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I thought I had styrian when I went to brew this, and then found out it was fuggles... and so subbed the fugs for the styrians. My OG was lower than I was aiming for too and so I topped up a little with dry extract. I dare say I will need to do a rebrew and get it right sometime soon!!
Every time I have done a brew with the Marris Otter malt I have been way under what I was aiming for with gravity. I thought I had compensated this time but it was even lower than what I expect. I am finding it a lot easier to use the Gladfields pale!!
Hey Nate, I am more keen to go with a slightly modified version of what Stu has posted below this which is the actual recipe. I can chuck you through the BS file again if you like?
I dont have pale choc or black malt, and will need some more munich II and Nelson Sauvin hops... so I need to organise some ingredients too.
You could try something like this...
Anticipated OG: 1.038
Anticipated SRM: 33.3
Anticipated IBU: 30.0
Wort Boil Time: 60
Grain/Extract/Sugar
% Name
-----------------------------------------------------------------------------
46.5 Golden Promise
34.9 Munich II
11.6 Crystal 90
4.6 Pale Chocolate Malt
2.4 Black Patent Malt
Hops
Amount Name Boil Time
-----------------------------------------------------------------------------
x.x g/l Nelson Sauvin 60 min. (enough to hit desired IBU)
1.8 g/l Nelson Sauvin 0 min.
1.8 g/l NZ Styrian Goldings 0 min.
1.8 g/l NZ Cascade 0 min.
0.8 g/l NZ Styrian Goldings Dry hop (for 3 days from end of krausen)
Yeast
-----
Wyeast 1968, pitch at 18c and let rise to 20c
Mash Schedule
-------------
Mash Type: Single Step @ 69c
Although in my homebrewery I could add more hops without bumping up the OG, which I can't do commercially because we get IBU's at 0min additions. Home brewery begins chilling immediately while commercially the wort sits just under 100c for 10-15min. If I was to do that beer again I'd probably add 50% more crystal... maybe more... and cut back on the pale malt. I'd like just a little more hop and body. Maybe up the colour a bit too... it can look almost amber in narrow glasses.
The european ale yeast would work splendidly too... probably better than 1968 if you want it really hoppy.
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
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