Matty A Posted July 19, 2012 Share Posted July 19, 2012 This reminds of something I've read before?!?!?! Oh yes..It was the thread Christopher was quoting [biggrin] ...Deja Vu all over again: I was thinking the exact same thing but couldn't think of what the thread was. That thread was the reason that I didn't quit brewing. Link to comment Share on other sites More sharing options...
KevinH Posted August 2, 2012 Share Posted August 2, 2012 Put down this brew a couple of days ago and it smells amazing. Can't wait to taste it [joyful]. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 3, 2012 Share Posted August 3, 2012 I'll be giving this one a go soon too, just as soon as my stout is done. I've noticed that it's quite similar to the actual sparkling ale recipe though and these are quite different beers so ... how's it work? Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 3, 2012 Share Posted August 3, 2012 I've always wondered who the hell Dr. Smurto is?[annoyed] While we're at it. Who the hell is James Squire?[annoyed] [annoyed] Neither one of these dude are from around here![annoyed] [alien] [biggrin] Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 3, 2012 Share Posted August 3, 2012 I usually drink JSGA on tap at my pub, when I first tried it I didn't really like it compared to the Amber, but I tried it again after I brewed my Centenarillo Ale (and after they took Amber off tap), and for some reason I enjoyed it a lot more. Maybe because I recognised the hops in it. [lol] But certainly one I think I'll give a go at brewing when it starts getting warmer. Link to comment Share on other sites More sharing options...
Hairy Posted August 3, 2012 Share Posted August 3, 2012 I've always wondered who the hell Dr. Smurto is?[annoyed] While we're at it. Who the hell is James Squire?[annoyed] [annoyed] Neither one of these dude are from around here![annoyed] [alien] [biggrin] James Squire was a convict & brewer and the Malt Shovel Brewery named their beers after him. The convicts appear to be the good guys in Australian history [wink] James Squire - Wikipedia Dr Smurto* is a homebrewer and regular contributor to Australian brew forums. He is yet to have a Wikipedia page [innocent] * He actually has a lot of knowledge and is willing to share it. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted August 4, 2012 Share Posted August 4, 2012 Nice one , Hairy! Thanks! Link to comment Share on other sites More sharing options...
King Ruddager Posted August 5, 2012 Share Posted August 5, 2012 I'll be giving this one a go soon too' date=' just as soon as my stout is done. I've noticed that it's quite similar to the actual sparkling ale recipe though and these are quite different beers so ... how's it work?[/quote'] (just wanted to bump this question) Link to comment Share on other sites More sharing options...
Hairy Posted August 5, 2012 Share Posted August 5, 2012 DrSmurto's Golden Ale is now a little different to the one listed above. Below is a link to the recipe at AHB (kit version at the bottom of the page): DrSmurto's Golden Ale The current recipe uses wheat malt instead of light malt and also includes some caramalt grains. I would run with that one if you have the ingredients. Otherwise, to answer your original question, the difference was the addition of dex in the Sparkling Ale recipe which makes it stronger and the JSGA clone has Amarillo hop additions. Link to comment Share on other sites More sharing options...
King Ruddager Posted August 7, 2012 Share Posted August 7, 2012 Okie dokie, let's see ... Thomas Cooper's Sparkling Ale can ... \u2713 Coopers wheat malt extract can ... \u2713 15g Amarillo @ 15, 5 and dry hopped ... \u2713 (15g each time, right? Not three lots of 5 making 15 in total?) US05 yeast ... \u2713 250g Caramalt ... wait, what's this? Grain? If for some reason I really had to make this I'd use the following steps, which I've done before in other brews: 1. I don't know anything about grain so in this case I'll just feed that to the birds 2. Bring 2 litres of water to the boil and add hops so that the first lot is in there boiling for 15 minutes and the second for 5 3. Add that to the fermenter with the cans of Coopers stuff 4. Fill to ... um ... 21-23 litres I suppose and dry-pitch yeast 5. Be patient 6. Dry-hop the last bit of hops about a week in 7. Be patient again I suck at steps 5 and 7, but this is on par with the most complicated (I know, it's simple) brews I've done to date. I have also seen talk of people boiling the liquid malt and hops together. I don't have a very big pot (thinking of buying a ~6L one soon, but current one is very small) and I've heard people saying "just add 8L of water..." so yeah, I can't do that but I might be able to do a smaller amount? Is there some kind of golden ratio? Also, do you add it at the start and bring it to the boil or add it at the same time as the hops or what? Last up - the caramalt. First up, will it be fine without it? Would I need to add some dry malt as a substitute? If I do take it this far, it sounds like something I'd need to steep and so I guess I'd need a grain bag and a thermometer and I'd have to sparge it and ... wtf does all this mean anyway? And does this then leave you with the solution that you add your hops and malt to or do you do that separately? Lots of questions in there sorry - I hope one of you can help me out with it all [smile] Link to comment Share on other sites More sharing options...
Hairy Posted August 7, 2012 Share Posted August 7, 2012 Just a couple of points: 1. The recipe states it is for 20 litres so fill to 20 litres. 2. You don't need a big pot for a hop boil. Just add 2 litres of water and around 200g of malt. Bring to boil, add the hops and start the timing schedule. 3. If you don't want to use the grains then just skip it. If you do then heat around 1-2 litres of water in a pot to around 65-70 degrees. If you don't have a thermometer then bring 2/3 of the water to boil, turn off the heat and then add 1/3 tap water. Add the cracked grains, cover with a lid and leave for 30 minutes. Then strain into the FV; don't worry about sparging. 4. If you decide not to use the grains then you don't have to replace it with malt. The grains will give flavour & colour but very little fermentable sugar. 5. Be patient [rightful] Link to comment Share on other sites More sharing options...
King Ruddager Posted August 7, 2012 Share Posted August 7, 2012 Thanks again Hairy! Hmmm, doesn't sound too hard actually ... Link to comment Share on other sites More sharing options...
Hairy Posted August 8, 2012 Share Posted August 8, 2012 Once you have done it you will realise how easy it is. Don't stress out about it and enjoy it. You do get more enjoyment out of making beer with grains & hops rather than just tipping malt & sugar in a bucket and mixing with water. Plus you will have to try really, really hard to stuff it up. One thing I forgot to mention was boiling the grain liquid. To be sanitary it would be best to strain the grain liquid into another pot after steeping and then boil this for 15 minutes. I usually use this liquid as part of the hop boil since I would be boiling that for 15 minutes anyway. But then there have also been occasions when I have just tipped the grain liquid into the FV without boiling and without problems [bandit] If you are looking at getting a bigger pot then get one bigger than 6 litres. Big W have 19 litre stock pots for around $20. These are perfect for when you move up to extract brewing or partials and you are doing bigger boils. Link to comment Share on other sites More sharing options...
ChristopherK2 Posted August 8, 2012 Share Posted August 8, 2012 Interesting - I want to try the recipe Dr Smurto put up at AussieHomebrewer. That recipe mentions Caramalt. Is that easy to get - brewshop? Where does it sit in the process? How is it treated? Does it become part of the boil? or is just added to the fermenter? Link to comment Share on other sites More sharing options...
Hairy Posted August 8, 2012 Share Posted August 8, 2012 Caramalt is a type of light crystal grain and is readily available. If you can't get Caramalt then get any light/pale crystal. As for the process, refer to point 3 in the post #61 above (and additional comments in post #63). Link to comment Share on other sites More sharing options...
Swamp Fox Posted August 8, 2012 Share Posted August 8, 2012 Once you have done it you will realise how easy it is. Don't stress out about it and enjoy it. You do get more enjoyment out of making beer with grains & hops rather than just tipping malt & sugar in a bucket and mixing with water. Plus you will have to try really, really hard to stuff it up. +1 Hairy. I'm enjoying the fruits of my labour - the recent recipe of the month Hop Gobbler, my first attempt at using hops and grain as supplements to the can and kilo. Whilst it was by no means a complicated process, I just followed the recipe AND adhered to PB2's Brewing Triangle and the end result blew away any previous brews I'd made. I tried really hard to stuff it up and I get called 'passion fingers' a lot.......... Link to comment Share on other sites More sharing options...
ChristopherK2 Posted August 8, 2012 Share Posted August 8, 2012 Caramalt is a type of light crystal grain and is readily available. If you can't get Caramalt then get any light/pale crystal. As for the process, refer to point 3 in the post #61 above (and additional comments in post #63). You see, being a noob, I thought Crystal was some sort of, well, crystal. hehe. Thanks. all makes sense now. In terms of getting a grain [and caramalt doesn't seem to be at my local brewshop] wouldthis be an alternative? Simpson Crystal Pale. Link to comment Share on other sites More sharing options...
Hairy Posted August 8, 2012 Share Posted August 8, 2012 In terms of getting a grain [and caramalt doesn't seem to be at my local brewshop] wouldthis be an alternative? Simpson Crystal Pale. Yep. That will be fine mate. Link to comment Share on other sites More sharing options...
aaronp6 Posted August 9, 2012 Share Posted August 9, 2012 Hi, Just put this in to the fermenter last night, with my only concern that I did not strain the hops from the wort. Can any one enlighten me on what the outcome of this may or may not be? Am I on the right track presuming because I am dry hopping later that this should not matter, or will this brew be hopped off its lips. Thanks Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 9, 2012 Share Posted August 9, 2012 I don't think it will matter much.. they will just float around and eventually sink to the trub in the bottom like the dry hops, unless you put the dry hops in a bag or something... you'll still get some matter in the beer but nothing like if you just throw them in loose. Link to comment Share on other sites More sharing options...
aaronp6 Posted August 9, 2012 Share Posted August 9, 2012 Thanks, was more concerned with flavour, some finings before bottling andextra time on the yeast cake might be in order. Cheers Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 9, 2012 Share Posted August 9, 2012 Ah yeah you won't get any more flavour out of them, they have to be boiled to get flavour and since you're obviously not gonna be boiling it during fermentation it will be fine. I normally leave my ales in the fermenter for 2 weeks from pitching yeast until bottling. About a week to ferment and another week to let the yeast clean up a bit, produces a cleaner and clearer beer. Cheers, Kelsey Link to comment Share on other sites More sharing options...
Trusty1 Posted August 10, 2012 Share Posted August 10, 2012 Most on here will recommend not using finnings and just leaving another few days to a week. If you give the fermenter a slap it will make particles in suspension drop out. you can actually see bits drop straight away! Cold conditioning also helps. If you have a fridge for that. Link to comment Share on other sites More sharing options...
Guest Posted August 10, 2012 Share Posted August 10, 2012 Finings is a plus for me. I Gelatine all the time and CC and still it makes a difference. However, I go through some beer too so waiting that extra time for me, I really can't do. All finnings do is speed up the process that temperature and time provide anyway. Link to comment Share on other sites More sharing options...
aaronp6 Posted August 10, 2012 Share Posted August 10, 2012 Thanks again for putting the mind at ease guys, have seen the benefits in all my brews to leaving them for 14 days in FV, that should get most floaties to the bottom. This seems to be going along nicely right now, my brew fridge smells amazing. Thanks to the good doctor for sharing this recipe. Link to comment Share on other sites More sharing options...
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