homebrewandbeer.com

Homebrand lager (red and white label), made to 11.5 litres using left over Coopers pale ale yeast. Obviously no extra sugar.

I only made it for something to do out of left overs.

Cheers

I am about to put down my Honey Porter recipe again.

For those who don't know it, it is:

1 can Cascade Mahogany Porter
1 kg DDME
500gm Yellow Box Honey, although for this one I'm trying 500gm Leatherwood honey.
Make up to 22 litres
Dry hop 16gm Cascade
Pitch with Safale.

Recently finished this, my first all extract brew, thought I'd try something similar to a JS Golden Ale

Waiting till my air con is fixed to start another one

60min steep of 150g of crystal, then added to 6 litre boil of
1kg LDME
0.5kg ADME
20g Chinook (60mins)
25g Amarillo (30mins)
30g Amarillo (5 mins)
at flameout added 1.5kg tin of light malt extract
Muntons Gold yeast

pixelboy wrote:Too warm... Northern Sydney?

Its fine for ales...

Im in Berowra and with a wet towel and ice bricks on top I can keep it at about 20c in the shed.

I'm in Mt Colah... With a north western aspect on the shed I cant keep it under 22c

So I just brew like a mad man during late autumn, winter and early spring...

Part of the problem I have is I really hate any sort of fruity notes in my beers, so using most yeasts 18c is my upper limit. This also means that some of the beers which are highly regarded by a lot of members here really put me off, I guess I will never be part of the "in crowd", which really doesn't worry me too much

Rabz

Dont worry what anyone else thinks mate.. its your beer

I'd suggest we get together and trade a bottle or two but mine are pretty "fruity" (US and UK Pale Ales)

Good to know of another brewer in the area tho I'm sure there are plenty tho, the shop at Asquith does a good trade

Sweet apple cider to be ready for the new year

Black rock cider can
Brewcraft brew booster 15. Equivalent of BE2 I believe.
3lts apple juice
1lt pear juice
kit yeast

Always a hit with the ladies.

Also putting in a leffe blone sort of clone this week too followed by a belgium wheat.

Just put down my play on Wassa's Honey Porter:

1kg DDME
500g "Great Southern" honey
1.7kg tin "Cascade Mahogany Porter"
250g Black malt - steeped 30min
15g Cascade (10 min)
1.25g Irish moss (10 min)

Safale S-04

Once again pitched a bit hot, but after measuring the that the tap water was already 20 degrees that clearly explained the cause of the problem (wort has got to get down to here too) and I should be OK next time. (My habits are a hangover from the Cooper's kit instructions, that recommended mixing hot and cold water after heating up the tin itself, so I always just cooled the wort down "a bit" and thought I was fine)

Hi guys.
I have a cracking Ginger beer on the go that Chris gave me the recipe for, Also my first reculture yeast brew, a CPA is about to be bottled in an hour or so (thanks Kev and DrS for your help on that one), and have put a very basic Draught I a Fridge to brew. The first time I have tried temp control any of my brews.
Thats It. But loving it. Never thought it would become so addictive and enjoyable.
Rob

O/T Any chance the mods could make this a topic, before it becomes the longest thread in history...

That is an admin job which is beyond my powers. As for longest thread in history, we've a long way to go, see attached.

Cheers,
Greg

LMAO

Ok...This is going to go for ages. While we are here..How about put up some pics of your brew. Picture is worth a 1000 words ?

For my second AG, im doing a light Redback clone.

Amount Item Type % or IBU
2.60 kg Pale Malt, Traditional Ale (Joe White) (5.0 SRM) Grain 50.00 %
2.60 kg Wheat Malt, Ger (2.0 SRM) Grain 50.00 %
19.00 gm Pride of Ringwood [8.30 %] (45 min) Hops 14.0 IBU
30.00 gm Saaz [4.00 %] (10 min) Hops 4.2 IBU
10.00 gm Saaz [4.00 %] (5 min) Hops 0.8 IBU
1 Pkgs SafAle 06 Ale Yeast-Ale

Beer Profile

Est Original Gravity: 1.040 SG
Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.82 % Actual Alcohol by Vol: 3.77 %
Bitterness: 19.0 IBU Calories: 372 cal/l

Currently, I'm brewing a lovely American Rye Wheat Beer.

2.8kg Pilsner malt,
1.8kg Wheat malt
1.4kg Rye malt,
55g willamette (4.6%) 60mins
10g willamette (4.6%) 0mins
10g centennial (9.5%) 0 mins
Recultured Widmer Hefeweizen Yeast.

Mash at 67, ferment at 19C, smells great.
28L post boil volume, with an OG of 1054.
22 IBUs.

I'll let you know how it turns out.

This is a Pale Ale that went into the vat yesterday:

pale malt 2 kg
mashed @ 66C for 1 hour

crystal malt 100 gm
black patent malt 30 gm
cold steeped overnight

light dry malt extract 1.5 kg
dry wheat malt extract 100 gm
added at end of boil

Pride of Ringwood pellets (8.3%) 35 gm @ 60 min
Pride of Ringwood pellets (8.3%) 20 gm @ 10 min

Nottingham dry ale yeast

make up to 26 litres
brew at no more than 20C for at least 3 weeks
prime to 2.4 vol CO2

Put this one down yesterday.

33 Emily's APA
Brew Type: All Grain Date: 29/11/2008
Style: American Pale Ale Brewer: Robert
Batch Size: 19.00 L Assistant Brewer: Elsie
Boil Volume: 25 L Boil Time: 60 min
Efficiency into fermenter 88.5%

Ingredients Amount Item Type % or IBU
3511 gm Pale Ale (5.9 EBC) Grain 83.33 %
413 gm Munich (15.0 EBC) Grain 9.80 %
165 gm Wheat (4.0 EBC) Grain 3.92 %
42 gm Amber (100.0 EBC) Grain 0.98 %
42 gm Chocolate Malt (689.5 EBC) Grain 0.98 %
42 gm Crystal (220.0 EBC) Grain 0.98 %
12.00 gm Cascade [6.30 %] (60 min) (First Wort Hop) Hops 11.0 IBU
12.00 gm Northern Brewer [6.60 %] (60 min) Hops 10.4 IBU
17.00 gm Northern Brewer [6.60 %] (15 min) Hops 7.3 IBU
20.00 gm Cascade [5.50 %] (15 min) Hops 7.2 IBU
17.00 gm Cascade [5.50 %] (0 min) Hops -
1 Pkgs American Ale (Fermentis #US-05) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.048 SG (1.045-1.056 SG) Measured Original Gravity: 1.052 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: ----SG
Estimated Color: 19.2 EBC (7.9-21.7 EBC) Color [Color]
Bitterness: 35.9 IBU (20.0-40.0 IBU)

The amounts of the malts are a bit unusual, but this is an older recipe of mine I did for 23 litres, and scaled back to 19 litres for this batch. I'm using one of my smaller fermenters for this one, as I want to keep my larger fermenter clear for a full batch of hefeweizen. Brewed the APA, as I was too busy this week to build up a starter of WY3068 for the hefeweizen.

last night did yet another.. "Little Dude".. its the house brew @ pixel HQ..

Upped the hop schedule a little for a xmas bonus

Hope to be drinking on xmas day..

1.5kg LDME
1 x Can Coopers Light Malt Extract
300gms Crystal steeped

25gms Centenial @ 60mins
40gms Cascade @ 15mins
20gms Cascade @ Flameout

1x Craftbrewer American Ale Yeast (AKA US05)

Put down a batch of Deuchars IPA on Friday and a Ruddles County of Saturday.

MMMMMmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!!

A batch of my SNPA copy for the screaming hoardes (family) xmas gathering at Ballarat!

I'll bring a few bottles of my Kentish Ale and Robust Porter for later in the evening...

Cheers,
TL

Brewed a Hoegaarden clone: "Hobogaarden"
partial mash, I have never tasted something so good before adding yeast - I'd seriously add that stuff to icecream.

Tipsy wrote: 4.00 kg Pilsner (Weyermann) (3.2 EBC) Grain 80.00 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 20.00 %
30.00 gm Northdown [6.50 %] (60 min) Hops 22.5 IBU
20.00 gm Saaz [4.00 %] (15 min) Hops 4.6 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

Drinking this as I type (lurvly)

Sunday I should be putting down a simple 1 grain 1 hop beer

5.00 kg Pilsner (Weyermann) (3.2 EBC) Grain 100.00 %
80.00 gm Hallertauer [2.10 %] (75 min) (First Wort Hop) Hops 22.2 IBU
50.00 gm Hallertauer [2.10 %] (60 min) Hops 12.1 IBU
50.00 gm Hallertauer [2.10 %] (20 min) Hops 7.3 IBU
20.00 gm Hallertauer [2.10 %] (1 min) (Aroma Hop-Steep) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1 Pkgs SafLager (DCL Yeast #W-34/70) Yeast-Lager