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Recipes

Pixels Passionfruit Ale

1.5kg Coopers Light Extract (one can) 1kg LDME 20gms Nelson Savien @ 45mins 20gms Nelson Savien @ 15mins 20gms Halletau @ 15mins Safale US-56 (or whatever they call it now ) Get all the MALT in yer pot with a couple of litres of water.. boil anbd chuck in hops at indicated intervals, cool with ice and into the fermenter top up to 22l and pitch your yeats at approx 22c, slowly bring down to 18c. I like em bitter but if you dont, drop the first addition to 10gms. Ahh its like neckter of the gods

Oliver’s 35 Black Rock Cider

Started 1.6.01 Bottled 14.6.011 can Black Rock Cider 1kg glucose 125g lactose 3 Granny Smith apples

OG 1049 FG 1013 ALC/VOL 5.1%

BREWING NOTES Mixed the cider concentrate, glucose and lactose with two litres of boiling water in fermenter. Topped up to 18 litres, as per instructions from the homebrew shop. Lactose added to give a slightly sweet edge to what is otherwise a very, very dry cider. She also suggested adding fresh apples to give a more “apply” taste. So I cored and peeled the apples, put them in one leg of a stocking to stop them clogging the tap when they turn to mush and added to fermenter.

TASTING NOTES A tasting during bottling suggested that this will be an absolute winner. The girlfriend should be happy! Early on this was very tasty and tasting just like a bought one! 27.03.03: This was (there are none left) a fine cider. Great golden color. The lactose was a must. See Brew 39 for an adaptation on the theme.

JSAA AG

JS Golden Ale Clone
24 litres at my usual efficiency (22 into fermenter after losses)

3kg JW Export Pilsner Malt (60%)
1.5kg JW Wheat Malt (30%)
250g JW Dark Munich Malt (5%)
150g CaraPils (3%)
50g JW Crystal 145 EBC (1%)
50g Chocolate Malt (1%)

Infusion mash, 90 minutes at 66 degrees C.

Boil: 90 minutes

20g Pride of Ringwood (10%AA) pellets @ 60 minutes
10g Amarillo (8.4%AA) pellets @ 12 minutes
10g Amarillo (8.4%AA) pellets @ 2 minutes
5g Amarillo pellets after strikeout

Estimated OG = 1.046
Estimated Bitterness = 28 IBUs
Estimated Colour = 8 SRM

Yeast: Wyeast 1056

Artisanale Dunkel

1 artisanale fresh wort
200g Vienna malt
200g Munich malt
100g Carafa Special 1 malt

Heat 1.5 litres of water in a saucepan to 72 degrees. Mill/Crush 200 g Vienna malt, 200 g Munich malt and 100 g Carafa Special 1 and place into a grain bag and put into the water. Put the lid on and leave to soak for 20 minutes. Lift the grain bag out and squeeze between a pair of tongs or plates. Add water to make a total of 6 litres. Bring to boil and boil with lid on for 10 minutes. Turn heat off, add 10g Hallertau hops. Put the lid on the saucepan. Leave to soak for 1 minute. Cool in a sink filled with cold water before adding to the fermenter and pitching yeast. Allow to drop to under 15 degrees and proceed with fermentation as usual. The Dunkel will have an OG of 1050 and an IBU of 26.

Kilkenny clone

G'day Ash,
My Kilkenny Klone has a single hop addition at 60mins...After stuffing around with lots of malt/hop/yeast combo's I find less is more!
23L Batch
Malt/Sugars:
4.3kg of Bairds Maris Otter
250g Thomas Fawcett Crystal 120L
70g Roasted Barley
200g CSR Dark Brown Sugar
Hops:
34g EKG for 1 hour (5% A/A = approx 21 IBU)
Yeast:
Wyeast 1084 Irish Ale or 1028 London Ale
OG 1.048 FG 1.012

1tsp of Gypsum and 1tsp of Calcium Carbonate is added to burtonise the mash water and away we go!
Cheers,
TL

Dr. Smurto’s non-alcoholic GB

The recipe i use is 750g - 1kg of fresh ginger, skin and puréed in a food processor. Add say 500g of lactose. 2 lemons, chopped, skin and all. 8 cloves, 1 cinnamon stick. Boil all this up in about 4L of water for an hour and strain into fermenter. Add the dextrose, top up to 23L, stir in a yeast (ale or cider) and bottle immediately. Should be carbed up in 2 weeks.

Evolution Tripel

RateBeer’s Evolution Ale By FrankA group effort by the homebrew forum that most closely resembles a Tripel with a substantial portion. Subtle spicing is proposed but optional and yeast choice and mash schedule are left to the brewer. Please direct all questions to the homebrew forum.

All grain version:6 lbs Wheat 6 lbs Pils 8 oz 10L crystal 4 oz caravienne 1.5 lb light honey (added to secondary) For an extract version, substitute 7.5 lbs wheat DME in for the wheat and pils malt and steep other grains at 158 F for thirty minutes before boiling. 2 oz Hallertauer (60 min) (3 oz for partial boils) 1 oz Tettnager (5 min) Suggested spicing: .5 oz coriander .5 oz bitter orange peel 5 cardamom pods Belgian ale yeast

Mash boil and chill using your usual routine, aerate well, pitch a large starter of your chosen yeast. Ferment in primary for one week or until vigorous fermentation is complete before transfering to secondary. Dissolve honey in a small amount of water, heat to one hundred forty degrees and hold twenty minutes to pasteurize. When cool, add to secondary. Keep beer in secondary at least until honey is fully fermented but preferably longer. Bottle or keg as per your usual system.
From: http://www.ratebeer.com/Recipe.asp?RecipeID=153

JSAA clone

Thomas Coopers sparkling ale kit
1.5 kg light malt extract
15g amarillo at 15
15g amarillo at 5
15g amarillo dryhopped at rack

Coopers Pale Ale AE

thread

Which is: 95% pale malt, 1% crystal malt, 4% wheat malt. Next we use the brewcraft calculator to find out how much malt to use to achieve the 4.5% alc/vol.

I come up with:

1 1.5kg tin of Coopers Liquid Light Malt Extract
1kg Light dry malt extract
85g Dry wheat malt extract
40g crystal malt, steeped

As for the hopping schedule, have a look at the Hops FAQ. To balance the malt, we need an IBU of 16. Coopers is famous for using only Pride of Ringwood, so we do an IBU calcuation based on that. I think the pale is double hopped, but I'm going to do a triple hop schedule (just for fun) using the Rooftop Brew IBU calculator. Assuming an AA% of 11% for the POR:

Addtion | weight(oz) | AA% | minutes | IBU
Hop Addition 1 | 0.21 | 11 | 60 | 8.6
Hop Addition 2 | 0.21 | 11 | 20 | 5.5
Hop Addition 3 | 0.21 | 11 | 5 | 1.7

Total IBU: 15.8

Note that 0.21 oz is 6 grams.

Make it up to 23L. As for the yeast, I'd either reculture some from a Coopers pale ale bottle (search for how to do this) or just use a Coopers dry yeast sachet.

Hoegaarden Whit

NTrabbit

Coopers Brewmaster Selection Wheat
Coopers Wheat Liquid Malt Extract 1.5kg
Torrefied Wheat 1kg
Still Spirits Top Shelf Triple Sec Essence 25ml
Ground Coriander Seed 15g
Tettnanger Hop Bag 12g
Recultured Hoegaarden White yeast

Put the Torrefied Wheat (thats 4x 250g boxes of puffed wheat breakfast cereal from your local supermarket) in a grain bag and steep in as much water as you can fit (torrefied wheat is light and very bulky) for 30 minutes.

Remove the grain bag, strain the liquid back into the pot. Add the concentrate, coriander and liquid malt, boil for 1 hour then allow to cool. Strain the wort into the fermenter, fill to 23L and add the Triple Sec essence.

Steep the hop bag for 10 minutes per its instructions and add it to the wort.

Add the recultured yeast starter when its cooled to a good temperature.