Recent content by nzgrover

Reading 'How to Brew" Pg 190: 'So, if we know that sugar will yield 100% of its weight as soluble sugar and that it raises the gravity of the wort by 46 ppg, then the maximum increase in gravity we can expect from pilsner base malt, at 80% solubility, is 80% of 46 or 37 ppg.' This is the...

Ok, interesting, I guess the 'lower efficiency when using more grains' is really going to kick in. I have got around 80% with 6kg of malt. It also makes a big difference if I select 'Munich (US)' vs 'Munich (German)'. How do you calculate the 'Gravity' that is list against each malt in Brewr...

Dopplebock Pg 88 BCS Recipe specifics: Style: Doppelbock Batch size: 20.0 l Boil volume: 25.0 l OG: 1.104 FG: 1.026 Bitterness (IBU): 18.4 Color (SRM): 22.0 ABV: 10.3% Grain/Sugars: 6.35 kg Munich (German), 70.1% 1.81 kg Pilsener (German), 20.0% 0.90 kg CaraMunich, 9.9%...

Just installed brewr on a new device. It's giving me very high OG figures for new 'all grain' recipes. I turned on the sync feature to copy recipes across from my old device, and they all seem fine. EG. With a dopplebock recipe that should have a OG of 1.086, brewr is telling me the OG will be...

hmm, wrong units maybe? Proposed Recipe: 5.3oz Crystal Malt steeped at 149F-158F for 30 min. in half a gallon of water. Remove grains and add 1 gallon of water and bring to boil then add: 2 x 3.75lb Coopers Draught beer kits Return to boil and then add: 60 min - 0.35oz Cascade @ 6.2% (small as...

I've ended up in a situation where I have way to much beer to drink, very few bottles to put new brews in, and a lot of leftover hops. So I'm thinking of rounding off my brewing season with a "hop bomb" type of brew to use up a bunch of hops. So I thought I'd list what I have to work with, a...

Ah ha! So ferment to completion at 10C, then lager for 4 weeks at 1-2C. Thanks! :mug:

Hi all, I'm having a go at brewing a Doppelbock following the recipe (as closely as local ingredients allow) from "Brewing Classic Styles" (Page 88). Under the "Fermentation and Conditioning" section it says "Ferment at 50F (10C). Allow the beer to lager for at least 4 weeks before bottling"...