NHC 2016 Recipes

[Crusader-Rob]

I guess itsthat tiem of year once more, fopr member who are willing to share their medal winning recipes.

I guess I'll be the first.....

Leo the Lion: https://nhc.soba.org.nz/brewer/entries/2713/score/share?k=51c5d7

Volume 21Lt

OG 1.052

FG 1.013

Boil Time 60 min

Yeast WLP090

Mash temp 66 Deg C

85% Gladfield Ale

12% Supernova Malt

4% Acidulated

(Some water additions to suit a hoppy profile)

Hops:

60min: 10g Chinook

10min: 25g Cascade (US)

10min: 25g Motueka

10min: 10g Mosaic

0min: 20g Motueka

0min: 15g Mosaic

0min: 50g Mandarina Bavaria

Dryhop: 50g Mandarina Bavaria / 30g Motueka / 20g Mosaic

so share your reciopes, and scoresheets, to give people inspiration etc.

[Peter Smith]

Bronze - American IPA

https://nhc.soba.org.nz/brewer/entries/2872/score/share?k=229c3f

I was trying to make a beer similar to Bach's King Tide American IPA, but I made it too sweet..(way too much caramalt, but a little sweet defines king tide imho). Not enough 60min bittering either...   This was a 10L batch, the whirlpool was at 72C for about 20 mins.  no water additions.

Probably not a good entry for this style as it should not be a sweet beer, but didn't fit anywhere else.

[Peter Smith]

Rob did you bottle condition or keg, I bottled and I think thats where some of the oxidation snuck in....

[Crusader-Rob]

keg, its way easier with a bottling gun. and a spare co2 tank for purging. haha. i think that really helped.

cheers for sharing though peter. I noticed that WLP090 definitely doesn't attenuate where it should. I was expecting 1.011 TBH. but only ended up on 1.013

But that liquid yeast makes a difference wqith these beers. to me. pitching rates, and activ yeast.

[Cain Harland]

You can avoid the need for an extra gas bottle by threading a ball lock post (one with 3/4" thread not the standard 19/32" ) onto the gas valve of a beer gun, then you can just use the gas line from one of you kegs.

Thanks for sharing guys and congrats on the medals, those look like tasty beers.

I liked the comment on Robs about "Classic American hops" with lots of non American hops and Mosaic which doesn't fit the classic American profile, I would have guessed it would be a bit tropical/fruity as opposed to the classic American grapefruit/pine. What did you think of Mandarina Bavaria?

[Crusader-Rob]

Haha, Yeah I always keep a CO2 bottle spare, as I've had a shitload of leaks., it has a hose and connection attached, then attached to the gun i a piece of tube and a carbonator cap with barb for connection between the two.

Mandarina Bavaria? I quite liked it - it does seem quite pithy and bitter, orange marmalade type citrus. Supposedly its releatedto Cascade, but i thought it was tasty.

Problem is, now I an't get Mosaic to re-brew it. lol

[Mark Goodin]

Where did you get the Mandarina Bavaria hops?

[Crusader-Rob]

Wouldn't you like to know......

Nah, thebrewhouse.co.nz has them - they were on special at the time.

[matt welch]

This was my first attempt at brewing a North East Pale Ale, Picked up a bronze even though while I was overseas the keg leaked and the beer submitted was pretty flat ( didnt have enough time to recarb). Tasted amazing first month. Dry hopped in keg, this keeps it really hoppy for the life of the keg. IBUs where not this high! I would say it came out arount 50IBUs, very difficult to predict IBUs of whirlpool additions.

NEPA

American Pale Ale (10 A)

Type: All Grain
Batch Size: 19.00 l
Boil Time: 60 min

Efficiency: 63.00 %

Ingredients

Amt	Name	Type	#	%/IBU
7.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	-
1.00 tsp	Lactic Acid (Mash 60.0 mins)	Water Agent	2	-
4.01 kg	Pale Malt, Maris Otter (5.9 EBC)	Grain	3	81.7 %
0.90 kg	flaked oats (2.0 EBC)	Grain	4	18.3 %
14.00 g	Mosaic [11.60 %] - Boil 5.0 min	Hop	5	4.5 IBUs
14.00 g	Galaxy [14.50 %] - Boil 5.0 min	Hop	6	5.6 IBUs
14.00 g	Simcoe [12.70 %] - Boil 5.0 min	Hop	7	4.9 IBUs
30.00 g	Mosaic [11.60 %] - Steep/Whirlpool 20.0 min	Hop	8	14.6 IBUs
30.00 g	Galaxy [14.50 %] - Steep/Whirlpool 20.0 min	Hop	9	18.3 IBUs
30.00 g	Simcoe [12.70 %] - Steep/Whirlpool 20.0 min	Hop	10	16.0 IBUs
1.0 pkg	Dry English Ale (White Labs #WLP007) [35.49 ml]	Yeast	11	-
28.00 g	Galaxy [10.00 %] - Dry Hop 3.0 Days	Hop	12	0.0 IBUs
28.00 g	Mosaic [12.00 %] - Dry Hop 3.0 Days	Hop	13	0.0 IBUs
28.00 g	Simcoe [13.00 %] - Dry Hop 3.0 Days	Hop	14	0.0 IBUs

28.00 g Galaxy [10.00 %] -  Dry Hop in keg
28.00 g Mosaic [12.00 %] -  Dry Hop in keg
28.00 g Simcoe [13.00 %] - Dry Hop in keg

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 63.9 IBUs
Est Color: 9.3 EBC

Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 5.8 %

[Sam DT]

Cheers for throwing this up Rob,

Thought I'd better make my contribution - I hear someone's thinking of throwing down a Berliner in the near future ;).

Definitely the most pumped about this result as was only my second crack at the style. I did several fruit variations of this as well by racking onto fruit in smaller containers, did blackcurrant, omega plum, strawberry, feijoa and blueberry also did a rose water version as per my notes.

Scored a bronze for the strawberry and came close with the rosewater and feijoa however I really shot myself in the foot by not adding the style and fruit to brewers notes, instead I named them by style and fruit but turns out the judges don't see the names. My favorites were the plain, rosewater, blackcurrant and feijoa - I didn't enter the blueberry one as it had a slight off aroma.

I did a re-brew of this for new years eve and dumped in 4kg of PYO cherries for four days, came out a brilliant ruby colour but I forgot to boil for a full 30 mins so missed the OG (1.027) so was a bit on the light/thin side. As per the judges notes this version was a little light on sourness so I pushed out my souring on the rebrew to 24 hours.

Happy brewing,

Sam

[Crusader-Rob]

Cheers Sam, yerah its always good getting some of the recipes up for people to get inspirtion from or just brew the beer itself.

I'm thinking of doing a couple - a nice simple berline ( I have some cassis to blend with it/dose it with

Maybe a stronger base as well, I've got some nice Saison yeasts around ATM (TYB - Saison/Brett and 648 blended) so maybe a Tart saison, aged for a few months then dry-hopped.... seems a solid deal.

[Dan]

This one got a silver (40/50) and best in class for NZ Pilsner.  Cheers

Batch Size (fermenter): 23.00 l   
Bottling Volume: 22.00 l
Estimated OG: 1.050 SG
Estimated Color: 6.9 EBC
Estimated IBU: 44.8 IBUs
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5.00 kg               Gladfield Pilsner Malt (3.8 EBC)         Grain         1        94.3 %        
0.30 kg               Gladfield Gladiator Malt (10.0 EBC)      Grain         2        5.7 %         
3.00 g                Nelson Sauvin [11.30 %] - First Wort 60. Hop           3        3.8 IBUs      
10.00 g               Nelson Sauvin [11.30 %] - Boil 60.0 min  Hop           4        11.6 IBUs     
20.00 g               Nelson Sauvin [11.30 %] - Boil 30.0 min  Hop           5        17.8 IBUs     
1.25 tsp              Irish Moss (Boil 10.0 mins)              Fining        6        -             
25.00 g               Nelson Sauvin [11.30 %] - Boil 10.0 min  Hop           7        10.5 IBUs     
50.00 g               Riwaka [4.80 %] - Steep/Whirlpool  2.0 m Hop           8        1.0 IBUs      
1.0 pkg               Bohemian Lager (Wyeast Labs #2124) [124. Yeast         9        -             
1.00 Items           Gelatin (Secondary 5.0 hours)            Fining        10       -             
50.00 g               Riwaka [4.80 %] - Dry Hop 3.0 Days       Hop           11       0.0 IBUs