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]

I only had one glass of Landlord from the bottle - but it was good. A number of my mates go all goo goo, gaa gaa when you talk about Landlord. Hopefully this at least smells the same - that profile was something else!

Oh - forgive my ignorance, but what exactly is SMaSH?

Edit: Single Malt and Single Hops. Looks like I've been doing this for a while already!

[Stu McKinlay]

Very hard to tell at that angle, in that light, but I reckon you're a little dark... Colour looks ok here but get it in a pint glass and it'll look even darker.

Don't worry about colour, or alcohol, it'll be bloody good anyway...

[Stu McKinlay]

I assume you guys are cloning the bottled version. I've never tried the cask one.

Epic PA is actually reminding me a bit of the TTL bottle right now. It's like an American Landlord - less caramel and a quite different hop aroma but a similar clean malt character and biting bitterness.

[HerrSchnapps]

de Joux Brew (finalised and heating up the mash water now)

5kg NZ Pale Malt
200g Light Crystal
200g Munich
100g 80L Crystal
20g Black Patent

Hops:
60g NZ Golding - 60 mins, 30 IBU
10g NZ Cascade - 60 mins, 9 IBU
10g Czech Saaz - 30 mins, 2.5 IBU
(and heres the fun part - we'll be adding all these hops into the cube towards the end of adding the hot wort, then cooling it all down in the sink)
60g Czech Saaz
40g NZ Cascade
40g NZ Golding
20g Nelson Sauvin

25g Gypsum
Irish Moss
Wyeast 1028 London Ale

OG: 1.054, IBU: 41. Mash at 67c

It's going to be fun! :D

[Mark]

First brew with new brew system. Did a mild:

3kg MO
0.3kg carapils
0.2kg amber malt
0.1kg 40L crystal
0.3kg 120L crystal
0.1kg chocolate malt
0.1kg dark brown sugar
19.2 IBU's
SO4 ale yeast
24L at 1.038

Efficiency wasn't quite as high as I'd hoped, did the sparge WAY too fast. Everything else went well though, can't believe how well the false bottom/lautering works, doesn't take long at all to get clear runoff.

[jt]

For the first time in ages I'm repeating a recipe without any change
A brown coloured beer
6% Crystal
3% caramalt
3% chocolate
1.5% pale chocolate
Balance of ADM Pils
1.040 with US05, 10 IBU Super Alpha to bitter and 10 IBU Willamette split 30 & 15
A bit fussier than I normally like, but it seems to work.

Probably brew Sunday as the forecast isn't good, leaving Welly Anniversary Day to bask in the sunshine

Is there a recipe you brew repeatedly - or are they constantly tweaked and overhauled ?

[Barry]

Irish Red ("Trevor's red headed stepchild") (Jamil's recipe)

golden promise
ADM pale
100gm amber
170gm crystal
170gm dark crystal
170gm roasted barley
OG 1.054 (hopefully, haven't measured yet...)

90min boil, 35gm NZ styrian goldings for 60min

S05

[JoKing]

J.T: So far there are 5 recipes that I'll brew again: but as you say tweaked:

Hefeweizen: Brewed 6 times Overhaulled once, tweaked 5 times. Last brew: tweak: Mash Scedule.
Weizenbock: Brewed 5 times Overhalled twice, tweaked 3 times: Last brew: tweak: Decoction Mash.
Best Bitter: Brewed 6 times Overhaulled 3 times, tweaked once. Last brew: overhaul: TTL recipe.
US style Blonde: Brewed twice, tweaked twice, last tweak: different yeast different hops.
IPA: Brewed (how many fingers on 2 hands?) tweaked each time - different hops and yest, mostly the same malt recipe.

[James P]

That reminds me, I have to get your US styled Blonde recipe.....

[JoKing]

West Coast Blonde
6-B Blonde Ale
Author: Joseph Wood
Date: 31/10/2008

Size: 22.48 L
Efficiency: 80.0%
Attenuation: 80.0%
Calories: 171.62 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.038 - 1.054)
Terminal Gravity: 1.010 (1.008 - 1.013)
Color: 3.54 (3.0 - 6.0)
Alcohol: 5.45% (3.8% - 5.5%)
Bitterness: 24.4 (15.0 - 28.0)

Ingredients:
4.75 kg Bohemian Pilsner Malt
0.250 kg Pale Wheat Malt
15.0 g Amarillo (8.4%) - added during boil, boiled 60 min
25.0 g Amarillo (8.4%) - added during boil, boiled 15 min
20 g Amarillo (8.4%) - added during boil, boiled 1 min
1 ea WYeast 1272 American Ale II

Schedule:
Ambient Air: 21.11 °C
Source Water: 15.56 °C
Elevation: 0.0 m

00:32:45 Mash In - Liquor: 12.5 L; Strike: 74.35 °C; Target: 67 °C
01:32:45 Saccharification Rest - Rest: 60.0 min; Final: 67.0 °C
01:33:45 Untitled Step - Water: 5.04 L; Temperature: 98.0 °C; Target: 75 °C
02:18:45 Sparge - Sparge: 12.22 L sparge @ 76.7 °C, 24.86 L collected, 45.0 min; Total Runoff: 25.49 L

You can sub out the Wyeast with US 05, and if you cant get any Amarillo, you can sub with the readily available NZ Cascade. I did a litre of starter and pitched it at 16, and fermented there too. I did a diacetyl rest for a few days once the gravity got to 1016 too.

[Bambule]

Back into the fray

Bambule Saison II
5kg Pale
0.5kg Munich
0.5kg wheat
0.7kg sugar
30gm Hallertauer 60min
20gm NZ stryians 1min
Star anise in the boil (pers. comm. Haslett-Moore)
Wyeast 3726 PC

And some beer for a friends birthday
Bambule APA
5.25kg Pale
0.5kg Crystal
0.5kg Munich
0.25kg Wheat
10gm Nelson Sauvin 60min
60gm NZ Cascade 15min
40gm NZ Cascade 1min
US 05

Also An English Bitter but haven't quite worked that one out yet.

[Dan]

Light Cherry Ale

3.7kg lager malt
400 munich
mash 65oC
20 ibu,s styrian golding
5kg fresh sweet cherries primary fermentor
belgian witbier yeast