Categories
Recipe

Belgian blonde, double and dark

Mash 5.4 before salts

3g gypsum CaSO4
5g Calcium Chloride CaCl2

1/2 in mash, other half in sparge water.

Mini mash 4.8… Adding bicarbonate 1g
Now 5.6

Mash 30 mins in 5.3
Add 2g bicarbonate
Now 5.4

15mins

5g coriander , 5g riwaka, koppa floc

Flame out
5g coriander , 5g riwaka for 20 mins

Sparge water before 76c
6.5 pH
After salts 6.8!?

Blonde 13l
1.042 at 30c

Mid 10l
1.046

Dark 5l
1.050

27.01
1.050 before dark invert sugar

Added yeast starters from day before of house yeast

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Uncategorized

Rodenbach Grand Cru

Vinegar hint on the nose followed by malt. Carbonation appears low, however mouthfeel is full. Initially seemed very sour, as it warmed has calmed down.

Added sugar syrup and boiled water to see if I can make a starter.

pH 3.07

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Categories
Uncategorized

Pohutakawa Kawakawa

 

 

Pohutakawa Kawakawa

26 litres
All Grain
1.072~OG→1.016~FG→7.4%ABV – Actual 6% 16 IBU 11.8°L SRM
Yeasts
5 grams
US-05 – Safale US-05
Fermentis (Ale)
5 grams
Fermentables
8.65 kilograms
Gladfield Ale
35ppg, 3°L
6.5 kilograms
75%
smoked pohutakawa (maris otter smoked Jan 2013)
33ppg, 27°L
0.75 kilograms
9%
Aurora
35ppg, 35°L
0.6 kilograms
7%
Crystal 70L
34ppg, 4°L
0.6 kilograms
7%
Gladfield Gladiator
36ppg, 2°L
0.2 kilograms
2%
Hops
95 grams
Kawakawa leaves 165 grams
100%
Miscellaneous
2 grams
koppa Flock
Fining
2 grams
100%
Boil
1 hour, 29.65 litres
Kawakawa leaves
95g -20 mins
30g -10 min
40g at flame out. Stepped for 15 mins
95 grams
20 minutes (+40)
koppa Flock
Fining
2 grams
15 minutes (+45)
Add wort chiller 15 minutes (+45)
Ferment
14 days @ 17°C

 

.3 g acid added – looked more than measure to bring down mash pH

.3 sparge water added citric acid .3g to reduce mash pH

80 min boil.
Kawakawa additions, each leaves cut into approx 5 strips:
95g -20 mins
30g -10 min
40g at flame out. Stepped for 15 mins

1.050 at 40c = 1.054 og

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Brewed with Michael Donaldson – beer write Sunday Star times.

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Hop – teas – Summer 6% pellet, Kawakawa and Green shops not yet mature

Pitched with 3 yeasts into separate fermenters.

  • S-05 fermented at 18c
  • s-33 lager yeast at 12c
  • Home grown Belgian Yeast – ambient ~ 24c

25 Jan 2014 – Final gravities
Lager 1.014 more smoke than medicinal
S-05 1.012
Belg yeast 1.009 fuller, no smoke or medicine

 

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Categories
Recipe

Sassy Red Clone

Sassy Red

Used brew smith for calcs.

Used pH meter for the first time. pH notes follow:

Calibrate with 4 and 6.86

No temp adjustments for ph

Tap water 7.0
55 tap 7.2

Mash initially

Sparge water 15l
Added 1g citric acid ph dropped to 4!
2(3//-
Added .3 bi carb ph now 5.3

Sparge water 5.61

Ph of last run off from sparge 5.6

Pre boil gravity 1.050 at 32c

Final chilled wort Ph 5.00

Approx 22l 1.044 at 31c

Approx 4.5L of the dreggs, run through kava filter bag, into 11L fermentor

Added starter, small portion into 4.5l

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sassy-red-score-sheet-2014-02-3

Notes:

Aroma: Vegetal (hops maybe?) might be DMS  5/12
Appearance: Very close colour, almost spot on 3/3
Flavour: Lacking body 2/5
Mouthfeel: Lacking body
Overall impression: Meeds more malt intensity, needs more body
get rid of DMS, pretty good clone

28/50 – 2nd place – 1st place Barb with 29 points.