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AG#134 – Trapped Nerve Red

Posted on: May 13, 2015

AG#134 – Trapped Nerve Red – I’m off work due to a trapped nerve in my lower back, so thought I’d do some low impact homebrewing. Its based around an old recipe from 2011 which turned out a pretty good red-ish in colour and had bags of malty sweet toffee body making the hops all juicy-fruit yumminess! So a fine excuse to use up some open packs of hops in the freezer 🙂

Fermentables:
Pale Malt – 78%
Vienna Malt – 10%
Crystal Malt, Extra Dark – 4%
Caragold – 4%
Crystal Malt – 4%

Hops:
Triskel Whole 4.82 % @ 60 mins – 22g (FWH)
NZ Cascade Whole 8.5 % @ 15 mins – 10g
Experimental 366 Whole 15.7 % @ 15 mins – 10g
Amarillo Whole 10.9 % @ 15 mins – 10g
Citra Whole 15.0 % @ 0 mins – 9g (20min Hop Stand at 80c)
Amarillo Whole 10.9 % @ 0 mins – 31g (20min Hop Stand at 80c)
Riwaka Whole 5.9 % @ 0 mins – 34g (20min Hop Stand at 80c)
NZ Cascade Whole 8.5 % @ 0 mins – 66g (20min Hop Stand at 80c)
Experimental 366 Whole 15.7 % @ 0 mins – 49g (20min Hop Stand at 80c)

Final Volume: 23 Litres
Original Gravity: 1.057
Final Gravity: 1.014
Alcohol Content: 5.6% ABV
Mash Efficiency: 75 %
Bitterness: 28 EBU
Colour: 50 EBC
Yeast: Safale us-05
Mash: 69c for at least an hour depending on how lazy you want to be.
Boil: 60mins

I drilled a few extra holes in this before I used it:
AG#134 - Trapped Nerve Red
The Malts:
AG#134 - Trapped Nerve Red
First Runnings onto the Hops:
AG#134 - Trapped Nerve Red
A Rather Large Stack of hops:
AG#134 - Trapped Nerve Red
Yeast to pitch after a good aeration:
AG#134 - Trapped Nerve Red

Took things steady, the only heavy thing to move was the full FV which Emma helped me with.
We have been all too busy for homebrewing while we are setting up the ‘real’ brewery!
Keep an eye on our twitter feed @WishboneBrewery our Blog page, FlickrInstagram, YouTube & Facebook for updates.

*Bottled: 24th May ’15 with 80g priming sugar.

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