What Commercial Beer Have/would You Like To Brew?

[PistolPatch]

Has anyone got a commercial brew they are having trouble cloning? Or, has anyone had great success?

For me it would be nice to know what beers are easy and which are hard.

I still can't seem to find anyone to advise me on how to achieve the aroma you get when you crack a Heineken/Grolsch/Becks/Peroni. I'd love an answer. (Still have one recipe to try though!)

Cheers
PP

Edit: Deleted 18 paragraphs

 

[Fingerlickin_B]

I'd like to brew an AG version of the James Squire IPA...except with a maltier profile and more bitterness.

To date this has to be the best commercially produced beer I have tasted. No, I haven't restricted myself, I've spend bucketloads of $ finding what I want/like tasting beers of varying origins and prices, but it's the closest I swear! :chug:

Off-topic, but hey Pat, I've got a 50L keg-shaped vessel here, might be time for me to upgrade to full batches, which would obviously make everything a lot easier.........anyone in Canberra selling a burner really cheap? :lol:

PZ.

 

[peas_and_corn]

any chance of posting the recipe?

 

[PistolPatch]

I just edited my first post so it makes a little more sense :wacko:

And yep Finger, I think full batches would make things easier for cloning and your general brewing as the variables wouldn't be as sensitive. Definitely upgrade time!

 

[Ross]

any chance of posting the recipe?

to what? :huh:

++++

Hophead bitter from the Dark Star brewery in Sussex England - Hoping AndrewQld will be able to get me some info, as he's managed to get some on a few of their other brews...


cheers Ross

 

[Malnourished]

I still can't seem to find anyone to advise me on how to achieve the aroma you get when you crack a Heineken/Grolsch/Becks/Peroni. I'd love an answer. (Still have one recipe to try though!)

Leaving it out in the light?
Seriously, all those beers come in green bottles and are often skunked. Unless you're talking about them on tap...

As for the original question, the only beers that I think are out of reach to me as homebrewer are those that require special procedures, ie. cask-conditioned ales, gravity-fed lagers (both would be possible though,) wood-aged stuff (lambics in particular) etc. Everything else is possible, I say... though I'm beginning to think you can't really make a great ultra-hopped US-style beer when you're limited to dry-hopping with pellets or Cascade plugs. But you can get close.

 

[razz]

Im' partial to JS Golden Ale. The kind folks at MSB even post some of the ingredients on the label, so I might have a crack at making another.

 

[jimmy01]

I'd love to copy the JS Amber Ale or Pilsener Urquell. Haven't nailed either yet - though only early days in my AG career.

Cheers

 

[Spesh]

I would like to brew something legendary Australian like original Redback.

 

[Bobby]

trumer pils, adnams ssb and emersons ipa.

 

[mike_hillyer]

On the kit front:

I found the Brewiser Pilsener, with half kg of light malt, 1/2 kg of inverted white cane sugar plus a pinch of ringwood hop flowers, brewed cold produces a good aussie lager. Reminds me of how Aussie lager used to taste. If you can't get your head around the cane sugar use 1/2 kg of dextrose otherwise it has too much body for the style.

Coopers Bavarian would be a good template for crownies, Urquell could be made with the Munton's European lager kit as a basis.

Dave Line's brewing beer like those you buy has some interest recipes in there for the AG'ers.

 

[PistolPatch]

I still can't seem to find anyone to advise me on how to achieve the aroma you get when you crack a Heineken/Grolsch/Becks/Peroni. I'd love an answer. (Still have one recipe to try though!)

Leaving it out in the light?
Seriously, all those beers come in green bottles and are often skunked. Unless you're talking about them on tap...

Thanks MN,

I must admit it it is very close to a lightstruck beer - lol - but not quite. I'll have to do some more research so I can be more specific. It is in some Australian premium lagers as well and still has the flavour when straight out of the box. I'll have to check more closely to see if it's comes through on tap as you suggest.

Also was interested in the 'ultra-hopped US-style beer' you mentioned. Have you any brand names in particular you're chasing? I suspect that I'm chasing this as well but I can't think of any brand names off the top of my head.

Cheers,
PP

 

[Wardhog]

I only discovered LCPA the weekend just gone, and have already had a crack at it with my first extract brew. I was all geared up to make an English bitter, but some last-minute hop substitutions were made after that sixer of LCPA.

2 cans of Light Malt Extract
200g Medium Crystal Malt
US-56
10g Chinook @ 60 minutes
15g Cascade @ 30 minutes
15g Cascade @ flameout

Will ferment at 18C, and secondary for 10-14 days. The brew turned out a lot darker than I thought it would, but it smells damn nice.

 

[oneills]

I've finally decided that Matilda Bay's Bohemium Pilsner is my favourite drop (or any Czech Pilsner for that matter).

Has anyone got a recipe for this beer - extract or allgrain ?

Would also love a recipe for James Squire's Porter - the closest i have come to this style is with a TCB Wetpak

 

[Justin]

For me it's LCPA, nothing new or exciting about that statement but it's just a beer I enjoy nearly anywhere at anytime and offers a nice bold flavour above and beyond anything else you get on offer at your standard joint.

Yep, most homebrewers have done a clone but it's still just one of those beers that I enjoy drinking always. I think one of the big attractions for it (or any APA for that matter) for the homebrewer is it's a very forgiving style, easy and simple to brew, uses ingredient any home brewer is likely to have on hand at any time (maybe with just a fresh hop purchase). It matures quick and is a beer you can hand to a "new to flavoursome beers" drinker and say here try this beer I brewed and it usually goes down a damn treat- without the usual statement "Well it doesn't quite taste like "insert you most dispised megalager" but tastes pretty good". You could do much worse than to start with Jayse's Skunk Fart PA recipe.

Another one that I really enjoyed though but haven't yet tried to find a recipe for or clone is Pelican India Pelican Ale. This was an outstanding drop and a gem of a beer (many thanks to Joecast for lugging it back from the US). I might actually go looking for a recipe for it now given it's on my mind.

That's my thoughts. Everyones got to have a favourite, it's even better when you can brew it easily and quickly.

Cheers, Justin

 

[Ash in Perth]

Although we can make great american pale ales, it would be very hard to get the hop aroma intensity as high as some of the comercial examples like Little Creatures and Sierra Nevada.

One of the main reasons for this is the quality of hops. Not all hops are created equal, there is alot of variation from year to year and farm to farm. The large craft breweries come in and pick what hops they want. with popular hops there is not much left after this and so home brewers and supliers end up with left overs. The are usually good hops still but nothing like the quality that goes into large craft breweries.

We are also unable to get whole hops form the US which does make a big difference.

 

[Justin]

While that is true it still does not mean we can't make a damn nice beer. :beerbang:

 

[DJR]

hop aroma intensity as high as some of the comercial examples like Little Creatures and Sierra Nevada.

Last time i had LCPA i wasn't impressed with the amount of aroma. I think it's easy to get more aroma than that! Just use at least 2g per litre of pellet hops at flameout...

May have been an old bottle though. Ash can you send me a brewery fresh one?

 

[Ash in Perth]

I dont want to take things off topic but i can tell you that the pale has HEAPS of aroma hops (even by home brewing standards) hop aroma in all beers can drop off after a while and most hoppy beers are best fresh.

A couple of beers that impressed me lately were Fullers ESB and London Pride. English bitters are one style i have not had too much success brewing at home.

 

[Ross]

Although we can make great american pale ales, it would be very hard to get the hop aroma intensity as high as some of the comercial examples like Little Creatures and Sierra Nevada.

One of the main reasons for this is the quality of hops. Not all hops are created equal, there is alot of variation from year to year and farm to farm. The large craft breweries come in and pick what hops they want. with popular hops there is not much left after this and so home brewers and supliers end up with left overs. The are usually good hops still but nothing like the quality that goes into large craft breweries.

We are also unable to get whole hops form the US which does make a big difference.

Ash,

I have no problem equaling/increasing the aroma level of LCPA in my brews & nor do many others. We may not have american flowers over here for general use like LC use, but the quality of hops (depending on where you buy them from) available here is every bit as good as what the micros are using. Infact I supply several of them B)

cheers Ross

hijack over... h34r: