Wilberforce brewing Sun, 14 Oct 2018 00:13:18 +0000 en-NZ hourly 1 https://wordpress.org/?v=5.3.6 Decoction Concoction – CalCom SMaSH – California Common Beer /decoction-concoction-calcom-smash-california-common-beer/ Sun, 14 Oct 2018 00:13:18 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1767
 
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 Mar 2018
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes: Brought mash up to 62c Drew off 2L mash and liquid, Brought to boil for 10 mins. Repeated 3 times. Mashout 72c.

Ingredients
Amt Name Type # %/IBU
1.00 g Lactic Acid (Mash 60.0 mins) Water Agent 1 –
6.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 2 100.0 %
5.00 g Polaris [21.00 %] – Boil 60.0 min Hop 3 9.8 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 4 –
15.00 g Polaris [21.00 %] – Boil 15.0 min Hop 5 14.6 IBUs
25.00 g Polaris [21.00 %] – Steep/Whirlpool 15.0 min Hop 6 12.2 IBUs
2.0 pkg California Lager (Mangrove Jack’s #M54) Yeast 7 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.2 %
Bitterness: 36.6 IBUs
Est Color: 3.7 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: Decoction Mash, Triple
Sparge Water: 9.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.72
Measured Mash PH: 5.20
Total Grain Weight: 6.00 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
Acid Rest Add 25.04 l of water at 36.2 C 35.0 C 45 min
Protein Rest Decoct 6.68 l of mash and boil it 50.0 C 60 min
Saccharification Decoct 8.36 l of mash and boil it 64.4 C 15 min
Saccharification Decoct 3.62 l of mash and boil it 68.9 C 15 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 9.97 l water at 75.6 C

Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

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

]]> Pale Ale – Deep Creak Lotus /pale-ale-deep-creak-lotus/ Sun, 26 Aug 2018 05:53:39 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1764
 
Type: All Grain
Batch Size: 26.00 l
Boil Size: 30.63 l
Boil Time: 60 min
End of Boil Vol: 28.12 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 28 Jan 2013
Brewer: Rhys Williams
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
4.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 1 –
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 –
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 –
5.00 kg Gladfield Ale Malt (3.0 SRM) Grain 4 96.2 %
0.20 kg Gladfield Light Crystal Malt (32.0 SRM) Grain 5 3.8 %
10.50 g Pacific Jade [13.00 %] – Boil 60.0 min Hop 6 14.0 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 7 –
30.00 g Wai-iti [3.00 %] – Boil 10.0 min Hop 8 3.4 IBUs
30.00 g Taiheke – Cascade, New Zealand [7.00 %] – Steep/Whirlpool 15.0 min Hop 9 5.4 IBUs
30.00 g Wai-iti [3.00 %] – Steep/Whirlpool 15.0 min Hop 10 2.3 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 11 –
1.37 tsp Yeast Nutrient (Primary 3.0 days) Other 12 –
30.00 g Taiheke – Cascade, New Zealand [7.00 %] – Dry Hop 4.0 Days Hop 13 0.0 IBUs
30.00 g Wai-iti [3.00 %] – Dry Hop 4.0 Days Hop 14 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.045 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 25.0 IBUs
Est Color: 5.5 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: 22.27 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.66
Measured Mash PH: 5.20
Total Grain Weight: 5.20 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 13.56 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 22.27 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

]]> Decoction Concoction – SMaSH /decoction-concoction-smash/ Sat, 10 Mar 2018 02:01:41 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1761
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 Mar 2018
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes: Brought mash up to 62c Drew off 2L mash and liquid, Brought to boil for 10 mins. Repeated 3 times. Mashout 72c.

Ingredients
Amt Name Type # %/IBU
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 –
6.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 2 100.0 %
15.00 g Nelson Sauvin [12.00 %] – Boil 60.0 min Hop 3 16.7 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 4 –
15.00 g Nelson Sauvin [11.30 %] – Boil 15.0 min Hop 5 7.8 IBUs
55.00 g Nelson Sauvin [11.30 %] – Steep/Whirlpool 15.0 min Hop 6 14.3 IBUs
2.0 pkg California Lager (Mangrove Jack’s #M54) Yeast 7 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 38.8 IBUs
Est Color: 4.8 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: Decoction Mash, Triple
Sparge Water: 9.97 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.68
Measured Mash PH: 5.20
Total Grain Weight: 6.00 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
Acid Rest Add 25.04 l of water at 36.2 C 35.0 C 45 min
Protein Rest Decoct 6.68 l of mash and boil it 50.0 C 60 min
Saccharification Decoct 8.36 l of mash and boil it 64.4 C 15 min
Saccharification Decoct 3.62 l of mash and boil it 68.9 C 15 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 9.97 l water at 75.6 C

Mash Notes: Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

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

Mashed to 63c. Drew off 2L mash and liquid – brought to boil and boiled for 10 mins. Re-added to mash. Repeated 3 times. Mashout at 72c.

 
]]> Amber Ale III /amber-ale-iii/ Sun, 11 Feb 2018 01:49:22 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1759 American Amber Ale (10 B)

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: 15 Jul 2017
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0

Taste Notes: Recircing pumped about 5l of wort onto the floor! Added 700g more grain and then reduced by boiling to try to get the o.g. back up.

Ingredients

Amt

Name

Type

#

%/IBU

2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 –
1.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 –
6.00 kg Pale Ale Malt (Bairds) (2.5 SRM) Grain 3 95.2 %
0.30 kg Gladfield Shepherds Delight Malt (152.3 SRM) Grain 4 4.8 %
5.00 g Citra [12.00 %] – Boil 60.0 min Hop 5 5.5 IBUs
5.00 g Simcoe [13.00 %] – Boil 60.0 min Hop 6 5.9 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 7 –
10.00 g Citra [12.00 %] – Boil 15.0 min Hop 8 5.4 IBUs
10.00 g Simcoe [13.00 %] – Boil 15.0 min Hop 9 5.9 IBUs
20.00 g Citra [12.00 %] – Steep/Whirlpool 20.0 min Hop 10 6.6 IBUs
20.00 g Simcoe [13.00 %] – Steep/Whirlpool 20.0 min Hop 11 7.2 IBUs
1.0 pkg Liberty Bell (Mangrove Jack’s #M36) Yeast 12 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 36.5 IBUs
Est Color: 11.1 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: 18.88 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.58
Measured Mash PH: 5.20

Total Grain Weight: 6.30 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 16.43 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.88 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
Changed to use American hops – End of mash was high temp ~72c so got it back to 68c. Too much water added at mash, so had 3L off on the side boiled. Boilded ~40 mins to reduce volume as spectrometer was reading 10 – by end of boil was 14 ~ 1056 og
Brewed for Nationals.

Created with BeerSmith

]]> Amber Ale II /amber-ale-ii/ Sat, 16 Sep 2017 05:00:27 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1756
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: 15 Jul 2017
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 –
1.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 –
6.00 kg Pale Ale Malt (Bairds) (2.5 SRM) Grain 3 93.8 %
0.30 kg Caraaroma (130.0 SRM) Grain 4 4.7 %
0.10 kg Gladfield Shepherds Delight Malt (152.3 SRM) Grain 5 1.6 %
18.00 g Dr. Rudi [11.20 %] – Boil 60.0 min Hop 6 18.2 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 7 –
10.00 g Cascade [6.10 %] – Boil 15.0 min Hop 8 2.7 IBUs
10.00 g Centennial [11.50 %] – Boil 15.0 min Hop 9 5.2 IBUs
30.00 g Cascade [6.10 %] – Steep/Whirlpool 20.0 min Hop 10 5.0 IBUs
20.00 g Centennial [11.50 %] – Steep/Whirlpool 20.0 min Hop 11 6.3 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: 37.5 IBUs
Est Color: 12.2 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: 18.72 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.56
Measured Mash PH: 5.20
Total Grain Weight: 6.40 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 16.69 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.72 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

Changed to use American hops – End of mash was high temp ~72c so got it back to 68c. Too much water added at mash, so had 3L off on the side boiled. Boilded ~40 mins to reduce volume as spectrometer was reading 10 – by end of boil was 14 ~ 1056 og

Brewed for Nationals.
]]> Sawmill doctor clone /sawmill-doctor-clone/ Sat, 12 Aug 2017 06:05:40 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1718
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: 12 Aug 2017
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
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 –
2.00 g Citric Acid (Mash 60.0 mins) Water Agent 2 –
1.50 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 –
2.10 kg Gladfield Munich Malt (7.9 SRM) Grain 4 29.6 %
2.10 kg Gladfield Pilsner Malt (1.9 SRM) Grain 5 29.6 %
2.10 kg Gladfield Vienna Malt (3.5 SRM) Grain 6 29.6 %
0.30 kg Caramunich I (Weyermann) (51.0 SRM) Grain 7 4.2 %
0.25 kg Carafa III (Weyermann) (525.0 SRM) Grain 8 3.5 %
0.24 kg Gladfield Pale Chocolate Malt (456.9 SRM) Grain 9 3.4 %
22.00 g Pacific Jade [13.30 %] – Boil 75.0 min Hop 10 26.3 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 11 –
2.50 g Yeast Nutrient (Boil 15.0 mins) Other 12 –
10.00 g Pacific Jade [13.30 %] – Steep/Whirlpool 20.0 min Hop 13 3.5 IBUs
10.00 g Pacifica [13.30 %] – Steep/Whirlpool 20.0 min Hop 14 3.5 IBUs
2.0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50.28 ml] Yeast 15 –
3.00 g Yeast Nutrient (Primary 3.0 days) Other 16 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.063 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.4 %
Bitterness: 33.2 IBUs
Est Color: 32.1 SRM
Measured Original Gravity: 1.062 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 6.8 %
Calories: 582.4 kcal/l

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 17.61 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.51
Measured Mash PH: 5.20
Total Grain Weight: 7.09 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 18.49 l of water at 73.1 C 66.7 C 60 min

Sparge: Batch sparge with 2 steps (3.11l, 14.50l) of 75.6 C water

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, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Dark grains added at Vorlauf – needed to add more to get correct colour.

Also ~ 3.5 litres to make a lager version – hopped with 8g pacific jade, 1g pacific gem at 15mins
was 1.060 – diluted with boiling water – for Sawmill lager competition – 1.046 o.g

Dual brew with Ben.

Used 2x angel yeast from Marko – BF27 – equivalent to 34/70

Used grainfather fermentor – due to double wall – took 4 days to get down to 12.5c

]]> Irish Stout – WBC /irish-stout-wbc/ Sat, 29 Jul 2017 08:46:16 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1721
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: 29 Jun 2017
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 Citric Acid (Mash 60.0 mins) Water Agent 1 –
3.50 kg Gladfield Ale Malt (3.0 SRM) Grain 2 61.4 %
1.00 kg Barley, Flaked (1.7 SRM) Grain 3 17.5 %
0.40 kg Gladfield Dark Crystal Malt (96.4 SRM) Grain 4 7.0 %
0.40 kg Gladfield Roast Barley (736.0 SRM) Grain 5 7.0 %
0.20 kg Carafa III (525.0 SRM) Grain 6 3.5 %
0.20 kg Gladfield Gladiator Malt (5.1 SRM) Grain 7 3.5 %
30.00 g NZ Challenger [7.40 %] – Boil 75.0 min Hop 8 22.6 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 9 –
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 10 –

Gravity, Alcohol Content and Color

Est Original Gravity: 1.048 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 22.6 IBUs
Est Color: 44.1 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, Full Body, Batch Sparge
Sparge Water: 19.84 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.43
Measured Mash PH: 5.20
Total Grain Weight: 5.70 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 14.87 l of water at 75.7 C 68.9 C 45 min

Sparge: Batch sparge with 2 steps (5.34l, 14.50l) of 75.6 C water

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

Recipe from memory as did not save ;-(

Mashout 15 mins at 76c, vorlauf dark grains

og. 1.051 f.g 1.020 4.04% abv

]]> Amber Ale /amber-ale/ Sat, 15 Jul 2017 05:35:32 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1715
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: 15 Jul 2017
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes: Could use more whirlpool hops
Ingredients
Amt Name Type # %/IBU
6.00 kg Gladfield Ale Malt (3.0 SRM) Grain 1 95.2 %
0.30 kg Gladfield Shepherds Delight Malt (152.3 SRM) Grain 2 4.8 %
17.00 g Dr. Rudi [11.70 %] – Boil 60.0 min Hop 3 18.5 IBUs
20.00 g Motueka [7.00 %] – Boil 30.0 min Hop 4 10.0 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 5 –
40.00 g Motueka [7.00 %] – Steep/Whirlpool 20.0 min Hop 6 7.9 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 36.4 IBUs
Est Color: 11.6 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: 18.88 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.56
Measured Mash PH: 5.20
Total Grain Weight: 6.30 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 16.43 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.88 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

Used Angel yeast ale yeast from Marko – CN36

 

 

 

 

 

 

 

 

 

]]> Belgian Brune /belgian-brune/ Sun, 25 Jun 2017 01:21:18 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1672
  • 6kg Gladfield pils malt
  • 300g Gladfield toffee malt
  • 300g Carared malt
  • 30g Motueka 6.4% @ 60
  • 10g Motueka @ 15, 1g Koppa floc
  • 600 g cane sugar – converted to candi sugar with 2.5g lime, 2.5g wyeast yeast nutrient

    • Used 2nd Gen Safale BE-256 harvested from Belgian Blonde.

    Use Tilt digital hydrometer

     

    ]]>         Belgian Blonde /belgian-blonde/ Sun, 18 Jun 2017 03:21:04 +0000 http://wilberforce.wordpress.nzinternet.co.nz/?p=1679
  • 6kg Gladfield pils malt
  • 600g amomatic malt
  • 30g Motueka 6.4% @ 60
  • 600 g cane sugar – converted to candi sugar with 2.5g lime, 2.5g wyeast yeast nutrient – to mid blonde

    • 2 packets of  Safale BE-256 yeast

    Use Tilt digital hydrometer

    ]]>