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Just bottled tonight and the aroma and taste is awesome.

Highly recommend this recipe as it is very close to LCPA original.

Boonie

hey boonie.. did you do yer mates Stockmans Draught recipe ??

Im tempted to put that down this weekend after I bottle the Golden ale..

pixelboy wrote:hey boonie.. did you do yer mates Stockmans Draught recipe ??

Im tempted to put that down this weekend after I bottle the Golden ale..

Yep, that is the one I bottled.

Tastes and smells awesome.

Go for it.

My notes
Brewed 10-Oct-06
Morgans stockmans draught
Morgans Pale Malt
Saflager US 56 yeast
15g Cascade
10g of cluster on boil/90 degrees for 15 minutes
Racked 15-Oct-06. 12g of Chinook at rack (Dry hopped)
Bottling Sugar extrose

Average temp of 20 thanks to hot days

Saflager??

I always thought LCPA was an American Ale.. wouldnt Safale be better? would suit your 20c temps also.

US56 is a Safale yeast.
This yeast is perfect for this style.
AC

Aussie Claret wrote:US56 is a Safale yeast.
This yeast is perfect for this style.
AC

Safale US56

Had 8 under the belt when typing sorry

All good boonie

SO if we are using Safale then 20c is about right isnt it for temps ?

pixelboy wrote:All good boonie

SO if we are using Safale then 20c is about right isnt it for temps ?

Id go for 16-18*C with the US-56

lethaldog wrote:

pixelboy wrote:All good boonie

SO if we are using Safale then 20c is about right isnt it for temps ?

Id go for 16-18*C with the US-56

I tried for 18 but the heatwave killed that idea.

Mine started at 22 dropped to 19 (Normal) but then heatwave back to 23-24. This is not the usual with my brew as I am under a brick house and the temp hardly moves. Bugger this Global Warming

It will be fine anywhere up to about 26-27*C, just better to aim for the lower end of the scale IMO ( if its possible)

lethaldog wrote:It will be fine anywhere up to about 26-27*C, just better to aim for the lower end of the scale IMO ( if its possible)

Absolutely, mine smelt and tasted awesome.

Youve convinced me Boonie.. its going down on Saturday

Cracked "A Few" on the weekend and my neighbour lobbed over.

Even he thinks they are "Pretty bloody close" and fantastic

Boonie wrote:

pixelboy wrote:hey boonie.. did you do yer mates Stockmans Draught recipe ??

Im tempted to put that down this weekend after I bottle the Golden ale..

Yep, that is the one I bottled.

Tastes and smells awesome.

Go for it.

My notes
Brewed 10-Oct-06
Morgans stockmans draught
Morgans Pale Malt
Saflager US 56 yeast
15g Cascade
10g of cluster on boil/90 degrees for 15 minutes
Racked 15-Oct-06. 12g of Chinook at rack (Dry hopped)
Bottling Sugar extrose

Average temp of 20 thanks to hot days

Boonie - I'll give this one a go. Three questions though. How would I approach the Chinook pellets if I'm NOT racking? Second question - when priming using dextrose, do you use the same measurements as white sugar, which is what I usually use? Third - what's the best temp for the Safale US56 yeast?

Cheers,
DAN

Danzar wrote:

Boonie wrote:

pixelboy wrote:hey boonie.. did you do yer mates Stockmans Draught recipe ??

Im tempted to put that down this weekend after I bottle the Golden ale..

Yep, that is the one I bottled.

Tastes and smells awesome.

Go for it.

My notes
Brewed 10-Oct-06
Morgans stockmans draught
Morgans Pale Malt
Saflager US 56 yeast
15g Cascade
10g of cluster on boil/90 degrees for 15 minutes
Racked 15-Oct-06. 12g of Chinook at rack (Dry hopped)
Bottling Sugar extrose

Average temp of 20 thanks to hot days

Boonie - I'll give this one a go. Three questions though. How would I approach the Chinook pellets if I'm NOT racking? Second question - when priming using dextrose, do you use the same measurements as white sugar, which is what I usually use? Third - what's the best temp for the Safale US56 yeast?

Cheers,
DAN

G'day Dan,

Had a couple yesterday and they are getting better every week. Will have to make another batch for Xmas
1. I would throw the chinook in after say 4 days or when your FG is stable.
Leave for 1 week more after adding Chinook to let the hops taste go through, and settle at the bottom of the brew.... no chunks.
2. Exactly same measurements for Dextrose as your sugar.
3. Can you keep your brew cool Dan? If so do 16 degrees, if not aim for about 18-20.
My mate did his at about 14 degrees, and taste isn't any different to mine.

Good luck with it Dan and I think you will be pleasantly surprised at how close it is...........and a truckload cheaper.....$66.00 for 24 Stubbies (a case/slab)at the local......Mine $30 bucks 120 stubbies (5cases/slabs) and good fun doing it.

Cheers

Boonie

Thanks Boonie. Will do so.

I have a cellar downstairs. Can keep it there in the fridge, which is around 18 or so, usually.

I brewed a brewcraft premium recipe kit for Little Creatures Pale Ale. I haven't tried it yet (bottled for 2 weeks) but it smelt pretty good when bottleing. Has anyone else brewed the kit?

Chunk wrote:I brewed a brewcraft premium recipe kit for Little Creatures Pale Ale. I haven't tried it yet (bottled for 2 weeks) but it smelt pretty good when bottleing. Has anyone else brewed the kit?

Yep, I have done it,,

Disapointing to tell you the truth.. Especially after the smell like you mentioned.

Do the ESB American Pale Ale. Now that's a beer!!

Just a bit off thread,can anybody tell me where I can puchase by mail order some Chinook hops? Grape n Grain ? These looks an awesome recipe and are keen to put it down. Many thanks guys

Craft brewer
http://www.craftbrewer.com.au
They are good and pretty cheap and very easy to get along with