200 Cara Amber
400g gladiator
6kg pils malt
500g sugar
3g yeast nutrient
3g lime
1 hour mash
Started WF12 culture on Tuesday, scaling up to 1L. Smelt bad, tasted and discarded.
30g Motueka 6.8% alpha hops.
Pitched with Mangrove Jacks Belgian Ale yeast. Re-hydrated, fermenting at 26c.
Blonde 1.052 og
Amber 1.062 og
ESB II
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 2.00 g | Gypsum (Calcium Sulfate) (Mash 60.0 mins) | Water Agent | 1 | – |
| 6.50 kg | Gladfield Ale Malt (3.0 SRM) | Grain | 2 | 93.5 % |
| 0.45 kg | Gladfield Medium Crystal Malt (55.8 SRM) | Grain | 3 | 6.5 % |
| 40.00 g | Goldings, East Kent [5.80 %] – Boil 60.0 min | Hop | 4 | 20.6 IBUs |
| 20.00 g | East Kent Goldings (EKG) [8.00 %] – Boil 30.0 min | Hop | 5 | 10.9 IBUs |
| 1.00 g | Koppa Floc (Boil 15.0 mins) | Fining | 6 | – |
| 20.00 g | Goldings, East Kent [5.80 %] – Boil 15.0 min | Hop | 7 | 5.1 IBUs |
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 18.13 l of water at 73.1 C | 65.6 C | 75 min |
Sparge: Fly sparge with 17.83 l water at 75.6 C
190 carabelg
600g gladiator
6kg pils malt
500g sugar
3g yeast nutrient
3g lime
Long 2 hour mash as was out.
Boiled until golden added 150g to boil.
Started la Trappe culture on Tuesday, scaling up to 1L
30g Whakatu hops
5.8kg Baird alt malt
500g crystal?
Melenoiden malt
265g own green hops
2/3 first wort at 80c
2/3 remaining third at 15mins
Remaining at chilled 80c and whirlpooled.
Drew off sausepan of first runnings, threw in 3 handfuls of hops and reduced to half volume.
Pitched into 5l demijohn.
6Kg gladfield NZ pils
600 cara-pils
50 cara-abbey
50 cara-belg
32g Wakatu
12g Wakatu at 15, 1g Koppa floc.
2 g citric to adjust mash pH to 5.4sh. No other water adjustments (No campden tablet)
Candi Sugar
400G sugar, gallss of water, 2.5g Wyeast yeast nutrient, 2.5g Lime
Start La Trappe culture on plate and scaled up over 4 days to 450ml
fermenting at 21.5C
11L glass, blonde
15L plastic dark
1.5L caraffe mix – overflow
Dark 1.050 at 35c
Blonde 1.040 at 35c
Berliner Weisse
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 1.75 kg | Gladfield Pilsner Malt (1.9 SRM) | Grain | 1 | 43.8 % |
| 1.75 kg | Organic Wheat Malt (2.1 SRM) | Grain | 2 | 43.8 % |
| 0.50 kg | Gladfield Pilsner Malt – uncrushed Soured (1.9 SRM) | Grain | 3 | 12.5 % |
| 16.00 g | Wakatu (Hallertau Aroma) [7.50 %] – Boil 20.0 min | Hop | 4 | 8.0 IBUs |
| 1.0 pkg | American Ale II (Wyeast Labs #1272) [124.21 ml] | Yeast | 5 | – |
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 10.43 l of water at 73.1 C | 65.6 C | 75 min |
Sparge: Fly sparge with 22.57 l water at 75.6 C
Uncrushed 6.20
Mash ph 6.60
Combined ph 6.28
3.30pm
12/01/2015 7:46 pH 4.36 (1342 raw – did not calibrate)
Fell to 45c over night. Smells quite high.
14 jan 2015.
Ph dropped to 3.9 after 3’days.
O.g 1.028
Pitched American ale 2 yeast @35c taken as sample from epic pale ale, built up on stir plate for 4 days.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 5.00 kg | Gladfield Ale Malt (3.0 SRM) | Grain | 1 | 82.0 % |
| 0.60 kg | Gladfield Gladiator Malt (3.2 SRM) | Grain | 2 | 9.8 % |
| 0.50 kg | Gladfield Medium Crystal Malt (55.8 SRM) | Grain | 3 | 8.2 % |
| 8.00 g | Cascade [6.90 %] – Boil 75.0 min | Hop | 4 | 5.6 IBUs |
| 16.00 g | Cascade [6.90 %] – Boil 45.0 min | Hop | 5 | 9.8 IBUs |
| 1.00 g | Koppa Floc (Boil 15.0 mins) | Fining | 6 | – |
| 38.00 g | Cascade [6.90 %] – Boil 10.0 min | Hop | 7 | 9.2 IBUs |
| 46.00 g | Cascade [6.90 %] – Boil 0.0 min | Hop | 8 | 0.0 IBUs |
| 1.0 pkg | American Ale II (Wyeast Labs #1272) [124.21 ml] | Yeast | 9 | – |
| 60.00 g | Cascade- 1st Dose [6.90 %] – Dry Hop 5.0 Days | Hop | 10 | 0.0 IBUs |
| 60.00 g | Cascade- 2nd Dose [6.90 %] – Dry Hop 5.0 Days | Hop | 11 | 0.0 IBUs |
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 15.91 l of water at 73.1 C | 65.6 C | 75 min |
Sparge: Fly sparge with 20.78 l water at 75.6 C
ABV: 5.3%
Did not a campden table to treat water.
2g citric acid – pH 20 mins into mash 5.26
14 jan 2014
Kegged with 100ml isinglass, rocked at 22c for approx 20 mins at 20 psi.
Put in fridge with gas still connected at 20psi.
O.g 1.052
F.g 1.014
5.1%
Added 3l to strong ale that was alcohol hot.
1.050 at 33c
1.008 fg
Kegged 19L
5L put on dregs of sour from Richard
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 6.10 kg | Gladfield Ale Malt (3.0 SRM) | Grain | 1 | 95.3 % |
| 0.20 kg | Gladfield Medium Crystal Malt (55.8 SRM) | Grain | 2 | 3.1 % |
| 0.10 kg | Gladfield Dark Crystal Malt (91.4 SRM) | Grain | 3 | 1.6 % |
| 30.00 g | Goldings, East Kent [5.80 %] – Boil 60.0 min | Hop | 4 | 16.1 IBUs |
| 12.00 g | Nugget [12.20 %] – Boil 60.0 min | Hop | 5 | 13.5 IBUs |
| 15.00 g | Challenger [8.00 %] – Boil 30.0 min | Hop | 6 | 8.5 IBUs |
| 1.00 g | Koppa Floc (Boil 15.0 mins) | Fining | 7 | – |
| 15.00 g | Goldings, East Kent [5.80 %] – Boil 15.0 min | Hop | 8 | 4.0 IBUs |
| 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
1968 ESB yeast from slant, on stir plate for 6 days in 500 ml wort