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]

Gay, I wanted a savage toungue peeling bitterness, stupid high efficiency :oP lol

[JoKing]

You would never get that with 10 grams of medium alpha hops bro!

[Reviled]

I guess youre right, I was more relying on my late additions, but oh well, it will still be beer :o) Ill still get extra isomerisation from no chilling so maybe around 30 IBU's?

[JoKing]

But then really if you were gonna argue that no chilling will isomerise for as long as the brew is above 90 degrees (probably half an hour for arguments sake) then technically your 60 min addition turns into a 90 min addition, your 20 to 50, etc... Lets have a look here...

Untitled Recipe
0- Untitled Style

Size: 21 L
Efficiency: 93%
Attenuation: 82%
Calories: 189.07 kcal per 12.0 fl oz

Original Gravity: 1.057 (1.000 - 1.100)
Terminal Gravity: 1.010 (1.000 - 1.100)
Color: 10.77 (0.0 - 50.0)
Alcohol: 6.17% (0.0% - 10.0%)
Bitterness: 45.2 (0.0 - 50.0)

Ingredients:
3.5 kg German 2-row Pils
.5 kg Munich Malt
.15 kg Caramunich® TYPE II
.15 kg Medium Crystal
10 g US Cascade (5.8%) - added during boil, boiled 90 min
15 g US Cascade (5.8%) - added during boil, boiled 50 min
15 g US Cascade (5.8%) - added during boil, boiled 40 min
10 g US Cascade (5.8%) - added during boil, boiled 35 min
15 g US Cascade (5.8%) - added during boil, boiled 30 min
35 g US Cascade (5.8%) - added dry to primary fermenter

[Reviled]

I reckon it counts more as a 15/20 min addition, not really half an hour, but that makes the IBU's look a little more appealing :o)

Maybe you can help me figure this out over a tasting session along with Mike?

[JoKing]

Sounds Good.

[JoKing]

How's your Roggenbier tasting? Did the yeast do what you wanted it to?

[Reviled]

Interesting story - I accidentally used 2gms of carageenan cos I dont have any cocaine scales, I lost like 6/7 litres to protein trub :o( And I bulk primed for the full 21 litres, so I had to vent the bottles after 24 hours (bottle conditioning) and now im worried they may be a bit flat?

Havnt tasted them yet cos I lost so much, only have a few bottles for myself after the case swap :o( lol The sample was good tho, no banana and not much sulphour, so hopefully should be good..

Oh, and its allready bright in the bottle!

[JoKing]

Get some of these. I picked min up for $7 - and I weigh all my Crack out on them, as well as my Heroine and Cocaine. And my P.

[Stu McKinlay]

Just milled the malt for this evenings brew.

Mamarillo (Ordinary Bitter) - cheers to Kempicus for the Amarillo.
89% Baird's Maris Otter
7.5% Baird's Crystal 90
3.5% Baird' Amber

27ibu Amarillo @ 60min
5.4ibu Amarillo @ 15min
30g Amarillo @ 0min

1.038

Split batch W1469 and some other dried yeast that I'm yet to choose (only because I've not got a big enough W1469 starter for the whole 44L).

[JoKing]

Can I put my hand up and suggest US-05...? I think it would be very interesting to see classic US yeast v's Classic UK yeast.

[Stu McKinlay]

I haven't got any. I'll head to the fridge later and see what I've got but I'm expecting it'll be something very weird for the wort I'm getting going.

I would certainly look at US-05 if I had some. I used it for a really hoppy low gravity dark beer last year (was a watered down PKB "demo" wort) and it was really very nice. So nice, in fact, that at a party at my place last year TheGrandmaster sat in a chair within arms distance from the handpump that was pouring it and he never left that chair for about three hours - and then he only left it to get up for something to eat.