4.5 kg Ale Malt (Victorian) – Barrett Burston (AUS)
250 g Crystal Medium – Barrett Burston (AUS)
750 g Amber Malt – Barrett Burston (AUS)
90 g Chocolate Dark Malt – Gladfield (NZ)
90 g Roasted Barley – Gladfield (NZ)
16 IBU Northern Brewer 9.6% AA = 11 g @ 60 mins
1tsp Gypsum to Greymouthise mash
CellarScience Berlin yeast (from previous brew)
Aim for 23 L
4 kg Pilsner Malt (Victorian Pale Malt) – Barrett Burston (AUS)
1 kg Munich – Barrett Burston (AUS)
500 g Vienna – Barrett Burston (AUS)
260 g Crystal Medium – Barrett Burston (AUS)
260 g Chocolate Dark Malt – Gladfield (NZ)
100 g Carafa Type 1 – Weyermann (GER)
18 g Perle, 5.0% AA @ 60 mins
13 g Hallertauer Mittelfrüh, 3.0% AA @ 40 mins
11 g Hallertauer Mittelfrüh, 3.0% AA @ 2 mins
CellarScience Berlin yeast (from previous brew)
Usual mash schedule. Chilled in pots in sinkfuls of cold water.
2024-11-09: racked and bulk primed with 145g sucrose, bottled.
Re-run of Rob’s light 3.
1 kg ale malt
1 kg wheat malt
250 g Cara
150 g Crystal Malt
15g Warrior hop pellets 14.5%AA @ 45 minutes 24.10 IBU
15 g Motueka hop pellets 5.4%AA plus 10g cracked corriander seeds @ 15 minutes 4.6 IBU
15 g Motueka hop pellets 5.4%AA plus 10g cracked corriander seeds @ flameout
10 g Motueka hop pellets 5.4%AA dry hop
CellarScience Berlin yeast
Normal mash (batch sparge) and boil in two pots. No-chill overnight. 21L with tap water, OG 1.031.
2024-10-29 dry hopped with 10g Motueka
2024-11-01 racked, bulk primed with 145g sucrose, bottled.
Based on 169. Chocolate Orange Stout AG.
4 kg Joe White (Australian) Traditional Ale Malt
1 kg Joe White (Australian) Malted Wheat
0.6 kg Joe White (Australian) Chocolate Malt
0.4 kg Joe White (Australian) Crystal Malt
.4 kg Cacao nibs
1 cup coffee
.25 kg brown sugar
Zest of 4 oranges
Vanilla essence
30g Centennial 10.7%AA @ 60 mins. (substituted wtih 10g Centennial and 20g Warriror, 14.5%AA) 47 IBU
20g EK Goldings 5.8%AA @ 30 mins, (substituted with 5g Warrior and 10g Amarillo, 8.6%AA) 13 IBU
20g EK Goldings 5.8%AA @ 10 mins, (substituted with 10g Amarillo) 4 IBU
1 tbsp cocoa @ 5 mins
10 g coriander seed, cracked, @ flameout
Mashed the grains and cacao nibs for an hour. Boil as above. No chill overnight.
2024-03-04: OG 1.050, added to yeast cake from 173. Porter AG.
2024-03-22: Made oleosacchurum of zest of 6 oranges and 300g brown sugar dissolved in the juice of the oranges, pasteurised it, then racked the beer onto it.
2024-03-26: Racked and bulk primed with 60g sucrose. Added 4 tsp vanilla essence. Bottled.
Based on 167. Reprise Porter AG.
Joe White (Australian) Ale Malt 3kg
Joe White (Australian) Crystal 320g
Joe White (Australian) Vienna 870g
Joe White (Australian) Chocolate 270g
Joe White (Australian) Roast Malt 180g
(forgot to add the hard water modifications)
Fuggles Hops (2022, 4.1%AA) – Hop Pellets 40g
* 20g @ 60 mins
* 10g @ 20 mins
* 10g @ 5 mins
East Kent Goldings Hops (2021, 5.8%AA) – Hop Pellets 40g
* 20g @ 60 mins
* 10g @ 20 mins
* 10g @ 5 mins
Safale S-04 yeastcake from 172. Sierra Nevada Pale Ale AG
Mashed at 68 degrees for an hour.
No chill. Racked on to yeast cake from 172. Sierra Nevada Pale Ale AG.
2024-03-04: Racked, bulk primed with 110g sucrose, bottled.
Based on 134. Sierra Nevada Pale Ale AG
5 kg JW Ale
700 g JW Medium Crystal
40g 2021 Chinook pellets, 12.6%AA @ 30 mins (was supposed to be 25g FWH, 15g @30 mins but I forgot)
20g 2022 Cascade pellets, 6.1%AA @ 10 mins
Half whirlfoc (Irish moss) tab @ 10 mins
20g Cascade pellets @ flameout
Safale S-04
Mashed in with 75 degree water, hitting 68 degree mash-in for 60 minutes. Sparged with 80 degree water until 25 L of liquor collected. Boiled as above, left to no-chill.
2024-01-10: pitched yeast. OG 1.058
2024-01-09: Racked and bottled. Primed with 1tsp sucrose per 750mL bottle, 1/2 tsp sucrose per 450mL bottle.
Based on 134. Sierra Nevada Pale Ale AG
5 kg JW Ale
700 g JW Medium Crystal
25g 2021 Chinook pellets, 12.6%AA FWH
15g Chinook pellets @ 30 mins
20g 2021 Cascade pellets, 6.9%AA @ 10 mins
Half whirlfoc (Irish moss) tab @ 10 mins
20g Cascade pellets @ flameout
Safale US-05
Mashed in with 75 degree water, hitting 67 degree mash-in. Sparged with 80 degree water until 25 L of liquor collected. Boiled as above, left to no-chill.
2023-10-09: kegged
Based on 161. Amber Ale AG
3.5 kg ale malt
1.25 kg amber malt
350 g medium crystal malt
20 g Warrior, 14.5%AA @60 mins
7 g Warrior, 14.5%AA @ 30 mins
20 g Amarillo, 8.6%AA @ 5 mins
Safale S-04 yeast
Mashed reasonably warm, around 68C. Boil as above. No chill overnight, pitched onto yeast cake of 169. Chocolate Orange Stout AG. OG 1.055
2023-08-27: Racked, bulk primed with 120g sucrose, bottled. FG 1.030.
https://brewgr.com/recipe/58438/terrys-chocolate-orange-imperial-stout-imperial-stout-recipe
4 kg Joe White (Australian) Traditional Ale Malt
1 kg Joe White (Australian) Malted Wheat
0.6 kg Joe White (Australian) Chocolate Malt
0.4 kg Joe White (Australian) Crystal Malt
.3 kg Cacao nibs
1 cup coffee
.25 kg brown sugar
Zest of 4 oranges
Vanilla essence
30g Centennial 10.7%AA @ 60 mins, 32 IBU
20g EK Goldings 5.8%AA @ 30 mins, 9 IBU
20g EK Goldings 5.8%AA @ 10 mins, 4 IBU
1 tbsp cocoa @ 5 mins
10 g coriander seed, cracked, @ flameout
Mashed the grains and cacao nibs for an hour. Boil as above. No chill overnight.
2023-07-03: transferred into fermenter onto yeast cake from 168. Rob’s light 3 AG (SafAle S-04). OG 1.069.
2023-07-08: made a oleo accharum https://www.corpserevived.com/post/maximizing-citrus-part-1-oleo-saccharums-cordials, pasteurised it at 65C for half an hour, cooled and pitched into the fermenter.
2023-07-17: racked into the keg, added 4 tsp vanilla. FG 1.033.
Based on Rob’s light 2. Adapted to an all-grain recipe. Focus was on increasing the body with the wheat and cara malts, and converting the hops to locally grown ones.
1 kg ale malt
1 kg wheat malt
250 g Cara
150 g Crystal Malt
15g Warrior hop pellets 14.5%AA @ 45 minutes 24.10 IBU
15 g Motueka hop pellets 5.2%AA plus 10g cracked corriander seeds @ 15 minutes 4.6 IBU
15 g Motueka hop pellets 5.2%AA plus 10g cracked corriander seeds @ flameout
10 g Motueka hop pellets 5.2%AA dry hop
SafAle S-04
Reduced size mash (batch sparge) and boil (approx half size). No-chill overnight. Topped up to 23L with tap water, OG 1.021.
2023-05-25 Dry hopped with 10g Motueka
2023-07-02 Racked, primed with 120g sucrose, bottled.
Based on 165. Rainwater Porter AG using the proportions from that recipe and basing it on 3kg base malt.
Joe White (Australian) Signature Ale Malt (per Kg) × 3kg
Joe White (Australian) Crystal (per Kg) × 320g
Joe White (Australian) Vienna (per Kg) × 870g
Joe White (Australian) Chocolate (per Kg) 270g
Joe White (Australian) Roast Malt (per Kg) 180g
4g gypsum
8g CaCl
8g Baking Soda
Fuggles Hops – Hop Pellets 40g
* 20g @ 60 mins
* 10g @ 20 mins
* 10g @ 5 mins
East Kent Goldings Hops – Hop Pellets 40g
* 20g @ 60 mins
* 10g @ 20 mins
* 10g @ 5 mins
Safale S-04 yeast
Brewed using Michael’s brewing system. 30 minute mash.
No chill. Racked on to yeast cake from 166. Unfortunately the beer was too hot (around 50C) so killed yeast. Waited to the end of the day and pitched another sachet of Safale S-04.
Nearly out of beer! Doing a fresh wort kit because I need a new water container to take camping, and you get a 17L one free with the kit.
https://www.grainandgrape.com.au/product/wort-kit-yarraville-pale-ale/
“An easy drinking, low bitterness ale. Great crowd pleaser!”
OG (after adding 3L pre-boiled, cooled water): 1.046
Est ABV: 4.5%-5.0%
Colour: 6EBC
IBU: 10
Malts: Pilsner, Pale, Carahell
Hops: Falconers Flight, Cascade, Galaxy
Yeast: Safale-S04 (recommended SafAle US-05, Wyeast 1056 or Danstar BRY97)
65% ale malt
19% vienna
7% medium crystal
6% light choc
4% dark choc
rain water
Fuggles hops, 4.4%AA
EK Goldings, 5%AA
17g fuggles @ 60 minutes, 4%AA, 10 IBU
17g fuggles @ 20 minutes, 4%AA, 6 IBU
17g fuggles @ 5 minutes, 4%AA, 2 IBU
17g EKG @ 60 minutes, 4%AA, 12 IBU
17g EKG @ 20 minutes, 4%AA, 7 IBU
17g EKG @ 5 minutes, 4%AA, 2 IBU
39 IBU
Testing out the new local home brew shop. This is their porter kit (basically contains just the grain from above).
Used rain water this time, as the shot roof gutters mean I have tonnes of water in buckets to use, and this way there’s no chlorine. Standard mash and boil. No chill. Pitched on to yeast cake from 164 (US-05).
2022-08-01: Racked and bulk primed with 100g sucrose, bottled.
Haven’t brewed for a long time, so this one is to just use up most of the old grain that’s been stored away for a few months. Hopefully it won’t be too stale. This is a partial mash, and I’ll make up the fermentables with left over LDME.
2.4kg jw ale
500g jw medium crystal
150g jw cara
50g jw vienna
1kg ldme
Safale US-05 yeast
Standard mashing schedule.
Gravity of the mash liqour: 1.046
Original Gravity after making up to volume and adding LDME: 1.045
2022-07-10: bulk primed with 120g sucrose. Bottled.
Ingredients for 23L
3.2 kg JW Ale malt
1.2 kg JW crystal malt
1.2 kg JW wheat malt
0.18 kg JW choc malt
0.12 kg JW black malt
100 mL (4 tbsp) cocoa powder @ 60 minutes
44 g Williamette hops 7.1%AA @ 60 minutes: 7 HBU
18 g Williamette hops @ 15 minutes: 3 HBU
1/2 tablet Whirlfloc (Irish moss) @ 15 minutes
18 g Williamette hops @ flameout
Safale S-04 yeast
Using a protein-developing step mash, add 9 L of 54 C water to the crushed malt. Stabilize at 50 C and hold for 30 minutes. Then add 10 L of boiling water plus a decoction of 4L. Stabilize at 68-69 C and hold for 60 minutes. Add heat and mash out to 74 C.
Sparge with about 14-16 L 77 C water. Add more water (do not oversparge) to brewpot to make an initial extract volume 28 L. Anticipate evaporation of about 3 L.
No chill overnight and pitch onto yeast cake from brew 162 (Safale S-04)
2021-06-01: Bulk primed with 100g sucrose and bottled.
From Microbrewed Adventures by Charlie Papazian
I FIRST VISITED the Sierra Nevada Brewing Company in 1986, five years after they had opened. At the time there only were a few dozen micro breweries in the United States. Beer choice for most beer drinkers was limited to dozens of brands of same-tasting American light lagers. I came away from my visit knowing that this brewery, with their original Sierra Nevada Pale Ale, Porter and Stout, was getting it right America.
Sierra Nevada was brewing four to six brews a week in their 17-barrel brewery, cranking out 35 barrels on any given day. Co-founder Ken Gross man, a student of chemistry and a bike mechanic, had run a home beer and winemaking shop before becoming a professional brewer. Steve Harrison, the company’s lead salesperson, had worked as a head clerk in a liquor store as well as at a retail service center of Sears. His first job at the brewery was part time on the bottling line and part time selling beer. Ken and Steve wanted to open a small business that made high-quality beer and do something they enjoyed.
In 1986 they were planning and projecting for the future. High profit was not an original goal-survival was. They didn’t realize the size of brewery they would need in order to make money. In the beginning, the maximum they could brew was 30 barrels a week. At the time this seemed like a gold mine, but the reality of maintaining beer quality. the increasing costs of packaging and selling beer and keeping and paying their employees well and the need to make a profit in order to reinvest in their growing business became evident as the demand for their beer increased.
EVEN THOUGH they are brewing at a much higher level these days, their goal has stayed the same to make great beer. Their equipment is larger and better and their processes have become more efficient, but the beer stays true. Their production is approaching 600,000 barrels at the time of this book’s publication, and their products have every bit of the “microbrewing” integrity with which they began in 1981. This is not only a tribute to Sierra Nevada Brewing Company, but also to what passion for beer and brewing has done for our American beer culture.
1982 ORIGINAL SIERRA NEVADA PALE ALE
While Sierra Nevada Pale Ale has remained true to its original character, there have been a few subtle adjustments over the years in order to facilitate distribution needs and brewery equipment changes. This original recipe is based on today’s flavor profile and what is known about its formulation and information published in the early 1980s, revealing original ingredients and processes used at their original small-batch brewery.
1982 ORIGINAL SIERRA NEVADA PALE ALE
All-Grain Recipe for 5 gallons (19 L)
8 lbs. (3.6 kg) 2-row American pale malt
8 oz. (225 g) American crystal malt (10-L)
3/4 oz. (21 g) Cluster hops 7.5% alpha (5.6 HBU/156 MBU) 60 minutes boiling
3/4 oz. (21 g) Cascade hops 5% alpha (3.8 HBU/105 MBU) 30 minutes boiling
1/2 oz. (14 g) Tettnanger hops (Santiam may be substituted) 4.5% alpha (2.3 HBU/64 MBU) 30 minutes boiling
1/2 oz. (14 g) Cascade hops 1 minute boiling
1/2 oz. (14 g) Tettnanger hops (Santiam may be substituted) 1 minute boiling
1/4 tsp. (1 g) powdered Irish moss
Wyeast American Ale yeast #1056
1/2 cup (175 ml measure) corn sugar (priming bottles) or 0.33 cups (80 ml) corn sugar for kegging
A one-step infusion mash is employed to mash the grains. Add 8.5 quarts (8.1) L) of 168-degree F (76 C) water to the crushed grain, stir, stabilize and hold the temperature at 152 degrees F (66.5 C) for 60 minutes. Then raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15.2 L) of 170-degree F (77 C) water. Collect about 5.5 gallons (21 L) of runoff. Add cluster hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 1 minute remains, add the 1-minute hops. After a total wort boil of 60 minutes. turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Then strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5 gallons (19 L) with additional cold water if necessary. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70 degrees F (21 C). Ferment at about 70 degrees F (21 C) for about 1 week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary fermenter and if you have the capability, “cellar” the beer at about 55 degrees F (12.5 C) for about 1 week.
Prime with sugar and bottle or keg when complete. The original Sierra Nevada Pale Ale was fully bottle conditioned, just like your homebrew.
From The Homebrewer’s Companion by Charlie Papazian
First of all, I must confess: I cannot take credit for this sensuously creative and wonderfully balanced beer. I didn’t brew it. But I watched it being brewed. I took care of it a little bit. I bottled it. But my brewing pal Tracy, inspired by her love of chocolate, waved the charismatic wooden spoon and created something that would endear itself to any chocolate lover: a chocolate-flavored porter.
Careful to take into consideration the bitterness of one pound of Baker’s chocolate (unsweetened), the formulation compensates by adding a moderate amount of hops for bittering and using a not ordinary amount of crystal malt and a dose of wheat malt. The caramel-like sweetness of crystal and the maltiness of wheat malt enhance the chocolate.
The results filled the kitchen with the aroma of chocolate brown ies baking in the oven. Five weeks later I had in hand a chilled mug of deep, velvety, rich chocolate porter. Slanting Annie’s Porter, that is.
Slanting Annie? Oh yes, she’s a legendary character out of the old West from the small town of Creede, Colorado. One leg was shorter than the other, but she sure could deal a deck of cards. Or so the story goes.
Ingredients for 5 gallons (19 1.)
1 3/4 lbs. (0.8 kg) pale malted barley
2 1/4 lbs. (1 kg) crystal/caramel malt
2 1/4 lbs. (1 kg) wheat malt
1/3 lb. (0.15 kg) black roasted malt
1/3 Ib. (0.15 kg) chocolate roasted malt
3 lbs. (1.4 kg.) light dried malt extract
12 oz. (0.34 kg.) unsweetened Baker’s chocolate*
1 1/4 oz. (35.5 g.) Williamette hops (boiling): 7 HBU
1/2 oz. (14.2 g.) Williamette hops (flavor): 3 HBU
1/2 oz. (14.2 g.) Williamette hops (aroma)
1/4 tsp. (1 g.) powdered Irish moss
Ale yeast
3/4 c. (178 ml.) corn sugar or 1 1/4 c. (296 ml.) dried malt extract (for bottling)
BUS: 26
Color: >30
OG: 1.063-1.067 (16-17)
FG: 1.019-1.023 (5-6)
Using a protein-developing step mash, add 1 gallon (3.8 1.) of 130-degree F (54.4 C) water to the crushed malt. Stabilize at 122 degrees F (50 C) and hold for 30 minutes. Then add 2 gallons (7.6 1.) of boiling water. Stabilize at 154 to 157 degrees F (67.8-69.4 C) and hold for 60 minutes. Add heat and mash out to 165 degrees F (74 C).
Sparge with about 3 to 3.5 gallons (11.4-13.3 1.) of 170-degree F (77 C) water. Add more water (do not oversparge) to brewpot to make an initial extract volume of 6 gallons (22.8 1.). Anticipate evaporation of about gallon (3.8 1.).
Prepare the chocolate by microwaving it in a saucer. This will soften the chocolate, making it easier to dissolve in the boil. Add the softened chocolate, malt extract and boiling hops and boil for 75 minutes. Then add flavor hops and Irish moss and boil for an addi tional 15 minutes. Total boiling time is 90 minutes. Turn off heat. Add aroma hops and let steep for 2 to 3 minutes before removing hops and chilling the hot wort. Pitch the yeast when cool. During the primary fermentation you will notice very little if any kraeusen (those mounds of fermentation foam). You will also note globs of ugly cocoa butter floating on the surface. The cocoa butter has congealed, resulting in an oily surface that inhibits bubble formation. Don’t worry. After about five or seven days of primary fermentation, transfer the fermentation to a secondary fermenter, siphoning naturally, below the surface of the beer. Let the brew sit in the secondary until fermentation has stopped and signs of clearing appear.
Bottle when fermentation is complete. When bottling, you will have siphoned a second time into your bottling vessel and a third time into your bottles, effectively siphoning oil-free beer from under the floating cocoa butter slick. Slanting Annie’s Chocolate Porter will have a wonderful thick head, the rich aroma of chocolate, the subtle charm of hop flowers and the taste of porter-a wonderful porter.
* You might substitute 3 level tablespoons of Baker’s cocoa (powder) for each ounce of Baker’s chocolate to avoid the concern about cocoa butter
Based on https://helms-deep.net/~rwh/blog/beer/?p=797
2.8kg JW ale malt
1.1kg JW wheat malt
550g JW crystal
240g rolled oats
280g JW roast barley
280 JW choc malt
40g Northern Brewer 7%AA and 9g EKG 5.1%AA @ 60 minutes
20g EKG @ 30 minutes
20g EKG @ flameout
Safale S-04
Mash schedule as in the recipe. No problem with sparge sticking. No-chill overnight.
2021-05-08 Poured cooled wort into fermenter through sieve to catch hops/break material. Pitched yeast.
2021-05-17: Racked onto 80g sucrose, bottled.
From The Homebrewer’s Companion by Charlie Papazian
If you’re not careful to muster all your brewing skills and patience, your brewing session will not seem like a barrel of monkeys (i.e., not so fun). Oatmeal and wheat malt are notorious for contributing to frustrating stuck mashes. Stuck mashes are an experience every all grain brewer goes through at least once. It’s like having your pot of wort boil over, every once in a while. Kind of a ritual, a rite of passage.
On the other hand, oatmeal does lend a dreamy smoothness to stout, and wheat helps head retention as well as contributing to a fuller malt flavor. Take care and you’ll have a brew worthy of celebrat ing with a barrel of monkeys. The bitterness units may appear to be high on paper, but the blend of crystal, oatmeal, wheat and high temperature mash brings out a fullness that pleasantly balances this nutlike stout. Especially terrific on draft!
Ingredients for 5 gallons (19 1.)
(2.3 kg) pale two-row malt
(0.91 kg) wheat malt
(0.45 kg.) crystal/caramel malt 10 oz. (0.28 kg.) quick oatmeal
(0.23 kg.) roasted barley
(0.23 kg.) roasted black malt
(71 g.) English Fuggles or Goldings hops (boiling): 12 HBU
(14.2 g) English Fuggles or Goldings hops (flavor): 2.5 HBU
(14.2 g.) English Goldings hops (aroma)
4 tbsp. (45g) gypsum (calcium sulfate) if using very soft water
(1 g.) powdered Irish moss
Ale yeast
(178 ml.) corn sugar or 1 c. (296 ml.) dried malt extract (for bottling)
BUS: 56
Color: >50
OG: 1.053-1.060 (13-15).
FG: 1.016-1.020 (4-5)
Use a single-step infusion mash schedule for this recipe. Add gypsum to very soft water at a rate of 4 tablespoons per 5 gallons (19 L) of water. Add crushed malts to 2.5 gallons (9.5 L) of 168-degree F (76 C) water. The mash will stabilize at 152 to 156 degrees F (67-69 C). Hold this temperature for 60 minutes.
Sparge and lauter slowly-very slowly-with 4 to 4.5 gallons (15.2-17 1.) of 170-degree F (77 C) water. If the runoff is done too quickly, you will increase the risk of a set or stuck runoff. If this is the case, here’s what happened. The rate of the flow you were drawing off was quicker than the flow that could trickle through the grain bed Whamo. You’ve got all the weight of the mash no longer floating and suspended in liquid. There is a vacuum in the false bottom, and the mash has compressed itself, compounding the situation. If this happens, it is an ideal time for a homebrew. Practice breathing deeply. Relax. Then develop a plan to salvage the brew. (In extreme situations I’ve been known to simply scoop the mash out and start all over again, being more careful. The beer will still be very, very good, but your yield may suffer.)
When finished lautering, add more water (do not oversparge) to the brewpot to make an initial extract volume of 6 gallons (22.8 1.). Anticipate evaporation of I gallon (3.8 1.). Add boiling hops and boil for 45 minutes. Then add flavor hops and boil for an additional 15 minutes. Then add Irish moss and boil for a final 15 minutes. Total boiling time is 75 minutes. Turn off heat. Add aroma hops and let steep for 2 to 3 minutes before removing hops and chilling the hot wort. Pitch the yeast when cool, and bottle or keg when fermentation is complete.
Based on https://helms-deep.net/~rwh/blog/beer/?p=749
3.5 kg ale malt
1.25 kg amber malt
350 g medium crystal malt
40 g Northern Brewer, 7.6%AA @FWH (60 mins)
10 g Chinook, 13%AA @ 30 mins
20 g Amarillo, 7.9%AA @ 5 mins
1/2 tab whirlfloc (Irish Moss)
US-05 yeast
Chilled overnight and through the next day, then pitched a jar of trub from brew 160.
2020-03-22: racked onto 140g sucrose, bottled.
Based on https://helms-deep.net/~rwh/blog/beer/?p=752
5kg ale malt
650g medium crystal
20g Chinook 13.2%AA @ 60 mins, 18 IBU
20g Amarillo, 8.3%AA @ 30 mins
28g Cascade, 5.3%AA @ 10 mins
1/2 tablet whirlfloc (Irish Moss) @ 10 mins
52g cascade, 5.3%AA @ flameout
Safale US-05
Mashed in with 76°C water -> 69°C mash temp. Strike water temp 80°C @ 60 mins into mash. Batch sparge to total volume 25L.
Boil in two pots, hopped as scheduled.
No-chill overnight, then pitched yeast.
2020-03-17: Bulk primed with 100g sucrose, bottled.
1 Tin Coopers Bootmaker Pale Ale
500 g sucrose
500 g LDME
kit yeast
5 kg JW Ale Malt
1 kg JW Wheat Malt
700 g JW Crystal
500 g JW Dark Crystal
400 g JW Victory
350 g Pale Choc
250 g Carafa II
125 g Rice Hulls
8.2kg Total (Target 42L)
55g East Kent Goldings @ 60 mins (19 IBU)
** Mash **
Mashed in Brewzilla
Mash at 68oC for 60mins.
Mashout by increasing temp to 77oC
5g Calcium Chloride in mash water
Sparged with L at 77oC
Boil gravity 9.0 Brix
Added 1 tsp Yeast Nutrient to the boil @ 5 mins
half tab Irish Moss @ 5 mins
Post boil 10.2 Brix (1.040)
Post boil volume of 27L (in fermenter)
Filled 17L cube
44L total
72% efficiency
2020-03-11: tipped 17L cube into fermeter, pitched yeast.
2020-03-24: bulk primed with 100g sucrose, bottled.
1 can Thomas Coopers Amber Ale
250 g medium crystal
1 kg LDME
20 g Kohatu Hops, 4.7%AA @ 20 minutes
20 g Kohatu Hops, 4.7%AA @ 5 minutes
Kit yeast
Steeped crystal for 20 minutes in 4L hot tap water, removed grain. Brought to boil and added hops as scheduled. Added kit and LDME to boil at flameout, poured into fermenter half filled will cold water, topped up to 23L and pitched yeast.
2019-08-03: racked, bulk primed with 65g sucrose, bottled.
Based on: https://helms-deep.net/~rwh/blog/beer/?p=65
5kg ale malt
650g medium crystal
21g Chinook 13.2%AA @ 60 mins, 18 IBU
18g Amarillo, 8.3%AA @ 30 mins
28g Cascade, 6.9%AA @ 10 mins
54g cascade, 6.9%AA @ flameout
Mashed in with 75’C water -> 68’C @ 5 mins into mash. 66’C at 40 mins mash. Strike water temp 80’C @ 50 mins into mash. Batch sparge, 26L.
Boil in three pots, hopped as scheduled.
No-chill over night, then pitched onto yeast cake from brew 156.
2019-01-22: racked, bulk primed with 100g sucrose, bottled.
3.5 kg ale malt
1.25 kg amber malt
250 g medium crystal malt
28 g Northern Brewer, 10.7%AA @FWH (60 mins)
10 g Chinook, 13.2%AA @ 30 mins
20 g Amarillo, 8.3%AA @ 5 mins
US-05 yeast
First brew with new mash manifold. Much faster runnings.
Mashed in with 2.5L/kg @ 67’C. 45 minute mash, strike water temp 80’C. Two batches. 26L boil volume, in 2 pots. No chill overnight, then racked into fermenter excluding hops (final volume 24L) and pitched yeast. Temp: 26’C
2019-01-15: Racked and bulk primed with 100g sucrose, bottled.
Coopers European Lager kit
500g sucrose
500g LDME
kit yeast
100g sucrose for bulk priming
2018-07-12: racked, bulk primed and bottled.
1.7 kg Thomas Coopers Bootmaker Pale Ale
2kg JW ale
10 g Cascade hop pellets, 7.8%AA @ 45
16 g Summer hop cones, 6.8%AA @ 30
36 g Tom’s Goldings, ?%AA @ 15
Mashed in a bag with 5 L 76’C water, mash temp 67-66, for 1 hour. Transferred to second pot with 6L 76’C water. Transferred both runnings to boil pot, brought to boil. Boiled for around 30 minutes, then added hops as scheduled. No-chill outside overnight.
1 can Thomas Coopers IPA
2 kg JW Ale
150 g JW Crystal
100 g JW Choc
2 g Calcium Chloride added to mash water
10 g Cascade hops 7.8%AA @ 10 mins
10 g Summer hops 6.8%AA @ 10 mins
1/4 tablet Whirlfloc (Irish Moss) @ 10 mins
Mashed in with 76’C water. Mash temp 67.7. 45 minute mash, transferred bag to second pot with 76’C water. 15 minutes later, transferred “second runnings” into first pot, brought to boil, added hops and whirlfloc. Post boil, cooled in-pot on the balcony for an hour or so, then chilled in a sink of cold water (twice). Added kit to the fermenter with 1 L hot water, stirred to dissolve. Topped up with about 10 L cold water. Added the chilled boil liquor, pitched yeast.
2017-12-21: racked, bulk primed with 80g sucrose, bottled.
1 1.8 kg can Muntons Connoisseurs Nut Brown Ale
1 kg Breiss LDME
500 g Cat’s mum’s honey
Added kit and LDME to fermenter with 2L boiling water, dissolved. Topped up to 23L with cold. Pitched yeast.
2017-12-09: Heated honey to 98’C in 1L water, allowed to cool in the pot overnight, and pitched into the fermeter the next morning.
2017-12-16: Racked, bulk primed with 80g sucrose, bottled.
1 Black Rock Nut Brown Ale kit
1.6 kg JW Ale malt
160 g JW crystal malt
1/3 tab whirlfloc (irish moss) @ 15 mins
10 g Summer Hops, 6.8%AA @ 10 mins
kit yeast
Normal “brewing in a bag” partial mash method. Chilled in sink of cold water with freezer blocks. Strained wort into fermenter, added kit can, topped up to 23 L with cold water and pitched yeast.
2017-10-28: Pasteurised 500 g Cat Chen’s mum’s honey at 95’C. Allowed to cool over several hours, then pitched directly into the primary.
Took too long to bottle, and the weather was hot, and this one developed an acetobacter infection.
Recipe: Evolution Tripel.
2.7 kg Wheat
2.7 kg JW Ale
200 g JW Cara
70 g JW crystal
55 g Vienna
40 g Hallertau Tradition, 6.4% AA @ 60 minutes
10 g Northern Brewer, 10.7% AA @ 60 minutes
40 g Tettnang, 3.3%AA @ 5 minutes
1/2 tab whilfloc (irish moss) @ 15 minutes
10 g coriander seed, ground @ 15 minutes
15 g toasted orange peel “red flesh navel”, from one orange @ 15 minutes
Danstar Abbaye Belgian ale yeast
Mashed around 65.5 for 2.5 hours. Lost a bit of the first runnings (maybe up to a litre) due to the fermenter tap being open. Batch sparged. Brought to boil, added bittering hops. Removed zest from orange using a potato peeler, toasted under the grill. No chill overnight. Next morning, syphon into fermenter (straining out solids), OG 1.056 @ 20 L. Pitch yeast.
2017-10-04: Racked onto 1 kg Murray River Orange Blossom honey. Honey and 1 L water brought to 90’C in a pot with lid, then allowed to cool back to 60’C over a couple of hours. Post-rack volume 21.5 L.
2017-10-19: Racked and bulk primed with 5g/L. Bottled.
1 can Thomas Coopers Amber Ale
820 g JW ale malt
150 g JW crystal
130 g Carafa Special I
85 g JW choc malt
500 g Breiss LDME
22 g East Kent Goldings, 4.6%AA @ 11 minutes
1/4 tablet whirlfloc (Irish Moss)
kit yeast
Mashed in with 3 L water at 74’C, hit 65’C after 10 minutes. Added heat to raise to 66’C. By end of 60 minute mash, temp was 61’C. Sparge twice with about 2 L water at 80’C. Boil volume 5.5 L. At flameout, put pot in a sink of cold water, added the kit can to the fermenter, then poured the wort on top through a sieve. Added LDME, and stirred to dissolve. Topped up to 23 L and pitched yeast immediately. Temp in the mid to high 20’s.
2017-08-31: Racked, bulk primed at 4g/L and bottled.
1.7 kg Thomas Coopers Pilsener can
1.75 kg JW Ale
250 g JW Cara
14 g Motueka (B-Saaz), 6.6%AA @ 20 mins
1/4 tablet whirlfloc (Irish Moss) @ 20 mins
Kit yeast (Coopers true lager)
Mashed in (in the 12 L pot) with 74’C water, initial mash temp 65’C. 64’C at 20 minutes (added a few minutes of heat). After a 60 minute mash, raised the grain bag and allowed to drain for a few minutes. Raised a second pot to 80’C and put the grain sack in there for 15 minutes or so. Then removed the grain bag, added the second runnings to the first, and brought to the boil. Added hops and Irish moss as scheduled, then allowed the pot to chill over the following few hours. Tipped into the fermenter with the contents of the kit can and topped up to 23 L. Pitched yeast.
2017-08-03: Racked, bulk primed with 140 g sucrose, bottled.
1 x 1.7 kg can Thomas Coopers IPA
2 kg JW ale malt
8 g Cascade pellets, 7.8%AA @ 10 minutes
8 g Summer cones, 6.8%AA @ 10 minutes
1/2 tablet Whirlfloc (Irish Moss) @ 10 minutes
kit yeast
Mashed in with 76’C water, 2.5 L per kg, hit mash temp of 68’C. 67’C after 15 minutes. 66’C after 30 minutes (added heat). Back up to 67-68’C towards the end of the mash, around 50 minutes. Added 1.6 L boiling water to mash out, transferred grain bag to fresh pot with 5 L at 74’C for 30 minutes while original pot brought to boil. Raised grain bag and pegged above pot, added boiling contents of first pot. Brought to boil and added hops as scheduled.
Transferred boil pot to outside @ 10’C for 1 hour. Then put the kit can in the fermenter along with some cold water, strained the boil into the fermenter and topped up with cold. The resulting temp is probably somewhere in the 40’s so we’ll pitch the yeast tomorrow morning.
2017-07-13: Racked, bulk primed with 138 g sucrose. Bottled.
4.5 kg JW ale
250 g crystal
650 g munich
250 g cara
200 g choc
150 g carafa special I
150 g rolled oats
21 g Northern Brewer @ 60 mins, 9.1%AA for 24 IBU
12 g Chinook @ 60 mins, 13.3%AA for 20 IBU
12 g Perle @ 15 mins, 6.3%AA for 5 IBU
16 g East Kent Goldings, 4.6%AA for 2 IBU
1/2 Whirlfloc tab (Irish Moss) at 15 minutes.
Danstar Nottingham yeast
Mashed in with 77°C water, resulting in a 68-69°C mash. Super stuck sparge, despite raising the liquor temp up to around 80°C, then ended up doing a batch sparge by scooping the thin part of the mash into a sieve on top of the fermenter. So there’ll be a lot of flour that made it through on this one. OG 1.050
2017-04-30: Racked (22 L beer obtained, so 1 L lost to trub, unsurprisingly), bulk primed with 132 g sucrose, bottled.
1.7 kg Thomas Coopers Family Secret Amber Ale kit
1.0 kg Breiss LDME
Kit yeast
Dissolved Kit and LDME in 2L hot tap water, then topped up to 23L with cold tap water. Pitched yeast.
2017-03-21 Racked and bulk primed with 145 g sucrose, bottled.
1.7 kg Thomas Coopers Bootmaker Pale Ale
1.5 kg Breiss LDME
15 g Summer hop cones, 6.8%AA @ 10 minutes
4 L boil with 300 g LDME. Added 1 L cold water to the fermenter, then remaining LDME. Added boil liquor, straining out the hops. Added kit can, stirred. Topped up to 23 L, pitched yeast.
2017-03-05: Kegged. Slight acetobacter skin present.
2.5kg JW Ale
0.5kg Manuka smoked
.75kg Amber malt
.25kg Medium crystal
20g Northern Brewer @ FWH
10 g chinook 13.3%AA @ 30 mins, 16 IBU
54 g Tom’s Cascade ??%AA @ 10 mins
1/2 tablet of whirlfloc (Irish moss) @ 10 mins
Safale US-05
Mash in with 10L @ 77°C, mash temp 67.5°C. 2 hour mash, then batch sparge with about 20L, boil volume 25L. Left overnight to no-chill, then through the following day as it wasn’t cool enough in the morning. Final volume 22.5L, topped up to 23L.
2017-02-02: Half kegged, half bottled. The bottles were bulk primed at 6g/L sucrose.
Coopers International Series English Bitter kit
500g LDME
150g Crystal
10g East Kent Goldings @ 15
10g East Kent Goldings @ 5
Kit yeast
Steeped crystal in 2 lots of hot tap water, made up 5L boil size and added the LDME. Boiled hops, strained into fermenter, added kit, topped up to 23L and pitched yeast.
2016-10-26: Kegged half, bulk primed the other half at 6g/L sucrose and bottled.
5kg JW pils
140g JW light crystal
100g munich
50g vienna
20g Northern Brewer, 9.1%AA @ 60 mins for 24 IBU
28g Motueka, 6.6%AA @ 15 mins for 11 IBU
28g Hersbrucker, 2.3%AA @ 5 mins for 2 IBU
1/2 tablet Whirlfloc (Irish moss) at 15 mins
Saflager S-23 yeast
Long mash due to baby wrangling, 2.25 hours. Temp dropped from 66 to 62 over that time. Boiled, left outside overnight, pitched yeast the next morning at 18 degrees. Boil volume 25L, final volume 21L topped up to 23 with cold tap water.
3.5 kg JW ale
1.250 kg JW amber
0.250 kg JW medium crystal
28 g northern brewer 9.6%AA @ FWH (60 mins), 36 IBU
10 g chinook 13.3%AA @ 30 mins, 16 IBU
28 g Tom’s Cascade ??%AA @ 5 mins
1/2 tablet of whirlfloc (Irish moss)
US-05 yeast
Mashed in with 12.5L of 75 degree water to reach mash temp of 68. Continuous sparged with 78 degree water for a total boil volume of 25 L. No-chill over night, siphon to fermenter and pitch yeast the next morning. Post-boil volume 21 L, topped up to 23 L. OG 1.042.
2016-03-23: Racked.
2016-03-24: Racked, bulk primed @ 5 g/L, bottled.
5kg JW Ale
700g JW Crystal
33g Cascade pellets, 7.8%AA & 10g Chinook pellets, 13.3%AA @ 30 mins
10g Chinook pellets @ 20 mins
20g Cascade pellets @ 10 mins
30g Summer cones, 6.8%AA @ flameout
1/2 tablet of whirlfloc (Irish moss)
Safale US-05
Mashed in at 67 for 45 minutes, topped up with 1L boiling water half way through to maintain temp.
Boiled in two pots. No chill, overnight in pots, then brought inside until the afternoon to continue cooling to a low enough temp then ransferred 21.5 L to fermenter, OG 1.050, topped up to 23 L and pitched yeast.
Fermented around 26 degrees, so was pretty much finished in 48 hours.
2016-03-12: Racked.
2016-03-14: Added 15g of Summer cones dry hopped to secondary.
2016-03-15: Kegged half, racked, bulk primed with 5 g/L sucrose and bottled the other half.
1 Coopers Real Ale kit
350 g Breiss pilsener LDME
150 g sucrose
375 g JW Medium Crystal
8 g Summer hops, 5.3% AA @ 10 minutes
23 g Cascade hops, 7.0% AA @ 10 minutes
kit yeast.
Steeped crystal in hot tap water twice, put liquor in pot with 150 g LDME for 3 L boil, adding hops for 10 minutes. Added remaining sugars to the boil and the kit to the fermenter. Strained the wort into the fermenter and topped up to 23 L with cold water.
Allowed to cool and pitched the kit yeast.
2016-01-16: racked then kegged, bottled remainder bulk primed at 4g/L.
Ginger beer plant
8 raisins or sultanas (or half of the dry fraction of the plant from last time)
juice of 1 lemon
1 teaspoon grated lemon zest
1 tablespoon sugar
2 teaspoons ground ginger
2.5 cups water
Add 2 teaspoons ginger and 2 teaspoons sugar per day for a week.
Ginger beer
3 cups sugar
5 cups boiling water
juice of 3 lemons, oranges or limes to taste (I normally use 2 oranges, 1 lemon or 2 limes, 1 lemon, 1 orange)
7 litres cold water (or just top up to 10 L) as this is 8x 1.25 L soft drink bottles
First strain the plant through some kind of cloth as this takes time. Work on the rest of the mixture while it strains. Retain the dry part of the plant for next time (in a sanitised jar in the fridge, you’ll use about half of it to start your next plant). Dissolve sugar in boiling water, add fruit juice, top up with cold water to 8 L, add strained plant, top up to 10 L. Bottle in soft drink bottles. Leave for a week or until the bottles are hard to a squeeze. Refrigerate and drink. Any bottles left for more than 2 weeks, let out some gas to prevent them exploding. The beer will get drier and fizzer over time.
3 kg JW Ale malt
750 g JW Light Munich
350 g JW Vienna
250 g JW Amber
200 g JW Choc
150 g Carafa Special I
250 g JW Medium Crystal
150 g Porridge Oats
30 g Northern Brewer, 9.6%AA @ 45 minutes: 41 IBU
14 g East Kent Goldings, 4.6%AA @ 15 minutes: 5 IBU
14 g East Kent Goldings, 4.6%AA @ 5 minutes: 2 IBU
Irish Moss (whirlfloc)
Danstar Windsor yeast
Pre-boil volume 25.5L, post-boil volume 22L. No-chill over night. OG 1.056 @ 22L, topped up to 23L and yeast pitched directly.
2015-10-02: Racked, with 70 g chocolate nibs toasted for 10 minutes at 180 C non-fan and added to secondary with 80g sucrose.
2015-11-28: Racked onto 90 g sucrose boiled in water and 3 tsp vanilla essence. Kegged half, bottled half.
4.5 kg Ale malt
250 g JW Med Crystal
750 g JW Amber
90 g JW choc
90 g JW roast barley
16 IBU Northern Brewer 9.6% AA = 11 g @ 60 mins
1tsp Gypsum to Greymouthise mash
2308 Munich Lager yeast
Aim for 23 L
Prepared yeast starter from half of the yeast from the fridge with 50 g LDME in 500 mL water. Added gypsum to heated water for mash in. Single infusion mash @ 67 C strike water temp 74 C mash out @ 76 C. 60 min mash. Continuous sparge, ~ 28 L pre-boil volume. 1 hour boil, no chill in pots outside overnight. Volume in the fermenter 23.5 L, OG 1.058. Pitched yeast starter, bringing total volume to 24 L.
2015-08-30: Racked, bulk primed with 80g sucrose, bottled. Very compact yeast cake.
3.5 kg JW ale
1.250 kg JW amber
0.250 kg JW medium crystal
28 g northern brewer 9.6%AA @ FWH (60 mins), 36 IBU
10 g chinook 13.3%AA @ 30 mins, 16 IBU
28 g summer 5.3%AA @ 5 mins, 4 IBU
US-05 yeast (harvested from brew 134)
Mashed in with 12.5L of 77 degree water to reach mash temp of 67 topped up half-way through with boiling water to maintain temp (though it dropped a bit in the end). Continuous sparged with 77 degree water for a total boil volume of 25 L. No-chill over night, siphon to fermenter and pitch yeast starter made from yeast harvested from brew 134. Post-boil volume 21.5 L, topped up to 23 L with OG 1.052.
2015-08-08: Bottled half, kegged half. Bottles bulk primed @ 4 g/L.
5 kg JW Ale
700 g JW Medium Crystal
33g 2014 Cascade pellets, 7.0%AA & 10g 2013 Chinook pellets, 13.3%AA FWH
10g Chinook pellets @ 30 mins
20g Cascade pellets @ 10 mins
17g 2014 NZ Cascade flowers @ flameout
10g Cascade pellets @ flameout
Irish Moss @ flameout
Safale US-05
Mashed in with 12 L of 77 degree water, hitting 67 degree mash in. Temp 65 after 30 mins, added 1 L boiling water to bring back up to 66.5. Mashed out with 1.5L boiling, then sparged with 76 degree water until 25 L of liquor collected. Boiled as above, left to no-chill.
2015-07-22: Kegged.
Recipe adapted from Medium Mead from here: http://www.stormthecastle.com/mead/mead-recipes.htm
I’ve been collecting honey from various markets and apiaries around the place, placing a preference on red gum honey if available. The honey I ended up with was:
1 kg Walkabout Apiary Red Gum
800 g Coles Red Gum
1 kg Murchison Apiary Red Gum (really solid, but didn’t seem crystallised exactly)
2.5 kg Walkabout Apiary Yellow Gum (slightly crystallised)
1 kg Speechly Apiary Yellow Box
10 g Fermol Arôme Plus white wine yeast (which is a double dose)
1.5 tsp WYeast wine yeast nutrient (which is a triple dose)
Total 6.3 kg of honey. Going for a medium mead, but slightly drier than last time, so will top up with a total of 15L water.
Added all honey into the pot, then added 5x 1.7 L loads of boiled water from the kettle, for a total of 8.5 L. Bought up to the boil and skimmed the little bit of foam that formed. Once boil established, immediately turned off the heat, added the lid, and transferred outside to cool overnight.
2015-05-28: Mead had cooled nicely, cool to the touch. Brought in and skimmed some more, then poured into fermenter. Added 3x 1.7 L kettle loads of water, 2 from the hot tap, 1 from cold. Dissolved 10 g yeast and 1.5 tsp yeast nutrient in 1L warm water, left to stand for 20 minutes while aerating the must, then suspended all yeast and pitched, rinsed the jar with 400 mL cold water to bring us up to the desired volume of 15 L of water. Total volume slightly more than 21 L, OG 1.100, 26 degrees C.
2015-06-27: Racked. Gravity 1.050. Still bubbling and cloudy.
2015-07-25: Racked onto 40g dextrose, bottled. Still slightly cloudy.
4 kg JW Pils
1 kg JW Munich I
1 kg JW Vienna
260 g JW crystal
260 g JW choc
100 g Carafa Special I
14 g Perle, 6.3% AA @ 60 mins
13 g Hallertauer Mittelfrüh, 2.9% AA @ 40 mins
11 g Hallertauer Mittelfrüh, 2.9% AA @ 2 mins
2308 Munich Lager yeast
Yeast starter made from smacking the pack, leaving for 2 hours, then adding this to 40 g LDME boiled in 400 mL water (allowed to cool), then left overnight while the brew no-chilled.
Mashed in with 14 L @ 77 degrees, mash temp 66 for 1.5 hours. Added 1.7L boiling water @ mash out, then continuous sparged with ~15 L @ 77 degrees; boil volume ~24 L. No chill overnight, then transferred to fermenter, 22 L topped to 23 L, pitched about 3/4 of the yest starter. OG 1.058. The remaining 1/4 of the starter will be topped up and used in my next brew.
2015-05-27: Kegged, bottled. Bottles: 13L racked and bulk primed with 52g sucrose.
5kg JW Ale
700g JW Crystal
33g Cascade pellets, 7.6%AA & 10g Chinook pellets, 13.3%AA FWH
10g Chinook pellets @ 30 mins
20g Cascade pellets @ 10 mins
27g Cascade pellets @ flameout
Safale US-05
New mash tun made from 26 L Esky Chilla with toilet hose braid clamped onto 10 mm vinyl tube. No hole in the Esky, so syphon is required.
Mashed in at 67 for 1 hour, topped up with 1L boiling water half way through to maintain temp. Boiled in two pots. No chill, overnight in pots. Next morning, transferred 23L to fermenter, pitched yeast.
2015-05-16: Racked. Has been difficult to keep temp > 18 so will give the beer another week to finish.
2015-05-21: Kegged, plus 6 longnecks which were carbonated with 2 carbonation drops each.
From: http://www.homebrewandbeer.com/forum/viewtopic.php?f=11&t=11013
I posted something similar on my local Adelaide brewing forum and wanted to do the same here. It required a bit of a rewrite as I wanted to add a bit more about the origins of this recipe as it began here. When i joined this forum some 6 years ago i was hunting online for a JSGA recipe as i had discovered it for the first time at a pub. A few months after i joined it all started.
I feel a sense of obligation to this forum, it was instrumental in my growth as a brewer. I asked so many stupid questions and was constantly helped by others without being berated, something other forums could learn a lot from. As a result i try to pop my head in here and help out where i can. The obligation is not guilt, it is simply repaying the patience and knowledge that was shown to me.
Anyhoo, group hug and move on.
Continue reading
1 can Coopers Dark Ale
1kg LDME
100g Carafa Special I
100g Chocolate Malt
12g East Kent Goldings, 4.6%AA @ 15 minutes
Brewed with Felix!
Steeped grains in 3L 75 degree water for 20 mins, rinsed with hot tap water. 3L boil with 150g LDME. Added kit and remaining LDME to fermenter along with boil liquor, stirred until dissolved, topped up to 23L with cold and pitched yeast. Temp 25 degrees.
2015-05-09 Bulk primed with 80g sucrose, bottled.
1 Coopers English Bitter kit
1kg LDME
145g JW medium crystal malt
14g Summer hops 5.3%AA @ 10 minutes
14g EKG hops 4.6%AA @ 10 minutes
kit yeast
Steeped crystal malt in 2.5L water. Boiled another 2.5L water in another pot, added malt liquor to the boil with 400g LDME, then added hops after it had returned to boil. Added remaining 600g LDME to the boil at flameout, stirred to dissolve. Dissolved the kit in some water in the fermenter, added the wort from the boil, topped up to 23L. Temp came out to 32 degrees, pitched yeast immediately. Temp had fallen to 22 degrees by next morning, ferment well under way.
5kg JW Ale
700g JW Crystal
36g NZ Cascade cones & 10g Chinook pellets FWH
10g Chinook pellets @ 30 mins
20g NZ Cascade cones @ 10 mins
28g NZ Cascade cones @ flameout
Safale US-05
This was a brew in a bag batch. Horrible, annoying process. No-chill over night. Post boil volume: 20.5L at 1.056. Topped up to 24L for a calculated OG of 1.048, pitched yeast on 2014-03-01.
2014-03-09 Racked and dry hopped with 30g of Summer pellets in a stocking
2014-03-10 Racked, bulk primed, bottled.
1.7kg tin Morgan’s Iron Bark dark ale
1.5kg tin Coopers liquid wheat malt
100g Carafa Special I
150g JW Crystal
10g Saaz, 3.3%AA at 5 minutes
10g Summer, 5.5%AA at 5 minutes
10g Summer, 5.5%AA at flameout
Kit yeast
Grains steeped, then rinsed in hot water. Boil volume 4L, with 500g of the liquid wheat malt. Remaining extract and kit added to fermenter with 1.7L boiling water, then boil liquor strained into fermenter. Topped to 23L, kit yeast pitched immediately.
2014-01-04: racked into 19L keg. Remaining 4L bulk primed at 6g/L of sucrose and bottled.
2.2kg LDME
660g Wheat malt
100g Acid malt
32g Saaz, 3%AA at 45 mins
14g EK Goldings, 4.6% 15 mins
17g Hallertauer Mittelfrüh, 2.8% at flameout
Danstar Belle Saison Yeast, pitched at 32 degrees.
Mashed the wheat and acid together at around 66 degrees for an hour. Then batch sparged, used the liquor as the basis for the boil. 5 mins after flameout, added 4L hot water from the tap, plus the 2.2kg LDME. Topped up to 23L.
2014-12-24: Racked into small keg, remainder bulk primed at 5g/L sucrose and bottled.
First brew back in Australia. I went down to Grain and Grape and spent my vouchers on a starter kit that came with a free Artisan Ale fresh wort kit. So, an easy first brew to ease back into the antipodean brewing.
1 Artisan Ale New World Ale fresh wort kit
1 Safale S-05 American Ale yeast
Topped up to 20L.
2014-11-20: added 20g Summer hop pellets in a hop sock.
2014-11-22: bulk primed in primary with 120g sucrose, bottled.
Based on: https://byo.com/stories/item/2013-birth-of-a-new-style-cascadian-dark-ale
5kg Pale malt
500g Carafa Special I
1kg Munich malt
230g Crystal malt
340g Wheat malt
Chinook 6g 15% FWH 6g Subst Crystal
Amarillo, 4g, 10%AA @ FWH
Northern Brewer 14g, 14%AA @ 60 mins
Nelson Sauvin 17g, 11.5%AA @ 60 mins
Amarillo 11g, 10%AA @ 30 mins
5g Irish Moss @ 30 mins
Cascade 14g, 5%AA @ 15 mins
Cascade 14g, 5%AA @ 2 mins
Cascade 26g, 5%AA @ 0 mins
Amarillo 30g, 10%AA @ 0 mins
Danstar US-05 yeast
Mash at 67 degrees, 60 mins. Sparge at 77 degrees. 26L runoff. Mash actually hit 68 degrees. Boil as listed, but accidentally used our Amarillo addition at flameout instead of dry hopping. Will need to add some other hop for the dry hopping. No-chill process, so left outside overnight, yeast pitched in the morning.
2014-09-23: Racked onto 20g sucrose to ensure oxygen elimination from the head space and dry hopped with:
7g Crystal, 3.3%AA
11g Willamette, 4.5%AA
8g East Kent Goldings, 5.5%AA
7g Cascade, 9.1%
2014-09-28: Racked, bulk primed with 80g sucrose, bottled.
Based on: http://aussiehomebrewer.com/recipe/1307-bullshead-summer-saison/
1.5kg can of Coopers LLME
1kg Extra light dry malt extract
660g Wheat malt
100g Acid malt
24g Saaz, 4%AA at 45 mins
13g Goldings, 5% at 15 mins
17g Hallertauer Hersbrucker, 4% at flameout
5g Irish Moss at 30 mins
Danstar Belle Saison Yeast
Mashed the wheat and acid malt, then strained the result through a sieve. This formed the basis of the boil. Extract was added to the boil along with extra hot water to aid in dissolving, then this was all strained into the fermenter and topped up to 20L. Yeast pitched immediately and the fermenter transferred to the hot water cupboard the next morning to provide the warmer temperatures favoured by the saison yeast.
2014-09-23: Racked onto 20g of sucrose to ensure oxygen elimination from the head space. Used a strainer to block large clumps of flocculated yeast that were floating on the surface. I’ve not seen this behaviour from a yeast before. Returned to the hot water cupboard.
2014-10-01: Racked, bulk primed with 100g sucrose, bottled.
3kg marris otter
500g amber malt
200g choc malt
130g light crystal malt
Mashed in with 10L water at 79 deg, resulting in 66 deg mash for 30 minutes. Added 10L 79 deg strike water. Continuous sparged with an additional 10L 70 deg water.
Northern Brewer, 28g, 10.3%AA at 60mins for 30.9 IBU
Amarillo, 28g, 8.9%AA at 20 mins for 16.7 IBU
Willamette, 28g, 4.5%AA at 10 mins for 6.7 IBU
Cascade, 35g, 7.6%AA at 5 mins for 4.7 IBU
Total IBU: 59
1kg Maris Otter
1kg Vienna
0.5kg Wheat
1 1.5kg can Coopers LLME (80% dry weight of malt extract)
500g Munton’s LDME
6g Nelson Sauvin, 11.5%AA @ 60 mins
15g NS @ 10 mins
15g Crystal @ 10 mins
15g NS @ 5 mins
15g Crystal @ 5 mins
15g NS @ flameout
Mash (half size):
Protein Rest at 55oC for 15 mins (4L water at 68oC) 1.5L/kg thickness
Mash at 68oC for 30 mins Added 2L 100oC water
Mash at 70C for 15 mins Added 2L of 100oC water
Continuous sparged, total liquor volume 12L.
Extract added at flameout. Then no chill over night.
Based on: 110. Buzzdigh Moog Double Brown Ale AG
3kg Marris Otter
750g Munch
800g Vienna
300g crystal
150g amber
125g choc
200g light crystal
35g black
60g carafa special 3
28g Northern brewer 10.3%AA @ 60 mins
14g Cascade @ 15 mins
28g Crystal @ 5 mins
Windsor yeast
2013-03-23: racked.
2013-03-25: racked, bulk primed with 80g sucrose, bottled.
1 can Coopers English Bitter
500g Light dry malt extract
100g amber malt
150g medium crystal malt
20g East Kent Goldings hops @ 10 mins
Boiled 500g LDME in 6L water. Steeped grain in hot water from the tap and added, rinsing once. 20g EKG added and boiled for 10 minutes. Kit added at the end. Strained into fermenter and topped up to 20L.
2013-12-14: Racked and bulk primed with 80g sucrose, then bottled.
Coopers Sparkling can
2kg light dry malt extract
28g Crystal Hops at 15 minutes
Kit yeast
2013-05-18: racked, bulk primed with 140g sucrose and bottled.
3kg Marris Otter
250g Amber malt
250g Munich malt
250g Vienna malt
250g Crystal malt
100g Chocolate malt
100g Black malt
100g Carafa Special 3
28g Northern Brewer @ 45 mins, 9.26%AA, 25.4IBU
11g Styrian Goldings @ 30 mins, 4.5%AA, 10.7IBU
17g Goldings Goldings @ 30 mins, 4.5%AA, 10.7IBU
28g Goldings @ 15 mins, 5.22%AA, 7.8 IBU
Lallemand Windsor yeast.
Topped up from 19L to 21, OG 1.048.
2013-05-09: racked and bulk primed with 80g sucrose.
Based on these recipes:
And restricted to what I happened to have in the cupboard, it’s time to do a chocolate porter. I’m planning to do vanilla and cocoa in secondary.
2.6kg marris otter pale ale malt
750g munich malt
750g vienna malt
120g chocolate malt
100g black malt
100g carafa special III
150g amber malt
150g porridge oats
34g Northern Brewer, 9.26%AA at 45 mins
14g Styrian Goldings, 4.5%AA at 15 mins
14g East Kent Goldings, 5.2%AA at 5 mins
Mashed in and added heat until reaching 66C for an hour or so. Strike water at 80. Continuous sparged, initial volume 20L. Boil as listed, no chill in pot outside overnight. Syphoned into fermeter, topped up from 17.5L to 20L and pitched 11g Windsor yeast at 19.5 degrees.
2013-01-05: Racked onto 340g Rowse orange blossom honey (pasteurised in some water at 85C for around an hour), 140g coacoa powder and 4 teaspoons of vanilla extract.
1 can yorkshire bitter
1 kg light dry malt extract
100g light crystal malt
150g crystal malt
10g Styrian goldings @ 15 minutes
10g East Kent goldings @ 5 minutes
Kit yeast
1.5kg can of Young’s Harvest Stout
2kg Marris Otter pale malt
500g Scottish Porridge Oats
250g Light crystal
75g Black malt
75g Choc malt
50g Roast barley
14g Styrian Goldings @15 mins
14g East Kent Goldings @5 mins
Mashed in with as much water as will fit in my 12L pot, probably around 7-8L at 78C, hitting a mash temp of 66C after adding some boiling water. Sparged with about 5L of 84 degree water. Boil volume around 10L.
A Muntons Midas Touch Golen Ale Premium kit, kindly provided by Gavin. This comes with 2 tins of goo, and doesn’t require anything else. 100% barley malt. Otherwise, kit and kilo method.
Heated the cans in a sink of hot water, and dumped the contents into the fermenter. Rinsed cans with boiling water into fermenter. Added 3.5L boiling water and stirred to dissolve. Topped up to 23L with cold water. Pitched yeast.
14/1/2012: Picked 2.5kg of sloes, rinsed them and heated to 80 degrees with just enough water to make a thick syrup, using a potato masher to mash them up a bit. Left them at 80 degrees for about half an hour to pasteurise them, then added to an empty fermenter, and racked the beer on top, mixing it through the sloe syrup/mash. This frothed up a lot, and seeing as it now comes up to 25L, there’s very little head space, so it’s continuing to overflow a bit, so I’ve just left the lid slightly cracked on one side to allow the froth to bubble over in a controlled manner to avoid explosion. At least there are no drosophila around right now. 😉
21/1/2012: Racked the beer off the heavy fruit slurry, using a sieve over the intake of the hose, leaving about 3L of slurry behind. The beer is a deep pink colour and very cloudy. I’ve been keeping it warm with a few pint bottles full of boiling water inside a towel wrapped around the fermenter. A kind of hot water bottle for beer. Trying to keep it between 18 and 19. Given its cloudiness, I’ll leave it to clear for at least a few days now.
6/2/2012: After leaving outside in the freezing winter temperatures and even having brought it in and added pectinase and leaving it for a couple more weeks, it was still super cloudy. So I racked, bulk primed with 100g sucrose and bottled.
9/2/2012: I can’t believe it. It’s completely cleared, dropping around 1cm of very loose sediment to the bottom. I hope it compresses a lot more, then this could end up a good beer, despite its travails.
3.5kg Marris Otter
250g Amber malt
250g Munich malt
250g Vienna malt
250g Crystal malt
50g Chocolate malt
30g Black malt
70g Carafa Special 3
28g Northern Brewer @ 45 mins, 9.26%AA, 25.4IBU
28g Styrian Goldings @ 30 mins, 4.5%AA, 10.7IBU
28g Goldings @ 15 mins, 5.22%AA, 7.8 IBU
Safale S-04
12.5L @ 74 degrees C, for mash temp of 67 degrees C. 30 minute mash, adding heat when necessary to maintain temperature. Strike water temp 84 deg C. Stuck sparge. Added a lot more strike water, reset grain bed. Good continuous sparge, over 30 minutes. Total of 26L. Brought to boil, added hops as scheduled. Put outside overnight to chill, brought inside in the morning, syphoned into fermenter in the evening, pitched yeast. 22L @ 1.050
Rob: Note that there are some pretty serious no-nos in the method below:
125g heather tips (softer green parts of the plant, with the flowers if possible)
30g dry heather twigs (to provide tannin)
60g yarrow (the feathery leaves plus the flowers if possible)
30g dried hops
1.8kg honey (the nicer the better, but cheap honey will be absolutely fine)
1.3kg malt extract (Edme SFZ or similar – from a home-brew store)
500g crushed crystal malt (home-brew store)
1 tsp dried carragheen (Irish moss)
1 sachet of ale yeast
25 litres of water
Steep the crystal malt grains in 10 litres of water at 65C, cover and leave for 30 to 40 minutes. Strain the grains from the “wort”, as the liquor is called, remembering to throw away the used grains and not the wort (a terrible novice mistake!). Add 5 litres of hot water to the wort and bring to the boil. Add the malt extract, yarrow, heather, twigs and hops and boil for one hour. Savour the truly wonderful aroma. After one hour add the carragheen and the honey and boil for another 30 minutes, then leave to rest for further 30 minutes.
Drape a large muslin cloth over a large sieve and strain your brew into a 25 litre plastic fermenting bin. Top up to 25 litres by pouring some cold water through the muslin and its aromatic contents. Cover and leave to cool to room temperature. Swish with a spoon or whisk to aerate the wort until there is a bit of a froth on the top. Allow to settle then add the yeast according to the instructions on the packet. Cover.
After 24 to 36 hours a cauliflower-like head will have form on the surface. Skim this off and allow the beer to continue fermenting until the specific gravity has dropped to 1010 (this is where the hydrometer comes in). Siphon into clean beer bottles or into a 25 litre plastic pressure barrel. Check every day or so to make sure the pressure has not reached explosive potential. The beer “conditions” (carries on fermenting) in the bottle, creating more alcohol, reducing the sugar and adding fizz. It is ready to drink after one to two weeks, though I couldn’t wait that long and drank a, slightly sweet, pint eight hours after bottling.
1 Coopers ginger beer kit
250g light crystal malt, steeped
600g fresh ginger
1kg LDME
1kg demerara unrefined cane sugar
500g white sugar
2 limes
2 lemons
4 cloves
kit yeast
20L
Ginger diced finely then left in the fridge for 5 days (hopefully this enhanced the flavour ;). Light crystal steeped in 80 degree water for 15 mins, then strained into the boil, and steeped again with a second lot of water. Topped boil to 5L, added 500g LDME 4 cloves. Boiled for 30 mins, then added the juice and skins of the fruit for another 30 mins. Dissolved the remaining sugars and strained into the fermenter, pitched yeast.
From http://www.homebrewandbeer.com/forum/viewtopic.php?f=11&t=6731&p=66260&hilit=coopers+ginger+beer+fresh#p66260
Also: http://homebrewandbeer.com/forum/viewtopic.php?f=12&t=10042&start=20
The ginger beer scored a 2nd in class – criticisms were that it lacked ginger bite and was too thin.
1kg of fresh ginger
2kg raw sugar
3 lemons
250g lactose
8 cloves
1 cinnamon stick
champagne yeast
23L
I have a more recent version that uses 50% more ginger and it was old ginger (left in the fridge for > 1 month which makes it more potent) and its got the real kick that i was after so i suggest upping the ginger to 1.5kg for this recipe. My next experiment will be subbing half the raw sugar for LDME and adding 250g of light crystal malt for some added sweetness. This one is a work in progress but its on its way. The recipe above will give you an alcoholic ginger lemonade type drink thats very dry but very refreshing and not being malty you can drink it like water!
From Buzzdigh Moog Double Brown Ale by Charlie Papazian.
2.3 kg Maris Otter malt
1kg Munich malt
1kg Vienna malt
500g Crystal malt
185g Light crystal
113g Black malt
113g Choc malt
28g Northern Brewer hops, 10.5%AA @ 90 minutes for 39 IBU.
14g Cascade hops, 7.6%AA @ 15 mins for 6 IBU.
28g Cascade hops, 7.6%AA @ 0 mins for 0 IBU.
Total of 45 IBU.
Danstar Nottingham yeast, 11g.
5.1kg at 21 C. 10L @ 60 C -> 55C. Added 2L cold -> 50C. 49 C at 15 mins. 47 C at 45 mins. 7L @ 100C -> 63 C. Heat added. 10 mins later: 65C. 1 hour later, continuous sparged with 80 C water. Boil volume 26L. 90 minute boil, hops added as scheduled. Pot wrapped in wet towels and left to cool over night. Syphoned into the fermenter. Came out to 18.5L, topped up to 20L. Pitched yeast.
No fermentation 48 hours later; pitched safale S-04 and fermentation then kicked off healthily by next morning.
10/7/2011: Discovered it had fermented out the top of the fermenter! Not by much though; didn’t even really damage the carpet.
http://www.youtube.com/watch?v=IdRo2NJJcUU
Brewed with Dave, approximate recipe because the battery in the scales was flat. A plastic plate stood in.
2kg muntons pale spray malt
500g MUNTons dark spray malt
250g Medium crystal malt
30g Northern Brewer hops @ 60 mins
22g Styrian Goldings hops @ 20 mins
7g Nelson Sauvin hops @ 5 mins
Danstar Nottingham yeast
4L boil with 500g pale malt. Steeped the crystal and added liquor towards the end of the boil, bringing it back up to the boil just before the aroma addition. Total boil volume was 5L at that point. Strained into fermenter and topped up to 20L. We erred on the side of generous flavour and aroma hop usage, because an IBU of 20 is pretty low. Yeast pitched immediately.
14/11/2010. Â Armed with a new battery for the scales, I weighed all the remaining hops, and based on that worked out the actual hop usage. Â IBU turned out to be more than twice expected due to a rather more generous than estimated bittering hop addition:
| Estimated (g.) | AA (%) | Boil Time (min) | IBU | |
| Northern Brewer | 11 | 10.5 | 60 | 15.1 |
| Styrian Goldings | 11 | 4.5 | 20 | 4 |
| Nelson Sauvin | 8 | 11.5 | 5 | 2.6 |
| Total IBU: | 21.7 |
| Actual (g.) | AA (%) | Boil Time (min) | IBU | |
| Northern Brewer | 30 | 10.5 | 60 | 40 |
| Styrian Goldings | 22 | 4.5 | 20 | 7.9 |
| Nelson Sauvin | 7 | 11.5 | 5 | 2.2 |
| Total IBU: | 50.1 |
27/11/2010: bottled with lee, bulk primed with 83g sucrose.
2.5kg Maris Otter
1 1.5kg can EDME light malt extract
14g Northern Brewer @ 60 mins
14g Willamette @ 20 mins
14g Nelson Sauvin @ 5 mins
11g Sachet of Danstar Windsor yeast
Mashed in with 7L water, miscalculating the strike water temp, and hitting 75 degrees instead of 65. This lasted 25 minutes, until the first temperature check. At this point, added 1.5L of tap water, bringing the temp down to 67 degrees. Allowed mash to progress, hitting 65.5 after the next 20 minutes. Mash finished at 70 minutes with iodine test showing full conversion. Sparged through sieve. First runnings of 5 L. Topped back up for second batch from boiled kettle x2 topped up with cold, total of 3L. Came out to 66 degrees. Left for 20 minutes. Second runnings of 3L. Brought 8L to boil, added hops as scheduled. At flameout, added the can of malt extract. Strained into fermenter containing 5L tap water, topped up to 20L. Left outside for 1.25 hours to cool. Pitched yeast.
| Weight(oz.) | Alpha Acid (%) | Boil Time(min) | IBU | |
| Addition 1 | .5 | 10.5 | 60 | 18.9 |
| Addition 2 | .5 | 4.5 | 20 | 5.1 |
| Addition 3 | .5 | 11.5 | 5 | 4.3 |
| Total IBU: | 28.3 |
6/11/2010: Racked, leaving behind 1L trub. Topped up with 4L cold water to bring to 23L.
8/11/2010: Bulk primed with 100g of sucrose and bottled with David Blundy.
Brewed with Lee.
500g Muntons Light Spray Malt
500g Muntons Extra Dark Spray Malt
2kg Maris Otter, crushed at the shop
225g Crystal Malt
150g Chocolate Malt
50g Black Malt
25g Carafa Special 3
12g Challenger, 7.6%AA @ 60 mins for 12 IBU
18g Northern Brewer, 10.5%AA @ 60 mins for 24 IBU
23g Willamette, 4.5% AA @ 40 mins for 10.4 IBU
16g Willamette, 4.5% AA @ 20 mins for 5.7 IBU
Safale US-05 yeast
Mashed in the 10L pot with 5L water @ 78 deg, adding all the grain. Hit 66 deg and heated on the stove to 68 deg over 5 mins. Temp was 68 deg at 15 mins, 64.5 at 45 mins so added some more heat up to 68 deg. At 60 mins, strained all the grain through the sieve, then returned it to the pot and added 3L water at 84 deg, left to stand for 15 mins, then strained through the sieve again, yielding a total of 6L of liquor. Brought this to the boil, waited for the foam to drop, then added hops as scheduled. Boil went 7 minutes over time, but otherwise correct. Strained into a few litres of cold in the fermenter through the sieve, squeezed and discarded spent hops. Boiled up the extract in a couple of litres of water and added to the fermenter. Topped up to 20L and pitched yeast immediately.
Racked, bulk primed with 100g sucrose and bottled on 17/10/2010.
Based on this Coopers Best Extra Stout recipe:
http://www.aussiehomebrewer.com/forum//index.php?autocom=recipedb&code=show&recipe=914
500g Munton’s extra light spray malt extract
1000g Muntons medium spray malt extract
500g Munton’s dark spray malt extract
500g Munton’s extra dark spray malt extract
300g Crystal malt extract
200g Roast barley
400g Dark brown sugar
62g challenger flowers at 7.6% AA @ 45 mins for 33.7 IBU
18g East Kent Goldings hop flowers at 7.04% AA @ 15 mins for 2.2 IBU
11g danstar windsor yeast
2L steep of grains in 80 degree water -> 70 degrees after mixing for 15 minutes. 1L rinse at 80 degrees. Added to pot. Topped to 5L for boil. 500g of medium extract used in boil, hops added as scheduled. Strained into fermenter containing 5L of cold water, rinsed hops flowers with 1L cold. Dissolved sugar and remaining extract in 3L boil, added to fermenter. Topped to 20L, pitched yeast immediately (whoops) at 40 degrees C. Put fermenter in ice bath to pull down temp, will pitch a second yeast tomorrow if no activity.
9/9/10: 4cm high krausen so no need to pitch a second yeast!
Around 15th or 16th: bottled, 140g sucrose bulk prime in primary.
1kg Maris Otter, crushed at the brew shop
1 1.7kg can, Young’s Brew Buddy lager kit
500g Muntons extra light spray malt
28g Nelson Sauvin hop flowers @ 15 mins, 11.5%AA for 21 IBU
14g Nelson Sauvin hop flowers @ 5 mins, 11.5%AA for 4 IBU
Danstar Nottingham yeast
Heated 3L strike water in a large pot and poured in Maris Otter, breaking up the dough balls and hitting about 69 degrees. Covered with a plate. Added a burst of heat to bring it up to 72 degrees. Was 70 degrees at 15 mins, 69.5 at 40 mins, 68 degrees at 45 mins and 65 at 60 mins.
While the mash was proceeding, boiled 2L of water with 300g of the spray malt, doing the hop additions as scheduled. Strained into the fermenter, rinsed through the hops with a little cold water.
Next, did a short boil with the Young’s Lager kit and the remaining spray malt and added to the fermenter. Strained the mash into two pots, running some 80 degree water through the grain in the sieve to rinse it. Brought to boil until foam dropped and then boiled for a further 5 mins. Total volume of the liquor was probably something like 3-4 litres. Added to the fermenter, topped up to 20L. Temp: 42 degrees. Left to cool. Pitched yeast once cooled, around 5 hours later.
Bottled 7/9/2010, 140g bulk prime in primary.
1 1.7kg can, Young’s Brew Buddy lager kit
1 1.5kg can of Coopers amber malt extract
200g Goldsword Grains crystal malt, 120 EBC
28g Challenger pressed whole hops @ 20 minutes, 7.6AA for 17 IBU
28g Goldings pressed whole hops @ 10 minutes, 7.04AA for 12.7 IBU
11g sachet of Danstar Nottingham yeast
20L final volume
4L boil. Steeped crystal at 70ish degrees for 15 to 20 minutes. Poured through a further litre or so of hot water to account for grain losses. Added 1/2 tin of Coopers extract and did boil. Strained through a teatowel into the fermenter, rinsing the voluminous hop residue with a few litres of cold. Second “boil”, which was really just heating to just before boiling to disolve the remainder of the extracts in a litre or so of water, which was then added to the fermenter, and topped up to 20L and the yeast pitched immediately.
bottled 24/8/2010
From The Homebrewer’s Companion by Charlie Papazian.
Double brown does not refer to the color! This beer is brewed to the tune of English-style sweetness. Buzzdigh Moog Double Brown Ale is high in BUs but balanced with a lot of malt. The richness of Munich, Vienna and crystal malts combine for a deceivingly smooth and rich ale, complemented with the velvety chocolatelike character of roasted malts. The warmth of alcohol and fruitiness of a strong ale mingle with the barely perceived Cascade hop aroma. This ale ages nicely and may take 4 to 6 months in the bottle to reach its peak.
Double brown is to English brown ale as a doppelbock is to German bock, but I doubt you’ll ever see this available in England – unless, of course, they have a copy of this recipe.
And what about the “Buzzdigh Moog”? My grandparents used to call my brothers and me that when we were very small. In Armenian it kind of means “small, playful imp”. Strangely enough, this ale may make you feel impish.
Ingredients for 5 gallons (19L)
2.3 kg two-row lager malt
1.36kg Munich malt
0.9 kg Vienna malt
0.68 kg 40 Lovibond crystal/caramel malt
113 g black-roasted malt
113 g chocolate-roasted malt
28.4 g English Fuggles hops (boiling)
28.4 g Williamette hops (boiling)
14.2 g Cascade hops (flavour)
28.4 g Cascade hops (aroma)
Irish moss
American Ale 1056 yeast
178 mL dextrose or 296 mL dried malt extract for bottling
BUs: 38 (I don’t think BUs are equivalent to IBUs btw)
Color: 25-30
OG 1.068-1.072
FG: 1.018-1.022
Approximate alcohol: 6.5% abv
Using a protein-developing step mash, add 3 gallons of 54.4 C water to the crushed malt. Stabilize at 50 C and hold for 30 minutes. Then add 5.7 litres of boiling water. Stabilize at 64.4-65.5 C and hold for 60 minutes. Add heat and mash out to 74 C.
Sparge with about 11.4-15.2 litres of 77 C water. Add more water (do not oversparge) to brewpot to make an initial extract volume of 24.7 litres. Anticipate evaporation of slightly more than 3.8 litres. Add boiling hops and boil for 75 minutes. Then add flavour hops and Irish moss and boil for an additional 15 minutes. Total boiling time is 90 minutes. Turn off heat. Add aroma hops and let steep for 2 to 3 minutes before removing hops and chilling the hot wort.
Note: To help minimize the ester and fusel alcohol production of this high-gravity beer, consider removing the hot trub from the wort before chilling. You may lose another 1 to 2 quarts of wort in this process and thereby reduce the overall efficiency of your system.
Pitch the yeast when cool, and bottle when fermentation is complete.
4.85kg Bairds Ale
650g JW Pils
750g JW Med Crystal
10g Galaxy(15%AA) @ FWH, 15.1 IBU
10g Galaxy @30, 11.6 IBU
20g Galaxy @10, 11 IBU
20g Galaxy @0, 0 IBU
Single infusion mash at 64°C, double batch sparge at 78°C.
OG 1.050, IBU 38.
This is based on my OG Sierra Nevada Pale Ale recipe, with all the hops replaced by Galaxy!
Mmmm… Galaxy. 🙂
The mash got pretty badly stuck, but once I’d done a sparge using sieves and pots and crazyness, I noticed that the flow had started to free up. So I took all the wort that I’d collected from the sieve and added it as sparge water at the top, and recollected it, which filtered it a lot better.
Did a no-chill overnight with a towel on the pot sitting in a tub of water. Pitched a Coopers kit yeast in the morning (kit yeast stamped with PA, which I think is a lager/ale mix), OG 11 Brix, equating to 1.044, a bit disappointing really as I was aiming for something in the 50s. I used a Coopers yeast because I’m really on a tight schedule for tasting here; I leave the country in a month+2 days, and need something drinkable before then! Perhaps I’ll be getting on the flight with a hangover… 😉
Pitched a second yeast (also stamped PA) when I got home from work, just to make sure. Going great guns the next morning.
1 Coopers Real Ale can
250g Vienna
150g Medium Crystal
1kg LDME
15g Nelson Sauvin (12.5%AA) @ 10
15g Nelson Sauvin (12.5%AA) @ 5
kit yeast
The grain steep was done in the low 60°C region in the hopes that the vienna might self-convert a bit. Pitched warm, refrigerated down to 22°C, then removed from fridge.
1 Coopers European Lager can
1kg LDME
120g Carapils
100g JW Light Crystal
40g Medium Crystal
12g Saaz (2.5%AA) @ 20
12g Saaz (2.5%AA) @ 5
kit yeast
pitched warm, refrigerated to 12°C.
2.9kg LDME
11g Magnum @ 60
10g Challenger & 10g Cascade @30
28g Cascade @ 10
56g Cascade @ 0
4L boil with 500g LDME only, added rest of LDME at end. Topped to 23L,pitched coopers ale yeast @ 30 degrees, then into brewfridge set at 18°C.
1 can Coopers Pale Ale
1kg LDME
100g Light Crystal
100g Medium Crystal
100g Carapils
20g Goldings @ 20
10g Cascade @ 5
4L boil, plus 2L for grain steep added at flameout. Topped to 23L. Temp control set at 20°C.
1 can Morgan’s Royal Oak Amber Ale
1 can Coopers Liquid Amber Malt Extract
5g perle (7.7%AA) @ 30 minutes for 17IBU
kit yeast
4L boil with the coopers malt and hops. Added kit at flameout. Normal top up method.
Bubbled through the airlock! I guess there’s a first time for everything. 🙂
1 can Coopers Pale Ale
1 kg Dry Wheat Malt
10g Amarillo @ 15 minutes
15g Amarillo @ 5 minutes
15g Amarillo @ 1 minute
Kit yeast
Boiled wheat malt in 4L water, allowed the hot break to form. Added hops as scheduled. Added 10L cold to fermenter, added wort, topped to 23L, pitched yeast at around 30 degrees.
1 can Cascade Chocolate Mahogany Porter
1kg DDME
500g Yellow Box Honey
15g Cascade @ 10 minutes
Kit yeast
boiled extract in 4L water, added coriander and orange peel, boiled for 20 minutes, added to fermenter, added tin and stirred, topped to 23L, added yeast.
1 Coopers Dark Ale can
1.5kg LDME
100g Carapils
100g Light Crystal
100g Medium Crystal
10g Fuggles @ 15
10g Fuggles @ 5
Coopers Kit yeast
750g LDME
500g DDME
500g Dex
200g Light Crystal
100g Carapils
100g Medium Crystal
20g Goldings & 10g Cascade @ 20
10g Goldings & 20g Cascade @ 10
Coopers Bitter Kit
Kit yeast
1 can Cascade Chocolate Mahogany Porter
1kg DDME
500g Messmate & Peppermint Gum Honey
15g Cascade @ 20 minutes
15g Cascade @ 5 minutes
Kit yeast
4L boil
23L top up
