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
- 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.
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.