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]

The crystal, cara and chocolate won't hide it, not sure about the rye or melanoidin effect on it tho

[Mike Neilson]

Rye or melanoidin effect on it tho

Hahaha neither am I Melanoidin is spot on for weight of malt but the Rye added? Who knows its a real mishmash of a beer it will be intresting to see what the first runnings taste like, more so mid runnings If there dry i might be right if there sweet sweet im goosed!!

[Mike Neilson]

Stuck Mash awsome!! Great fun these are!!

[Mike Neilson]

Nah no chance up there that brewery is very very well thought out and works, mine how ever is beaten up and thrown together, and nothing is starting to work!!!

[Mike Neilson]

How about you guys?

[Mark Kessell]

a bit late in teh day, and a little bored.
so, putting down my IAAA.


6.20 kg .Pale Malt, Maris Otter (Bairds) (3.2 SRM) Grain 82.67 %
0.50 kg .Cara Malt (Bairds) (17.8 SRM) Grain 6.67 %
0.50 kg .Munich I (Weyermann) (8.1 SRM) Grain 6.67 %
0.10 kg .Crystal, Dark (Bairds) (121.8 SRM) Grain 1.33 %
0.10 kg .Thomas Fowcett Dark Crystal (150.0 SRM) Grain 1.33 %
0.05 kg .Amber Malt (Bairds) (43.1 SRM) Grain 0.67 %
0.05 kg .Chocolate Malt, Pale (Bairds) (456.9 SRM) Grain 0.67 %
20.00 gm Simcoe [13.00 %] (Dry Hop 4 days) Hops -
40.00 gm .Rakau [10.50 %] (60 min) Hops 43.2 IBU
15.00 gm .Motueka [7.80 %] (Dry Hop 4 days) Hops -
30.00 gm .Motueka [7.80 %] (10 min) Hops 8.7 IBU
25.00 gm .Riwaka [5.40 %] (10 min) Hops 5.0 IBU
25.00 gm .Motueka [7.80 %] (0 min) Hops -
30.00 gm Simcoe [13.00 %] (0 min) Hops -
2 Pkgs SafAle American Ale (DCL Yeast #US-05) Yeast-Ale

mash, 1teaspoon calcium carbonate, 1/2 teaspoon epsom salts
boil, 1/2 teaspoon epsom salts

[Mark Kessell]

need some help guys.
my mash is 44 mins in, and the PH is at 5.1 and dropping.
the temp is at 62 degrees.

how can i raise the PH, or is it too late?

if someone can help me, can they call 021 02705888.

cheers guys.

[MrC]

Sorry Mark I only just saw this. A PH of 5.1 isn't too bad. I would worry about it at 5.1. How low did it get?

You could have added some chalk or baking soda to raise the mash ph.

[Mark Kessell]

i added 1.5 teaspoons of chalk, and 1/2 a teaspoon of epsom salts.

got as low as 5.05

at boil stage now anyways.
thanks for the info. :-)

[MrC]

Although it's on the low side at 5.05, I wouldn't worry about it.

Looking at your grain bill and knowing the Wellington water profile I'm surprised that the PH got that low. You'll probably just get a really clear beer ;-) The only risk is a little astringency but at 5.05 I think you'll be OK.

[Soren]

yeah, as long as it's over 5 you'll be fine. even slightly under 5 doesn't seem to matter too much for flavour but your efficiency, if you care about that, might suffer slightly. in any case, i think a ph too low is much better than too high: at ph greater than 6 you start extracting a lot of tannins from the husk...

[Mark Kessell]

well, brew is working nicely.colour came out a nice deep brown, 19.5L of 1.070 goodness in fermenter.

boil was a PITA though. not getting enough temp out of the burner for some reason. i brewed saturday evening, and it really wasn't that cold.

when i stuck in the IC, i got no more boil (maybe this was too cold?), and the temp sat at 96/97 for ages, before i gave up, called it a boil and turned the cold water on (which only took 25 mins to get to pitch temp, instead of hte usual 60).

that was the only thing wrong with brew day (or evening in this case).