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hi all,
the WellyBC is doing an ESB for it's next style.
this is what i'm planning. any comments appreciated.
after info on aroma and flavor for styrian or normal NZ goldings, and NZ Fuggles (if it exists).
and any recommendations for another yeast (other than S04) that might be a good change (looking like windsor?).
also, thinking about switching the flaked wheat with flaked barley (little bit of added creamy texture?).
Monks Habit clone for the next WBC
3kg Golden Promise (floor malted Thomas Fawcett)
2.5kg Vienna Malt (Weyermann)
1.5kg Munich Type I (Weyermann)
.250kg Dark Crystal (Thomas Fawcett)
50g Cascade (9.2%AAU) 60min
20g Riwaka (4.8%AAU) 15min
30g Styrian Goldings (7.2%AAU) 15min
30g Riwaka (4.8%AAU) 0min
20g Styrian Goldings (7.2%AAU) 0min
30g Riwaka (4.8%AAU) dry
70g Amarillo (8.2%AAU) dry
S05
BOOM
Nice bro... nice!
Did you manage to get this down today?
all thanks to you bro.
just mashed out. hit mash bang on 68, should be a meaty beast.
Plans to brew a Windsor Pale with the slurry from the Windsor Brown (Lil' Darkie)
The Brown went 1033 to 1014 - mashed high and had 20% specialties - so I'm hoping it's a bit beefier than it's usual '05 cousin.
So weighed out for the weekend
85% malteurop
15% Dark Caramalt
1034 with Super Aplha to bitter then 0.5g/l Sauvin and 1g/l cascade at 20 10 & 1 and dry
Now on yeast, after 100 or so batches mainly with '05 I've given Nottingham & Windsor a run
I thought I'd prefer the Windsor, but I'm quite please with the Notts in the browns
The Windsor was good in the pale
Neither are as kind to the hops as the '05
But both seem less intrusive or distinctive as 'O4
Horses for courses I reckon, '05 for the late hopped pale, Notts for the Darkies, windsor in the Motueka/Pacifica pale
I just need to be a bit less rigid in my choices and stock a bit of variety in the fridge
cheers, jt
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