Pacific Brewing had a brand name called Jads attached to it. They used to manufacture 1.5kg cans of draught and pilsener (among others) as well as a ginger beer. The formulations are the same as the gold rush equivalents.
I bought a case (6 tins) at a stupidly cheap price and after a few beers decided to see how "big" I could make a beer. , It picked up a first at Bathurst show this year in the strong ale category at 7 months old. To my taste it is still a little green even though it has been bottled since 21/08/2001
Ingredients:
6 Tins jads pilsener 1.5kg
40g 12.8% super alpha
45g 6.8% Hallertau
15l spring water (my tap water was running brown at the time)
6 sachets Mauri 497
1 sachet Lalvin ec1118
Method:
Boil all the hops in 4 litres of water for 1 hour with
Add the concentrate to the fermenter with the hot water and remainder of spring water.
Pitch 6 sachets lager yeast.
When gravity settles at about 1.050 add ec1118 to wort.
Bulk prime with 180g Dextrose
Notes:
Really complex beers seem to need LOTS of time to hit their peak, There are stories of this style being brewed by a father when a daughter was first born....to serve at her wedding.
This beer tastes like the essence of beer...extremely bitter *and* extremely malty at the same time. Flavours MUST be balanced.
OG 1.111
FG 1.039
20 litres
alcohol approx 10.3%
Cheers,
Rainybrew :chug:
I bought a case (6 tins) at a stupidly cheap price and after a few beers decided to see how "big" I could make a beer. , It picked up a first at Bathurst show this year in the strong ale category at 7 months old. To my taste it is still a little green even though it has been bottled since 21/08/2001
Ingredients:
6 Tins jads pilsener 1.5kg
40g 12.8% super alpha
45g 6.8% Hallertau
15l spring water (my tap water was running brown at the time)
6 sachets Mauri 497
1 sachet Lalvin ec1118
Method:
Boil all the hops in 4 litres of water for 1 hour with
Add the concentrate to the fermenter with the hot water and remainder of spring water.
Pitch 6 sachets lager yeast.
When gravity settles at about 1.050 add ec1118 to wort.
Bulk prime with 180g Dextrose
Notes:
Really complex beers seem to need LOTS of time to hit their peak, There are stories of this style being brewed by a father when a daughter was first born....to serve at her wedding.
This beer tastes like the essence of beer...extremely bitter *and* extremely malty at the same time. Flavours MUST be balanced.
OG 1.111
FG 1.039
20 litres
alcohol approx 10.3%
Cheers,
Rainybrew :chug: