i've just moved to qld mate, so i'll have to give this one a go too eventually. having never had the original, mind sharing your recipe?
Hey mate, yeah no worries. I don't know how close it is, I'll have to go up the street and get a real one when the big keg goes on tap soon. I've already gone through the little keg which that glass was poured from. I suspect mine has more IBUs and a little more hop character than the original.
3.500 kg Pils Malt (Barrett Burston) (3.9 EBC) Grain 3 86.1 %
0.050 kg Acidulated (Weyermann) (4.5 EBC) Grain 4 1.2 %
0.015 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 5 0.4 %
**0.500 kg Cane (Beet) Sugar (0.0 EBC) Sugar 8 12.3 %
90 minute mash at 65C.
25.00 g Cluster - Boil 60.0 min Hop 6 19.5 IBUs
20.00 g Cluster - Boil 10.0 min Hop 7 5.8 IBUs
75-80 minute boil
1.0 pkg Danish Lager Ferment at 12C, usual lager schedule. I used a starter for the yeast.
**Dissolved in water and added with 10-15 minutes left in the boil.
Est Original Gravity: 1.0410 SG
Est Final Gravity: 1.0042 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 25.3 IBUs
Est Color: 9.2 EBC