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

[Stu H]

Haha okay let's hope so. If it's not too embarrassing I'll bring it along to the WBC. Thanks for the reassurance bro.

[Mike Neilson]

Yeah used it in a saison and I concur it is the shit!!

[warra48]

Put this one down today. It's in the fridge to knock off the last few degrees before pitching the yeast starter.

The hop dates are correct. I'm using up some of my final bits of some of older stock. They still look and smell fresh, pellets stored sealed in the freezer.

 

Cascade Golden Ale
Brew Type: All Grain Date: 19/01/2011
Style: Blonde Ale Brewer: warra48 Assistant Brewer: Elsie the Pug
Batch Size: 23.00 L Boil Volume: 31 L Boil Time:75 min
Brewhouse Efficiency: 86.00 % Equipment: My Equipment

2400.00 gm Pilsner (Weyermann) (3.3 EBC) Grain 56.43 %
825.00 gm Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 19.40 %
778.00 gm Munich II (Weyermann) (16.7 EBC) Grain 18.29 %
250.00 gm Caramunich II (Weyermann) (124.1 EBC) Grain 5.88 %
25.00 gm Cascade '10 [5.00 %] (Dry Hop 7 days) Hops -
28.00 gm Cascade '07 [6.30 %] (60 min) Hops 19.6 IBU
35.00 gm Cascade 09 [7.40 %] (10 min) Hops 10.4 IBU
25.00 gm Cascade '10 [5.00 %] (5 min) Hops 2.8 IBU
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 5.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Original Gravity: 1.050 SG (1.045-1.060 SG)
Estimated Final Gravity: 1.011 SG (1.008-1.015 SG)
Estimated Color: 14.4 EBC (3.9-15.8 EBC)
Bitterness: 32.8 IBU (15.0-33.0 IBU)

[jt]

I've got a day off work - not a great sunny summers day in Welly but I guess there's still plenty to occupy one's self.

 

First up it's a double brew day - ginger beer that is, a double batch of two bottles, should be all tidied up shortly!

[Dougal]

I wish my brew days were done and dusted by 8:30am...

jt, has anyone on here tried pasteurizing their ginger beer? I was thinking of bottling some in glass and using my Agee preserver to stop the yeast. 

[denimglen]

Just keg the bastard :-P

[jt]



I did consider giving fidge  space to a keg of Ginger beer - but I'm too selfish !

 

[jt]

Hey Dougal, talk to Chris.

He's rigged up a co2 attachment for PET bottles.

Makes up the GB and gasses the PET bottle - absolutely no yeast involved

[Dougal]

Two brews this week. 

This morning was the saison from Brewing Classic Styles with 3711,

 

And then a re-tweak of a brown ale, my 25th all-grain. 

Black Cow 

1.055, 41 IBUs, Mash at 69C

Gladfield Ale Malt 3.681 kg 66.0 %

Chocolate 0.781 kg 14.0 %

CaraAroma 0.307 kg 5.5 %

Caramel Pils 0.307 kg 5.5 %

Medium Crystal 0.279 kg 5.0 %

Melanoidin Malt 0.112 kg 2.0 %

Amber Malt 0.112 kg 2.0 %

 

Columbus 9 g @ 60

Simcoe 6 g @ 60

Cascade 15 g @ 15

Simcoe 10 g @ 10

Centennial 5 g @ 1

Simcoe 5 g @ 1

Centennial 20 g @ Dry-Hopped

Amarillo 20 g @ Dry-Hopped

1882-Thames Valley Ale II

[Matt Smith]

Brewing a Kolsch type thing tomorrow, aiming for something crisp and refreshing to see the summer through. Trying the Kolsch malt, which will be a first time for me using a base malt other than Maris Otter, Golden Promise or Pilsner malt.

1.045
30IBU

4kg Kolsch Malt
200g Wheat Malt

Motueka For Bittering and 14g Pacifica at flameout
US05 Yeast

[jt]

Today a 5 litre batch of ginger beer, just a scaled up version of the regular recipe.

The small HLT - otherwise known as a 10 litre kitchen pot - did a batch of red capsicum chutney

First outing for this recipe and it tastes good.

 

Next week it'll be back to the garage for a more traditional ale - planning a pale with Sauvin, Hallertau and Motueka

 

cheers, jt

[Martin Bridges]

It's Auckland Anniversary Day and I always like to brew something a bit special on that day. This year it's a beer tentatively named Ode To Brewin, which is a Flanders Brown Ale or Oud Bruin. I'm pretty much following the recipe out of Brewing Classic Styles, so it's a rich and complex lightly-hopped brown ale wort, to be fermented with Wyeast 1272 (American Ale II). Once it gets within a couple of points of finishing I'll rack it onto oak chips and add Wyeast Roselare blend - lots of bugs! Then it'll be a case of waiting for the sourness to develop.

 

I'm just chilling at the moment. The pre-boil wort tasted fantastic, really malty & biscuity. I'm tempted to save some and ferment it "clean" just to see what happens. I just need to find a suitable container.