While the All Blacks were destroying Australian pride the water was heating up. This brew is a Coffee infused Stout.
Below are some photos of the boil and the cooling of the wort.
Tuesday, 17 November 2015
Joe Junior - Amber Ale
The three of us got together to brew an amber ale in celebration of Joe and Hannah's new baby. Joe was too busy getting the homestead all homey.
The beer worked really well and was based of the Hallertau's Logg Cabin recipe in the Big Book of Home Brew: A Kiwi Guide. I highly recommend this book for beginners, some easy to follow recipes from some of New Zealand's best craft beer breweries.
Below is a picture of the label.
Thursday, 3 September 2015
Double HOPnob IPA
Craft beer brewers/lovers love wordplay. We decided to call our latest brew Double HOPnob IPA.
Definitions from Urban Dictionary.
Definitions from Urban Dictionary.
Hobnob v 1. to mingle, usually with the upper class of society.
The verb hobnob originally meant “to drink together” and occurred as a varying phrase, hob or nob, hob-a-nob, or hob and nob, the first of which is recorded in 1763.
The verb hobnob originally meant “to drink together” and occurred as a varying phrase, hob or nob, hob-a-nob, or hob and nob, the first of which is recorded in 1763.
"After the opera, we hobnobbed with the foreign heads-of-state."
To hobnob means to chat and share a laugh and a drink in the presence of other people at a function or party.
I do love hobnobbing at all those various hobnob do's that I do go too.
Or
Quit yo hobnobbing beeatch before I bitchslap you round the face!!
Or
Quit yo hobnobbing beeatch before I bitchslap you round the face!!
Brewers use hops, a small bitter flowering plant, to provide a counterbalancing aroma and taste to beer. The basic idea is not unlike what you would find in a good wine. As you drink, the malty beer washes over your tongue, bringing you body and sweetness. As you swallow, the hops hit the bitter taste buds in the back of your mouth, serving as a tonic, leaving (hopefully) a refreshing taste.
You hate beer — if you do hate beer — because most of the beers you've tried are unbalanced. All you can taste is hops. And with nothing to balance them, hops taste nasty.
British slang term for the penis. Typically used as an excellent cheap insult. Used in jest (above "moron", just below "twat", and well below "cunt"), or used to describe someone who is doing something you think is annoying or a bit crap.
Scenario 1: one of your friends walks into the room and throws an apple at you. You reply: "Don't be a nob."
Scenario 2: your aging boss thinks he has broken his laptop because the battery ran out. You say: "Hah. He's such a nob."
Scenario 3: you have gonorrhoea, and it's making your nob hurt.
Scenario 2: your aging boss thinks he has broken his laptop because the battery ran out. You say: "Hah. He's such a nob."
Scenario 3: you have gonorrhoea, and it's making your nob hurt.
Obviously there is more to this name then we are telling you but it's an 'in' joke. Perhaps not the best name for a commercial beer (lucky it isn't one!) .
Below is the label and a poster you can print out and stick to yr wall.
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| Design by Louis N Campbell |
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| Design by Louis N Campbell |
Monday, 10 August 2015
Friday, 7 August 2015
1st of August Brew Recipe - Double IPA (Pliny the Elder, We Will taste you in New Zealand)
Preboil tea
29.5L of water
7.01kg 2 Row Malt
272g Crystal 45
272g carapils/dextrine
Boil24L approximate water
Columbus Hops (Alpha Acid 15%)
Simcoe Hops (Alpha acid 12.1%)
Centennial Hops ( Alpha Acid 8.2%)
340g Dextrose Sugar
Yeast Nutrients
Process
- Grain bag filled with mixture above grains at 66°C for 90 minutes
- the water was stirred at the start of the mash and just before removing them from the pot at the 90 minute mark
- water was brought to the boil
- once boiling, (start of 90 minute boil) 340g of Dextrose sugar and 90g of the Columbus hops were added,
- 45 minutes, 21g of Columbus hops were added,
- 30 minutes, 28g Simcoe hops were added,
- 15 minutes, Yeast Starter* was added,
- at 0 minutes, 28g of Centennial, 71g of Simcoe hops and a tablespoon of Koppafloc added
- brewpot was then taken of the heat and cooled.
Dry Ale yeast sprinkled on top of wort (Safale US 05).
On 7 day of fermentation, 28g each of Columbus, Simcoe and Centennial will be for first stage of dry hop
On 14 day of fermentation, 7g each of, Columbus, Simcoe and Centennial will be used for second stage of dry hop
Starting Gravity: 1.056
Final Gravity: TBC
ABV: TBC
*yeast starters discussion
This recipe was based (cloned) off the Pliny the Elder by Russian River.
russianriverbrewing.com/brews/pliny-the-elder/
An update will be posted on how much volume was bottled, tasting notes and final gravity etc.
Stay posted!
Monday, 29 June 2015
Who the F*ck is Ministry of Brew?!
A photo of a few of us taking a break after our first brew, Benefit of the Stout.
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| Brooklyn, Wellington. 8 November 2014. Photo by Albert J. Hanson |
Sunday, 28 June 2015
Saturday, 27 June 2015
Invincible IPA - 2nd Brew, Part Grain, Part Extract
21 February 2015 - Invincible - Imperial Pale Ale - Ministry of Brew
This IPA was our second ever brew. For our first attempt, we brewed a stout using extract only.
The result was surprisingly good but lacked any real body to the beer. We knew we would have to move to grains to get what we were really after.
The Invincible IPA was the first brew that included grains. Invincible IPA is named after the HMS Invincible (1907) which was the first battle cruiser ever built. We thought this an apt name for our first beer with grains and it lived up to it's name.
The brew took place in Brooklyn, Wellington, using a 15 Litre stainless steel pot on a gas hob.
Due to the limited size of our brewpot, we also used malt extract.
The Invincible IPA uses a simple recipe, and as you go through it, you will find that we still have a lot to learn at this stage.
Preboil tea
8L of water
500g mixture of crushed light and medium malt
3.4 kg Black Rock Ultra Light Malt extract
100g Rakau Hops (10.7Aphla Acids)
100g Nelson Sauvin Hops (11.2 Alpha Acids)
Dry Ale Yeast - Safale US 05 - activates best at 12 to 25 degrees
Process
11.5L of cool water was added to wort and Dry Ale yeast sprinkled on top (Safale US 05).
61g of dextrose sugar was added two days after the brew was put into the carboy.
Bottling
Dextrose sugar was put in the bottom of each bottle and then the beer siphoned into the bottles.
Starting Gravity: 1.050
Final Gravity: Not Recorded
ABV: Estimated at 6% - 7.5%
Tasting Notes:
The Invincible IPA was a very strong and aromatic beer. The flavour was simple yet and enjoyable, however the strength of the alcohol did overpower the flavours of the beer.
These were bottled into 750ml bottles, after drinking one of these you could feel it!
We would like to thank Brewtopia, our local home brew supplier, for answering our endless questions whenever we come in to get our stuff brewtopia.net.nz
Lessons leant:
Comments are welcome, we know we haven't perfected the art of craft beer yet, and any pointers are welcomed.
Ministry of Brew
This IPA was our second ever brew. For our first attempt, we brewed a stout using extract only.
The result was surprisingly good but lacked any real body to the beer. We knew we would have to move to grains to get what we were really after.
The Invincible IPA was the first brew that included grains. Invincible IPA is named after the HMS Invincible (1907) which was the first battle cruiser ever built. We thought this an apt name for our first beer with grains and it lived up to it's name.
The brew took place in Brooklyn, Wellington, using a 15 Litre stainless steel pot on a gas hob.
Due to the limited size of our brewpot, we also used malt extract.
The Invincible IPA uses a simple recipe, and as you go through it, you will find that we still have a lot to learn at this stage.
Preboil tea
8L of water
500g mixture of crushed light and medium malt
3.4 kg Black Rock Ultra Light Malt extract
100g Rakau Hops (10.7Aphla Acids)
100g Nelson Sauvin Hops (11.2 Alpha Acids)
Dry Ale Yeast - Safale US 05 - activates best at 12 to 25 degrees
Process
- Grain bag filled with mixture of crushed light and medium malt and placed into 8L of water at around 60ºC to 70º C for 60 minutes
- the water was stirred intermittently while the grain bag was in the water
- once the grains were removed we added the 3.4kgs of Light Malt extract to the water and stirred this in
- water was brought to the boil and 40g of the Rakau and 25g Nelson Sauvin Hops added and stirred
- 45 minutes into the boil 40g of Rakau hops and 25g Nelson Sauvin Hops added and stirred
- 10 minutes left to the boil Irish moss was added
- at 60 minutes the brewpot was taken of the temperature and 20g Rakau and 50g Nelson Sauvin hops added and stirred into the brewpot
- the brewpot was then placed into iced water and stirred to about 35º C
11.5L of cool water was added to wort and Dry Ale yeast sprinkled on top (Safale US 05).
61g of dextrose sugar was added two days after the brew was put into the carboy.
Bottling
Dextrose sugar was put in the bottom of each bottle and then the beer siphoned into the bottles.
Starting Gravity: 1.050
Final Gravity: Not Recorded
ABV: Estimated at 6% - 7.5%
Tasting Notes:
The Invincible IPA was a very strong and aromatic beer. The flavour was simple yet and enjoyable, however the strength of the alcohol did overpower the flavours of the beer.
These were bottled into 750ml bottles, after drinking one of these you could feel it!
We would like to thank Brewtopia, our local home brew supplier, for answering our endless questions whenever we come in to get our stuff brewtopia.net.nz
Lessons leant:
- Mix the yeast into the beer after 30 minutes, don't just sprinkle on top, the sugar was added the kick start the fermentation.
- the 20g Rakau and 50g Nelson Sauvin hops may have been better used to dry hop
Comments are welcome, we know we haven't perfected the art of craft beer yet, and any pointers are welcomed.
Ministry of Brew
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| Ministry of Brew Invincible IPA - Design by Louis N Cambell |
Friday, 15 May 2015
Ministry Of Brew Blog Intro
We make an interesting drop for those who love craft beer!
This blog will track our trials and tribulations.
Ministry of Brew
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| Ministry of Brew Benefit of the Stout - Design by Louis N Campbell |
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