Drunken goat Posted January 11, 2018 Share Posted January 11, 2018 Hi. Was wanting to make a xxxx bitter clone. And recipes you got would be great, also need to know best temperature to ferment at. Thanks Rick Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 11, 2018 Share Posted January 11, 2018 I made one last year, it was an all grain recipe though. What's your method of brewing? Link to comment Share on other sites More sharing options...
Drunken goat Posted January 11, 2018 Author Share Posted January 11, 2018 Sorry haven't progressed to all grain. Just extract, but i have got temperature control as do it in old fridge.thanks Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 11, 2018 Share Posted January 11, 2018 Can you do a small boil on the stove? If so 2 tins of light malt extract Steep in 65c water of 50 grams of roasted barley and 100gms of crystal malt 400 grams of table sugar 30gm of cluster and boil with about half a tin of extract and the sugar for 60 mins in about 5L of water. Strain the boil and the steeped grains into your fermenter. Add the rest of the fermentables. Stir to mix in and top up with cold water to 21L. Ferment at 10c with Danish lager yeast (Thats the key) Will get you close. 1 Link to comment Share on other sites More sharing options...
Drunken goat Posted January 11, 2018 Author Share Posted January 11, 2018 Thanks i will give it a go Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 11, 2018 Share Posted January 11, 2018 I'd do that but leave the sugar out of the boil until about 10 minutes to go. 50g roasted barley will make it too dark, use about 10g, crystal addition is up to you but I didn't use any in mine. I used raw sugar in mine, and dissolved it in water before adding to the boil; I used 500g but I was making 25L so stick with 400g. I also threw in a later addition of Cluster with about 10 minutes left in the boil as well. Danish lager yeast @ 10C which you'll most likely need to build a starter for; I did a side by side test with a real one when mine was on tap and it wasn't far off, mine probably had a touch more flavor. Link to comment Share on other sites More sharing options...
Waylon Posted January 12, 2018 Share Posted January 12, 2018 XXXX will only have one basic australian made pale base malt & cane sugar i would not expect any specialty malts at all, theres not alot going on with this basic lager so keep it simple Link to comment Share on other sites More sharing options...
homa Posted April 29, 2020 Share Posted April 29, 2020 I know this is an old thread but I have a Question, never done this before - so sorry if its stupid When boiling the cluster and extract are they done separately to the steeped gains or is it all in the one pot ? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 29, 2020 Share Posted April 29, 2020 It's done together although the grains themselves are removed first. Also if the boil is a small volume, you don't need the entire amount of extract in it. 1 Link to comment Share on other sites More sharing options...
homa Posted April 29, 2020 Share Posted April 29, 2020 thank you although I am more confused, may I please ask what would be the process then Link to comment Share on other sites More sharing options...
homa Posted April 29, 2020 Share Posted April 29, 2020 I watched some you tube I think I got it now thanks for the advice cheers Link to comment Share on other sites More sharing options...
MitchBastard Posted April 29, 2020 Share Posted April 29, 2020 What was your recipe @Otto Von Blotto ? I’ve got a mate who is a xxxx bitter tragic. Wouldn’t mind sending a few bottles his way Link to comment Share on other sites More sharing options...
ben 10 Posted April 29, 2020 Share Posted April 29, 2020 Quote Recipe: Cluster Fxxx Brewer: Grumpy Style: Premium American Lager TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 30.00 L Post Boil Volume: 25.03 L Batch Size (fermenter): 23.00 L Bottling Volume: 21.60 L Estimated OG: 1.046 SG Estimated Color: 16.2 EBC Estimated IBU: 34.4 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 85.4 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 4.00 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 1 93.0 % 2.61 L 0.05 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 2 1.2 % 0.03 L 0.25 kg Sugar, Table (Sucrose) [Boil] (2.0 EBC) Sugar 3 5.8 % 0.16 L 15.00 g Dana [13.90 %] - Boil 90.0 min Hop 4 23.5 IBUs - 4.00 g Brewbrite (Boil 10.0 mins) Fining 5 - - 50.00 g Cluster [6.80 %] - Steep/Whirlpool 20.0 min Hop 6 10.9 IBUs - ------------------------------------------------------------------------------------- 2 Link to comment Share on other sites More sharing options...
ben 10 Posted April 29, 2020 Share Posted April 29, 2020 That was mine, and quite good actually Link to comment Share on other sites More sharing options...
ben 10 Posted April 29, 2020 Share Posted April 29, 2020 Sorry, don't recall the yeast.... probs a SafLager Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 29, 2020 Share Posted April 29, 2020 Mine was similar, but different hopping. Did use cluster just at 60 and 20 I think. Yeast was 2042 Danish lager, but I'm not sure if it's even available anymore. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted April 29, 2020 Share Posted April 29, 2020 3 hours ago, Otto Von Blotto said: Mine was similar, but different hopping. Did use cluster just at 60 and 20 I think. Yeast was 2042 Danish lager, but I'm not sure if it's even available anymore. Its a seasonal release now i believe. 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 29, 2020 Share Posted April 29, 2020 12 hours ago, homa said: thank you although I am more confused, may I please ask what would be the process then You steep the grains in some hot water for about 30-40 minutes, then tip the whole lot through a strainer into another pot to remove the grains. Top up to the desired volume with water, add some extract then bring it all to a boil. 1 Link to comment Share on other sites More sharing options...
homa Posted May 23, 2020 Share Posted May 23, 2020 thanks for the help I managed to try the first recipe posted, it was my first time moving on from just doing the tins it came out quite dark and tastes like Tooheys Old, its got that burnt wood smell and taste Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 23, 2020 Share Posted May 23, 2020 Sounds like something went wrong there. Probably too much roasted barley and/or burnt extract in the pot. Link to comment Share on other sites More sharing options...
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