Club Nights

The club meeting is held on the 4th Wednesday of the month except December.
We meet in the Mt Albert Senior Citizens Hall in the Rocket Park Complex on the Corner of New North and Wairere Roads.

Informal happy hour is from 7.30 to 8pm ish

There is a $7.00 door charge this includes a lucky door prize, contributes to the hall hire, and a light supper.


AGWB Club Meeting 28th June 2019

Brewing with concentrated brewery wort (LME)

John McConnell and Harvey Kane

Benefits of brewing with CBW

  • Flexible
  • Faster, less measurement, easier
  • Less equipment
  • Less cleaning
  • More beer
  • Efficiency guaranteed
  • Repeatable – removes some variables
  • Makes great beer

Black Rock CBW

  • The only CBW made in NZ from highest-quality NZ malt, hops and water
  • Brewed at Speight’s in Dunedin in a new Krones brewhouse
  • Gently pressure-evaporated at 65C to 80 brix for stability and portability

Partial-Mash Recipes by Harvey Kane

Extract hefeweizen (extract with full boil)

A simple hefeweizen using minimal ingredients. Would work fine with a 30 minute boil if time is short.

10L Batch (double everything for 20L batch)

OG 1.051, FG not sure, 13.5 IBU

  • 1x can Black Rock Unhopped wheat
  • 5g Hallertau blanc (9.5%) @ 60 mins or sub any noble / noble-type hop
  • WLP300 Hefeweizen ale yeast

– Warm the can to make it pour easily

– Boil 10L water and add can.

– Bring back to boil and add hops

– Boil 60 minutes

– At end of boil, topup to 10L if required. Chill to ~17c

– Pitch yeast and aerate. Try not to overpitch.

– Ferment at 17c. Increase to 20c after 4 days.

– Bottle condition or naturally carbonate by transferring to the serving keg before fermentation is finished and leaving the keg somewhere warm for a week.

Not-to-style dark lager (partial mash)

Makes a complex very malt-forward dark beer, more like a malty porter than a schwarzbier.

Would be fine with an ale yeast as well.

48L batch, halve everything for 24L

OG 1.052 FG 1.014 22.6 IBU

  • 4x cans Black Rock unhopped dark
  • 1.4kg Munich malt
  • 400g Carafa Special 2
  • 200g Weyermann chocolate wheat or Gladfield roast wheat
  • 26g Southern cross 13% @ 30 mins
  • 40g Tettnang 4% @ 20 mins
  • 40g Tettnang 4% @ 10 mins
  • 40g Tettnang 4% @ flameout
  • WLP800 Pilsner lager yeast (very important to build big starter, or use 4 packs dry lager yeast)

– Warm the cans to make them pour easily

– Bring 8L water to mash temperatures (~67c), mash grains for 30+ minutes

– Sparge grains with more water (less than 80c), exact amount not super important

– Bring wort to boil and add half of the extract cans

– Boil for 30 mins adding hops as per the recipe

– At flameout, add the rest of the extract and chill to under 20c

– Transfer to fermentors and topup to 48L

– Pitch yeast starter and aerate

– Ferment as per your favourite lager schedule

– Suggest 10c, increase to 16c on day 5, then crash cool on day 12

–  Package as normal

Rye XPA (partial mash)

Makes a very crushable 6ish% hop-forward ale. I’ve brewed this using S-05 which makes for a very different beer. I preferred the hazy London Ale 3 version.

23L batch

OG 1.064, FG 1.012, 45 IBU

  • 2x cans Black Rock unhopped blonde
  • 1kg Rye malt
  • 1kg Wheat malt
  • 25g Waimea @ 30m
  • 20g Waimea @ 10m
  • 50g Simcoe @ whirlpool
  • 50g Wai-iti @ whirlpool
  • 25g Waimea @ whirlpool
  • Wyeast 1318 London Ale III yeast (with starter) or similar English yeast
  • 50g Simcoe dry-hop
  • 50g Wai-iti dry-hop
  • 20g Motueka dry-hop

– Partial mash the crushed grains for 30+ mins in ~8L water at ~65c

– Sparge with up to 8L water

– Bring to boil and add half the extract

– Boil for 30 mins, adding hops as per the schedule

– At flameout, chill to 80c and add whirlpool hops

– Steep for at least 10mins, 30 mins is better

– Chill to below 20c

– Transfer to fermentor

– Pitch yeast starter and aerate wort

– Ferment at 19c, increasing to 21c after 5 days.

– Add dry-hop in one charge before fermentation is complete (approx day 4)

– Do everything humanly possible to eliminate oxygen exposure. Don’t open the fermentor unnecessarily, and do a closed transfer to a CO2-purged keg if at all possible.

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