As i'm going to NZ in a little while I thought it fitting to brew an NZ pale which I can sample before I fly out. @dads_ale kindly included 100g riwaka hops in a recent bottle swap so I've used those along with Waimea.
The brew didn't start very well, last Sunday I went to make a starter from some harvested WLP001 - California Ale but it had a dodgy looking white layer on the top of the beer so I decided to chuck it and used WYeast 1028 - London Ale instead.
Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.052 SG
Estimated FG: 1.011 SG
Estimated ABV: 5.3 %
Estimated Color: 11.9 EBC
Estimated IBU: 45.8 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes
Ingredients:
------------
4.50 kg Pale Malt (2 Row) UK (5.9 EBC)
0.30 kg Caramel/Crystal Malt - 30L (59.1 EBC)
0.30 kg Oats, Flaked (2.0 EBC)
0.17 kg Carapils (Briess) (3.0 EBC)
0.17 kg Wheat Malt, Pale (Weyermann)
15.00 g Bravo [14.80 %] - Boil 60.0 min
0.25 tsp Protafloc (Boil 15.0 mins)
20.00 g Riwaka [4.50 %] - Boil 10.0 min
20.00 g Waimea [15.70 %] - Boil 10.0 min
30.00 g Riwaka [4.50 %] - Boil 5.0 min
30.00 g Waimea [15.70 %] - Boil 5.0 min
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
50.00 g Riwaka [4.50 %] - Dry Hop
50.00 g Waimea [15.70 %] - Dry Hop
Mash:
-----
65.0 C 60 min
This was my first time using crushed malt from The Malt Miller rather than my regular supplier which I was hoping would resolve my efficiency issues...
...and it bloomin did, I hit 1.051!!!!! : The sparge was much slower than usual which I thought was a good sign.
Brewed on Wednesday evening and it all went swimmingly, fermentation was well underway the following morning and should be finished in another day or so. I'll dry hop for 4 days at 17c before crash cooling for 3 days.
Edit: there is an error in the title, it's brew #25.
The brew didn't start very well, last Sunday I went to make a starter from some harvested WLP001 - California Ale but it had a dodgy looking white layer on the top of the beer so I decided to chuck it and used WYeast 1028 - London Ale instead.
Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.052 SG
Estimated FG: 1.011 SG
Estimated ABV: 5.3 %
Estimated Color: 11.9 EBC
Estimated IBU: 45.8 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes
Ingredients:
------------
4.50 kg Pale Malt (2 Row) UK (5.9 EBC)
0.30 kg Caramel/Crystal Malt - 30L (59.1 EBC)
0.30 kg Oats, Flaked (2.0 EBC)
0.17 kg Carapils (Briess) (3.0 EBC)
0.17 kg Wheat Malt, Pale (Weyermann)
15.00 g Bravo [14.80 %] - Boil 60.0 min
0.25 tsp Protafloc (Boil 15.0 mins)
20.00 g Riwaka [4.50 %] - Boil 10.0 min
20.00 g Waimea [15.70 %] - Boil 10.0 min
30.00 g Riwaka [4.50 %] - Boil 5.0 min
30.00 g Waimea [15.70 %] - Boil 5.0 min
1.0 pkg London Ale Yeast (Wyeast Labs #1028)
50.00 g Riwaka [4.50 %] - Dry Hop
50.00 g Waimea [15.70 %] - Dry Hop
Mash:
-----
65.0 C 60 min
This was my first time using crushed malt from The Malt Miller rather than my regular supplier which I was hoping would resolve my efficiency issues...
...and it bloomin did, I hit 1.051!!!!! : The sparge was much slower than usual which I thought was a good sign.
Brewed on Wednesday evening and it all went swimmingly, fermentation was well underway the following morning and should be finished in another day or so. I'll dry hop for 4 days at 17c before crash cooling for 3 days.
Edit: there is an error in the title, it's brew #25.