2nd runnings from Ben and Jordy’s Kate the Great Russian Imperial Stout clone. Boiled down in a saucepan, no hops.

Started with an expired smack pack from brewers coop, it was already puffed up, however the nutrients back was still whole, so added that with the contents. It was a slow start, however active then next day. Added 200ml or so of hopped wort from Ben’s second running batch.

Bottled 6 April
Single 750ml bottle with 2ml invert sugar. Tastes great.

The Bach we stayed at had apple trees the owner said we’re fair game.

18 march
Juiced apples, filtered with colander, and added 3 crushed Camden tablets to approx 14.5L juice

19 march
Half packet of brew craft coder yeast added to starter, 10:30pm. We’ll see of sulphites kill the yeast by the morning.

Bottled 6 Apr 2013

27 Grolche 455ml bottles

998 fg – what was og?

Very dry.

Using an ordinary bitter as base for 5 guild beers

B10.1 NZ Dark ale

Colour target: Amber to garnet
~5ml Sinamar Weyermann® (dark colouring) added (straight from fridge)

1.037 og

10 March
1004 FG  4.4%

B4.1 Ordinary Bitter

1.034 at 30c – 1.037
Fermentor 5l no 1
Pitched 2nd gen( Best bitter) ESB Wyeast 1968

Bottled 6 April
1002 fg – 3.8%

• 4x Primed 750ml – 3ml syrup
• 3x Primed 500ml – 2ml syrup

B4.2 Extra Special Bitter

Took ~5L from boil and boiled separately . Added 5g more bitter hops at 30mins

Fermentor 5l #2
1068 before blend at 30c
1045 Og at 30c -> 1.048 og
Pitched 2nd gen( Best bitter) ESB Wyeast 1968

Bottled 6 April
1004 fg – 4.7%

• 4x Primed 750ml – 3ml syrup
• 3x Primed 500ml – 2ml syrup

B9.1 Fruit Beer

1.032 og -> 1.035 og

Plan to add frozen raspberrys

Fermentor 15L water cooler ~ 10L

Pitched ~7g s-05

6 March
Add 500g frozen Raspberrys directly to fermenter

10 March
1.002 FG – 9.5L – 4%

• 1x Primed 1L – 4ml syrup
• 4x Primed 750ml – 3ml syrup
• 7x Primed 500ml – 2ml syrup

B1.2 Low Alcohol

Diluted base with tap water

~1.023 og

Pitched ~2g s-05
Fermentor – 1L glass bottle
10 March

1.010 FG  1.7%

B1.1 Light Beer

Diluted base with tap water

~1.025 og

Pitched ~2g s-05
Fermentor – 1L glass bottle

10 March

1.010 FG  2.0%

5 Stouts:

Gervin Ale Yeast

re-hydrated 15g in 100ml water with 2.5g sugar

Cooled wort, and get active before pitching.

Imperial Stout

5 L of the first runnings of mash.

1.040 at 60c = 1.056 pre boil

add 20g 6.1% Uk goldings

Milk/Sweet Stout 5L

Added 50g lactose – boiled in 200g wort

Irish Stout

200g uncrushed malted Maris otter in ~400g wort. Leave for 2 days. will boil once soured

partial mash on stove, sparged and boiled

• 200g Flaked Barley
• 200g Maris Otter

Oatmeal Stout

Partial Mash:

• 40g Pale chocolate
• 160g mid toasted grain
• 200g Rolled Oats
• 200 Maris Otter

Base Stout

Fermented in 1L carafe

27 feb
All pretty much finished accept Russian

Brewing for the February AGWB comp, and a Best bitter for the western brewers conference.

Doing a base batch of 26L of Maris otter, and adding 4 partial grain mashes.

26L batch, 40g East Kent goldings at 6.1%a = 20 IBU

Split batch, leaving Northern Brown and Best bitter – take IBU up to 30 IBU.

Add 20g east kent Goldings at 6.1%a = +10IBU = 30 IBU total

Also going to B1.1 Light Beer and B1.2 Low Alcohol from the same base.

The idea started out as 4 styles – in the end I brewed 7 beers!

Bottled 26 Feb

Mild and northern are vinegar

Added 5gms lactose to Southern to sweeten in comp bottle

A Belgian style blonde~amber Ale.

OG 1046 @ 29c = 1050 OG

Aerated with Kenwood triblade

Starter was a mix of top harvest and bottom harvest, started in pre-boil runnings boiled for 15 mins

500g was inverted with citric acid, taken to amber-dark colour.

26 dec 2011 – 22c 1010

Pico 1.5l:
Ardiennes with sour 1018 27 dec
Racked off. Cleaned up and topped from main added air lock

3 dec 2013

Bottled pico – 3x500ml with 2ml priming sugar.

FG 1006

16 dec 2012 – inadvertently turned off arduino – go to 25c

21 dec 2012 – trouble with arduino- ben’s freezer got to -4c
Took out most of the day, still bubbling.
Controlled with Rex c700 12c

25 dec 2012 – Vienna lager
1018 change set point to 22c

Lower temp ~ 1 deg per day, down to 2C

4 dec 2013
1010fg gravity
Tastes with a faint twang.
4ml sugar – 750×6
3ml sugar – 500×6
Left at room temp ~ 22c

Kegged ~ 17l. Added 5ml Davis gellatine in 200ml boiled cooled water, 10psi and fridged at 6c

15 Dec 2012

Base Pilsner Malt of all 4 beers:

6kg gladfield pils – Mashed at 66 for 90 mins.

Bohemian Pilsener:

150g carapils
150g pilsner malt

Mashed and boiled with 5g saaz
1g saaz 3.6% at 15

Munich Lager:
100g carapils
200g Munich ii
200g pils

Mashed on stove top

Drew off 7L from base
4g flame out
Added Munich mash
1050at 36c

90g saaz 3.6% = 20ibu

150g S33 starter

German pilsener and Bohemian Pilsner
Added 60g Saaz 3.6% for 30 mins

German pilsener

Base Malt only
1050 at 28c

200g of Wyeast 2001 Urquell lagerstarter

;

Bohemian Pilsner
1054 og

200g of Wyeast 2001 Urquell lager starter

NZ Standard lager

5L from base.
1070 og – boiled off from Small 5l boil. Added Water to make 1055og

150g S33 starter

Yeast:

Wyeast 2001 Urquell lager
Dated 25 sep 12
Smacked pack at 10 – no action at 2:30
Put into starter to see if goes.
Still slow. Shaked to aerate

S33 – 2nd Gen – July 2012

Started s33 – added to NZ standard

16 Dec 2012 – Pitched starters Day later at 16C

18 Dec 2012 – Lowered temp to 14C

25 Dec 2012
NZ std lager 1024 tastes strange
Boh pils 1040
Ger pils 1018
Munich 1015 tastes strange

26 Dec 2012

took pils up to 22c room temp in garage

Boh pils now 1018

27 Dec 2012
Changed set point to 19 main fridge

3 Jan 2013

Bottled and primed. 300g cane sugar disolved in 300ml water with citric acid. Boiled 15 mins.

5 mls for 750, 3 mls for 500ml

German Pils 1006 fg 4×750 4x500ml
Boh Pils 1006 fg 4×750 3x500ml
NZ std lager 3×750 4x500ml
Munich lager 4×750 7x500ml
One 500ml bottle of random dregs

Let to warm up to room temp to carbonate.

10 feb
Puhoi pilsner
500ml over carbonated, quite hoppy