Author Archives: Rob
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
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.Â Standard top up procedure, pitched kit yeast warm, into fridge.Â Fermented warm … Continue reading
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.Â Added … Continue reading
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.Â Added to fermenter, topped up.Â Added yeast at about 30 degrees, put in … Continue reading
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.
Thomas Coopers Brewmaster Selection WHEAT BEER Thomas Coopers Wheat Extract 1.5kg 15g Bitter Orange peel 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 … Continue reading
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 @ 75Â°C resulting in a … 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
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.
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 … 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
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
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 … 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 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.
1 Can Coopers Pale Ale 200g JW medium crystal 20g Goldings @ 15 12g Goldings @ 5 1kg LDME Used up the last of the craftbrewer Goldings…
1 can Coopers Real Ale 1 kg Coopers LDME 34g Goldings @ 10 100g Sucrose Kit yeast Forgot the crystal. Whoops. Kegged 9/1/08
1 can coopers sparkling 1.2kg LDME 300g DDME 300g Dextrose 7g Goldings @ 20 mins Kit yeast Topped to 23L Ferment 18 deg Naturally primed with 80g dex
4kg Powells Pale 140g JW Med Crystal 200g JW Amber 90g JW choc 90g JW roast barley 16 IBU Goldings 5.1% AA = 24g @ 60 1tsp Gypsum in mash Craftbrewer Swiss Lager yeast Single infusion mash @ 67C strike … Continue reading
Coopers Bitter can 1kg LDME 15g Cascade @ 5 kit yeast as for 61.
Coopers Pale Ale can 150g JW Medium Crystal 15g Goldings @ 5 Kit yeast Yeast pitched warm and then put into brew fridge to bring temp down to 18. Naturally primed with 80g dex.
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.
1kg Coopers brewing sugar 500g LDME 1 can coopers ginger beer kit yeast boiled up the sugars, added to fermenter with some water, added can, swirled, topped to 20L, added yeast.
Cascade Imperial Voyage Pale Ale 1kg dry wheat malt extract 15g Amarillo @ 15 minutes 15g Amarillo @ 5 minutes 19g Amarillo @ 1 minute 1056 starter 6L boil with wheat malt only, pale ale can added at flameout.
From the Monteiths website: Monteithâ€™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. Monteithâ€™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
Double batch, 46L 8L boil 1.5kg deep red home made invert sugar 300g JW medium crystal 12g magnum 13.5% AA @ 60 16g Perle 7.7% AA @ 30 15g Cascade + 15g Goldings @ 15 15g Cascade + 15g Goldings … Continue reading
Coopers Blonde 1kg LDME 400g JW Light Crystal Kit Yeast Will be racked onto 2kg of frozen strawberries.
Malt shovel Two Row Lager (could probably use any lager) 40g Nelson sauvin hops Can of Morganâ€™s lager malt (1kg) Carapils grain â€“ steeped Saflager Yeast Method: steeped carapils at 70C for about half an hour, then strained, brought liquid … Continue reading
1 x Coopers Pale Ale Kit 1kg G&G wheat malt extract 15g amarillo @ 15 15g amarillo @ 5 WYeast 1056 farmed from yeast cake from brew 54, proofed an hour or so before the brew in 1L starter plus … 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#66869Â (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.Â 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
as per recipe for first honey porter, except the hops was upped to 15g and boiled for 5 or so minutes. Forgot the kit again, stirred it in in the fermenter. Kiewa valley honey used. WYeast 1056 used.
2.5kg JW pils, 220g of which toasted at 180 degrees C for 10 mins 1.5kg LDME at end of boil 200g JW light crystal 100g JW dark crystal 300g JW light munich 50g JW choc 20g challenger @ 60 9g … Continue reading
for beer and freddos.Â Used the bitter orange peel from G&G and also corriander seeds from safeway.Â Otherwise as per recipe.
Cascade Choc Mahog Porter 1k G&G DDME 25g Roast Barley 50g Carafa Special I 50g JW Choc 100g JW Dark Crystal 200g JW Light Crystal 500g Kiewa Valley Honey 20g Cascade @ 10 mins Kit Yeast
http://www.citywestwater.com.au/about/docs/water_quality_report_2005-2006.pdf North Melbourne (all numbers measured in mg/L): Ca2+: 7.3 Mg: 2.0 SO4: 11.0 Na: 7.6 Cl: 16 CaCO3: 26
link to recipe This is intended to be a Monteith’s Black attempt.
Coopers Real Ale 1kg G&G LDME 100g JW Crystal 100g sucrose 25g Goldings @ 10 mins kit yeast
1 Can Coopers Pale Ale 250g light crystal 15g Goldings @ 20 5g Goldings @ 5 US-1056 yeast washed from trub of all grain SNPA, and cultured up in 2L starter on stir plate (allowed to ferment out and sit … Continue reading
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
1.5kg Coopers LLME 1.7kg LDME 11g Magnum @ 60 14g Perle @30 28g Cascade + 1/2 tab Irish Moss @ 10 56g Cascade @ 0 10L boil with LDME only, added LLME at end. Cooled using teatowel/fan method, used 10L … Continue reading
http://helms-deep.net/~rwh/blog/beer/?p=65 Changed hopping schedule (used First Wort Hopping technique). 36g Cascade and 11g Magnum FWH @ 60 mins 14g Perle @ 30 mins 20g Cascade @ 10 mins 28g Cascade @ flameout Used 5kg JW Ale malt plus 700g JW … 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
Well, I’ve been thinking about this for a while, here’s mark 1 of my logo design (and yes, I know I’m design-taste-challenged ;)). Now I have to think of a good name too, but I’m obviously going for a North … Continue reading
threadÂ 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
1 can Coopers Canadian Blonde 1kg LDME 12g Saaz @ 5 mins Saflager S-23 A quick brew to keep the AG lager company in the brew fridge. Have a serious problem at the moment: all the kegs are empty! OG: … Continue reading
Coopers Canadian Blonde 500g LDME 500g Dex 1.5kg Strawberries frozen, blended, heated to 60-65Â°C for 30 mins and added to secondary.
5kg JW pilsener malt, cracked with my own marga 130g JW light crystal 100g Carapils 40g JW Choc 18g Northern Brewer & 33g Perle? at 60 21g of Hallertau Hersbrucker @ 30 14g saaz @ 1 minute Saflager S-189 Left … Continue reading
1 Coopers Pale Ale Kit 1 kg LDME 250g JW light crystal 15g Goldings @ 15 mins 5g Goldings @ 5 mins Kit yeast. Farked up and forgot the kit, once it was in, total volume is 25L.
As per recipe. Bitter orange peel used instead of fresh.
As per recipe. Coopers Pale Ale kit. 2 sachets of S-04 pitched at 20 degrees, into brew fridge set at 18.
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 purÃ©ed 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
RateBeerâ€™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
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 @ 75Â°C) Ensure temp is 65Â°C (low body) to 68Â°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 18Â° to 22Â° 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