Using sept 2013 recipe base with salt additions:
- 6kg Gladfield pilsner malt
- 300g gladfield gladiator malt
- 300g gladfield medium crystal malt
- 7g Gypsum
- 2g CaCl
- 20g 6.7% motueka – first wort hopped
split half in mash, half in sparge water.
pH not temp adjusted, reading 5.2
Ph measurement was spuradic – reading current from the mash tun – needed to draw off sample to read
Mashed at 66c for 90 mins, mashed out to 72c, sparge ater 76c
pre-boil gravity – 1.074 ! – Need to lower
3l – IPA boil – top up with 500ml water
3L – New world boil – top up with 500ml water
Add 2L 55c water for to main boil temp dropped to 96c
match sparge pH 7.7 to 5.28
added .6g citric acid to bring to 5.1
New world &NZ pale Ale 5 L
- 3omin 8g wakatu 6.8%
- 15 mins 8g Riwaka 5.6%, koppa floc
- 0min 8g Riwaka 5.6%
Ipa – 5l
- 5g Simcoe 12.9% 30 mins ipa
- 15 mins 8g Riwaka 5.6%, koppa floc
- 0 g 8g Riwaka 5.6%
- Ipa 5L – 1.074 – will need to dilute
Pale ale
- 15 Mins 10 g, Riwaka 5.6%
- 2g koppa floc
- 1 L carafe and 1.5L carafe
- Pale ale 1.050 OG
Belgian Blonde
- 2.2g orange zest
- 5g corriander.
- 100g cane sugar,
- 100g sugar syrup
- 1.050 og
- 14L – blue water fermentor
New World 1.070
Pitched 3 nov fob fruit ongoing into Belgian
Swartzbier s05 into Pale ale, IPA