I’ve been remarkably lucky this year. Despite being outrageously busy with work, I’ve managed to meet a number of great people with similar interests. One such meeting (a very cold, very successful hunting trip over the Winter Solstice) laid the foundations for what appears to be a solid brewing partnership.
After Dany gave me a hand with my first all-grain brew day, his own obsession with the hobby has taken hold. To date, he’s brewed feijoa wine (not so good), Pilsner from a kit (pretty darn good), and a Nelson Sauvin Amber Ale (bloody hoppy!). With the latter brew being a touch on the bitter side for his wife, Dany set out to brew a wife-friendly beer, while also marking the recent birth of his son – Archer.
Archer Ale – Best Bitter
Recipe Specifics: Extract + Steep
Batch Size (L): 19
Anticipated OG: 1.044
Anticipated ABV: 4.1%
Anticipated SRM: 11.7
Anticipated IBU: 30.1
Wort Boil Time: 60 minutes
Extract and Grain
83.2% 3.20 kg. Briess Pilsen Light DME (2.0SRM)
16.80% 0.65 kg. Caramunich III Malt (71.1SRM)
28.00 g. Golding, NZ (Pellet, 5.00% AA) @ 60 min.
28.00g. Fuggle (Pellet, 5.90% AA) @ 45 min.
20.00 g. Golding, NZ (Pellet, 5.00% AA) @ 0 min (30 min whirlpool at 75 °C).
Burton Ale (White Labs # WLP023) [35.49mL]
Profile: Waimakariri Tap Water (chlorine-free)
Caramunich III steeped at 70°C for 30mins prior to boil
Dany is still fine-tuning his brewing system (aren’t we all?), so ended up with more boil-off than predicted, and an OG of 1.059 instead of 1.044. He made the most of the situation though, pitched two packets of yeast, and ended up with a very tasty beer (or so I’m told – I’m yet to be given a taste!).