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

[Richard Deeble]

Yeah I made a 1.5 litre starter which I fermented for about 15 hours then chilled and decanted most of the remaining beer off. The yeast seems to be pretty healthy, its only been 48 hours and the krausen has already dropped, really vigorous fermentation. Another day or two and the beer will be done, just need to do a d rest for another few days.

[jt]

Hey that's good. It's always a bit of a nervous time waiting to see how it fires up, especially for someone else!
That Porter I did with the same yeast was the same.
Do you have more plans for the yeast?

[Richard Deeble]

Maybe a stronger Pale Ale (1050 ish) with lots of Southern Cross added late and in the dry hop. I love most of Galbraith's beers, Antipodean being my second favourite behind Bob's so I'd be keen to do something similar to that.  Otherwise I might brew an darkish ESB (probably Maris Otter, some TF Dark Crystal and Pale Choc) or a rebrew of a really nice spiced beer I made with Thames Valley 1 earlier this year.

[Dan Filihiahekava]

Doing a couple this weekend with WLP650

Belgain Wit

50% Pale

50% Wheat

Cracked Pepper

Lemon Grass

Kohatu 20 IBU

OG 1045

WLP650

Pale Ale

20% GP

70% Pale

10% Cara P

NS , Waiti & Willamette  40ish IBU

OG 1060 ish

WLP650

Rubarb in secondary.

and thats all of the small bags of left over grain and hops done and dusted.

[Mark]

Damn that sounds nice. Rhubarb though? Curious to see how that turns out.

[Dan Filihiahekava]

I hope so bro I'm a big fan of Rhubarb love the Tart and I dig Brettanomyces hopefully they work with each other.

[Matt Smith]

Hey Dan. Looks Yum, curious to hear how primary ferment with Brett goes. Have you done it before ?

[Chris Banks]

Hey Dan let me know if you need rhubarb !

[Sam]

Made an APA (ish) beer last weekend, mainly to use some of the ingredients I already had (note the Pacifica).
Mashed at 67%, and monitored the temperature for the first time. It dropped around 1.5C over the 65minutes in the mash tun (rubber maid cooler). I've wired up an arduino for reading temperatures, and have myself a new hot liquor tun (electric), controlled by a temp controller so I'm itching to brew some more.

Batch Volume (fermenter): 23 l
Estimated OG: 1.052 SG
Estimated Color: 5.6 SRM
Estimated IBU: 36.4 IBUs
4.46 kg Pilsner (Weyermann) (1.7 SRM) 82.4 %
0.42 kg Munich I (Weyermann) (7.1 SRM) 7.8 %
0.37 kg Melanoidin (Weyermann) (30.0 SRM) 6.9 %
0.16 kg Wheat Malt, Ger (2.0 SRM) 2.9 %
50.00 g Pacifica [5.50 %] - Boil 90.0 min
19.78 g Pacifica [5.50 %] - Boil 10.0 min
34.5 g Pacifica [5.50 %] - Boil 0.0 min


This weekend I'm looking to do a La Chouffe like beer, and a bit of a Beardbinder inspired brew. Did anyone notice the ParrotDog brew that is rather like a strong version of a Bookbinder?

[Hamish Jones]

Since it was a mint day I thought why not a Pilsener, even went so smoothly got the lawns done in between hop additions

 

Amt	Name	Type	#	%/IBU
4.200 kg	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1	96.8 %
0.140 kg	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	2	3.2 %
9.000 g	Sticklebract [14.10 %] - Boil 60.0 min	Hop	3	14.2 IBUs
14.000 g	Tettnang [4.80 %] - Boil 15.0 min	Hop	4	3.7 IBUs
1.00 tsp	Irish Moss (Boil 10.0 mins)	Fining	5	-
7.000 g	Styrian Goldings [7.20 %] - Boil 2.0 min	Hop	6	0.5 IBUs
1.0 pkg	Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml]	Yeast	7	-

[Colin Slater]

Have been reading back through and got confused so I will ask - anyone have a nice simple AG IPA recipe. Nothing mega mega hoppy just a nice simple clean IPA or even another Black IPA. I've got a couple of full kegs just now but we're having a Kegerator opening party on Sunday so I might put a replacement brew down on Saturday so I don't run short !

[Chris P]

I know you said not super hoppy but Im going to get some Amarillo from CB Australia and do the following. Maybe you can use the same grain and just scale it back with a lighter dosing of C hops?:

 

 Batch Size (Gal):         5.00    Wort Size (Gal):    5.00
Total Grain (Lbs):       15.54
Anticipated OG:          1.083    Plato:             20.00
Anticipated SRM:          36.7
Anticipated IBU:          92.1
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes

Grain/Extract/Sugar
   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 90.1    14.00 lbs. Pale Malt(2-row)              America        1.036      2
  5.0     0.77 lbs. Crystal 60L                   America        1.034     60
  5.0     0.77 lbs. Carafa Special                Germany        1.030    600

Hops
   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Chinook                           Pellet  11.80  74.8  60 min.
  1.50 oz.    Amarillo                          Pellet   8.20   8.7  5 min.
  1.00 oz.    Simcoe                            Pellet  12.20   8.6  5 min.
  2.00 oz.    Amarillo                          Pellet   8.20   0.0  Dry Hop
  2.00 oz.    Simcoe                            Pellet  12.20   0.0  Dry Hop

Yeast
-----
White Labs WLP002 English Ale

Mash Schedule
-------------
Mash Type: Single Step
Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions
Saccharification Rest Temp : 152  Time:  120

 

This is meant to be nearish the Stone Sublimely Self Righteous.