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Hi guys, this recipe was actually aiming for something else - more like an asahi, but what i got was definately a Tedi - 2 drinkers of TED have commented that thats what it is, so i've renamed it that and dont tell em I was trying for something else.

Coopers mexican cervaza 1.7kg
500 mls rice malt from coles
500 grams light dry malt extract (muntons)
made up to 19 litres

because of lack of taste in the keg, i added an old Hallertauer (NZ) plug steeped in 500ml of hot beer, strained and poured back into keg. To do at the start, probably half a plug for taste 'd be the go (it was a bit dry and crusty).

fermentaton temp was about 22, and i just used 2 kit yeasts.

On a side note, an attempt at asahi might be better with a cleaner kit than coopers MC and more rice malt.

pharmaboy wrote:because of lack of taste in the keg, i added an old Hallertauer (NZ) plug steeped in 500ml of hot beer ...

PB,

I haven't heard of steeping hops in hot beer before. What's the thinking behind that?

Oliver

LOL Oliver, just decided it was pretty lifeless beer when already kegged, so the schooner i pulled to taste, i just tasted it, had a look in the fridge, added hops, stuck it on the boil and strained back into the keg. sort of like a fix up brew rather than by design.

Does have the advantage of not watering it down at all!

Teds are my favourite commercial brew, so I'm looking at doing one before summer comes around.
Does anyone have any other suggestions to make this brew as close as possible to the real thing? (I know many may regard it as shithouse, but it's a great thirst quencher during summer)
I'd like it around %5.5-6 alcohol.
Should I use a dry enzyme?

Nothing beats dry enzyme for a dry, alcoholic, flavourless beer. EVIL!!!

Just got back from G&G in Yarraville.
They didn't have dry enzyme, just something called "Modiferm"
Came with instructions to add 2-3ml per 23L brew.

My recipe atm for some dry beer brew is going to be:
Coopers Mexican Cerveza
1.5Kg Light Liquid Malt
500g Rice syrup
3ml "Modiferm" aka dry enzyme
20g cascade hops at 20 min
Made to 20L

If anyone feels the urge to stop me from brewing this, please let me know any other suggestions that may improve this.

Can someone tell me the go with this "rice malt " and "rice syrup"? I haven't anything about rice stuff before now.

yep stay away from it go the 1.5kg liquid malt if you want quality

It's used in Japanese beers (obviously). Ferments almost completely (similar to dex), thereby giving a very clean dry taste to your beer. Also adds some subtle hints of sake (rice wine) or something.

Any further thoughts or updates on the TED recipe ?

My mate, a beer swilling pisshead asked if I could replicate his favourite beer. He usually drinks Tooheys New but likes Extra Dry for a special occasion beer ? ? ?

I've just put a Ted's recipe down and should be bottling down in the next few days. This is what i used

Tooheys Draught
Brew Blend #20 - Malt Plus Booster
Dry Beer Enzyme
S-04 Safale Yeast

Will let u know what it taste's in a few weeks

rwh wrote:It's used in Japanese beers (obviously). Ferments almost completely (similar to dex), thereby giving a very clean dry taste to your beer. Also adds some subtle hints of sake (rice wine) or something.

I reckon rice adds a more than subtle flavour, try the Chinese national beer Jiu Jiang, it has a distinctive sake flavour.