Beers I'd like to brew.
Simple easy to drink lager.
Belgian blonde - e.g. Leffe.
Wheat beer - e.g. Paulaner.
Guinness Draught.
Czech pilsener - e.g. Staropramen.
Boddingtons clone.
Gluten free beer (for Mum).
Coopers Pale Ale (that tastes like Pale).
Belgian blonde - e.g. Leffe.
Wheat beer - e.g. Paulaner.
Guinness Draught.
Czech pilsener - e.g. Staropramen.
Boddingtons clone.
Gluten free beer (for Mum).
Coopers Pale Ale (that tastes like Pale).
Recipes I've found.
Belgian Blonde Ale (Leffe clone)
Belgian Blonde Ale (16L)
3kg Weyermann Pilsner
300g Munich 2
150g Melanoidin
100g Caramunich I
400g Sucrose
10g Galena (or any bland hop) 60 min
8g EKG 15 min
Wyeast 3787 or 1214 @ 18-22C
Mashed at 65C for 60 minutes; sugar added at start of boil.
Credit Nick JD at aussiehomebrewer.com forums.
3kg Weyermann Pilsner
300g Munich 2
150g Melanoidin
100g Caramunich I
400g Sucrose
10g Galena (or any bland hop) 60 min
8g EKG 15 min
Wyeast 3787 or 1214 @ 18-22C
Mashed at 65C for 60 minutes; sugar added at start of boil.
Credit Nick JD at aussiehomebrewer.com forums.
James Squire "The Chancer" Golden Ale
1 x Thomas Coopers Sparkling Ale tin 1.7kg
1 x Thomas Coopers Wheat Malt Extract tin 1.5kg
Caramalt grain (cracked) 250gms (You can buy this from a reputable brewshop)
Amarillo hops 60gms
US-05 yeast (dry yeast pkt also available from a good brewshop)
Method:
1). Empty both extract cans into your fermenter with 2-3 litres of hot water. Mix well & put lid back on fermenter.
2). In a pot on the stove, bring 2½ litres of water to just on boil, then turn heat off. Wait 5 mins, add Caramalt grain into the pot, stir & cover with lid for 30 mins.
3). With the use of a tight weave strainer, strain the contents of this pot into another pot of similar size, removing the grain debris in the process. Place this pot back on the stove & bring to a gentle boil.
4). Once the liquid is at gentle boil, add 15gms of Amarillo pellets. Stir & allow a further 10 mins to elapse, then add another 15gms of Amarillo hops into the pot, stir, allow a further 5 minutes to elapse, turn off the stove top burner, then add another 15gms of Amarillo hops & stir. Remove pot from heat. Place in sink & surround with cold tap water for approx. 5mins.
5). Remove the lid on your fermenter & place a clean strainer over the fermenter & pour the contents of the pot into the fermenter. Stir well & then add cold water (including the 8 litres you refrigerated) to reach the 23 litre mark.
Attempt to have the temperature of your fermenter at approx. 20-24°C, before your pitch & stir in your yeast. Follow Otto's instructions as best you can to maintain that temperature for 2 weeks. After 5-6 days have elapsed into that 2 week timeframe, add in the remaining 15gms of Amarillo hops into your fermenter & secure the lid.
Take your hydrometer reading after the 2 weeks have expired over 2 days, & if the reading is the same, then bottle the beer.
Allow a further 2 weeks to secondary ferment & then chill a few of them down & treat yourself to a drink! You'll absolutely love it!!
Credit Beerlust at Coopers Talk Brewing forums.
1 x Thomas Coopers Wheat Malt Extract tin 1.5kg
Caramalt grain (cracked) 250gms (You can buy this from a reputable brewshop)
Amarillo hops 60gms
US-05 yeast (dry yeast pkt also available from a good brewshop)
Method:
1). Empty both extract cans into your fermenter with 2-3 litres of hot water. Mix well & put lid back on fermenter.
2). In a pot on the stove, bring 2½ litres of water to just on boil, then turn heat off. Wait 5 mins, add Caramalt grain into the pot, stir & cover with lid for 30 mins.
3). With the use of a tight weave strainer, strain the contents of this pot into another pot of similar size, removing the grain debris in the process. Place this pot back on the stove & bring to a gentle boil.
4). Once the liquid is at gentle boil, add 15gms of Amarillo pellets. Stir & allow a further 10 mins to elapse, then add another 15gms of Amarillo hops into the pot, stir, allow a further 5 minutes to elapse, turn off the stove top burner, then add another 15gms of Amarillo hops & stir. Remove pot from heat. Place in sink & surround with cold tap water for approx. 5mins.
5). Remove the lid on your fermenter & place a clean strainer over the fermenter & pour the contents of the pot into the fermenter. Stir well & then add cold water (including the 8 litres you refrigerated) to reach the 23 litre mark.
Attempt to have the temperature of your fermenter at approx. 20-24°C, before your pitch & stir in your yeast. Follow Otto's instructions as best you can to maintain that temperature for 2 weeks. After 5-6 days have elapsed into that 2 week timeframe, add in the remaining 15gms of Amarillo hops into your fermenter & secure the lid.
Take your hydrometer reading after the 2 weeks have expired over 2 days, & if the reading is the same, then bottle the beer.
Allow a further 2 weeks to secondary ferment & then chill a few of them down & treat yourself to a drink! You'll absolutely love it!!
Credit Beerlust at Coopers Talk Brewing forums.
Motueka Slam IPA
1.7kg Thomas Coopers IPA kit
1kg Light Dry Malt
80g Motueka Hops (hold them in a new cleaning cloth)
Made to 21 litres
Coopers commercial ale culture (an ale yeast of your choice will suffice)
Credit PB2 at Coopers Talk Brewing forums.
1kg Light Dry Malt
80g Motueka Hops (hold them in a new cleaning cloth)
Made to 21 litres
Coopers commercial ale culture (an ale yeast of your choice will suffice)
Credit PB2 at Coopers Talk Brewing forums.
Paulaner-style Hefe Weizen
Recipe Type: Extract
Yeast: WLP 351 and 3068 Bavarian Wheat
Yeast Starter: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian
Batch Size (Gallons): 5.25
Original Gravity: 1.049
Final Gravity: 1.011
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 6 days
Additional Fermentation: I used 45 oz of gyle for natural kreusening
Secondary Fermentation (# of Days & Temp): kegged
Paulaner-style Hefe Weizen from CLONE BREWS, page 82
Brewer: Bill Elwell ([email protected]
Beer: Paulaner Hefe Weizen
Type: Extract w/grain
Size: 5.25 gallons
Water: 4 gals PUR filtered tap water placed in freezer for 4-5 hours prior to brewing.
Grain: 4 oz. Briess Munich Malt 6-row
Steep: Crush malt. Steep in ½ gal water at 150F for 20 mins. Sparge with 1 gal 150F water.
Boil time: 60 minutes
Malt:
1 lb. Extra Light DME
5 lb. Wheat DME
Hops: .5 oz (½ oz.) Hallertau Hersbrucker (6% AA) for 60 mins = 3%AA
Yeast: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian Weizen yeast and 1 baby food jar of WLP351.
Log: BREW DATE: 5 May 07
Bring steeped malt to a boil then remove from flame.
Add hops and 1 lb XL DME and dissolve. Boil for 45 mins. Remove from flame.
Add remaining malt 1 lb at a time and dissolve.
Return pot to flame and boil 15 mins. Remove from heat.
Sparge hops through net on primary. Top off to 5.25 gals with freezer water. Stir in.
TEMP: 70F (Strip) / 68F (Therm)
OG: 1.049
FG: 1.010
Potential alcohol: 3.990% ABW / 4.988% ABV
Yeast: WLP 351 and 3068 Bavarian Wheat
Yeast Starter: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian
Batch Size (Gallons): 5.25
Original Gravity: 1.049
Final Gravity: 1.011
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 6 days
Additional Fermentation: I used 45 oz of gyle for natural kreusening
Secondary Fermentation (# of Days & Temp): kegged
Paulaner-style Hefe Weizen from CLONE BREWS, page 82
Brewer: Bill Elwell ([email protected]
Beer: Paulaner Hefe Weizen
Type: Extract w/grain
Size: 5.25 gallons
Water: 4 gals PUR filtered tap water placed in freezer for 4-5 hours prior to brewing.
Grain: 4 oz. Briess Munich Malt 6-row
Steep: Crush malt. Steep in ½ gal water at 150F for 20 mins. Sparge with 1 gal 150F water.
Boil time: 60 minutes
Malt:
1 lb. Extra Light DME
5 lb. Wheat DME
Hops: .5 oz (½ oz.) Hallertau Hersbrucker (6% AA) for 60 mins = 3%AA
Yeast: Starter is made of 2nd generation yeast. It is a mixture of WLP351 and 3068 Bavarian Weizen yeast and 1 baby food jar of WLP351.
Log: BREW DATE: 5 May 07
Bring steeped malt to a boil then remove from flame.
Add hops and 1 lb XL DME and dissolve. Boil for 45 mins. Remove from flame.
Add remaining malt 1 lb at a time and dissolve.
Return pot to flame and boil 15 mins. Remove from heat.
Sparge hops through net on primary. Top off to 5.25 gals with freezer water. Stir in.
TEMP: 70F (Strip) / 68F (Therm)
OG: 1.049
FG: 1.010
Potential alcohol: 3.990% ABW / 4.988% ABV
Guinness
Recipe tips.
Coopers Pale Ale - All Grain
BIAB recipe discussion.
Double Black IPA - Notes
Around 8% ABV, >80 IBU
Not too much crystal (Med or Carahell?)
Touch of wheat?
Some Carafa III and/or Midnight Wheat
Columbus for bittering
Citra late - maybe some Centennial and/or Mosaic
Finish around 1.010 - maybe add some sugar to help (5% by extract)
Big dry hop
Not too much crystal (Med or Carahell?)
Touch of wheat?
Some Carafa III and/or Midnight Wheat
Columbus for bittering
Citra late - maybe some Centennial and/or Mosaic
Finish around 1.010 - maybe add some sugar to help (5% by extract)
Big dry hop