Author: wilber

HEF
– German style wheat beer
Head lacking, banana and cloves on the nose. Malt over shadows the wheat, although pleasant. 7/10
http://burleighbrewing.com.au/beers/hef/</a

Bacon maple ale

Maple syrup on the nose, full mouth feel, finishing with a little hop bittering. I’m not getting the smoke as the maple dominates.

Diss not pass the ” I’ll have another” test.

From Ian Ramsey:
I work on 2.5 grams per 100 Litres.At 2.5g/HL, this is about 40 ppm it would mean you need 0.575g. I would think 1 gram would be near the mark.
Each kit behaves differently so a bit of experimenting is required. You have it right when you get a sample of hot wort out of the kettle say after 20 mins that is star bright. This means the hot break is on the bottom of the kettle where it needs to be.
Measuring these low values is hard, but if you’re using ½ a teaspoon try a quarter.
It is hard in the commercial world even harder as a home brewer to get this right. Change malt and the amount changes!

Some of the first plates developed a mould, so replated. This time using a shoe box as a make do shield.

Much happier with the streaking, although it looks like I might be taking too much on the loop. I re-shaped the loop to be a smaller oval. Plates should be stored with the agar facing downward, and I have sealed with black insulating tape and stored in the fridge at 5c.

I managed to get a good looking round colony from the la Trappe adhoc playing, and have streaked that, as well as mangrove jacks b07 British ale
and m27 Belgian yeast from slurry.

Damian come over and gave me hand. I saved my yeast from the restarted bottles that where stored in sterile water to plates from delta education is Carr rd. I also took samples from Daimen’s library and they are culturing up now.

On the British ale plate (not expected to grow as there was very little on the slant, I made an adhoc inoculation loop using the wire tie from the la Trappe bottle, swilled the last if the bottle to stir the sediment, and put into marked areas on the plate.

We were fortunate John shared with us a 1999 Thomas hardy ale for our judging course.
I added stored wort and oxygen, and revived the yeast.

Next step is to make a 1l beer…. And harvest the yeast.

At the beer judging course tonight, we tasted wheat Beers – the bottles throw quite a bit of yeast so it would be rude not to do a yeast starter. I used my newly set up oxygen set up to add o2 to the beer yeast and 1/2 of a 500ml wort starter from the fridge at 12c, left at room temperature ~ 20c

Using sept 2013 recipe base with salt additions:

• 6kg Gladfield pilsner malt
• 300g gladfield gladiator malt
• 300g gladfield medium crystal malt
• 7g Gypsum
• 2g CaCl
• 20g 6.7% motueka – first wort hopped

split half in mash, half in sparge water.

pH not temp adjusted, reading 5.2

Ph measurement was spuradic – reading current from the mash tun – needed to draw off sample to read

Mashed at 66c for 90 mins, mashed out to 72c, sparge ater 76c

pre-boil gravity – 1.074 ! – Need to lower

3l – IPA boil – top up with 500ml water
3L – New world boil – top up with 500ml water

Add 2L 55c water  for to main boil temp dropped to 96c

match sparge pH 7.7 to 5.28

added .6g citric acid to bring to 5.1

New world &NZ pale Ale 5 L

• 3omin 8g  wakatu 6.8%
• 15 mins 8g Riwaka 5.6%, koppa floc
• 0min 8g Riwaka 5.6%

Ipa – 5l

• 5g Simcoe 12.9% 30 mins ipa
• 15 mins 8g Riwaka 5.6%, koppa floc
• 0 g 8g Riwaka 5.6%
• Ipa 5L – 1.074 – will need to dilute

Pale ale

• 15 Mins 10 g, Riwaka 5.6%
• 2g  koppa floc
• 1 L carafe and 1.5L carafe
• Pale ale 1.050 OG

Belgian Blonde

• 2.2g orange zest
• 5g corriander.
• 100g cane sugar,
• 100g sugar syrup
• 1.050 og
• 14L – blue water fermentor

New World 1.070
Pitched 3 nov fob fruit ongoing into Belgian

Swartzbier s05 into Pale ale, IPA