much darker than SRM indicated

Pitched yeast at 28c.
1060 at 26.5c

 

8 sep 2012

Fg 1020 – bottled two 750ml with 3ml sugar syrup, kegged the rest

 

 

Dopplebock 26 litres All Grain
1.075~OG→1.016~FG→7.6%ABV 22 IBU 11.5°L SRM
Yeasts 11 grams W-34/70 – Saflager W-34/70 Fermentis (Lager) 11 grams Fermentables 8.7 kilograms Gladfield Pisner 37ppg, 0°L 5.5 kilograms 63% Munich (Light) 33ppg, 10°L 1.6 kilograms 18% Gladfield Vienna 34ppg, 25°L 1.4 kilograms 16% CaraMunich 33ppg, 50°L 0.2 kilograms 2% Hops 50 grams Wakatu 7%, Pellet 50 grams 100% Miscellaneous koppa Flock Fining 2 grams 100%	Boil 1 hour, 29.64 litres Wakatu hops 7%, Pellet 30 grams 60 minutes (+0) Wakatu hops 7%, Pellet 20 grams 30 minutes (+30) Add wort chiller 15 minutes (+45) Ferment 14 days @ 17°C

Using new 3kw element.it rocks

1072 OG?

11 Aug 2013

fg 1021, kegged at 40psi

Saved yeast into jar.

 

8 sept 2013

Half fermented with “brew ferm” yeast on top of fob fruit starter that stalled. 1010 FG

kegged.

strong ale/wine 22 litres All Grain
1.098~OG→1.024~FG→9.6%ABV 46 IBU 14.3°L SRM
Yeasts (null) Fermentables 9.45 kilograms Gladfield Ale 37ppg, 3°L 7 kilograms 74% Maris Otter 34ppg, 25°L 1.95 kilograms 21% Crystal 60L 37ppg, 3°L 0.5 kilograms 5% Hops 60 grams Nugget 11%, Pellet 60 grams 100% Miscellaneous koppa Flock Fining 2 grams 100%	Boil 1 hour, 25.24 litres Nugget hops 11%, Pellet 60 grams 60 minutes (+0) Add wort chiller 15 minutes (+45) Ferment 14 days @ 17°C

 

Barley wine,imperial IPA, strong ale

11 Aug 2013

Strong Ale
fg 1020, kegged at 40psi – could hear leak

 

18 aug 2013
Barley wine 1018fg

Iipa 1020fg

 

 

 

 

 

A comedy of errors with powering the boil. and mash issues- first half mash at 55C.

Split water on Arduino, heating element failed. Borrowed Ben’s boiler – had to split batch so boied in 15L pot and 5 L pot on stove. Power tripped off twice…

 

That’s what happens when you start a brew at 4:45 on a sunday….

fermented in scullery at ~7c

4 July kegged belg fob fruit fg 1.010

7 July sun
Kegged Californian common fg 1.012

 

 

Results 30 Sept 2013

 

18/40, so I came 7th

5 porters using a porter base.

Maris otter 6kg
Munich 500g
Crystal 330g
Pale choc 520g

Mashed at 68c for 90mins

1030@30c pre boil

20g NZ cascade 7.6% 60 mins 9 ibu
17g super alpha 13.5% 60 mins 17 ibu
26 ibu overall

Robust porter- took first runnings and boiled with 10g NZ cascade

Mini mashes:
Smoke pohutakawa grain 250g with 250g Maris otter

Sparged and added 5g cascade and boiled

Pumpkin ale
2g all spice
2g cinnamon

2g nutmeg

Whole Pumpkin cubes and covered in spice. Roasted for 40mins at 190 fan bake.

Then mashed and added to end of mash, equal
Volumes and mashed for 60mins

Sparged and added 5g NZ cascade

Base porter
1034@28c

Robust 1060@26c

Smoke 1034@34c

Punk 1034@33c

Wood aged
Added3g vanilla oak chips
In 1l

Perry – 1020fg after adding 30g priming sugar

Split pack of so-04 between 5 fermenters, 1,2,2,3,3 gm depending on size

Belg bruin vii 26 litres All Grain
1.064OG→1.021FG→5.6%ABV 29 IBU 21.4°L SRM
Yeasts 0.3 litres Fermentis – safale k97 Custom (Ale) 0.17 litres 3522 – Belgian Ardennes Wyeast (Ale) 0.12 litres Fermentables 7.87 kilograms NZ pils 34ppg, 2°L 6.5 kilograms 83% Candi – Dark 31ppg, 0°L 0.6 kilograms 8% Cara Hell 30ppg, 350°L 0.3 kilograms 4% CaraMunich 34ppg, 50°L 0.20 kilograms 3% Abbey malt 36ppg, 35°L 0.12 kilograms 2% Special Roast 32ppg, 50°L 0.1 kilograms 1% Carafa I 30ppg, 350°L 40 grams 1% Hops 80 grams Wakatu 7%, Pellet 45 grams 56% Motueka 7%, Pellet 35 grams 44% Miscellaneous 17 grams Orange peel (Sweet) Flavor 11 grams 67% Coriander Spice 3 grams 18% koppa Flock Fining 2 grams 15%	Batch/Fly 30 minutes, 38.47 litres Strike Target 66°C 22.75 litres 72°C 30 minutes Sparge 15.72 litres 77°C Boil 1 hour, 29.64 litres Motueka hops 7%, Pellet 25 grams 60 minutes (+0) Wakatu hops 7%, Pellet 25 grams 60 minutes (+0) Orange peel (Sweet) Flavor 10 grams 15 minutes (+45) Add wort chiller 15 minutes (+45) Wakatu hops 7%, Pellet 10 grams 10 minutes (+50) koppa Flock Fining 2 grams 10 minutes (+50) Coriander Spice 2 grams 1 minutes (+59) Orange peel (Sweet) Flavor 1 grams 1 minutes (+59) Coriander Spice 1 gram 1 minutes (+59) Motueka hops 7%, Pellet 10 grams 0 minutes (+60) Wakatu hops 7%, Pellet 10 grams 0 minutes (+60) Ferment 14 days @ (null)

 

 

Og 1050 @ 30c = 1053

Pitched bottle dregs from bruin sour onto 5 litre glass carboy

Put aside a starter, split into two

~10l with 3rd gen forbidden fruit

~10l with older smack pack of 3278 lambic blend- waiting till shows sign off starting.

1010 Fg 5.7%

Leah’s grandfathers pears

Juiced pears 10l
Added 2 Camden tablets. Og. 1.050

12:30 start mash

25g base
5g thick

Witbier
1,6g peel
2g corriander
2g hops
1035g next day

Will post spreadsheet of grain bill.

Wheat too low in weizenbock…

Rehydrated danstar Munich wheat beer dry yeast in 100ml tap water. Topped with cooled wort, then split into each batch.

American brown for western brewers conference.
Using dark batch, reduced and added 3g simcoe hops. Added more dark up to 1.5l and made ht tea of 3g simcoe aroma hops

bottling.
19 may 2013
wiess bier
2×500 with 2ml priming syrup

4×750 with 3ml priming syrup

1008 fg

Wit bier

7×500 with 2ml priming syrup

6×750 with 3ml priming syrup

1008 fg

Dunkel

6×500 with 2ml priming syrup

3×750 with 3ml priming syrup

1008 fg

Weizen bock

2×500 with 2ml priming syrup

3×750 with 3ml priming syrup

1012 fg

Remake of – Belgium blond ii – gold medal year end
22 July 2012
6kg NZ pils
300g crystal
300g cara belg

1/2 campden tablet in mash water

500g inverted sugar to dark orange

15g Motueka boil 7.3%
10 mins:
10g Motueka 7.3%
10g waikatu NZ hallertau 7%

1 min:
10g Motueka 7.3%
10g NZ hallertau. 7%

28ibu
2.5g Ellen’s dried orange peel
2.5 5g corriander split
1050og at 30c

Aerated with kenwood triblade.

Pitched Wyeast Laboratories. Forbidden Fruit™ 3463 from nano starter.

round fermentor:
1l with s-05