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Kolcsh

 

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 31 Jul 2016
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
5.00 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 95.2 %
0.25 kg Gladfield Munich Malt (7.4 SRM) Grain 2 4.8 %
11.00 g Pacific Jade [14.40 %] – Boil 60.0 min Hop 3 15.7 IBUs
40.00 g Saaz [2.90 %] – Boil 30.0 min Hop 4 8.8 IBUs
20.00 g Saaz [3.75 %] – Boil 15.0 min Hop 5 3.7 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.49 ml] Yeast 6 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.047 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 28.3 IBUs
Est Color: 3.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 20.57 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.71
Measured Mash PH: 5.20
Total Grain Weight: 5.25 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.69 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 20.57 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith

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Oh Lordy Clone

NZ Pale Ale

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Single Stage
Date: 27 Aug 2016
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
5.00 kg Gladfield American Ale Malt (2.5 SRM) Grain 1 86.8 %
0.26 kg Gladfield Munich Malt (7.9 SRM) Grain 2 4.5 %
0.20 kg Gladfield Aurora Malt (29.4 SRM) Grain 3 3.5 %
0.20 kg Gladfield Wheat Malt (2.1 SRM) Grain 4 3.5 %
0.10 kg Gladfield Sour Grapes Malt (2.0 SRM) Grain 5 1.7 %
17.00 g Super Alpha [11.70 %] – Boil 60.0 min Hop 6 19.0 IBUs
10.00 g Nelson Sauvin [12.10 %] – Boil 60.0 min Hop 7 11.6 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 8 –
20.00 g Motueka [6.40 %] – Boil 15.0 min Hop 9 6.1 IBUs
10.00 g Nelson Sauvin [12.10 %] – Boil 15.0 min Hop 10 5.7 IBUs
10.00 g Super Alpha [11.70 %] – Boil 15.0 min Hop 11 5.6 IBUs
20.00 g Motueka [6.40 %] – Steep/Whirlpool 10.0 min Hop 12 2.2 IBUs
10.00 g Nelson Sauvin [12.10 %] – Steep/Whirlpool 10.0 min Hop 13 2.1 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP090) Yeast 14 –
50.00 g Nelson Sauvin [12.10 %] – Dry Hop 4.0 Days Hop 15 0.0 IBUs
10.00 g Motueka [6.40 %] – Dry Hop 4.0 Days Hop 16 0.0 IBUs
10.00 g Super Alpha [11.70 %] – Dry Hop 4.0 Days Hop 17 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 52.3 IBUs
Est Color: 5.4 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 19.75 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.67
Measured Mash PH: 5.20
Total Grain Weight: 5.76 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.02 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 19.75 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith

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Nelson Surprise

Nelson Surprise – Red IPA

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 10 Apr 2016
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
5.00 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 82.6 %
0.48 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 2 7.9 %
0.03 kg Acidulated (Weyermann) (1.8 SRM) Grain 3 0.5 %
0.03 kg Caraamber (30.0 SRM) Grain 4 0.5 %
0.03 kg Carafa I (337.0 SRM) Grain 5 0.5 %
0.03 kg Carafa I (Weyermann) (320.0 SRM) Grain 6 0.5 %
0.03 kg Carahell (Weyermann) (13.0 SRM) Grain 7 0.5 %
0.03 kg Caramunich Malt (56.0 SRM) Grain 8 0.5 %
0.03 kg Carared (20.0 SRM) Grain 9 0.5 %
0.03 kg Carawheat (Weyermann) (50.0 SRM) Grain 10 0.5 %
0.03 kg Chocolate Rye Malt (250.0 SRM) Grain 11 0.5 %
0.03 kg Chocolate Wheat Malt (400.0 SRM) Grain 12 0.5 %
0.03 kg Melanoiden Malt (20.0 SRM) Grain 13 0.5 %
0.03 kg Munich Malt (9.0 SRM) Grain 14 0.5 %
0.03 kg Pale Malt (Weyermann) (3.3 SRM) Grain 15 0.5 %
0.03 kg Pilsner (Weyermann) (1.7 SRM) Grain 16 0.5 %
0.03 kg Rye Malt (4.7 SRM) Grain 17 0.5 %
0.03 kg Rye Malt (4.7 SRM) Grain 18 0.5 %
0.03 kg Vienna Malt (3.5 SRM) Grain 19 0.5 %
0.03 kg Wheat Malt, Dark (9.0 SRM) Grain 20 0.5 %
0.03 kg Special W Grain 21 0.5 %
0.03 kg CaraBelge Grain 22 0.5 %
0.03 kg Carabohemian Grain 23 0.5 %
0.03 kg Beech Smoked Barley Malt Grain 24 0.5 %
0.03 kg Barke Munich Malt Grain 25 0.5 %
0.03 kg Carapils Grain 26 0.5 %
0.03 kg Oak Smoked Wheat Malt Grain 27 0.5 %
0.03 kg Bohemian Pilsner Malt Grain 28 0.5 %
0.03 kg Barke Vienna Malt Grain 29 0.5 %
0.03 kg Floor-Malted Bohemain Dark Mark Grain 30 0.5 %
0.03 kg Floor-Malted Wheat Malt Grain 31 0.5 %
0.03 kg Floor-Malted Bohemian Malt Grain 32 0.5 %
0.03 kg Pilsner Malt Grain 33 0.5 %
0.03 kg Barke Pilsner Malt Grain 34 0.5 %
0.03 kg CaraWheat Grain 35 0.5 %
0.03 kg Abbey Malt Grain 36 0.5 %
100.00 g Nelson Sauvin [12.00 %] – First Wort 60.0 min Hop 37 112.4 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 38 –
100.00 g Nelson Sauvin [12.00 %] – Boil 15.0 min Hop 39 50.7 IBUs
100.00 g Nelson Sauvin [12.00 %] – Steep/Whirlpool 15.0 min Hop 40 25.4 IBUs
1.0 pkg Burton Union Yeast (Mangrove Jack’s #M79) Yeast 41 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 188.5 IBUs
Est Color: 10.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 19.28 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.05 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.78 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 19.28 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

This is “free beer” – all came from the national home brew conference in Nelson, apart from 5 Kg Galdfields pilsner malt.

The yeast was a give-away, the hops came from NZ hoplands, and the weyermann sampler pack won on the night at the beer comp.

Two packets found on the floor unused- Caraaroma, Cafafa Special

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ESB III

ESB III

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 27 Apr 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 –
4.20 kg Gladfield Pilsner Malt (1.9 SRM) Grain 2 63.6 %
1.80 kg Gladfield Ale Malt (3.0 SRM) Grain 3 27.3 %
0.45 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 4 6.8 %
0.15 kg Gladfield Dark Crystal Malt (91.4 SRM) Grain 5 2.3 %
20.00 g Wakatu (Hallertau Aroma) [8.10 %] – Boil 60.0 min Hop 6 14.6 IBUs
25.00 g Wakatu (Hallertau Aroma) [8.10 %] – Boil 30.0 min Hop 7 14.0 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 8 –
30.00 g Styrian Goldings [5.70 %] – Boil 15.0 min Hop 9 7.7 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.058 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 36.3 IBUs
Est Color: 10.1 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 18.40 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.60 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.21 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.40 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Mangrove Jacks workhorse yeast – pitched direct.
split into 5L and 19L carboys

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Robust Smoked porter

Robust Smoked porter

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 26 Aug 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
5.00 kg Gladfield Ale Malt (3.0 SRM) Grain 1 68.0 %
1.00 kg Smoked Malt (9.0 SRM) Grain 2 13.6 %
0.45 kg Gladfield Brown Malt (90.4 SRM) Grain 3 6.1 %
0.40 kg Vienna Malt (3.5 SRM) Grain 4 5.4 %
0.30 kg Gladfield Pale Chocolate Malt (456.9 SRM) Grain 5 4.1 %
0.20 kg Black (Patent) Malt (500.0 SRM) Grain 6 2.7 %
36.00 g Challenger [8.00 %] – Boil 60.0 min Hop 7 25.0 IBUs
20.00 g East Kent Goldings (EKG) [5.80 %] – Boil 60.0 min Hop 8 10.1 IBUs
30.00 g East Kent Goldings (EKG) [5.80 %] – Boil 15.0 min Hop 9 7.5 IBUs
1.0 pkg Workhorse Beer Yeast (Mangrove Jack’s #M10) Yeast 10 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.063 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 42.6 IBUs
Est Color: 33.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 17.19 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 7.35 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.17 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 17.19 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

1.048 at 35c
Workhorse yeast – 2nd gen from Pale ale

Home made 1kg Smoke Pohutakawa malt – Smoked Jan 2015

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Belgian BBQ Blonde

1 Nov 2015

7kg Gladfield pilsner Malt

260g Aromatic

600g Cara Munich Type I

32g motueka 6.7%

500g Sugar, 4gm Lime, 4gm Yeast Nutrient – inverted until light orange

15 mins:

5g Homegrown Corriander

5g Homemade orange peel (zested and dried)

1g Koppa floc

8g motueka 6.7%

Mangrove Jacks Belgian yeast M27 – rehydated in Water, boiled 300ml for 20 mins, cooled and pitched. Pitched in Main fermentor at 29.8c – set temp to 24c

 

Temp Corrected Scale UnCorrected
Original: 1.063 Specific Gravity 1.060
Final ( Estimated) 1.0095 Specific Gravity 1.010
Alcohol By Weight: 5.7 %
Alcohol By Volume: 7.1 %

15.5 Brix ~ 1.065

 

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Americal Ale II

American IPA – 13 Sept 2015

 1.058 @ 30c
Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 19 Jul 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Started S05- re hydrated – added to 200ml wort boiled and chilled, Added oxygen
Ingredients
Amt Name Type # %/IBU
6.00 kg Gladfield Ale Malt (3.0 SRM) Grain 1 92.3 %
0.30 kg Melanoiden Malt (20.0 SRM) Grain 2 4.6 %
0.20 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 3 3.1 %
28.00 g Simcoe [12.90 %] – Boil 60.0 min Hop 4 33.1 IBUs
20.00 g Amarillo [8.40 %] – Boil 15.0 min Hop 6 5.6 IBUs
10.00 g Citra [15.20 %] – Boil 10.0 min Hop 7 10.1 IBUs
20.00 g Amarillo [8.40 %] – Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
20.00 g Citra [13.20 %] – Steep/Whirlpool 0.0 min Hop 9 0.0 IBUs
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American IPA / Imperial IPA

14 Sept 2015

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 14 Sep 2014
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
6.00 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 90.9 %
0.30 kg Gladfield Gladiator Malt (3.2 SRM) Grain 2 4.5 %
0.30 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 3 4.5 %
30.00 g Simcoe [12.90 %] – Boil 60.0 min Hop 4 34.7 IBUs
20.00 g Amarillo [8.40 %] – Boil 30.0 min Hop 5 11.6 IBUs
20.00 g Riwaka [5.60 %] – Boil 10.0 min Hop 6 3.6 IBUs
10.00 g Amarillo [9.20 %] – Boil 10.0 min Hop 7 3.0 IBUs
20.00 g Amarillo [9.20 %] – Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
20.00 g Riwaka [5.60 %] – Steep/Whirlpool 0.0 min Hop 9 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 10 –
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American Ale

American IPA – 19 July 2015

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 19 Jul 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
6.00 kg Gladfield Ale Malt (3.0 SRM) Grain 1 92.3 %
0.30 kg Melanoiden Malt (20.0 SRM) Grain 2 4.6 %
0.20 kg Gladfield Medium Crystal Malt (55.8 SRM) Grain 3 3.1 %
28.00 g Simcoe [12.90 %] – Boil 60.0 min Hop 4 33.1 IBUs
10.00 g Simcoe [12.90 %] – Boil 15.0 min Hop 5 5.9 IBUs
20.00 g Amarillo [8.40 %] – Boil 10.0 min Hop 6 5.6 IBUs
20.00 g Citra [15.20 %] – Boil 10.0 min Hop 7 10.1 IBUs
20.00 g Amarillo [8.40 %] – Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
20.00 g Citra [13.20 %] – Steep/Whirlpool 0.0 min Hop 9 0.0 IBUs
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Tuatara Ardennes

Belgian Blond Ale (18 A)

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Single Stage
Date: 13 Jun 2015
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
6.60 kg Gladfield Pilsner Malt (1.9 SRM) Grain 1 97.1 %
0.20 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 2 2.9 %
15.50 g Pacific Jade [13.20 %] – Boil 60.0 min Hop 3 17.9 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 4 –
10.00 g Amarillo [9.20 %] – Boil 15.0 min Hop 5 4.0 IBUs
10.00 g Citra [12.00 %] – Boil 15.0 min Hop 6 5.2 IBUs
1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 7 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 27.1 IBUs
Est Color: 3.9 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 18.40 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Total Grain Weight: 6.80 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.21 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.40 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Emailed Carl Vasta @tutatara to get pointers:

Yes 100% base malt, bit of candy sugar. Bitter with pj and a bit of stirian holdings late ferment at 25 deg C

Good luck
On Mon, Jun 8, 2015 at 12:05 PM, Rhys Williams  wrote:

Hi Carl,
As you know, The Auckland Guild of wine makers and Brewers have chosen Tuatara Ardennes for the clone brew of the year.
I’m looking to brew this weekend, so was after some points if possible!
Base Malt – Gladfield pale ale
Are you using any gladiator or other malts?
24 IBU – I’m assuming this mainly from the Pacific Jade, I was wondering what the hopping profile is for the Citra and Amarillo?
What temperature are you fermenting the Ardennes at?
—–
First sparge, drew off all and recirculated through grain bed, trying to prevent astringency.
Took first runnings, and reduced – 5g Pacific Jade, 15 mins 2g Amarillo and 2g Citra.  O.G 1084 at 30c
Inital Gravity too low – due to over sparging. 1050 at 30c. Blended back higher gravity, still too low
Took approx 4L of, and boiled to reduce, also adding 100g cane sugar.
Initial ferment got to 33c – due to 1L with thermostat being at the bottom of the fridge cavity. Opened door, and reset target to 29c, will step down futher. Expecting esters!
Taste Notes from orignal bottle:
Aroma
Yeast evident, no hop, pilsner malt  8/12
Appearance:
Very clear, persistent bead   3/3
Flavour 16/20
Mouthfeel
Creamy 5/5
Overall
Very clean, great mouthfeel 8/10
40/50

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