The recipe called for Nelson Sauvin hops, but, outta season, so I used Motueka hops instead.
Here's some pics of the brew:
|Grains all bagged up ready for steeping|
|1.5kg of pilsner malt|
|500g Munich I and 100g Pale Crystal|
|First lot of Cascade and Motueka hops|
|Measuring out the final Motueka hops|
|Getting back to a boil after sparging|
|We have rolling|
|SWMBO adding the final hop addition|
|Ghetto chilling method|
|Close up of the ghetto chilling method|
- Immersion chiller maybe required. It took 12 hours to cool the wort to an acceptable range to pitch the yeast. Thats 12 hours in a cold bath.
- Invest in some electronic scales for myself. I thought the scales we had where good enough, but nope, didn't go as low as 20g. So emergency call to the mother in law to get her electronic scales. Worked well for the steeping grains though.
- Brewing may have to be done outside with a burner, instead of the gas stove. There was some significant carbon build up on the burner on the stove. Next brew I'll do outside and see what happens.
Onto planning the next brew. Thoughts anyone?