Club Nights

AGWB Club Meeting 28^th 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.

For more recipes, visit  https://www.blackrock.co.nz/recipes or https://www.nzcraftbrewing.com/BrewRecipes