roblog_beer

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.

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.

Based on these recipes:

• Cacao Puffs Porter (Chocolate Porter)
• Anyone have a Chocolate Porter recipe
• Chocolate Porter – Home Brew Recipe
• Formulating and Brewing a Winning Chocolate Porter

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.

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

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.

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:

27/11/2010: bottled with lee, bulk primed with 83g sucrose.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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

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

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

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

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

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

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

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.

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

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.

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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 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).

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 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.

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 water temp 74C mash out @ 76C 60 min mash. OG 10 brix.
No Chill, 12 hours, yeast pitched around 30C, cooled to 14C for ferment.

Kegged 9/1/08

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.

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.

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 @ FO
1kg LDME @ start
3kg LDME @ end
Recultured Coopers PA yeast.

Coopers Blonde
1kg LDME
400g JW Light Crystal
Kit Yeast

Will be racked onto 2kg of frozen strawberries.

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 75g LDME.

6L boil with only wheat malt, added kit at end.  Strange black/dark brown hot break from wheat malt.

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 cascade and 9g goldings @ 30
15g cascade and 15g goldings @15

mash 8L@ 67 deg C for 45 mins
batch sparge 5L @ 80 deg C, resulting in 78 deg C for 10 mins

WYeast 1056 slurry, proofed in 100g LDME in 1.5L water for 2 hours on stir plate.

for beer and freddos.  Used the bitter orange peel from G&G and also corriander seeds from safeway.  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

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 for about a week).

Cracked and steeped crystal in 2L water ~70°C. Sparged with 2L hot water. Added LDME to 2L more, did boil with hopping schedule above.

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 of refrigerated water first, onto the yeast cake from brew 48. Then added worm wort on top.

Racked 11/7/07

http://helms-deep.cable.nu/~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 Light crystal. Attempted to mash at 67°C, but didn’t hit it and had to raise temp using 4L of boiling or so. Also the mashout didn’t quite work as planned: got up to 76°C only on the second batch sparge. The first was probably closer to 74.

Pitched yeast after 24 hours (no-chill method). 1L starter with 100g LDME using a starter from the fridge (wyeast 1056). OG 12.2 brix, 27L.

Racked 8/7/07, SG 6.0 brix
Bottled/kegged 11/7/07, 6.0 brix