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]

Trying my hand at a sour imperial porter today. Using the guts from a previous Flanders Red fermented with Roselare blend.

Recipe can be found here: http://www.northernbrewer.com/connect/2011/11/brewing-tv-49-sour-be...

I quite like brewing these sour beers, mostly because once the wort has been made, I don't need to think about them for months/years!

[Scott H]

Have heard good things about that rosalier.

[Crusader-Rob]

Wow, sounds interesting. Good luck.

[Stu H]

Just measured the gravity - down to 1.035 from 1.088 in 2 weeks.... Wow, looks like using second gen Roselare is pretty solid!

Tasted the sample jar, sheeesh it is fricken sour! Going to have to blend with TONS of fruit to make this drinkable I think.

[Cain Harland]

Bell's Two Hearted IPA Clone

Size: 40.0 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 265.31 kcal per 12.0 fl oz

Original Gravity:[1.079
Terminal Gravity: 1.020
Alcohol: 7.84% (7.5% - 10.0%)
Bitterness:88.6

Ingredients:
11.5 kg (80.0%) Malteurop Pale Ale - added during mash
1.9 kg (13.2%) Vienna Malt - added during mash
0.49 kg (3.4%) Carapils®/Carafoam® - added during mash
0.49 kg (3.4%) Medium Crystal - added during mash
45 g (13.4%) Mosaic (12%) - added during boil, boiled 60 m
32 g (9.5%) Mosaic (12.0%) - added during boil, boiled 45 m
32 g (9.5%) Mosaic (12.0%) - added during boil, boiled 30 m
47 g (14.0%) Mosaic (12.0%) - added during boil, boiled 15 m
47 g (14.0%) Mosaic (12.0%) - added during boil

US05 yeast - 1 quart of trub saved from last brew with liquid decanted off

63 g (18.8%) Mosaic (12.0%) - added dry to primary fermenter
50 g (14.9%) Cascade (5.5%) - added dry to secondary fermenter
20 g (6.0%) Zythos (10.9%) - added dry to secondary fermenter (should be 63 Cascade and no Zythos but I had leftovers)

[Dave W]

Yeah I've used this recipe, I was fairly pleased with it, quite a nice beer.

[Cain Harland]

Good to hear Dave. Can you remember where it came from? Crusader-Rob pointed out when I posted it on clones group that Bell's use 100% Centennial for their Two Hearted Ale. If its not a clone but is a good beer in its own right then I'm happy. I was looking for something to do with Mosaic anyway.

[Crusader-Rob]

iT DOES LOOK LIKE A PRETTY TASTY/HOPPY BEER, i RECKON i'D BE HAPPY WITH IT IN ITS OWN RIGHT.

Mosaic is a pretty good hop to use.

[Dave W]

I got it from the Beersmith forums.

[Nikolas Brocklehurst]

Broken Lady, IIPA

For my partner who was hit by a car on her bike and will need a good strong beer to help the healing of broken bones.

12 Litres

2kg Pale

1kg Wheat

0.5 pale crystal

0.5 melaniodin

Hops

Simcoe 15g @ 60min

Cascade 15g @ 60min

Motueka 10g @ 15min

Cascade 10g @ 15min

Motueka 6g @ 1min

Cascade 6g @ 1min

Will dry hop for 7 days with some hop hash (hop scrappings from a hop processing conveyor-belt)

Aiming for about 6.5 - 7%

Efficiency was rubbish, about 65% (I normally get 70-74%)

Should be ok for autumn.

[Barry]

Oh that's shit news Nikolas. Fuck drivers. Hope the brewing went well.

[Richard Rice]

Guinness Clone

Guinnessn't - Dry Stout

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 4.700
Total Hops (g): 40.00
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol by Volume (ABV): 4.44 %
Colour (SRM): 32.8 (EBC): 64.6
Bitterness (IBU): 38.9 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
3.000 kg Maris Otter Malt (63.83%)
1.200 kg Flaked Barley (25.53%)
0.500 kg Roasted Barley (10.64%)

Hop Bill
----------------
10.0 g Challenger Pellet (6.1% Alpha) @ 90 Minutes (Boil) (0.5 g/L)
10.0 g East Kent Golding Pellet (4.4% Alpha) @ 90 Minutes (Boil) (0.5 g/L)
10.0 g Fuggles Pellet (5% Alpha) @ 90 Minutes (Boil) (0.5 g/L)
10.0 g Nugget Pellet (13.5% Alpha) @ 90 Minutes (Boil) (0.5 g/L)

Misc Bill
----------------
5.0 g Irish Moss @ 10 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes.
Fermented at 25°C with Safale S-04