Quantcast

Pick Apart And Or Destroy My Aussie Ale.

Aussie Home Brewer

Help Support Aussie Home Brewer:

Fish13

Well-Known Member
Joined
26/8/11
Messages
1,062
Reaction score
16
I don't enough exactly for my williamette amber ale but i do have some grains for an aussie pale ale

the tommy ruff
Australian Pale Ale

Recipe Specs
----------------
Batch Size (L): 15.0
Total Grain (kg): 3.000
Total Hops (g): 30.00
Original Gravity (OG): 1.047 (P): 11.7
Final Gravity (FG): 1.012 (P): 3.1
Alcohol by Volume (ABV): 4.62 %
Colour (SRM): 6.0 (EBC): 11.8
Bitterness (IBU): 33.8 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
----------------
1.000 kg Munich I (33.33%)
1.000 kg Vienna (33.33%)
0.500 kg Liquid Malt Extract - Light (16.67%)
0.500 kg Pale Malt (16.67%)

Hop Bill
----------------
20.0 g Pride of Ringwood Leaf (9.7% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
10.0 g Pride of Ringwood Pellet (9.7% Alpha) @ 0 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------

Single step Infusion at 66C for 60 Minutes.
Fermented at 20C with Safeale S-04


Recipe Generated with BrewMate

I do have a shitload of other hops in the fridge and different yeasts too but was looking at using the rest of the pride of ringwood flowers i got before it is too late.
 

bignath

"Grains don't grow up to be chips, son"
Joined
3/11/08
Messages
2,611
Reaction score
40
Looks alright to me fish....haven't used Vienna before though, so not sure what it'll contribute, and if it's to style.

With that in mind the only thing i'd change would probably be use US05 instead of 04, or you could even grab some yeast from some Coopers Green and use that if you are comfortable with reculturing yeast.
 

black_labb

Well-Known Member
Joined
16/2/10
Messages
1,022
Reaction score
121
will be maltier than aussie ales with all the munich and vienna, but that's not a bad thing at all. I second the reccomendation for reculturing CPA yeast. It's a great yeast and alot more versatile than it is given credit for.It will ferment out to a lower FG than 1.012
 

Fish13

Well-Known Member
Joined
26/8/11
Messages
1,062
Reaction score
16
Looks alright to me fish....haven't used Vienna before though, so not sure what it'll contribute, and if it's to style.

With that in mind the only thing i'd change would probably be use US05 instead of 04, or you could even grab some yeast from some Coopers Green and use that if you are comfortable with reculturing yeast.
i'm battling bottle infections o i dnt want to risk it.

i dont 05 but i do have brew cellar premium ale yeast. anyone know what it is?

the veinna gives sligthly toffeeness and toasty flavour to it and i am guessing the munich will be the backbone.
 

manticle

Standing up for the Aussie Bottler
Joined
27/9/08
Messages
25,707
Reaction score
6,120
Location
Glenorchy, TAS
Pretty sure the brewcellar english is 04 and the premium is 05, repackaged.

You'll get a much maltier (as in toasty, bready, biscuity) result with the munich and vienna in there than a typical aussie commercial type but to my mind that isn't a bad thing at all.

What brand of munich and vienna are you using?
 

white.grant

tum te tum
Joined
12/3/08
Messages
3,440
Reaction score
239
I'd drop the late addition of POR, it would just make it harsh. I'd also recommend mashing at a slightly lower temp so you have more fermentables and a drier beer. The munich and vienna will make it plenty malty enough.

The english ale yeast will work fine, (lets face it with the vienna and munich its not really going to be all that aussie) keep it at ale temps early on and then once you're half way through let it rise gradually to about 23 degrees to get some of the desirable fruitiness.

cheers

grant
 

Fish13

Well-Known Member
Joined
26/8/11
Messages
1,062
Reaction score
16
i did mean for it to be flowers of POR i am using not the pellets.

Um all i know manticle is there munich 1 and vienna other then that i got no idea but i guess weymerrans? (sp)

thanks guys

I got the urn on and the mash tun warming up. the kids are screaming the missus is asleep and the movie has finished so its brew on, feed the kids and cook dinner boil wort....
 

Batz

Batz Brewery...Hand crafted beers from the 'Batcav
Joined
8/8/03
Messages
12,728
Reaction score
1,415
I'd drop the late addition of POR, it would just make it harsh. I'd also recommend mashing at a slightly lower temp so you have more fermentables and a drier beer. The munich and vienna will make it plenty malty enough.
cheers
grant

Grant has it here, you don't want POR as a late addition.
Now do you really want and Aussie Ale or Lager?
If it's a lager the mega swillers will like it and it's good summer beer. Now aussie ales are a thing of the past so it back to the 50's, I for one love to rediscover this style and I'm doing heaps of research and brewing to recreate it, it's not too malty but quite bitter.

batz
 

black_labb

Well-Known Member
Joined
16/2/10
Messages
1,022
Reaction score
121
If it's flowers I wouldn't hesitate to use some late. I've used pellets late quite successfully but you need to be sure they are fresh
 

Fish13

Well-Known Member
Joined
26/8/11
Messages
1,062
Reaction score
16
what should i replace the late addition POR with then?

I have

columbus
glacier
target
hallertau
fuggles
citra
williamette
POR
and magnum.

I'll gladly substitute for both for either of the hops i have listed.
 

bignath

"Grains don't grow up to be chips, son"
Joined
3/11/08
Messages
2,611
Reaction score
40
Now aussie ales are a thing of the past so it back to the 50's, I for one love to rediscover this style and I'm doing heaps of research and brewing to recreate it, it's not too malty but quite bitter.

batz
Batz,

is that "pre" six o clock swill?

If it's flowers I wouldn't hesitate to use some late. I've used pellets late quite successfully but you need to be sure they are fresh
^this.

I've also done some POR with FWH, 30min, and a late addition. Came out really well.

Definitely, freshness is the key with this one....The Ellerslie supplied POR i did this with were great. Very moist, obviously fresh, great aroma etc...
 

Batz

Batz Brewery...Hand crafted beers from the 'Batcav
Joined
8/8/03
Messages
12,728
Reaction score
1,415
Batz,

is that "pre" six o clock swill?
Yes it is.

what should i replace the late addition POR with then?
Really nothing fish, well a little Cluster if your going Aussie lager. Other wise one a just the one bittering addition.

batz
 

manticle

Standing up for the Aussie Bottler
Joined
27/9/08
Messages
25,707
Reaction score
6,120
Location
Glenorchy, TAS
Those flowers will give plenty of flavour in a single 60 min addition.
 

Fish13

Well-Known Member
Joined
26/8/11
Messages
1,062
Reaction score
16
DONE single 60 addition it is. the mash is currently draining into the big pot but i am crossed between using the pot to using the urn... so its still a 3v setup
 

white.grant

tum te tum
Joined
12/3/08
Messages
3,440
Reaction score
239
Now aussie ales are a thing of the past so it back to the 50's, I for one love to rediscover this style and I'm doing heaps of research and brewing to recreate it, it's not too malty but quite bitter.

batz
Interesting.

Korev did a bit of research into the style a year or so ago and piqued my interest after a discussion post his JZ show broadcast. The bitterness of the post war era was a far cry from the early days of the style apparently where it was seriously impacted by malt and hop prices and their availability.

I do think it's an important mission for us to keep these styles alive and would be interested in seeing the recipes you're refining Batz.

cheers

grant
 

Latest posts

Top