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

[Cain Harland]

You must have made a good starter then.

[Mr Agsy]

Aye mate, if it turns out any good i will be saving the yeast so you can have some of that if you want also..When the slant arrived i didn't have a clue what to do with it at first.. I just scraped a sanatized needle tip over the yeast cells and added it to 40 ml of wort then into 120 ml then 1 liter. I was amazed how much yeast you can culture in a week from a needle scraping.I think I might go down the slant storing route for my yeast bank saving in the future..

[Mark Meyburg]

Planning on making an ale similar to Panhead Super Charger - I was planning to add some toffee malt. Any ideas on what % would be suitable?

[Mark Weusten]

I don't sorry but noticed Brewtopia is offering this as a clone recipe kit. If this is any interest to you.

[Greg Tarr]

NZ pilsner, with a little Munich I, a little maize, and hopping with Riwaka.

[Greg Tarr]

I'm re-brewing a hoppy, fairly dry amber ale I've been working on, and a kit APA from Mangrove Jack.

[Mark Weusten]

Yesterday brewed a Munich Helles. Very simple recipe based off the one on Brulosophy.com.

5.00 kg	Pilsner (2 Row) Ger (3.9 EBC)	Grain	1	89.0 %
0.50 kg	Munich Malt (17.7 EBC)	Grain	2	8.9 %
0.12 kg	Melanoiden Malt (39.4 EBC)	Grain	3	2.1 %
35.00 g	Liberty [4.30 %] - Boil 60.0 min	Hop	4	16.7 IBUs
2.0 pkg	German Bock Lager (White Labs #WLP833) [35.49 ml]	Yeast	5	-

[Steve Dorrington]

Are you using a meter of pH strips Guy?

[Sam DT]

Doing and few experimental brews at the moment - 6L Liberty Citra clone attempt and an 8L sour mash berliner weisse split half and half across mango and blueberries. 

[Pierre Malan]

Care to share the Citra recipe?  One of my favourite beers - I was keen to work on a clone ... pretty challenging I suspect.

[Sam DT]

Here's what I've got so far...

Mash at 64.4

OG: 1.080

FG: 1.012

Batch size: 25L

36.00 l	Christchurch NZ	Water	1	-
9.75 g	Calcium Chloride (Mash 60.0 mins)	Water Agent	2	-
6.45 g	Epsom Salt (MgSO4) (Mash 60.0 mins)	Water Agent	3	-
5.73 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	4	-
7.10 kg	Gladfield American Ale Malt (5.0 EBC)	Grain	5	70.3 %
1.20 kg	Gladfield Toffee Malt (10.5 EBC)	Grain	6	11.9 %
0.60 kg	Gladfield Vienna Malt (7.0 EBC)	Grain	7	5.9 %
0.60 kg	Gladfield Wheat Malt	Grain	8	5.9 %
0.30 kg	Gladfield Light Crystal Malt (63.0 EBC)	Grain	9	3.0 %
0.20 kg	Gladfield Sour Grapes Malt (4.0 EBC)	Grain	10	3.0 %
30.00 g	Warrior [16.50 %] - Boil 60.0 min	Hop	11	42.1 IBUs
0.72 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	12	-
35.00 g	Citra [12.00 %] - Boil 15.0 min	Hop	13	17.7 IBUs
35.00 g	Zythos [10.90 %] - Boil 15.0 min	Hop	14	16.1 IBUs
70.00 g	Citra [12.00 %] - Boil 5.0 min	Hop	15	14.2 IBUs
70.00 g	Zythos [10.90 %] - Boil 5.0 min	Hop	16	12.9 IBUs
60.00 g	Citra [12.00 %] - Boil 0.0 min	Hop	17	0.0 IBUs
60.00 g	Zythos [10.90 %] - Boil 0.0 min	Hop	18	0.0 IBUs
1.0 pkg	California Ale (White Labs #WLP001) [35.49 ml]	Yeast	19	-
50.00 g	Citra [12.00 %] - Dry Hop 7.0 Days	Hop	20	0.0 IBUs
50.00 g	Citra [12.00 %] - Dry Hop 4.0 Days	Hop	21	0.0 IBUs

[William Fitzgerald]

1.080 to 1.012? That looks pretty extreme for such a big beer. White Labs says that WLP001's attenuation is only around 77% on average. 

I guess you could replace a little malt with simple sugars to try and dry the beer out.