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

[Mike Neilson]

Maybee Wellington?

[MrC]

Wouldn't that make it a WPA?

I'm pretty sure any of the Wellington members would be happy to receive WPA style beer from you guys so that you could obtain the official WPA name :)

[Mike Neilson]

Thats what i was thinking!

[denimglen]

I live in Mt Wellington, close enough?

On one hand I like styles because they give you something to aim for but at the same time I think they're kinda daft too.

[Stu McKinlay]

I think that sums most peoples thoughts up... they are good for learning but they are not law, or a moral code...

[MrC]

I agree.

I got pinged on one of my beers at the NHC because the hops weren't American enough for the style (American Wheat). I understand why, but to me it sort of goes against the spirit of the NHC, especially when there is no NZ equivalent style.

Should SOBA define more NZ styles to allow us to showcase the NZ hops?

[Mike Neilson]

Here Here!! My beers are brewed to BJPS new style my style!!

[Steve Baker]

Recently I've changed my base malt, brewing software and hydrometer so my numbers have been all over the place. I'm just starting to get back on target.

Am about to start drinking this:
Flail Pale Ale
Grains
5.00 kilograms American Pilsen Malt 96.2% of grist
0.20 kilograms Crystal Malt 80L 3.8% of grist

Hops
18.00 grams Nelson Sauvin 11.9% Pellets @ 60 minutes
50.00 grams Riwaka 5.1% Pellets @ 5 minutes
50.00 grams Riwaka 5.1% Pellets @ 0 minutes (flame out)

Yeast
Brewmaster Brewmaster Ale Yeast — Dry — 1 packet


Yesterday I attempted to do a brew in the perpetual Wellington wind. Despite a hacked up wind baffle I lost the flame 30 minutes into the boil and it took another 30 to get it boiling again - it was very frustrating but I don't think it will make too much difference in the end. The home-made Candi sugar behaved (it dissolved).

Many thanks to Stu for the yeast:

Chim Chiminy (Belgian Dubbel)
Grains
5.00 kilograms ADM Pilsen 92.5% of grist
0.13 kilograms Belgian Aromatic Malt 2.3% of grist
0.25 kilograms German CaraMunich Malt I 4.6% of grist
0.03 kilograms British Chocolate Malt 0.5% of grist

Adjuncts
0.68 kilograms Candi sugar

Hops
11.00 grams Nelson Sauvin 11.9% Pellets @ 60 minutes
7.00 grams Kent Golding 4.2% Pellets @ 15 minutes
7.00 grams New Zealand Hallertau Aroma 6.4% Pellets @ 15 minutes

Yeast
White Labs WLP500 1 litre starter

[Stu McKinlay]

American Pilsen?
Belgian Aromatic?

Have you been sneaking vegetable matter past MAF?

[Kempicus]

I don't even want to know!!!

[jt]

Maybe a case of closest match in Promash (or beersmith ?)

[Mike Neilson]

Is'nt Melanoidian Malt a substitute for Belgian Aromatic? I hope so as I got 400g for my Trappist!