What are you brewing?

[randyrob]

Just knocked out a snpa clone.

recipe????? :blink:

 

[Duff]

anyone got a simple AG recipe for a Coppers Sparkling Ale?

Devo,

Check out the receipe section above and look for one posted by Josh. It is a great beer just like the Sparkling.

Cheers.

 

[devo]

Devo,

Check out the receipe section above and look for one posted by Josh. It is a great beer just like the Sparkling.

Cheers.

cheers duff

I'm finding the search function of this site pretty useless of late compared to other forums i use.

 

[Duff]

recipe????? :blink:

RR,

Give this one a try. I made it with 140 crystal, but the caramalt is much better suited. A very nice beer.

Cheers.

----------

06-36 SNPA

A ProMash Recipe Report

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

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.50
Anticipated OG: 1.053 Plato: 13.14
Anticipated SRM: 8.5
Anticipated IBU: 40.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.4 3.80 kg. JWM Traditional Ale Malt Australia 1.038 3
12.2 0.55 kg. JWM Caramalt Australia 1.036 28
3.3 0.15 kg. JWM Light Munich Australia 1.038 10

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Pellet 13.50 21.8 60 min.
26.00 g. Perle Pellet 5.50 11.8 30 min.
36.00 g. Cascade Pellet 5.90 6.9 10 min.
50.00 g. Cascade Pellet 5.90 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale

 

[THE DRUNK ARAB]

Don't have anything for that, devo, though there are quite a few threads on Coopers tucked away on the site somewhere.

I brewed a Northern Brown Ale yesterday. Still in the no-chill cube and I should be pitching it with the Australian Ale yeast (WLP009) on the weekend.

Brown Betty

26L batch

4kg JW Trad Ale
300g JW Crystal wheat
150g JW Dark Crystal
150g Bairds Brown
150g Bairds Pale Chocolate

2 teaspoons chalk CaCO3

30g Challenger (6.6%) @ 60
15g EKG(5.7%) @15
10g EKG @ FO
5g Challenger @ FO

OG 1049
EBC 34
IBU 26

Smelled beautiful during the boil. It's been too long since I did something darker.

That looks really enticing Stuster :chug: !

I hope to be brewing an English Brown on the weekend as well.

C&B
TDA

 

[randyrob]

RR,

Give this one a try. I made it with 140 crystal, but the caramalt is much better suited. A very nice beer.

Cheers.

----------

06-36 SNPA

A ProMash Recipe Report

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

Batch Size (L): 20.00 Wort Size (L): 20.00
Total Grain (kg): 4.50
Anticipated OG: 1.053 Plato: 13.14
Anticipated SRM: 8.5
Anticipated IBU: 40.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.4 3.80 kg. JWM Traditional Ale Malt Australia 1.038 3
12.2 0.55 kg. JWM Caramalt Australia 1.036 28
3.3 0.15 kg. JWM Light Munich Australia 1.038 10

Potential represented as SG per pound per gallon.
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Magnum Pellet 13.50 21.8 60 min.
26.00 g. Perle Pellet 5.50 11.8 30 min.
36.00 g. Cascade Pellet 5.90 6.9 10 min.
50.00 g. Cascade Pellet 5.90 0.0 0 min.
Yeast
-----

White Labs WLP001 California Ale

Awesome Thanks! will have to add that one to the list

Rob.

 

[winkle]

Well next up tomorrow should be Screwtops Smoked Irish Red, but hopefully I have enough time to try a Chocolate-Expresso Stout over the weekend. I've not tried to do one of these before so any comments would be good.

C&E Stout

4.5kg JW Trad Ale
0.5kg Wheat Malt
0.5kg Chocolate Malt
0.15kg Roast Barley

28gm Green Bullet (aged) 60 minutes
Fuggles plug 15 minutes
1 tsp Irish Moss

1 full mug of expresso coffee in primary

 

[warrenlw63]

Getting ready to crack the grains for this. Will do tomorrow morning. :beerbang:

Wontamette

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-C American Ale, American Brown Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 20 Max IBU: 48
Min Clr: 47 Max Clr: 92 Color in EBC

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.80
Anticipated OG: 1.048 Plato: 11.91
Anticipated EBC: 37.7
Anticipated IBU: 30.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.0 0.20 kg. Flaked Barley America 1.032 5
1.5 0.15 kg. TF Brown Malt UK 1.033 268
1.5 0.15 kg. Baird's Roast Barley (sparge) UK 1.033 1400
3.1 0.30 kg. Baird's Crystal UK 1.034 145
3.1 0.30 kg. Baird's Dark Crystal UK 1.034 240
2.0 0.20 kg. Weyermann Caramunich I Germany 1.036 100
76.5 7.50 kg. Barrett Burston Pale Malt Australia 1.037 4
10.2 1.00 kg. JWM Light Munich Australia 1.038 20

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Amarillo Pellet 8.90 0.0 0 min.
15.00 g. Amarillo Pellet 8.90 2.3 15 min.
70.00 g. Willamette NZ (hopback) Whole 5.90 0.0 0 min.
20.00 g. Willamette NZ Whole 5.90 1.4 10 min.
33.00 g. Green Bullet Pellet 11.00 26.3 90 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast US56 Yeast


Mash Schedule
-------------

Mash Name: straight infusion

Total Grain kg: 9.80
Total Water Qts: 71.45 - Before Additional Infusions
Total Water L: 67.61 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc Rest 10 90 65 65 Infuse 68 67.61 6.90
Mashout 5 5 75 75 Decoc 100 22.06 3.13 (Decoc Thickness)


Warren -

 

[jimmyjack]

Im gonna brew my first Kolsch. I know I shouldnt have a late gift hop addition but I just can help myself.


5.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 96.2 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 3.8 %
20.00 gm Taurus [12.00%] (60 min) Hops 26.8 IBU
20.00 gm Saphire [4.00%] (5 min) Hops 1.8 IBU
10.00 gm Nelson Sauvin [12.20%] (1 min) Hops 0.6 IBU
1.00 tbsp 5.2 Buffer (Mash 90.0 min) Misc
1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 tsp Koppafloc (Boil 10.0 min) Misc
22.00 L Rain water Water
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale

 

[DarkFaerytale]

Devo i dug this out of my recipe collection

Coopers' Sparkling Ale Clone
by Dawnell Smith

For authenticity, the home brewer can purchase a few bottles of sparkling ale and harvest the yeast from the bottom. Otherwise, use a packet of Coopers Homebrew Ale Yeast. Ferment at 18 to 22 C and prime with a full cup of corn sugar to impart the effervescence of its namesake.

Coopers Sparkling Ale
(19 litres, extract with grains)

Ingredients

2.75 kg Coopers light liquid malt extract
250 gm. crystal malt (60 Lovibond)
500 gm Belgian candi sugar (white)
10 gm Pride of Ringwood pellet hops 60 minutes
15 gm Pride of Ringwood pellet hops 15 minutes
15 gm Pride of Ringwood pellet hops 2 minutes
1 tsp. Irish moss

Step by Step

Steep specialty grains in 12 Litres of water at 65 C for 45 minutes. Remove grains and add malt syrup. Bring to boil for 30 minutes. Add 10 gm Pride of Ringwood pellet hops. Boil 30 minutes, then add candi sugar and Irish moss. Boil for 15 minutes and add 15 gm Pride of Ringwood hops. Boil for 13 minutes and add remaining hops. Boil for two more minutes and remove from heat.

Cool to about 21 C and transfer to fermenting vessel with yeast. Ferment at 18 to 22 C until complete (about 7 to 10 days), then transfer to a secondary vessel or rack into bottles or keg with corn sugar.

All-grain version:

Omit extract and mash 3.5 Kg Schooner or Harrington two-row pale malt with crystal malt in 9 litres of water to get a single-infusion mash temperature of 66 C for 45 minutes.

Sparge with hot water (78 C or more) to get 20 litres of wort. Then bring to boil and use the above hopping and fermentation schedule.

OG = 1.050 ; FG = 1.006 ; IBUs = 25



making your own candy suger:

http://oz.craftbrewer.org/Library/Methods/...ers/candy.shtml

 

[Josh]

anyone got a simple AG recipe for a Coppers Sparkling Ale?

Here's a link to my Sparkling Ale. Got some nice reviews in the xmas case swap. Yeast recultured from a Coopers Sparkling Ale bottle.
Josh's Sparkling Ale

 

[DJR]

Im gonna brew my first Kolsch. I know I shouldnt have a late gift hop addition but I just can help myself.
5.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 96.2 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 3.8 %
20.00 gm Taurus [12.00%] (60 min) Hops 26.8 IBU
20.00 gm Saphire [4.00%] (5 min) Hops 1.8 IBU
10.00 gm Nelson Sauvin [12.20%] (1 min) Hops 0.6 IBU
1.00 tbsp 5.2 Buffer (Mash 90.0 min) Misc
1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 tsp Koppafloc (Boil 10.0 min) Misc
22.00 L Rain water Water
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale

Looks like a nice recipe The "late gift" will probably be nice, i don't see a problem with that, a Kolsch can have hop aroma, plenty of authentic Kolsch has big hop aroma, like PJ Fruh.

I think i will do a SNPA clone based on the NB thread, basically:

1.053@82%, 37IBU, 23EBC
4.3kg JW Trad Ale
0.6kg JW Light Crystal (will probably sub half of this for Wey Cara II)

1g CaSO4 + 1g MgSO4

Mash at 67C for 60m

Bitter with 11.2g of 13% Magnum
Flavour with 15g of 7% NZ Hallertau (no Perle)
Aroma with Cascade 5.5% 28g at 10m, 56g at flameout

Using American Ale Yeast

 

[warrenlw63]

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.0 0.20 kg. Flaked Barley America 1.032 5
1.5 0.15 kg. TF Brown Malt UK 1.033 268
1.5 0.15 kg. Baird's Roast Barley (sparge) UK 1.033 1400
3.1 0.30 kg. Baird's Crystal UK 1.034 145
3.1 0.30 kg. Baird's Dark Crystal UK 1.034 240
2.0 0.20 kg. Weyermann Caramunich I Germany 1.036 100
76.5 7.50 kg. Barrett Burston Pale Malt Australia 1.037 4
10.2 1.00 kg. JWM Light Munich Australia 1.038 20

Whoops. Just realised I'll have to reclassify as an American Amber. My brown malt I thought I had is actually Amber Malt. Also only have 60g of Roast Barley remaining when I was banking on 150g. Recipe is now around 29 EBC. Just over entry level for an Amber... Oh well, I'll just have to suffer. :lol:

Wontamette

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 25 Max Clr: 44 Color in EBC

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

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.76
Anticipated OG: 1.048 Plato: 11.87
Anticipated EBC: 28.8
Anticipated IBU: 30.0
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.0 0.20 kg. Bairds Amber Malt UK 1.033 133
2.0 0.20 kg. Flaked Barley America 1.032 5
0.6 0.06 kg. Baird's Roasted Barley UK 1.033 1400
3.1 0.30 kg. Baird's Crystal UK 1.034 145
3.1 0.30 kg. Baird's Dark Crystal UK 1.034 240
2.0 0.20 kg. Weyermann Caramunich I Germany 1.036 100
76.8 7.50 kg. Barrett Burston Pale Malt Australia 1.037 4
10.2 1.00 kg. JWM Light Munich Australia 1.038 20

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Amarillo Pellet 8.90 0.0 0 min.
15.00 g. Amarillo Pellet 8.90 2.3 15 min.
70.00 g. Willamette NZ (hopback) Whole 5.90 0.0 0 min.
20.00 g. Willamette NZ Whole 5.90 1.4 10 min.
33.00 g. Green Bullet Pellet 11.00 26.3 90 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast US56 Yeast


Mash Schedule
-------------

Mash Name: straight infusion

Total Grain kg: 9.76
Total Water Qts: 69.99 - Before Additional Infusions
Total Water L: 66.23 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 15.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc Rest 10 90 65 65 Infuse 68 66.23 6.79
Mashout 5 5 75 75 Decoc 100 21.63 3.13 (Decoc Thickness)


Warren -

 

[browndog]

I'm just about to head under the house to do a trial batch of my xmas in july case swap IIPA. Bonj is on his way over to see how an AG goes down, so hopefully it will be a problem free day. Here is the recipe by yours truely

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Xmas swap in july IIPA test
Brewer: Tony Brown
Asst Brewer: Jess
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.081 SG
Estimated Color: 10.9 SRM
Estimated IBU: 79.7 IBU
Brewhouse Efficiency: 80.0 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 77.4 %
0.75 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9.7 %
0.50 kg Munich Malt (9.0 SRM) Grain 6.5 %
0.25 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.2 %
0.25 kg Melanoiden Malt (20.0 SRM) Grain 3.2 %
20.00 gm Warrior [15.10%] (50 min) Hops 25.4 IBU
20.00 gm Magnum [13.50%] (50 min) Hops 22.7 IBU
25.00 gm IIPA hop mix [8.60%] (20 min) Hops 11.5 IBU
25.00 gm IIPA hop mix [8.60%] (15 min) Hops 9.4 IBU
25.00 gm IIPA hop mix [8.60%] (10 min) Hops 6.9 IBU
25.00 gm IIPA hop mix [8.60%] (5 min) Hops 3.8 IBU
50.00 gm Ahtanum [6.00%] (Dry Hop 5 days) Hops -
0.50 tsp Koppafloc (Boil 15.0 min) Misc
1.00 tsp Sodium Chloride (Boil 60.0 min) Misc
1 Pkgs US-56 (Safale) [Starter 200 ml] Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 7.75 kg
----------------------------
Name Description Step Temp Step Time
Mash In Add 20.23 L of water at 77.2 C 66.0 C 90 min


Notes:
------
Hop mix
10g cascade
5g amerillo
5g cluster
3g centennial
2g chinook

I'll put him to work measuring out all those hops.


cheers

Browndog

 

[Jye]

Im gonna brew my first Kolsch. I know I shouldnt have a late gift hop addition but I just can help myself.
5.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 96.2 %
0.20 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 3.8 %
20.00 gm Taurus [12.00%] (60 min) Hops 26.8 IBU
20.00 gm Saphire [4.00%] (5 min) Hops 1.8 IBU
10.00 gm Nelson Sauvin [12.20%] (1 min) Hops 0.6 IBU
1.00 tbsp 5.2 Buffer (Mash 90.0 min) Misc
1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
1.00 tsp Koppafloc (Boil 10.0 min) Misc
22.00 L Rain water Water
1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale

Im not a fan of Nelson Sauvin because I get a winy aroma from it but I always thought it would go well in a Kolsch because the aroma.

 

[fixa]

Gonna have a triple brew day tommorow.

BVIP, Browndog's duvel clone, and a koelsch.

Looking forward to it. Since i can't drink it with no fridge yet, i may as well console myself with brewing.

 

[Jye]

Gonna have a triple brew day tommorow.

BVIP, Browndog's duvel clone, and a koelsch.

Looking forward to it. Since i can't drink it with no fridge yet, i may as well console myself with brewing.

Will you be using Denny Conn's BVIP? After brewing his Rye IPA and loving it the BVIP is on my to brew list.

 

[fixa]

Yep..looking forward to tasting it. The rye IPA is next on my to do list..

 

[Jye]

If you end up making it to the case swap I would love to try some :chug: My case contribution is the rye IPA but the hops will be slightly different unless I can find some more columbus and Mt Hood... probably end up with Centennial and Liberty.

 

[browndog]

Hey Fixa, slurping one of those Duvel clones right now and after the day I have had, I could do with some strong ones (did you find the recipe in the BYO mag?) Sorry to go off topic here a bit (should have found the balls up thread) My brewday was a major &^%& up. It is all Bonj's fault for coming around for an AG demo, how can you concentrate on what you are doing when you are describing what you are doing lol
We mashed in and nailed the mash temp of 66C, I was pretty chuffed. The problem came when I did the final sparge and was pumping the wort into the kettle, the level in the kettle reached my mark and kept going, I thought this is odd.... the level in the tun had dropped bugger all. It then hit me that I forgot to shut off the valve from the MLT DOH DOH DOH........ By the time I drained the tun into the kettle there was 45L in there instead of 32.7L. A phone call to Ross for reassurance and a healthy two hr boil and two boilovers later we were back to where we should have been. The next stuff up was I added my bittering hops at 60min instead of 50min and when I went to drain my HLT at the end of the day found a back wash of grain had infiltrated the MLT and needed a good clean out. All the time me reassuring Bonj that this was the first time I'd ever had these problems. Thank god he didn't have his camera, the shots would have complemented the ones of me and Pumpy BBQing on Batz back deck The end result one embarrassed 2nd yr brewer, a slightly overbittered wort that reached 1.073 instead of 1.081 which I put down to wort left over in the tun and losses from the two boil overs and a major excess usage of gas. Glad this happened before my brewday in april.

cheers

Browndog

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