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

[James P]

Morning jt, I'm 40 mins into a 75 min mash, no wind, still dark, bad coffee..

NZ Pils

92% Pils
3% Carapils
3% Crystal
2% Melanoidin

Riwaka all the way to 35IBU
I'll be using W4/70 also, can't repitch as my last one is not finished the D rest yet.

[jt]

Just mashed out and about to recirculate & do the first drain.
All cloud here, can't see past the fence

[jt]

mmmm hmmmm .. nice big hit of super alpha coming from the kettle !

This is what lagers are about, forget those fancy pants hops that you can't even buy - or afford - NZ Big Alpha does it for me - shame I have the tetnag to drop in shortly ....

But I may have to go another lager - Green Bullet & Super Alpha

[James P]

It's time to new hydrometer I think, thus one finished at .990....?!?! WAY too dry for an ale.... :)

[Ally Mcg]

Some sort of American IPA teaching (or as best I can) the lovely Ava from Poms the secrets of homebrewing

Grains and fermentables
Gladfields Pale, Carapils, Rye, Chelsea Sugar

Hops
Simcoe, Centennial (dry hopping with both and some Columbus) to 70IBU

Last of my Craftbrewer Wyeast - Northwestern Ale

1.069 into the fermenter and tasting quite balanced really - might be a good 'un

[Reviled]

Knocked this out yesterday, actually weighed this up months ago and planned on just bittering but after trying Martins amazing shakespeare stout clone on saturday I was re-inspired :o)

Oatmeal Cascade Stout

25% Kolsch
20% Global Munivh
20% Global Vienna
20% Oat malt
7% Roast Barley
6% Global Dark Cara
2% Cara Amber

60 - 35g Cascade 5.8%
15 - 30g Cascade 5.8%
0 - 40g Cascade 5.8%

Wyeast 1968

[Chris Scott]

Brewing a Munich based Stout this weekend

4.00 KG Munich
1.80 KG Pilsner
0.45 KG Oat Malt
0.30 KG Carafa II
0.30 KG Chocolate Wheat
0.10 KG Roasted Barley

17gm Willamette 60mins
15gm Cascade 60 mins
30gm Cascade 30 mins
17gm Willamette 15 mins

20gm Safale US-05

Any ideas/suggestions/faults?

[Chris Banks]

Looks good to me!
If anything I would go a little more oats and roast?

[Reviled]

Agree with Chris would definately put more oats and roast barley in that recipe... The recipe above that I brewed initially scared me because of the amount of roast barley in it, but I had a hydrometer sample last night and it was allready tasting beautiful, not too much like an ashtray haha

I think as Stu and Joseph told me a few months back, dont be scared of the roast barley, 7% is about right for a stout... Id also look at upping the oats to around 10%

[Chris Scott]

Cheers Guys... upped the roast to 15% and the oats to 8% had to cut down on the pilsner though. 7kg is about my mashing limit at the moment.

[vdog]

A good hoppy NZPA last night:
90% Golden Promise
5% Light crystal
5% Dark crystal
Shedloads of hops - can't remember exactly but bittered with Pacific Jade, then big additions of Motueka and Nelson Sauvin at 15, 10, 5, and flame out. Will also have a hefty dry hop of the same. Fermenting at 20C with Pacman yeast (thanks again Martin, a gift that keeps on giving!) harvested from a golden ale a couple of weeks ago.

In the end got 65L at OG 1.064, around 70IBU. Smelled and tasted bloody good going into the fermenter - a bit murky, but I expected that with the hop volumes (about 600g or so in the boil, dry hop will be about another 250g) - this will definitely need a cold crash and fining treatment...

[JoKing]

Igot this penciled in for Sunday. It's a tweak of my Yakima Monster recipe. I'm brewing it with NZs newest and bestist pilot brewery. Photos coming soon...

Yakima Warrior
14-B American IPA

Size: 68.41 L
Efficiency: 90.0%
Attenuation: 80.0%
Calories: 199.81 kcal per 12.0 fl oz

Original Gravity: 1.060 (1.056 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Color: 16.82 (11.82 - 29.55)
Alcohol: 6.35% (5.5% - 7.5%)
Bitterness: 68.2 (40.0 - 70.0)

Ingredients:
14 kg Golden Promise Pale
1.4 kg Caramalt 33
70 g Warrior (17.2%) - added during boil, boiled 60 min
70 g Simcoe (13.0%) - added during boil, boiled 10 min
70 g Amarillo (8.5%) - added during boil, boiled 10 min
70 g Simcoe (13.0%) - added during boil, boiled 1 min
70 g Amarillo (8.5%) - added during boil, boiled 1 min
140 g Simcoe (13.0%) - added dry to secondary fermenter
140 g Amarillo (8.5%) - added dry to secondary fermenter
1.0 ea White Labs WLP001 California Ale

00:03:00 Mash In - Liquor: 46.2 L; Strike: 74.67 °C; Target: 68 °C
01:03:00 Saccrification Rest - Rest: 60.0 min; Final: 68.0 °C
02:03:00 Sparge - Sparge Volume: 64.26 L; Sparge Temperature: 75.6 °C; Runoff: 64.41 L