. right?).  

YAYYEE!!