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And Super Alpha makes a rare appearance
Yeah, I bought it ages ago and it's been sitting in my freezer waiting patiently. Not sure if I'' notice it at 60min. Time will tell.
I'd be tempted to up that dry hop a bit
Yeah, I half expecting the yeast to gobble of most of the hops so I'll decide on the dry hop addition after a taste test mid week.
with perhaps the exception of the Brown malt
Not expecting much from the brown malt having not crushed it. It'll be interesting though.
I usually give all my beers 2 weeks in the fermenter but I'm thinking of kegging this one next weekend. What do reckon, is 7 days long enough for these kind of beers?
Do you need a keg in a week?
No, no hurry. I just thought it might be good to go after one week due to the low OG.
I have seen people drinking 1.060 beers in 10 days with T58. ;)
I think I should look at the history for one of your browns, I liked those. it would be cool to brew a good sessionable ale like your browns.
After a few taste tests I ended up changing the dry hopping to:
1 g/L NZ Golding for 7 days
0.5 g/L each of NZ Golding, Motueka & Riwaka for 5 days
It fermented at 17-18C for the first 5 days and then around 19-20C for 3 days before 2 days at 2C. I kegged it on Wednesday night last night she was tasting pretty damn good. Getting right carbonation is crucial on these small beers but I seems to have got it pretty good straight away. I intend to play with the carbonation level a little by leaving it at serving pressure for a week which well slowly reduce the carbonation.
The yeast character is pretty much non existent. At 17-18C 1968 seems to ferment quite clean but exposes the malts nicely.
Overall I'm left with an easy drinking 3.5% ABV beer leaning more toward a summer ale with well defined dimensions. Aroma of oranges, sweet caramel and a little pasionfruit. The taste is simlar to the aroma but leans more toward the caramel maltiness. The bitterness is lovely and kicks in late into the finish. GO SUPER ALPHA!
Oh, and as for the Brown Malt? Nothing.
Oh, and as for the Brown Malt? Nothing.
After another taste test the brown malt is definitely there adding a light biscuitty flavour and I think its giving the beer a nice dryness. Exactly what I was after.
Bit of a bits and pieces thrown together recipe, which just developed from trying to use up odds and sods from my stocks.
Put this one down yesterday afternoon, and by this morning she was rocking along with a thick head of kraeusen.
BITTER
Actual OG: 1.050 SG
Estimated Color: 27.4 EBC
Estimated IBU: 38.9 IBUs
Brewhouse Efficiency: 85.00 %
Actual Mash Efficiency: 97.0 %
Boil Time: 90 min
Mash 90 min 67ºC
Collected 34.5 litres (temperature adjusted) into the kettle at 1.043 pre-boil
86.8 % Pale Malt, Maris Otter (Thomas Fawcett Floor Malted (5.9 EBC)
2.3 % Amber Malt (85.0 EBC)
2.3 % Crystal, Dark
2.3 % Crystal Medium (145.0 EBC)
2.3 % Crystal Malt - 60L
2.2 % Wheat, Flaked (3.2 EBC)
2.0 % Chocolate Malt (886.5 EBC)
36.00 g Challenger Pellets [7.90 %] - Boil 60.0 min 30.1 IBUs
68.00 g East Kent Goldings Plugs [2.50 %] - Boil 10.0 min 6.0 IBUs
15.00 g Goldings, East Kent Pellets [4.80 %] - Boil 10.0 Hop 2.8 IBUs
London ESB Ale (Wyeast Labs #1968) Cup of slurry from previous batch bottled Friday afternoon.
Hi Made this yesterday now bubbling away. Have made it before very good.
Hopvana 5
Type: All Grain |
Date: 4/09/2011 | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Batch Size: 55.00 L |
Brewer: Dave Wood | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Boil Size: 65.12 L | Asst Brewer: | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Boil Time: 75 min | Equipment: new 55L | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Taste Rating(out of 50): 35.0 | Brewhouse Efficiency: 75.00 | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Taste Notes: | |||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients |
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Beer Profile |
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Est Original Gravity: 1.049 SG |
Measured Original Gravity: 1.053 SG | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Est Final Gravity: 1.014 SG | Measured Final Gravity: 1.014 SG | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Estimated Alcohol by Vol: 4.53 % | Actual Alcohol by Vol: 5.08 % | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Bitterness: 62.3 IBU | Calories: 500 cal/l | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Est Color: 12.6 EBC | Color:
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Mash Profile |
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Mash Name: Single Infusion, Medium Body, No Mash Out | Total Grain Weight: 11.72 kg | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Sparge Water: 46.81 L | Grain Temperature: 13.0 C | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Sparge Temperature: 75.6 C | TunTemperature: 13.0 C | ||||||||||||||||||||||||||||||||||||||||||||||||||||
Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH | ||||||||||||||||||||||||||||||||||||||||||||||||||||
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