Brews
  • OG 1.05
  • FG 1.007
  • 5.68
  • 59.80
  • Ale

Amaizing Ale

Brew

Hops

60 minn10 minWP <80CDH Day 4Total
Krush15 gm35 gm50 gm
Nelson Sauvin35 gm65 gm100 gm
Hops

Grain

  • 4.0kg Light Lager
  • 1.3kg Flaked Maize
  • 0.7kg Vienna

Yeast

BRY-97 2 pkts

Water Treatment

1 teasp Cal Chl, 1/2 teasp Cal Sulp, 1/2 teasp Mag Sul to mash water

Boil Additions

1/2 teasp yeast nutrient and 1/2 teasp whirlfloc at 10 min to go.

Brew

  • Mash in at 65°C with 16L, rest for 60 min at 76°C.
  • Mash out: 76 C 10 min
  • Sparge with 17L at 76°C
  • Preboil size 29L
  • Boil time 75mins
  • Postboil size 23.5L
  • Fermenter volume 22L

Fermentation

18.5C for primary fermentation, then 22C until Day 11, then gradually to 8C

Fermenter Additions

N/A

Carbonation

N/A

Bottled

20250731

Final Volume

19L

Notes

A variation on Matt’s Rice Ale using flaked maize instead of flaked rice and BRY-97 instead of Pomona. Slight change to hops with Krush on hot side and Nelson Sauvin for whirlpool and dry hopping. Not as bitter as the Golden Weka or Smashatron, probably due to less overall quantity of hops. Fruity nose, great mouthfeel and definite hints of Sauvignon Blanc coming through from the late addition Nelson Sauvin.