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

[denimglen]

I'd get some more crystal malt in there. Will be malty but maybe a touch on the malty-dry side opposed to the malty-caramel-sweet side.

I love me a big caramelly amber ale.

[Chris Scott]

Cheers for that, unfortunately I first posted once my mash was on. Seemed to go alright, definetely on the dark side of red. Ended up with a starting gravity of 1.0666 instead of the 1.0560 I was aiming for, too strong on the boil maybe.

[Mike Neilson]

I Think im going to have to brew this tomorrow once I take the brown ale off the yeast cake and I dont have enough yeast yet for the Belgian IPA.

Boring Bitter

90% Gladfields Pale Malt
4% Caramalt
2% Caramunich II
2% CaraBohemian
2% Brown Malt for Colour

25g Each Fuggles and Goldings @ 15 , 4 and 0

1.042 - 1.012
33Ibus
Thames Valley II
120ppm Sulphate 60ppm Chloride 60ppm Calcium

[denimglen]

Brewing some kind of smallish red IPA amber ale thing this evening.

Batch Size: 20.00 L Assistant Brewer:
Boil Volume: 29.97 L
Boil Time: 65 min
Brewhouse Efficiency: 70.00 %

3.61 kg ..Pale Malt, ADM NZ
0.39 kg .Munich II (Global)
0.29 kg .Crystal, Pale (Bairds)
0.20 kg .Biscuit Malt (Dingemans)
0.20 kg .Crystal, Dark (Bairds)
0.04 kg .Carafa Special II (Weyermann)

20.00 gm .Chinook [11.40 %] (90 min) (First Wort Hop)
30.00 gm .Chinook [11.60 %] (15 min)
30.00 gm .Chinook [11.60 %] (0 min)
0.40 gm .Koppafloc (Boil 15.0 min)
30.00 gm .Chinook [11.60 %] (Dry Hop 7 days)

1 Pkgs Safale American Dry Ale (DCL Yeast #.US-05) Yeast-Ale

Original Gravity: 1.050 SG
Estimated Color: 15.3 SRM
Bitterness: 56.3 IBU

[studio1]

Nice. How did your last Pale Ale turn out? Gonna brew one soon and want some ideas

[denimglen]

Still on the dry hop bro. Will be in the keg next week sometime.

What part of the recipe are you trying to sort out?

[studio1]

a nice grain bill with a bit of residual sweetness.

[denimglen]

a nice grain bill with a bit of residual sweetness.

94% NZ pale (or UK pale ale malt if you want a bit more maltiness)
6% Crystal malt of your choice. Or a blend of a few if that's your buzz.

Mash at 67C (or whatever will get you to an FG of about 1012).

SO5/WLP001/1056 at 18 - 20C

About 80g of hops after your bittering addition.

About 1.050 - 1.054 OG and about 40 - 45 IBU.

That's the sorta baseline APA I'm playing with at the moment.

[Dougal]

Trying my first US Brown Ale tomorrow, but it's a bit of a hybrid as I've got a 1968 yeastcake I want to use.
How does this look?

Original Gravity: 1.060 SG
Final Gravity: 1.018 SG
45 IBUs
Mash at 68C

4.500 kg of Gladfield Ale Malt
0.500 kg of German CaraPils
0.370 kg of German CaraAroma
0.239 kg of UK Medium Crystal
0.144 kg of UK Amber Malt
0.100 kg of German Melanoidin Malt
0.095 kg of UK Chocolate Malt

10 g of US Columbus(Tomahawk) (60 Min From End)
5 g of US Simcoe (60 Min From End)
15 g of NZ Cascade (15 Min From End)
10 g of US Simcoe (10 Min From End)
10 g of NZ Cascade (1 Min From End)
5 g of US Simcoe (1 Min From End)
20g of NZ Cascade dryhopped

ferment at 20C

Hopefully it won't be too chewy. The IPA I just did with 1968 attenuated down to 82%, so am looking for a lower FG than predicted.

[James P]

It looks like the magic roundabout to me Dougal! :)

[JoKing]

Nice looking brew there Doug - I'd be interested to hear how this turns out... keep us informed.

[jt]

American Brown with German this and UK that .. add NZ Cascade and it's the Four Nations