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A wee while down the track but are there any willing placegetters or medallists from NHC 2010 who are happy to share their recipes in the spirit of inspiring up-and-comers or plain wannabes?
The judging comments seemed to point towards a lower standard of entries as a whole last year - but there must have been some gems with new and interesting innovations amongst the rabble ....lets hear about them for the sake of lifting the bar in 2011!
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Fermentation temps were a little high on this beer though and the bananas brought the score down apparently. Solid recipe though. Similar to Moa St Joseph I reckon.
Mmm...St Joseph. Worth taking a shot at that. Excellent blog pics too MrC - those'll give me a good reference for getting the wort colour right.
So do you add your inverted sugar as the krausen subsides (day 3-4ish?).
Also, have you tried a range of Belgian yeasts. I've yet to step into that field and am a little awed by range and flavours that aren't overly familiar. Where's a good place to start?
I added the inverted sugar at day 3 when krausen was high. After that it went completely nuts. Foaming out the airlock for two days.
The trick with these Belgians is the temp control. I started at 18C and let it raise to 21-22C over one week, which seems fairly standard. I think the problem with this beer though was that by the time I added the inverted sugar at day three, the temp was already around 20C which was too warm, hence the bananas.
Wyeast 3522 Ardennes is a good place to start for Belgian Pale Ale or Belgian Blonde I reckon. Think Tuatara Ardennes or Achouffe.
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