RecipeDB - Little Creatures Bright Ale Clone

[Nick JD]

Is there any way to get aroma by using no chill cubes? What about if I add the late addition hops into the cube & let sit overnight, then use a sieve to strain the wort into the fermenter the next day?

Have you considered dry hopping into your fermenter?

 

[Phoney]

Have you considered dry hopping into your fermenter?

Well yeah, until I read this:

I say dont dry hop

Dry hopping makes the beer grassy to me.

 

[Fents]

makes it grassy to tony, not everyone else. everyones tastes are different. if you go easy on the dry hopping it will work. or alterntivley, cube hop it for aroma (add hops in cube after temp has dropped to say <90 degrees.

 

[reVoxAHB]

makes it grassy to tony, not everyone else. everyones tastes are different. if you go easy on the dry hopping it will work. or alterntivley, cube hop it for aroma (add hops in cube after temp has dropped to say <90 degrees.

I agree. Having brewed this recipe (and Tony's variations) a good 1/2 dozen times, I found my dry-hopped attempt the tastiest. Mind you, I dry hopped using NZ Cascade flowers where (I think) most persons will find flowers a good deal less "grassy' than pellets. I now, generally, brew this using all-flower (Cas/B.Saaz both available@ Craftbrewer).

Dry hopping was done in secondary for a period of 10 days. If you do "overdue it" let it settle and the grassiness will fade over a few weeks. Drink it fresh when palatable.

reVox

 

[hughyg]

I agree. Having brewed this recipe (and Tony's variations) a good 1/2 dozen times, I found my dry-hopped attempt the tastiest. Mind you, I dry hopped using NZ Cascade flowers where (I think) most persons will find flowers a good deal less "grassy' than pellets. I now, generally, brew this using all-flower (Cas/B.Saaz both available@ Craftbrewer).

Dry hopping was done in secondary for a period of 10 days. If you do "overdue it" let it settle and the grassiness will fade over a few weeks. Drink it fresh when palatable.

reVox

How much cascade hop pellet would you use to dry hop a 23L batch?

 

[Effect]

How much cascade hop pellet would you use to dry hop a 23L batch?

I personally wouldn't go over 1 gram per litre...so if you are like me, 23 grams.

Cheers
Phil

 

[hughyg]

I just finished racking to secondary and noticed a fair amount of sulfide. Should I let it sit in secondary to clean up or can I use any finings to help it out. I was thinking some copper sulfate?

 

[Effect]

i'm putting this down tomorrow...but I don't have any vienna malt, just munich. I was going to sub it directly for the vienna, but thought I would ask you guys wether I should sub say 3/4 of the vienna for munich and make up the other 1/4 with pils...

thoughts?

Cheers
Phil

 

[Tony]

Above posts are correct.

Just cause i dont like Dry hopping doesnt mean its bad. Im just a home brewer like the rest!

People on here will always post there opinions but i recon your bset to try everything and mke your own decisions on whats best.

Dry hopping is great for adding hop character to a beer........... i just dont like the character it gives........ and thats my taste.

90% of people do like it so id say its me thats strange

give it a go!

cheers

Edit: Phillip........... sounds perfect!

 

[mckenry]

I just finished racking to secondary and noticed a fair amount of sulfide. Should I let it sit in secondary to clean up or can I use any finings to help it out. I was thinking some copper sulfate?

Interesting you say that. I made the LCBA clone a while ago and got sulphur. It has since dissappeared. Kegged about 16/9/09.
I have made this a few times, never having had this before.
I actually posted about it. Someone replied they were getting it too and suggested the B-Saaz flowers (he and I both used them)
BribieG mentioned something about sulphur and US-05 in the same thread.
I used US-05 for this one and I usually rack to secondary with isinglass cryofine and thought it may have been that - denatured.
I really cant believe its coming from the US-05. Used it too many times and never had sulphur.
Then I found a couple of manky grains buried in the thread of my esky mash tuns bung. I put the off smell down to that.
I must say, it always tasted fine and the smell has gone now (2 weeks roughly)

Too many questions, not enough answers. Maybe you have some similarities?

 

[Phoney]

Put this one down today with B-saaz flowers. Perfect BIAB day not a thing went wrong! Say why does it come up as 1.056 in beersmith?

 

[Tony]

because you should have bought promash!

 

[hughyg]

I have just done a side by side with the commercial version. Mine was a scaled 23L batch, fermented with 1056, and dry hopped with 1g/L of cascade pellets for 10days in secondary. I found that the commercial had a more pungent passionfruit hop aroma and a richer sweeter mid palate than mine. I used the original recipe. I had a cold mash (62C) due to the weaher on the day. Could the cold mash attributed to my hb' lach of punch? Would adding more aroma hops help? Sorry about all the q's but was thinking about giving this another go on weekend

 

[Tony]

Everyones system is diffeent and it will be rare for 2 brewers to produce an identical beer with an identical recipe.

It will be afected on a home brew level by many things including mash style, pH and water chemistry, how the wort is handled, hops storage conditions, age and source, fermentation etc etc.

You need to adjust to suit how you want the beer.

Dont worry too much about if its exactly the same as the comercial example........... Is it what you want to drink.

Your the brewer!

 

[Effect]

dere it is!

 

[Tony]

Ive ordered the hops..... another one will be on tap at my place before long.

looking forward to it now after seeing that

cheers

 

[Supra-Jim]

Just put a keg of this on to drink last night. Loving it!

Cheers SJ

 

[jbirbeck]

was thinking what to put in the keg that got emptied on the weekend. Have had this on the to brew again list for ages so the thread popping up has decided it. A keg ready for Christmas.

May get D saaz instead of the B and NZ cascade because that is what is in the freezer... Perhaps a touch of carahell as well.

 

[Nick JD]

May get D saaz instead of the B and NZ cascade because that is what is in the freezer... Perhaps a touch of carahell as well.

I think B is superior to D ... but that's just me.

 

[altone]

Just put this in keg ready for gassing up.
Only difference from recipe was that I substituted the VIC bulkbuy Pilsner malt for the Export Pilsner malt.

Tasted on going into the keg - very nice.
I think this is the first of Tony's recipes I've tried - definately will not be the last.

look forward to getting it on tap fast!!

:icon_cheers:

 

[Crunched]

I'm planning a double batch of this however my last batch came out really cloudy (really tasty, but really cloudy). Any ideas what caused this? It's not chill haze and I racked to secondary (for about a week), but even after 3 weeks in the keg the cloudyness hasn't dissipated at all?

 

[schooey]

Calcium Chloride does the same as the gypsum only has no sulphate and the chloride adds a saltiness the the beer which accentuates the maltiness and flavours of the beer. It will lower the pH in pale beers and is the additive of choice for beers like this for me. It will disolve in water like sugar..... you cant see it.

You know, that's what I alwyas thought, but I'd only picked it up from here and other places I'd read on the net... At B&T, there was a talk given by (Dr) Simon Brooke-Taylor and he asked the question of the class; What does Calcium Chloride do ? And good old me pipes up and says "It enhances maltiness" To which he replies "No!" (I shrink very small even for a big bloke... :unsure: )

He went on to describe how Calcium Chloride actually accentuates sweetness in a beer, not maltiness. I can't remember the exact science, as it was later in the day... But they say you learn something new all the time

 

[Tony]

Yeah sweetness is probably on the money. I perceived this as maltiness as aposed to a more pronounced bitterness like CaSO4.

Ive never been good with words.

I only speak on my personal findings from using the stuff in brews...... im no chemist!

On a home brew level......i was fairly close

 

[schooey]

I could have lived with the 'enhances maltiness' definition too; Sometimes maltiness does come across a sweet flavour. Then sometimes when using grains like Vienna and Munich as opposed to Caras and Crystals, it is a drier maltiness rather than sweet, if that makes sense. Anyway, I found Simon's talk very very good, and the man sure has a way of explaining things in down to earth lingo. I'm sure anyone else who sat in on that talk and was relatively new at playing with water chemistry like myself would agree

 

[Tony]

it is a drier maltiness rather than sweet, if that makes sense.

Completly agree.

I believe the terms are Bready, toasty and buiskety.

Yeah...... you have me really thinking about this.

A decoction will increase maltiness..... whatever its character may be, and if done corectly still give an attenuative wort so as to stop cloying sweetness.

When i have made these hoppy beers like the LCBA, people often say they taste sweet. I have always been a tad perplexed by this becasue they are quite hoppy and bitter.

Must be the CaCl.

Anyways..... back on topic

I know what my next brew will be. Might do it next weekend..... to bloody hot to brew tomorrow.

cheers

 

[laleIcegrap]

Hi

I can be using the clone stamp for a while, using the circle clone pixel area guide, then with no apparent reason the circle wont show, only a cross.

Why does it do this?

Thanks

 

[Tony]

Lost ya buddy? No idea what your talking about?

Im brewing this right now. God the 09 hop flowers smell great, and there all sticky! love it.

Just coming to the boil now

Went with:

LCBA 3

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.047 Plato: 11.71
Anticipated EBC: 7.7
Anticipated IBU: 31.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.0 7.50 kg. Weyermann Premium Pilsner Germany 1.038 3
10.0 1.00 kg. JWM Wheat Malt Australia 1.040 4
10.0 1.00 kg. Weyermann Munich II Germany 1.038 26
5.0 0.50 kg. Weyermann Carapils Germany 1.037 3

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. B-Saaz Whole 8.00 10.6 45 min.
30.00 g. Cascade Whole 7.80 10.4 45 min.
20.00 g. B-Saaz Whole 8.00 3.8 15 min.
20.00 g. Cascade Whole 7.80 3.7 15 min.
40.00 g. B-Saaz Whole 8.00 1.3 2 min.
40.00 g. Cascade Whole 7.80 1.3 2 min.


Yeast
-----

US-05

 

[Tony]

Tasted it going to the keg via the filter and man its hoppy.

I ran out of carapils so i used carahell and its given it a tad more maltiness than usual so should be nice.

cheers

 

[sav]

Tasted it going to the keg via the filter and man its hoppy.

I ran out of carapils so i used carahell and its given it a tad more maltiness than usual so should be nice.

cheers

How did it go tony I am due for a lcba3

 

[davewaldo]

Hi Tony,

I too would be keen to hear what you think of your latest version. It looks to me like you've gone back to pilsner malt and used Munich instead of Vienna (amongst other changes).

I'm about to do a double batch of the original recipe. I really liked the original recipe however I felt it lacking a little in the malt department. I'm not looking for a major change, just slightly more malt finish.

What would you recommend?

I've thought about Using Weyermann instead of BB galaxy which I used last time, although I have no idea if this will make much of a difference. Or using Ale malt instead of Pilsner.

I've also considered adding some carahell or munich in there instead of some of the Vienna.

What are your thoughts?

Cheers,

Dave.