roblog_beer

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

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

It’s Schwarzbier time!!

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

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

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.

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.

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

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

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 Black Beer has a medium perceived bitterness of 16 from the use of a single premium hop variety. This method of hopping adds to the dry-roasted notes of darker malts and is balanced with the sweeter nutty tastes of the tawny malts.

Further info from the brewery tour:
The five malts used are: Roast Barley, Amber malt, Choc malt, Crystal malt, Pilsener malt.  All imported into NZ except for the Pilsener malt which is grown on the Canterbury plains and malted in the North Island somewhere.  Fermented at 14.5°C, using their own strain of (lager) yeast.  The Original ale is fermented at 17°C.  Open fermentation is used.  Water is hard mineral water from the ground water of surrounding NZ West Coast hills.  Hop schedule is unknown.

http://forum.northernbrewer.com/viewtopic.php?p=371211

Here is a beer that fits the Scottish Export Style for lovers of darker beers. Its very drinkable, easy on the pallete, very mild in the hops and a rich maltiness from the Chocolate and Roast without being dominant. Well attenuated with low amounts of crystal malt and a balanced residual sweetness from the addition of lactose which provides a very attractive base for the dark malts. Do not be put off in any way by the lactose, it works beautifully. Its one of my best beers and I will be brewing this again shortly because its dissappearing fast.
Superb with most rich foods, especially meats and barbeque fare.
I started off attempting to clone one of our great NZ beers known as “Speights Old Dark” and came quite close, but the roast presence bought this beer even closer to “Monteiths Black” so . . . hey, I changed the name !
MONTIETHS BLACK. all grain. 26 litres Batch
Golden Promise Pale 4.0 kg
Crystal 60 L 0.085 kg
English Amber 0.200 kg
Chocolate 0.090 kg
Roast Barley 0.095 kg
lactose last 10 mins 0.500 kg

Challenger 6.5 % 22 gms 60 mins
EKG 4.8 % 15 gms 30 mins
U.S. 56 dried yeast one pakt.

Single infusion mash @ 66 degrees C for 90 mins.
OG 1.040 ( @ 26 litres before the addition of lactose)
Use 130 gms Dextrose ( corn sugar ) at bottling.

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
Kit yeast

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 from grain and can of malt to the boil, when boiling added 10g Nelson, for 20mins then another 10g for 30 more minutes, at flameout added can of MS Two Row and remaining hops, added ice to cool then pitched yeast at 25C. When Fermentation was nearly complete (bubbling had slowed right down) boiled a can of Coles passion fruit pulp added about 5g of nelson at flameout and added to fermenter (strained through a sieve) Bulk primed with 160g Dextrose

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 Size (Gal): 5.00
Total Grain (Lbs): 6.63
Anticipated OG: 1.034 Plato: 8.45
Anticipated SRM: 14.4
Anticipated IBU: 13.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Extract SRM
60.4 4.00 lbs. Pale Malt(2-row) Great Britain 1.021 3
7.5 0.50 lbs. Munich Malt Germany 1.003 8
7.5 0.50 lbs. Honey Malt Canada 1.002 18
15.1 1.00 lbs. Crystal 40L America 1.005 40
7.5 0.50 lbs. Crystal 120L America 1.002 120
1.9 0.12 lbs. Chocolate Malt – Light Great Britain 1.001 200

Exract represented as SG.

Hops
Amount Name Form Alpha IBU Boil Time
0.53 oz. Goldings – E.K. Pellet 5.00 13.1 60 min

Yeast
White Labs WLP001 California Ale

Mash Schedule
Mash Type: Single Step
Grain Lbs: 6.63
Water Qts: 8.61 Before Additional Infusions
Water Gal: 2.15 Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 158 60 Min
Mash-out Rest: 168 15 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 2.70 – Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Light but full flavoured and tatsy

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
Mash for 1 hr at 66C – use 2.3L per kilo of grain in mashtun.

Boil for 1hr with…
Hops:
16g Chinook Pellets 12.4% A/A 60 mins
24g Amarillo Pellets 8.9% A/A 15 mins
16g Cascade Pellets 6.3% A/A at flameout/end of boil

Yeast:
Wyeast 1056 American Chico (Sierra Nevada) strain at 18C – Secondary conditioning for 2 weeks is optional but recommended, then, racked & conditioned in keg at room temps for at least 3 weeks.

Cheers,
TL

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 that’s hop content really shows through.  A top drop that having one is nowhere near enough.

• 3Kg light dried malt
• 500g crystal malt grain (60ebc)
• 350g chocolate malt grain
• 150g black malt
• 50g carafa special 3
• 25g Kent Goldings cones
• 25g Goldings hop pellets
• 50g Fuggles hop pellets

METHOD:- Steep the crystal grain, chocolate grain and the carafa 3 in 2L of water at 68ºC for 1 hour, trying to keep the mix within a couple of degrees of this temp, then sparge (rinse) the grains with 3-4L of hot water.  At the same time as the other grains are resting steep the black grain in 2L of cold water (to avoid a really acrid taste).  Place the grain juices in a pot with 10L of water, the light dried malt and the Kent Goldings cones and gently boil for 1 hour.  Add the Goldings comes at the 15 min mark of the boil, 25g of the Fuggles pellets at the 45 min mark and the rest of the Fuggles at the end of the boil, when the heat has been removed.  After 5 mins strain the wort into a fermenter and cool, as quickly as possible, to fermentation temp.  Allow to ferment for 7 days, then rack to a secondary fermenter and allow to stand for a further 7 days.  Bottle and allow to mature for at least 1-2 months before sampling.

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 I would prefer a few less IBUs and will thus sub the sparkling ale kit for a pale ale.  Also will sub the wheat can for 1kg of dry wheat extract.

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
6 lbs. of Pale Malt Extract (syrup)
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt

BG for 3 Gallons 1.079
OG for 5 Gallons 1.048

Hops
1 oz of Nugget (10%) at 60 minutes
3/4 oz of Willamette (5%) at 40 minutes
1/2 oz of Willamette (5%) at 20 minutes

Total IBUs 39

Yeast: American Ale

Options
All-Extract
4 lbs. of Pale Malt LME
2 lbs. of Amber DME
1 lb. of Dark DME.

All-Grain
7.5 lbs. of 2 Row Base Malt
or British Pale Ale Malt
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt

I first brewed this recipe just before the Northridge earthquake, and fortunately the fermenter didn’t tip over during it. I don’t know if it roused the yeast any, but it could have been a factor! Very good beer.
John

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 and they probably use POR for bittering but close none the less. Mashed at 66degc for one hour.

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 called First Wort Hopping (FWH), and it refers to the practice of adding hops to the brew kettle, into which sparged runnings are collected, at the beginning of sparging. The idea is that the hops soak in the collecting wort (which usually runs out of the lauter tun at temperatures ranging from 60 to 70C depending on one’s setup) for the duration of the sparge, and the volatile hop constituents undergo very complicated reactions, producing a complexity of hop bitterness and aroma that is obtainable no other way. In general, this procedure, which originated in Germany, has been used in Pils type beers. However, it is possible that the procedure might also be beneficial for other styles as well; this remains to be determined.
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 of bitterness at 45 min.
0.5 – 1g/liter at 15 min
1g/liter at 5 min

Produces a ballanced beer with smooth bitterness and matching flavor and aroma

No.3

all bitterness at 45 mn
0.5g/ liter flamo out

I use this nethod for wheat beers, and malty lagers like helles. the aroms is light and mellows quickly the pronounce the malt.

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:
http://ericsbeerpage.com/Beer/Recipe/snp.html

My recipe:
Ingredients: (for 23L)

Malts
3.25kg of Pale Malt Extract (syrup)
275g of Chocolate Malt
275g of Crystal 60L Malt
200g of Munich Malt
100g of Black Patent Malt
Hops
65g Goldings (5%) at 60 minutes
25g of Willamette (5%) at 40 minutes
15g of Willamette (5%) at 20 minutes
Yeast: American Ale (1056)
BG for 3 Gallons 1.079
OG for 5 Gallons 1.048
Total IBUs 39

Other suggestions:

chris.:

For specialty grains I like –
150-200g each of dark crystal (cara aroma) & standard crystal.
150g of pale choc
50g of roast (carafa special).
400g of brown malt
750g of munich

lethaldog:

4.5kg ale malt
400 gm crystal
400 gm dark munich
300 gm choc
50 gms roasted

60 gm E.K.G ( 60 mins)
20 gm E.K.G ( 30 mins)

1/2 teaspoon irish moss

Wyeast irish ale ( 1 litre starter)

Mashed for 60 mins at 68*C and fly sparged ( mash 14 litres) ( sparge 18 litres)

Boiled for 60 mins yada yada yada and chilled, pitched yeast and you know the rest

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
25g POR hops at 45mins
20g cascade at flameout
US-56

This is a nice beer, big creamy head, not overly bitter but the extra bittering adds a balance to the maltiness.

Chocolate Porter
1 can Blackrock Mexican lager
1 kg LDME
450 g Chocolate Malt
50g roast barley
20 g POR @ 30mins
20 g Fuggles @ 20 mins
20 g Fuggles @ flameout
Safale S-04

This has been sitting in secondary for 2 weeks now waiting to be bottled, struggling to find the time. Had a nice chocolate flavour when i racked it.

Cheers
DrSmurto

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 careful it doesn’t boil over, as it creates one hell of a mess. After 20 minutes, add the rest of the hops, cover and turn off the heat. Leave it for another 20 minutes.
Meanwhile, mix up the malt and can as usual, dissolving it all in boiling water and adding to the fermenter. Strain the hop mixture and add the liquid to the fermenter. Discard the hops.

I do it every third or fourth brew. I’ve done it with a variety of kits, even the brewiser one, and they’ve all turned out super. I generally use 50g Saaz pellets, I usually go 25/25 but sometimes 20/30.

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 couple of litres of water.. boil anbd chuck in hops at indicated intervals, cool with ice and into the fermenter top up to 22l and pitch your yeats at approx 22c, slowly bring down to 18c.

I like em bitter but if you dont, drop the first addition to 10gms.

Ahh its like neckter of the gods

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 up to 18 litres, as per instructions from the homebrew shop. Lactose added to give a slightly sweet edge to what is otherwise a very, very dry cider. She also suggested adding fresh apples to give a more “apply” taste. So I cored and peeled the apples, put them in one leg of a stocking to stop them clogging the tap when they turn to mush and added to fermenter.

TASTING NOTES A tasting during bottling suggested that this will be an absolute winner. The girlfriend should be happy! Early on this was very tasty and tasting just like a bought one! 27.03.03: This was (there are none left) a fine cider. Great golden color. The lactose was a must. See Brew 39 for an adaptation on the theme.

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%)
50g Chocolate Malt (1%)

Infusion mash, 90 minutes at 66 degrees C.

Boil: 90 minutes

20g Pride of Ringwood (10%AA) pellets @ 60 minutes
10g Amarillo (8.4%AA) pellets @ 12 minutes
10g Amarillo (8.4%AA) pellets @ 2 minutes
5g Amarillo pellets after strikeout

Estimated OG = 1.046
Estimated Bitterness = 28 IBUs
Estimated Colour = 8 SRM

Yeast: Wyeast 1056

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 1 and place into a grain bag and put into the water. Put the lid on and leave to soak for 20 minutes. Lift the grain bag out and squeeze between a pair of tongs or plates. Add water to make a total of 6 litres. Bring to boil and boil with lid on for 10 minutes. Turn heat off, add 10g Hallertau hops. Put the lid on the saucepan. Leave to soak for 1 minute. Cool in a sink filled with cold water before adding to the fermenter and pitching yeast. Allow to drop to under 15 degrees and proceed with fermentation as usual. The Dunkel will have an OG of 1050 and an IBU of 26.

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
200g CSR Dark Brown Sugar
Hops:
34g EKG for 1 hour (5% A/A = approx 21 IBU)
Yeast:
Wyeast 1084 Irish Ale or 1028 London Ale
OG 1.048 FG 1.012

1tsp of Gypsum and 1tsp of Calcium Carbonate is added to burtonise the mash water and away we go!
Cheers,
TL

version 2:

Trough Lolly’s Kilkenny Clone
23L Batch
OG – 1.048 FG – 1.012

Grist:
4.5kg of Bairds Maris Otter
250g Thomas Fawcett Crystal 120L
200g Flaked Barley
60g Weyermann Carafa I
60g Thomas Fawcett Roasted Barley
1tsp of Gypsum and 1tsp of Calcium Carbonate is added to the mashtun before dough-in since my water is very soft

Hops:
14g Northern Brewer for 1 hour (7.5% A/A)
20g Goldings for 1 hour (7% A/A)

Yeast:
Wyeast 1084 Irish Ale or 1028 London Ale or S-04 if you have to!

**Plan ahead! This beer needs time to condition – if you want a fuller creamier style, then bottle or keg and leave it for at least 4-6 weeks to improve before you drink it**

Cheers,
TL

The recipe i use is 750g Р1kg of fresh ginger, skin and pur̩ed 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 4L of water for an hour and strain into fermenter. Add the dextrose, top up to 23L, stir in a yeast (ale or cider) and bottle immediately. Should be carbed up in 2 weeks.

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 all questions to the homebrew forum.

All grain version:6 lbs Wheat 6 lbs Pils 8 oz 10L crystal 4 oz caravienne 1.5 lb light honey (added to secondary) For an extract version, substitute 7.5 lbs wheat DME in for the wheat and pils malt and steep other grains at 158 F for thirty minutes before boiling. 2 oz Hallertauer (60 min) (3 oz for partial boils) 1 oz Tettnager (5 min) Suggested spicing: .5 oz coriander .5 oz bitter orange peel 5 cardamom pods Belgian ale yeast

Mash boil and chill using your usual routine, aerate well, pitch a large starter of your chosen yeast. Ferment in primary for one week or until vigorous fermentation is complete before transfering to secondary. Dissolve honey in a small amount of water, heat to one hundred forty degrees and hold twenty minutes to pasteurize. When cool, add to secondary. Keep beer in secondary at least until honey is fully fermented but preferably longer. Bottle or keg as per your usual system.
From: http://www.ratebeer.com/Recipe.asp?RecipeID=153

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 Liquid Light Malt Extract
1kg Light dry malt extract
85g Dry wheat malt extract
40g crystal malt, steeped

As for the hopping schedule, have a look at the Hops FAQ. To balance the malt, we need an IBU of 16. Coopers is famous for using only Pride of Ringwood, so we do an IBU calcuation based on that. I think the pale is double hopped, but I’m going to do a triple hop schedule (just for fun) using the Rooftop Brew IBU calculator. Assuming an AA% of 11% for the POR:

Addtion | weight(oz) | AA% | minutes | IBU
Hop Addition 1 | 0.21 | 11 | 60 | 8.6
Hop Addition 2 | 0.21 | 11 | 20 | 5.5
Hop Addition 3 | 0.21 | 11 | 5 | 1.7

Total IBU: 15.8

Note that 0.21 oz is 6 grams.

Make it up to 23L. As for the yeast, I’d either reculture some from a Coopers pale ale bottle (search for how to do this) or just use a Coopers dry yeast sachet.

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 boxes of puffed wheat breakfast cereal from your local supermarket) in a grain bag and steep in as much water as you can fit (torrefied wheat is light and very bulky) for 30 minutes.

Remove the grain bag, strain the liquid back into the pot. Add the concentrate, coriander and liquid malt, boil for 1 hour then allow to cool. Strain the wort into the fermenter, fill to 23L and add the Triple Sec essence.

Steep the hop bag for 10 minutes per its instructions and add it to the wort.

Add the recultured yeast starter when its cooled to a good temperature.

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 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.

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 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

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.

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.

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 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.

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

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.

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 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!

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
• 200g Dry Wheat Malt
• 25g Goldings @ 20 minutes

23L. OG: 1.064, FG: 1.019, 6.6% alc/vol
IBU: 43 from kit, 13 from Goldings, total: 56.

Method:
Boil the LDME with 3L water. Add hops. Boil for 20 mins. Add everything else to fermenter, then add hot stuff, stir, and then add cold to 23L, pitch yeast.

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 buy your fruit from a supermarket, give this apple cider recipe a go.

You need:
Apples, campden tablets, pectin, yeast nutrient (lactose), wine yeast and a brewing vessel.

Method:
Crush the apples and extract the juice, or purchase the juice direct from the factory.

To each 5 litres of juice, add two crushed campden tablets and let stand for 12 hours to kill the wild yeasts. Then add 1 teaspoonful each of pectic enzyme and yeast nutrient per 5 litres, plus some wine yeast. (For a medium-sweet style, add 50g of lactose per 5 litres, or a sweet style, add 100g lactose per 5 litres.)

Fit an air lock and allow to ferment right out. At this point bubbling will cease through the air lock and the hydrometer will show a reading of 1000. Leave to stand for a further two days to clear, then bottle, adding one teaspoonful of sugar to each bottle.

The cider will be ready to drink in 3 to 4 weeks, but will be much better if left for 3 to 6 months.

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 on the weekend hopefully; I’ve already made up my starter from some Pale Ale longies. I’m going to do a partial:

6kg Ale Malt
150g Wheat Malt
40g Chocolate Malt
1 1.5kg tin Coopers Light Malt Extract
25g POR @ 60 mins
25g Goldings @ 20 mins

Mash in with 15L @ 75°C, aim for mash temp of 67-68°C for 60 mins. Sparge: round 1: 6L @ 80°C, round 2: 6L @ 80°C.

Then add liquid pale malt and do boil.

OG: ~1.070
IBUs: ~50

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, stirring every 15 minutes to avoid cold spots, checking temp each time
• Mash out with very hot water (8L @ 100°C) to raise temp to ~82°C, stir
• Drain and recirculate, all of the wort out
• Add sparge water (15L @ 82°C), stir, leave for 10 mins
• Drain and recirculate, all of the wort out
• Total, 30L
• Do boil, chill with wort chiller, syphon into fermenter, leaving cold break behind

What I do is, mash in with 2.5x weight of grain; I.e 5kgs grain 12.5litres of water. Your grain will absorb 5litres of water and you will lose some to evapouration, trub etc. You need to know more or less what evapouration and loss to trub you will get, a good evapouration figure is 9-15% and a couple of litres to trub, I’m digressing.

So you mash in with 12.5 – 13litres of water wait for an hour or perhaps a little longer. Mash out using very hot water (near boiling) stir leave for about 10mins, stir to disolve as much of the sugars as possible. (how much mash out water to add?) What I suggest is to try and get two equal run offs from first runnings and sparge water. Lets just say for ease of arguement that you are aiming for 30litres of wort preboil, I.e Two equal run offs of 15litres, so in our example we added 13litres – 5l (loss to aborption) plus dead space in mash tun (estimating 1l) so we have a max. total possible run off of 7litres, but we are aiming for 15litres; therefore add 8litres during mash out. Drain and recirculate into kettle, close your mash tun tap then add hot water to sparge 15litres. (Temp should be in the 90’s) I’m talking about batch sparging here not fly sparging as the technique is different.

Anyway digressing again, so we’ve added the sparge water, stir and allow to settle for 10minutes, recirclate then drain into kettle. You should have 30litres preboil, but will have 9-15% evapouration during the boil, loss to trub, etc and should end up with around 23l for the fermenter.

Sorry if I’ve confused you.
AC

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
fill coke bottle about 1/4 full with cold water
add hot malt
fill with cold to about 100ml from the top and add contents of smackpack.
give a good hard shake for a couple of seconds then let sit to ferment out with bung and airlock in place, this can take anywhere from 36-72 hours depending on temp, ideal is between 21-25*C.

When its done steralise 6 stubbies and fill them with sollution from the 2 litre bottle making sure to swirl wel( 2 litre) to get all the sediment, Cap these and imediately refridgerate, when you are ready to do a brew just prepare one of these the day before like this:

Steralise a 750ml longneck, bung and airlock.
Add about 1/3 cold water to this then in a cup mix 1 heaped table spoon of malt or dex with a good splash of hot water and dissolve add this to the bottle then add your stubbie once again be sure to swirl the sediment and also bring up to room temp or there abouts before adding, fill longneck with cold to about 100ml from the top, shake well, bung and airlock it and let to sit overnight, next day make your brew, pitch this bottle( yes swirl again to get all of it) and continue as normal- its foolproof and you get six lots instead of 1 Laughing Laughing

Cheers
Leigh