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ESB III

ESB III

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 27 Apr 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 –
4.20 kg Gladfield Pilsner Malt (1.9 SRM) Grain 2 63.6 %
1.80 kg Gladfield Ale Malt (3.0 SRM) Grain 3 27.3 %
0.45 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 4 6.8 %
0.15 kg Gladfield Dark Crystal Malt (91.4 SRM) Grain 5 2.3 %
20.00 g Wakatu (Hallertau Aroma) [8.10 %] – Boil 60.0 min Hop 6 14.6 IBUs
25.00 g Wakatu (Hallertau Aroma) [8.10 %] – Boil 30.0 min Hop 7 14.0 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 8 –
30.00 g Styrian Goldings [5.70 %] – Boil 15.0 min Hop 9 7.7 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 36.3 IBUs
Est Color: 10.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 18.40 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.60 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.21 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.40 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Mangrove Jacks workhorse yeast – pitched direct.
split into 5L and 19L carboys

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Robust Smoked porter

Robust Smoked porter

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 26 Aug 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
5.00 kg Gladfield Ale Malt (3.0 SRM) Grain 1 68.0 %
1.00 kg Smoked Malt (9.0 SRM) Grain 2 13.6 %
0.45 kg Gladfield Brown Malt (90.4 SRM) Grain 3 6.1 %
0.40 kg Vienna Malt (3.5 SRM) Grain 4 5.4 %
0.30 kg Gladfield Pale Chocolate Malt (456.9 SRM) Grain 5 4.1 %
0.20 kg Black (Patent) Malt (500.0 SRM) Grain 6 2.7 %
36.00 g Challenger [8.00 %] – Boil 60.0 min Hop 7 25.0 IBUs
20.00 g East Kent Goldings (EKG) [5.80 %] – Boil 60.0 min Hop 8 10.1 IBUs
30.00 g East Kent Goldings (EKG) [5.80 %] – Boil 15.0 min Hop 9 7.5 IBUs
1.0 pkg Workhorse Beer Yeast (Mangrove Jack’s #M10) Yeast 10 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.063 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 42.6 IBUs
Est Color: 33.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 17.19 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 7.35 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.17 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 17.19 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

1.048 at 35c
Workhorse yeast – 2nd gen from Pale ale

Home made 1kg Smoke Pohutakawa malt – Smoked Jan 2015

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Epic Pale Ale Clone

EPIC Pale Ale

American Pale Ale (10 A)

Type: All Grain
Batch Size: 26.00 l
Boil Size: 30.58 l
Boil Time: 60 min
End of Boil Vol: 28.08 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 28 Jan 2013
Brewer: Rhys Williams
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
5.00 kg Gladfield Ale Malt (3.0 SRM) Grain 1 82.0 %
0.60 kg Gladfield Gladiator Malt (3.2 SRM) Grain 2 9.8 %
0.50 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 3 8.2 %
8.00 g Cascade [6.90 %] – Boil 75.0 min Hop 4 5.6 IBUs
16.00 g Cascade [6.90 %] – Boil 45.0 min Hop 5 9.8 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 6 –
38.00 g Cascade [6.90 %] – Boil 10.0 min Hop 7 9.2 IBUs
46.00 g Cascade [6.90 %] – Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9 –
60.00 g Cascade- 1st Dose [6.90 %] – Dry Hop 5.0 Days Hop 10 0.0 IBUs
60.00 g Cascade- 2nd Dose [6.90 %] – Dry Hop 5.0 Days Hop 11 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 24.5 IBUs
Est Color: 9.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 20.78 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.10 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.91 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 20.78 l water at 75.6 C

Volumes of CO2: 2.3
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

ABV: 5.3%
Did not a campden table to treat water.
2g citric acid – pH 20 mins into mash 5.26

Pre-boil was 1.062 so added more boiling water.

14 jan 2014
Kegged with 100ml isinglass, rocked at 22c for approx 20 mins at 20 psi.
Put in fridge with gas still connected at 20psi.

O.g 1.052
F.g 1.014
5.1%

Added 3l to strong ale that was alcohol hot.

1.050 at 30c
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Uncategorized

Low Rider Clone

 

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 24.00 l
Fermentation: Ale, Two Stage
Date: 03 Aug 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 –
2.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 –
1.75 kg Gladfield Ale Malt (3.0 SRM) Grain 3 44.2 %
1.50 kg Gladfield Vienna Malt (3.6 SRM) Grain 4 37.9 %
0.40 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 5 10.1 %
0.20 kg Gladfield Gladiator Malt (3.2 SRM) Grain 6 5.1 %
0.05 kg Gladfield Chocolate Malt (634.5 SRM) Grain 7 1.3 %
0.03 kg Acid Malt (3.0 SRM) Grain 8 0.8 %
0.03 kg Black (Patent) Malt (500.0 SRM) Grain 9 0.8 %
12.00 g Simcoe [12.90 %] – Boil 60.0 min Hop 10 17.0 IBUs
1.20 g Koppa Floc (Boil 15.0 mins) Fining 11 –
5.00 g Amarillo [8.40 %] – Boil 15.0 min Hop 12 2.3 IBUs
10.00 g Amarillo [9.20 %] – Steep/Whirlpool 20.0 min Hop 13 3.1 IBUs
10.00 g Simcoe [12.90 %] – Steep/Whirlpool 20.0 min Hop 14 4.3 IBUs
1.0 pkg Newcastle Dark Ale Yeast (Mangrove Jack’s #M03) Yeast 15 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.035 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 3.0 %
Bitterness: 26.6 IBUs
Est Color: 13.5 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 22.64 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 3.96 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 10.33 l of water at 75.7 C 68.9 C 45 min

Sparge: Fly sparge with 22.64 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 141.17 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 141.17 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Target – Original: 1.036 Final: 1.016 Alcohol By Volume: 2.7 %

Pre boil 1.042 – may have to add water

mash Ph 5.3, added sprinkle of bicarb as was dropping

Mash – start was 76c – end after and hour 67c.

Newcastle Dark Ale Yeast – redydrated with pre-boild waterm and on stir plate for 2 hours

Mash Chemistry and Brewing Water Calculator

6 g Gypsum

2g CaCl

1.032 at 30c = 1.033
Pitched yeast at 4pm, set fridge to 18c

9 aug 1.018 = 2% abv

1.012 final target = 2.8%

Split into:
5l keep as it
5l with 1g mangrove jacks dry enzyme
11l with 2g mangrove jacks dry enzyme, 10g Simcoe . 10g Amarillo

19 August
Both 1g and 2g 1.005 = 3.7%

l

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Belgian Quadro

6kg Gladfield Pilsner Malt
Invert sugar 1.2Kg

Belgian Blonde 10L
1.062-1.075
14% Invert sugar 320g

Added 3g corriander and 3g peel from NZ orange
100g Gladiator
100g Med Crystal

Belgian Dubble 5L
1.062-1.075
Mini Mash:
Munich 80g
Cafa Type III 5g
14% invert sugar 160G

Belgian Triple 5L
1.075-1.085
Cane 19% 280g

Belgian Golden Strong 5L

1.070-1.095
Cane 26% 400g

 

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 90 min
End of Boil Vol: 25.25 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 20 Jul 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
6.00 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 78.9 %
0.40 kg Gladfield Munich Malt (7.4 SRM) Grain 2 5.3 %
0.20 kg Gladfield Gladiator Malt (3.2 SRM) Grain 3 2.6 %
0.20 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 4 2.6 %
0.80 kg Cane (Beet) Sugar (0.0 SRM) Sugar 5 10.5 %
50.00 g Wakatu (Hallertau Aroma) [6.80 %] – Boil 60.0 min Hop 6 27.2 IBUs
2.00 g Koppa Floc (Boil 15.0 mins) Fining 7 –
10.00 g Wakatu (Hallertau Aroma) [6.80 %] – Boil 15.0 min Hop 8 2.7 IBUs
3.00 g Coriander Seed (Boil 5.0 mins) Spice 9 –
3.00 g Orange Peel, Bitter (Boil 5.0 mins) Spice 10 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.072 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 8.1 %
Bitterness: 29.9 IBUs
Est Color: 6.3 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 18.08 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 7.60 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.73 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.08 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Pre-boil gravity 1.050 at 30c

8g Gypsum, 2g CaCl
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=R28XL8L

90 min boil

 

 

Re-sparged with 3l or so of 72c water, boiled and reduced, heated 4 500ml preserving jars at 260c for 45 mins. Gravity a bit low 1.025, however should be fine for starters.

Put 30l in serving fridge to chill and drop out solids, added invert sugar and bases to each fermenter, ready for wort

Roused, as gravity too high.
Started eau de vue wy4347 in 50ml from plate, will pitch if gravity does not continue to drop.

Golden 1.084 – 1.025 6.4%
Triple 1.080-1.022

Bottled 9 aug:
Dubble 1.060 – 1.012 5.1%
Blonde 1.060 – 1.012 5.1%

19 August
Triple 1.018 = 8.3%
Golden 1.024 = 8%

28 aug – same

Triple 1.018
Golden 1.024
Increased temp 20-25 over 96 hours.

Added dry enzyme – final gravity 1.005
Golden 10.45%
Triple 9.9%

.

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Pete’s Pilsner

Type: All Grain
Batch Size: 34.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 34.00 l
Fermentation: Ale, Two Stage
Date: 13 Jul 2014
Brewer:
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
7.50 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 93.2 %
0.20 kg Gladfield Gladiator Malt (3.2 SRM) Grain 2 2.5 %
0.20 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 3 2.5 %
0.15 kg Acid Malt (3.0 SRM) Grain 4 1.9 %
20.00 g Motueka [6.70 %] – Boil 60.0 min Hop 5 8.4 IBUs
30.00 g Riwaka [5.80 %] – Boil 30.0 min Hop 6 8.4 IBUs
30.00 g Wakatu (Hallertau Aroma) [7.10 %] – Boil 30.0 min Hop 7 10.3 IBUs
20.00 g Riwaka [5.80 %] – Boil 10.0 min Hop 8 2.6 IBUs
20.00 g Wakatu (Hallertau Aroma) [7.10 %] – Boil 10.0 min Hop 9 3.2 IBUs
20.00 g Riwaka [5.80 %] – Steep/Whirlpool 0.0 min Hop 10 0.0 IBUs
10.00 g Motueka [6.70 %] – Steep/Whirlpool 0.0 min Hop 11 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.8 %
Bitterness: 32.9 IBUs
Est Color: 5.3 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 16.07 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 8.05 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 20.99 l of water at 73.0 C 65.6 C 75 min

Sparge: Fly sparge with 16.07 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 199.99 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 199.99 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

1.050 at 30c

Split batch with peter, left with approximately 12 liters.

Rehydrated s-05 and added to 500ml starter on stir plate for 4 hours.

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Wit/Wheat Dunkel/Weizen Bock

3kg glad filed pilsner malt
3kg wheat malt – 1/2 German, 2.5 kg from Ellen

Dark base:

100g Munich

100g Crystal

15g cafafa III

15g choc

100g Wheat

100g Pilsner

Mash Chemistry and Brewing Water Calculator

Used Munich de-carbonated water profile

Adjusted mash pH to 3.35. a little bit of citric, went too low, so added sprinkle of bi-carb

Target Gravities:

Wit 1.042-1.055 11 l
Added 8g coriander and 8g mandarin peel. Half at 10 mins, half at 0 mins
Wheat 1.044-1.055 – actual 1.040 at 30 5l

Dunkel 1.044-1.056. 1.050 5l

Weizen Bock 1.064-1.090 1.060 – might be a bit thin… 1.5l carafe

Pre-boil base – 1.048

Pitched Adventis starter 1/4 into bock – rest into dunkel
Pitched hogarden starter into wit
1/4 packet mango jacks barvian wheat into wheat beer.

Added oxygen to each. Approx 20-30 secs

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Brubonic – Mashing

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Categories
Awards

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
More info here

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Categories
Tasting

Belgian Bruin Sour

Tasting the soured version of the bruin. This was a pico brew. No pun intended it started as wort in fridge which started spontaneous fermenting. I keep 1/4 of this wort and boiled the rest, adding to bruin wort.

The 6.1% tastes sharp.
The sour has more body 9.3%, musty on the nose, with sour on the finish.

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Fran describes the nose as smells like urinal!