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Sweet Stout
based on "Brewing Classic Styles" recipe
12L batch
2.62kg Gladfield ale malt
260g Bairds roasted barley
200g Weyermann caramunich II
70g Bairds Chocolate malt
260g Lactose
30IBU EKG
US-05
Boiling now. Smelling good
First brew since about Boxing Day, just a bit of a play around to get started again. Any suggestions on hopping?
Grain/Extract/Sugar |
% | Amount | Name | Origin | Potential | SRM |
90.5 | 4.75 kg. | Pilsner | New Zealand | 1.03700 | 0 |
4.8 | 0.25 kg. | Crystal 20L | America | 1.03500 | 20 |
2.9 | 0.15 kg. | Crystal 90L | America | 1.03300 | 90 |
1.5 | 0.08 kg. | Pale Chocolate | 1.03000 | 189 | |
0.4 | 0.02 kg. | Chocolate Wheat Malt | Germany | 1.03281 | 400 |
Hops |
Amount | Name | Form | Alpha | IBU | Boil Time |
30.00 g. | Styrian Goldings | Whole | 5.25 | 22.4 | 60 min |
30.00 g. | Styrian Goldings | Whole | 5.25 | 11.4 | 30 min |
30.00 g. | Czech Saaz | Whole | 3.50 | 4.0 | 15 min |
20.00 g. | NZ Hallertau | Pellet | 6.50 | 5.4 | 15 min |
20.00 g. | Czech Saaz | Whole | 3.50 | 0.0 | 0 min |
Good to see you back on the horse!
What yeast are you going to use?
Cheers
Chris
Been meaning to get back on the horse for months, but other commitments have kept me away.
I just used S-04, with an SG of 1.047.
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