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

[Reviled]

Awesome, I love double brew days, definately takes it out of ya tho! Hope that CS4 Pils turns out just as awesome as it was last time James!!

[Tony]

Just Brewed yesterday: Aquarius Agua 2 (NZ lager)

2 kg MO
2 kg GP
200 g Munich

20 g Green bullet bittering
20 g NS for 20 minutes
20 g NZ Hallertau 10 minutes
8 g Grapefruit zest 5 minutes

Danish Lager yeast
OG= 1.044
Est. ABV = 4.3%
57 IBU's

Tried a 2 step mash, decoction. 55- 66 deg. It went ok, will see how the beer turns out.

[JackoNZ]

Mash water warming up for Southerly Pale Ale today:

92% Bairds Pearl Pale
4% Bairds Pale Crystal
2% Weyermann Light Munich
2% Global light caramel

Pacific Jade at 60 to 29 IBU
Simcoe, Centennial 20g of each at 10mins
Simcoe, Centennial 25g of each at 0mins
Simcoe, Centennial 25g of each dry hop 4-6 days

OG of 1.052
49 IBU's
S05

[Patrick]

IPA mk2
Brewing this one tomorrow morning. Aiming for 23L at 1056 with 60IBU's. 60 min mash at 68c, 60 min boil.

What say you?

5.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 84.75 %
0.50 kg Munich Malt (9.0 SRM) Grain 8.47 %
0.20 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.39 %
0.20 kg Wheat, Torrified (1.7 SRM) Grain 3.39 %
40.00 gm NZ Goldings [5.00 %] (60 min) Hops 20.7 IBU
20.00 gm Fuggles [4.50 %] (60 min) Hops 9.3 IBU
15.00 gm Fuggles [4.50 %] (30 min) Hops 5.4 IBU
15.00 gm Motueka [7.00 %] (30 min) Hops 8.3 IBU
20.00 gm Fuggles [4.50 %] (15 min) Hops 4.6 IBU
20.00 gm Motueka [7.00 %] (15 min) Hops 7.2 IBU
20.00 gm Fuggles [4.50 %] (5 min) Hops 1.9 IBU
20.00 gm Motueka [7.00 %] (5 min) Hops 2.9 IBU
25.00 gm Fuggles [4.50 %] (0 min) Hops -
25.00 gm Motueka [7.00 %] (0 min) Hops -
20.00 gm Fuggles [4.50 %] (Dry Hop 4 days)
20.00 gm Motueka [7.00 %] (Dry Hop 4 days)

[MrC]

Looks pretty good overall. The only change I'd make is to swap the crystal for a ligher cyrstal. 60L at the most but preferably in the 20-40L range. Just my 2c. Hops look nice.

[Patrick]

I am sticking with the same malt as the last IPA I brewed which is delicious... Will try different crystal next time, thanks for the feedback :)

[Patrick]

So after a 1 week delay, I brewed this yesterday morning. Went well. Ended up having to top up after the boil (didn't account for the extra kettle trub in a beer with lots of hops) still got 23L at 1050. Was hoping for 1056 but not too fussed. Bubbling away happily under the stairs.

[Mike Neilson]

Here we go again a total miss mash of a beer to use up the grains I have have no idea if I will get it to attenuate but will do my best

US Stout

27% Global Pils
26% Golden Promise
10% Malted Rye
8% Brown
8% Melanodin
5% Light crystal
5% Caramunich II
4% Thomas Fawcett Dark Crystal
3% Choclate Malt
2% Caraafa Special II
2% Pale Choc

Mash (To get it to attenuate)
55 deg 15 mins
60 deg 30 mins
63 deg 45 mins
72 deg 20 mins
76 deg 10 mins

Hops
15Ibu Chinook @ 60
20Ibu Columbus @ 30
30g Cascade 20g Chinook @ 15
50g Columbus @ 5
30g Cascade 30g Columbus @ 0
50g Columbus 50g Cascade Dryhop

Pacman Yeast
Chalky Water

Any tips on the brown malt never used the stuff (probably lost in there with all the other shit in it) but have a kg to get rid of along with the rye, When chewed on, the brown malt has astringent ciggy but flavour and I can rememeber trying a stout that had it in it and it came across phenolic weird aye? any tips to much to little?

[Bambule]

I was at the Regional Beer tasting last night and we tried the Renaissance bourbon porter. Apparently the grain bill was 100kg of pale malt and 160kg of Brown along with a few other bits and pieces at the end. So it seems you can throw quite a bit in there by that logic. The beer wasn;t to bad either, but the cheesy aroma was hard to get past.

[Mike Neilson]

Yeah I tried it when I was down there and it was really charcolly maybe it was the bourbon cask or brown malt? Maybee I just chuck the whole Kg in?

[Soren]

I think the bourbon porter had a lot more than 160 kg of brown, but the ratio to pale malt was about that. Elemental also has a lot of brown, which I think is the reason many people think it has a fair bit of black malt and roasted barley in it (it has none).
anyways, I once made a brown ale with 33% brown malt and that was way too much, it was undrinkable at least for my palate. imo the key to lots of brown is lots of crytal sweetness to counter the charred dryness. 8% should be fine.

[MrC]

Brown Malt to me gives a well cooked toast flavour. I used it in a brown porter (9%) an really liked it. 8% sounds good to me.