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]

Man this 3711 is definately a beast!!! Just kegged my WBC saison and its down to 1001!!!!!!!!!!!!!!!!!!!!!! Lowest ive ever got to thats for sure, sample tasted pretty good, quite spicy!!

[Greig McGill]

Same here dude. It's going to be an interesting WBC, that's for sure.

[Nick T]

West Coast(ish) Blonde (after Joseph's recipe)

93% Golden Promise
7% Torrefied Wheat
Simcoe (50g) at 15 and 1 min
Chch water + half teaspoon Gypsum, 4ml Lactic Acid.
US O5 @ 17 deg.

Started early (5:30am) but found that the timer had not worked to preheat my water >-(
Decided to use the time to set up my new CPBF to fill a couple of bottles for this afternoon's Chch Brewers Conference - somehow backpressured a reg with beer, had to take the system apart and jerry rig it to get the bottles filled. >>-(
Now all under control, rest of brew has gone great, even well underestimated efficiency and had to water down post mash wort. (Must have nailed the mill setting at last). :-)
Soon to aerate wort and pitch yeast, clean up and head to Pomeroys! :->

[jt]

Brewing ?

Not today, but maybe I would have been better off huddling round a warm kettle ...

[Ally Mcg]

Masque of the Red Death Mk II for me today. American Amber, loosely based on a recipe for Alesmiths Evil Dead Red.

76.59% Gladfields Pale
10.39% Munich
6.06% Amber
2.86% Melanoiden
2.68% Crystal 90EBC
1.43% Pale Choc
8.1IBU Columbus at 90
7.7IBU Columbus at 20
4.7IBU Amarillo at 20
8.3IBU Columbus at 10
5.0IBU Amarillo at 10
2g per litre Amarillo/Columbus at 0
Wyeast 1450 -Dennys Favourite Fifty
Target 0G - 1.065
Target FG 1.014

[Martin Bridges]

Auckland Anniversary Day and I'm back from holidays so it's time to kick off a brew. Stocks are looking pretty good so I think I'm safe to kick off this monster:

Tintin's Black Heart - Belgian specialty stout

3.65kg Pilsner malt
0.87kg Roasted barley (!!!)
0.73kg Maris Otter
0.54kg Munich malt
0.44kg Wheat malt
0.22kg Crystal 60L
0.11kg Black Patent
0.05kg Melanoiden malt
0.3kg Demerara sugar
0.24kg Dextrose
0.5kg Dark Candi sugar (to be added after 3 days)

Aiming for an OG around 1.075

60 minute boil
15g Warrior @ 60 mins
30g UK Fuggles @ 30 mins

Yeast is WY3522 Belgian Ardennes

Planning to give this some oak and some Brett down the line. Hopefully it will have matured into something drinkable in time for my 40th in August.

Just mashed in and the smell of smoke from the mashtun is amazing, almost as if I've got some smoked malt in there.

[Mike Neilson]

You want some Brux slurry? Or a Pale ale with Brux or a Belgian Stout with loads or slurry? Just spreading the love!! I didnt get to much with my Belgian Stout with adding dregs.

[Matthew]

You put Brett in a ginger beer yet?

[Mike Neilson]

Nah not yet!! I wounder what it would be like?

[James P]

So Mike's trying to spread a yeast infection......

[Martin Bridges]

My plan is to just chuck the dregs from a bottle of Porter Noir in there. I don't want a majorly bretty beast, just a hint of some funk.

Just transferred to the fermenter (I'm no-chilling) and the stuff is the blackest wort I have ever seen. It absorbs the light in the room!

Looks like something's gone a bit wonky hough - I have nearly 26 litres of wort in there and I was only shooting for 23! I suspect my gravity will therefore be well down. Just waiting for the hydro sample to cool down a bit so I can get a more accurate reading.

By the way, anyone got any suggestions for what to do with 2 litres of jet-black stout wort?? I recovered it using the patented Joking Wort Recovery Technique and I normally use such wort for starters, but I can't see me making another of these so I need to re-use it for something else!

[Mike Neilson]

That funk from porter noir will have pedio and allsorts!! That will spice things up!!