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

[Reviled]

I can attest to Glens Munich Helles being awesome!! So clean, and gold medal winning too I believe form memory?

[MartinW]

That's good to hear. Out of interest what was your fermentation/lagering times and temps like?

[Phil]

Just bottled this tonight, and it tastes promising. It'w the vanilla bourbon porter recipe by Denny Conn that seems to have been hugely popular with homebrewers.
I halved the bourbon and it seems spot on, the individual oak, vanilla, and bourbon have melded really nicely without overpowering the base porter, and gives it a really nice long finish.
Looking forward to this in a month or so :)

Recipe Specifications
--------------------------
Batch Size: 22.71 L
Boil Size: 27.04 L
Estimated OG: 1.094 SG
Estimated Color: 43.9 SRM
Estimated IBU: 29.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pilsner (2 Row) UK (1.0 SRM) Grain 60.30 %
1.00 kg Brown Malt (65.0 SRM) Grain 10.05 %
1.00 kg Munich Malt (9.0 SRM) Grain 10.05 %
0.50 kg Chocolate Malt (450.0 SRM) Grain 5.03 %
0.45 kg Caraaroma (130.0 SRM) Grain 4.52 %
0.25 kg Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2.51 %
30.00 gm Chinook [11.80 %] (60 min) Hops 26.9 IBU
15.00 gm Goldings, East Kent [5.60 %] (10 min) Hops 2.3 IBU
1.00 cup Bourbon (Bottling 5.0 min) Misc
2.27 items Vanilla Seed (Secondary 10.0 days) Misc
50.00 gm Oak Chips (Secondary 7.0 days) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

[Nick T]

Just about to mash in a stout, using up my left over various pale ale malts. A non-spiced version of the one I did for the CBC earlier in the year, also without a lot of the chocolate that was in that one.

Odds 'n' Ends Chocolate Oatmeal Stout

Style: American Stout
Batch Size: 24.00 L
Boil Time: 90 min
Brewhouse Efficiency: 68.00 %

2.45 kg Pale Malt - Global Cologne Malt
1.50 kg Pilsner (Weyermann)
0.67 kg Pale Malt, Golden Promise
0.51 kg Pale Malt, Maris Otter
0.50 kg Munich Malt
0.50 kg Oats, Old Fashioned, cooked up as porridge
0.37 kg Chocolate Malt
0.30 kg Crystal Pale (subbed in for caraamber, I forgot I had used it all up)
0.25 kg Caramel/Crystal Malt 80L (157.6 EBC)
0.13 kg Roasted Barley

30.20 gm Cascade [7.80 %] (90 min)
30.20 gm Cascade [7.80 %] (60 min)
30.20 gm Cascade [7.80 %] (30 min)
30.00 gm Cascade [7.80 %] (0 min)

30.00 gm Cocoa (Boil 5.0 min)

250ml London ESB Ale (Wyeast Labs #1968) slurry

Estimated Original Gravity: 1.063 SG
Estimated Final Gravity: 1.019 SG
Estimated Color: 64.4 EBC
Bitterness: 60.6 IBU
Estimated Alcohol by Volume: 5.75 %

[denimglen]

Last weekends brew:

Breakfast Stout 1.056, 31IBU, 47SRM

3.30kg ADM Pils
0.50kg Malted Oats
0.36kg Flaked Oats (oven toasted)
0.31kg Chocolate Malt
0.31kg Biscuit Malt
0.25kg Munich Malt
0.21kg Medium Crystal
0.21kg Roasted Barley

Two step infusion mash (major botch up - had to do a mini decoction to get my temp up haha)
20m @ 40C
30m @ 68ishC

Southern Cross @ 60m to 31 IBU

Wyeast 1968 London ESB.

Will add coffee to secondary - not entirely sure how yet but thinking 100g in a plunger with enough hot water then adding at kegging.

Next weekends batch:

NZLarger...that's right - 'larger' - 1.050, 35IBU, 4.3 SRM

3.70kg ADM Pils
0.46kg Munich (Weyermann)
0.23kg Carapils
0.23kg Wheat malt

67C mash

11g Rakau @ 60
05g Sauvin @ 15
25g Rakau @ 15
05g Sauvin @ 0
05g Rakau @ 0

WLP029 Kolsch (yeah, ok, psuedo-lager) @ 18C

Looking for something reasonably approachable for the uninitiated. More malt and hops than the average 'premium' lager but not overly bitter or in your face.

[Daron]

Liberty Pale Ale from John Palmers how to brew. Bottled last week and impatiently waiting the results. Sent an SMS to a make as I was racking saying "trub smells so good I'm tempted to have sex with it". Reply came back "My wife doesn't understand but I do".

Does he now know the rules? What happens in brew club stays in brew club ! ! !

[warra48]

Just had a look at my "How to Brew". I'd forgotten how good this recipe looks. I've input it into BeerSmith. Second cab off the rank, after another IPA to be pitched with slurry of WY1968 from my current brew.

[Bambule]

For tomorrow:

Eckythump

3.5kg Gladfield organic pilsner
0.4kg Cara-munich
0.2 Amber
0.15kg Carahell
0.1kg Black

25IBUs of Styrian Goldings,
wyeast 1450

[Ron]

Whipped up a Gluten Free Ale today for a Ciliac Suffering Mate who misses his beer.
It was a sorghum based kit so nothing to difficult, with some amarillo and cascade hop additions.
The sorghum malt was real sweet I reckon it could've gone on pancakes, but once the hops were in and the boil well under way it looked and smelt and tasted just like wort.
I am looking forward to tasting it when it's finished.

[bart]

Hi Ron,
Was that a kit? Where abouts did you source the sorghum malt from?

[Colm Carraher]

You can get these kits from a couple of places now. I know there is one in christchurch somewhere, and in auckland from Brewerscoop in Ellerslie. Its on his webpage but misspelt as Glluten!

[Mike Neilson]

Couldnt be bothered with the NZ hops so US again

US IPA

80% Global Pils
9% Global Light Caramel
7.5% Carapils
3.5% CaraMunich I

60Ibus of Chinook @ 60
40g Amarillo @ 15
40g Simcoe @ 10
25g Simcoe 25g Amarillo @ 5

25g Each Simcoe Amarillo @ 0

1.077 - 1.016, 8%abv
100Ibu
US05
13ebc