Suggest Me Something Quickly!

Zuma · Post by **Zuma** » Sunday Feb 18, 2007 9:35 am

Since converting to racking and using an old fridge for temperature control my beer stocks are depleted.

Im in West Australia so its reasonably warm at this time of the year(although its cool at the moment).
Can some one suggest me a batch of beer to put on that I can make without having to rack or worry to much about warmer temperatures?

I enjoy most styles including stouts and porters.

Cheers in advance.

lethaldog · Post by **lethaldog** » Sunday Feb 18, 2007 9:40 am

Stout!!

111222333 · Post by **111222333** » Sunday Feb 18, 2007 10:07 am

1x Coopers Stout
1x Coopers Old
100g Crystal 60*L Steeped 30min
100g Chocolate malt Steeped 30min
200g Dex or Honey
24Lt

Great, easy Stout. What more can I say.

Trough Lolly · Post by **Trough Lolly** » Sunday Feb 18, 2007 3:10 pm

111222333 wrote:1x Coopers Stout
1x Coopers Old
100g Crystal 60*L Steeped 30min
100g Chocolate malt Steeped 30min
200g Dex or Honey
24Lt

Great, easy Stout. What more can I say.

....how about a teabag of Goldings steeped along with the crystal malt to balance all that additional malt and sugar in the brew?

lethaldog · Post by **lethaldog** » Sunday Feb 18, 2007 3:15 pm

Hey TL a bit off topic but how did your AG SNPA turn out, i have just brewed your recipe but havent tried it yet, it will be goin in the keg in about a week

111222333 · Post by **111222333** » Sunday Feb 18, 2007 4:12 pm

Trough Lolly wrote:
111222333 wrote:1x Coopers Stout
1x Coopers Old
100g Crystal 60*L Steeped 30min
100g Chocolate malt Steeped 30min
200g Dex or Honey
24Lt

Great, easy Stout. What more can I say.
....how about a teabag of Goldings steeped along with the crystal malt to balance all that additional malt and sugar in the brew?

Personally i find the bittering from two tins is pleanty for the little bit of malt added.

Trough Lolly · Post by **Trough Lolly** » Monday Feb 19, 2007 10:05 am

lethaldog wrote:Hey TL a bit off topic but how did your AG SNPA turn out, i have just brewed your recipe but havent tried it yet, it will be goin in the keg in about a week

G'day Leigh,
I'm working through a fresh keg of it right now! It's nice but I think the bittering's a bit too high, I'll knock off a couple of grams and see how it goes. I've also got a bit of chill haze in it but the polyclar should knock that out next time...

Cheers,
TL

Trough Lolly · Post by **Trough Lolly** » Monday Feb 19, 2007 10:06 am

111222333 wrote:
Trough Lolly wrote:
111222333 wrote:1x Coopers Stout
1x Coopers Old
100g Crystal 60*L Steeped 30min
100g Chocolate malt Steeped 30min
200g Dex or Honey
24Lt

Great, easy Stout. What more can I say.
....how about a teabag of Goldings steeped along with the crystal malt to balance all that additional malt and sugar in the brew?
Personally i find the bittering from two tins is pleanty for the little bit of malt added.

Fair call - it's a personal preference thing!

lethaldog · Post by **lethaldog** » Monday Feb 19, 2007 3:00 pm

Trough Lolly wrote:
lethaldog wrote:Hey TL a bit off topic but how did your AG SNPA turn out, i have just brewed your recipe but havent tried it yet, it will be goin in the keg in about a week
G'day Leigh,
I'm working through a fresh keg of it right now! It's nice but I think the bittering's a bit too high, I'll knock off a couple of grams and see how it goes. I've also got a bit of chill haze in it but the polyclar should knock that out next time...

Cheers,
TL

Thats cool i dont mind em a bit bitter anyway, do you think its pretty close to the SNPA original ( not that i care as long as its nice)(oh by the way, no chill haze here

) ill let you know in a few weeks how mine turned out along with some brewing notes just incase there is anything different in there

Trough Lolly · Post by **Trough Lolly** » Monday Feb 19, 2007 6:38 pm

IMHO it's pretty darn close except I'm not using the same base grains - I like to use IMC pale ale malt for the clone recipe but I just picked up a bag or Marris Otter so I'll do the same brew again with MO and note the difference. I expect the MO to give a fuller flavour profile since it's such a nice malt.

Cheers,
TL

beerdrinker · Post by **beerdrinker** » Monday Feb 19, 2007 7:02 pm

Do you reckon there is too much crystal in the SNPA clone? a bit bitter too

Trough Lolly · Post by **Trough Lolly** » Monday Feb 19, 2007 8:30 pm

When I last visited the US, I managed to get into quite a few bottles of this stuff - since it was the stock beer at the bar! Well, it was the Hilton!!

Anyway, I made a point of drinking it and evaluating and taking notes when I got back to the room - I wanted to lock in every aspect of this beer before returning. To be honest, I thought this beer was the holy grail of US APA's and I was, quite frankly, disappointed. The yeast is a gimmie - it mentions Chico Ale on the label and that, of course, is Wyeast 1056 or US-56, or whatever the dry strain is labelled as nowadays.
In discussions with some other breweries in the US they are happy to toss in some Choc malt to colour their pale ales - hence the 50g of Choc malt in my recipe. That leaves the hops.

Their hop schedule is the hardest thing to emulate - they use common hop varieties that we home brewers can buy, but it's the combo of the hops that's the real challenge. My hop schedule using NB, Amarillo and Cascade is IMHO pretty close to what I drank - and yes it is more bitter and tart than LCPA, which may be a turnoff to some APA fans - and hence my initial disappointment when I first drank this stuff in the US. But after a while, at $2 a pop, you get used to it!!

For those interested, I'll post the recipe on this forum - this is the latest version of my Sierra Nevada Pale Ale clone.

Cheers,
TL
(apologies for the thread hijack)

Zuma · Post by **Zuma** » Monday Feb 19, 2007 10:37 pm

My HBS owner recommended wheat beers.

My catch up with some of them and the stout.

Actually just drinking one now of 6 months old.

Sensational stuff..

SpillsMostOfIt · Post by **SpillsMostOfIt** » Tuesday Feb 20, 2007 6:43 am

AHB had a thread recently about a style called Saison which I believe is a wheat beer and prefers to be fermented in the mid-high twenties.

drsmurto · Post by **drsmurto** » Tuesday Feb 20, 2007 9:04 am

From AHB - Style Of The Week 11/10/06 - Saison

http://www.aussiehomebrewer.com/forum/i ... &hl=saison

Says that you pitch the yeast at 18, let it creep up to the high 20s, even as high as 30. Yeast is WYeast 3724 Belgian Saison.

Sounds like it could be a winner but you will need someone else to convert the AG recipes to a kit or extract if thats your thing.