Mash 5.4 before salts 3g gypsum CaSO4 5g Calcium Chloride CaCl2 1/2 in mash, other half in sparge water. Mini mash 4.8… Adding bicarbonate 1g Now 5.6 Mash 30 mins in 5.3 Add 2g bicarbonate Now 5.4 15mins 5g coriander…
Month: January 2014
Rodenbach Grand Cru
Vinegar hint on the nose followed by malt. Carbonation appears low, however mouthfeel is full. Initially seemed very sour, as it warmed has calmed down. Added sugar syrup and boiled water to see if I can make a starter. pH…
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Pohutakawa Kawakawa
Pohutakawa Kawakawa 26 litres All Grain 1.072~OG→1.016~FG→7.4%ABV – Actual 6% 16 IBU 11.8°L SRM Yeasts 5 grams US-05 – Safale US-05 Fermentis (Ale) 5 grams Fermentables 8.65 kilograms Gladfield Ale 35ppg, 3°L 6.5 kilograms 75% smoked pohutakawa (maris…
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Sassy Red Clone
Sassy Red Used brew smith for calcs. Used pH meter for the first time. pH notes follow: Calibrate with 4 and 6.86 No temp adjustments for ph Tap water 7.0 55 tap 7.2 Mash initially Sparge water 15l Added 1g…
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