|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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%
No nose, high carbonation, says cloudy but isn’t, tastes malty.
Fruity on the nose, full body and mouthfeel, melts like a lolly, coating your tongue. Brilliant
Malt on the nose, great mouthfeel, great session beer.
Add 3g mid toast oak chips to 3l of kegged Belgian blonde
19 may 2013
White film on surface! No taste of oak – yeast over powers.
2×500 with 2ml priming syrup
2×750 with 3ml priming syrup
1010 fg
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
Grapefruit on the nose, very smooth, nice mouthfeel, hop flavour through, finish not bitter.
Citrus fruity on the nose. Full mouth feel, full malt, then hops coming through.
No nose, dark amber, nice mouthfeel, malt comes in, finish slightly bitter.
