Malt on nose, sweet on the palette, finish with a little bitter hop. Feel carbonation in the mouth.
Month: December 2013
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Emerson’s southern clam stout
Malt on the nose, very smooth, mouthfeel almost milky. 6.0%. 9/10
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2013 Awards
NZ National Amateur Brewers Competition:
- The premier Award for Beer – Strong Ale – October 2013
Auckland Guild of Winemakers and Brewers:
- Champion Stout Brewer 2013
- Champion Brewer 2013 (Most points for monthly competitions)
2013 End of year competition:
- BRONZE India Pale Ale
- BRONZE Pale Ale
- GOLD Pale Ale
- SILVER Belgian Golden Strong Ale
- GOLD New World Pale Ale – Best In Class
Started Yeast starter the day before in preserved sterile wort:
Mangrove Jack’s bohemian lager
Brought up to room temp from fridge, and added and shaken.
Nice Krausen the next day.
Munich Helles,Vienna Lager, NZ and New World pilsner
- 4kg Gladfield pilsner Malt
- 2Kg Gladfield Aurora Malt
- 100g Acidulated Malt
- 200g Gladfield Gladiator Malt
~1.3kg of the Aurora malt, mashed separately for the Munich Helles.
Sparged and boiled separately .
Calibrated pH prob in 4 pH calibration solution – 10 mins into mash pH 5.0 at 66c
10 mins, 2g Koppa Flock – split into each boil.
35g 8.1% Nz Halleratau hops in 26L = 34 IBU
28g in main boil, 7g in mini boil
Munich helles
1060 at 23
Pitched m84 Mangrove Jack’s bohemian lager from day old starter 500ml – pitchers 3/4
10 Jan 1.016 fg = 5.9 %
Vienna lager
1054 at 27.6 – chilling down before pitch
New world pils
Added 10g Rakau 6.2% at flame out to set aside batch
1054 at 29.5
chilling down before pitch – pitched with 2nd Gen s-33 for Bohemian pils 5L
9 Jan 1.010 fg = 5.9%
Preboil gravity = base 1.040
Helles mix – pre boil
New World 1.054 at 30c = 1.057 SG
Vienna Lager – 1.054 at 28c =1.057 SG
1.054 at 30c = 1.057 SG
Categories
Ph meter and testing
Bought a $16 meter from gravity lips
Calibrated meter to 7.3 using the pool water which was calibrated recently.
Tap water is reading 8.0
Bought pure dew ultra pure water to calibrate using the 4.00 and 6.86 sachets, however it reads 9.0
Distilled tap water using a jug in a boiling water pot with the lid inverted filled with ice, reading is 7.5
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Bye Bye American Rye Remix
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50% rye with American ops – simcoe and citra
S-05 for 14l
2nd gen danstar Saison yeast started in wort – started first.
No sign of starting after 4 hours in s-05 – so let get to ambient 20c over night. Set back to 18c next morning.
90 min mash, ~67c.
1042 at 33c post boil – gravity way down.
Adjusted mash pH – added .5g citric acid to mash. water figures from Water care 2010? report.
16 Dec 2013
Left sensor outside of freezer, and froze both Rye fermentors.
Defrosted both, and after Kevin’s suggestion, poured of High Alcohol wort into 1.5L Carafe.
Left out at ambient temperature ~22c
18 Dec 2013
Rye s-05
1010 – put back into 15c fridge
Rye-saison
1010 -still bubbling
Ice rye – still bubbling
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Henry ford’s girth some fjord
Chocolate in the nose, nice mouth feel, strong flavour with a lingering taste. The 8% is hidden well!
Brilliant beer!
Throws a bit of sediment so careful pouring the end of the bottle.
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Bohemian Pilsener
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Wyest 2278 Czech pils dated Jun 13 – Smack pack started at 9:00am
Mashed 66c 60 mins
20mins added 2g citric acid.
Re measured added 2f citric acid
1/2 Campden tab in mash water, other half in sparge water. Sparge water 72c
Added chez Saaz and motueka to boost base hops
Wyeast 2278 Czech pils jun 13
1050 pre boil
1054 OG
32 g Rakau aroma hops left to steep for 25 mins – stirred occasionally.
Put on controlled freezer at 20c.
Filter dregs through kava bag,into 5l fermenter ~ 4L with ~ 6g S-23
2 dec 2013
Both fermenters showing signs of ferment, took fridge down to 10c.
Initial mash reading. Meter was checked against pool pH of 7.4 and in corresponded.
After adding 4g citric acid – does not seem to drop into the 5.5 range – need to find out how to calibrate.
pool test strips indicated mash pH lower than 6.4….
Skimmed protein build up at start of boil.
12 dec
Mixed up 28g wyeast beer nutrient and microwaved and then chilled in water bath
Added 1/4 to 5L and rest to 17l
Increased fridge temp to 14c