Made with 2nd batch of mozzarella, used 1 1/2 vegetable rennet to get proper curds. Bridgit did the stretching.
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Month: December 2012
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Ellen’s Weiss
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Himalayan Salt Block
First try out of the Himalayan Salt Block.
Prawn au naturale, and cumin, chilli, tomato paste, lemon zest, green pepper. Salt provided by the block!
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Xmas Eve Pizza Oven Lunch
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First Cheese – Mozzarella and Ricotta
Mozzarella
4L of Farm milk.
Missed first set point of 32c – got to 39c. Cooled and added 1/2 a veg rennet tablet.
Could not stretch – just broke apart.
Ricotta
Heated Whey to 90c, then put into mold and pressed overnight.
Qjestost
qjetost
Reduced whey over night in the cooling oven:
First Pizza with home made mozzarella:
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Belgian Tooth Fairy
A Belgian style blonde~amber Ale.
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Used up end of hops bags hence mixed hop bill!
23-dec-2012
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
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First kegs for end of year get together
On tap! – Bye Bye American Rye ale, Belgian bruin iii
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Vienna Lager
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16 dec 2012 – inadvertently turned off arduino – go to 25c21 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
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Belgian bruin iii
Noticed a film I didn’t like the look of. Crushed a Camden tablet and added and shook.
Dissolve 2.5g David gelatin in 100ml boiling water. Cooled to 70c.
Transfered ~10L to keg. Will filter draw of sludge in 2 days and carbonate ready for Friday.
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Quadro lager – 4 beers in one batch
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
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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