Hellfire Ale

Cat · Post by **Cat** » Saturday May 20, 2006 9:46 am

Hey,

I came across this fantastic beer a while back - it's from the Bright Brewery in Victoria. A relatively new beer called Hellfire Ale. Seriously the tastiest beer I've ever tried - toffee undertones, tastes beautiful on the tongue. Mmm....

Anyway, was wondering if anyone else has managed to sample this tasty tasty brew (I know Purvis in Melbourne stock it, but not sure of who else). And if you perchance HAVE tasted it, could you recommend me a replica kit recipe for it? I'll love you long time if you do.

NickMoore · Post by **NickMoore** » Saturday May 20, 2006 5:45 pm

have you checked out their website? they say, "Drop us an email if you want the recipe to try making Hellfire Ale yourself".

"Hellfire Ale has a great aroma from the Hallertau hops with a slight hint of fruit. It delivers a clean malt flavour but with the body and mouth feel that you can only expect from all-malt beers. Finishes dry but with a great hop character leaving the mouth begging for another."

$90 a carton plus delivery. sheesh.

Wassa · Post by **Wassa** » Saturday May 20, 2006 9:41 pm

For $90 a case it'd want to be good and have a good looking sheila give me, forget it, not going there.

Cat · Post by **Cat** » Sunday May 21, 2006 2:04 pm

Thanks for the tip off Nick - I'll pop an e-mail by them and see what the response is like

NickMoore · Post by **NickMoore** » Sunday May 21, 2006 5:32 pm

maybe you could post their reply, so they don't get 50 emails from homebrewandbeer readers

Cat · Post by **Cat** » Monday May 22, 2006 10:26 am

Quick response from them! Sent off an e-mail only last night and received a reply Monday morning.

I'm wondering if anyone can interpret this for me (since I'm still a kit player) and convert it to a smaller volume (240kg *gasp*)

Target IBU : 30
Bittering Hop : Pride of Ringwood to be added at start of 90min Boil
Aroma hop : Hallertau 2.5kg to be added to Whirlpool
Liquor to Grist ratio : approx 2.75
Grist Composition :
BB Ale Malt : 89% ( estimate 240kg)
Wyerman Wheat Malt : 3% (estimate 8kg)
Cara Red : 3% ( estimate 8kg)
Bairds Crystal : 5.2% ( estimate 14kg)
Target OG into fermenter : 1.049 to 1.050
Target ABV : 5%

I think I understand all of 2 words in that

NickMoore · Post by **NickMoore** » Monday May 22, 2006 11:35 am

I'll have a crack.

1x tin Cooper's Real Ale hopped extract (it's 31 IBU)

1kg unhopped liquid amber malt extract

200g dry wheat extract

200g freshly cracked carared grains, steeped.

Hallertau tea bag, steeped for 10 mins then bag and brew thrown in fermenter.

It's a pity they didn't tell you what yeast they use, but safale will do the trick.

steeping specialty grains is easy. search this site or howtobrew.com for instructions. then you may want to swap the amber malt extract for pale, and steep 300g of crystal malt with the carared.

if it's close, you'll never need go to bright again

Cat · Post by **Cat** » Monday May 22, 2006 11:48 pm

Cheers Nick, you're my hero.

I'll give it a crack when uni break comes up (God I can't wait!). And I'll bring it to the home brewing party I'm organising with my friends in a few months and see how it goes down.

Cat · Post by **Cat** » Tuesday May 23, 2006 7:16 pm

Although... on closer inspection, the recipe they gave me called for 2 types of hops - I noticed you skipped out on the Pride of Ringwood hops - think that'll make any difference? How far would you top up the fermenter?

Also, what's a whirlpool?

gregb · Post by **gregb** » Tuesday May 23, 2006 7:44 pm

The Pride of Ringworm wont be needed, as they are used for bittering. The Coopers RA will cover what they would be expected to provide, and may even use POR any way.

I would say top up the fermenter to 22 Litres.

The Whirlpool that is referred to in the recipie is a process that happens at the end of the boil. After the boil the wort must be cooled as quick as possible. As part of the cooling, or after it even (with some styles of chiller) the wort is stirred to create a whirlpool. This moves all the break material and hop goop to a neat pile in the middle. You can try this at home with a cup of tea - watch the tea leaves move to the centre of your cup. The wort is then transferred to the primary fermenter leaving most of the trub in the kettle.

Nick's recipie looks like a good spot to start.

Cheers,
Greg