Kit & Kilo Recipes
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TwoCrows
Well-Known Member
Pale Ale - Cascade and Mosaic
This is not to bad, more late addition hops could improve this.
Ingredients
1.7 kg Cooper Pale Ale tin
1.5 kg of Light Dry Malt
200g Crystal Malt
20.00 g Cascade [5.50 %] - Boil 10.0 min
15.00 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 min
20.00 g Cascade [5.50 %] - Steep/Whirlpool 10.0 Hop
15.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 10.0 Hop
20.00 g Cascade [5.50 %] - Dry Hop 3.0 Days
20.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0
Use Danstar Nottingham yeast 11g packet if you like it a bit dry.
Or you could use a neutral type yeast , US05 or M42.
This is not to bad, more late addition hops could improve this.
Ingredients
1.7 kg Cooper Pale Ale tin
1.5 kg of Light Dry Malt
200g Crystal Malt
20.00 g Cascade [5.50 %] - Boil 10.0 min
15.00 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 min
20.00 g Cascade [5.50 %] - Steep/Whirlpool 10.0 Hop
15.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 10.0 Hop
20.00 g Cascade [5.50 %] - Dry Hop 3.0 Days
20.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0
Use Danstar Nottingham yeast 11g packet if you like it a bit dry.
Or you could use a neutral type yeast , US05 or M42.
TwoCrows
Well-Known Member
Ingredients
1 x Coopers Pale Ale Can
1 x 200 g crystal malt grains stepped
1 x Brew Enhancer 2
1 x 500g Light Dry Malt Extract (LDME)
40g Galaxy Hops.... 10g @10min, 20g @ 0 min, Dry hop 20g @ 3 days
50g Mosaic Hops.... 5g @10min, 15g @ 0 min, Dry hop 30g @ 3 days
Us-05 Yeast / M42
Topped to 23 Litres
ABV 4.0% Approx ?
Steep (soak) crystal malt grains in 1.5 ltrs @ 60-70 degrees and sparge (rinse) to achieve 4.0 ltrs. Add 500g LDME, bring to a boil. Boil for 5 minutes and then add 1st hop addition and boil for 10 mins, added 2nd hop addition and boil for 1 min, flame out, add cold water to bring temperature down to approx. 80 degrees cover and steep for 10 mins. Pale Ale can and BE2 mixed in bucket then pre steeped wort added and topped to 23lt.
3rd hop addition dry hopped at day4-5.
Very fruity passionfruit and rockmelon on the nose.
1 x Coopers Pale Ale Can
1 x 200 g crystal malt grains stepped
1 x Brew Enhancer 2
1 x 500g Light Dry Malt Extract (LDME)
40g Galaxy Hops.... 10g @10min, 20g @ 0 min, Dry hop 20g @ 3 days
50g Mosaic Hops.... 5g @10min, 15g @ 0 min, Dry hop 30g @ 3 days
Us-05 Yeast / M42
Topped to 23 Litres
ABV 4.0% Approx ?
Steep (soak) crystal malt grains in 1.5 ltrs @ 60-70 degrees and sparge (rinse) to achieve 4.0 ltrs. Add 500g LDME, bring to a boil. Boil for 5 minutes and then add 1st hop addition and boil for 10 mins, added 2nd hop addition and boil for 1 min, flame out, add cold water to bring temperature down to approx. 80 degrees cover and steep for 10 mins. Pale Ale can and BE2 mixed in bucket then pre steeped wort added and topped to 23lt.
3rd hop addition dry hopped at day4-5.
Very fruity passionfruit and rockmelon on the nose.
TwoCrows
Well-Known Member
19L Black Metal IPA
0.30 kg Crystal (Joe White) (141.8 EBC) 7.7 %
0.20 kg Carafa III (Weyermann) (1034.3 EBC) 5.1 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) 2.6 %
0.10 kg Roasted Barley (Joe White) (1398.7 EBC) 2.6 %
0.50 kg Light Dry Extract (15.8 EBC)2.8 %
1.00 kg Light Dry Extract (15.8 EBC) 25.6 %
1.70 kg Coopers Australian Pale Ale (6.7 EBC) 43.6 %
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 15.0 min 21.5 IBUs
20.00 g Centennial [10.00 %] - Boil 10.0 min 11.2 IBUs
20.00 g Cascade [5.50 %] - Boil 5.0 min 3.4 IBUs
30.00 g Centennial [10.00 %] - Steep/Whirlpool 10.0 min 9 8.4 IBUs
30.00 g Centennial [10.00 %] - Dry Hop 3.0 Days
1.0 pkg Safale American (DCL/Fermentis #US-05)
- Steep and strain the grains, make up to 6.4L Add 500g of light dry malt and follow the hop schedule Add to fermenter and mix in other ingredients, top up to 19L . Cheers Gash
0.30 kg Crystal (Joe White) (141.8 EBC) 7.7 %
0.20 kg Carafa III (Weyermann) (1034.3 EBC) 5.1 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) 2.6 %
0.10 kg Roasted Barley (Joe White) (1398.7 EBC) 2.6 %
0.50 kg Light Dry Extract (15.8 EBC)2.8 %
1.00 kg Light Dry Extract (15.8 EBC) 25.6 %
1.70 kg Coopers Australian Pale Ale (6.7 EBC) 43.6 %
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 15.0 min 21.5 IBUs
20.00 g Centennial [10.00 %] - Boil 10.0 min 11.2 IBUs
20.00 g Cascade [5.50 %] - Boil 5.0 min 3.4 IBUs
30.00 g Centennial [10.00 %] - Steep/Whirlpool 10.0 min 9 8.4 IBUs
30.00 g Centennial [10.00 %] - Dry Hop 3.0 Days
1.0 pkg Safale American (DCL/Fermentis #US-05)
- Steep and strain the grains, make up to 6.4L Add 500g of light dry malt and follow the hop schedule Add to fermenter and mix in other ingredients, top up to 19L . Cheers Gash
Thanks these are all awesome! Just wondering how long do I steep the grains for the black metal ipa?
Also what does whirlpool mean?
abyss
Well-Known Member
- Joined
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G'day mate
In my opinion a good starter kit is Morgan's Stockmans Draught. You can add liquid malt, dry malt or a pre packaged dry combination of stuff and either brew as a lager or ale.
Dry hopping is a good way to get the flavour and aroma addiction going.
Start simple one step at a time and take notes.
After sanitation, temp controll and quality yeast should make the quickest improvements.
And if you are bottling I say **** that and build a Keezer.
Happy days
In my opinion a good starter kit is Morgan's Stockmans Draught. You can add liquid malt, dry malt or a pre packaged dry combination of stuff and either brew as a lager or ale.
Dry hopping is a good way to get the flavour and aroma addiction going.
Start simple one step at a time and take notes.
After sanitation, temp controll and quality yeast should make the quickest improvements.
And if you are bottling I say **** that and build a Keezer.
Happy days
TwoCrows
Well-Known Member
With these type of grains Steeping is done @60-70 degrees for approx. 30mins to 1 hr. Also you could / can steep these overnight with cool water. The choice is yours at your convenience.
Whirlpool......this is done after you turn off the boil heat, and make a whirlpool by stirring vigorously. Any hop matter or trub is set in a cone to help remove/ separate from the required wort.
Whirlpool......this is done after you turn off the boil heat, and make a whirlpool by stirring vigorously. Any hop matter or trub is set in a cone to help remove/ separate from the required wort.
laxation
Phlegm TB
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drsmurto
Well-Known Member
A few of my favourites from back when I was a kit brewer. Brewed a wet hopped 2 can IPA recently (2 tins of Coopers Lager and 1kg of wet hops dumped in at flameout), has taken a while for it to balance itself but is drinking quite nicely at the moment.
Not sure how accurate the specs are, a lot of back of the envelope calculations and assumptions based on boil gravitiy etc. They tasted good though, will be brewing the American Brown Ale again soon. Time poor and sick of buying beer.
Golden Ale
1 x tin Coopers Lager (1.7kg)
1 x tin Coopers Wheat Malt (1.5kg - note this is actually 50/50 barley/wheat)
250g Medium crystal
15g of Amarillo @ 15, 5 and 0.
Yeast - US05
Top up to 21L for OG 1.048, IBU ~ 30. ABV ~ 4.6%
Little Creatures Pale Ale
1 x tin Coopers Lager (1.7kg)
1 x tin Coopers Light Malt Extract (1.5kg)
250g Light crystal
15 g Chinook @ 15 mins
15 g Cascade @ 15 mins
10g each of cascade and Chinook, dry hopped
Yeast - US05
Top up to 20L for OG 1.048, IBU ~30, IBU ~4.7%
English IPA
2 x tins Coopers Lager (2 x 1.7kg)
1kg LDME (LDME = light dry malt extract)
250g Medium English crystal
20g Challenger @ 10
30g Challenger @ 0
Yeast – US05 (not an english yeast but if you want to branch out and try a liquid yeast, this will take it from good to awesome - WY1460 West Yorkshire being my personal favourite)
Top up to 23L for OG 1.061, IBU ~50, ABV ~5.9%
American Brown Ale
1 x tin Coopers Sparkling Ale (1.7kg)
1 x tin Coopers Wheat Malt (1.5kg)
250g Dark crystal
250g Pale chocolate malt
50g Columbus @ 0
30g Columbus dry hopped
Yeast – US05
Top up to 20L for OG 1.049, IBU ~35, ABV ~4.7%
Little Creatures Rogers (light/mid strength hoppy beer)
1 x tin Coopers Lager (1.7kg)
500g LDME
250g Medium crystal
250g Pale chocolate malt
20g Cascade @ 0
20g Amarillo @ 0
Yeast – Windsor
Top up to 20L for OG 1.036, IBU ~25, ABV ~3.4%
4 Shades of Stout (a kit version of Warrens' great AG recipe)
1 x tin Coopers Lager (1.7kg)
1 x tin Coopers Light Malt Extract (1.5kg)
250g Dark english crystal
250g Carafa Special II (or III)
250g Chocolate malt
250g Roasted Barley
20g of styrian goldings or EKG @ 15 and 0.
Yeast - Windsor
Top up to 20L for OG 1.055, IBU ~ 35, ABV ~ 5.0%
Prince of Darkness (Dark Ale / Brown Porter)
1 x tin Coopers Lager (1.7kg)
1.0 kg LDME
150g Medium crystal
150g Dark crystal
200g Pale chocolate malt
25g Fuggles at 25 and 5 mins.
Yeast - Windsor
Top up to 20L for OG 1.048, IBU ~33, ABV ~4.8%
Chocolate Porter
1 x tin Coopers Lager (1.7kg)
1 kg LDME
450g Chocolate Malt
50g Roasted Barley (or black malt)
30g Fuggles at 25
20g Fuggles at 0
Yeast – Windsor
Top up to 18L for OG 1.050, IBU ~33, ABV ~4.4%
Hobgoblin (English Old Ale)
1 x tin Coopers Lager (1.7kg)
1 x tin Coopers Light Malt Extract (1.5kg)
500g LDME
250g Dark English crystal
100g Chocolate malt
50g Roast Barley
15g Fuggles @10
15g Styrian Goldings @ 10
15g Fuggles @ 0
15g Styrian Goldings @ 0
Yeast – Windsor
Top up to 23L for OG 1.050, IBU ~35, ABV ~5.0%
Not sure how accurate the specs are, a lot of back of the envelope calculations and assumptions based on boil gravitiy etc. They tasted good though, will be brewing the American Brown Ale again soon. Time poor and sick of buying beer.
Golden Ale
1 x tin Coopers Lager (1.7kg)
1 x tin Coopers Wheat Malt (1.5kg - note this is actually 50/50 barley/wheat)
250g Medium crystal
15g of Amarillo @ 15, 5 and 0.
Yeast - US05
Top up to 21L for OG 1.048, IBU ~ 30. ABV ~ 4.6%
Little Creatures Pale Ale
1 x tin Coopers Lager (1.7kg)
1 x tin Coopers Light Malt Extract (1.5kg)
250g Light crystal
15 g Chinook @ 15 mins
15 g Cascade @ 15 mins
10g each of cascade and Chinook, dry hopped
Yeast - US05
Top up to 20L for OG 1.048, IBU ~30, IBU ~4.7%
English IPA
2 x tins Coopers Lager (2 x 1.7kg)
1kg LDME (LDME = light dry malt extract)
250g Medium English crystal
20g Challenger @ 10
30g Challenger @ 0
Yeast – US05 (not an english yeast but if you want to branch out and try a liquid yeast, this will take it from good to awesome - WY1460 West Yorkshire being my personal favourite)
Top up to 23L for OG 1.061, IBU ~50, ABV ~5.9%
American Brown Ale
1 x tin Coopers Sparkling Ale (1.7kg)
1 x tin Coopers Wheat Malt (1.5kg)
250g Dark crystal
250g Pale chocolate malt
50g Columbus @ 0
30g Columbus dry hopped
Yeast – US05
Top up to 20L for OG 1.049, IBU ~35, ABV ~4.7%
Little Creatures Rogers (light/mid strength hoppy beer)
1 x tin Coopers Lager (1.7kg)
500g LDME
250g Medium crystal
250g Pale chocolate malt
20g Cascade @ 0
20g Amarillo @ 0
Yeast – Windsor
Top up to 20L for OG 1.036, IBU ~25, ABV ~3.4%
4 Shades of Stout (a kit version of Warrens' great AG recipe)
1 x tin Coopers Lager (1.7kg)
1 x tin Coopers Light Malt Extract (1.5kg)
250g Dark english crystal
250g Carafa Special II (or III)
250g Chocolate malt
250g Roasted Barley
20g of styrian goldings or EKG @ 15 and 0.
Yeast - Windsor
Top up to 20L for OG 1.055, IBU ~ 35, ABV ~ 5.0%
Prince of Darkness (Dark Ale / Brown Porter)
1 x tin Coopers Lager (1.7kg)
1.0 kg LDME
150g Medium crystal
150g Dark crystal
200g Pale chocolate malt
25g Fuggles at 25 and 5 mins.
Yeast - Windsor
Top up to 20L for OG 1.048, IBU ~33, ABV ~4.8%
Chocolate Porter
1 x tin Coopers Lager (1.7kg)
1 kg LDME
450g Chocolate Malt
50g Roasted Barley (or black malt)
30g Fuggles at 25
20g Fuggles at 0
Yeast – Windsor
Top up to 18L for OG 1.050, IBU ~33, ABV ~4.4%
Hobgoblin (English Old Ale)
1 x tin Coopers Lager (1.7kg)
1 x tin Coopers Light Malt Extract (1.5kg)
500g LDME
250g Dark English crystal
100g Chocolate malt
50g Roast Barley
15g Fuggles @10
15g Styrian Goldings @ 10
15g Fuggles @ 0
15g Styrian Goldings @ 0
Yeast – Windsor
Top up to 23L for OG 1.050, IBU ~35, ABV ~5.0%
Coodgee
Well-Known Member
^that's the jackpot right there!
abyss
Well-Known Member
- Joined
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- 300
- Reaction score
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