My first brew since the competition, so REALLY concentrating on the method and recipe. FOCUS!
20l at 1040, 33ibu
3.5kg pale, 100g acid, 100g torr. wheat, mashed at 67 in 9.1l water, mash ph c.5.2. Sparge to 18l (4gal).
FWH 20g Progress
Boil 20g Progress (total 40g, 33 IBU @ 6.5%aa)
Add about 60g Crystal (2.5% aa) thrown in quite late.
MUSTN'T forget the Irish Moss this time.
All fermented with Mauribrew Ale yeast from a sachet.
Best be off, the 15min hops are going in now.
What does the Mauribrew Ale yeast bring to the beer.
QuoteWhat does the Mauribrew Ale yeast bring to the beer.
Alcohol! ::)
QuoteQuoteWhat does the Mauribrew Ale yeast bring to the beer.
Alcohol! ::)
OK I walk into that one. :)
Hehe! Well, apart from turning fantastic wort into fantastic beer, I won't know for a couple of weeks.
I do remember from last time that it smelled funny in the fermenter, but turned out grand in the beer. I'll let you know.
What I can tell you though, is that the opened sachet smells like strawberries. And it's quite cheap, when you can get it.
Mauribrew isn't doing so well in cold northern latitudes. Wort temp is at 13oc, at the moment, and the fermentation has stopped at 1018 (after a brief dip to 1016!). I've roused it and put it under an electric blanket from the '80s. I'll pop back to the house now to check the place hasn't burnt down. Clearly an Australian ale yeast ferments better at Australian ambient temperatures.