Category Archives: Recipes

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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: … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

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 … Continue reading →

1 can Coopers Bavarian Lager 1kg LDME 15gm Hallertau Dry Hooped make up to 22 litres

1 can Tooheys Old 1kg of DDME 15gm of Willamette dry hopped make up to 22 litres. Just like the real thing.

From the Monteiths website: Monteith’s Black Beer has an Original Gravity (OG) of 1051, alcohol of 5.2% and a final gravity of 1012+. This combination provides a rich smooth body that continues to develop as the beer is enjoyed. Monteith’s … Continue reading →

All-extract version 1kg LDME 1kg Dried Wheat Malt Extract 1kg Capilano Honey 10g of Pride of Ringwood Hops @ 60 minutes, in 1.050 boil Saflager S-23 Kit version 1 Coopers Canadian Blonde 750g Dry Wheat Malt Extract 750g Capilano Honey … Continue reading →

http://www.homebrewandbeer.com/forum/viewtopic.php?p=63497#63497

Malt shovel Two Row Lager (could probably use any lager) 40g Nelson sauvin hops Can of Morgan’s lager malt (1kg) Carapils grain – steeped Saflager Yeast Method: steeped carapils at 70C for about half an hour, then strained, brought liquid … Continue reading →

link BJCP Style and Style Guidelines 05-A Scottish Ale, Light 60 Min OG: 1.030 Max OG: 1.034 Min IBU: 9 Max IBU: 15 Min Clr: 12 Max Clr: 34 Color in SRM, Lovibond Recipe Specifics Batch Size (Gal): 5.00 Wort … Continue reading →

http://www.homebrewandbeer.com/forum/viewtopic.php?p=66869#66869  (All calcs from Promash) Batch Size: 22L Original Gravity: 1.046 Final Gravity:1.012 Bitterness – 38.2 IBU Colour – 17.4 EBC Grist: 2kg Bairds Marris Otter 1kg IMC Pale ale 1kg Bairds Munich I 300g Wheat malt 200g Crystal 140L … Continue reading →

http://www.thbs.intas.net/extract_recipes.htm#HOGES%20PORTER The almost internationally renowned Hoges has out done himself this time.  The original recipe called for 250g of black malt grain but a bit of tweaking the recipe tamed the original acrid flavours, turning it into a great beer … Continue reading →

1 x Thomas Coopers Sparkling Ale kit 1.5 kg Coopers wheat malt extract 15g amarillo @ 15 15g amarillo @ 5 15g amarillo – dry hopped at rack and/or keg US56, 18degC, 1 week primary, 1 week secondary. I think … Continue reading →

link to recipe This is intended to be a Monteith’s Black attempt.

thread Date: Wed, 5 Apr 2000 10:03:03 -0700 From: “John Palmer” <jjpalmer> Subject: Sierra Nevada Porter Clone >>>Snip<<< Here is my recipe that I derived from conversations with the brewer at SN about 6 years ago. Port O’ Palmer Malts … Continue reading →

thread 1.7kg Thomas Coopers Sparkling Ale 1.5kg Coopers LLME 5g Amarillo 30 minutes 10g Amarillo 15 minutes 10g Amarillo 5 minutes

thread 3.4kg pale malt 400g of crystal 75L 200g carapils 500g munich northern brewer 60min to 28IBU willamette 20g at 30mins willamette 30g at 5mins 21.5L batch size OG 1.049 10 SRM Yeast US56 Slightly maltier cause of the munich … Continue reading →

In the latter part of 1995, Dr. George Fix posted to the Home Brew Digest about a process he had recently come across described in the brewing literature. Since then much interest in the procedure has arisen. The process is … Continue reading →

thread  I have a couple of favorite hopping schedules. No.1 10 IBU FWH in 60 min boil remainder at 40 to 45 min 1g/liter at flame out. produces a very easy drinking, non confonting beer with fantastic aroma No.2 most … Continue reading →

Coopers Canadian Blonde 500g LDME 500g Dex 1.5kg Strawberries frozen, blended, heated to 60-65°C for 30 mins and added to secondary.

This from the wikipedia article: Alcohol Content: 5.7% by volume Beginning Gravity: 14.5 Plato Ending Gravity: 3.8 Plato Bitterness Units: 40 Yeast: Top-fermenting Ale Yeast Bittering Hops: Goldings Finishing Hops: Willamette Malts: Two-row Pale, Munich, Chocolate & Caramel Palmer’s recipe: … Continue reading →

Just cos its porter season and want to remind others there is more than one way to skin a cat….. Honey Porter 1 can Coopers lager 1kg dark malt extract 500g blue gum honey 500g weyermann carafa special 2 malt … Continue reading →

1 can Cooper’s Pilsner 1.2kg light dried or liquid malt 40g Saaz hop pellets METHOD Add 200g of the malt and 20g of the hop pellets to 2 litres water. Bring to the boil and simmer for 20 minutes. Be … Continue reading →

1.5kg Coopers Light Extract (one can) 1kg LDME 20gms Nelson Savien @ 45mins 20gms Nelson Savien @ 15mins 20gms Halletau @ 15mins Safale US-56 (or whatever they call it now ) Get all the MALT in yer pot with a … Continue reading →

Started 1.6.01 Bottled 14.6.011 can Black Rock Cider 1kg glucose 125g lactose 3 Granny Smith apples OG 1049 FG 1013 ALC/VOL 5.1% BREWING NOTES Mixed the cider concentrate, glucose and lactose with two litres of boiling water in fermenter. Topped … Continue reading →

JS Golden Ale Clone 24 litres at my usual efficiency (22 into fermenter after losses)3kg JW Export Pilsner Malt (60%) 1.5kg JW Wheat Malt (30%) 250g JW Dark Munich Malt (5%) 150g CaraPils (3%) 50g JW Crystal 145 EBC (1%) … Continue reading →

1 artisanale fresh wort 200g Vienna malt 200g Munich malt 100g Carafa Special 1 malt Heat 1.5 litres of water in a saucepan to 72 degrees. Mill/Crush 200 g Vienna malt, 200 g Munich malt and 100 g Carafa Special … Continue reading →

G’day Ash, My Kilkenny Klone has a single hop addition at 60mins…After stuffing around with lots of malt/hop/yeast combo’s I find less is more! 23L Batch Malt/Sugars: 4.3kg of Bairds Maris Otter 250g Thomas Fawcett Crystal 120L 70g Roasted Barley … Continue reading →

The recipe i use is 750g – 1kg of fresh ginger, skin and puréed in a food processor. Add say 500g of lactose. 2 lemons, chopped, skin and all. 8 cloves, 1 cinnamon stick. Boil all this up in about … Continue reading →

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

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

thread Which is: 95% pale malt, 1% crystal malt, 4% wheat malt. Next we use the brewcraft calculator to find out how much malt to use to achieve the 4.5% alc/vol. I come up with: 1 1.5kg tin of Coopers … Continue reading →

NTrabbitCoopers Brewmaster Selection Wheat Coopers Wheat Liquid Malt Extract 1.5kg Torrefied Wheat 1kg Still Spirits Top Shelf Triple Sec Essence 25ml Ground Coriander Seed 15g Tettnanger Hop Bag 12g Recultured Hoegaarden White yeast Put the Torrefied Wheat (thats 4x 250g … Continue reading →

45% JW Ale malt 45% JW Pills malt 10% JW Wheat malt Bitter to 27-28 IBUs 8g POR @ 60 mins 1g/L Amarillo @ 15mins 1g/L Amarillo @ flameout

thread, thread 2 INGREDIENTS 1. 1 can of Blackrock Whispering wheat (or Brewcraft Belgian Wheat Beer) 2. 1.5kg (can) of liquid wheat malt (or 1.5kg of dried wheat malt – take your pick). Remember that the Hoegaarden is a wheat/barley … Continue reading →

Ingredients 3 large pieces of ginger (about a kilo) 1 cinnamon stick 10 cloves 500g light crystal malt 1kg dextrose Rehydrated wine yeast Method Run the ginger through a food processor then put every thing in a pot with five … Continue reading →

This is a Coopers Mild clone, supposedly. Here’s what I’m going to try (or maybe an all-grain equivalent): 1.5kg tin Coopers Liquid Light Malt Extract 500g Dry Wheat Malt 150g Crystal malt 50g Chocolate malt Coopers recultured yeast Triple hoped, … Continue reading →

http://www.homebrewandbeer.com/forum/viewtopic.php?p=40691 i made my cider with this recipe. it is great and tastes just like strongbow and it has some kick at 7.5%? 1 can Black Rock cider 500g lactose 1.5kg white sugar 1.5kg, 12 granny smith apples cored, peeled, … Continue reading →

http://www.liquorcraft.com.au/webfiles/Liquorcraft/files/GingerBeer.pdf

3 kg LLME 1 kg DDME 300g Chocolate Malt 300g 60L Crystal Malt 150g Roast Malt 50 g Willamette Hops (30 min) 20 g Goldings Hops (20 min) 20 g Cascade Hops (dry in secondary) 1 vial White Labs WLP004 … Continue reading →

1 x Coopers Ginger Beer 1x kg Raw sugar Kit yeast 6 x organic Mulled wine tea bags ( Rosehip, apple pieces, hibiscus, orange pieces, cloves, cinnamon pieces, orange oil ( essential) ) Fresh Ginger 3 large pieces ( peeled … Continue reading →

18L fresh pressed apple juice 1.5kg dextrose 500g LME 125g lactose 3 large, cored and peeled granny smiths, cut up and put in a stocking. 2 cinnamon sticks a few pieces of ginger juice of half a lemon For a … Continue reading →

recipe here3000g light whole grain 500g crystal 300g carapils 150g cracked wheat 500ml honey 300g dextrose 1500g pale LME 30gm tettnanger 60min 10gm cascade 20min 10gm cascade 1min mash 8lt @ 66* for 60min batch sparge @ 70* – Mini … Continue reading →

Here’s my latest recipe formulation, for my brewing mates. They like to keep their brews all-extract for ease of brewing. Coopers Best Extra Stout 1 coopers stout tin 1 kg Dark Dry Malt Extract 1 kg Light Dry Malt Extract … Continue reading →

From this ABC article.Tasmania was once known around the world as the Apple Isle. It used to be a weekend tradition for families to pick up a case or two directly from an apple shed. Even if you have to … Continue reading →

1.5kg of LLME 20g Saaz at 20mins 20g Saaz at 5 mins

I bought myself a sixpack of these babies last night. They’re very nice, with a nice bitterness balance, with the bitterness playing second fiddle to the beautiful caramels and roasted flavours of the malt. I’m going to try this one … Continue reading →

Steps for 23L batch, 5kg grain: Preheat mash tun Mash in with 2.5x weight of grain (12.5L @ 75°C) Ensure temp is 65°C (low body) to 68°C (high body), adjust with hot/cold as necessary Leave for an hour or more, … Continue reading →

Smack the pack and shake it hard to mix leave it sit to incubate for about 24 hours grab a 2 litre coke bottle, bung and airlock and steralise them mix about 200ml of boiling (kettle) water with 150gm ldme … Continue reading →

From http://www.homebrewandbeer.com/forum/viewtopic.php?t=3323 Recipe: Little Creatures Clone Brewer: Duane Asst Brewer: Style: American Pale Ale TYPE: All Grain Taste: (35.0) Recipe Specifications ————————– Batch Size: 15.00 L Boil Size: 13.00 L Estimated OG: 1.050 SG Estimated Color: 11.4 EBC Estimated IBU: … Continue reading →

From: http://www.homebrewandbeer.com/forum/viewtopic.php?t=748 Morgans Stockmans Draught 1.5 kg of Morgans Extra Pale Malt Extract (Liquid) 15g of Cascade pellets & 10g Cluster pellets on heat for 15 Minutes with Malt and can of Draught. US56 Yeast. 12g of Chinook Pellets (dry … Continue reading →

From: http://forum.northernbrewer.com/viewtopic.php?t=15532 Here’s my final cut based on info from the brewery. The crsytal 60 seems high but thats what the recipe calls for to get to 12 SRM. I may have to vary the hop additions just a bit … Continue reading →

8×2.4ltr Long Life Apple Juice 1kg Raw Sugar 500gm Dextrose 300gm LDM 200gm Lactose 1 Satchet Lalvin Champagne Yeast Bring 1 ltr water to the boil with fermentables and Lactose, add cooled Apple Juice and fermentables and pitch yeast. Don’t … Continue reading →

Can Coopers ginger beer 1Kg Brewing sugar 500g honey Coopers packet yeast

Morgan’s Golden Saaz Pilsner 1kg HBS Wheat malt mix 12.5g Tettnang (flavour) 12.5g Cascade (flavour) Safwheat OG 1.048 FG 1.010

My fav Wheat/Hoegaarden requires some fiddling but its easy mate… Thomas Coopers Brewmaster Selection WHEAT BEER Thomas Coopers Wheat Extract 1.5kg Rind from 2 Oranges 15gms (one pack) Corriander Seeds Method Take the rind of the Orange’s being carefull not … Continue reading →

by Dawnell Smith For authenticity, the home brewer can purchase a few bottles of sparkling ale and harvest the yeast from the bottom. Otherwise, use a packet of Coopers Homebrew Ale Yeast. Ferment at 18° to 22° C and prime … Continue reading →

1 can Coopers Stout 1 can Coopers Dark Ale 150g Chocolate Malt 200g Rolled Oatssteep the malt and oats. Otherwise, kit and kilo method.

1.1 kg light dried malt extract 150g maltodextrin 250 g Crystal Malt, cracked, steeped 10g Golden Cluster hop pellets @ 45 minutes 15g Hersbrucker hop pellets plus 10g cracked corriander seeds @ 15 minutes 15g Hersbrucker hop pellets plus 10g … Continue reading →

Kit: – Coopers India Pale Ale (IBU 23.5) or Coopers Pale Ale kit (IBU 19) Additional Fermentables: – 3kg Light Dry Malt Extract Additional Hops: 40g Challenger at 60 minutes 25g Goldings at 15 minutes 25g Goldings at 5 minutes … Continue reading →

ldme 2.3kg black grain (crushed) 30g soft dark brown sugar 400g blended honey 250g bittering hops hallertau 40g bittering hops goldings 20g if you can get hold of a bottle of chimay blue label then make a starter out of … Continue reading →

Recipe supplied by:Recipe formulation using info provided by the fine folks at Sierra Nevada Brewery. Ingredients: 3 kgs Coopers Light Malt Extract 450 g Coopers Light Dry Malt Extract 225 g 60°L (160°EBC) Crystal Malt 115 g Carapils Malt 1 … Continue reading →

1 can Cooper’s Stout 500 g light dried malt extract 1 kg dark dried malt extract 500 g Billingtons Muscovado dark unrefined sugar Yeast from Cooper’s Sparkling Ale BREWING NOTES: The brew was made using a dark unrefined sugar (as … Continue reading →

Just did a side by side drink of a recent brew with a bottle of JS Amber Ale. Not exactly the same, but pretty damn close we reckon (was never intended to be the same, just realised it was close … Continue reading →

1.7kg tin Black Rock Whispering Wheat 1kg tin Black Rock liquid Light Malt Extract 1.3kg deep red candi sugar (homemade) 1kg Yellow Box honey (optional) T58 belgian ale yeast pitched @ 30C Made up to 18L OG: 1102 (with the … Continue reading →

http://www.homebrewandbeer.com/forum/viewtopic.php?t=2726Here’s my recipe that is gleaned from all of the above info: Ingredients: 3kg lemons 2kg sucrose/dextrose (might use 1kg dex, 1kg coopers brewing sugar) 1kg lactose 5g yeast nutrient Ale yeast Method:Make yeast starter out of some sucrose, the … Continue reading →

Here is a recipie for a stout that is not only easy to make, but easy to drink too. Coopers Stout Coopers Classic Old Dark Ale 150gm Choc grain steeped for half an hour. Water to 22 ltrs Yeast as … Continue reading →

Ok Folks, Baseline stuff, play as required. This was my killer recipie before I got heavily involved in grains. Anyone interested in brewing honey may want to give it a go. You can leave out the Maple Syrup and it … Continue reading →

Coopers Lager Saflager W34/70 Dry Enzyme 500g dextrose 250g light dry malt extract 250g maltodextrin 500g rice syrup 2 weeks secondary + 2 weeks cold conditioning

Ingredients: Anyones Reputable Stout Kit, the more reputable the better (2.7 kg min) ( I used a John Bull 4 lber because I couldn’t get my mitts on something good and it still worked out OK) 500 g Unhopped malt … Continue reading →

1.7kg Coopers Real Ale tin (Pale ale if doing Mtn Goat Pale Ale) 1kg Light dry malt extract 100g Crystal malt (steeped for 20 minutes) 100g brewing sugar 25g Amarillo hops for the Pale Ale or Goldings/Fuggles for the Hightail, … Continue reading →

1 can Cascade Mahogany Porter 1kg Dark dry malt extract 500gm of Yellowbox honey 20gm Cascade hops (dry hopped)

Can of Coopers Bitter 1kg dextrose 1 x Can of Morgans master blend chocolate malt Goldings Hop bag Licquorice extract about 10mls Safale yeast