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

[Martin Bridges]

I think that answers my "What base malt shall I buy next?" question. Would have been seriously tempted with the Kolsch, but Maris is not such a bad fallback.

[MrC]

more fermentables weight for weight than what you do with a lot of the other stuff.
Denimglen might be right then, I used "Two Row (UK)" as the base malt for the calculation in my brewing software. I guess I'll never know whether I should add a new base malt entry for Global Cologne with a higher extract potential that MO or whether there were other factors at play, mash out, sparge speed/temp, etc.

I think I'll just note it down for now and accept that I get a 5% higher efficiency from Global Cologne the same way I get a 5% lower efficiency from wheat.

Make the most of it though - there's no more Colonge malt in the country until March
Yeah I remember you mentioned that when I ordered it. That's why I opted for a full base malt replacement rather than just subbing in a kilo or two. I wanted to get a good understanding of it straight off without another base malt confusing me.

Cheers Lads

[Mike Neilson]

My Pale Ale for today is

40% Pils (Last of Sack)
51% Kolsch
9% Caramalt

68 mash

7 Ibus of Columbus @ 60
10 Ibus of Columbus @ 20

15g each Simcoe and Centenial @ 15

15g each Simcoe Amarillo @ 10, 5

20g each Simcoe Amarillo and Centenial and 10g Columbus @ 0

1.055-1.013, 5.5%
45 Ibus
S05 @ 18
75 Calcium, 150 Sulphate, 50 Chloride.

[Michael]

Mashing in now...

5 kg Weyermann Bohemian Pilsner Malt
23 gm Baird's Medium Crystal 150 ebc
500 gm Thomas Fawcett Oat Malt
.5 kg Belgian Candi Sugar (adding after 3 days or so)

60 Min 20gm NZ Saaz
30 Min 10gm NZ Saaz
15 Min 20gm Fuggles
0 Min 10gm Fuggles

This will be my first time making candi sugar as well. Hopefully this beer comes out ok.

[Michael]

edit...I used Willamatte instead of fuggles. My fuggles did not smell right to me.

[Mark]

gotta love willamette, they're like fuggles on steroids

[Martin Bridges]

About to mash in on the last brew of 2009, hence:

Fin du Siecle saison

4.76kg Pilsner
0.34 kg Munich
0.34kg Wheat
0.06kg CaraMunich II
0.45kg Dextrose

Mashed at 64 C

45g Pacifica @ 60 mins
30g Pacifica @ 0 mins

Wyeast 3711PC French Saison, big starter built up.

Aiming for 1.062 and 28 IBUs

[Bambule]

Love that yeast, you'll get that down to 1.006 without even trying. It has a nice profile to, still the Belgian funk but without scaring the horses.

[Martin Bridges]

Yeah, the first ever Saison I brewed was with this yeast and it was awesome. Then I tried one with 3724 and it was a nightmare. So I've returned to what I know works. I'm planning to harvest the yeast after this batch and do a lower-strength saison and a biere du garde (don't worry Tyler, they're be plenty of yeast for you!).

[Martin Bridges]

Boil finished and resting now before transferring to the fermenter (no-chilling on this one). All went very smoothly. I even managed to fine & keg 2 beers, clean out another empty keg, wash up 2 fermenters and tidy the brew shed while brew was in progress.

The re-brew of Tasty's APA that I kegged is tasting awesome. The Amarillo that I added to the dry hop is really showing through. Force-carbing this puppy to have it ready for NYE. The Mild can wait until there's fridge space. Woohoo! At last I have more full kegs than I have fridge-room. It's only taken me 2 months of frantic brewing!

[Martin Bridges]

This is now sat at 28 degrees in the conservatory and bubbling like crazy. I kept it down at 19 degrees for the first 3 or 4 days and it still took off like a volcano, blew right through the airlock. After 4 days it was down to 1.020 and tasting very saison-like so now I've gradually upped the temperature and it's still rocketing along.

Man I love 3711!

[Martin Bridges]

Holy hell! I just checked this (it has been sat in the conservatory at 28 degrees for about 5 days now) and it's down to 1.006 and STILL FERMENTING!!! I thinkl the yeast are going to start metabolising the fermenter soon. Tastes good though. I might give it to the weekend then crash it anyway.

Also milled for a Belgian Pale Ale that I will be brewing tomorrow. Thanks for the loan of the mill Tyler.