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

[jt]

One of the classic or basic dry stout recipes is 20% flaked barley and 10% roast barley so fine by that account.

 

For a FES I don't know though.

 

Now I do recall Ed Siddle talking about step mashes for stouts with flaked barley - but I haven't got it bookmarked

[Chris Banks]

Just out of interest the recipe that I came up with for a best extra stout (loosely based on coopers BES)

went like this (1.065 og,53 ibu)

76%pale,

5.7%crystal,

5.7%roast,

3.85%choc,

8.65%dextrose

SO4 yeast! which stuck at 1.022 fg so I dumped the brew onto a SO5 yeast cake which got it down to 1.018

Came out pretty well I thought - side by side with the real thing mine was more bitter but pretty close otherwise.

[Chris Scott]

Sweet, thanks guys... it's on the boil now smelling freakin awesome. It's going to be hard not to add anymore hops, first time doing just a single addition. I'll be lucky to get under 1.03 FG with so many unfermentables. I'll stick with the us-05 and save the 1469 for something a bit lighter.

[Mark]

I've just made a 1.060ish oatmeal stout with 1469 and it's superb. Fermented round 18 so it's not too estery, but very smooth and velvety. Would highly recommend it

[JoKing]

Pumpkins

[Reviled]

Pumpkin Ale Jo??

[JoKing]

Yeah. There's no hops around at the moment, so may as well brew something different.

[Mike Neilson]

Watch out, next he will be brewing with Puha

[Christopher Wade]

I am currently mashing a English bitters;

46% Marris Otter

46% UK Pale

7.3% Pale Crystal

0.7% Black Malt

 

Single Infusion @ 66 Deg, for 90mins

 

90min: 280g Cane Sugar

60min: 14g Target

5min: 7g NZ Goldings

          7g NZ Hallertauer

          1g Irish moss

1min: 28g NZ Goldings

 

Ferment @ 18Deg with SF-04

 

Should be real nice!

[Brett Mason]

Todays brew was the Kolsch recipe from Brewing Classic Styles (won't bother posting it). Only tweak was using Saaz instead of Hallertau. Even managed to get a Kolsch wyeast smack pack which was less than a week old.

 

Was looking awesome going into the fermenter. Must be the palest beer I've done so far.

 

From previous experience was expecting to be a bit high with the pH because of all the Pilsner malt but wound up at 5.5 with no adjustments. Not bad.

[Martin Bridges]

Aiming for a low-gravity version of my house NZPA recipe for the Limbo Comp. I also decided to give No-Sparge brewing a try - it certainly speeded up my brewday, we'll just have to wait and see what it did to the beer.

 

Littlest Beauty - NZPA

94% Golden Promise

6% wheat malt

 

Mashed at 70 degrees. No sparge, so I increased the amount of grain by 25%. I went for a normal mash thickness (about 3L/kg) then added half of the remaining water at mashout, then the other half direct to the kettle. This gave me a preboil gravity which was about 3 points above what I predicted, so I could have scaled the malt back slightly. I then proceeded to break my hydrometer so couldn't get a postboil reading! Based on the preboil and my normal evaporation rate, it should be 1.035.

 

30g Pacifica @ 30 mins (that's right, no 60 min addition)

30g NZ Cascade @ 10

30g Motueka @ 5

30g NZ Styrians @ 0

 

There will be copious dry-hopping also.

 

Predicting 28 IBUs. Fermenting with Wyeast 1272 (American Ale II).

 

Really interested to see how this turns out. In a busy brewday, I also kegged my Marzen and a re-brew of my Parkin beer.

[Reviled]

So Martin - What did you do with the spent no sparge grist? Use it for anything afterwards??

 

Seems like a waste of preciuos sugars :oP haha