Brewed: 3rd December, 2009
Another catch up post. This next beer in my series of Summer Ales was the second one that used Galaxy Hops. The change between this one and the last one was that instead of using Torrified Wheat, I used Carapils malt. I am assuming that the wheat content in the original recipe is used to aid head retention, and as Carapils is also used for that, I thought I would see if I could notice any difference between the two. I'm actually planning on doing the side-by-side test later on today, and I'll report the results back here in the near future.
The brewday didn't go entirely to plan. It was the first time I had a boil-over in the full size kettle, resulting in quite a mess in the brewery. I also made a note that the final volume appeared to be lower than usual, which I put down to the extra vigorous boiling at the start (which is what overflowed the kettle!). Aside from that, I came close to my target numbers, and more importantly, the numbers were consistent with similar recipes done previously.
The recipe:
Australian Pale Malt: 4500g
Carapils: 400g
Galaxy pellets (13.4% AA): 12g @ -80 mins ~18 IBU
Galaxy pellets (13.4% AA): 12g @-20 mins ~10 IBU
Galaxy pellets (13.4% AA): 16g @ -5 mins ~4 IBU
Galaxy pellets (13.4% AA): 23g in no-chill cube < 1 IBU
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64C End: 61.5C
Run-off: 30L
Pre-boil SG: 1041
Boil Time: 90 minutes
Target OG: 1047
Actual OG: 1046
Volume in fermenter: 21L
Yeast: WLP001 - California Ale (harvested from #24 GBSA)
Ferment temperature: 19C
FG: 1011
ABV: 4.6%
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Friday, March 5, 2010
#24 GBSA (Green Bullet Summer Ale)
Brewed: 25th November, 2009
Time for a catch up post. I had used Green Bullet hops before with great success in a couple of New Zealand Pale Ales and wanted to see how the hops worked in the Summer Ale hop schedule, ie, with more late additions. The first time I tried the first of my NZPAs, it immediately brought back memories of some beers from previous trips to NZ, even though at the time I didn't think that NZ beers had any particular common flavour/aroma traits. I've since heard that this hop is used by a few commercial breweries in NZ, which probably explains the association I made.
I actually brewed this on the same day as the #23 German "Eis Pale Ale", mashing in at the same time that the German ale was in the kettle, and it's the only time so far that I've done two brews in a day. Mind you, the German ale was already in sweet-wort form, so I only needed to do the one mash on the day. In any case, I don't think it added too much time to the whole day, which is good to know if I ever want to do multiple batches in the future.
Although I had another beer in mind to take to Mackay over the xmas period, it hadn't finished carbonating in time so a keg of this one went up instead. It turned out to be a good choice, as it was more interesting than a lot of mega-swill beers out there, but not over the top in terms of flavour and aroma so you could enjoy a few in a sitting (and that we did!). I've since been told that this would also be a good "gateway beer", to show those who are not as adventurous with trying different beers that there is a whole other world of flavour out there!
The recipe:
Australian Pale Malt: 4500g
Torrified Wheat: 400g
Green Bullet pellets (13% AA): 13g @ -80 mins ~18 IBU
Green Bullet pellets (13% AA): 12g @-20 mins ~10 IBU
Green Bullet pellets (13% AA): 16g @ -5 mins ~4 IBU
Green Bullet pellets (13% AA): 22g in no-chill cube < 1 IBU
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64C End: 62C
Run-off: 30L
Pre-boil SG: 1040
Boil Time: 90 minutes
Target OG: 1047 Actual: 1046
Volume in fermenter: 22L
Yeast: WLP001 - California Ale (harvested from #22 GxSA)
Ferment temperature: 19C
FG: 1013
ABV: 4.4%
Time for a catch up post. I had used Green Bullet hops before with great success in a couple of New Zealand Pale Ales and wanted to see how the hops worked in the Summer Ale hop schedule, ie, with more late additions. The first time I tried the first of my NZPAs, it immediately brought back memories of some beers from previous trips to NZ, even though at the time I didn't think that NZ beers had any particular common flavour/aroma traits. I've since heard that this hop is used by a few commercial breweries in NZ, which probably explains the association I made.
I actually brewed this on the same day as the #23 German "Eis Pale Ale", mashing in at the same time that the German ale was in the kettle, and it's the only time so far that I've done two brews in a day. Mind you, the German ale was already in sweet-wort form, so I only needed to do the one mash on the day. In any case, I don't think it added too much time to the whole day, which is good to know if I ever want to do multiple batches in the future.
Although I had another beer in mind to take to Mackay over the xmas period, it hadn't finished carbonating in time so a keg of this one went up instead. It turned out to be a good choice, as it was more interesting than a lot of mega-swill beers out there, but not over the top in terms of flavour and aroma so you could enjoy a few in a sitting (and that we did!). I've since been told that this would also be a good "gateway beer", to show those who are not as adventurous with trying different beers that there is a whole other world of flavour out there!
The recipe:
Australian Pale Malt: 4500g
Torrified Wheat: 400g
Green Bullet pellets (13% AA): 13g @ -80 mins ~18 IBU
Green Bullet pellets (13% AA): 12g @-20 mins ~10 IBU
Green Bullet pellets (13% AA): 16g @ -5 mins ~4 IBU
Green Bullet pellets (13% AA): 22g in no-chill cube < 1 IBU
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64C End: 62C
Run-off: 30L
Pre-boil SG: 1040
Boil Time: 90 minutes
Target OG: 1047 Actual: 1046
Volume in fermenter: 22L
Yeast: WLP001 - California Ale (harvested from #22 GxSA)
Ferment temperature: 19C
FG: 1013
ABV: 4.4%
Thursday, March 4, 2010
#35 RP (Chocolate Porter/Stout)
Brewed: 25th February, 2010
I've brewed this recipe a couple of times before, and with St. Patrick's day not far away, I thought I'd brew it up again for that occasion. Unfortunately, the Wild Brew is still chugging away in the fermenter, so I haven't been able to get this one fermenting yet and I'll be pushing it to get it ready in time! Luckily I've still got a few bottles from the last batch if it's not ready in time.
The last time I brewed the beer, it came out a little more roasty than I was expecting it, pushing it more into Stout territory, hence the slight naming confusion in the title. I had to substitute a smaller quantity of Chocolate malt for some of the Carafa Special grain this time, as I didn't have enough of the latter for the recipe. I also added a little more cocoa this time (150g instead of 100g) and added it to the no-chill cube instead of the kettle in the hope of pushing the beer back into Porter territory. The experiment on the last batch with using late citrus style hops didn't have the desired effect of adding a noticeable citrus taste to the beer, but the flavour worked out well, so I went with a similar late hop schedule. I substituted Fuggles for East Kent Goldings as the bittering addition due to stock levels.
The brew day went completely to plan - all target numbers were hit and no mistakes were made. I was joined for part of the day by my sister's friend, Aaron, who currently makes beer from Kits & Bits. He wanted to see the process involved at this level, which I was happy to show.
The recipe (based on the previous batch):
Australian Pale Malt: 4500g
Light Munich: 1000g
Crystal 135: 500g
Chocolate Malt: 250g
Carafa Special II: 100g
Roast Barley: 100g
Cocoa powder: 150g (added to no-chill cube)
Fuggles pellets (4.5% AA): 51g @ -45 mins ~21 IBU
Cascade pellets (6.6% AA): 18g @ -5 mins ~2 IBU
Cascade pellets (6.8% AA): 10g in no-chill cube <1 IBU
Mash time: 60 minutes
Target mash temperature: 68C
Start: 68C End: 66.4C
Run-off: 28L
Pre-boil SG: 1052
Boil Time: 60 minutes
Post-boil volume (hot): 24L
Target OG: 1057 Actual: 1058
Yeast: Re-cultured Coopers yeast (harvested from #31 CSA)
Ferment temperature: 18C
I've brewed this recipe a couple of times before, and with St. Patrick's day not far away, I thought I'd brew it up again for that occasion. Unfortunately, the Wild Brew is still chugging away in the fermenter, so I haven't been able to get this one fermenting yet and I'll be pushing it to get it ready in time! Luckily I've still got a few bottles from the last batch if it's not ready in time.
The last time I brewed the beer, it came out a little more roasty than I was expecting it, pushing it more into Stout territory, hence the slight naming confusion in the title. I had to substitute a smaller quantity of Chocolate malt for some of the Carafa Special grain this time, as I didn't have enough of the latter for the recipe. I also added a little more cocoa this time (150g instead of 100g) and added it to the no-chill cube instead of the kettle in the hope of pushing the beer back into Porter territory. The experiment on the last batch with using late citrus style hops didn't have the desired effect of adding a noticeable citrus taste to the beer, but the flavour worked out well, so I went with a similar late hop schedule. I substituted Fuggles for East Kent Goldings as the bittering addition due to stock levels.
The brew day went completely to plan - all target numbers were hit and no mistakes were made. I was joined for part of the day by my sister's friend, Aaron, who currently makes beer from Kits & Bits. He wanted to see the process involved at this level, which I was happy to show.
The recipe (based on the previous batch):
Australian Pale Malt: 4500g
Light Munich: 1000g
Crystal 135: 500g
Chocolate Malt: 250g
Carafa Special II: 100g
Roast Barley: 100g
Cocoa powder: 150g (added to no-chill cube)
Fuggles pellets (4.5% AA): 51g @ -45 mins ~21 IBU
Cascade pellets (6.6% AA): 18g @ -5 mins ~2 IBU
Cascade pellets (6.8% AA): 10g in no-chill cube <1 IBU
Mash time: 60 minutes
Target mash temperature: 68C
Start: 68C End: 66.4C
Run-off: 28L
Pre-boil SG: 1052
Boil Time: 60 minutes
Post-boil volume (hot): 24L
Target OG: 1057 Actual: 1058
Yeast: Re-cultured Coopers yeast (harvested from #31 CSA)
Ferment temperature: 18C
Sunday, February 28, 2010
#33 ChSA (Chinook Summer Ale)
Brewed: 13th February, 2010
This was the 9th batch in the Summer Ale series I have been brewing and a contender for the BABBs March mini-competition, which focuses on American Ales. I actually changed two key ingredients for this batch; the hops and the base malt. I chose Chinook hops as I've heard of its good for bittering and flavouring aspects, and although I haven't used it before, I've tasted a few beers that contain Chinook and have enjoyed the flavour. This recipe will isolate the hop flavour so I can see what it tastes like itself. I changed the base malt for this recipe too, as I knew I wanted to enter it into the competition, and American Pale Ales are meant to have a bit more of a malt component than what I've been getting in my previous Summer Ales. I chose English Maris Otter, as it is said to leave more malt flavour trace than the Australian Pale Malt I've used in the past.
I first noticed the difference that the base malt brought to the recipe when I was draining the Mash/Lauter tun; the runnings were a lot darker and cloudier than I had seen in the past. It almost had a green hue to it and certainly appeared to have a higher suspended protein content. The aroma from the mash and kettle was also a bit more grainy than what I remember from previous batches, so hopefully that carries through in the final product.
I hit most of my targets on the day, with the exception of stopping the boil a few minutes late, hence the odd timings for the hop additions.
I've since tasted the beer after primary fermentation finished, and really noticed a good citrus aroma and grapefruit/passionfruit flavours coming through. I'm going to dry-hop the keg before I bottle my competition entry, with the aim of delivering more of that fresh aroma on the night. I didn't notice a change to the malt flavour at the time though, so I'm not sure if that part of the experiment has paid off. Time will tell.
The recipe:
Maris Otter Pale Malt: 4500g
Torrified Wheat: 400g
Chinook pellets (11.5% AA): 15g @ -83 mins ~19 IBU
Chinook pellets (11.5% AA): 15g @ -23 mins ~ 14 IBU
Chinook pellets (11.5% AA): 20g @ -8 mins ~ 4 IBU
Chinook pellets (11.5% AA): 20g in no-chill cube < 1 IBU
Chinook pellets (11.5% AA): 20g dry-hop in keg < 1 IBU
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64C End: 63C
Runoff: 30L
Pre-boil SG: 1042
Boil time: 90 mins
Post-boil volume (hot): 24L
Target OG: 1049 Actual: 1051
Volume in fermenter: 19.5L
Yeast: WLP001 - California Ale (harvested from #30 AmSA)
Ferment temperature: 19C
Actual FG: 1010
ABV: 5.4%
This was the 9th batch in the Summer Ale series I have been brewing and a contender for the BABBs March mini-competition, which focuses on American Ales. I actually changed two key ingredients for this batch; the hops and the base malt. I chose Chinook hops as I've heard of its good for bittering and flavouring aspects, and although I haven't used it before, I've tasted a few beers that contain Chinook and have enjoyed the flavour. This recipe will isolate the hop flavour so I can see what it tastes like itself. I changed the base malt for this recipe too, as I knew I wanted to enter it into the competition, and American Pale Ales are meant to have a bit more of a malt component than what I've been getting in my previous Summer Ales. I chose English Maris Otter, as it is said to leave more malt flavour trace than the Australian Pale Malt I've used in the past.
I first noticed the difference that the base malt brought to the recipe when I was draining the Mash/Lauter tun; the runnings were a lot darker and cloudier than I had seen in the past. It almost had a green hue to it and certainly appeared to have a higher suspended protein content. The aroma from the mash and kettle was also a bit more grainy than what I remember from previous batches, so hopefully that carries through in the final product.
I hit most of my targets on the day, with the exception of stopping the boil a few minutes late, hence the odd timings for the hop additions.
I've since tasted the beer after primary fermentation finished, and really noticed a good citrus aroma and grapefruit/passionfruit flavours coming through. I'm going to dry-hop the keg before I bottle my competition entry, with the aim of delivering more of that fresh aroma on the night. I didn't notice a change to the malt flavour at the time though, so I'm not sure if that part of the experiment has paid off. Time will tell.
The recipe:
Maris Otter Pale Malt: 4500g
Torrified Wheat: 400g
Chinook pellets (11.5% AA): 15g @ -83 mins ~19 IBU
Chinook pellets (11.5% AA): 15g @ -23 mins ~ 14 IBU
Chinook pellets (11.5% AA): 20g @ -8 mins ~ 4 IBU
Chinook pellets (11.5% AA): 20g in no-chill cube < 1 IBU
Chinook pellets (11.5% AA): 20g dry-hop in keg < 1 IBU
Mash time: 60 minutes
Target mash temperature: 64C
Start: 64C End: 63C
Runoff: 30L
Pre-boil SG: 1042
Boil time: 90 mins
Post-boil volume (hot): 24L
Target OG: 1049 Actual: 1051
Volume in fermenter: 19.5L
Yeast: WLP001 - California Ale (harvested from #30 AmSA)
Ferment temperature: 19C
Actual FG: 1010
ABV: 5.4%
Thursday, February 11, 2010
#32 EBB (English Best Bitter)
Brewed: 6th February, 2010
This is another contender for the February BABBs mini-competition. In all I'll have three to choose from; this one, #31 CSA and #29 OPA. The rules of the competition are that you can only enter one beer to count towards scoring, and one additional beer to get feed-back on, so I'll enter the one that fits to style best for scoring, and perhaps the one I want to improve for feedback.
This brew will be cutting it fine for the competition, but it's also a style that is better fresh/young, so that might work out in my favour. I figure I'll have a week for primary, then transfer it to finish off fermenting (maybe three days?), four days cold conditioning and a couple of days to carbonate it. The competition is on February 25th and I transferred to primary on the 9th. Yes, definitely cutting it fine!
Once again, I was shooting for a lower volume with the intention of having just enough to fill one keg. I've only just started adjusting recipe volumes and I now realise that I have made a couple of mistakes over the last couple of batches, thinking I was doing the right thing by scaling the volume along with the grains & hops. Unfortunately, I hadn't taken into account that things like evaporation rate and transfer losses remain fairly constant, and so on both occasions, I have ended up with far less volume in the fermenter than I was expecting. It's a good lesson to learn, and something I'll be practising over the next few brews until I get right.
There were a couple of hiccups on the day. Firstly, during pre-heating the Mash/Lauter tun, I noticed a small leak at the tap, but subsequently forgot to tighten it after emptying. It wasn't until the grain was in and I'd started filling it that I noticed the leak again. Luckily, I was filling the tun from the bottom, which meant most of the grist on top was still quite dry and I was able to remove enough to get in and tighten the tap. I'll have to figure out a way to remind myself in the future.
The second problem came as a result of cleaning up from the last batch, when I mixed up the stainless steel washers from the MLT and Kettle. I had thought they were the same size, but it turns out that the kettle one is slightly bigger and I couldn't get the other one to fit. I only noticed this after the MLT was full so I was unable to retrieve the proper kettle washer, which meant I had to file back the mash tun washer until it fit the kettle. This lead to slight delays after mashing. On the plus side, the two washers really are interchangeable now.
Everything else went to plan, and aside from the lower volume, I'm confident about the result. I recently bought some English Maris Otter malted barley to use in some of my more malt-driven ales instead of the Australian Pale malt. The aroma coming from the mash tun was noticeably nuttier, the sweet wort had a nice grainy taste to it, and there was a slight toffee flavour in the hopped wort. I'm really looking forward to tasting the finished product.
The recipe (based on this one):
[Note that the original recipe calls only for Caramunich II, but as I didn't have enough, I substituted the remaining amount for the lighter Caramunich I]
Maris Otter Pale Malt: 3717g (88%)
Caramunich II: 268g (6.5%)
Wheat Malt: 165g (4%)
Caramunich I: 62g (1.5%)
East Kent Golding pellets (4.8% AA): 54g @ -60mins ~32 IBU
East Kent Golding pellets (4.8% AA): 17g @ -60mins ~5 IBU
East Kent Golding pellets (4.8% AA): 17g added to no-chill cube <1 IBU
Mash time: 60 minutes
Target mash temperature: 67C
Start: 67C End: 65.5C
Runoff: 25L
Pre-boil SG: 1043
Boil time: 60 minutes
Target OG: 1046 Actual: 1048
Post-boil volume (hot): 20.5L
Volume in fermenter: 17.5L
Yeast: WLP005 British Ale harvested from #27 DA
Ferment temp: 19C
Updated 4th March: This beer scored 36/50 in the BABBs February 2010 mini-competition. Results posted here.
This is another contender for the February BABBs mini-competition. In all I'll have three to choose from; this one, #31 CSA and #29 OPA. The rules of the competition are that you can only enter one beer to count towards scoring, and one additional beer to get feed-back on, so I'll enter the one that fits to style best for scoring, and perhaps the one I want to improve for feedback.
This brew will be cutting it fine for the competition, but it's also a style that is better fresh/young, so that might work out in my favour. I figure I'll have a week for primary, then transfer it to finish off fermenting (maybe three days?), four days cold conditioning and a couple of days to carbonate it. The competition is on February 25th and I transferred to primary on the 9th. Yes, definitely cutting it fine!
Once again, I was shooting for a lower volume with the intention of having just enough to fill one keg. I've only just started adjusting recipe volumes and I now realise that I have made a couple of mistakes over the last couple of batches, thinking I was doing the right thing by scaling the volume along with the grains & hops. Unfortunately, I hadn't taken into account that things like evaporation rate and transfer losses remain fairly constant, and so on both occasions, I have ended up with far less volume in the fermenter than I was expecting. It's a good lesson to learn, and something I'll be practising over the next few brews until I get right.
There were a couple of hiccups on the day. Firstly, during pre-heating the Mash/Lauter tun, I noticed a small leak at the tap, but subsequently forgot to tighten it after emptying. It wasn't until the grain was in and I'd started filling it that I noticed the leak again. Luckily, I was filling the tun from the bottom, which meant most of the grist on top was still quite dry and I was able to remove enough to get in and tighten the tap. I'll have to figure out a way to remind myself in the future.
The second problem came as a result of cleaning up from the last batch, when I mixed up the stainless steel washers from the MLT and Kettle. I had thought they were the same size, but it turns out that the kettle one is slightly bigger and I couldn't get the other one to fit. I only noticed this after the MLT was full so I was unable to retrieve the proper kettle washer, which meant I had to file back the mash tun washer until it fit the kettle. This lead to slight delays after mashing. On the plus side, the two washers really are interchangeable now.
Everything else went to plan, and aside from the lower volume, I'm confident about the result. I recently bought some English Maris Otter malted barley to use in some of my more malt-driven ales instead of the Australian Pale malt. The aroma coming from the mash tun was noticeably nuttier, the sweet wort had a nice grainy taste to it, and there was a slight toffee flavour in the hopped wort. I'm really looking forward to tasting the finished product.
The recipe (based on this one):
[Note that the original recipe calls only for Caramunich II, but as I didn't have enough, I substituted the remaining amount for the lighter Caramunich I]
Maris Otter Pale Malt: 3717g (88%)
Caramunich II: 268g (6.5%)
Wheat Malt: 165g (4%)
Caramunich I: 62g (1.5%)
East Kent Golding pellets (4.8% AA): 54g @ -60mins ~32 IBU
East Kent Golding pellets (4.8% AA): 17g @ -60mins ~5 IBU
East Kent Golding pellets (4.8% AA): 17g added to no-chill cube <1 IBU
Mash time: 60 minutes
Target mash temperature: 67C
Start: 67C End: 65.5C
Runoff: 25L
Pre-boil SG: 1043
Boil time: 60 minutes
Target OG: 1046 Actual: 1048
Post-boil volume (hot): 20.5L
Volume in fermenter: 17.5L
Yeast: WLP005 British Ale harvested from #27 DA
Ferment temp: 19C
Updated 4th March: This beer scored 36/50 in the BABBs February 2010 mini-competition. Results posted here.
Monday, February 1, 2010
#31 CSA (Coopers Sparkling Ale clone)
Brewed: 31st January, 2010
I decided to brew this batch for a couple of reasons; first, it fits in to one of the styles open for competition at the February BABBs mini-competition, and second, it looks like we're going to a party at the end of February where this style of beer could go down pretty well. The hop signature of this, and many other Australian main-stream beers, is that of the Pride of Ringwood cultivar, and although it's far from my favourite from a flavour perspective, it's pretty distinctive, and in my experience, reasonably easy to replicate from a home brewing perspective.
I was shooting for a lower volume with this brew with the intention of getting enough to fill just one keg (without any left overs for bottling). Unfortunately my calculations were a bit out when it came to my first sparge water and I ended up with a lower first-runnings volume. I made up for it with the second sparge, whilst still being close enough with my pre and post boil gravities.
The yeast for this batch is currently being brought back to life from a couple of Coopers Pale Ales I was enjoying the other night. For those reading who aren't aware, Coopers' beers are bottle conditioned with what is reported to be the same strain of yeast that they use in primary fermentation. What this means from a home brewing perspective is that you can take the "dregs" from a Coopers beer and build it back up to a quantity of yeast suitable for pitching into your own brew, giving you a yeast flavour profile and properties that are similar to Coopers' beers. There's an article and discussion about how to do this on AussieHomeBrewer.com.
The recipe (based on this one):
JW Pale Malt: 4030g
Wheat Malt: 225g
Crystal 125 Malt: 75g
Pride of Ringwood pellets (8.3% AA): 17g @-60 mins ~17 IBU
Pride of Ringwood flowers (9.6% AA): 11g @-60 mins ~12 IBU
Mash time: 60 minutes
Target mash temperature: 63C
Start: 63C End: 61C
Runoff: 24.5L
Pre-boil SG: 1043
Boil time: 60 minutes
Target OG: 1051 Actual: 1048
Post-boil volume: 19.5L
Yeast: Recultured Coopers Ale yeast
Ferment temp: 18C
Target fermenter volume: 20L
Updated 4th March: This beer scored 36/50 in the BABBs February 2010 mini-competition. Results posted here.
I decided to brew this batch for a couple of reasons; first, it fits in to one of the styles open for competition at the February BABBs mini-competition, and second, it looks like we're going to a party at the end of February where this style of beer could go down pretty well. The hop signature of this, and many other Australian main-stream beers, is that of the Pride of Ringwood cultivar, and although it's far from my favourite from a flavour perspective, it's pretty distinctive, and in my experience, reasonably easy to replicate from a home brewing perspective.
I was shooting for a lower volume with this brew with the intention of getting enough to fill just one keg (without any left overs for bottling). Unfortunately my calculations were a bit out when it came to my first sparge water and I ended up with a lower first-runnings volume. I made up for it with the second sparge, whilst still being close enough with my pre and post boil gravities.
The yeast for this batch is currently being brought back to life from a couple of Coopers Pale Ales I was enjoying the other night. For those reading who aren't aware, Coopers' beers are bottle conditioned with what is reported to be the same strain of yeast that they use in primary fermentation. What this means from a home brewing perspective is that you can take the "dregs" from a Coopers beer and build it back up to a quantity of yeast suitable for pitching into your own brew, giving you a yeast flavour profile and properties that are similar to Coopers' beers. There's an article and discussion about how to do this on AussieHomeBrewer.com.
The recipe (based on this one):
JW Pale Malt: 4030g
Wheat Malt: 225g
Crystal 125 Malt: 75g
Pride of Ringwood pellets (8.3% AA): 17g @-60 mins ~17 IBU
Pride of Ringwood flowers (9.6% AA): 11g @-60 mins ~12 IBU
Mash time: 60 minutes
Target mash temperature: 63C
Start: 63C End: 61C
Runoff: 24.5L
Pre-boil SG: 1043
Boil time: 60 minutes
Target OG: 1051 Actual: 1048
Post-boil volume: 19.5L
Yeast: Recultured Coopers Ale yeast
Ferment temp: 18C
Target fermenter volume: 20L
Updated 4th March: This beer scored 36/50 in the BABBs February 2010 mini-competition. Results posted here.
Subscribe to:
Comments (Atom)