best brew

[rotten]

With all due (undue) respect speedie, you have a short history of shooting people down to prove your own unproven, unrelenting, unequivacle, non-compromising respect. Why the fark would anyone post their recipes for someone like yourself, only to be ridiculed and told "that's not how i learnt it, that can't be right?" For the record I have brewed 1, repeat 1 DSGA. I can only hope hope to get close to his rep.

Really.

For the record "ignore button button doesn't work if I can still open his bullshit"

Cheers

[Bum]

five posts on your best brews
if i post another one of my batches would anyone try to replicate it?

Post up something American in style and I'll have a look at it.

But only if it looks like my cup of tea - not because of some sort of pissing contest you're trying to get going here.

[speedie]

Well it sort of looks ominous for any American style now as it wont stack up too your tastes
What do we have too do to get you a good old boys beer bum
And you should drop some of your brews into comp you meet some like minded people there regardless of how your brews perform
Even people like me
I can just feel the love comin on now!

[Bum]

you meet some like minded people there ...
Even people like me

Does not compute.

Anyway, where's your recipe? I bet you ten thousand dollars it'll have 5-10% wheat and less than 8% crystal.

[hirns]

you meet some like minded people there ...
Even people like me

Does not compute.

Anyway, where's your recipe? I bet you ten thousand dollars it'll have 5-10% wheat and less than 8% crystal.

Bum, hate to correct you but don't you Don't you mean FORMULA?

Hirns

[Bum]

Right you are.

Come on, speedie. This is FOR SCIENCE!

[matr]

Shouldn't that be..

This is FOR! SCIENCE

[earle]

I THINK! this is how Captain Kirk of the Starship Enterprise talks

[RUM57L]

Use the force.. wait wrong show..

[warra48]

Not the FORCE !


Was at golf this morning, so the call should be "FORE".
That's when I spray one of my regular shots all over the place.
The most consistent part of my golf game is its inconsistency.
When I hit a good shot, it's because I make two mistakes at once, and they cancel each other out.

Ooops, don't laugh, I think I just hit the fast one (the one writing speeding tickets for himself) on the noggin.

[earle]

[earle]

Since a picture is worth a thousand words I've decided posting images could save some typing.

...

[rotten]

Since a picture is worth a thousand words I've decided posting images could save some typing.

...

HA HA HA, NICE ONE!!!

[speedie]

who lets all this through the filter and i get tinned every time i post!
so much for freedom of thought

[Bum]

You're free to start any time you like.

[bullfrog]

I hate mind-deteriorating internet lingo so I shall avoid the now common acronym, but I just laughed out loud at that one. Well played, Bum.

[speedie]

“Formulation” for “Dusty Nelson”
Target knockout volume of 22 litres
Target gravity 1060 or 15 degrees Plato
Based on system extract efficiency of 70%
Desired Plato 15 degrees
Kgs = 15 x 22 / 70 = 4.71 K/gs
Potential alcohol @ 75% attenuation = 1060 – 1010 / 6.6 %av

Grain bill 4.25K/gs of pale malt (Kirin)
.112 K/gs of wheat malt JW
.336 K/gs of crystal malt JW
.022 K/gs of black malt JW
.112 K/gs of rye wyermann malt JW

Mash water 10 litres from 2.0 litres to one K/g of grain
Sparge water 19.6 liters of scheme water
let it stand overnight to liberate chlorine and next day adjust Ph with food grade phosphoric acid to 5.5 Ph
This will be a stiff mash and must be stirred during steps
Heat water to 56 degrees and dough in hold @ 53 degrees for 20 Mins
Raise to 64 degrees and hold for 60 Mins
Raise to 71 degrees and hold for 10 Mins
Raise to 81 degrees and transfer to sparge vessel
Run to kettle when particulate has cleared
Sparge with ph adjusted water @ 77 degrees

Boil time one hour after collection of all wort into kettle

Hop selection
22 Grms nelson sauvin @11.5 % AA in boil for 45 Mins
35 Grms nelson sauvin @11.5 % AA in boil for 10 Mins

Yeast selection US 05 @ 76% attenuation
Ferment @ 16 degrees for approximately 5-6 days
Transfer off yeast after completion of fermentation into Co2 flushed fermenter and add 35 Grms nelson sauvin @11.5 %


After completion of fermentation rack of hops into Co2 flushed fermenter
And cold settle @ 2 degrees for two weeks then transfer to
Co2 flushed kegs and force carbonate
Dispense under pressure via Pluto tap and enjoy

To convert this to 400 litre brew divide 400 by 22 for multiplier of 18.8
Then use to multiply the above grain and hop bill
this brew is slightly different from the last one as it was kettle hopped
Then the last hop addition was put into primary fermentation
After some discussion with fellow brewers it was decided to cut kettle hopping and to dry hop in secondary or conditioning time
The current brew has apricot fruit to it followed by some citrus to bitter profiles
Lovely nose
Colour is deep copper
Head magnificent with very good lacing

Speedie

All comments welcome

[speedie]

after reread i should say that i ment that the hop was mash hopped sorry for confusion!

[drsmurto]

You adjust your water to pH 5.5?

What is the pH of your mash?

[speedie]

Doc it generally drops to about 5.9 with all pale and lower with dark or roasted
As a rule I adjust it to 5.5 Ph I have found that there is good results in the range
I get excellent head retention, it is one of those things that I do when I brew
I also lower the sparge water to 5.5 but after some more reading may go a smidge higher

There is a bit of literature on this matter
After some discussion with other pro brewers it was decided to use phosphoric (food grade) acid as a medium for lowering Ph, the malt has some naturally and yeast loves it
Vitamin “C” wasn’t an option nor acidified malt
An other reason is that most of the pop drink companies use it to lower there water for making coke etc so it is a proven health issue
Funny because on the side of the container it clearly states poison

Do your self a flavor and brew this beer you might be surprised at what nelson can do
Cheers speedie