DJR
I'm out
- Joined
- 7/2/06
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Hey guys
Just to start this subforum off i thought i'd summarise what's happening on this Saturday, at Gavin abfalter's place, 29 Macquarie Rd, Earlwood. Kickoff from about 10.30-11ish except for us early birds who will be getting there earlier to set up.
Bring along a couple of bottles of your finest, a sense of humour and some sunscreen knowing the weather! Bring along some BBQ food and nibblies if you can as well, it won't go astray.
We are mashing 7 cubes worth of wort: 4 cubes of Hopburst, and 3 cubes of the American Wheat. The final bill for the batches is:
American Wheat
5kg JW Pilsner
5kg JW Wheat
2kg JW Vienna
Hops: 30g Taurus 14.8% 60 mins, 40g AU Tettnanger leaf at 15mins and 5 mins.
Method: Split batch - 9kg of grain gets a single infusion 67C or so for an hour, then batch sparging (to get about 60L of wort before we start boiling!), while the other 3kg goes into a pot for a protein rest, then raised to 67C for saccarification rest, then boiled for half an hour or so, then 3kg of grain with water comes from the main mash into this mash for the final saccarification at 72C or so. Sounds complicated but it's actually a simple way to do it with so much grain.
The yeast for this is up to whoever takes the wort, but a suitable choice would be WLP320 American Wheat which Stuart is culturing up.
Hopburst
Note that this is not a "true" hopburst because it doesn't follow the 30,25,20,15,10,5,0 hop addition schedule. But with about 300g or so of US hops in it, it will be pretty out there.
I can't remember exact specifics on this recipe, so this is rough.
The grains:
~18kg of JW Trad Ale
~1.5kg of Weyermann Caramunich
Hops:
Amarillo,Simcoe,Cascade mix at FWH, 60mins, 30mins, 15mins, 5mins and at flameout.
Yeast again is up to owner's discretion, personally i am going to use a mix of WLP036 Alt and US56, i think DC82 (Ben H) is doing it with WLP029, and that leaves 2 different choices. The right choice of course is US56, but a lager yeast might also do alright.
The cube takers are
Barramundi (Ned) - Hopburst
DC82 (Ben H) - Hopburst
DJR (Ben S) - Hopburst
Mikem108 (Mike) - Hopburst
Stuster (Stuart) - Wheat
Crozdog (Philip) - Wheat
abfalter (Gavin) - Wheat
For those of you taking a cube the cube cost in the end is about $15. If you are contributing ingredients your cost is reduced. There is a calculation that myself, Stuart and Philip have done to work out everybody's costs, but suffice to say the most anyone will pay is about $15 for their 20L of beer (concentrated to 15L). If you would like to know exactly how much before the day, let me know.
That's it, see you guys on Saturday, should be a good day :beer:
Just to start this subforum off i thought i'd summarise what's happening on this Saturday, at Gavin abfalter's place, 29 Macquarie Rd, Earlwood. Kickoff from about 10.30-11ish except for us early birds who will be getting there earlier to set up.
Bring along a couple of bottles of your finest, a sense of humour and some sunscreen knowing the weather! Bring along some BBQ food and nibblies if you can as well, it won't go astray.
We are mashing 7 cubes worth of wort: 4 cubes of Hopburst, and 3 cubes of the American Wheat. The final bill for the batches is:
American Wheat
5kg JW Pilsner
5kg JW Wheat
2kg JW Vienna
Hops: 30g Taurus 14.8% 60 mins, 40g AU Tettnanger leaf at 15mins and 5 mins.
Method: Split batch - 9kg of grain gets a single infusion 67C or so for an hour, then batch sparging (to get about 60L of wort before we start boiling!), while the other 3kg goes into a pot for a protein rest, then raised to 67C for saccarification rest, then boiled for half an hour or so, then 3kg of grain with water comes from the main mash into this mash for the final saccarification at 72C or so. Sounds complicated but it's actually a simple way to do it with so much grain.
The yeast for this is up to whoever takes the wort, but a suitable choice would be WLP320 American Wheat which Stuart is culturing up.
Hopburst
Note that this is not a "true" hopburst because it doesn't follow the 30,25,20,15,10,5,0 hop addition schedule. But with about 300g or so of US hops in it, it will be pretty out there.
I can't remember exact specifics on this recipe, so this is rough.
The grains:
~18kg of JW Trad Ale
~1.5kg of Weyermann Caramunich
Hops:
Amarillo,Simcoe,Cascade mix at FWH, 60mins, 30mins, 15mins, 5mins and at flameout.
Yeast again is up to owner's discretion, personally i am going to use a mix of WLP036 Alt and US56, i think DC82 (Ben H) is doing it with WLP029, and that leaves 2 different choices. The right choice of course is US56, but a lager yeast might also do alright.
The cube takers are
Barramundi (Ned) - Hopburst
DC82 (Ben H) - Hopburst
DJR (Ben S) - Hopburst
Mikem108 (Mike) - Hopburst
Stuster (Stuart) - Wheat
Crozdog (Philip) - Wheat
abfalter (Gavin) - Wheat
For those of you taking a cube the cube cost in the end is about $15. If you are contributing ingredients your cost is reduced. There is a calculation that myself, Stuart and Philip have done to work out everybody's costs, but suffice to say the most anyone will pay is about $15 for their 20L of beer (concentrated to 15L). If you would like to know exactly how much before the day, let me know.
That's it, see you guys on Saturday, should be a good day :beer:
