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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

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http://www.gw.govt.nz/bulk-water-supply-live
If necessary, water can be pumped from one main pipeline to the other, so any city can receive water from more than one source.
Has anyone tried the water out of the fountain in Petone? The one up from WelTec on Buick St.

It's meant to be very soft, but quite neutral.
Yeah Dion, the judge did on the weekend but he's not on here to coment damn it.
Apparently it pours Tuatara Hefe one day a year...
Yeah is'nt it the first day of April every year?
10% roast, 10% flaked might be a good place to start but I'm sure you could go a fair bit higher with the flaked barley.

I think that was the classic Dave Line dry stout ?
70% Pale, 20% Flaked and 10% roast was supposedly a good Guinness clone last lot of reading I did - but that's probably a bit dodge.
You may also need to consider some stepped mash for all that flaked - I think Ed was right into that last time I read his comments on stouts & flaked - but I haven't seen Ed about for yonks
I was looking at a 2 step mash @ 50, 68 and 75 .... 30, 30 and 10 minutes respectively.
No worries - he meant the 13% roast stout. I know he brewed it recently.


Flag the mash out... who really does that step any more?
Very nice, drink it a lot and have brewed with it too
I recently finished a keg of dry stout, recipe was -

70% pale
20% flaked
8% roast barley
1% choc malt
1% black malt

1.042, 1.014, 41 IBU (Southern Cross @ 60mins only)

Step mash - 15 @ 49C, 60 @ 64

WLP028 Scotch yeast

Could have gone a few points lower on FG, would drop choc and black next time, did add some complexity but also made it a bit porter-y in the roast flavour. The scotch yeast wasn't too bad, I'd just go SO5 next time to save making a starter and to get the extra couple points of attenuation.
Good stuff for getting into water chem so quickly simon! Makes me really wanna get off my ass and do something about it haha, its allways confused me a bit, but then I guess so did AG brewing at first...

As far as ive gone with the water chem is just adjusting the PH with gypsum and citric acid
It's been fun and it turns out all we need is to pop a tea spoon of chalk in the mash ....

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