Aussie Bitter Recipie

[fixa]

I'm after a simple aussie bitter recipie (AG).
Something around 5% ABV, easy to drink.
Anyone got any good recipies or suggestions?
Cheers.

 

[DJR]

How about just something like Cooper's Sparkling Ale, something like this should put you in the ballpark

92% Trad Ale/Pils
3% Light Crystal
5% Torrified Wheat

Mash at 67C for 60m. Add a bit of gypsum - about 1.5g or 1/2 tsp to the mash.

Add some candi sugar or cane sugar - about 500g to the kettle - OG about 1050.

POR at 60m only to give 25-35IBU. Use some Hallertau or Saaz at 15' if you want some extra hop flavour.

Ferment with Cooper's recultured, S04, US56, S33 or Kolsch/Alt.

 

[fixa]

Thanks mate.
Whats the idea with the gypsum? i've read it a bit lately but dunno what its for?

 

[DJR]

Thanks mate.
Whats the idea with the gypsum? i've read it a bit lately but dunno what its for?

To get the right mash pH (calcium is useful for buffering some of the acids so it lowers the pH), and then to add a bit of "sharpness" to a hoppy flavour. Plus i know that Cooper's burtonise their water, and gypsum is the main way to do that.

 

[fixa]

Ah ok. Cheers :beerbang:

 

[sah]

I've got half of this in the fermenter now. I'm aiming for a Coopers pale clone. I can report back how it is in a week or two.

Recipe Specifications
--------------------------
Batch Size: 44.00 L
Boil Size: 38.12 L
Estimated OG: 1.043 SG
Estimated Color: 3.5 SRM
Estimated IBU: 21.6 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.76 kg Pale Malt, Traditional Ale (Joe White) (3.Grain 54.3 %
1.70 kg Pilsner, Malt Craft Export (Joe White) (1.Grain 24.5 %
0.18 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRGrain 2.6 %
0.04 kg Crystal, Dark (Joe White) (116.8 SRM) Grain 0.5 %
55.00 gm Pride of Ringwood [10.20%] (60 min) Hops 21.6 IBU
1.25 kg Cane (Beet) Sugar (0.0 SRM) Sugar 18.0 %
2 Pkgs Coopers Pale Ale (Coopers Bottle) [StarteYeast-Ale


Scott

 

[fixa]

I am missing something or should your batch size (44l) be smaller than your Boil size (38.12l)?

 

[FNQ Bunyip]

Fixa I hope you don't mind a small hijack here . :unsure:


In recipes that use cane sugar , what would be removed by adding Dextrose insted ? I have a 25kg bag of it and want to use it befor the "WET" arrives ..


On the batch/boil size thing maybe a case of adding top up water at the end to drop the gravity of the wort back to the desired level.. just gussing..

:beer:

I might knock one of these out myself .. only have .. Cluster,EK golding, POR and Tettnang as hops this week .. any sugestions ?

:beer:

 

[fixa]

No worries mate. We're here to learn.

Gotta use those POR for the true aussie bitter taste!!!! leave those nobles for something else.

 

[Screwtop]

Could be worth a PM to Tidal Pete he makes a ripper using a little POR and CL270 yeast.

 

[FNQ Bunyip]

oh boy , haden't even thought about bloody yeast.

I've got anough to keep my few remaining brain cells working overtime as it is .. Hows US-56 (US-05) or nottingham sound. ?
:beer:

 

[sah]

I am missing something or should your batch size (44l) be smaller than your Boil size (38.12l)?

No I make a higher gravity wort and then dilute as it goes into the fermenter. I "no chill" and I make a double batch. Each brew is cooled and stored in 2 x 15L cubes.

regards
Scott

 

[fixa]

DOH!!!

understood now....
Thanks

 

[sah]

In recipes that use cane sugar , what would be removed by adding Dextrose insted ?

Nothing. For our purposes it is effectively the same thing.

On the batch/boil size thing maybe a case of adding top up water at the end to drop the gravity of the wort back to the desired level.. just gussing..

Good guss

Scott