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

[Benjamin Morehu]

Sweet. Looks like Ill bump it up a couple of degrees per day to 27C and hold it til its dry enough. Should be a good test for my new temp controller

[Raffe]

Yeah would deffo be keen to try yours Liam, next time I cross the bridge...

[Benjamin Morehu]

Thanks Raffe

[Barry]

First post here in a while, brewed a (not-so) mild last night. After all, May is the month of mild and I hope to be drinking this about then.

Maris Otter, Crystal 60, Brown, Chocolate, Black.

Mix of Target and Northdown for bittering, then Brambling X and EKG for flavour/aroma.

Notthingham is my yeastie weapon of choice.

Hoping for good things from this.

[Tilt]

Nice Barry - brewing a mild has been playing on my mind a bit lately too.  I've got a couple of sachets of Notts in the fridge so I'll be interested to know if you think its a good mild yeast.

[Barry]

Yeah I'll report back. Haven't used it in ages!

[Tilt]

Cheers mate - look forward to hearing. 

[jt]

I reckon that Brown is so distinctive, makes a mild (great in a northern brown too)

 

[Barry]

Yeah I agree JT - super nice character. I ran out so didn't put in as much as I wanted, hopefully it still makes it's way through into the finished beer.

[Kelly Milligan]

Gonna brew this guy this weekend, yeast starter bubbling away. Loosely based of JZ's Dirty Water Brown. Amarillo substituted for US Cascade, and an extra dose of centennial at 0mins. Could be my first batch to come out of the new kegs!

malt & fermentables
% KG MALT OR FERMENTABLE YIELD EBC 87% 4.500 Malteurop Pale Malt (NZ) info 78% 5 ~ 5% 0.250 Pale Crystal (Thomas Fawcett) 73% 74 ~ 4% 0.200 Chocolate Malt (Thomas Fawcett) 73% 840 ~ 2% 0.125 Crystal 75L 73% 150 ~ 2% 0.125 Biscuit Malt 78% 53 ~ 5.2 Batch size: 23.0 liters	Original Gravity 1.048 / 11.9° Plato (1.043 to 1.050) Final Gravity 1.011 / 2.8° Plato (1.009 to 1.011) Color 44° EBC / 22° SRM (Brown to Dark Brown) Mash Efficiency 70%
hops
USE TIME GRAMS VARIETY FORM AA boil 60 mins 15 Southern Cross pellet 13.5 boil 15 mins 30 Cascade pellet 5.5 post-boil 1 min 50 Cascade pellet 5.5 post-boil 1 min 20 Centennial leaf 9.7 Boil: 30.0 avg liters for 60 minutes	Bitterness 35.3 IBU / 7 HBU ƒ: Tinseth BU:GU 0.73
yeast
White Labs California Ale (WLP001) ale yeast in liquid form with medium flocculation and 78% attenuation	Alcohol 4.9% ABV / 4% ABW Calories 148 per 1/3 Liter
misc

[Stephen]

Brewed a Brown Porter based loosely on Roger Protz's Real Ale Almanac recipe for Fuller's London Porter:

76% Maris Otter

12% Brown

10% Medium crystal 75

2% Chocolate

Mashed at 68 degrees C for 60 minutes, then a 60 minute boil with:

25 IBUs Fuggles @60 minutes

3 IBUs Fuggles @15 minutes

O.G. 1.050 wort fermenting with 3rd generation WLP002 pitched @18 degrees C

[Adam Barnes]

Currently brewing a PKB Clone. First time round (BIAB) it was great so having another go (AG this time)!

 

6.30 kg Pale Malt, Maris Otter (Thomas Fawcett) 78.6 %
0.80 kg Munich II (Weyermann) (16.7 EBC) 10.0 %
0.48 kg Crystal Malt - 60L (Thomas Fawcett) 6.0 %
0.32 kg Chocolate Malt (Thomas Fawcett) 4.0 %
0.12 kg Black (Patent) Malt (985.0 EBC) 1.5 %
50.00 g Nelson Sauvin [12.00 %] - Boil 60.0 min 46.4 IBUs
20.00 g Cascade [5.50 %] - Boil 20.0 min 5.2 IBUs
20.00 g Cascade [5.50 %] - Boil 15.0 min 4.2 IBUs
20.00 g Cascade [5.50 %] - Boil 10.0 min 3.1 IBUs
20.00 g Cascade [5.50 %] - Boil 5.0 min 1.7 IBUs
20.00 g Cascade [5.50 %] - Boil 0.0 min 0.0 IBUs
10.00 g Nelson Sauvin [12.00 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Safale American  (DCL/Fermentis #US-05)

 

27 l, mash 60min at 67 degrees, batch sparge, est O.G. 1.067