G'Day All,
Not sure if this post should be in the Recipies section, but here goes.
I'm only a recent HB'er (2nd batch only got bottled last weekend) & I'm trying to get my head around how the tastes/flavours of the commercial beers I don't mind, translate into ingredients for a HB'er to experiment with.
In particular, I like Cascade Premium, which has a distinctive taste. According to info on the Fosters web site, it says that POR is used as the main hop. Now if it is POR, why does Cascade Premium/Light taste so much different to other Aussie commercials that also use POR.
Is it simply just the amount of hop, longer time in the boil, different grains or all of that which makes the difference between this beer and others that use the same hop.
On the recipe front, does anyone have a K & K method for a beer that resembles Cascade Premium/Light.
Cascade Premium
Unfortunately, if there were a Cascade clone recipe out there it would be a bit hard to find because of the fact that there is also a hop variety called "Cascade" which would appear in many clone recipes for other brews. Maybe you could try James Boag? Tastes the same to me.
Try this for a start:
BOAGS PREMIUM LAGER Style
Thomas Coopers Heritage Lager
+ 1 kg Body Brew
500 g Light Dry Malt
* Saflager W34/70 yeast
12 g Tettnanger hops (boiled 60 min)
12 g Pride of Ringwood (dry method last 3 days of secondary)
You could change the hops additions to 15g each if you are buying in 60g or 90g lots. The 12g additions assume you use the sachets from the HBS which I do not reccomend!
Use a 4L boild and add the 500d LDME, put the Tettnanger hops in a tea infuser ball or hop sack (or if you have a sachet just chuck it in) and boil for 60 min. Near flame out add the body brew and lager kit, add to fermentor and top up with cold water. Follow the instructions on the yeast. After a week or so rack to secondary if possible. If you do not have a spare fermentor then prepare the tea ball (sachet) and chuck the POR in as close to the end of fermentation as you can get (or as soon as it finshes).
Try this for a start:
BOAGS PREMIUM LAGER Style
Thomas Coopers Heritage Lager
+ 1 kg Body Brew
500 g Light Dry Malt
* Saflager W34/70 yeast
12 g Tettnanger hops (boiled 60 min)
12 g Pride of Ringwood (dry method last 3 days of secondary)
You could change the hops additions to 15g each if you are buying in 60g or 90g lots. The 12g additions assume you use the sachets from the HBS which I do not reccomend!
Use a 4L boild and add the 500d LDME, put the Tettnanger hops in a tea infuser ball or hop sack (or if you have a sachet just chuck it in) and boil for 60 min. Near flame out add the body brew and lager kit, add to fermentor and top up with cold water. Follow the instructions on the yeast. After a week or so rack to secondary if possible. If you do not have a spare fermentor then prepare the tea ball (sachet) and chuck the POR in as close to the end of fermentation as you can get (or as soon as it finshes).
Re: Cascade Premium
I'd reckon you were right with the above statement. The grains (and sugar) would make a lot of difference.loftboy wrote:Is it simply just the amount of hop, longer time in the boil, different grains or all of that which makes the difference between this beer and others that use the same hop.
Thanks for the replies.
Kevinlis - That looks like an interesting recipe - I'll have to give it a go sometime.
Last night I put down a Morgans Blue Mountain Lager + Morgans Master Blend (Lager). After racking in 6 days time, I'll dry hop some Hallertau for another 7 days.
Tipsy - This is what my LHBS guy said as well - It's just not hops, it's everything that goes towards making beer in a particular style.
What interests me more than anything, is that the same hop, in this case POR, can taste so different in the commercial beers that it's used in - everything from swill like VB through to local "Premiums".
Kevinlis - That looks like an interesting recipe - I'll have to give it a go sometime.
Last night I put down a Morgans Blue Mountain Lager + Morgans Master Blend (Lager). After racking in 6 days time, I'll dry hop some Hallertau for another 7 days.
Tipsy - This is what my LHBS guy said as well - It's just not hops, it's everything that goes towards making beer in a particular style.
What interests me more than anything, is that the same hop, in this case POR, can taste so different in the commercial beers that it's used in - everything from swill like VB through to local "Premiums".
http://www.greatexpectations.co.nz/wa.a ... etails=380
Found this a little while ago, not sure bout the dry enzyme in the Black Rock kit, up to the idividual if they want to use it i spose.
Just make sure you leave it for an extra week before bottling if you do use it to avoid bottle bombs!!
Found this a little while ago, not sure bout the dry enzyme in the Black Rock kit, up to the idividual if they want to use it i spose.
Just make sure you leave it for an extra week before bottling if you do use it to avoid bottle bombs!!