roblog

Recipes

Golden Ale

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

Pixelboy’s wheat, enhanced

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 blend.
3. 12g coriander seeds cracked.
4. 14g dried orange rind from the Seville orange, only available in winter months. If you can't find it, do not use standard orange rind. Instead, dry out some mandarine peel or use a jar of bitter marmalade in the boil.
5. 750g - 1kg torrefied wheat.
6. 3944 Belgian Witbier Yeast.
7. Saaz hops (14g).
8. K Goldings hops (14g)

BREWING INSTRUCTIONS
1. In 2-3 litres of water, boil your goldings hops, crushed coriander seeds and dried orange rind (or marmalade). At the 5 minute mark, add the malt. At the 10 minute mark, add the Saaz hops. After 5 more minutes remove from heat and let stand for 15 minutes.
2. Steep your torrefied wheat in 5-6 litres of freshly boiled water for 30 minutes. See note below.
3. Strain the liquid from the steeped wheat into a smaller pot and boil this liquid for a few minutes ON A LOW HEAT (it's mainly water but it will burn and congeal) - just to kill any nasties.
4. Strain the liquid from the boiled fermentables into your fermenter.
5. Add the boiled liquid from torrefied wheat to the fermenter.
6. Top up fermenter with COLD (I refrigerate as much water as I can the night before as your wort will be pretty hot at this point and needs cooling, particularly in summer).
7. Take your SG reading.
8. Add the yeast. Ideal pitch temp is around 22 degrees max.

NOTES:
The yeast is tempremental so keep it above 18c. If pitch temp is high, you may want to leave the slightest of gaps when you put the lid on the fermenter, just for the first two days. Otherwise your airlock may vomit krausen.

SOLVED: Don't boil the orange for too long. I originally boiled for a full 15 minutes and it's too strong. 5 minutes should be fine. THIS SHOULD NO LONGER BE A PROBLEM IF YOU USE THE DRIED MANDARINE RIND OR MARMALADE.

The torrefied wheat sucks up alot of liquid, hence I've increased the steep amount to 5-6 litres. I'd even recommend doing this step the night before, as six litres of freshly boiled water will murder your pitch temp, even with all the refrigerated cold water. At least that way you won't have to refrigerate as much.

PHEW! That's it. If anyone tries this exact recipe, please do a taste test alongside a real bottle of Hoegaarden and tell us how close it is. Failing that, I'm going to put this exact recipe down in two weeks and will report back in 6-8 weeks.

I reckon I'm now done with this one.

Ginger beer from scratch

Ingredients
3 large pieces of ginger (about a kilo)
1 cinnamon stick
10 cloves
500g light crystal malt (I assume he means light malt)
1kg dextrose
Rehydrated wine yeast

Method
Run the ginger through a food processor then put every thing in a pot with five litres of water and boil with the lid on for an hour. After the boil, add 10 litres of cool boiled water and pitch yeast when it is at the right temp. I left all the ingredients in the fermenter until I racked it into the second one (probably 3 days). I primed the whole thing for bottling by racking a second time and adding the correct amount of dextrose.

I ended up with nineteen bottles of excellent ginger wine / beer. I don't know what the alcohol content was but it kicked arse! The cloves probably had something to do with that. I used cloves in a stout for the first time about four years ago and I overdid it. Two bottles and I didn't want to get off my chair. For hours. Cloves are a natural local anaesthetic, you can use it for tooth ache and stuff like that apparently. Well, it has more of a "general" effect when taken internally, in conjunction with alcohol at least.

Cheers,

Oliver

Rob’s Mild

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, with Pride of Ringwood and Saaz, according to the Coopers description, so I might try:
5g POR @ 60 mins, 10 IBU
10g POR @ 15 mins, 9 IBU
15g Saaz @ 5 mins, 2 IBU

Total, 21 IBU.

melbourneman’s cider

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, chopped and put in a stocking
4L apple juice no preservatives, no vitamin C (club brand apple juice)
Kit yeast
23L

I might try:
1 can Black Rock cider
500g lactose
500g dextrose
500g LDME
4L apple juice
1.5kg grannys, chopped

boil dry ingredients, flamout, add fruit, then to fermenter, add cold, pitch yeast.

Ginger Beer info

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

Rob’s robust porter

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 Irish Ale Yeast

1. Steep Crystal, Chocolate and Roast malts in 65-75F brewing water (amount of water determined by size of your pot) for 15-20 minutes. Then remove.
2. Mix in Coopers Light Malt Extract, dry malt, calcium chloride and Willamette hops. Bring to very light boil. Total boil time: 30 minutes.
3. Add the rest of hops based on above hop schedule.
4. Cool wort in pot, then transfer to fermenter, top up if necessary to 5 gallons.
5. Pitch yeast when temperature is <80F.

Ginger Blush

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 and steeped in a tea with Mullled wine tea)
4 Cloves
1 lemon squeezed
Cinnamon 2 teaspoons

Make up the 'tea' with Mulled wine tea bags, fresh ginger, cloves,cinnamon, and Lemon, steep with boiling water for 1 hour. Mix kit as directed add the magic tea and pitch yeast.
This tastes and looks luscious, the blush comes from the Rosehip and is just delightful. Perfect for Christmas.

Copperhead Deb

Chris’ all-juice cider

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 lighter body in the cider, leave out the malt. It is beautiful with it though.

Yardie’s 21 Red

recipe here

3000g 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 Mash sparge water for 10min

Boil 60min
hop additions as above
honey - dextrose - LME @ 15min
60min flame out

chill wort in sink of ice slurry until @ 25* - 30*
make up to 22lt volume with chilled/filtered and stir well
pitch 23gm W34/70 Lager Yeast(or your choice)

Primary ferment @ 11* for 14 days
Secondary @ 5* for 7 days. No hop additions, although some cascade would be nice.

Bulk Prime @ 8gmlt.

See http://holygrailbeerblog.blogspot.com/ for pics

Thanks Yardie, awesome drop!