homebrewandbeer.com

Hi all,

Has anyone attempted to clone this delicious drop?

Cheers,

Tim

timmy wrote:Hi all,

Has anyone attempted to clone this delicious drop?

Cheers,

Tim

Malty, smooth, hint of bitter and all in 7.5%. Low carbonation too.

Have been thinking about this all weekend after I had a couple.

Put these next to my HB and I was . They were better than mine which was disappointing, but they have alot more experience than me.

Yet my HB had rave reviews against the Stellas we were sampling also.

I'll formulate something for you, from the info here:

http://www.aussiehomebrewer.com/forum/i ... 20Ale&st=0

Vintage 6200.Medium 60.350.0

6200kg pale malt 94%
60kg medium crystal 1%
350kg wheat malt 5%

works out to about

4kg LDME
75g Wheat Malt
15g medium crystal
23L batch
Bulk prime with... oh, say 170g of LDME

Maybe a yeast starter from a bottle?

OG 1.072, FG ~1.023, 7.3%. IBU for a balanced beer therefore around 40. So maybe 25g POR 10%AA at 60 minutes.

Sounds bloody nice n' malty, 6200kg pale malt, yum

rwh wrote:I'll formulate something for you, from the info here:

http://www.aussiehomebrewer.com/forum/i ... 20Ale&st=0

Vintage 6200.Medium 60.350.0

6200kg pale malt 94%
60kg medium crystal 1%
350kg wheat malt 5%

works out to about

4kg LDME
75g Wheat Malt
15g medium crystal
23L batch
Bulk prime with... oh, say 170g of LDME

Maybe a yeast starter from a bottle?

OG 1.072, FG ~1.023, 7.3%. IBU for a balanced beer therefore around 40. So maybe 25g POR 10%AA at 60 minutes.

Damn man how many fermenters will that baby fill you could supply a town with that recipe

The bit at the top is the original quantities from the Coopers brewery. The bit at the bottom is the same proportions, converted to extract and scaled down to 23L.

rwh wrote:I'll formulate something for you, from the info here:

http://www.aussiehomebrewer.com/forum/i ... 20Ale&st=0

Vintage 6200.Medium 60.350.0

6200kg pale malt 94%
60kg medium crystal 1%
350kg wheat malt 5%

works out to about

4kg LDME
75g Wheat Malt
15g medium crystal
23L batch
Bulk prime with... oh, say 170g of LDME

Maybe a yeast starter from a bottle?

OG 1.072, FG ~1.023, 7.3%. IBU for a balanced beer therefore around 40. So maybe 25g POR 10%AA at 60 minutes.

I am keen to make this....small batch that is , has anyone actually attempted and have some tips?

rwh wrote:I'll formulate something for you, from the info here:

http://www.aussiehomebrewer.com/forum/i ... 20Ale&st=0

Vintage 6200.Medium 60.350.0

6200kg pale malt 94%
60kg medium crystal 1%
350kg wheat malt 5%

works out to about

4kg LDME
75g Wheat Malt
15g medium crystal
23L batch
Bulk prime with... oh, say 170g of LDME

Maybe a yeast starter from a bottle?

OG 1.072, FG ~1.023, 7.3%. IBU for a balanced beer therefore around 40. So maybe 25g POR 10%AA at 60 minutes.

4 Kgs of Malt seems extreme. I think that would go past my taps.

I think quite a few yeast starters for that much

Boonie wrote:

rwh wrote:I'll formulate something for you, from the info here:

http://www.aussiehomebrewer.com/forum/i ... 20Ale&st=0

Vintage 6200.Medium 60.350.0

6200kg pale malt 94%
60kg medium crystal 1%
350kg wheat malt 5%

works out to about

4kg LDME
75g Wheat Malt
15g medium crystal
23L batch
Bulk prime with... oh, say 170g of LDME

Maybe a yeast starter from a bottle?

OG 1.072, FG ~1.023, 7.3%. IBU for a balanced beer therefore around 40. So maybe 25g POR 10%AA at 60 minutes.

4 Kgs of Malt seems extreme. I think that would go past my taps.

I think quite a few yeast starters for that much

its the seven odd tonnes in the mash that has me

Boonie wrote:4 Kgs of Malt seems extreme. I think that would go past my taps.

Yeah, well remember we're going for 7.5% here. Past your taps? I don't get it.

I think quite a few yeast starters for that much

Yes, you'd need to make quite a vigorous starter for that... maybe start with 4 longnecks of CPA, and step up a couple of times? This recipe isn't for the weak

rwh wrote:<snip>

I think quite a few yeast starters for that much

Yes, you'd need to make quite a vigorous starter for that... maybe start with 4 longnecks of CPA, and step up a couple of times? This recipe isn't for the weak

I was talking (brew crap, as usual) to the guys at Mountain Goat. They use a 60 litre fermenter.... to make a starter!

They dump 2 cheapie kits into the 60 litre drum to step up a 1 litre liquid yeast pack. This is for one of their ~4400 litre batches.

rwh wrote:

Boonie wrote:4 Kgs of Malt seems extreme. I think that would go past my taps.

Yeah, well remember we're going for 7.5% here. Past your taps? I don't get it.

I think quite a few yeast starters for that much

Yes, you'd need to make quite a vigorous starter for that... maybe start with 4 longnecks of CPA, and step up a couple of times? This recipe isn't for the weak

Oh, Ok I will have to drink 4 Longies for the starter

A mans go to do, what a mans got to do.

I think I would throw in the Can yeast (That I have left over from CSA) as well as I think that with that many kegs of Malt, it would really need a boost.

I wonder how many stubbies of the original you'd need to make a starter for this ? It has a nice dark sediment.
I drank 5 last night (whilst cooking a TCB Summer Wheat) and I am feeling it this morning.

RWH, can you please explain how youd make a starter and step it up a couple of times ?

This might make a good first brew without it being a kit of any description.

From memory, to step up, you allow each starter to ferment to completion and the yeast to settle out, then pour off most of the liquid, then add new fermentables and water, shake to resuspend the yeast and add oxygen, and repeat as many times as needed to step the population up.

Check out The Yeast Information and Technique Resource for more on yeast than you ever wanted to know.

rwh, do the ingredients eg wheat malt and crystal refer to extract or grain? If grain this would be my first attempt at whole grain wort prep. Do I boil for 60-90 min and then filter?

FWI, did a HB tasting with a couple of mates on the weekend - blind tasting . My CPAs with either packet or cultured yeast outscored the real thing We were all stonkered but I was pretty chuffed. After 15 or so different beers, mix of HB and commercial including Chimay Blue, the Coopers Vintage was the winner.

Cheers, Mick

breadnbutter wrote:rwh, do the ingredients eg wheat malt and crystal refer to extract or grain? If grain this would be my first attempt at whole grain wort prep. Do I boil for 60-90 min and then filter?

FWI, did a HB tasting with a couple of mates on the weekend - blind tasting . My CPAs with either packet or cultured yeast outscored the real thing We were all stonkered but I was pretty chuffed. After 15 or so different beers, mix of HB and commercial including Chimay Blue, the Coopers Vintage was the winner.

Cheers, Mick

Wheat malt can be dried powder just like ldme or grain and the crystal is certainly grain, when usin crystal grains just steep in hot water and strain and sparge into the boil

The original post on AHB is a great post to read, although it looks like the original post has since been updated to say that the 'medium' in vintage recipe actually refers to MAC Medium.

Matt (AHB.com) wrote:A couple of the other recipes specifically state 'medium' for the crystal malt, so I guess the other recipes would use light. (Note - Brad McMahon later advised that the 'medium' malt was MAC Medium, a light chocolate malt.)

Yep, those quantities from my recipe above are dried extracts. The crystal is grain, but you could probably get away without it, or you could even jack it up to 250 or even 350 grams if you like that kind of thing.

What do ppl think about my hop schedule? Should I move some of it from bittering to flavour or aroma? I'm not very familiar with the Vintage (might have to go get myself some)

There's heaps of info on using Crystal, just do a search. It's really quite simple.

111222333 wrote:The original post on AHB is a great post to read, although it looks like the original post has since been updated to say that the 'medium' in vintage recipe actually refers to MAC Medium.

Matt (AHB.com) wrote:A couple of the other recipes specifically state 'medium' for the crystal malt, so I guess the other recipes would use light. (Note - Brad McMahon later advised that the 'medium' malt was MAC Medium, a light chocolate malt.)

Aaah, that would make a lot more sense, as 15g of crystal really doesn't seem to be enough. So go for light chocolate malt.