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

[Mark Weusten]

That looks bloody good

[Cain Harland]

Cheers I hope it is. I've never brewed with Waimea or Galaxy but enjoyed beers they I have drunk with them in.

[Cain Harland]

Terrible typos there

[Steve Hinton]

Just put a yeast starter on the stir plate in preparation for a brew day this Thursday after work. TIme to brew a Coffee Stout for the wifey! I've scaled it up to a 46L brew and exchanged Columbus for Nugget and am using WLP051 insteal of WLP001.  Here's the 5 gal recipe

Mudhouse Stout
(5 gal/19L, all-grain)

OG: 1.052 FG: 1.014
IBU: 25 SRM: 35
by Ashton Lewis, Springfield (Missouri)
Brewing Company

Ingredients

• 8 lbs. (3.6 kg) 2-row pale malt
• 0.25 lbs. (0.11 kg) Hugh Baird crystal malt (50 °L)
• 0.25 lbs. (0.11 kg) Hugh Baird chocolate malt
• 0.50 lbs. (0.23 kg) Hugh Baird roasted barley
• 0.50 lbs. (0.23 kg) Weyermann Carafa III
• 4.1 AAU Nugget hops (bittering)
• (0.33 oz./10 g of 12.5% AA)
• 0.50 oz. (15 g) Cascade hops (flavor)
• 1.0 oz. (27 g) Cascade hops (aroma)
• 21 oz. (620 ml) fresh brewed coffee
• White Labs WLP001 (California Ale)

Step by Step

Mash grains at 155–158º F (69–70° C) for 60 minutes. Sparge with water at 168º F (76° C) and collect enough wort so that you end up with 5 gallons (19 L) after boiling. Total boil is 90 minutes. Bring to boil, add Nugget hops for 70 minutes, and remove. At 60 minutes, add first Cascade hops. Turn off heat. Add second Cascade hops. Ferment at 64º F (18° C). Primary takes three days. Do a two-day rest at 64º F (18° C) after primary is complete, cool to 52º F (11° C) and then hold for four days. Then chill to 32º F (0° C) and hold for at least one week. Coffee is added when the beer is down to 32º F (0° C). Add 21 oz. (620 mL) of fresh hot coffee, brewed from 1-1/4 oz. (35 g) espresso roast, to the cold stout. After a week, bottle.

[Cain Harland]

Looks good, I love a coffee stout. I have only brewed one and fermented on freshly ground beans, I imagine the flavor form brewed coffee is a little different (more like the hot coffee we drink). It would be interesting to split a brew into 2 fermenters and compare the 2 methods.

[Peter Smith]

I have also seen people add an expresso shot at bottling to each bottle, as well as the coffee in fermenter.

[Steve Hinton]

Brewed this on Thursday. Adjusted the recipe slightly for my system and had a smooth brew session. Hit all the numbers on the noggin. 42L into the fermenters @ 1.054. As far as cofffee choice, I'm going to use Red Cherry coffee from just outside Hamilton - I love their coffee. Going to order beans and grind them myself. I will follow the recipe in adding freshly brewed coffee to fermenters, but I think I'll add 500mls to each not 620mls. From all accounts this recipe has a strong coffee flavour so I might back that off a bit. This beer is now known as Red Cherry Coffee Stout :-)

[Steve Hinton]

bottled my Red Cherry Coffee Stout today. 40.6L into bottles. SG 1.054 FG 1.014. Tasting pretty good so far. Bottle conditoning at 21C. Look forward to cracking one in a few weeks.

[Cain Harland]

RIPA Columbus, Centennial and Simcoe

Original Gravity: 1.061
Terminal Gravity: 1.015
Color: 15.16
Alcohol: 6.01%
Bitterness: 62.3

Ingredients:
8 kg (69.6%) Gladfield Ale Malt - added during mash
2.0 kg (17.4%) Rye Ale Malt - added during mash
.5 kg (4.3%) Carapils®/Carafoam® - added during mash
.1 kg (0.9%) Shepards delight - added during mash
0.5 kg (4.3%) Dark Crystal Malt I - added during mash
0.4 kg (3.5%) Caramel Rye Malt - added during mash
20 g (4.3%) Warrior® (16.0%) - added during boil, boiled 60 m
60 g (12.8%) Columbus Centennial Simcoe Mix (12.6%) - added during boil, boiled 15 m
60 g (12.8%) Columbus Centennial Simcoe Mix (12.6%) - added during boil, boiled 10 m
80 g (17.0%) Columbus Centennial Simcoe Mix (12.6%) - added during boil, boiled 2 m
80 g (17.0%) Columbus Centennial Simcoe Mix (12.6%) - 2min post flame out while whirl pooling and chilling
US-05  repitch 750 ml of yeast cake from IPA

170g  Columbus Centennial Simcoe Mix  - Dry hop

mix was

150g Columbus

200g Centennial

100g Simcoe

[Nathan]

big dry hop......you use a hop sock or anything like that

[Hamish Jones]

Let them swim free, a nude hop is a happy hop

[Cain Harland]

Yeah hop sock with a baby bottle full of air so it floats, makes it easy to whip out when its done.