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Member Since 28 Apr 2012
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In Topic: Whats In The Glass

Yesterday, 01:30 PM

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.

The Stats
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

In Topic: First all grain brew

26 February 2017 - 09:50 PM

I make Saaz almost SMASH beers all the time in the form of Bohemian Pilsners. Great beer style.


Anyway, when I create hop schedules for APAs I start with the late additions and then make up the IBUs to my target 37-38ish with either a 60 minute addition or a first wort addition. This early boil addition is usually somewhere around 10g.

In Topic: First all grain brew

25 February 2017 - 08:52 AM

You could bitter it with Citra too, it works well as a bittering hop; I brewed an APA last year with all Citra through the boil and a 40g ish dry hop (25L batch) and it ended up being really nice.


I only use hops like Magnum for bittering when I'm doing multi hop APAs or using a hop for aroma and flavour that doesn't work well for bittering.

In Topic: Aeration of can kits

25 February 2017 - 08:46 AM

What if you fill the fermenter with water from one of those water saving taps that cause the water to come out all bubbled? I guess it wouldn't work well in a lot of situations because most laundries or whatever don't have these taps and also in the hotter times the need for a proportion of chilled water to get the wort temp down for pitching is there. But if it was viable to do it I guess it would aerate the wort somewhat :unsure:

In Topic: Single Hop - First recipe feedback...

24 February 2017 - 12:31 PM

Yeah agreed on the mash temp. I don't brew mine that strong either though, usually around 1.048-50 for the OG. Mash around 66-67. Generally 85%MO, 10% Munich and 5% crystal medium. I brewed a couple late last year which were single hopped with Citra and Simcoe respectively and they both turned out really nicely and gave me a good idea of what those hops are like. It's fun to experiment.