Best pale ale i have tasted

sherrinator · Post by **sherrinator** » Tuesday Sep 11, 2007 7:51 pm

Hey all, I'm new here so I thought the first thing I should do is post a recipe of the best pale I have tasted thus far. It's one my uncle has tinkered with for a few months now and I reckon that he's got it just right.

Pale Ale:
1 kg Dextrose
1 kg Light Malt
500 Grams Corn Syrup
24 Grams Hallertau Hops
2 Tablespoons Gelatine

As you can see, he isn't a fan of kits.

Kevnlis · Post by **Kevnlis** » Tuesday Sep 11, 2007 8:06 pm

Looks interesting, can you tell me what method is used? How are the ingredients all used? What volume is it made up to?

Trough Lolly · Post by **Trough Lolly** » Tuesday Sep 11, 2007 11:03 pm

G'day Sherrinator - welcome to the forum!

All you need is some Wyeast 2565 and you've got a koelsch!
But seriously, that 's a great starting point and if you don't mind me running the ruler over you uncle's recipe, he may get a much better result if he cut back on the simple sugar (dextrose) and replaced that with an extra kilo of malt extract and halved the quantity of corn syrup that does nothing for the flavour and simply provides dextrins that "thicken" the beer and improve the mouthfeel. The beer will be a lot better with more malt and less sugar, trust me!

Cheers,
TL

sherrinator · Post by **sherrinator** » Wednesday Sep 12, 2007 6:27 pm

Kevnlis wrote:Looks interesting, can you tell me what method is used? How are the ingredients all used? What volume is it made up to?

I am currently trying to contact him for the length of time boiled etc, and he makes up to 23 ltrs a batch. He also makes a wicked dark ale, if you guys want that up too i'll be only too happy.

Trough Lolly, should 750g Dex be good enough? I personally like a home brew to be full-strength.

Kevnlis · Post by **Kevnlis** » Wednesday Sep 12, 2007 6:51 pm

sherrinator wrote:
Kevnlis wrote:Looks interesting, can you tell me what method is used? How are the ingredients all used? What volume is it made up to?
I am currently trying to contact him for the length of time boiled etc, and he makes up to 23 ltrs a batch. He also makes a wicked dark ale, if you guys want that up too i'll be only too happy.

Trough Lolly, should 750g Dex be good enough? I personally like a home brew to be full-strength.

It is possible if not recommened to make a full strength brew with 500g of dex or less. Most do not use any at all. The more malt you have the better the brew will be, also adding grains gives you an even better edge but thats probably a bit advanced.

The problem with adding malt is that it should be balanced with a bit of hops.

It really does become a matter of knowledge and supply. If you are able to obtain the ingredients and have the knowledge you can make beers that will make your uncles brew taste like soda water and cheap vodka

But we can start small. I would drop the dex to 500g, bump the malt up to 2 kilos, use 250g corn syrup, and the gelatine is not necessary so just drop it all together. As for the hallertau hops I am assuming you are using 12g sachets. You will have a much better result if you use "real" hop flowers/pellets/plugs etc. Have a chat with your local HBS guy and see what you can get.

chris. · Post by **chris.** » Wednesday Sep 12, 2007 8:26 pm

sherrinator · Post by **sherrinator** » Thursday Sep 13, 2007 6:36 pm

Kevnlis wrote: It is possible if not recommened to make a full strength brew with 500g of dex or less. Most do not use any at all. The more malt you have the better the brew will be, also adding grains gives you an even better edge but thats probably a bit advanced.

The problem with adding malt is that it should be balanced with a bit of hops.

It really does become a matter of knowledge and supply. If you are able to obtain the ingredients and have the knowledge you can make beers that will make your uncles brew taste like soda water and cheap vodka

But we can start small. I would drop the dex to 500g, bump the malt up to 2 kilos, use 250g corn syrup, and the gelatine is not necessary so just drop it all together. As for the hallertau hops I am assuming you are using 12g sachets. You will have a much better result if you use "real" hop flowers/pellets/plugs etc. Have a chat with your local HBS guy and see what you can get.

That sounds pretty good. With real hops (pellets etc), how finely do you have to grind them or do they come pre-ground?

Also, in regards to the gelatine, would that have done a similar job to what the malt does, as in 'thickening' the brew? I forgot to ask him about that.

Thanks

Kevnlis · Post by **Kevnlis** » Thursday Sep 13, 2007 7:06 pm

I do not think 2 tablespoons of genalite would thicken a brew. I am not sure that is the way you want to thicken it anyway! I have never tried, nor known anyone that has but...

The hop pellets are flowers which are compressed into small "pellet" shaped form. They can be put directly into the brew or used in a tea infuser type device. Grinding them is definately not recommended just use them whole the way they are!

Have a read through a few of the recipes on this forum and you should get a better idea of how hops are used and what for.

Tipsy · Post by **Tipsy** » Thursday Sep 13, 2007 7:22 pm

sherrinator wrote:Also, in regards to the gelatine, would that have done a similar job to what the malt does, as in 'thickening' the brew? I forgot to ask him about that.

Thanks

Gelatine (finings) is used to help clear a beer quicker. I don't bother with them.

lethaldog · Post by **lethaldog** » Thursday Sep 13, 2007 8:04 pm

Ive never bothered with finings as i think that using the right process they are a complete waist of time and money but each to thier own

chris. · Post by **chris.** » Friday Sep 14, 2007 3:07 pm

scanman · Post by **scanman** » Friday Sep 14, 2007 5:09 pm

I have used finings (gelatin) a few times. But racking into a secondary and leaving for another week does a better job if you ask me.

sherrinator · Post by **sherrinator** » Saturday Sep 15, 2007 2:53 pm

Hey, thanks for the tips. Just wondering, the malt extract should have enough preadded yeast shouldnt it? its just in a clear container, not a 'brand name' extract.

KEG · Post by **KEG** » Saturday Sep 15, 2007 4:00 pm

noooo, the malt extract will have no yeast in it. even in kits the yeast is separate, in a little sachet under the plastic lid on top of the can.

have a read through the sticky threads at the top of this forum, you'll pick up a lot.

sherrinator · Post by **sherrinator** » Saturday Sep 15, 2007 4:07 pm

KEG wrote:noooo, the malt extract will have no yeast in it. even in kits the yeast is separate, in a little sachet under the plastic lid on top of the can.

have a read through the sticky threads at the top of this forum, you'll pick up a lot.

oh ok. the home brew guy said that the mixes he had had been pre-dosed.

KEG · Post by **KEG** » Saturday Sep 15, 2007 4:09 pm

he's full of crap hehe. the yeast needs to be kept separate til you're ready to brew.

Kevnlis · Post by **Kevnlis** » Saturday Sep 15, 2007 5:14 pm

If the guy really is "dosing" his extract with yeast I suggest you find a new HBS!

Kindda like when your crack dealer puts arsenic in your rocks!

Just my 2 cents...

Zuma · Post by **Zuma** » Saturday Sep 15, 2007 11:46 pm

Not sure why anyone would want to put boiled up pigs trotters in their brews.

Racking>Finings

sherrinator · Post by **sherrinator** » Sunday Sep 16, 2007 1:03 pm

Kevnlis wrote:If the guy really is "dosing" his extract with yeast I suggest you find a new HBS!

Kindda like when your crack dealer puts arsenic in your rocks!

Just my 2 cents...

Lol. I like the analogy. It was strange that he'd do that, cause he seemed to be pretty cluey.