Three years ago, I had to sell all my brewing gear—Grainfather, kegerator, the works—when I moved from South Africa to New Zealand. It broke my heart, but life happens, right? I left behind a garage full of brews, including this wild 7.0% ABV beer I called ‘Left Over Grains,’ brewed from random scraps in my fridge. It turned out to be my best brew ever—pure accident, total chaos, and now I’m dying to recreate it here in NZ. Still nursing a killer hangover from last week’s pints, but brewing’s my cure—let’s dive in.
Back in my South African garage, I was heavy into all-grain brewing with my Grainfather. One day, I stared at a fridge full of leftover grains—Pale Malt, Roasted Barley, you name it. No plan, just a ‘why not?’ vibe. Tossed it all in, added some Simcoe and Goldings hops, and 90 minutes later, I had this amber monster with a frothy head. Mates couldn’t believe it—smooth, 7.0% ABV, and packed with flavor. It’s the beer that kept my kegerator humming, but I never wrote down the exact recipe… until now, thanks to Brewfather saving my bacon! Now, I’m starting fresh with a cheap setup—can I recreate it here?
Here’s the recipe for “Left Over Grains”:
- Type: All Grain
- Equipment: Grainfather (or note “Now using a cheap BIAG setup in NZ”)
- Grains: Leftover varieties (Pale Malt, Caramel Hell, etc.)
- Hops: Simcoe and Goldings & Northern Brewer
- ABV: 7.0% (More less)
- Steps: Standard all-grain brewing process
With a little luck, I hope to bring this accidental masterpiece back to life!
The Big Move: South Africa to New Zealand
Three years ago, my life took a wild turn. I packed my bags and left South Africa for New Zealand. Selling my brewing gear was tough. I had to let go of my Grainfather and kegerator, which felt like losing a part of myself.
Leaving my home meant saying goodbye to a beer-loving community. I had countless memories brewing in my garage. Each batch was an adventure, filled with laughter and shared pints.
New Zealand was calling, and I was excited for new experiences. The move brought challenges like adjusting to a different culture. I had to move on and start fresh.
With a new country came a fresh start in brewing. I found a cheaper setup to keep my passion alive. I was determined to recreate my best beer, “Left Over Grains.”
My heart was set on blending cultures through brewing. I wanted to combine South African flavors with New Zealand’s ingredients. It felt good to embrace the challenge of beginning again. The adventure of brewing had just begun in my new home.
The Unplanned Discovery of ‘Left Over Grains’
It all started on a lazy afternoon in my South African garage. I was deep into brewing, but I found myself staring at a fridge packed with leftover grains.
I had Pale Malt, Caramel Hell, and some grains like Munich Malt. With no plan in mind, I thought, “Why not?” I tossed everything together.
The recipe was simple. I added Simcoe , Nortern Brewer and Goldings hops for that punch. After 90 minutes of boiling, I had an amber masterpiece.
When I tasted it, I was shocked. This smooth, 7.0% ABV beer had flavor galore. My friends couldn’t believe it was made from scraps.
It quickly became the brew that kept my kegerator full. I never thought this happy accident would be my best work. But each pour brought back memories of that chaotic brewing day.
With no exact recipe written down, I knew I had to recreate it. The unplanned discovery of ‘Left Over Grains’ was a game changer for me. It taught me that sometimes, the best things happen by accident.
Recreating the Masterpiece
I’ve set up my new brewing space here in New Zealand, and it’s a bit different from my South African garage. I’ve swapped the fancy Grainfather for a budget-friendly BIAB setup. It feels like starting from scratch, but I’m excited.
To kick things off, I had to gather some ingredients. Here’s what I used:
| Ingredient | Quantity |
|---|---|
| Pale Malt (South African local malt) | 5 kg |
| Caramel Hell | 384 g |
| Munich Malt | 272 g |
| Melanoidin Light |
200 g |
| Biscuit Malt | 76 g |
| Simcoe Hops (30 min) | 20 g |
| Northen Brewer (60 min) | 14 g |
| Goldings Hops(60 min) | 30 g |
| Yeast (American Ale) | 1 packet |
The process is simple. I heat the water to around 70°C and add the grains for about an hour.
It’s crucial to keep an eye on the temperature. After mashing, I sparge and collect my wort. Once I’ve got about 20 liters, I boil it for 60 minutes.
I add hops at different stages: Simcoe at the start for bitterness and Goldings in the final minutes for aroma.
After cooling, I pitch the yeast and wait. Patience is key! Fermentation should take about a week. Then, I’m ready to bottle and let it condition.
Let’s hope this version captures the spirit of that accidental masterpiece!
Crafting the Recipe
Getting the right mix of ingredients and the brewing process is key to recreating “Left Over Grains.” I’ll break down the essential components and steps, while also considering how my new setup in New Zealand affects things.
Ingredients and Proportions
For this batch of “Left Over Grains,” here’s what I recommend using:
- Base Malt: 3.0 kg Pale Malt/2 Row
- Base Malt : 2.0 kg Pilsner Malt or Munich Malt
- Specialty Malt: Add anyhting you want to play with and test out ! Thats the fun part of brewing at home.
- Hops:
- 30 g Simcoe (bittering)
- 20 g Goldings (flavor)
- Northern Brewer ( Bittering)
- Yeast: 1 packet of American Ale yeast
- Water: Aim for about 20 liters
These amounts give a balanced flavor and aroma. Feel free to mix in other leftover grains for variety. The key is to maintain that easy-drinking vibe while hitting the 7.0% ABV mark.
Brewing Process Outline
- Mashing: Heat 15 liters of water to 67°C and add the grains. Hold this temperature for 60 minutes to extract sugars.
- Sparging: Rinse grains with an additional 5 liters of water at 75°C to collect the wort.
- Boiling: Bring the wort to a boil. Add Simcoe hops at the start for bitterness, and Goldings hops with 15 minutes left for aroma.
- Cooling: Rapidly cool the wort using an immersion chiller.
- Fermentation: Transfer to a fermenter, pitch the yeast, and let it ferment for about two weeks.
Make sure to monitor temperatures closely during fermentation to avoid off-flavors.
Adjustments for New Equipment
Moving to a cheaper brewing setup means I need to tweak some steps. If I’m using a basic BIAB (Brew In A Bag) method, here’s how I adapt:
- Mashing: Use a single pot to heat water and mash grains all at once. You can still hit that target temperature.
- Sparging: Avoid traditional sparging; just lift the grain bag and let it drain.
- Boiling: Make sure to have a strong enough heat source to maintain a rolling boil.
- Cooling: If I don’t have a chiller, I can place the pot in an ice bath to lower the temperature quickly.
Keeping things simple helps with consistency, while still getting a great beer.
Reflections on the Brew
Brewing “Left Over Grains” was a fun twist in my journey. I never thought random leftovers could turn into such a standout beer. Each sip took me back to my South African garage days.
The flavors were a revelation. I used a mix of Pale Malt and Roasted Barley. Tossing in Simcoe and Goldings hops added a nice balance. The result was an amber beer with a frothy head. It was smooth and packed with flavor.
My friends were surprised. They couldn’t believe it came from leftover bits. They loved the 7.0% ABV, and we shared many laughs over pints. This beer became a staple in my home.
Now, as I try to recreate it in New Zealand, I feel a mix of excitement and nervousness. Will my cheap setup live up to the legend? The memories of that garage brewing adventure inspire me. I hope to capture that essence again. Each batch is a step closer to reliving those amazing moments.
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