Aussie Ale - What Do You Think?

[_HOME_BREW_WALLACE_]

Hey Guys,

thinking of going experimental tonight. I got the ale malt this morn, but have the others on hand already. i havent got brewsmith or anything like that so i am asking the good people of AHB to give me their opinions, I'm thinking of:

45-ish litre batch

8kg Pale Malt
0.5kg Carared
0.3Kg Pale Crystal
0.3kg Pale wheat malt.

Mash around 70C for 1hr

40g P.O.R. @ 60min
30g Cluster @ 15min
30g Cluster @ 5min

US-05 yeast

Comments? Thoughts?

_wallace_

 

[manticle]

Why 70? I think that temperature is too high and you may struggle to attenuate. You've got 800g of crystal in there which will give a lot of sweetness so maybe drop the mash temp back to 64-66 (yes I know it's a double batch).

What IBU are you shooting for?

Just ran it through my recipe spreadsheet.

Assuming an efficiency of 70%, preboil volume of 52 litres and a finishing gravity of 1016 I get 24 IBU and 3.7% ABV

I'd be inclined to drop the total crystal additions back to 500g max and up the wheat malt as well as wind back the mash temp. Bitterness is up to you.

 

[Bribie G]

To mimic Coopers Pale / Sparkling I'd suggest 64 degrees. Also why not culture up some Coopers yeast (most Liquorland has 3 tallies @ 16 bucks at the moment) and ferment at 18. Apart from that, all good.
:icon_cheers:

 

[_HOME_BREW_WALLACE_]

Why 70? I think that temperature is too high and you may struggle to attenuate. You've got 800g of crystal in there which will give a lot of sweetness so maybe drop the mash temp back to 64-66 (yes I know it's a double batch).

What IBU are you shooting for?

Just ran it through my recipe spreadsheet.

Assuming an efficiency of 70%, preboil volume of 52 litres and a finishing gravity of 1016 I get 24 IBU and 3.7% ABV

I'd be inclined to drop the total crystal additions back to 500g max and up the wheat malt as well as wind back the mash temp. Bitterness is up to you.

IBU somewhere around 20, will be hoppy (errr HAPPY :lol: ) with that!

Revisions:
Drop the POR addition down to 40-45Min
Mash temp now 66C (just playing aroung with mash temps at the moment - finding how much difference it makes)
0.4kg Carared
0.3kg Pale Crystal

@Bribie: Dont really want to mimic a coopers, just in an experimental mood tonight.

 

[manticle]

24 IBU isn't all that bitter. I'd probably leave the addition where it was. The crystal malts will give a good amount of sweetness so you want to balance that up a bit.

Wheat is a good addition - I just feel 300g in 45 litres won't do much

 

[Steve]

dont bother with the 5 min hop addition

 

[_HOME_BREW_WALLACE_]

24 IBU isn't all that bitter. I'd probably leave the addition where it was. The crystal malts will give a good amount of sweetness so you want to balance that up a bit.

Wheat is a good addition - I just feel 300g in 45 litres won't do much

Should i go for 500g of wheat (thats all i have left after i have scraped the dust from the bag)?

Thanks everyone for your thoughts! (gotta learn to type faster)

back to 60min POR
clusters @ 40min &15min
500g wheat

 

[NickB]

This is my Aussie 'Old' ale that has become a house beer for me:

Recipe: Aussie Old (MK III)

Recipe Overview
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 4.300 kg (89.6 %) In Mash/Steeped
UK Chocolate Malt 0.250 kg (5.2 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (5.2 %) In Mash/Steeped

Hops
Australian Super Pride (15.1 % alpha) 12 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Koppafloc 1 g used In Boil

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins

Almost a dead ringer for Tooheys Old, just lacking that metallic yeast twang in the back of the throat (that's not a bad thing to be missing)

Cheers

 

[manticle]

Should i go for 500g of wheat (thats all i have left after i have scraped the dust from the bag)?

I regularly use 500 in single batches. If that's all you have then yes I'd chuck it all in.

Looks nice Nick: Tooheys Old is about the only tooheys brew I can enjoy.

 

[_HOME_BREW_WALLACE_]

This is my Aussie 'Old' ale that has become a house beer for me:

Recipe: Aussie Old (MK III)

Recipe Overview
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC

Fermentables
Australian BB Traditional Ale Malt 4.300 kg (89.6 %) In Mash/Steeped
UK Chocolate Malt 0.250 kg (5.2 %) In Mash/Steeped
UK Medium Crystal 0.250 kg (5.2 %) In Mash/Steeped

Hops
Australian Super Pride (15.1 % alpha) 12 g Loose Pellet Hops used 60 Min From End

Other Ingredients
Koppafloc 1 g used In Boil

Yeast: DCL US-56 SafAle American Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (66C/151F) w/Mash Out
Step: Rest at 66 degC for 60 mins
Step: Raise to and Mash out at 77 degC for 10 mins

Almost a dead ringer for Tooheys Old, just lacking that metallic yeast twang in the back of the throat (that's not a bad thing to be missing)

Cheers

will put this one in the memory bank NickB, thanks. Not after a real dark beer and just to use up what malts i have left over, but i'm starting to think about holding off till monday when i can get some more wheat thanks manticle

 

[Steve]

mate leave the wheat out.......I used to think that I had to add a dash of wheat to help with head retention. Load o *****, its a myth.
Cheers
Steve

 

[NickB]

This is what mine looks like





Cheers

 

[manticle]

My experience of wheat in beers (both commercial and homemade) is not so much that without it you will get no retention - just that it contributes to a beautiful fluffy meringue like head. Not necessary by any means and not the only way of achieving it but I'm not so sure it's a myth.

Could be wrong.

 

[bradsbrew]

This is what mine looks like


View attachment 36716


Cheers

Mate that is a good lookin beer in a great spot. Reminds me I better go and clean a couple of kegs for the beers that are CCing, an aussie mid (to replace the keg that got demolished at Chap Chaps) and the first cube of the rank that was brewed at Chap Chaps ( A watered down Aussie Old - 1061 watered down to 1040 and brewed on 1469)

Will be up your way over easter.

@ OPer, mate dont stress over the wheat add in what you have if you wish. Also the 40 min Cluster will also add a fair bit to the bitterness. I vote for brew tonight while your keen.

Brad

 

[NickB]

OT:

Brad, if you're free, Sully may be popping in on Easter Sunday... You're more than welcome then or any other time!

Will PM you my address and phone.

Cheers

 

[bradsbrew]

My experience of wheat in beers (both commercial and homemade) is not so much that without it you will get no retention - just that it contributes to a beautiful fluffy meringue like head. Not necessary by any means and not the only way of achieving it but I'm not so sure it's a myth.

Could be wrong.

I too have found that wheat gives you a fluffy head :huh: . But it is not a neccesity for head retention.

 

[TidalPete]

mate leave the wheat out.......I used to think that I had to add a dash of wheat to help with head retention. Load o *****, its a myth.
Cheers
Steve

+1
Drinking a (Caramelised) Scottish right now with no wheat added. Good head retention & nice lacing right down the glass. Like Steve I used to faithfully add around 300g wheat to every brew to aid in head retention but have since found it's not necessary. Only got out of the habit 6 or 7 brews ago.
:icon_offtopic: BTW Nick, that aussie Old of yours is the one you took to Chappo's right? Very nice. :icon_cheers:

T

 

[NickB]

Nope Pete, that was the (sch)porter - a porter grain bill done on a lager yeast.

The Old ale is just about the same colour however.

Cheers!

 

[TidalPete]

Nope Pete, that was the (sch)porter - a porter grain bill done on a lager yeast.

The Old ale is just about the same colour however.

Cheers!

Not hard to do your memory in at Chappo's Nick. At least I remembered the dark part. :lol:

T

 

[Screwtop]

Hey Guys,

thinking of going experimental tonight. I got the ale malt this morn, but have the others on hand already. i havent got brewsmith or anything like that

Ready - Fire - Aim

45-ish litre batch
8kg Pale Malt
0.5kg Carared
0.3Kg Pale Crystal
0.3kg Pale wheat malt.

Fine OG around 1.042

Mash around 70C for 1hr

You read/heard somewhere that Australian breweries mash high, yes? They use less modified malts and sugar, makes sense then. You could add 500g of sugar to the boil for 10 min and up the gravity to around 1.046. This would add to the fermentability if mashed at 70 and the beer should finish out around 1.012 - would be a touch on the bitter side at 30 IBU and maybe the bitterness could seem a little harsh from POR

40g P.O.R. @ 60min
30g Cluster @ 15min
30g Cluster @ 5min

Should be around 30 IBU, be a little VB'ish

Cluster late ...meeehh!

US-05 yeast

Fine

Cheers,

Screwy