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

[JoKing]

Coming Soon.........

Debilitated Defender
19-C American Barleywine

Size: 23.04 L
Efficiency: 76.0%
Attenuation: 80.0%
Calories: 355.81 kcal per 12.0 fl oz

Original Gravity: 1.106 (1.080 - 1.120)
Terminal Gravity: 1.021 (1.016 - 1.030)
Color: 27.97 (19.7 - 37.43)
Alcohol: 11.33% (8.0% - 12.0%)
Bitterness: 95.0 (50.0 - 120.0)

Ingredients:
10.0 kg Global Kolsch Malt
1.0 kg CaraMalt
25 g Columbus (14.2%) - added during boil, boiled 79.0 min
25 g Columbus (14.2%) - added during boil, boiled 30 min
30 g Columbus (14.2%) - added during boil, boiled 10 min
50 g Centennial (9.7%) - added during boil, boiled 10 min
50 g Cascade (5.8%) - added during boil, boiled 10 min
50 g Centennial (9.7%) - added during boil, boiled 1 min
50 g Cascade (5.8%) - added during boil, boiled 1 min
20 g Columbus (14.2%) - added during boil, boiled 1 min

00:03:00 Mash In - Liquor: 24.2 L; Strike: 73.55 °C; Target: 65.0 °C
01:33:00 Mash - Rest: 90.0 min; Final: 63.0 °C
01:33:00 Sparge - Sparge Volume: 45.9 L; Sparge Temperature: 75.6 °C; Runoff: 46.1 L

[Mark]

how long do you boil for to get your volume down?

[JoKing]

This one is 2 hours.

[Stu McKinlay]

looks delicious. nice to see the long boil but i'd love to see some crystal or darker cara in there too...

[JoKing]

Wasn't sure about the Cascade - so dicided to arse it off. I'll brew my West Coast Blonde and repitch from that slurry......

Debilitated Defender
19-C American Barleywine

Size: 24.19 L
Efficiency: 76.0%
Attenuation: 80.0%
Calories: 350.1 kcal per 12.0 fl oz

Original Gravity: 1.105 (1.080 - 1.120)
Terminal Gravity: 1.021 (1.016 - 1.030)
Color: 29.94 (19.7 - 37.43)
Alcohol: 11.14% (8.0% - 12.0%)
Bitterness: 132.1 (50.0 - 120.0)

Ingredients:
9.5 kg Global Kolsch Malt
.7 kg CaraMalt 37EBC
.3 kg British Crystal 120EBC
.5 kg White Table Sugar (Sucrose)
50 g Columbus (14.2%) - added during boil, boiled 90 min
30 g Columbus (14.2%) - added during boil, boiled 10 min
50 g Centennial (9.7%) - added during boil, boiled 10 min
50 g Amarillo (8.4%) - added during boil, boiled 10 min
50 g Centennial (9.7%) - added during boil, boiled 1 min
50 g Amarillo (8.4%) - added during boil, boiled 1 min
20 g Columbus (14.2%) - added during boil, boiled 1 min


00:03:00 Mash In - Liquor: 23.1 L; Strike: 73.55 °C; Target: 65.0 °C
01:33:00 Mash - Rest: 90.0 min; Final: 63.0 °C
01:33:00 Sparge - Sparge Volume: 43.81 L; Sparge Temperature: 75.6 °C; Runoff: 44.0 L

[Stu McKinlay]

mums!

[Mike Neilson]

Looks about Exactly what I was going to brew!! oh well!!

Was going to brew an NZIPA but this weekend but looks like now its this

92% Golden Promise
6% Crystal 90
2% Crystal 150

68 Deg Mash

7 IBU of Styrian Goldings @ 60, 30, 10, 1

1.040
28 IBU

Out of style but WLP001

[JoKing]

Nice starter!

[Mike Neilson]

Yeah should be drinking when your down!!

[Mike Neilson]

All done, 21L with WLP001 and 9L with Brett Brux!! YEAH!! Going to Dry hop the WLP001 with 15g Amarillo and 15g Motueka. Will post some pics of the brett fermentation as it fucken weird!!

[jt]

A month or two back when I was taking a hydrometer sample of a pretty bland Blonde, I wondered about sprucing it up a little.
I mean it was ok for what it was, it had some good malt, some bittreness and a bit of Hallertau flavour - but it wasn't anything to make you go wow
So I dry hopped with some Motueka and Cascade and I was really pleased with the result, just added that extra dimension and made me want another pint, sort of beer.

Now it's time to brew again and I thought I'd move the dry hops back into the boil, but what should I change with the existing hops ?
Grain bill is 95% ADM Pils, 5% Caramalt and US-05
The previous hopping was for 1.040 and 24 litres in the fermenter
15 IBU Super Alpha @ 60,
6 IBU Hallertau @ 30,
5 IBU Hallertau @15
15gm each Mot & Cascade dry hopped

Thought about bittering with Hallertau and some of each Cascade and Mot at 30 and 15
Or maybe bitter with cascade and use the Motueka later

What do you think would work ?

[denimglen]

Brewing this tomorrow for the WBC.

Fat Pig

5.70 kg ..Pale Malt (2 Row) UK (Bairds) (3.1 SRM) Grain 90.48 %
0.20 kg .Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3.17 %
0.10 kg .Cara-Pils (2.0 SRM) Grain 1.59 %
0.10 kg .Carahell (Weyermann) (13.7 SRM) Grain 1.59 %
0.10 kg .Crystal, Pale (Bairds) (50.8 SRM) Grain 1.59 %

25.00 gm .Southern Cross [13.80 %] (60 min) Hops 40.9 IBU
15.00 gm .Columbus (Tomahawk) [14.00 %] (30 min) Hops 19.1 IBU
30.00 gm .Columbus (Tomahawk) [14.00 %] (15 min) Hops 24.7 IBU
20.00 gm .Columbus (Tomahawk) [14.00 %] (0 min) Hops -
20.00 gm .Chinook [11.60 %] (0 min) Hops -
20.00 gm .Simcoe [13.00 %] (0 min) Hops -
20.00 gm .Amarillo [8.40 %] (0 min) Hops -
10.00 gm .Amarillo [8.40 %] (Dry Hop 10 days) Hops -
15.00 gm .Ahtanum [6.00 %] (Dry Hop 10 days) Hops -
15.00 gm .Columbus (Tomahawk) [14.00 %] (Dry Hop 10 days) Hops -
15.00 gm .Chinook [11.60 %] (Dry Hop 10 days) Hops -
10.00 gm .Simcoe [13.00 %] (Dry Hop 10 days) Hops -

0.10 kg .Table Sugar (Sucrose) (0.0 SRM) Sugar 1.59 %

1 Pkgs American Ale (Wyeast Labs #1056)