Western brewers conference next clone style.
http://www.ratebeer.com/beerstyles/schwarzbier/29/
Coffee notes on the nose, milky mouth feel, 5.1%. Hops in the backseat
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Author: wilber
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Belgian blonde, double and dark
Mash 5.4 before salts
3g gypsum CaSO4
5g Calcium Chloride CaCl2
1/2 in mash, other half in sparge water.
Mini mash 4.8… Adding bicarbonate 1g
Now 5.6
Mash 30 mins in 5.3
Add 2g bicarbonate
Now 5.4
15mins
5g coriander , 5g riwaka, koppa floc
Flame out
5g coriander , 5g riwaka for 20 mins
Sparge water before 76c
6.5 pH
After salts 6.8!?
Blonde 13l
1.042 at 30c
Mid 10l
1.046
Dark 5l
1.050
27.01
1.050 before dark invert sugar
Added yeast starters from day before of house yeast
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Rodenbach Grand Cru
Vinegar hint on the nose followed by malt. Carbonation appears low, however mouthfeel is full. Initially seemed very sour, as it warmed has calmed down.
Added sugar syrup and boiled water to see if I can make a starter.
pH 3.07
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Pohutakawa Kawakawa
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.3 g acid added – looked more than measure to bring down mash pH
.3 sparge water added citric acid .3g to reduce mash pH
80 min boil.
Kawakawa additions, each leaves cut into approx 5 strips:
95g -20 mins
30g -10 min
40g at flame out. Stepped for 15 mins
1.050 at 40c = 1.054 og
Brewed with Michael Donaldson – beer write Sunday Star times.
Hop – teas – Summer 6% pellet, Kawakawa and Green shops not yet mature
Pitched with 3 yeasts into separate fermenters.
- S-05 fermented at 18c
- s-33 lager yeast at 12c
- Home grown Belgian Yeast – ambient ~ 24c
25 Jan 2014 – Final gravities
Lager 1.014 more smoke than medicinal
S-05 1.012
Belg yeast 1.009 fuller, no smoke or medicine
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Sassy Red Clone
Sassy Red
Used brew smith for calcs.
Used pH meter for the first time. pH notes follow:
Calibrate with 4 and 6.86
No temp adjustments for ph
Tap water 7.0
55 tap 7.2
Mash initially
Sparge water 15l
Added 1g citric acid ph dropped to 4!
2(3//-
Added .3 bi carb ph now 5.3
Sparge water 5.61
Ph of last run off from sparge 5.6
Pre boil gravity 1.050 at 32c
Final chilled wort Ph 5.00
Approx 22l 1.044 at 31c
Approx 4.5L of the dreggs, run through kava filter bag, into 11L fermentor
Added starter, small portion into 4.5l
sassy-red-score-sheet-2014-02-3
Notes:
Aroma: Vegetal (hops maybe?) might be DMS 5/12
Appearance: Very close colour, almost spot on 3/3
Flavour: Lacking body 2/5
Mouthfeel: Lacking body
Overall impression: Meeds more malt intensity, needs more body
get rid of DMS, pretty good clone
28/50 – 2nd place – 1st place Barb with 29 points.
Malt on nose, sweet on the palette, finish with a little bitter hop. Feel carbonation in the mouth.
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Emerson’s southern clam stout
Malt on the nose, very smooth, mouthfeel almost milky. 6.0%. 9/10
Started Yeast starter the day before in preserved sterile wort:
Mangrove Jack’s bohemian lager
Brought up to room temp from fridge, and added and shaken.
Nice Krausen the next day.
Munich Helles,Vienna Lager, NZ and New World pilsner
- 4kg Gladfield pilsner Malt
- 2Kg Gladfield Aurora Malt
- 100g Acidulated Malt
- 200g Gladfield Gladiator Malt
~1.3kg of the Aurora malt, mashed separately for the Munich Helles.
Sparged and boiled separately .
Calibrated pH prob in 4 pH calibration solution – 10 mins into mash pH 5.0 at 66c
10 mins, 2g Koppa Flock – split into each boil.
35g 8.1% Nz Halleratau hops in 26L = 34 IBU
28g in main boil, 7g in mini boil
Munich helles
1060 at 23
Pitched m84 Mangrove Jack’s bohemian lager from day old starter 500ml – pitchers 3/4
10 Jan 1.016 fg = 5.9 %
Vienna lager
1054 at 27.6 – chilling down before pitch
New world pils
Added 10g Rakau 6.2% at flame out to set aside batch
1054 at 29.5
chilling down before pitch – pitched with 2nd Gen s-33 for Bohemian pils 5L
9 Jan 1.010 fg = 5.9%
Preboil gravity = base 1.040
Helles mix – pre boil
New World 1.054 at 30c = 1.057 SG
Vienna Lager – 1.054 at 28c =1.057 SG
1.054 at 30c = 1.057 SG
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Ph meter and testing
Bought a $16 meter from gravity lips
Calibrated meter to 7.3 using the pool water which was calibrated recently.
Tap water is reading 8.0
Bought pure dew ultra pure water to calibrate using the 4.00 and 6.86 sachets, however it reads 9.0
Distilled tap water using a jug in a boiling water pot with the lid inverted filled with ice, reading is 7.5
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Bye Bye American Rye Remix
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50% rye with American ops – simcoe and citra
S-05 for 14l
2nd gen danstar Saison yeast started in wort – started first.
No sign of starting after 4 hours in s-05 – so let get to ambient 20c over night. Set back to 18c next morning.
90 min mash, ~67c.
1042 at 33c post boil – gravity way down.
Adjusted mash pH – added .5g citric acid to mash. water figures from Water care 2010? report.
16 Dec 2013
Left sensor outside of freezer, and froze both Rye fermentors.
Defrosted both, and after Kevin’s suggestion, poured of High Alcohol wort into 1.5L Carafe.
Left out at ambient temperature ~22c
18 Dec 2013
Rye s-05
1010 – put back into 15c fridge
Rye-saison
1010 -still bubbling
Ice rye – still bubbling