Sweet on the nose, great mouth feel, lingering malt. Holds a white head.
Kolsch pale ale
8 jan 2012
4.850 kolsch
420g light toast kolsch
Rainwater – 20l 45 mins to reach 72c
12:15 start mash
Pre boil 1040 at 22c
20g NZ hall 7.6% 45 min
10g NZ hall 7.6% 10 min
10g NZ hall 7.6% 5 min
25ibu
Safale us-05 1/2 pack started in wort of gravity test
1042 og
1008 fg
4.5%
17feb bottled
Bronze agwb may 2012
Ellen’s 18 Mar 12
Creamy head, not much on nose due to age, fruity. Full mouth feel. Subtle hop finish.
Monarch Weissbier
13 mar
3kg 2 row pilsner
2.5kg German wheat
60g acidulated
60g crystal
170g dark Munich
200g 45
50g 15 min 10g orange peel 10g corriander
50g 5 min 10g orange peel 10g corriander
1042 22c
1010 fg
4.3%
24l
Weiss beer yeast
Bottled 25 mar 1012
14.5/30 agwb may 2012
Let too much fizz out rebottling
Citrus and grass on the nose, great mouth feel, full balanced hops, with a lingering bite.
As the label says, “If you don’t like hops, don’t buy this beer. The intense bitterness and pungent fruity hoppiness may confuse your taste buds to an extent where there would not be enough voltage left in the world to electroshock them back into coherence.”
Citrus on the nose, light body, with a hoppy finish that stays bitter.
Malt on the nose, caramel, butterscotch , sweet. Full mouth feel, low carbonation, very rich. Lingering fullness of malt with no hop overtones.
Very drinkable.
No nose, holding a great head!
Full mouth feel with the lemon kicking in mid palate. This was brewing using Ellen’s 2011 hops. Recipe follows:
Ellens wheat beer
14 may 2011
5kg NZ pils malt
300g kibbled wheat
120g oat bran
2:00 mash
Sparge, bring vol up to 20l
Boil
70g hops, 5g crushed coriander, 8g dried lemon peel
Boil 45 mins 3:50
1048 og at 40c
Start yeast starter
15g hops
15g hops
Malt on the nose, with balanced hops and the earl grey tea kicking in mid palate, then the tea leaving a lingering taste.
Wow! This is an amazing beer.
http://www.yeastieboys.co.nz/beer/gunnamatta-ipa/
Very clean. No hops present, easy drinking. Law mower beer?
First batching using gladfield malt and the waimea hops – hence the hop batch code 04.39.53 on the label.
Very smooth, malt comes through, without any overly hoppy finish.
Very good beer!
Brewing for the February AGWB comp, and a Best bitter for the western brewers conference.
Doing a base batch of 26L of Maris otter, and adding 4 partial grain mashes.
26L batch, 40g East Kent goldings at 6.1%a = 20 IBU
Split batch, leaving Northern Brown and Best bitter – take IBU up to 30 IBU.
Add 20g east kent Goldings at 6.1%a = +10IBU = 30 IBU total
Also going to B1.1 Light Beer and B1.2 Low Alcohol from the same base.
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The idea started out as 4 styles – in the end I brewed 7 beers!
| Style | Fermentor | target gravity | temp | measured gravity | Corrected |
| Best | Glass 5L | 1052 | 28 | 1042 | 1044 |
| Mild | Mac with lid (7L) | 1054 | 27 | 1042 | 1044 |
| Northern | Mac no lid (7L) | 1057 | 28 | 1040 | 1042 |
| Southern | Water Cooler 15L | 1058 | 29 | 1040 | 1042 |
| Light | Carafe 1.5l S-05 yeast | 1025 | 1025 | 1027 | |
| Low Alcohol | Conical Flask 1L Gervin Yeast | 1025 | 1025 | 1027 | |
| Pale Ale | Jar 3L | 28 | 1040 | 1042 |
Bottled 26 Feb
Mild and northern are vinegar
Added 5gms lactose to Southern to sweeten in comp bottle
