151. Black Rock Nut Brown Ale Partial

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.

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150. Tripel AG

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.

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149. Amber Porter partial

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.

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148. Thomas Coopers Pilsener partial

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.

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147. Thomas Coopers IPA partial

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.

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146. Porter AG

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.

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145. Thomas Coopers Family Secret Amber Ale

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.

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144. Thomas Coopers Bootmaker Pale Ale

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.

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143. Tom’s Cascade Manuka Ale AG

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.

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142. English Bitter

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.

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141. Pilsener AG

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.

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140. Tom’s Amber Ale AG

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.

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139. Summer Cascades Pale Ale AG

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.

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138. Coopers Real Ale

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.

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Soft Ginger Beer

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.

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137. Chocolate Porter AG

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.

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136. Monteith’s Black AG

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.

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135. Amber Ale AG

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.

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134. Sierra Nevada Pale Ale AG

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.

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133. Eucalyptus Mead

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.

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132. Munich Dunkel AG

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.

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131. Sierra Nevada Pale Ale AG

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.

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DrSmurto’s Golden Ale – History, evolution and musings

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

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130. Coopers Porter

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.

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129. Coopers English Bitter

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.

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128. Sierra Nevada Pale Ale AG BIB

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.

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127. Summer Dark Wheat

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.

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126. BullsHead Summer Saison extract with mini mash

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.

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125. Artisan Ale New World Ale

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.

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124. Black IPA AG

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.

Photos.

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123. BullsHead Summer Saison extract with mini mash

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.

Photos.

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122. Leftover Brown Ale AG

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

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121. tAlex’s Summer Ale (partial)

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.

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120. New World Brown Ale AG

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.

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119: Coopers English Bitter

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.

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118. Demo Coopers Sparkling

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.

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117. Demo Porter AG

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.

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116. Chocolate Porter AG

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.

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115. Yorkshire bitter

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

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114. Oatmeal Stout

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.

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113. Make it sloe plum ale

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.

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112. Rob’s Porter AG

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

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Viking heather beer

from here.

Rob: Note that there are some pretty serious no-nos in the method below:

  • never boil honey; add it at the end of the boil so as to conserve the delicate aroma molecules that make honey the joy that it is.
  • I see no reason to skim off the kruasen during fermentation; you’ll remove healthy yeast and risk infection.
  • Never brew to a particular specific gravity.  Always brew to completion (generally defined by the same SG reading three days in a row), then add a controlled amount of priming sugar during bottling or racking.  I like to bulk prime.

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.

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111. Ginger beer

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.

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DrSmurto’s ginger beer

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!

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110. Buzzdigh Moog Double Brown Ale AG

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.

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109. Midas Touch AG

Time for some beer archaeology! From BYO magazine recipe.

From recipe: 19 litres, all grain; OG = 1.078 FG = 1.010; IBUs = 10; ABV = 9.0%

Ingredients:
2.7 kgs two-row pale malt
1.36 kgs honey: 500g tilleul du vexin (lime, from vexin, France), 450g Cotswold (mostly oilseed rape, small amounts of apple, dandelion, sycamore), 340g Fosseway (mixed, from area bordered by Stow on the Wold, Evesham, Leamington Spa and Banbury).
1.5 L Pinot Blanc grape concentrate (claims 1.5L makes 4.5L wine).
0.5 teaspoon dry saffron (boil 15 minutes)
Willamette hops (bittering hop) (13g @ 4.5% alpha acid) 7.4 IBU
Willamette hops (flavor hop) (13g @ 4.5% alpha acid) 3.7 IBU
Safale s-04

Step by step:

Mash your grains at 68.3º C for 45 minutes.

6L @83 -> mash temp hit 68.

12L Boil, start 12:45. Added bittering hops for full boil. Added flavour hops and saffron with 15 to go. Added honey at flamout. Grape concentrate and water added to fermenter, and the wort was strained into this. Topped up to 20L, allowed to cool before pitching yeast.

Bulk primed with 80g sucrose and bottled on 10/7/2011.

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108. Miel de Lavande Dunkelweizen (partial)

1kg maris otter
1kg wheat
200g light crystal
150g carafa special iii

1kg muntons light malt extract
450g French lavender honey

10g Northern Brewer 9.3%AA @ 60 mins, 12 IBU
20g Saaz 3.3%AA @ 10 mins, 6IBU, 4IBU

11g Danstar Nottingham yeast

6L water at 74 degrees, mash hit 64 degrees. Directly heated up to 66. At 30 mins, had dropped to 64, so heated again to 66. At 60 mins, 64 degrees. 1st batch 3L. Second batch 5L at 66. Third batch 5L at 70. Boiled for 60 minutes with hops as scheduled. Added honey and extract at flameout. Poured through sieve into fermenter, topped up to 20L with cold water, allowed to cool until cool to the touch (8 hours or so), pitched yeast.

5/6/2011: racked and bulk primed with 85g sucrose.

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Guest: Sierra Nevada Pale Ale AG

For 20L, brewed for Sam Franzen and with Lee Hart. Built up and used the mash tun for the first time. Also bought a 29L pot for the full-volume boil.

4.35kg Maris Otter pale malt
600g 60L (light) crystal malt

17g Amarillo, 8.9%AA at 60 mins
12g Amarillo, 8.9%AA at 30 mins
33g Cascade, 7.6%AA at 10 mins
67g Cascade, 7.6%AA at 0 mins

Mashed in with 13.5L at 67 degrees for 30 minutes. Iodine test was negative for starch, so continued with first runnings. Second batch of 9.5L at 80ish degrees added and left for 10 mins before taking the second runnings. Then third batch of 4L at 80 degrees, 10 mins before third runnings. Brought to boil and added hops as scheduled. Put the lid on the pot, opened the window to the cold April night and let it cool overnight.

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107. Stouty reprise

Based on this Coopers Best Extra Stout recipe:
http://www.aussiehomebrewer.com/forum/index.php?autocom=recipedb&code=show&recipe=914
Is a reprise of 103. Stouty goodness.

500g Munton’s 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
200g Roast barley
400g Dark brown sugar
39g Northern Brewer flowers @ 10.5% AA @ 50 mins for 30 IBU
18g East Kent Goldings hop flowers at 5.22% AA @ 15 mins for 1.8 IBU
11g danstar windsor yeast

285g crystal and 200g roast barley steeped in 2L 76 deg C water -> 65 after adding grain.  Left for 30 minutes, then tea towel lifted out, liquor transferred to pot.  1L boiled, cooled water added to grain, reached 65 on addition to grain.  Second steep 10 minutes, then liquor transferred to pot.  2L total liquor.  Added 500g medium extract, topped up to 5L, brought to boil.  Added hops as scheduled.  1L lost during boil.  Used about 1.5L hot water in a separate pot to dissolve 1kg of the remaining extract, 1kg added directly at the end of the boil.  Sugar added at end as well.  Strained into fermenter and topped up to 20L with cold.  Pitched yeast immediately as temperature was only slightly warm to touch.

20/3/11: racked, bulk primed with 120g sucrose, bottled.

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106. SunnyD and Rum IPA (AE)

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.  Armed with a new battery for the scales, I weighed all the remaining hops, and based on that worked out the actual hop usage.  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.

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105. Light Ale

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.

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104. Sierra Nevada Porter

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.

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103. Stouty goodness

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.

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102. Nelson Sauvin Ale (partial mash)

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.

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101. Revival Amber Ale

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

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Buzzdigh Moog Double Brown Ale (All Grain)

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.

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100. A Galaxy Far Far Away AG

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.

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99. Real Ale

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.

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98. European Lager

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.

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97. Sierra Nevada Pale Ale AE

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.

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96. Simple Lager

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95. Melbourne Cup Pale Ale

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.

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94. Frosty’s Amber Ale

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. 🙂

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93. Golden Ale B&Fs

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.

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92. Honey Porter B&Fs

1 can Cascade Chocolate Mahogany Porter
1kg DDME
500g Yellow Box Honey
15g Cascade @ 10 minutes
Kit yeast

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91. Hoegaarden Clone B&Fs

  1. Thomas Coopers Brewmaster Selection WHEAT BEER
  2. Thomas Coopers Wheat Extract 1.5kg
  3. 15g Bitter Orange peel
  4. 10gms Coriander Seeds

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.

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90. Dark Ale B&Fs

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

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89. Coopers Bitter

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

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88. Honey Porter

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

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87. Rob’s Red

1 can Coopers Canadian Blonde
1 kg LDME
1 kg Ale malt
80 g Roast Barley
200 g Dark Crystal
200 g Vienna
10 g Fuggles @ 25
1 sachet Safale US-56

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86. Vintage Hightail

1 Coopers Lager can
1kg LDME
270g Light Crystal
180g Medium Crystal
90g Dark Crystal
45g Choc
2 Coopers Kit Yeasts

Hops: 10g cascade, 10g goldings @ 20 mins
10g cascade, 10g goldings @ 10 mins

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85. Dark Ale

1 Coopers Dark Ale can
1.5kg LDME
100g Carapils
100g Light Crystal
100g Medium Crystal
10g Fuggles @ 15
10g Fuggles @ 5
2 Coopers Kit yeasts

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Timothy Taylor Landlord

To get you started here is my recipe for Timothy Taylors Landlord. It packs a good hop flavour punch and the aroma of styrian goldings is to die for. Its a tad over the top for an ESB……

All Grain:
20L, OG 1.045, IBU 35
3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 92.59 %
0.30 kg Munich I (Weyermann) (14.0 EBC) Grain 7.41 %
45.00 gm Fuggles [4.40 %] (60 min) Hops 25.2 IBU
30.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 10.4 IBU
30.00 gm Styrian Goldings [4.70 %] (20 min) (Aroma Hop-Steep) Hops –
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs TTL (Wyeast #1469) [Starter 2000 ml] Yeast-Ale

You wont be able to get the 1469 yeast so sub it with another fruity english yeast such as 1187 or 1968. I mashed this at 65 to get a dry finish but you could up the malt backbone a touch by mashing at 66/67.

drsmurto

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84. Coopers Bavarian Lager

1 can Coopers Bavarian Lager
1 kg LDME
15g Saaz @ 20
15g Saaz @ 5
kit yeast

Boiled LDME in 4L water, added hops.  Normal top up procedure.  Pitched yeast around 18.  Into the fridge at 12.  No action on 24/6 so pitched a Saflager S-23.

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83. Single Decoction Munich Dunkel AG

See 79.  Pitched the entire starter as it didn’t have time to ferment out to completion.

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82. LC Bright Ale AG

3.2 kg JW Pils
900 g JW Vienna
260 g Weyermann carapils
260 g JW wheat malt
9 gm Saaz B 6.71%AA and 9 gm cascade 6.3%AA @ 45 min
13 gm Saaz B and 13 gm Cascade @ 20 min
half a tablet of irish moss @ 20 minutes
18 gm Saaz B and 18 gm cascade @ flameout
US-05 yeast

Sacc rest with 9L at 66°C for 60 minutes, then sparged with 18L at 76°C.

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81. Hightail

1 can Coopers Real Ale
1kg LDME
100g sucrose
25g Goldings @ 10
kit yeast

The coopers kit yeast strikes again!  Only took a few minutes to start bubbling lol.

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80. Best Extra Stout

1kg LDME
1kg DDME
Morgan’s Dockside stout can
29g Fuggles @ 35 minutes
Kit yeast

Boiled LDME and DDME in 4L water with hops for 35, added kit can.  Standard top up procedure, pitched kit yeast warm, to be brewed in the lounge.

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LC Bright Ale clone

http://www.beerguide.com.au/forums/index.php?showtopic=971
This recipe I grabbed from another boards and is designed to make up a 52ltr batch so you may need to adjust accordingly. I personally haven’t made it, but the original creator claims it is exceptionally close to the real product.

A few replies on the other boards have suggested swapping either the cascade or saaz b for amarillo. I really enjoy this LC product so I might make it soon too.

Ingredients

Amount Item Type % or IBU
7.00 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 68.63 %
2.00 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 19.61 %
0.60 kg Carafoam (Weyermann) (3.9 EBC) Grain 5.88 %
0.60 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 5.88 %
20.00 gm Saaz B (NZ) [6.80 %] (45 min) Hops 5.9 IBU
20.00 gm Cascade [5.90 %] (45 min) Hops 5.2 IBU
30.00 gm Cascade [5.90 %] (20 min) Hops 5.1 IBU
30.00 gm Saaz B (NZ) [6.80 %] (20 min) Hops 5.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
40.00 gm Cascade [5.90 %] (0 min) Hops –
40.00 gm Saaz B (NZ) [6.80 %] (0 min) Hops –

For this particular recipe the original creator specified brands (eg: Joe White) but I typically don’t use this malt brand so I’d also be interested to see how it compares with Barret Burston for example.

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79. Single decoction munich dunkel

4.2kg JW Pils
1.8kg JW Light Munich
260g JW Amber
100g Wayermann CaraAroma
100g Carafa Special I
14g Perle @ 60 minutes
14g Hallertau Hersbrucker 3.1%AA 40 minutes
15g Hallertau Hersbrucker 3.1%AA 1 minute
Yeast WYeast 2308 – Munich Lager
Volume 23L

Single decoction mash. Mashin at 64C for 20 minutes. Take out 30% of grains and boil for 10 minutes. return back mash tun and hold at 72C for 20 minutes. Sparge at 77 C

In practice, this held at mashout temps for long enough for the Monteiths Black to finish its boil.  So probably something like: mashin for 20.  Decoct, bring decoction to boil, boil for 10, return.  After 20 minutes, add boiling water to bring up to mashout, then leave for around 45 minutes before doing the sparge.

Added the second half of the Munich lager starter, pitched warm again.  Brew at 12°C.

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78. Monteiths Black mark 2

5kg Ale malt
250g JW Med Crystal
750g JW Amber
90g JW choc
90g JW roast barley
16 IBU Goldings 5.1% AA = 24g @ 60
1tsp Gypsum to Greymouthise mash
Munich Lager yeast
23L

Single infusion mash @ 67C strike water temp 74C mash out @ 76C 60 min mash. 12°C ferment.  Pitched in the high 20s, half my Munich Lager yeast starter, then straight into the brew fridge, soon to be joined by the single decoction dunkel.

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Single decoction Munich dunkel

http://www.beertools.com/html/recipe.php?view=3855&fvu=liters&u=metric&fv=23&scaleBttn=Scale+Recipe

Ingredients:
4.2 kg.    German 2-row Pils
1.8 kg.    German Light Munich
260 g.    German Wheat Malt Dark
100 g.    Weyermann CaraAroma
100 g.    Weyermann Carafa Special I
14 g.   Perle (Pellets, 14 %AA) boiled 60 min.
14 g.   Hallertau Mittelfruh (Pellets, 3.3 %AA) boiled 40 min.
15 g.   Hallertau Mittelfruh (Pellets, 3.3 %AA) boiled 1 min.
Yeast :     White Labs WLP838 Southern German Lager

Single decoction mash. Mashin at 64C for 60 minutes. Take out 30% of grains and boil for 10 minutes. return back mash tun and hold at 72C for 30 minutes. Sparge at 77 C

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Trough Lolly’s Schwarzbier

It’s Schwarzbier time!!

by Trough Lolly on Saturday Mar 22, 2008 4:04 pm

As the rainclouds make their long overdue appearance over Canberra, it’s time to start stocking up on lagers for yet another cold winter…well, that’s my excuse and I’m sticking to it!! I had a look at Ross’s schwarzbier recipe and tomorrow morning I’ll be brewing the following recipe…

Trough Lolly’s Schwarzbier

Batch Size – 21L
OG – 1.050 FG – 1.012
IBU – 33.2 EBC – 68.3

Grainbill
2kg Weyermann Vienna Malt 42.9%
1.2kg Weyermann Pilsner Malt 25.8%
1kg Weyermann Munich II Malt 21.5%
160g Weyermann Carafa I 3.4%
150g Weyermann Caraaroma 3.2%
150g Joe White Chocolate Malt 3.2%

Hops
22g Hallertauer Pellets 4.2% A/A 60 mins 14.4IBU
8g Northern Brewer Pellets 10% A/A 60 mins 12.5IBU
20g Hallertauer Pellets 4.2% A/A 20 mins 4.4IBU
20g Tettnanger Flowers 3.9% A/A 5 mins 1.9IBU

Yeast
Repitch on a WLP 810 San Francisco Lager yeast slurry. Recommend W34/70 or S-189 dry lager yeast.

Notes
90 minute boil
1 teaspoon of gypsum and 1 teaspoon of Chalk in the mash

Cheers,
TL

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Timothy Taylor Landlord

Timothy Taylor Landlord

by drsmurto on Wednesday Apr 16, 2008 4:45 pm

Tapped this on the weekend, my 3rd attempt at nailing a Timothy Taylor Landlord clone.

Mach 1 was 98% MO, 2% JW caramalt – not bad but not malty enough
Mach 2 was 94% Mo, 6% melandoidin – very hoppy, melanoidin is out of whack

Hopping schedule has been the same for all. Mach 1 used wyeast 1098 and since then i have been using the supposed Timothy Taylor yeast – 1469.

Here is Mach 3 – the best of the lot. Malt is there, hops are not as in your face as Mach 2. Balanced. At last. Lighter in colour than the real thing but i dont care!

3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 92.59 %
0.30 kg Munich I (Weyermann) (14.0 EBC) Grain 7.41 %
45.00 gm Fuggles [4.40 %] (60 min) Hops 25.2 IBU
30.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 10.4 IBU
30.00 gm Styrian Goldings [4.70 %] (20 min) (Aroma Hop-Steep) Hops –
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs TTL (Wyeast #1469) [Starter 2000 ml] Yeast-Ale

20L – OG 1.044, IBU 35.6, EBC 9.6

Mashed in at 65, mash out 78.

This one is now my house ale. Can drink it all year round!

Cheers
DrSmurto

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77. Best Extra Stout

1kg LDME
1kg DDME
Coopers stout can
25g Fuggles @ 20 minutes
Kit yeast

Boiled LDME in 4L water with hops for 20, added DDME then kit can.  Standard top up procedure, pitched kit yeast warm, into fridge.  Fermented warm for a few hours before I moved the fridgemate sensor over to it and set to 20°C.

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76. Golden Ale

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.

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75. Honey Porter

1 can Cascade Chocolate Mahogany Porter
1 kg DDME
15g Cascade @ 10 minutes
kit yeast

Boiled DDME in 4L water, added hops, boiled for 10 minutes.  Added to fermenter, topped up.  Added yeast at about 30 degrees, put in fridge.

Bottled 7/5/08

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74. Black Rock Nut Brown Ale

1kg LDME
1 Black Rock Nut Brown Ale tin

Boiled LDME in 4L water, added tin at flameout, added to fermenter, topped to 23L, added kit yeast.

Dry hopped in the keg with 15g Fuggles and 7g Cascade.

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73. Hoegaarden Clone

  1. Thomas Coopers Brewmaster Selection WHEAT BEER
  2. Thomas Coopers Wheat Extract 1.5kg
  3. 15g Bitter Orange peel
  4. 15gms (one pack) Coriander Seeds

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.

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72. Morgans Royal Oak Amber Ale

Partial Recipe

1 tin Morgans Royal Oak Amber Ale
1.5kg Powells Ale Malt (?)
750g JW Amber Malt
11g Fuggles @ 15 minutes
kit yeast

Crushed and mashed the Ale and Amber malts with 7L @ 75°C resulting in a saccarification rest at 67°C for 45 minutes. Batch sparged with 5L @ ~80°C. Collected about 9L @ 11 Brix. 10L cold into fermenter, then poured in the wort, then topped up to 22, then realised I forgot the can, stirred that in. Temp was 38°C, so left in the brew fridge for 6 hours before pitching yeast at 18°C.

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Monteith’s Black mk.2

5kg Ale malt
250g JW Med Crystal
750g JW Amber
90g JW choc
90g JW roast barley
16 IBU Goldings 5.1% AA = 24g @ 60
1tsp Gypsum to Greymouthise mash
Munich Lager yeast
23L

Single infusion mash @ 67C strike water temp 74C mash out @ 76C 60 min mash. 14°C ferment.

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71. Ginger Beer

1kg LDME
1 can Coopers GB
kit yeast

LDME boiled in 2L water, then added can. Tipped into fermenter half filled with tap water, topped up to 23L, pitched yeast.

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70. Coconut stout

1 can Coopers Stout
1 can Coopers Dark Ale
1 coconut, grated, toasted for 20 mins at 150C, added to boil @ 10
11g Goldings @ 10
2x Coopers Kit yeasts, pitched at 36C

Opened, grated, toasted coconut, boiled 2 cans in 4L water, added hops and coconut, added to fermenter with 10L tap water, topped to 23L, pitched yeast.

The best way to open a coconut is to smash it on concrete (outside).

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Coconut Stout

What I’ve done in the past is use ONLY a fresh coconut. In fact, I use 2 of them for a 5 gallon batch. It’s just barley enough coconut to come through though, so start with that, and maybe add more in a later batch. I think I’m going to bump up to 2.5 or maybe 3.

Anyway, crack the coconut, take the meat off of the shell in as big of pieces as possible. I use a hand shredder, like for making hash browns, and shred it all up. Spread it out on a cookie sheet as thin as possible, and bake it in the oven on a low temp until it’s toasted. Then add this to a secondary conditioning vessel. I usually let mine sit 2-3 weeks like this. The coconut floats at first, then sinks later. When you rack, you can use a cheese cloth to filter out the flakes, but I usually just rack into the keg and be very careful. I have had some of the flakes get stuck in the post on my keg though.

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Fursty Ferret

http://www.homebrewandbeer.com/forum/viewtopic.php?p=77137#p77137

MMMmmmmm. Lovely ESB – Link

Wheni lived in the UK i made sure i had a collection of ales in the pantry at all times. Never put in the fridge they are best drunk at english cellar temps so around 9-10C. Brings out the malt flavour/aroma more. A lot of ppl tell me i am mad but its the when in rome philosophy. The poms have been doing it for generations, its only uneducated bogans/neanderthals who choose to drink beer at close to 0C to disguise the taste of beer like VB…. “whats the matter lager boy, afraid of a little flavour?” a slight variation on the Hobgoblin t-shirt (hobgoblin being another tasty english ale)

Anyway, enough ranting, i love this beer.

Recipe wise (i know you didnt ask yet but assuming you might be interested 😀 )

From wikipedia, here are the ingredients used – Linky

And here is the recipe sitting in beersmith waiting patiently for its turn. I subbed wheat malt for the torrified wheat and target for admiral.

BeerSmith Recipe Printout – http://www.beersmith.com
Recipe: Fursty Ferret
Brewer: DrSmurto
Asst Brewer:
Style: English Special or Best Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
————————–
Batch Size: 20.00 L
Boil Size: 23.46 L
Estimated OG: 1.045 SG
Estimated Color: 12.0 EBC
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
————
Amount Item Type % or IBU
3.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 85.37 %
0.30 kg Caramalt (Joe White) (49.3 EBC) Grain 7.32 %
0.30 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) Grain 7.32 %
12.00 gm Target [11.00 %] (60 min) Hops 16.5 IBU
20.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 6.8 IBU
25.00 gm Styrian Goldings [4.70 %] (20 min) (AromaHops –
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 2Yeast-Ale

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.10 kg
—————————-
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 11.00 L of water at 71.1 C 65.0 C
10 min Mash Out Add 8.00 L of water at 98.4 C 78.0 C

Cheers and malty english beers
DrSmurto

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69. Lord Crouchbak’s Special Bitter

640g LDME in boil (4L)
3kg LDME @ flameout
270g JW medium crystal, cracked and steeped
19g Challenger 8.3%AA @ 60 minutes
25g Goldings @ 30 minutes
25g Goldings @ 15 minutes
wYeast 1968 (ESB) yeast

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68. Medium Mead

5kg Yellow Box honey
1kg Orange Blossom honey
1kg White Clover honey (a bit crystalised)
Lalvin 71B Yeast, stepped up twice in starters
5g wYeast nutrient
16L water (4L boiled, 10L refrigerated, 2L tap)

Warmed honey in a sink of hot water, Boiled 4L water, dissolved honey into it. Temp was too low (in the 50s) so I heated it to 71, left it for >10 minutes to pasteurise. Added 10L refrigerated water to fermenter, added must, topped up with 2L tap water. Pitched yeast slurry from starter, put in fridge, set to 18°C.

Starters were made from 200g honey in 1.5L starter with 1/2 teaspoon yeast nutrient, and the second starter additionally had a table spoon of LDME. Both starters were stirred on the stir-plate.

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Trough Lolly’s Dry Irish Stout

http://www.homebrewandbeer.com/forum/viewtopic.php?p=76127#p76127

Over the years, I’ve found less is more…I’ve gone for excessively complicated recipes with more than six types of grains and all sorts of salts modifications and fairly complicated mash schedules…and to be honest, they never really hit the mark. In the last two years, I did some stouts and one in particular had an excellent grain flavour profile and another several stouts were based on another recipe that had an excellent hop profile. So, I’ve been merging the two dry stout recipes, and this is where I’m currently at:

Trough Lolly’s Dry Irish Stout
All calcs based on Promash.
Batch Size = 21L
OG 1.047 IBU 46 EBC 78
Efficiency set at 70%

Grist
4kg Bairds Marris Otter 86.0%
300g Flaked Barley 6.5%
300g Roasted Barley 6.5%
50g Weyermann Acidulated Malt 1.1%
Mash for one hour at no higher than 65C.
A 30 minute protein rest beforehand is recommended but not essential.

Hops
35g Goldings Pellets 7.00% A/A 60 mins
20g Goldings Pellets 7.00% A/A 20 mins

Yeast
WYeast 1084 Irish Ale

Now you may want to increase the base malt to up the gravity but I find the dry stout tends to get muddled (fancy tech term for alcohol over-riding the dry flavour profile!) if you push the OG beyond 1.055. Styrian Goldings as the second addition don’t taste too bad either and I don’t have an aroma addition – if you must add hop aroma to your dry stout (and block out the lovely fresh roasted grain aroma in the process) then perhaps some Fuggles may be in order.
As for water, that depends on what water you have – I always add a rounded teaspoon of Gypsum and another teaspoon (sometimes two) of Chalk to help burtonise the mashwater.

Anyway I hope this recipe, and the earlier links I posted, help.

Cheers,
TL

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67. Sierra Nevada PA, Kit version

1 Can Coopers Draught
1.5kg LDME
225g JW med. crystal
115g carapils
14g perle @ 15
28g cascade @ 5
28g cascade @ 0
kit yeast

Cooled pot with wet teatowels, pitched @ 25 deg, then into brew fridge.

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