Anzac Ale 2007

[Tony]

I brewed an Aussie pale ale a couple of years back that took out a first place in international ale at NSW state comp and got a 4th at the AABC.

would be perfect for this !!

95% JW ale malt
5% JW wheat malt

1.050 @ about 7 to 8 EBC

10 IBU POR FWH
17 IBU POR 45 min

Use POR flowers, thay are better!

60 min boil
mash at 65 deg
I brewed with 1318 and was a fantastic beer!!!
1275 or US-56 would be great too.
scored 127/150 and beat several APA's from memmory.

If i didnt have 100 liters of beer in firmenters or waiting to be firmented i would put one down too.

will be raising the glass to the diggers tomorrow for sure.

and saying thanks

cheers

 

[tangent]

You could always throw in some toasted flaked oats and golden syrup to go for an ANZAC Biscuit Ale.

that was the first thing that crossed my mind.
i vote for a coopers pale yeast

 

[winkle]

that was the first thing that crossed my mind.
i vote for a coopers pale yeast

how about,
Bronzed ANZAC Ale '08
for a 20 lt batch

JW Pale Ale Malt 4.5kg
Crystal Malt 60L 0.6kg
Instant flaked Oats 200gm
Wheat Malt 200gm
Golden Syrup 500gm

POR flowers 33gm 60 minutes
Coppers Ale yeast - 20 C
Probably could use a hop flavour addition, & hopefully the golden syrup wouldn't be over powering?

 

[brendanos]

How about finishing with Pacific Hallertau?

 

[brendanos]

It's that time of year again, and I'm tossing a few ideas around for an Anzac brew this year.

For those that have brewed them in previous years, how did they turn out? Did you get the flavour you were after?
Any tips on making it taste like a biscuit?
And if anyone has brewed with coconut, I'd love to know the how, when, and the result! I'm looking more at using dessicated/flaked coconut rather than an essense or extract.

 

[brendanos]

Found this on HDB

I made a coconut Porter from a Zymurgy recipe in 1998. The original recipe
had won best of show at the AHA conference in 1998.

One thing, get the dry coconut from a health food store as the supermarket
type has propylene glycol in it and I would not put that in my beer. I had
no problem due to oil using this type of coconut.

In the recipe I used, there was 1 lb of coconut for a 5 gal batch. The
coconut was first toasted for 10 min at 325 deg F. Use a baking sheet and
stir while toasting. The coconut will have a golden color when done. Add to
the secondary. The 1 lb in 5 gals gave a very noticeable taste. Too strong
for myself and also many of my friends who appreciate good beer. I would
try 3/4 lbs to start. Good luck!

One problem I did encounter is that the coconut floats in the secondary. I
lost more beer than usual when racking from the secondary to my bottling
bucket due to the coconut blocking my syphon cap at the end. You could
solve that by doing a tertiary fermentation and straining the coconut out
of the secondary liquid at the end ( or just make an extra 1/2 gal).

Anyone care to comment on this?

 

[sponge]

Hey mate, theres a fair bit of coconut related talk in this thread
http://homebrewandbeer.com/forum/viewtopic...f=11&t=7748

Hope this helps a bit. I havent read it in a while, but i am pretty sure theres some info on it for u


Sponge

 

[BoilerBoy]

This is my plan for an ANZAC ale so far, not finalized yet.

3.8kg BB Ale
1.0kg JW Dark Munich
500g wheat
100g Amber
300g Toasted oat flakes
300g Golden syrup
100g Pale choc

OG 1.048-50
POR and NZ Styrian Goldings together for around 30 IUS
EBC - 28
Recultured Coopers Ale yeast

Not all grains will be strictly Aussoe though

 

[///]

The OzCB mail list had quite a bit on this a few years ago. Golden Syrup was used by most, one punter used Quandong fruit.

Anyways, happy brewing.

 

[Dave86]

I'm planning on brewing mine in a few days, going in an english brown sort of style, already got my gallipoli ale about ready to keg, so not too worried about "aussie-fying" this one. Just want to try ang get a good strong biscuit flavour coming through, got the idea for a biscuity sort of beer form radical brewing, wasn't game to try the reccomended 1.8kg amber malt

3.5kg Maris Otter
600g Bairds Amber
600g Toasted Polled Oats
220g Bairds Brown
80g Choc (mostly for colouring purposes)
450g Golden Syrup

About 26 IBU using EKG, ferment with nottingham, shoot for ~1.045

 

[Hutch]

3.5kg Maris Otter
600g Bairds Amber
600g Toasted Polled Oats
220g Bairds Brown
80g Choc (mostly for colouring purposes)
450g Golden Syrup

Looks pretty similar recipe to Anzac biscuits
You just need some coconut in there :blink:

Edit: woops - coconut mentioned above. Might pay to read thread before posting!
I'll shut up now.

 

[Dave86]

Well that was the idea! Thought the coconut might have a bit of a detrimental effect on the head

 

[brendanos]

I plan for my grist to be as close to an anzac biscuit as possible - that is, wheat, oats, coconut, honey, and whatever barley malts make it taste more like a biscuit (ale, amber, melanoidin?). Home computers in a coma atm so am yet to knock out a recipe.

I'm still interested to hear tasting notes from previous vintages!

 

[bindi]

I brew an ANZAC beer every year, you will note one in my signature below, nothing like an ANZAC biscuit though, just beer for my ex-service mates [and I have plenty who like a pot or three] :beer: .

 

[Dave86]

I plan for my grist to be as close to an anzac biscuit as possible - that is, wheat, oats, coconut, honey, and whatever barley malts make it taste more like a biscuit (ale, amber, melanoidin?). Home computers in a coma atm so am yet to knock out a recipe.

I'm still interested to hear tasting notes from previous vintages!

I haven't tried to brew a biscuity beer before, but I got the idea for a hefty wack of amber malt from radical brewing with a touch of brown also. I've heard these are supposed to impart a fairly biscuity flavour.

Hope that helps

 

[Dave86]

Two fold post: Asked already in the WAYB thread, but I'll ask here as well. Any ideas on what would be a better yeast for this puppy? I'm going to go with either windsor or US-56. I was shooting for about 1050 (I'll check in the morning) Mashed high at 69, wanted a bit of sweetness and a lower alc result as It'll be on tap with my gallipoli ale (see signature) which has me leaning toward the windsor, but I don't want it to be overly sweet???

Any ideas?

Also: just thought I'd note that this is my 10th AG, and it rocks!


Cheers