5 porters using a porter base.

Maris otter 6kg
Munich 500g
Crystal 330g
Pale choc 520g

Mashed at 68c for 90mins

1030@30c pre boil

20g NZ cascade 7.6% 60 mins 9 ibu
17g super alpha 13.5% 60 mins 17 ibu
26 ibu overall

Robust porter- took first runnings and boiled with 10g NZ cascade

Mini mashes:
Smoke pohutakawa grain 250g with 250g Maris otter

Sparged and added 5g cascade and boiled

Pumpkin ale
2g all spice
2g cinnamon

2g nutmeg

Whole Pumpkin cubes and covered in spice. Roasted for 40mins at 190 fan bake.

Then mashed and added to end of mash, equal
Volumes and mashed for 60mins

Sparged and added 5g NZ cascade

Base porter
1034@28c

Robust 1060@26c

Smoke 1034@34c

Punk 1034@33c

Wood aged
Added3g vanilla oak chips
In 1l

Perry – 1020fg after adding 30g priming sugar

Split pack of so-04 between 5 fermenters, 1,2,2,3,3 gm depending on size

Belg bruin vii 26 litres All Grain
1.064OG→1.021FG→5.6%ABV 29 IBU 21.4°L SRM
Yeasts 0.3 litres Fermentis – safale k97 Custom (Ale) 0.17 litres 3522 – Belgian Ardennes Wyeast (Ale) 0.12 litres Fermentables 7.87 kilograms NZ pils 34ppg, 2°L 6.5 kilograms 83% Candi – Dark 31ppg, 0°L 0.6 kilograms 8% Cara Hell 30ppg, 350°L 0.3 kilograms 4% CaraMunich 34ppg, 50°L 0.20 kilograms 3% Abbey malt 36ppg, 35°L 0.12 kilograms 2% Special Roast 32ppg, 50°L 0.1 kilograms 1% Carafa I 30ppg, 350°L 40 grams 1% Hops 80 grams Wakatu 7%, Pellet 45 grams 56% Motueka 7%, Pellet 35 grams 44% Miscellaneous 17 grams Orange peel (Sweet) Flavor 11 grams 67% Coriander Spice 3 grams 18% koppa Flock Fining 2 grams 15%	Batch/Fly 30 minutes, 38.47 litres Strike Target 66°C 22.75 litres 72°C 30 minutes Sparge 15.72 litres 77°C Boil 1 hour, 29.64 litres Motueka hops 7%, Pellet 25 grams 60 minutes (+0) Wakatu hops 7%, Pellet 25 grams 60 minutes (+0) Orange peel (Sweet) Flavor 10 grams 15 minutes (+45) Add wort chiller 15 minutes (+45) Wakatu hops 7%, Pellet 10 grams 10 minutes (+50) koppa Flock Fining 2 grams 10 minutes (+50) Coriander Spice 2 grams 1 minutes (+59) Orange peel (Sweet) Flavor 1 grams 1 minutes (+59) Coriander Spice 1 gram 1 minutes (+59) Motueka hops 7%, Pellet 10 grams 0 minutes (+60) Wakatu hops 7%, Pellet 10 grams 0 minutes (+60) Ferment 14 days @ (null)

 

 

Og 1050 @ 30c = 1053

Pitched bottle dregs from bruin sour onto 5 litre glass carboy

Put aside a starter, split into two

~10l with 3rd gen forbidden fruit

~10l with older smack pack of 3278 lambic blend- waiting till shows sign off starting.

1010 Fg 5.7%

Leah’s grandfathers pears

Juiced pears 10l
Added 2 Camden tablets. Og. 1.050

12:30 start mash

25g base
5g thick

Witbier
1,6g peel
2g corriander
2g hops
1035g next day

Will post spreadsheet of grain bill.

Wheat too low in weizenbock…

Rehydrated danstar Munich wheat beer dry yeast in 100ml tap water. Topped with cooled wort, then split into each batch.

American brown for western brewers conference.
Using dark batch, reduced and added 3g simcoe hops. Added more dark up to 1.5l and made ht tea of 3g simcoe aroma hops

bottling.
19 may 2013
wiess bier
2×500 with 2ml priming syrup

4×750 with 3ml priming syrup

1008 fg

Wit bier

7×500 with 2ml priming syrup

6×750 with 3ml priming syrup

1008 fg

Dunkel

6×500 with 2ml priming syrup

3×750 with 3ml priming syrup

1008 fg

Weizen bock

2×500 with 2ml priming syrup

3×750 with 3ml priming syrup

1012 fg