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.

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

 

 

bye bye american rye remix 26 litres All Grain
1.054~OG→1.012~FG→5.5%ABV 25 IBU 6.7°L SRM
Yeasts 5 grams US-05 – Safale US-05 Fermentis (Ale) 5 grams Fermentables 7 kilograms Gladfield Ale 35ppg, 4°L 3.5 kilograms 50% Rye 29ppg, 4°L 3.5 kilograms 50% Hops 85 grams Simcoe 13%, Pellet 55 grams 64% Citra 14%, Pellet 30 grams 36% Miscellaneous (null)	Boil 1 hour, 29.65 litres Simcoe hops 13%, Pellet 15 grams 60 minutes (+0) Citra hops 14%, Pellet 30 grams 60 minutes (+0) Simcoe hops 13%, Pellet 30 grams 60 minutes (+0) Simcoe hops 13%, Pellet 10 grams 30 minutes (+30) Add wort chiller 15 minutes (+45) Ferment 14 days @ 17°C

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

boh pils 26 litres All Grain
1.057~OG→1.016~FG→5.4%ABV 38 IBU 3.9°L SRM
Yeasts 0.12 litres 2278 – Czech Pils Wyeast (Lager) 0.12 litres Fermentables 6.45 kilograms Gladfield Pisner 37ppg, 2°L 6 kilograms 93% CaraPils 32ppg, 2°L 0.4 kilograms 6% Acidulated 36ppg, 4°L 50 grams 1% Hops 0.14 kilograms Rakau 6%, Pellet 0.11 kilograms 75% Saaz 4%, Pellet 20 grams 14% Motueka 7%, Pellet 15 grams 11% Miscellaneous 2 grams koppa Flock Fining 2 grams 100%	Boil 1 hour, 29.65 litres Rakau hops 6%, Pellet 25 grams 60 minutes (+0) Rakau hops 6%, Pellet 32 grams 60 minutes (+0) Saaz hops 4%, Pellet 20 grams 45 minutes (+15) Motueka hops 7%, Pellet 15 grams 30 minutes (+30) Rakau hops 6%, Pellet 25 grams 30 minutes (+30) Rakau hops 6%, Pellet 25 grams 15 minutes (+45) koppa Flock Fining 2 grams 15 minutes (+45) Add wort chiller 15 minutes (+45) Ferment 14 days @ 10°C

Wyest 2278 Czech pils dated Jun 13 – Smack pack started at 9:00am

Mashed 66c 60 mins
20mins added 2g citric acid.
Re measured added 2f citric acid

1/2 Campden tab in mash water, other half in sparge water. Sparge water 72c

Added chez Saaz and motueka to boost base hops

Wyeast 2278 Czech pils jun 13

1050 pre boil
1054 OG

32 g Rakau aroma hops left to steep for 25 mins – stirred occasionally.

Put on controlled freezer at 20c.

Filter dregs through kava bag,into 5l fermenter ~ 4L with ~ 6g S-23

 

2 dec 2013

Both fermenters showing signs of ferment, took fridge down to 10c.

 

 

Initial mash reading. Meter was checked against pool pH of 7.4 and in corresponded.

 

After adding 4g citric acid – does not seem to drop into the 5.5 range – need to find out how to calibrate.

 

 

 

pool test strips indicated mash pH lower than 6.4….

 

 

Skimmed protein build up at start of boil.

12 dec
Mixed up 28g wyeast beer nutrient and microwaved and then chilled in water bath
Added 1/4 to 5L and rest to 17l
Increased fridge temp to 14c

Saison
1050 pre boil before sugar
Danstar begian saison yeast
1.058 og 26l

7.15%

7% ale

Nice flavour, alcohol is not backed up malt, whiskey tone.

Carbonation a bit low.

Smoke flavour is pleasant.

Summer Smash

smash = single malt and single hop
6kg gladfield malt
100g summer pellet hops 6%
60 mins 25g
30 mins 25g
15 mins 25g
0 mins 25g

2g Koppa floc

1.046@25c

Dam star dry-97 American west coast yeast

Did not close garage door so it got very cold overnight so the yeast has not yet started, so moved into house to warm up.

17 nov
1.010 fg 4.75%

Belg blonde strong ale

7kg glad pils
.6 German wheat
.6 carabelg

20g motueka 6.7% 60 min

15g motueka 6.7% 15 min
15g wakatu 6.8% 15 min
6g Ellen orange peel 15 min
6g home grown coriander 15 min

15g motueka 6.7% 1 min
15g wakatu 6.8% 1 min
6g Ellen orange peel 1 min
6g home grown coriander 1 min

1kg invert sugar – just off color

1070
Pre boil

1078 post boil 30c

Pitched fob fruit/brew fern 3rd gen from 26’sept

3 nov:

1.010 fg
9 500ml 19l keg
3 g prime sugar
9.2%

2nd runnings- 6l over mash
Chek Saaz 3.6% 10g 60min
Chek Saaz 3.6% 5g 15min
Chek Saaz 3.6% 2g 1min

3 nov:

5
500 ml

1.010 fg
Pitched saflager ~3g
~3.5L

6kg Gladfield pilsner malt
300g cara belg
300g crystal malt
26l

20g 6.7% motueka main boil

New world &NZ pale 5 L
3omin 8g NZ cascade
10 min 8g NZ cascade
8g motueka 6.7%
0min 8g motueka
S-05

Ipa – 5l
5g Simcoe 12.9% 30 mins ipa
10 mins
5g Simcoe 12.9%,
5 g citra 13.5%
0 10 citra
Denny’s favourite

Base 30c 1054

Ipa 1062 NZ pale

Small flash base pale s33 1L
Larger s05 1.5L

Belg ~ 12L
5g corriander, dark invert sugar 300g
Brew ferm / fob fruit 2nd gen

Pitched yeast at 30c

Fermenting in garage at 16c