Author: wilber

Review

Monteith’s apricot wheat

Post author By wilber
Post date January 4, 2013

Faint sweet apricot nose. Sweet initially, and fades away with nothing backing it up.
I thought Bridgit might like it as the IBUs are very low at 14, however apparently it still tastes like beer.
Carbonation low.

Cheese Pizza Oven

Neapolitan pizza

Post author By wilber
Post date December 29, 2012

Made with 2nd batch of mozzarella, used 1 1/2 vegetable rennet to get proper curds. Bridgit did the stretching.

Recipe

Ellen’s Weiss

Post author By wilber
Post date December 27, 2012

Cooking

Himalayan Salt Block

Post author By wilber
Post date December 26, 2012

First try out of the Himalayan Salt Block.

Prawn au naturale, and cumin, chilli, tomato paste, lemon zest, green pepper. Salt provided by the block!

Pizza Oven

Xmas Eve Pizza Oven Lunch

Post author By wilber
Post date December 23, 2012

Cheese

First Cheese – Mozzarella and Ricotta

Post author By wilber
Post date December 23, 2012

Mozzarella

4L of Farm milk.

Missed first set point of 32c – got to 39c. Cooled and added 1/2 a veg rennet tablet.

Could not stretch – just broke apart.

Ricotta

Heated Whey to 90c, then put into mold and pressed overnight.

Qjestost

qjetost
Reduced whey over night in the cooling oven:

First Pizza with home made mozzarella:

Recipe

Belgian Tooth Fairy

Post author By wilber
Post date December 23, 2012

A Belgian style blonde~amber Ale.

Toothfairy

26 litres
All Grain

1.061_~OG→1.016_~FG→5.9%_ABV

27 IBU

6.0°L SRM

Yeasts
0.12 litres
3522 – Belgian Ardennes Wyeast (Ale)	0.12 litres

Fermentables
6.98 kilograms
Crystal 70L 34ppg, 4°L	3 kilograms 43%
Crystal 90L 37ppg, 3°L	3 kilograms 43%
Candi – Clear 32ppg, 0°L	0.5 kilograms 7%
Nz pils light toast 36ppg, 6°L	0.48 kilograms 7%

Hops
77 grams
Rakau 11%, Pellet	31 grams 40%
Saaz 4%, Pellet	20 grams 26%
Cascade 7%, Pellet	15 grams 20%
Motueka 7%, Pellet	7 grams 10%
Goldings (Styrian) 5%, Pellet	4 grams 5%

Miscellaneous
8 grams
corriander Herb	6 grams 73%
Orange peel (Sweet) Flavor	2 grams 27%

Batch/Fly
30 minutes, 37.62 litres
Strike Target 66°C	20.28 litres 72°C 30 minutes
Sparge	17.34 litres 77°C
Cascade First Wort Hop	15 grams
Rakau First Wort Hop	31 grams

Boil
1 hour, 29.64 litres
Add wort chiller	15 minutes (+45)
Saaz hops 4%, Pellet	20 grams 10 minutes (+50)
corriander Herb	2 grams 10 minutes (+50)
Orange peel (Sweet) Flavor	1 gram 10 minutes (+50)
corriander Herb	3 grams 1 minutes (+59)
Orange peel (Sweet) Flavor	1 gram 1 minutes (+59)
Goldings (Styrian) hops 5%, Pellet	4 grams 0 minutes (+60)
Motueka hops 7%, Pellet	7 grams 0 minutes (+60)

Ferment
14 days @ 22c

Used up end of hops bags hence mixed hop bill!

23-dec-2012

OG 1046 @ 29c = 1050 OG

Aerated with Kenwood triblade

Starter was a mix of top harvest and bottom harvest, started in pre-boil runnings boiled for 15 mins

500g was inverted with citric acid, taken to amber-dark colour.

26 dec 2011 – 22c 1010

Pico 1.5l:
Ardiennes with sour 1018 27 dec
Racked off. Cleaned up and topped from main added air lock

3 dec 2013

Bottled pico – 3x500ml with 2ml priming sugar.

FG 1006

Kegging

First kegs for end of year get together

Post author By wilber
Post date December 21, 2012

On tap! – Bye Bye American Rye ale, Belgian bruin iii

Recipe

Vienna Lager

Post author By wilber
Post date December 16, 2012

Vienna Lager

25 litres
All Grain

1.055_~OG→1.014_~FG→5.3%_ABV

23 IBU

9.0°L SRM

Yeasts
0.12 litres
Fermentis S33 – 2nd Gen	0.12 litres

Fermentables
6.27 kilograms
Vienna 37ppg, 2°L	2.5 kilograms 40%
Pilsen 35ppg, 1°L	1.8 kilograms 29%
Munich (Dark) 33ppg, 20°L	1.7 kilograms 27%
CaraPils 32ppg, 2°L	0.27 kilograms 4%

Hops
0.14 kilograms
Saaz 4%, Pellet	0.14 kilograms 100%

Miscellaneous

Boil
1 hour, 28.54 litres
Add wort chiller	15 minutes (+45)
Saaz hops 4%, Pellet	20 grams 10 minutes (+50)
Saaz hops 4%, Pellet	20 grams 0 minutes (+60)

Ferment
14 days @ 17°C

16 dec 2012 – inadvertently turned off arduino – go to 25c

21 dec 2012 – trouble with arduino- ben’s freezer got to -4c
Took out most of the day, still bubbling.
Controlled with Rex c700 12c

25 dec 2012 – Vienna lager
1018 change set point to 22c

Lower temp ~ 1 deg per day, down to 2C

4 dec 2013
1010fg gravity
Tastes with a faint twang.
4ml sugar – 750×6
3ml sugar – 500×6
Left at room temp ~ 22c

Kegged ~ 17l. Added 5ml Davis gellatine in 200ml boiled cooled water, 10psi and fridged at 6c

Kegging

Belgian bruin iii

Post author By wilber
Post date December 15, 2012

Noticed a film I didn’t like the look of. Crushed a Camden tablet and added and shook.

Dissolve 2.5g David gelatin in 100ml boiling water. Cooled to 70c.

Transfered ~10L to keg. Will filter draw of sludge in 2 days and carbonate ready for Friday.