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

[Reviled]

Nah its cool, ill do the Roggenbier, give some variety to the swap :o)

[Mike Neilson]

This is all providing that I get the yeast!! or my yeast turns out!!

[denimglen]

Hefeweizen today. 40:60 barley:wheat 45C/66C/76C decoction. Tettnanger to like 12 IBU or something Will ferment at 17C. WLP300. Post sparge.

[JoKing]

Appreciate the documentation there Denimglen. Thanks for that urgent feeling of jellousy mate! Appreciate it. Enjoy that bitch ass setup you buit there holmes!

Seriously though - looking good bro,

[denimglen]

Haha the car doesn't win the race, the driver does bud, and I don't feel like I'll be winning any races soon.

That protein shit on the top was like thick as, first batch with more than 50-50 wheat and first batch with a protein rest.

[Mike Neilson]

I realy shouldnt be brewing this weekend but what the hell Im going to go Crazy this weekend 5am start as I got an event at 3pm and a very beery Friday night so will have to restrain myself!! Im going to try and brew a American Styled Barleywine and a Hopped Up Larger. Never brewed these to styles before so I am fishing with out bait on these ones only larger to day to date is an Schwatz and that dosnt count I feel. Well here they go

Barleywine

90% Marris Otter
4% Caramalt
4% Crystal Med
1% Caraaroma
1% Pale Chocolate
Extremley low Mash temp for 1.5 hrs or until converted

95 IBUs of Magnum
Flame out additions of Cascade Centenial and Riwaka?
23L so 2 Packs of S05 and Lots of Air!!!! Gunning for 1.115 - 1.028 and a Stable 19-20deg Ferment!!

Hoppy Pilsner

5kg ADM Pilsner Malt
150g Carapils

Bittering with Magnum and flavoured with Cascade, Riwaka and just the slightest hint of Sauvin!!

1.051 SG
32ibus
Wyeast American Larger thats spinning away

I realy want to try my hand at largers as they seem to be tricky little beasts!! and Im all for that!! well so are Ales and High Gravity brews for that matter!!

[JoKing]

Both recipes looking good... Barleywine: forget the flameout addition and just give me the Centennial - its easier that way! But hell yeah - Riwaka looks like the business in there for sure.

[Mike Neilson]

Just infected it with a bit of brett!! Orval and Porter Noir dregs and a tiny little starter, maybee Oak Chips next? will see? dont know if the brett thing will even work will see?

[Will J]

hey guys i'm thinking of doing another porter, this time though with a smoked malt addition. any idea of what sort of % i should use, here is the recipe i'm looking at using. Could possibly use S-05 instead.

Amount Item Type % or IBU
4.00 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 73.7 %
0.40 kg Munich Malt - 10L (10.0 SRM) Grain 7.4 %
0.35 kg Chocolate Malt (450.0 SRM) Grain 6.4 %
0.30 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 5.5 %
0.15 kg Smoked Malt (9.0 SRM) Grain 2.8 %
0.10 kg Caraamber (30.0 SRM) Grain 1.8 %
0.07 kg Black (Patent) Malt (500.0 SRM) Grain 1.3 %
0.06 kg Roasted Barley (300.0 SRM) Grain 1.1 %
27.00 gm Pacific Gem [13.80%] (60 min) Hops 38.8 IBU
10.00 gm Fuggles [5.70%] (30 min) Hops 4.6 IBU
10.00 gm Fuggles [5.70%] (15 min) Hops 2.9 IBU

0.30 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

we'll probably mash for 60mins at 67-67.50C

Note: Its just a weee bit of Roasted Barley in there
An comments?

[JoKing]

What brand of smoked malt is it mate?

The weyermann is very mild and you could use it as 50% of your grist before you start to get huge smokiness in the beer. If it is Bairds peat smoked distilling malt - you probably have the right amount... that shit is NASTY!

[Stu McKinlay]

There is a guy from Auckland who made a smoked beer with 95% peat smoked distilling malt and entered it into the SOBA homebrew comp. Can't remember his name (Dunsmuir?). I tasted most of the beers afterwards, and his bottle of that was absolutely divine. Definitely my pick of all the beers there. I can't remember if it medalled but I'd love to try it again.

[JoKing]

It could have John Gollics' smoked beer... I had it 2 years ago at one of the club meetings. It was massively phenolic (because of the degree of somke I guess) and quite medicinal. As with most of Johns beer - I think it was around 8% alcohol. I could only handle a glass, but I suppose that is the type of beer that will mature well.

John did that Barleywine (Thomas Hardeys style) which was the #1 best homebrewed beer I ever ever drank.

He brews the most wicked beer.