Posts Tagged ‘new zealand’
AG#86 – Ta Moko II
Posted on: August 4, 2012
- In: Brewing
- 9 Comments
Ta Moko II – A re-brew with minor tweaks for hop Alphas and added 5% Flaked Oats. The last version of this beer is here. If this beer is as good as the last brew it won’t last long and is as good a reason as any to think about investing in a bigger copper boiler / 50 Litre Keg-boiler 😉
Fermentables:
Lager Malt – 75%
Carapils (Weyermann) – 10%
Wheat Malt – 8%
Flaked Oats – 5%
Cara Munich Type III (Weyermann) – 2%
Hops:
Pacific Gem – 17 % @ 60 mins – 15g
Pacific Gem – 17 % @ 15 mins – 10g
Nelson Sauvin – 12.1 % @ 10 mins – 41g
Nelson Sauvin – 12.1 % @ 0 mins – 51g
Final Volume: 23 Litres
Original Gravity: 1.040
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 10.1 Litres
Mash Efficiency: 75 %
Bitterness: 52 EBU
Colour: 8 EBC
Mash: 60-90mins @ 67°c
Boil: 60mins
Liquor Treatment: as previous Ta Moko Brew / GW Calc ‘General Purpose’.
Yeast: Safale US-05
Malts are, Lager, Carapils, Wheat, CaraMunich III, and Flaked Oats, I put the Gypsum in the mash and the other salts went in the boil:
Hops from @TheMaltMiller:
Fairly reserved on the hopping, all but 15g of FWH are in the last 15mins of the boil:
Filling the Mash Tun with hot Liquor, I use about 83°c and leave it to pre-heat the tun allowing it to cool down to my Strike Temperature before mashing in, I mashed in at 74°c:
Full copper heating with the FWH:
Half a protafloc tablet into a 23L brew @ 5mins left:
The 50g of 80°c Steep hops:
I liquored back 1.6 litres to get OG 1040 and near as damn it to my required volume:
This is FV1 full of Ta Moko wort with US-05 dry sprinkled, I may skim and re-pitch for next weekends Chinook Blonde Brew:
Mashed in just after 8am and finished before 2pm with a brief trip to town to get a strip-light for the kitchen, 2nd breakfast was had in-between batch sparges and lunch while running wort to the FV 🙂
*Bottled 18th Aug ’12 – with 80g of white sugar
AG#83 – Ring of Fire
Posted on: July 1, 2012
- In: Brewing
- 4 Comments
Ring of Fire – This is a brew using two New Zealand hops I’ve never tried, ‘Pacifica’ and ‘Pacific Jade’ the latter smells like a cross between Citra & Nelson Sauvin to me…
The name is taken from the the hops / Pacific Ocean / volcanic “Ring of Fire”, part of which passes through New Zealand giving them Geothermal activity and Earthquakes.
A fairly sensible malt bill with German Munich Malt for some maltiness and Cara-Pils & Cara-Belge for some body & Sweetness, I’m going fairly restrained on the early bittering and quite light on the 5 minute hops as I want to leave the Dry Hopping to do the talking which will be the remainder of the two 100g packs of hops, should be around 50g of each.
Fermentables:
Lager Malt – 75%
Munich Malt I (Weyermann) – 10%
Carapils (Weyermann) – 5%
Flaked Oats – 5%
Cara Belge (Weyermann) – 5%
Hops:
NZ Pacifica – 6.1 % @ 60 mins – 10g (FWH)
Pacific Jade – 15.1 % @ 60 mins – 10g (FWH)
NZ Pacifica – 6.1 % @ 30 mins – 10g
Pacific Jade – 15.1 % @ 30 mins – 10g
Pacific Jade – 15.1 % @ 5 mins – 30g (with 20min Steep)
NZ Pacifica – 6.1 % @ 5 mins – 30g (with 20min Steep)
Dry Hops: (These will be added near the end of fermentation before cooling)
Pacific Jade – 50g
NZ Pacifica – 50g
Final Volume: 23 Litres
Original Gravity: 1.049 – I got 1053 so liquored-back 1.7 Litres
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 12.5 Litres
Mash Efficiency: 75 % – I actually hit over 83%
Bitterness: 50 EBU (I still have the BeerEngine software set to 25% Hop Utilisation)
Colour: 9 EBC
Mash: 67°c for 60-90mins
Yeast: Safale us-05
Liquor Treatment: General setting via www.thehomebrewforum.co.uk/water.php
Malts & Temp:
First Wort Hops and liquor Salts for the boil:
The 5 min Hops & 1 Protafloc tablet:
Recirculating about 6 litres to get rid of the Turbid wort before running to the copper:
5min Hops going in:
Break material forming during cooling:
OG:1053, I liquored back to correct 1049 gravity in FV:
Pretty straight forward brewday, bleached a couple of crates of bottles thoroughly in amongst brewing to prepare to bottle AG#82 on Tuesday-ish 🙂
Liquoring back:
Its pretty easy to use a Smart Phone based app to help you calculate your liquoring back volume, but probably just as easy to use a calculator, it goes a like this.
Wort OG x Volume = (Litre Degrees)
Litre Degrees / Target OG = Volume to make up to with Liquor-Back
(We drop the leading 10 from the 1053 giving us 53)
Its important to read your Hydrometer/Saccharometer correctly and adjusting for sample temperature and know an accurate volume for the wort that you’ve collected.
*Bottled 15th Jul ’12 – with 90g sugar to 20.5 Litres of beer, tastes pretty green / grassy / zingy / catty, will probably take 2 or 3 weeks to settle down in the bottle.
*18th Jul ’12 – Cheeky taster, Orange zest and smooth, slight musky edge… bet would work well as an IPA or just a lovely refreshing summer pint.
A Tale of 3 Weizen
Posted on: July 16, 2011
- In: Brewing
- 11 Comments
I’ve been a fan of Schneider Weisse for a while now, their Hopfen-Weisse is lovely and @JamesClayBeers mentioned that it was *Amarillo hopped, and Schneider are bringing out a Nelson Sauvin hopped special version.
So I’ve got a vague brewing plan… having just started waking up some out of date Whitelabs WLP300 Hefeweizen yeast.
Current garage malt stocks are about half a sack each of Lager and Wheat malts, with a few kilos of Weyermann Munich I & II along with lots of cara/crystal-esque malts.
I’ve started the yeast off in 1 Litre of 1040 wort, which will hopefully get going ok, I’ll then add 2 or 3 Litres more after decanting the beer off the yeast sediment and let it ferment out and again decant off some of the beer then split the yeast 3-ways for three different Hefeweizen. One will be German hopped, one American Hopped and another will use New Zealand hops.
*Thanks to the kind email reply from Sandra at www.schneider-weisse.de I now know that its the Brooklyn Brewery Hopfen-Weisse which is hopped with Amarillo and the Schneider is hopped with Saphir. – Its brilliant when breweries are helpful towards homebrewers, gives you that warm fuzzy feeling 🙂
The following recipes could change! (assume Mash Efficiency: 75 %) I’d probably treat my liquor to a Lager profile and I would be using Protofloc copper finings.
Nelson Weizen – Brewday #1 Complete
- Wheat Malt – 50%
Lager Malt – 45%
CaraHell – 5% - Nelson Sauvin – 13.0 % @ 60 mins – 23g
Nelson Sauvin – 13.0 % @ 5 mins – 40g - Final Volume: 23 Litres
Original Gravity: 1.050
Bitterness: 40 EBU
Colour: 13 EBC
Amarillo Weizen – Brewday #2 Complete
- Wheat Malt – 50%
Lager Malt – 40%
Melanoidin Malt – 10% - Amarillo – 9.4 % @ 60 mins – 34g
Amarillo – 9.4 % @ 5 mins – 40g - Final Volume: 23 Litres
Original Gravity: 1.050
Bitterness: 40 EBU
Colour: 16 EBC
Then one of the following, either a Munich malt based or a really basic Hefe.
Munich Weißbier – Brewday #3 Complete
- Wheat Malt – 60%
Munich Malt I (Weyermann) – 30%
Munich Malt II (Weyermann – 10% - Hallertauer Hersbrucker – 2.9 % @ 60 mins – 20g
Hallertauer Mittlefruh – 4.1 % @ 60 mins – 20g
Hallertauer Hersbrucker – 2.9 % @ 10 mins – 10g
Hallertauer Mittlefruh – 4.1 % @ 10 mins – 10g - Final Volume: 23 Litres
Original Gravity: 1.050
Bitterness: 16 EBU
Colour: 15 EBC
Hefe
- Wheat Malt – 60%
Lager Malt – 40% - Hallertauer Hersbrucker – 2.9 % @ 60 mins – 40g
Hallertauer Hersbrucker – 2.9 % @ 10 mins – 20g - Final Volume: 23 Litres
Original Gravity: 1.050
Bitterness: 13 EBU
Colour: 5 EBC
Thoughts on recipes most appreciated, cheers 🙂
AG#37 – Nelson Brucker
Posted on: September 12, 2010
- In: Brewing
- 3 Comments
I’ve been pondering on this one for a while, I think this is going to make a good combo of Hops… with hopefully a slightly spicy edge from the Crystal Rye and some good maltiness. Thats the plan at least!
Nelson Brucker
Fermentables:
Pale Malt – 2740g – 75% (Actually 3650g as I weighed the total grain amount rather than the Pale malt!)
Crystal Rye Malt – 365g – 10%
Munich Malt – 365g – 10%
Torrefied Wheat – 180g – 5%
Hops:
Hallertauer Hersbrucker @ 60 mins 15g
Nelson Sauvin @ 60 mins 15g
Hallertauer Hersbrucker @ 15 mins 40g
Nelson Sauvin @ 15 mins 20g
Nelson Sauvin @ 0 mins 20g
Hallertauer Hersbrucker @ 0 mins 30g
Final Volume: 23 Litres – I’ve been going against my half batches a bit lately 
Original Gravity: 1.040 – (Actually 1.050 due to Pale malt mess up!)
Final Gravity: 1.010
Alcohol Content: 3.9% ABV – (Actually 5%)
Total Liquor: 32 Litres
Mash Liquor: 9.1 Litres
Mash Efficiency: 85 % – I’m starting out at 85% now rather than 75% (Actual Efficiency was 86.2%)
Bitterness: 42 EBU – (Actually 39 as I added 5 mins to boil to compensate a little)
Colour: 28 EBC – (Actually 30EBC, though it does look a nice colour)
Today’s malts:
Weighing out the salts:
Boring Mash shot:
Our hops today are…:
First runnings going into the copper with First Wort hops:
Copper about Half full, collected a total of 30L @ 10.2Brix = 1.039, 108% Mash Efficiency??!! I think I must have weighed something wrong?! Maybe an extra kilo of Pale if it looks like its going to be a 5.1% after the boil:
Weirdly I managed to hit 1040!:
Quite like this colour, its Beer coloured:
Pitched Safale US-05 at 22-23c
The post boil gravity was 1043 according to the Refractometer’s 11.2brix which should make the 4% beer I was aiming for if it finishes at 1012! (I’m a little confused about all this, should I really stick to 75% mash efficiency in my recipe software?)
1043 – 1012 x 0.129=3.999% ABV
*Bottled 22nd Sept ’10 with 75g White Sugar
AG#16 – Once were Warriors
Posted on: December 12, 2009
- In: Brewing
- 3 Comments
Pale and Hoppy could be an NPA (New-Zealand Pale Ale)… and a nice NZ film reference for the name 
After tasting my other recent Nelson Sauvin hopped beer I see there is a good rounded mouth filling full hoppiness to the hops so I’m more than doubling the amount that I put in my last brew and going for a 80c steep for the lates.
Next weekend I may do a mad mix of Nelson+Cascade+Centennial with an almost identical grain bill.
Once Were Warriors
Fermentables:
Golden Promise 2240g – 86%
Wheat Malt 260g – 10%
Crystal Malt 100g – 4%
Hops:
Pacific Gem @ 60 mins – 8g (FWH)
Nelson Sauvin @ 15 mins – 26g
Nelson Sauvin @ 0 mins – 26g (Going to let it cool a bit then do a 20 minute steep)
*maybe Dry hop, but probably not, will see…*
Final Volume: 12 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Total Liquor: 18.8 Litres
Mash Liquor: 6.5 Litres
Mash Efficiency: 75 %
Bitterness: 51 EBU
Colour: 15 EBC
Maybe a bit of Burtonisation to the liquor, if I can be arsed, if not just a good helping of Gypsum to the Mash & Boil
The Pics…
The grain bill, Golden Promise pale malt, Standard Crystal malt, Wheat malt, 10g of Gypsum 5g of Epsom salt added to my liquor:
Doughing in:
Aiming for 67c so not far off:
pH looks spot on:
Nelson Sauvin and Pacific Gem hops weighed out with half a Protafloc tab crushed to the right, if this was a full 23L brew it would have taken a full packet of hops but as I am just doing a 12L I managed to just have enough Nelsons in a part bag from the other week :
End of 90 minute Mash:
Sparge water running into Tun for first batch:
Collected wort 1022/24 ish @ 55.5c and 17.5 litres collected in boiler makes for up-to 82% Mash efficiency:
Just coming to the boil:
Nottingham yeast to rehydrate:
Big ugly cold break!!:
Hit the OG right on the nail:
Aeration:
Did a 20 min steep @ 80c for those last hops, lovely clear wort running off the boiler which tasted pretty good though not as bitter as hoped.
Pitched rehydrated Notts yeast at about 23c, I’ll expect activity before long 🙂
***Update*** Bottled 22nd Dec ’09 with 50g DSM, the bitterness has come through now should be good 🙂
Probably Due To Network Congestion 
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