Aussie Ale - What Do You Think?

[Nick JD]

Style guideline. Probably irrelavant to this recipe, but handy to read.

Appearance: Best examples will display good clarity, gold to
amber colour, with a persistent snow white head supported by brisk
carbonation from bottle conditioning.
Aroma: Fruity yeast-derived aromas most prominent, with light,
sweet pale malt underneath. Hop aroma low to none. No diacetyl.
Flavour: Medium to high fruitiness, often pear-like. Supported by
light, bready pale malt flavour. Caramel malt flavours out of style.
Banana ester from high fermentation temperature may be noticed,
but should not dominate. A mild but distinctive peppery,
herbaceous flavour from Pride of Ringwood hops is desirable.
Medium to high bitterness - may be higher in historical versions,
but not crude or harsh. Long dry finish from extremely high
attenuation, with a balanced fruity aftertaste.
Body & Mouthfeel: Light to medium-light body - any impression
of palate fullness from residual dextrins should be penalized.
Clean, crisp mouthfeel may be enhanced by spritzy carbonation.
Overall Impression: A lively, fruity Pale Ale with surprising
lightness of body, solid bitterness, and a refreshing dry finish well
suited to a hot climate. Can be thought of as a light Burton IPA
without the dry-hopping. Relies on yeast character to compensate
for diminished late hop expression - bland examples lacking
fruitiness should be considered out of style.

 

[TidalPete]

Style guideline. Probably irrelavant to this recipe, but handy to read.

Appearance: Best examples will display good clarity, gold to
amber colour, with a persistent snow white head supported by brisk
carbonation from bottle conditioning.
Aroma: Fruity yeast-derived aromas most prominent, with light,
sweet pale malt underneath. Hop aroma low to none. No diacetyl.
Flavour: Medium to high fruitiness, often pear-like. Supported by
light, bready pale malt flavour. Caramel malt flavours out of style.
Banana ester from high fermentation temperature may be noticed,
but should not dominate. A mild but distinctive peppery,
herbaceous flavour from Pride of Ringwood hops is desirable.
Medium to high bitterness - may be higher in historical versions,
but not crude or harsh. Long dry finish from extremely high
attenuation, with a balanced fruity aftertaste.
Body & Mouthfeel: Light to medium-light body - any impression
of palate fullness from residual dextrins should be penalized.
Clean, crisp mouthfeel may be enhanced by spritzy carbonation.
Overall Impression: A lively, fruity Pale Ale with surprising
lightness of body, solid bitterness, and a refreshing dry finish well
suited to a hot climate. Can be thought of as a light Burton IPA
without the dry-hopping. Relies on yeast character to compensate
for diminished late hop expression - bland examples lacking
fruitiness should be considered out of style.

Link please if you don't mind?

T

 

[bradsbrew]

I am guessing it would be from the AABC site.

http://www.aabc.org.au/docs/AABC2009StyleG...s_condensed.pdf

Cheers

 

[TidalPete]

I am guessing it would be from the AABC site.

http://www.aabc.org.au/docs/AABC2009StyleG...s_condensed.pdf

Cheers

Thanks Brad. A page I must have missed. :icon_cheers:

T

 

[Tony]

the little bit of wheat malt you have in there is useless...... it will make no difference. Wheat malt is fantastic in these types of beers to dry out the finnish and give that quenching finnish! replace 1 or 2kg of the pale malt with wheat..... you will love it!

I usually mash at 63 to 64 so the beer drys out and hop make it to 1.048 and 27 to 32 IBU depending how i feel about bitterness at the time. I usually enjoy the ones up around the 32 IBU mark more.

I wouldnt use carared in it..... a bit of crystal wont hurt but isnt necessary.

An aussie ale should be simple, drinkable and thirst quenching

cheers

 

[Bribie G]

Brewed exactly to AndrewQld's recipe, but with 250g of Semolina (the pudding stuff, pure wheat) in the mash.



Genuine BribieG recycled photo
Whenever I see wheat in a recipe I just go to the pantry cupboard. Can't use too much as it can make the beer a bit sweetish.

 

[Nick JD]

Whenever I see wheat in a recipe I just go to the pantry cupboard. Can't use too much as it can make the beer a bit sweetish.

When ever I see a recipe I think, that needs more wheat.

 

[Bribie G]

There was a guy popped up now and again on the forum who was a covert Coopers employee, haven't seen him for about a year, and he hinted, only hinted, that Coopers have long used just plain old bakers flour as a small proportion of the mash.

 

[Nick JD]

There was a guy popped up now and again on the forum who was a covert Coopers employee, haven't seen him for about a year, and he hinted, only hinted, that Coopers have long used just plain old bakers flour as a small proportion of the mash.

Old Tommy's rolling in his grave...

South Australia was only 26 years old and, although there were a number of well-established breweries, most settlers preferred to drink imported beer from the mother country rather than colonial beer.

Thomas Cooper saw the opportunity to create a beer that was free from the ‘peculiar flavour’ of colonial ales – he would introduce an all-natural beer from the very best ingredients.

In 1864, Thomas wrote to his brother in Yorkshire,“There are some half dozen breweries besides ours in and about Adelaide, but they all use a good deal of sugar and so on for brewing, but we use only malt and hops, consequently, ours being pure, the doctors recommend it to all their patients”.

So although competition was high and times tough (Thomas had a rather large and growing family to provide for), he turned away from his stable job as a stonemason and became a brewer.

His fine ales and stout soon became highly sought-after and Thomas would deliver by horse and cart to a growing number of loyal customers, including another soon to be famous entrepreneurial settler, Dr Penfold of the Grange winery.

EDIT: looking at that beard, I'm not sure how he managed to get any beer at all into his mouth.

 

[Bribie G]

:icon_offtopic:

dress him in black jeans and a Choppers T shirt and he'd be right at home on the Caboolture Train Line (off peak with no ticket inspectors of course) :lol:

 

[Steve]

confused yet WALLACE?

 

[daemon]

I think you either need to convert it into a full American Pale Ale (which is what the malt bill suggests) or adjust it for an Aussie Ale (which is what the hops suggest).

For an Aussie Ale using just base malt with 5% wheat is a good mix, mashed at 64 and around 25IBU's. You can also use rice or some sugar to dry it out a bit further, I find rice is a smoother finish. You could even drop it back to 20IBU's and only a bittering edition, there's still enough flavour to make it drinkable. It'd match a dry beer perfectly.

 

[_HOME_BREW_WALLACE_]

confused yet WALLACE?

YEP! :huh:

 

[bradsbrew]

But are you brewing??

 

[Steve]

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_

Drop the carared to 0.2kg and forget about the 5 min hop addition.........just brew it, she'll be right.
Cheers
Steve

 

[benno1973]

For an Aussie Ale using just base malt with 5% wheat is a good mix, mashed at 64 and around 25IBU's. You can also use rice or some sugar to dry it out a bit further, I find rice is a smoother finish. You could even drop it back to 20IBU's and only a bittering edition, there's still enough flavour to make it drinkable. It'd match a dry beer perfectly.

Now that's what I'd call an Aussie ale.

4kg Ale malt
500g sugar
250g wheat

Mash 64-65C
Bitter with POR to 22-25IBU's

 

[Nick JD]

2 Coopers beers = Aussie Ale.