Carlton Draught AG recipe

[jaypes]

I have been asked by my bro-in-law for a Carlton Draught clone, anyone here have a good recipe that they can share?

I did search but most of the hits that came back were "worst beers you've ever tasted"

 

[Bribie G]

AG it's quite easy. Very hard to replicate Aussie lagers via kits or extracts, however.

Now before the usual comments of "hold a cat over the fermenter and get him to piss in it", this is a serious brewing forum - or used to be - so try this AG recipe, works ok for a Standard Aussie which should turn out about as close as you can get to CD - it's not only in the recipe it's in the procedure as well, which is somewhat different to Euro lagers.

Recipe:

Aussie Mega
Australian Lager

Recipe Specs
----------------
Batch Size (L): 24.0
Total Grain (kg): 4.900
Total Hops (g): 25.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 5.12 %
Colour (SRM): 4.5 (EBC): 8.9
Bitterness (IBU): 22.0 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill
----------------
4.500 kg Pale Malt Barrett Burston (91.84%)
0.400 kg Cane Sugar (8.16%)

Hop Bill
----------------
25.0 g Pride of Ringwood Leaf (8.3% Alpha) @ 60 Minutes (Boil) (1 g/L)

Method:

Single step Infusion at 63°C for 120 Minutes.
Mashout 78°C for 20 mins
Edit: boil for 90 mins adjusting with boiling water if it's getting a bit too concentrated on your equipment. Hops in after 30 mins.
Ferment at 13°C with Wyeast 2042 - Danish Lager for five days then let it slowly rise to 19°C over four days
Lager at -1°C for ten days only.

If you can get isohop then use some of that instead of the POR - the hop flowers actually make it a bit more like a Cascade Brewery lager. If you prefer a dried yeast then use S-23 and just run the whole thing through at 18° then lager.

 

[stakka82]

With respect Bribie I believe going with W34-70 would be the dry equivalent.

 

[tazman1967]

I agree with stakka82, 2 x packets of W34-70 is my " Carlton" dry yeast for the clones. Same fermentation method.

 

[Rowy]

Find a horse place a glass under its pizzle. ..........await urination.......cool to a suitable temperature........drink

 

[Bribie G]

^^ As I mentioned in post #2

I haven't actually used a dry yeast in an Aussie Lager since I learned from a CUB employee that the Danish is a very similar strain. From Ross's recent post Bacchus uses S-23 in their Aussies and S-186 in others so I was going on that,

 

[jaypes]

never used w34-70, read its a bit messy on northernbrewer - true or bs?

 

[Bribie G]

I find it chucks massive sulphur but is great for Pilseners which have a tiny bit of sulphur in the nose. With Aussies you really don't want to taste anything much apart from some grain and a little bitterness in the finish.

 

[Nick JD]

I found a low mash (63C) with 100% BB Ale malt and PoR to 20 IBUs at 60 minutes with 34/70 cracks it. That said, any lager yeast will do - the complete lack of flavour is what this beer strives for.

 

[emnpaul]

I've used 34/70 and s-23 at warmer than ideal lager temps and IIRC the S-23 was by far the more sulphury of the two.

 

[tazman1967]

i agree with Nick JD, that's my take on CUB clones

 

[Bribie G]

The CUB tap beer I really like is Reschs Draught, it has some hop character and a tiny bit of roast barley to give it that darker gold colour. May have mentioned that last year at Woolgoolga Diggers I drank some Paulaner then straight into the bar for a few Reschs and it held its head up proudly. Sadly it's gone from most NSW pubs, squeezed out by Fat Yak, Coopers and James Squire tap contracts.

 

[stakka82]

never used w34-70, read its a bit messy on northernbrewer - true or bs?

It's extremely clean and a great yeast if handled correctly, decent pitch and keep it under 13 degrees, I always employ a d rest too.

I have used it at 15 and it totally goes to shit, also without a d-rest it throws a lot of diacetyl. Letting it get to 19 after 5 days vigorous ferment after decent pitch as bribie suggested will serve the d rest function. Benefits greatly from 1-2 weeks of lagering too, so the rest of Bribies post seems spot on, that said I have never tried to do a CUB clone.

S-23 is lower maintenance and more forgiving by I find it to be less clean (ie it HAS a flavour where 34/70 i find to be completely neutral).

 

[tazman1967]

Might try a touch of roast barley in my next CUB beer, thanks for the tip Bribe G.

 

[///]

With all due respect to Bribie, the mash sequence would more likely go in ramps of. 40/70/75 c

70c is a funny temperature, no not really. Create lots of dextrine which can form the place of using crystal malt.

Well played on the bit if RB too ...

 

[petesbrew]

I've got a good idea.
Buy a slab, rip all the labels off. get out some steel wool and scrub the bottle tops clean.
Make a shitty label and stick them on.
Give them to your brother in law.

Your welcome.

 

[Bribie G]

I'll try that mash schedule as suggested by ///
The low 60s then up to mashout was suggested by a member who makes the stuff but that was a few years ago.

Wouldn't the 70 be more suitable for the likes of Carlton Mid or XXXX Gold which I believe may be all malt?

 

[tazman1967]

I've been doing a 72 D mash rest for 15 Min or so for the last couple of beers,good head and lacing on a beer IHMO

 

[Dan Dan]

I've got a good idea.
Buy a slab, rip all the labels off. get out some steel wool and scrub the bottle tops clean.
Make a shitty label and stick them on.
Give them to your brother in law.

Your welcome.

Too much hard work!

 

[jaypes]

Too much hard work!

Besides he wants to help make it as well (He's a kit brewer)