Guzz Posted June 26, 2014 Share Posted June 26, 2014 Today I'm brewing a recipe that I found in an old thread on this forum (from 3 years ago). ========================================== Muddy Waters Full Nelson Ale 2.5kg LDM 250g Dextrose 100g Crystal Malt 30g Centennial @ 30 20g Nelson Sauvin @ 0 25g Nelson Sauvin @ 3 days Yeast US-05 21L OG 1045 FG 1007 Alcohol 5.5% Just do a 4L boil with 500g of the LDM and add hops as per recipe. You can steep the grain in a coffee plunger and add it to the boil or just add the grain in the final minute. ============================================ Something a bit different, no kit, no LME, but lots of LDM. Cheers Guzz Link to comment Share on other sites More sharing options...
ben 10 Posted June 26, 2014 Share Posted June 26, 2014 Something a bit different' date=' no kit, no LME, but lots of LDM. Cheers Guzz [/quote'] And Nelson, yummy! Link to comment Share on other sites More sharing options...
ben 10 Posted June 26, 2014 Share Posted June 26, 2014 So, I made the bitter, then I wrecked the mill. Bugger. Link to comment Share on other sites More sharing options...
PhilboBaggins Posted June 28, 2014 Share Posted June 28, 2014 That's a pricey mishap Ben, what happened mate? Anyway, today is my very first lager!! LAGER THAN LIFE - 24L, 1.047, 22IBU, Munich Helles (I think ) This is gonna be easy... 5kg Pilsner Malt - single infusion @ 65c 100g Sugar (just to boost grog%) 15g Perle FWH @ 90 min 15g Perle @ 0 min I will ferment it with 2 x S-23 at what, 12c? Maybe pitch a bit higher to kick it off? Any lager advice on the fly will be great! Over 150 brews and not one lager. Time for that to change. When researching different styles of lager, I found it pretty interesting that there are so many different so-called styles which have such similar numbers, characteristics, and ingredients, that it's a wonder you can fit your beer into any one of them without it being several! Stupid. Link to comment Share on other sites More sharing options...
Hairy Posted June 28, 2014 Share Posted June 28, 2014 LAGER THAN LIFE Mate it is called a Larger I hate it when people keep getting it wrong. Wait a minute ..... Good luck with it! Link to comment Share on other sites More sharing options...
ben 10 Posted June 28, 2014 Share Posted June 28, 2014 That's a pricey mishap Ben' date=' what happened mate? [/quote'] Shoved a Dyna Bolt in it to use a drill with it. Derr. Oh well, time to buy a better mill. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted June 28, 2014 Author Share Posted June 28, 2014 That's a pricey mishap Ben' date=' what happened mate? [/quote'] Shoved a Dyna Bolt in it to use a drill with it. Derr. Oh well, time to buy a better mill. Sorry to hear that, Ben. I still don't know what happened though. Your explanation might have been lost in translation. Link to comment Share on other sites More sharing options...
ben 10 Posted June 28, 2014 Share Posted June 28, 2014 Placed bolt in crank handle hole - as I have read - to attach drill to make milling faster. And then got the bolt stuck and stuffed it so the drill won't grab it anymore. Can't remove the bolt, can't use the drill with the bolt. Link to comment Share on other sites More sharing options...
King Ruddager Posted June 28, 2014 Share Posted June 28, 2014 Putting down good old Dr Smurto's Golden Ale today Even going to use amarillo in this one! Link to comment Share on other sites More sharing options...
SimonW8 Posted June 28, 2014 Share Posted June 28, 2014 Just put the Coopers recipe of the month in the fermenter. made it as per recipe. wondering how hoppy it's gonna turn out and wonder if i could (or should)add more hops! i have 50 grams of Citra hops just begging to go into something! Cheers Link to comment Share on other sites More sharing options...
King Ruddager Posted June 28, 2014 Share Posted June 28, 2014 Do you know the recipe for Dr Smurto's Golden Ale Simon? My current version of that was made with citra and it's a bit of a crowd pleaser. Link to comment Share on other sites More sharing options...
SimonW8 Posted June 28, 2014 Share Posted June 28, 2014 thanks, i'll have to check it out Link to comment Share on other sites More sharing options...
ben 10 Posted June 28, 2014 Share Posted June 28, 2014 i have 50 grams of Citra hops just begging to go into something! Anything at all. A coopers APA can, boil 25 for 15 minutes, dry hop the rest. Yum! Link to comment Share on other sites More sharing options...
Beeblebrox Posted July 1, 2014 Share Posted July 1, 2014 Current batch has its own thread: https://www.coopers.com.au/coopers-forum/topic/13102/ Link to comment Share on other sites More sharing options...
bakus Posted July 1, 2014 Share Posted July 1, 2014 Thought I would try something different .. 1 can coopers real ale 2 cans coopers dark ale 1 can saunders liquid malt 3 kg of brigalow extra malt 1 kg brigalow dextrose 1 kg coopers brewing sugar 3 packs of supplied yeat all dissolved int 60 llitres of fresh rainwater in my 80 litre fermenter Og was 1060 Fg was 1014 after about 10 days I left it in the fermenter for a total of 20 days to clear I bottled this on the weekend for a total of 180 x 330 ml bottles not having a LHBS I tend to get my supplies from Big W My next brew will be a double quantity toucan in an 80 litre fermenter filled to 45 litres my first toucan ( os stout and os dark ale ) is quite a hit with the boys Link to comment Share on other sites More sharing options...
porschemad911 Posted July 2, 2014 Share Posted July 2, 2014 My Celebration Ale (from the Coopers recipe pack) has been in the fermenter for 10 days now. The krausen had began to recede a little so I dry hopped with the 25g Nelson Sauvin and 25g Centennial in a boiled hop sock. A plus point of the hop sock being damp is that it sinks down a little into the liquid rather than floating on top. My gravity reading was 1.006 so I think primary fermentation is pretty much done. I'll leave it to condition until Saturday or Sunday before bottling though. SG was 1.055 because I put the whole 1kg of dextrose in from the recipe pack by mistake. Unfortunately by my calculations this makes it on target for about 7% once bottle-fermented ... the gravity reading sample was certainly decently meaty! When will I learn to read the instructions carefully instead of just putting everything in? *sigh* I thought the Lallemand BRY-97 might struggle but it started up pretty quickly and has chomped through everything very nicely! Link to comment Share on other sites More sharing options...
ICzed Posted July 3, 2014 Share Posted July 3, 2014 So I took the plunge the last weekend and bought a second FV I hope to have these two brews down before the end of the weekend: For myself – SMOTY ALE (my first toucan) 1.7kg Coopers APA 1.7kg Coopers Dark Ale 30g EK Goldings 100 g Crystal 100 g Chocolate malt Kit yeast x 2 23lt PB2 recommends following the recipe the first time then making changes but I couldn’t help adding some grain if I was going to be doing a quick boil up For my brother – PAULY’S GREEN CARD PALE ALE 1.7kg Coopers Real Ale 1kg LHBS Light LME 1kg BE1 15g Amarillo (5g @ 15, 5g @ 10 and 5g @ 5) 15g Motueka (10g @ 10, 5g @ 5) 15g Cascade (day 3 dry hop) US-05 yeast 23lt My older brother has been taking a keen interest in my home brewing and wanted to put a brew down with me so I bought him all the ingredients as a b’day present and bagged up some extra hops I had in the freezer. Also, I bottled my Jon Snow IPA the other night and I think it will be a cracker, can’t wait to drink it. Cheers + beers. Mark. Link to comment Share on other sites More sharing options...
ben 10 Posted July 3, 2014 Share Posted July 3, 2014 This will go down tomorrow. And I enjoyed the original so much here is take 2. Recipe: Hop2iT II Style: American IPA Estimated OG: 1.065 SG Estimated Color: 17.7 EBC Estimated IBU: 64.0 IBUs Ingredients: ------------ 4.75 kg Pilsner (Weyermann) (3.3 EBC) 1.25 kg Munich I (Weyermann) (14.0 EBC) 0.25 kg Crystal (Joe White) (141.8 EBC) 0.25 kg Melanoidin (Weyermann) (59.1 EBC) 0.25 kg Wheat Malt' date=' Malt Craft (Joe White) 15.00 g Chinook [13.00 %'] - First Wort 60.0 min 15.00 g Millenium [13.90 %] - Boil 60.0 min 20.00 g Citra [13.50 %] - Steep/Whirlpool 20.0 20.00 g El Dorado [15.60 %] - Steep/Whirlpool 20 20.00 g Waimea [16.90 %] - Steep/Whirlpool 20.0 20.00 g Citra [13.50 %] - Dry Hop 4.0 Days 20.00 g El Dorado [15.60 %] - Dry Hop 4.0 Days 20.00 g Waimea [16.90 %] - Dry Hop 4.0 Days ------------------------------------------------------------------------------------- The first was so freaking good it may well become a house IPA of sorts, with varying hops. Link to comment Share on other sites More sharing options...
ozjustin Posted July 3, 2014 Share Posted July 3, 2014 Put down the following today: Brew 1: 1 Tin Dark Ale 1 Tin Mexican Cerveza 500g LDME 200g Mollasses 250g Dextrose Pitched yeast from both cans Brew 2: 1 Tin Coopers Irish Stout 1kg Homebrew Inn Stout Improver 500g Lactose (yes I know a lot of lactose, aiming for a super sweet stout :) ) Both on the experimental side and made to 23L. 17! Justin Link to comment Share on other sites More sharing options...
bakus Posted July 3, 2014 Share Posted July 3, 2014 okay looks like there are a lot of toucans being brewed or in the final stage of planning... so I have a question how much sugar / dex or even light dry malt is too much for a standard toucan stout dark ale I figure my first one was so sweet and silky smoooth with 2.5 kg of different sugars and malty bits why not give it more oomph so they last longer and I do like to have my brews as dark and potent as possible ...... Link to comment Share on other sites More sharing options...
ben 10 Posted July 4, 2014 Share Posted July 4, 2014 Double Brew Day!!! Recipe: Misty Mountain IPA Style: English IPA Estimated OG: 1.058 SG Estimated Color: 27.9 EBC Estimated IBU: 55.3 IBUs Ingredients: ------------ 3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) 2.00 kg Pilsner (Weyermann) (3.3 EBC) 1.00 kg Pale Malt, Maris Otter (5.9 EBC) 0.10 kg Roasted Barley (Joe White) 20.00 g Millenium [13.90 %] - Boil 60.0 min 15.00 g Styrian Goldings [4.80 %] - Boil 60.0 mi 20.00 g Styrian Goldings [4.80 %] - Boil 25.0 mi 15.00 g Liberty [4.90 %] - Boil 25.0 min 20.00 g Styrian Goldings [4.80 %] - Boil 10.0 mi 15.00 g Liberty [4.90 %] - Boil 10.0 min 20.00 g Styrian Goldings [4.80 %] - Steep/Whirlp ------------------------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ICzed Posted July 4, 2014 Share Posted July 4, 2014 okay looks like there are a lot of toucans being brewed or in the final stage of planning... so I have a question how much sugar / dex or even light dry malt is too much for a standard toucan stout dark ale I figure my first one was so sweet and silky smoooth with 2.5 kg of different sugars and malty bits why not give it more oomph so they last longer and I do like to have my brews as dark and potent as possible ...... Hey Bakus' date=' have you tried playing around with any brewing spreadsheets? There is a decent one over at the Aussie Home Brewer forum for free. It all comes down to personal taste I guess, what I think might be too much might not be enough for you. I'm only a novice myself but the Coopers recipes are really great and always turn out really well. Perhaps this recipe of theirs might be up your alley. You will be able to get all the ingredients from Big W as well which is handy: [u']Russian Imperial Stout[/u] 1.7kg Coopers Stout 1.7kg Coopers Dark Ale 1.7kg Coopers Lager 1kg Coopers Dextrose (or table sugar) Coopers Carbonation Drops http://www.coopers.com.au/#/diy-beer/beer-recipes/strong/detail/russian-imperial-stout/ Link to comment Share on other sites More sharing options...
Beerlust Posted July 4, 2014 Share Posted July 4, 2014 Hi ICzed. So I took the plunge the last weekend and bought a second FV Good move. You'll find being able to brew more often will accelerate your learning. It is one of the best moves I've made since returning to home brewing. I pretty much have 2 brews going all the time. Not as many as Ben10 has going at one time (see detailed schematic below)' date=' but enough to keep me going. [img']biggrin[/img] Good luck with the brews ICzed, they look pretty nice! P.S. Sorry Ben if I underestimated the number of active fermenters you have going! Hehe! Cheers, Anthony. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted July 4, 2014 Author Share Posted July 4, 2014 You'll find being able to brew more often will accelerate your learning. It is one of the best moves I've made since returning to home brewing. I pretty much have 2 brews going all the time. +1 What's your best move' date=' Lusty? I'll tell you mine if you tell me yours![img']biggrin[/img] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted July 4, 2014 Author Share Posted July 4, 2014 Double Brew Day!!! Recipe: Misty Mountain IPA Style: English IPA Estimated OG: 1.058 SG Estimated Color: 27.9 EBC Estimated IBU: 55.3 IBUs Ingredients: ------------ 3.00 kg Pale Malt (Barrett Burston) (3.9 EBC) 2.00 kg Pilsner (Weyermann) (3.3 EBC) 1.00 kg Pale Malt' date=' Maris Otter (5.9 EBC) 0.10 kg Roasted Barley (Joe White) 20.00 g Millenium [13.90 %'] - Boil 60.0 min 15.00 g Styrian Goldings [4.80 %] - Boil 60.0 mi 20.00 g Styrian Goldings [4.80 %] - Boil 25.0 mi 15.00 g Liberty [4.90 %] - Boil 25.0 min 20.00 g Styrian Goldings [4.80 %] - Boil 10.0 mi 15.00 g Liberty [4.90 %] - Boil 10.0 min 20.00 g Styrian Goldings [4.80 %] - Steep/Whirlp ------------------------------------------------------------------------------------- Hey Benny, What is the yeast? Why the Pilsner malt? I've got 20Kg of Pilsner that I might start mixing into all my brews to stretch the Pale ale malt out. Link to comment Share on other sites More sharing options...
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