Pixels Passionfruit Ale
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
Oliver’s 35 Black Rock Cider
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.
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!
4.3kg of Bairds Maris Otter
250g Thomas Fawcett Crystal 120L
70g Roasted Barley
200g CSR Dark Brown Sugar
34g EKG for 1 hour (5% A/A = approx 21 IBU)
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!
Dr. Smurto’s non-alcoholic GB
The recipe i use is 750g - 1kg of fresh ginger, skin and puréed in a food processor. Add say 500g of lactose. 2 lemons, chopped, skin and all. 8 cloves, 1 cinnamon stick. Boil all this up in about 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.
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.
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
Thomas Coopers sparkling ale kit
1.5 kg light malt extract
15g amarillo at 15
15g amarillo at 5
15g amarillo dryhopped at rack
Coopers Pale Ale AE
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.
Coopers 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
Pixelboy’s wheat, enhanced
thread, thread 2
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)
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.
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
3 large pieces of ginger (about a kilo)
1 cinnamon stick
500g light crystal malt (I assume he means light malt)
Rehydrated wine yeast
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.
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=40691i 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
4L apple juice
1.5kg grannys, chopped
boil dry ingredients, flamout, add fruit, then to fermenter, add cold, pitch yeast.
Ginger Beer info
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.
1 x Coopers Ginger Beer
1x kg Raw sugar
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)
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.
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
3000g light whole grain
150g cracked wheat
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
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
23L. OG: 1.064, FG: 1.019, 6.6% alc/vol
- 1 coopers stout tin
- 1 kg Dark Dry Malt Extract
- 1 kg Light Dry Malt Extract
- 200g Dry Wheat Malt
- 25g Goldings @ 20 minutes
IBU: 43 from kit, 13 from Goldings, total: 56.
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.
Apples, campden tablets, pectin, yeast nutrient (lactose), wine yeast and a brewing vessel.
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.
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.
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
Recipe: Little Creatures Clone
Style: American Pale Ale
TYPE: All Grain
Batch Size: 15.00 L
Boil Size: 13.00 L
Estimated OG: 1.050 SG
Estimated Color: 11.4 EBC
Estimated IBU: 30.5 IBU
Brewhouse Efficiency: 65.0 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
3.50 kg Pale Malt (2 row) (3.5 EBC) Grain 87.5 %
0.20 kg Cara-Pils/Dextrine (3.9 EBC) Grain 5.0 %
0.20 kg Wheat Malt (3.0 EBC) Grain 5.0 %
0.10 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 2.5 %
9.00 gm Magnum [14.00%] (60 min) Hops 18.1 IBU
8.00 gm Pearle [8.00%] (30 min) Hops 7.0 IBU
19.00 gm Cascade [5.50%] (10 min) Hops 5.4 IBU
38.00 gm Cascade [5.50%] (0 min) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.00 kg
Name Description Step Temp Step Time
Mash In Add 10.43 L of water at 74.4 C 67.8 C 60min
Batch Sparge round 1: Sparge with 3.79lt of 79.6c water
Batch Sparge round 2: Sparge with 3.79lt of 79.6c water
Estimated pre boil gravity 1.057
Little Creatures Pale Ale clone
- 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 hopped at rack).
Brewed 11/6 at 18 Degrees. SG 1042
16/6 1019 Racked at 1019.
22/6 Added Chinook pellets. Gravity at 1013
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 depending on the alpha acid percentage. I'll be brewing this next weekend (hopefully). I'll let everyone know how it turns out.
Here it is:
A ProMash Recipe Report
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 13.60
Anticipated OG: 1.053 Plato: 13.00
Anticipated SRM: 11.9
Anticipated IBU: 37.0
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
% Amount Name Origin Potential SRM
87.5 11.90 lbs. Pale Malt(2-row) America 1.036 2
12.5 1.70 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU Boil Time
2.00 oz. Cascade Pellet 5.45 0.0 0 min. (at flameout no dry hopping)
1.00 oz. Cascade Pellet 5.45 6.8 10 min.
0.40 oz. Magnum Pellet 13.00 17.9 60 min.
0.50 oz. Perle Pellet 9.00 11.9 30 min.
White Labs WLP001 California Ale
Mash Type: Single Step
Grain Lbs: 13.60
Water Qts: 16.44 - Before Additional Infusions
Water Gal: 4.11 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.21 - Before Additional Infusions
Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 0
Total Mash Volume Gal: 5.20 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
- 8x2.4ltr 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 worry about temp too much as the yeast will work from 15c -35c. I had mine set at 18c.Took around 2.5 weeks to ferment but is very good.
Simple Coopers Ginger Beer
Can Coopers ginger beer
1Kg Brewing sugar
Coopers packet yeast
Sara’s wheat beer
Morgan's Golden Saaz Pilsner
1kg HBS Wheat malt mix
12.5g Tettnang (flavour)
12.5g Cascade (flavour)
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
- Take the rind of the Orange's being carefull not to get any of the pith (soft white part). You can use a fine cheese grater.
- Crush the corriander seeds
- Empty contents of the Malt Wheat Extract, the orange rind and crushed corriander seeds into LARGE clean saucepan and add a litre or two of water. Stir and bring to boil. Reduce heat and simmer, stiring occasionally, for 20mins.
- Strain contents into a sterilised fermenter with the contents of the beer can.
- Top up with cold water (or hot) to 23litres stiring well trying to get it to about 22c-26c then pitch yeast.
- Give it 2 weeks @ 20c and rack or bottle.
Its a ripper! Was my 3rd brew and I havent matched it yet. Ill be doing exactly the same when I return from NZ in a fortnight.
Trust me.. Its not that hard... and it will taste great.
by Dawnell Smith
For authenticity, the home brewer can purchase a few bottles of sparkling ale and harvest the yeast from the bottom. Otherwise, use a packet of Coopers Homebrew Ale Yeast. Ferment at 18° to 22° C and prime with a full cup of corn sugar to impart the effervescence of its namesake.
Coopers Sparkling Ale
(19 litres, extract with grains)
- 2.75 kg Coopers light liquid malt extract
- 250 gm. crystal malt (60° Lovibond)
- 500 gm Belgian candi sugar (white)
- 10 gm Pride of Ringwood pellet hops 60 minutes
- 15 gm Pride of Ringwood pellet hops 15 minutes
- 15 gm Pride of Ringwood pellet hops 2 minutes
- 1 tsp. Irish moss
Step by Step
Steep specialty grains in 12 Litres of water at 65° C for 45 minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes. Add 10 gm Pride of Ringwood pellet hops. Boil 30 minutes, then add candi sugar and Irish moss. Boil for 15 minutes and add 15 gm Pride of Ringwood hops. Boil for 13 minutes and add remaining hops. Boil for two more minutes and remove from heat.
Cool to about 21° C and transfer to fermenting vessel with yeast. Ferment at 18° to 22° C until complete (about 7 to 10 days), then transfer to a secondary vessel or rack into bottles or keg with corn sugar.
Omit extract and mash 3.5 Kg Schooner or Harrington two-row pale malt with crystal malt in 9 litres of water to get a single-infusion mash temperature of 66° C for 45 minutes.
Sparge with hot water (78° C or more) to get 20 litres of wort. Then bring to boil and use the above hopping and fermentation schedule.
OG = 1.050 ; FG = 1.006 ; IBUs = 25
1 can Coopers Stout
1 can Coopers Dark Ale
150g Chocolate Malt
200g Rolled Oats
steep 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 cracked corriander seeds @ flameout
- Saflager S-23 yeast
To 10L water, add the crystal, keep at 70° for 15 minutes, strain, squeeze. Bring to light boil, add malt and maltodextrin, then the hops and corriander as directed. Add to fermenter, top up to 23L, ferment @ 10-14c, rack and cold condition.
Target alcohol/vol: 2.5%
Target IBU: 10
- Coopers India Pale Ale (IBU 23.5) or Coopers Pale Ale kit (IBU 19)
- 3kg Light Dry Malt Extract
40g Challenger at 60 minutes
25g Goldings at 15 minutes
25g Goldings at 5 minutes
Target IBU: 60
- 1 or 2 sachets of Safale S-04
1. Borrow Rob's big pot.
2. 2/3 fill put with water, add LDME. Bring to a light boil. Add Challenger, boil for 45 minutes, add first lot of Goldings hops, boil for 10 minutes. Add second lot of Goldings, boil for another 5 minutes.
3. Add the Pale Ale kit, dissolve. Cool wort to around 50°C, add to fermenter, top up to 23L. Aerate the wort by stirring it briskly.
4. Pitch yeast.
lethaldog’s chimay blue label
- ldme 2.3kg
- black grain (crushed) 30g
- soft dark brown sugar 400g
- blended honey 250g
- bittering hops hallertau 40g
- bittering hops goldings 20g
if you can get hold of a bottle of chimay blue label then make a starter out of it but if not just use a good ale yeast eg. safale or wyeast abbey ale final volume 15litres.
Crush black grain, steep in hot water for 1 hour, strain.
boil all ingredients for 40 min then strain and adjust to 15 litres with cold water, wait to pitch yeast untill it reaches 25°C.
sit back and crack a cold one as usual
Or, to make the traditional 23L:
- ldme 3.5kg
- black grain (crushed) 45g
- soft dark brown sugar 600g
- blended honey 375g
- bittering hops hallertau 60g
- bittering hops goldings 30g
if you can get hold of a bottle of chimay blue label then make a starter out of it but if not just use a good ale yeast eg. safale or wyeast abbey ale final volume 23litres.
Crush black grain, steep for 1 hour, strain.
boil all ingredients for 40 min then strain and adjust to 23 litres with cold water, wait to pitch yeast untill it reaches 25°C.
sit back and crack a cold one as usual
Sierra Nevada Pale Ale
Sierra Nevada Pale Ale
Recipe supplied by:Recipe formulation using info provided by the fine folks at Sierra Nevada Brewery.
- 3 kgs Coopers Light Malt Extract
- 450 g Coopers Light Dry Malt Extract
- 225 g 60°L (160°EBC) Crystal Malt
- 115 g Carapils Malt
- 1 tsp Irish Moss
- 28 g Perle Leaf Hops (20 min)
- 14 g Perle Leaf Hops (15 min)
- 28 g Cascade leaf Hops (2 min)
- 28 g Cascade Leaf Hops (steeped)
- 1 vial White Labs California Ale Yeast (WLP001)
- Coopers Carbonation Drops (priming)
- Steep Crystal and Crapils malts in 65-82°C brewing water (amount of water determined by the size of your pot) for 15-20 minutes. Then remove.
- Mix in Coopers Light Malt Extract, Coopers Light DME and 28g Perle hops. Bring to very light boil.
- Add 2nd addition of Perle hops and Irish Moss with 15 minutes remaining in boil. Add 1st addition of Cascade hops with 2 minutes remaining in boil. Add last addition of Cascades at end of boil.
- Cool wort in pot to room temperature. Transfer into fermenter. Aerate well, then top up to 23 litres if necessary.
Enter the Dragon Stout (Geoff’s #94)
- 1 can Cooper's Stout
- 500 g light dried malt extract
- 1 kg dark dried malt extract
- 500 g Billingtons Muscovado dark unrefined sugar
- Yeast from Cooper's Sparkling Ale
The brew was made using a dark unrefined sugar (as opposed to supermarket variety “raw” sugar) with a view to achieving a stout something akin to Jamaica's legendary Dragon Stout.
Antsvb’s James Squire Amber Ale clone
Just did a side by side drink of a recent brew with a bottle of JS Amber Ale. Not exactly the same, but pretty damn close we reckon (was never intended to be the same, just realised it was close on recent tasting). Ours was darker in colour and stronger in flavour with more hop influence in the aftertaste. Original was slighty sweeter and maltier. Never set out to really make clones but am pretty happy with this as the JSAA is just about my favourite commercial brew.
Thought I'd put it up here, since it seems to be a clone that comes up around here often.
- 1 tin Morgan's Royal Oak Amber Ale
- 500g Light dry Malt
- 450g Dextrose
- 250g Maltodextrin
- Williamette hops (teabag - 12g)
- 100g Crystal grains
- Kit Yeast.
Grains steeped for 30 minutes and hops for 10minutes. Hop bag also boiled for 15minutes.
Dr. Tom’s Karmeliet Tripel
When I make this I think I'll use these fermentables: - kit - 1kg llme - 1kg deep red cady sugar - 500g yellow box/clover/citrus honey - 250g crystal malt OG should then be 1.071, FG 1.012, Alchohol %8.4 I think this is more in style than Dr. Tom's version.
- 1.7kg tin Black Rock Whispering Wheat
- 1kg tin Black Rock liquid Light Malt Extract
- 1.3kg deep red candi sugar (homemade)
- 1kg Yellow Box honey (optional)
- T58 belgian ale yeast pitched @ 30C
- Made up to 18L
- OG: 1102 (with the honey)
Here's my recipe that is gleaned from all of the above info: Ingredients:
- 3kg lemons
- 2kg sucrose/dextrose (might use 1kg dex, 1kg coopers brewing sugar)
- 1kg lactose
- 5g yeast nutrient
- Ale yeast
Make yeast starter out of some sucrose, the yeast nutrient and the yeast, using well aerated water.
Wash and juice lemons, grate rind off half skins, the other half of the skins chop up. Add all to 4L water along with sugar if it fits in the pot. Boil for 20 minutes. Strain into fermenter, make up to 23L, wait till temp < 30°C, pitch yeast starter.
additional tips received after first attempt:
You are best to add fruit to 2ndary, as the boil will drive off a lot of the volatile fruit flavours. Also, primary fermentation will 'scrub' alot of the flavours out by the action of CO2 bubbles.
With frozen fruit, put into pot with minimum amount of water that will cover the fruit. Bring the temperature up to ~68°C and keep it there for 20 minutes. Pour the whole thing into your 2ndary fermenter, and rack your brew on top.
In relation to the amount of fruit added, as a rule you need 1kg of fruit to every 8-10L. This will give a noticable fruit flavour to your brew.
Gregb’s Simple Stout
Here is a recipie for a stout that is not only easy to make, but easy to drink too.
- Coopers Stout
- Coopers Classic Old Dark Ale
- 150gm Choc grain steeped for half an hour.
- Water to 22 ltrs
- Yeast as supplied.
Ok Folks, Baseline stuff, play as required. This was my killer recipie before I got heavily involved in grains. Anyone interested in brewing honey may want to give it a go. You can leave out the Maple Syrup and it will still be fine. I have added ginger to this to and it is just yum.
- 1 Coopers kit, preferably a Canadian
- 1 kg Pale Malt Extract (liquid)
- 250 g Crystal Malt
- 500 g clover honey
- 250 g Maple Syrup
- 20 g Cascade (20 min left)
- 28 g Saaz (1 min)
Add the Crystal Malt to a grain sock (clean nylon stocking like the type the missus wears) and add it to 8 litres of water, bring to boil. Just before boiling is reached pull out the grains and stocking and strain.
Add the kit, malt and honey and boil for 1 hr with the 8 litres of water if you can, watch for boil overs.
20 min left add the Cascade, 1 min left add the Saaz and Maple Syrup.
Strain into the fermentor, top up to 23 litres, pitch yeast.
NTRabbit’s Asahi Super Dry
- Coopers Lager
- Saflager W34/70
- Dry Enzyme
- 500g dextrose
- 250g light dry malt extract
- 250g maltodextrin
- 500g rice syrup
- 2 weeks secondary + 2 weeks cold conditioning
- Anyones Reputable Stout Kit, the more reputable the better (2.7 kg min) ( I used a John Bull 4 lber because I couldn’t get my mitts on something good and it still worked out OK)
- 500 g Unhopped malt extract (I use dry but if you can’t get that use the liquid, light or dark don’t sweat it)
- 250 g honey
- 500 g Choc Malt
- 500 g Crystal Malt
- 10 lbs Cherries (I use frozen but if fresh is only available remember that you need to rupture the cherries someway, freezing makes that happen. If you are a trivia nut, the term is decompartmentalization)
- Hops: Again be flexible, 7 g (0.25 oz) of Cascade in the boil, 14 g (0.5 oz) Sazz as a dry hop (finishing hop), again feel free to be adventurous (I use pellets rather than fresh). If you are a hop head well just go to town.
- Irish Moss (yep about 1 tsp) If this doesn’t happen don’t sweat it but you will end up with chill haze although you won’t see it
- Grain Sock
Some Words of Wisdom
This will make 23 L of beer, so if you don’t trust your tap water then you will have to buy spring or distilled to make up the volume. If using distilled, remember you will need yeast energizer or yeast nutrient to get a good healthy fermentation running
I have also designed this around a two stage fermentation process with the primary being a 7 gal (30 L give or take) food grade pail with a lid, airlock and bung. As I have never used a single stage, I don’t know the side affects, however there is a lot of spent fruit kicking around along with pits and I would hate to see someone blow up 5 gallons in the kitchen over a plugged air lock. Additionally, this is a bit of a costly recipe so you don’t want to dink it up if you can help it.
Finally, as you can see from this, most of my recipies are flexible, I have a tough time getting a good steady supply of beer kits and hops etc. so I have to be flexible. Some days that IPA you were interested in just got turned into a bitter. In this case, most mere mortals have never had a cherry stout (sorry about their luck), they can’t compare it to anything so as long as you are using good quality stuff all will be well.
One final note is pasturization of the cherries. This is a must otherwise you will be staring vinegar in the eye and I am not sure how good this will be on fish and chips. Now I can give you a big spiel about this and how to do it according to Hoyle, but the long and the short is that it is easy to do in small volumes like this, the question is how do you brew. In some of the threads I have been following folks are boiling there water ahead of time (tried it once and got a real tinny taste in my beer, never did it again). What I do is a boil up a wort so say about 9 Litres of water, malts hops Irish Moss etc. I know most recipies say don’t do this but I do, and it works out just fine. Give it a go sometime. So once you have the good boil, dump that lot on your cherries and let it stand for 5 min. Give it a bit of a stir part way through. That will kill all the nasty crap on the cherries that are interested in the beer to.
- Draw 9 litres of cold water and put it under the coals. Add your grains to the grain sock and tie it off, Put it in with the water. Gradually warm the water up, don’t worry you aren’t looking for sugars here rather than colour and flvour. Let it steep like tea but don’t boil, say 15-20 min.
- Ok, mash is done pull the sock out and let it drain. Turn up the heat, add your malt extracts, Irish Moss and boiling hops
- Boil 10-20 min stirring, you don’t want to carmalize the sugars.
- Cherries in the primary (sterilized primary of course)
- Dump the wart on top of the cherries and pasturize (as above).
- Dry hop, add yeast, let the good stuff happen.
- After 3 or so days, we have to get the good stuff out of the primary. Rack for the first time, make up with water to 23 Litres.
- Carry on until the fermentation complete.
- Rack again
- wait until clear (days?) and then transfer off the yeast bed.
- Bottle, I suggest half cup of dextrose to the full 23 litres just before bottling. This will give you good carbonation.
- ALWAYS REMEMBER, CLENLIENESS IS NEXT TO GODLINESS.
- This was my first sort of grain beer. It sounds adventurous but really, if you have made beer before this is a good start for using grains. There is little that can go wrong if you use your melon. My missus quaffed most of this as she is a big Stout fan and she had no complaints (might be why I now have my own draught system in downstairs, tap and all). So if you need to win favour, something to think about.
- This may appear to be a “Readers Digest” version, ask questions if you have some doubts. Hope it works folks. Anyone with any additions please let me know.
- Just a note of Thanks to Charlie Papazion, I based this on his notes.
- 1.7kg Coopers Real Ale tin (Pale ale if doing Mtn Goat Pale Ale)
- 1kg Light dry malt extract
- 100g Crystal malt (steeped for 20 minutes)
- 100g brewing sugar
- 25g Amarillo hops for the Pale Ale or Goldings/Fuggles for the Hightail, steeped for 10 mins with the LME.
1. Crush the Crystal in your mortar and pestle, add to grain sock and steep at 70-80°C for 20 mins, or use a coffee plunger.
2. Put the liquor from the Crystal into a pot, top up to 2L, add the LDME, bring to boil.
3. When the LDME is fully dissolved, add the hops, turn off the heat, put on the lid, and wait for 10 minutes.
4. Half top up your fermenter with cold water, and pour the contents of your pot into it, then top up to 23L.
5. Pitch yeast. Ferment as close to 18°C as you can.
- 1 can Cascade Mahogany Porter
- 1kg Dark dry malt extract
- 500gm of Yellowbox honey
- 20gm Cascade hops (dry hopped)
Guinness clone 1
- Can of Coopers Bitter
- 1kg dextrose
- 1 x Can of Morgans master blend chocolate malt
- Goldings Hop bag
- Licquorice extract about 10mls
- Safale yeast
|Powered by Miniblog|