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]

Mystery Yeast Y

Holy moly, not SO4 ?????

[Mike Neilson]

No its a kit yeast!!

[Matthew]

jt: Ew no. I want to be able to drink the stout... :P

Mike: See above comment. (Although you may not be too far off. I don't know who uses this yeast. Probably the yanks...)

[denimglen]

Been craving something malty so I'm gonna smash this out within the next couple of days, just waiting on the yeast to grow up.

NZBA

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 29.02 L
Estimated OG: 1.048 SG
Estimated Color: 21.6 SRM
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 69.00 %
Boil Time: 65 Minutes

86.9% Pale Malt, Golden Promise (Bairds)
4.3% Chocolate Malt, Pale (Bairds)
4.3% Crystal, Pale (Bairds)
2.3% Amber Malt (Bairds)
2.3% Crystal, Medium (Bairds) (76.1 SRM)
2.00 tsp pH 5.2 Stabilizer (Mash 60.0 min)

67C Mash

10.00g Columbus (65 min) (FWH)
00.50g Koppafloc (Boil 10.0 min)
30.00g Cascade, NZ (15 min)
30.00g Cascade, NZ (0 min)

20.00g Cascade, NZ (Dry Hop 7 days)
10.00g Columbus (Dry Hop 7 days)

1000mL Starter - American Ale II (WY1272) @ 20C

[Mike Neilson]

Huh? 5.2??

[denimglen]

Five Star 5.2 pH Stabiliser

I used it a couple times before but that was before I was adjusting my water profile. Back then I wasn't really getting the results I had hoped.

I've now written up three water profiles, one balanced, one hoppy, and one malty, that should have all the minerals in the right range. I'm gonna try using only these three water profiles and using 5.2 Stabiliser to hit my mash pH.

Fingers crossed.

[Mike Neilson]

Yeah I know what it is but I was just a little suprised your still using it.

[denimglen]

Gonna give it another shot, I'm trying to nail my efficiency, less variables the better I reckon.

[denimglen]

Just started the boil on this one.

Kinda stuffed up my mash/sparge on this one - thought I was supposed to mash in with 14.5L but should have been 19.5L, and I didn't realise until I finished my sparge and was 4L short in the kettle. So I dumped 4L cold water into the mash tun and recirced for a bit and run off.

And looks like I majorly overshot my gravity, haha, Murphy's law eh?

[warra48]

After 4 brews of my Twisted Gut APA, which were much enjoyed, I thought it was time to try something a little different. After all, variety is the spice of life.

This brew is about to come to the boil.

American Pale Ale
23.00 L
Collected 31.5 litres into the kettle at SG 1.045 from 4.86 kg of malts.
Estimated IBU: 46.4 IBU

Pale Malt (2 Row) UK (5.9 EBC) Grain 82.30 %
Munich 2 (25.0 EBC) Grain 10.29 %
Crystal Dark (260.0 EBC) Grain 2.47 %
Crystal Malt - 60L (Thomas Fawcett) (118.2EBC) Grain 2.47 %
Crystal Medium (145.0 EBC) Grain 2.47 %
25.00 gm Magnum [14.00 %] (60 min) (First Wort HopHops 38.4 IBU
35.00 gm Cascade '07 [6.30 %] (10 min) Hops 8.0 IBU
35.00 gm Cascade '09 [7.40 %] (0 min) Hops
20.00 gm Chinook [11.40 %] (Dry Hop 7 days) Hops
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
12.00 gm Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1 Pkgs American Ale US-05 (Fermentis #US-05) Yeast-Ale
Mashed 60 minutes at 66ºC

[Michael]

I have been brewing mostly APAs as of late also. This looks like it will be a tasty brew.

Do you find that the Whirlfloc works better for you than Irish Moss?

[warra48]

It's the same stuff, in a different form, as far as I know.
I've used both, and never really noticed a difference in the outcome.
The whirlfloc tablet is just more convenient.