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

[jt]

http://www.gw.govt.nz/bulk-water-supply-live
If necessary, water can be pumped from one main pipeline to the other, so any city can receive water from more than one source.

[Simon David kelly]

Has anyone tried the water out of the fountain in Petone? The one up from WelTec on Buick St.

It's meant to be very soft, but quite neutral.

[Mike Neilson]

Yeah Dion, the judge did on the weekend but he's not on here to coment damn it.

[Stu McKinlay]

Apparently it pours Tuatara Hefe one day a year...

[Mike Neilson]

Yeah is'nt it the first day of April every year?

[jt]

10% roast, 10% flaked might be a good place to start but I'm sure you could go a fair bit higher with the flaked barley.

I think that was the classic Dave Line dry stout ?
70% Pale, 20% Flaked and 10% roast was supposedly a good Guinness clone last lot of reading I did - but that's probably a bit dodge.
You may also need to consider some stepped mash for all that flaked - I think Ed was right into that last time I read his comments on stouts & flaked - but I haven't seen Ed about for yonks

[Simon David kelly]

I was looking at a 2 step mash @ 50, 68 and 75 .... 30, 30 and 10 minutes respectively.

[Stu McKinlay]

No worries - he meant the 13% roast stout. I know he brewed it recently.


Flag the mash out... who really does that step any more?

[jt]

Very nice, drink it a lot and have brewed with it too

[denimglen]

I recently finished a keg of dry stout, recipe was -

70% pale
20% flaked
8% roast barley
1% choc malt
1% black malt

1.042, 1.014, 41 IBU (Southern Cross @ 60mins only)

Step mash - 15 @ 49C, 60 @ 64

WLP028 Scotch yeast

Could have gone a few points lower on FG, would drop choc and black next time, did add some complexity but also made it a bit porter-y in the roast flavour. The scotch yeast wasn't too bad, I'd just go SO5 next time to save making a starter and to get the extra couple points of attenuation.

[Reviled]

Good stuff for getting into water chem so quickly simon! Makes me really wanna get off my ass and do something about it haha, its allways confused me a bit, but then I guess so did AG brewing at first...

As far as ive gone with the water chem is just adjusting the PH with gypsum and citric acid

[Simon David kelly]

It's been fun and it turns out all we need is to pop a tea spoon of chalk in the mash ....