Better than that, here it is:johnno said:Ive tried searching for GMK's draught recipe but I cant find it. Has anyone got a kwik link to it.
I have a batch in cold conditioning right now. Very nice stuff - thanks Ken!CATEGORY 9 : PALE KIT
Australian Draught 1st place with a score of 120
250 gms of Corn Syrup
1 kg of Light Malt
1 teaspoon of yeast nutrient
Handful of Hallertau Hop Pellets with boil.
Half handful of Hallertau Hop Pellets for dry hopping.
Boil in a large saucepan 6 litres of water with Handful of Hallertau Hop Pellets, malt and Corn syrup for 20 mins at a rolling boil.
Let stand for a further 10 mins in saucepan.
Add can to sterilised fermenter. Add contents of saucepan to fermenter dont strain.
Stir vigorously adding yeast nutrient then add cold water to 21 litres.
Make a yeast starter with coopers yeast supplied.
After 10 mins, pitch yeast starter into fermenter after checking that yeast is multiplying and OK.
Rack after 5 days ( due to the Coopers yeast being a very vigorous and quick fermenting yeast dry hop with half handful of Heller tau Hop Pellets heated with just boiled water for a couple of mins prior to pitching into fermenter dont mix/stir in. Let stand in the fridge for a further 10 days ( as in Lagering) and then bottle.
I bottle with the beer still cold within half an hour after taking the fermenter out of the fridge. I find this helps greatly to reduce the cloudiness of the finished beer and keeps the frothing down during bottling. Prime as per normal with castor sugar
Note: it takes longer to bottle condition as in to get enough gas into the beer because the beer is cold when bottled.
I was sitting at the lights near the Broadway Brewery of CUB and from the cross street, a dirty big tanker (40 ft) came around the corner and snaked straight in to the brewery....down the side of the tanker..."CSR...Making Australia's finest sugar"!!!!!!!!PostModern said:On some mornings at Central, when the wind is blowing in the right direction, I can smell the mash from the Broadway brewery. I reckon they do use huge amounts of Barley malt, but then they add double the amount in rice, dextrose and sucrose. They must do - the beers are so thin and sad.