Anzac Biscuit Beer Who's Got The Recipe ?

[adryargument]

Mine is going to be:

40L batch.

5.5KG Pale Ale
2KG Munich
2kg Roasted Oats
100g Chocolate
100g Cara Aroma
850g Treacle
20g Cinnamon

1-25ml Coconut essence - will go by taste.

40g Willamette at 60mins
20g Willamette at 15mins

EDIT: WLP006? - Australian Ale Yeast

 

[_HOME_BREW_WALLACE_]

This is what i'd go with:

Havent run this through Beersmith yet (hop quantities not specified), but:

Anzac Ale - 23L Batch

(cut up boiler boys recipie sorry )

1.5kg BB Ale
1.5Kg BB Pils
1.0Kg BB Wheat
1.0Kg JW Dark Munich
1.0Kg Rolled Oats
100g Weyerman Carared
200g Weyerman Caraaroma

1 x Golden Syrup Tin

? POR 60min
? NZ Hallertau @ 40min
? NZ Hallertau @ 20min
? NZ Hallertau @ 3 Days to bottling/kegging

Mash at 66Deg for 60min

WY1098 British Ale @ 18-20deg till done

Aim for 22-25 IBU, Would come out about 5-5.5% I guess

 

[PryorBrewing]

^^ Agreed. Personally I would also use recultured Coopers yeast for a bit more of a patriotic angle.

Very true on the roasted barley, hops and yeast.

Could you suggest a grain that will give a roasted bisuity taste ?

and will drop the roasted barley. Will also use recultured Coopers yeast to keep in the theme of the brew being Anzac and change the hops as well.

 

[Silo Ted]

Take some uncracked pils malt, and dry-bake it in an oven set to about 180c for 20-30 minutes, or until it starts to smell like baked cookies. Then let it sit in a paper bag for a week before crushing and using in your beer.

 

[Jimboley]

Alright its coming together....
Anzac Ale
Grains
225g toasted oats
115g roasted barley
170g crystal malt

Malts
2kg light dry malt

Sugars
300g golden syrup

Other
100g toasted coconut

Hops
30.00 gm Challenger (60 min)
30.00 gm Goldings (15 min)
30.00 gm Challenger (15 min)
30.00 gm Goldings (5 min)
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Any advice is greatly appreciated. Do You think the grain bill in ok ???

Looks great! but if I can offer some advice...

I'd add some cinamon (2 tsp) and mixed spice (1 tsp) to get closer to the ANZAC cookie flavour.
Up the Toasted Oats to 500g to counter act the oils in the coconut (if you want a creamy head)
And maybe some "chewiness" from Aromatic malt or Munich could help too, but those grain will do nicely.

:icon_cheers:

 

[PryorBrewing]

Looks great! but if I can offer some advice...

I'd add some cinamon (2 tsp) and mixed spice (1 tsp) to get closer to the ANZAC cookie flavour.
Up the Toasted Oats to 500g to counter act the oils in the coconut (if you want a creamy head)
And maybe some "chewiness" from Aromatic malt or Munich could help too, but those grain will do nicely.

:icon_cheers:

What about say 200g of biscuit malt instead of the roasted barley? give it that biscuity characteristic. I like the idea of Willamette hops to give the beer the spicy notes of the anzac biscuit.

 

[PryorBrewing]

Anzac Ale
Grains
500g toasted oats
200g crystal malt
150g biscuit malt

Malts
2kg light dry malt

Sugars
300g golden syrup

Other
100g toasted coconut

Hops
40g Willamette at 60mins
20g Willamette at 15mins

Yeast
Coopers?
California Ale?
S04?

 

[Silo Ted]

To answer your prior post - Others may disagree, but there's no way I would use roast barley in this recipe. Unles your memory of ANZAC biscuits are of burnt ones ! Biscuit malt is a great idea IMO, but keep in mind that you should mash it. Don't be daunted if you have only been steeping in the past. Such a small amount wont tip the SG too much either way. Just create a water bath at 65 and stir it in, stick the pot in an oven set to 60 , wait for an hour, drain and boil as you usually would for steeping. Don't even worry too much about temperature drops, you're not using the biscuit to make up your efficiency target.

Go for coopers yeast, keep it dinki-di Aussie ! (ok, we'll ignore the Willamette)

 

[ledgenko]

Guys .. I think these recipes are awesome but using a Hops like EKG and a London ale yeast may link you into the whole King and country concept that what the ANZACs went for ... I am not 100% sure of mixed spice or cinnamon into the brew .. Roast Barley may actually pull in some of the mouth feel of a ANZAC bickie .. particularly one dunked into a Coffee Royale on a cold ANZAC day morning prior to dawn service ...

Lest we forget