VF 29 American Pale Ale

VF 29 American Pale Ale 13/2/11 Malt Bill 18kg Pale Ale Malt 0.5kg Light Crystal 1.5kg Cara Pils 0.5kg Flaked Oats 0.5kg Vienna 21kg total Hops 200g Riwaka Flowers at the boil 60min 75g Amarillo @ 15min 25g Amarillo and 25g Cascade @ omin (flameout) Dry Hopped with 75g Amarillo Wyeast 1056 American Ale Original Gravity 1042 Final Gravity 1010 Alc Vol 4.9%

VF 28 Belgian Dubbel

Just before Christmas we wanted to brew something different, something special, so we decided to brew a 50lt batch of Belgian Dubbel. We bottled it in some 750ml Sparkling Wine bottles and it is currently cellaring down in the south east until such a time as we cannot help ourselves anymore. Should be a lovely winter warmer. Can`t wait!!!

Malt Bill

Pale Ale Malt 13.75kg 63%

Wheatmalt 1.25kg 6.4%

Aromatic Malt 1.30kg 6.7%

Caramunich 600g 3.4%

Caravienna (crystal) 600g 3.4%

Special B 600g 3.4%

Biscuit 600g 3.4%

Dark Candi Sugar 100g

Dried Plums 400g

Hop Schedule

120g Styrian Goldings the boil 60min

100g Dark Candi Sugar @ 50 min

100g Northern Brewer @ 25min

400g Dried Plums @ 5min

Wyeast 3787 Trappist High Gravity

Fermentation

Start at 18deg C for 5-7 days

Secondary (after racking) cold condition for 2 weeks at 2 deg C

Original Gravity 1056

Final Gravity 1012

Alc Vol 6.4%

Mad Hop Party!!

Vac'd packed hops from the orchard!

VF 28 Belgian Dubbel

Just before Christmas we wanted to brew something different, something special so we decided to brew a 50lt batch of Belian Dubbel. We bottled it in some 750ml sparkling wine bottles and it is currently cellaring down in the south east, until such time as we cannot help ourselves anymore. Should be lovely by the start of winter! Malt bill Pale Malt 13.75kg 63% Wheat Malt 1.25kg 6.4% Aromatic Malt 1.3kg 6.7% Caramunich 600g 3.4% Caravienna (crystal) 600g 3.4% Secial B 600g 3.4% Biscuit 600g 3.4% Dark Candi Sugar (syrup) 100g Dried Plums 400g Hop shedule Boil time 70 min At the boil -- 120g Styrian Goldings @ 70min 100g Dark Candi Sugar @ 60min 100g Northern Brewer @ 35min 400g Dried Plums @ 5min Wyeast 3787 Trappist High Gravity Fermentation: Start at 18deg C for 5 - 7 days Secondary: (after racking) cold condition for 2 weeks Original Gravity 1056 Final Gravity 1012 Alc /Vol 6.4%