Author: wilber

American Ale

Post author By wilber
Post date September 13, 2015

American IPA – 19 July 2015

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: 19 Jul 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
6.00 kg	Gladfield Ale Malt (3.0 SRM)	Grain	1	92.3 %
0.30 kg	Melanoiden Malt (20.0 SRM)	Grain	2	4.6 %
0.20 kg	Gladfield Medium Crystal Malt (55.8 SRM)	Grain	3	3.1 %
28.00 g	Simcoe [12.90 %] – Boil 60.0 min	Hop	4	33.1 IBUs
10.00 g	Simcoe [12.90 %] – Boil 15.0 min	Hop	5	5.9 IBUs
20.00 g	Amarillo [8.40 %] – Boil 10.0 min	Hop	6	5.6 IBUs
20.00 g	Citra [15.20 %] – Boil 10.0 min	Hop	7	10.1 IBUs
20.00 g	Amarillo [8.40 %] – Steep/Whirlpool 0.0 min	Hop	8	0.0 IBUs
20.00 g	Citra [13.20 %] – Steep/Whirlpool 0.0 min	Hop	9	0.0 IBUs

Recipe

Belgian Blonde and Dark iv

Post author By wilber
Post date September 13, 2015

200 Cara Amber
400g gladiator
6kg pils malt

500g sugar
5g yeast nutrient
5g lime

1 hour mash

Danstar Abbaye yeast.

Uncategorized

Tuatara Ardennes

Post author By wilber
Post date June 14, 2015

Belgian Blond Ale (18 A)

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, Single Stage

Date: 13 Jun 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0

Taste Notes:

Ingredients
Amt	Name	Type	#	%/IBU
6.60 kg	Gladfield Pilsner Malt (1.9 SRM)	Grain	1	97.1 %
0.20 kg	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	2	2.9 %
15.50 g	Pacific Jade [13.20 %] – Boil 60.0 min	Hop	3	17.9 IBUs
1.00 g	Koppa Floc (Boil 15.0 mins)	Fining	4	–
10.00 g	Amarillo [9.20 %] – Boil 15.0 min	Hop	5	4.0 IBUs
10.00 g	Citra [12.00 %] – Boil 15.0 min	Hop	6	5.2 IBUs
1.0 pkg	Belgian Ardennes (Wyeast Labs #3522) [124.21 ml]	Yeast	7	–

Gravity, Alcohol Content and Color

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 27.1 IBUs
Est Color: 3.9 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: 6.80 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: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage

Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Emailed Carl Vasta @tutatara to get pointers:

Yes 100% base malt, bit of candy sugar. Bitter with pj and a bit of stirian holdings late ferment at 25 deg C

Good luck

On Mon, Jun 8, 2015 at 12:05 PM, Rhys Williams wrote:

Hi Carl,

As you know, The Auckland Guild of wine makers and Brewers have chosen Tuatara Ardennes for the clone brew of the year.

I’m looking to brew this weekend, so was after some points if possible!

Base Malt – Gladfield pale ale

Are you using any gladiator or other malts?

24 IBU – I’m assuming this mainly from the Pacific Jade, I was wondering what the hopping profile is for the Citra and Amarillo?

What temperature are you fermenting the Ardennes at?

—–

First sparge, drew off all and recirculated through grain bed, trying to prevent astringency.

Took first runnings, and reduced – 5g Pacific Jade, 15 mins 2g Amarillo and 2g Citra. O.G 1084 at 30c

Inital Gravity too low – due to over sparging. 1050 at 30c. Blended back higher gravity, still too low

Took approx 4L of, and boiled to reduce, also adding 100g cane sugar.

Initial ferment got to 33c – due to 1L with thermostat being at the bottom of the fridge cavity. Opened door, and reset target to 29c, will step down futher. Expecting esters!

Taste Notes from orignal bottle:

Aroma

Yeast evident, no hop, pilsner malt 8/12

Appearance:

Very clear, persistent bead 3/3

Flavour 16/20

Mouthfeel

Creamy 5/5

Overall

Very clean, great mouthfeel 8/10

40/50

Uncategorized

Belgian Blonde and Dark iii

Post author By wilber
Post date May 10, 2015

200 Cara Amber
400g gladiator
6kg pils malt

500g sugar
3g yeast nutrient
3g lime

1 hour mash

Started WF12 culture on Tuesday, scaling up to 1L. Smelt bad, tasted and discarded.

30g Motueka 6.8% alpha hops.

Pitched with Mangrove Jacks Belgian Ale yeast. Re-hydrated, fermenting at 26c.

Blonde 1.052 og

Amber 1.062 og

Uncategorized

ESB II

Post author By wilber
Post date May 10, 2015

ESB II

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: 1968 ESB yeast from slant, on stir plate for 6 days in 500 ml wort

Ingredients
Amt	Name	Type	#	%/IBU
2.00 g	Gypsum (Calcium Sulfate) (Mash 60.0 mins)	Water Agent	1	–
6.50 kg	Gladfield Ale Malt (3.0 SRM)	Grain	2	93.5 %
0.45 kg	Gladfield Medium Crystal Malt (55.8 SRM)	Grain	3	6.5 %
40.00 g	Goldings, East Kent [5.80 %] – Boil 60.0 min	Hop	4	20.6 IBUs
20.00 g	East Kent Goldings (EKG) [8.00 %] – Boil 30.0 min	Hop	5	10.9 IBUs
1.00 g	Koppa Floc (Boil 15.0 mins)	Fining	6	–
20.00 g	Goldings, East Kent [5.80 %] – Boil 15.0 min	Hop	7	5.1 IBUs