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]

Good work - Congrats for nailing it!

[denimglen]

Chur boe. Hopefully I haven't gone and jinx'd the whole thing by speaking too soon. Haha.

[denimglen]

Drinking this now, it's a badass recipe, brew it.

[JoKing]

Pitch a large amount of yeast (2 packs if you have them) and dont hurry to get it into the fermenter until the wort is nice and cool. Be patient, and dont take any short cuts.

[JoKing]

Lager yeast is your best option - traditional anyway. You can use either s-189 or w 34 / 70. My preference would be to use your farmed yeast - that way you'll have fresh dried yeast on hand for another brew, or brewmergency. You'll need about 300mls of yeast slurry to innoculate this wort, so if you have that much - get it started (in a starter) and pitch when its ready. If you dont have that much slurry - you can increase your cell count with large starters, or just pitch your 34 / 70.

[JoKing]

Have a look at www.mrmalty.com

This page is my yeast bible.

[JoKing]

If my wlp300 from before Christmas kicks into life, I'll be brewing this:

Dunkel Roggen
15-D Roggenbier (German Rye Beer)

Size: 23.71 L
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 180.63 kcal per 12.0 fl oz

Original Gravity: 1.054 (1.046 - 1.056)
Terminal Gravity: 1.014 (1.010 - 1.014)
Color: 15.12 (14.0 - 19.0)
Alcohol: 5.34% (4.5% - 6.0%)
Bitterness: 18.4 (10.0 - 20.0)

Ingredients:
2.5 kg Rye Malt
1.5 kg Munich Malt
1.3 kg German 2-row Pils
.3 kg Caramunich® TYPE II
.060 kg Carafa Special® TYPE III
28.0 g Tettnanger (5.2%) - added during boil, boiled 60 min
1.0 ea White Labs WLP300 Hefewizen Ale

00:16:43 Mash In - Liquor: 11.32 L; Strike: 58.18 °C; Target: 52.0 °C
00:31:43 Protein Rest - Rest: 15.0 min; Final: 51.4 °C
00:31:43 End Protein Rest - Heat: 0 min; Target: 51.3 °C
00:32:43 Infusion - Water: 3.93 L; Temperature: 99.0 °C; Target: 62 °C
01:02:43 Saccharification Rest - Rest: 30 min; Final: 61.0 °C
01:03:43 Infusion - Water: 7.79 L; Temperature: 96.7 °C; Target: 72 °C
01:33:43 Second Saccarification Rest - Rest: 30 min; Final: 71.0 °C
01:49:34 Mash Out - Heat: 15.9 min; Target: 78.0 °C
02:34:34 Sparge - Sparge: 9.41 L sparge @ 76.7 °C, 26.86 L collected, 45.0 min; Total Runoff: 27.57 L

Thanks to Brendan and Stu for holding onto some Rye Malt for me so that I could brew this.

It's a pretty standard brew, so I'm sitting on the bench whether or not to blog it so... a couple questions:

1 Do you want a blog of this?
2 If so, what so you want me to focus on?

Cheers.

[Reviled]

Yeah blog it, and focus on the sparge ;o) For direct comparison, heres mine - Pretty similair, but ive got a hop flavour addition :o)

2.1kg Rye Malt
1.2kg Munich
1kg ADM Pils
330g Cara-Munich II
45g Carafa I
60 : 25g Pacifica 4.5%
FO : 23g Czech Saaz 2.5%
WB-06

[JoKing]

That sounds cool.

Any other suggestions?

[Reviled]

Highlight how greasy/oily the wort is :o) Like sump oil, yum :oP

[JoKing]

I hope it's not too bad - 'cos if it's as bad as you said your's was, I'll probably get a stuck sparge!

[Reviled]

lol, that was my point... You probably will, it clung to my bag like greasy glue, id hate to be actually sparging it :oP

Have fun :o) lol