Categories
Author: wilber
Categories
Belgian blonde ale
1.050 at 33c
1.008 fg
Kegged 19L
5L put on dregs of sour from Richard
Categories
ESB
ESB
Extra Special/Strong Bitter (English Pale Ale) (8 C)
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
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: 16 Nov 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
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
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6.10 kg | Gladfield Ale Malt (3.0 SRM) | Grain | 1 | 95.3 % |
| 0.20 kg | Gladfield Medium Crystal Malt (55.8 SRM) | Grain | 2 | 3.1 % |
| 0.10 kg | Gladfield Dark Crystal Malt (91.4 SRM) | Grain | 3 | 1.6 % |
| 30.00 g | Goldings, East Kent [5.80 %] – Boil 60.0 min | Hop | 4 | 16.1 IBUs |
| 12.00 g | Nugget [12.20 %] – Boil 60.0 min | Hop | 5 | 13.5 IBUs |
| 15.00 g | Challenger [8.00 %] – Boil 30.0 min | Hop | 6 | 8.5 IBUs |
| 1.00 g | Koppa Floc (Boil 15.0 mins) | Fining | 7 | – |
| 15.00 g | Goldings, East Kent [5.80 %] – Boil 15.0 min | Hop | 8 | 4.0 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 42.1 IBUs
Est Color: 8.2 SRM
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 42.1 IBUs
Est Color: 8.2 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
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: 18.72 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Sparge Water: 18.72 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.40 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 16.69 l of water at 73.1 C | 65.6 C | 75 min |
Sparge: Fly sparge with 18.72 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).
Notes
1968 ESB yeast from slant, on stir plate for 6 days in 500 ml wort
Categories
Wit bier
Hoe Wit
Witbier (16 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, Two Stage
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: 01 Nov 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 3.50 kg | Gladfield Pilsner Malt (1.9 SRM) | Grain | 1 | 50.0 % |
| 3.50 kg | Gladfield Wheat Malt (2.1 SRM) | Grain | 2 | 50.0 % |
| 25.00 g | Wakatu (Hallertau Aroma) [7.10 %] – Boil 60.0 min | Hop | 3 | 15.2 IBUs |
| 10.00 g | Coriander Seed (Boil 5.0 mins) | Spice | 4 | – |
| 10.00 g | Orange Peel, Bitter (Boil 5.0 mins) | Spice | 5 | – |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.064 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 15.2 IBUs
Est Color: 4.1 SRM
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.6 %
Bitterness: 15.2 IBUs
Est Color: 4.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
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: 17.75 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Sparge Water: 17.75 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 7.00 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 18.26 l of water at 73.1 C | 65.6 C | 75 min |
3.5kg glad pils
3.5kg organic wheat
1034 og at 30c = 1.037 og
Pitches hog starter at 31c,
Set to 17c
10g corriander
10g orange peel
10 nov 1.014 = 3.1 %
Categories
the-many-faces-of-brettanomyces
Categories
Westvleteren 12
Westvleteren 12
Belgian Dark Strong Ale (18 E)
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
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: 18 Oct 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.4 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 26.00 l | Onehunga WTP 2012 Average | Water | 1 | – |
| 11.00 g | Chalk (Mash 60.0 mins) | Water Agent | 2 | – |
| 2.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 3 | – |
| 7.00 kg | Gladfield Pilsner Malt (1.9 SRM) | Grain | 4 | 81.4 % |
| 0.60 kg | Gladfield Gladiator Malt (3.2 SRM) | Grain | 5 | 7.0 % |
| 1.00 kg | Candi Sugar, Dark (275.0 SRM) | Sugar | 6 | 11.6 % |
| 32.00 g | Wakatu (Hallertau Aroma) [6.80 %] – Boil 60.0 min | Hop | 7 | 16.4 IBUs |
| 1.00 g | Koppa Floc (Boil 15.0 mins) | Fining | 8 | – |
| 12.00 g | Wakatu (Hallertau Aroma) [6.80 %] – Boil 15.0 min | Hop | 9 | 3.1 IBUs |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.079 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 9.1 %
Bitterness: 19.5 IBUs
Est Color: 32.6 SRM
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 9.1 %
Bitterness: 19.5 IBUs
Est Color: 32.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Mash Name: Decoction Mash, Triple
Sparge Water: 4.90 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Sparge Water: 4.90 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Total Grain Weight: 8.60 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mashed at 55, 65 , 75 for 1.5 hours
Sparge: Fly sparge with 15 l water at 75.6 C
Notes
Built up yeast over a week from culture.
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=6ZW6J7T
http://www.homebrewtalk.com/f12/westvleteren-12-group-brew-swap-121429/
1068 @ 24c pre boil. before candi sugar
1070 next morning – 1.072 Estmate.
Belgian Golden
Sparged grain bed with 6L water. Reduced and boiled.
6g Wakatu (Hallertau Aroma) [6.80 %] – Boil 60.0 min
2g Wakatu (Hallertau Aroma) [6.80 %] – Boil 15.0 min, .6g corriander, .6g Peel
Flame out .6g corriander, .6g Peel
Cooled and add Westvleteren yeast. ~ 2.5 L.
1.070 OG
25 October
Gravity 1.020
1 nov
Gravities
Iipa 1.010
Bruin 1.020
Blonde 1.006
Kegged main, bottled 2×750 , 4 500 primed with 3ml and 2ml sugar syrup
Blonde 750 x1, 4×500 ml
;
Categories
Belgian dark candi sugar
1kg raw sugar
5g citric acid
500ml hot water
Stir,
Bring to boil, turn down so that slow bubbles rise
Stir, set timer for 20 mins
After 20 mins, slightly yellow. Set timer for 5 mins.
Re-check every 5 mins. The series took approx 1 hour.
It can burn and catch very quickly towards the end.
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Yeast plates were getting condensation, so streaked all on to slants.
Made a 30ml starter of the westvleteren yeast, to brew on the weekend.
Adding to100ml starter to add to Rodenbach grand cru clone for bottling
Categories
King country brewing – pale ale
Sweet malt on the nose, firm creamy head, highly carbonated. Expected more malt and hops to come through. Been on tap at Thirsty Weta Otorohanga for 2 months.
6/10
Got better as it warmed up.
Categories
IPA and imperial IPA
American IPA / Imperial IPA
American IPA (14 B)
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
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: 14 Sep 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6.00 kg | Gladfield Pilsner Malt (1.9 SRM) | Grain | 1 | 90.9 % |
| 0.30 kg | Gladfield Gladiator Malt (3.2 SRM) | Grain | 2 | 4.5 % |
| 0.30 kg | Gladfield Medium Crystal Malt (55.8 SRM) | Grain | 3 | 4.5 % |
| 30.00 g | Simcoe [12.90 %] – Boil 60.0 min | Hop | 4 | 34.7 IBUs |
| 20.00 g | Amarillo [8.40 %] – Boil 30.0 min | Hop | 5 | 11.6 IBUs |
| 20.00 g | Riwaka [5.60 %] – Boil 10.0 min | Hop | 6 | 3.6 IBUs |
| 10.00 g | Amarillo [9.20 %] – Boil 10.0 min | Hop | 7 | 3.0 IBUs |
| 20.00 g | Amarillo [9.20 %] – Steep/Whirlpool 0.0 min | Hop | 8 | 0.0 IBUs |
| 20.00 g | Riwaka [5.60 %] – Steep/Whirlpool 0.0 min | Hop | 9 | 0.0 IBUs |
| 1.0 pkg | Safale American (DCL/Fermentis #US-05) [50.28 ml] | Yeast | 10 | – |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 53.0 IBUs
Est Color: 6.8 SRM
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 53.0 IBUs
Est Color: 6.8 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
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
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
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 17.21 l of water at 73.1 C | 65.6 C | 60 min |
Sparge: Fly sparge with 18.40 l water at 75.6 C
Notes
imperial o.g 1080
First runnings reduced, did not document hop profiles
12 October
Added to 5l imperial
5g Amarillo
10g riwaka
Gravity 1.010
To keg:
10g Amarillo
20g riwaka
25 october
Iipa more like strong ale – bottled 2×500 ml with 2g priming sugar
Added 10g riwaka
1 nov 1.010 fg