Anyone know a recipe for a dry beer. with a dry taste similar to Hahn Super dry, Tooheys Extra dry Etc
IF you could can you help me out
Dry beer
http://www.homebrewandbeer.com/forum/vi ... php?t=1703
Watch it with the dry enzyme though; in fact I'd recommend you do one of the recipes that doesn't include it. If you decide to go with it make sure it's completely fermented out. Otherwise you risk bottle bombs. 14 days primary would not be unusual.
Watch it with the dry enzyme though; in fact I'd recommend you do one of the recipes that doesn't include it. If you decide to go with it make sure it's completely fermented out. Otherwise you risk bottle bombs. 14 days primary would not be unusual.
w00t!
just started drinking a black rock IPA brew i made as usual just with dry enzyme ...
BR IPA
1kg #20 malt plus brew booster (brewcraft)
250g dex
dry enzyme
saf-ale
3 weeks primary @21deg
finings after a week
Instead of the normal just-about-5% it ended up like 6.9%
and i am not sure if it is the piss content or the dry enzyme breaking up all the goodies but it holds no head. Still dinkable 
but barely... although the other half loved it.....
Unfortunately i have a very hot house over summer so production must cease until the weather becomes cooler and more stable(only just got insulation) so when the last-year-beer runs out i gotta do something fast. or the missus starts talking me into buying cartons... and i have a rubber arm.
I found the biggest advantage is the dry enzyme seems to make the bugger drinkable very rapidly (i guess due to less malt sugars left over) but i think this would be lost if finishing or bittering hops were added on top of the basic kit.
The other half stuck a few in the fridge after just 2 weeks for carbonation at 23deg and they may not be prize winning but it is tiding us over till the asahi is ready.
The basic flavour behind the booze tho is quite nice, so i'm replicating the experiment with some minor alterations.
500g malt and 200g corn syrup instead of all those fermentables... with no bloody dex.
I'm confident enough to put down 92L of it (i love ma pale ales)(and ma new mega-fermenter) but the proof will be in the pudding...
or drinking.
no idea if that helps but i had fun rambling in ma first post
BR IPA
1kg #20 malt plus brew booster (brewcraft)
250g dex
dry enzyme
saf-ale
3 weeks primary @21deg
finings after a week
Instead of the normal just-about-5% it ended up like 6.9%
and i am not sure if it is the piss content or the dry enzyme breaking up all the goodies but it holds no head. Still dinkable but barely... although the other half loved it.....Unfortunately i have a very hot house over summer so production must cease until the weather becomes cooler and more stable(only just got insulation) so when the last-year-beer runs out i gotta do something fast. or the missus starts talking me into buying cartons... and i have a rubber arm.
I found the biggest advantage is the dry enzyme seems to make the bugger drinkable very rapidly (i guess due to less malt sugars left over) but i think this would be lost if finishing or bittering hops were added on top of the basic kit.
The other half stuck a few in the fridge after just 2 weeks for carbonation at 23deg and they may not be prize winning but it is tiding us over till the asahi is ready.
The basic flavour behind the booze tho is quite nice, so i'm replicating the experiment with some minor alterations.
500g malt and 200g corn syrup instead of all those fermentables... with no bloody dex.
I'm confident enough to put down 92L of it (i love ma pale ales)(and ma new mega-fermenter) but the proof will be in the pudding...
or drinking.
no idea if that helps but i had fun rambling in ma first post
"TO ALCOHOL! The cause of and solution to all of life's problems"
Homer Simpson
Homer Simpson
heh yup but room temps in this house get too hot like a month or two before summer (october/nov) and stay that way till march/april.
i don't like brewing over 25deg. it can get well over 30deg right where i'm sitting even with a breeze... and the brew room is the coolest in the house besides our bedroom.
Not much of a window of opportunity and storage has to be in the walk-in robe ( missus hates it)
that will all change now thanks to the insulation... and i have managed to make a convincing argument that a small air con unit in the brew room will now run at a fraction of the cost and will free up the walk-in
oh yeah btw the tooheys extra dry kit from brewcraft tastes pretty good, but watch the ferment as it takes a long time. And isn't tooheys owned by Lyonn Nathan?
i don't like brewing over 25deg. it can get well over 30deg right where i'm sitting even with a breeze... and the brew room is the coolest in the house besides our bedroom.
Not much of a window of opportunity and storage has to be in the walk-in robe ( missus hates it)
that will all change now thanks to the insulation... and i have managed to make a convincing argument that a small air con unit in the brew room will now run at a fraction of the cost and will free up the walk-in
oh yeah btw the tooheys extra dry kit from brewcraft tastes pretty good, but watch the ferment as it takes a long time. And isn't tooheys owned by Lyonn Nathan?
"TO ALCOHOL! The cause of and solution to all of life's problems"
Homer Simpson
Homer Simpson
It would have to be walk-in... the 92L fermenter takes up quite a bit of room (max capacity 115L) and i have the other two normal ones full pretty much constantly.... funny how many fiends you suddenly accrue when your homebrew tastes pretty good
not that i'm advocating using Lyonn Nathan products but i just went through the beer file and found the recipe i used. (yes ok i'm a beer nerd)
My Cousin reckoned it was good and T.E.D is the only thing he drinks most of the time. It was overcarbonated so let it fully ferment out!!!! should take two weeks or so @ 23deg
Tooheys Draught
1kg #20 Brewcraft Malt Plus Booster (similar to Coopers Brew Enhancer 2 i think)
500g dex (completely un-necessary but he is a hell of a pisshead)
SAF-ALE S-04
Dry Enzyme
Finings
I would tend to leave out the dextrose if i were to make it again, it was about 5.7% but as i said it was overcarbonated so it may have picked up a percent or two more in the bottle (thankfully plastic)
not that i'm advocating using Lyonn Nathan products but i just went through the beer file and found the recipe i used. (yes ok i'm a beer nerd)
My Cousin reckoned it was good and T.E.D is the only thing he drinks most of the time. It was overcarbonated so let it fully ferment out!!!! should take two weeks or so @ 23deg
Tooheys Draught
1kg #20 Brewcraft Malt Plus Booster (similar to Coopers Brew Enhancer 2 i think)
500g dex (completely un-necessary but he is a hell of a pisshead)
SAF-ALE S-04
Dry Enzyme
Finings
I would tend to leave out the dextrose if i were to make it again, it was about 5.7% but as i said it was overcarbonated so it may have picked up a percent or two more in the bottle (thankfully plastic)
"TO ALCOHOL! The cause of and solution to all of life's problems"
Homer Simpson
Homer Simpson