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

[Colin Slater]

I was going to run up a quick Landlord and I need Styrian Golding - assume i can use NZ Styrian Golding but where do you get them from ?

[Will J]

Hey guys

Second drunken pope lager. Here's the recipe. No mocking this time.

Batch Size: 24.00 L
Estimated Color: 4.0 SRM (3.5-6.0 SRM)
Bitterness: 39.9 IBU (35.0-45.0 IBU)

Amount Item Type % or IBU
5.20 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 94.2 %
0.17 kg Cara-Pils/Dextrine (2.0 SRM) Grain 3.1 %
0.15 kg Munich Malt (9.0 SRM) Grain 2.7 %
18.00 gm Columbus (Tomahawk) [14.20%] (60 min) Hops 25.2 IBU
20.00 gm Hallertauer, New Zealand [6.60%] (30 min) Hops 10.0 IBU
20.00 gm Hallertauer, New Zealand [6.60%] (10 min) Hops 4.7 IBU

Cheers

[Mike Neilson]

Just Doughed in Beer 3 of the weekend!!

Belgian Porter
Brew Type: All Grain Date: 22/08/2009
Style: Belgian Specialty Ale Brewer: Michael Neilson
Batch Size: 23.00 L
Boil Volume: 30.41 L
Boil Time: 90 min
Brewhouse Efficiency: 80.00 %

4.50 kg Kolesh (8.0 EBC)
1.00 kg Vienna Malt (6.9 EBC)
0.40 kg Oats, Flaked (2.0 EBC)
0.30 kg Caraaroma (256.1 EBC)
0.25 kg Caramel/Crystal Malt - 40L (90.0 EBC)
0.16 kg Carafa II
0.16 kg Pale Chocolate
20.00 gm Nugget (90 min)
30.00 gm Motueka (15 min)
40.00 gm Styrian Goldings (10 min)
50.00 gm Styrian Goldings (0 min)
Anise, Star (Boil 30.0 min)
1 Pkgs Brettanomyces Bruxellensis (Wyeast Labs #3112) [Add to Secondary] Yeast-Ale
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat

SG 1.075 57% SG - IBU

[denimglen]

Let's Get Mild!

Batch Size: 20.00 L
Boil Size: 29.50 L
Estimated OG: 1.036 SG
Estimated Color: 21.5 SRM
Estimated IBU: 17.8 IBU
Brewhouse Efficiency: 66.00 %
Boil Time: 65 Minutes

3.05 kg ..Pale Malt (2 Row) UK (Bairds) 86.89 %
0.16 kg .Caramunich II (Weyermann) 4.56 %
0.16 kg .Crystal, Dark (Bairds) 4.56 %
0.07 kg .Black Malt (Bairds) 1.99 %
0.07 kg .Chocolate Malt, Pale (Bairds) 1.99 %

60 min @ 68.0 C

2.00 gm .Amarillo (60 min)
10.00 gm .Amarillo (30 min)
10.00 gm .Ahtanum (30 min)
10.00 gm .Amarillo (0 min)
15.00 gm .Ahtanum (0 min)

1 Pkgs London Ale III (Wyeast Labs #.1318) Yeast-Ale

Water profile - Ca - 99, Mg - 12, Na - 60, Cl - 71, SO4 - 72, HCO3 - 206

Brewed the above yesterday.

Trying to figure out what to brew next weekend, have some harvested 1056, tossing up porter, aIPA, American Stout. Hmmmmmmmmmmmmmmmmmmmmm............

[Reviled]

Managed to get two brews done today,and more importantly got the monster mill working :o) I brewed an IPA and Unspeakable Pale ale Mk IV.. Crushed the first one with the gap at .045" and the second at .040", just chilling the 2nd now so will be interesting to see if theres much difference??

[studio1]

yeah keen to know how your figures turn out. i set mine at 1mm. I bought a feeler gauge then found one lying on the road in pieces the same day....nuts

[studio1]

just mashing:

A Belgian Pale Ale based on Jamil's Recipe

OG 1.052 IBU: 26

5.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain
0.35 kg Caramunich Malt (56.0 SRM) Grain
0.23 kg Munich Malt (9.0 SRM) Grain

60 min 37.00 gm Pacific Hallertauer, New Zealand
40 min 9.00 gm NZ Styrian Goldings
15 min 6.00 gm NZ Styrian Goldings

Wyeast 3522 Belgian Ardennes

[Reviled]

Well fuck, my IPA's come down from 1054 to 1020 and doesnt look like shes moving any more :o( Still having under attenuation problems - I think I need a new therm, i tested it by douhing in with my Unspeakable Mk IV at 66, the mash temp was about 64 dropping to 62 over the hour, OG is 1044 so im really hoping it will stop at 1012ish!

On a positive note, the hydrometer sample of the IPA is tasting awesome, the 1728 has really accenuated the nice toasty malt flavours balanced by the spicy earthyness of the columbus and williamette... Ive decided that im not going to dry hop this one...

[Tony]

Which yeast are you using Tyler? My ESB with Ringwoods yeast, took a couple of days to start up. I put it down to the cold. I stirred it up and turned the heat pad on, it kicked into life. Try taking the airlock off and swilling the fermenter around to stir it up and heat it up a bit, it should take off again.

I have been trying to keep my fermentation heat down to about 18-20. I was informed that some of my off-flavours may be due to a quick or overly hot fermentation.

[Reviled]

Was using 1728 for the IPA, but have been having probs even with S-05 lately, im almost 98% that my therm is on the fritz...

[HerrSchnapps]

Slightly different, very simple...

7kg Dextrose
Turbo Yeast Classic
OG: 1.130
IBU: 0

Ferment at around 18-20, should have 21 litres of around 18-19% wash by the end of next week...

[Stu McKinlay]

That explains the look on your face HerrSchnapps!