Snags Posted June 1, 2011 Share Posted June 1, 2011 Hey guys, I'm thinking of trying a new recipe as follows; Cooper original Lager/or Draught Can Coopers Wheat Malt 250/300g Caramalt 15g Hallertau @15, 5, flameout (might just steep???) Dry hop Tettnanger Yeast unsure. . .? Which kit would best suit this? I'm almost leaning towards the Draught. Any further ideas or tweaks? Cheers, Mick. Link to comment Share on other sites More sharing options...
Trusty1 Posted June 1, 2011 Share Posted June 1, 2011 YEP. Dunno about the TET hops, but the bones are good. I made a draught with a tin of wheat malt along with some Nelson savin hops and it was a ripper. Came out like a simpler version of a Golden ale. Let us know what you do and how you go. Link to comment Share on other sites More sharing options...
Snags Posted June 1, 2011 Author Share Posted June 1, 2011 Yeah, still unsure about hops. Was tossing up between Tettnanger and Saaz as a dry hop, thought I'd try something different. I'm even thinking of doing an ebay search and seeing if I can get some Marynka and/or Lublin hops. So a decent Ale yeast would suffice? Link to comment Share on other sites More sharing options...
Guest Posted June 1, 2011 Share Posted June 1, 2011 I haven't used Tett so won't comment re hops. However, you shouldn't go wrong with US-05, it's a pretty good, hardy, generic ale yeast. Link to comment Share on other sites More sharing options...
Snags Posted June 1, 2011 Author Share Posted June 1, 2011 Thanks Bill. Tettnanger is supposed to be similar to Lublin and Saaz. From what I've heard anyway. Might go with Saaz over Tett yet, and the ebay search showed no results for Lublin or Marynka hops[sad] Link to comment Share on other sites More sharing options...
Snags Posted June 1, 2011 Author Share Posted June 1, 2011 Woh, just looked on Craftbrewer at all the yeasts available. . .[pinched] Dang! Any other recommendations for yeasts? I'd like the hop and malt characters to really shine. Link to comment Share on other sites More sharing options...
Muddy Waters Posted June 1, 2011 Share Posted June 1, 2011 I always buy the American Ale Twin Pack from Craftbrewer for my ales - Good value (It is the same as US-05). This (or US-05) is what I'd recommend if you are looking to make a Pale Ale [biggrin] Link to comment Share on other sites More sharing options...
Snags Posted June 1, 2011 Author Share Posted June 1, 2011 Ok, so with my exceedingly limited knowledge [innocent] , I'm going to ask another stupid question. . .is the recipe I've listed considered to be a Pale Ale? Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2011 Share Posted June 2, 2011 I always buy the American Ale Twin Pack from Craftbrewer for my ales - Good value (It is the same as US-05). This (or US-05) is what I'd recommend if you are looking to make a Pale Ale [biggrin] Wow!!.... I have never seen that available, that is virtually 2 for the price of one.!! Lol I can't see the forest through the trees at Craftbrewer.... there are so many goodies available, I really wish I could visit them one day and meet Ross and his brewery. I have been patiently waiting for their next DOTM as there may be some good prices coming up soon. Thanks for the link Muddy. Snags, I wouldn't think that is in the style of a Pale Ale (I could be wrong though) but the link to the yeast Muddy provided is a great price and would work well with this recipe. Link to comment Share on other sites More sharing options...
Snags Posted June 2, 2011 Author Share Posted June 2, 2011 Settled on this so far. Thomas Coopers Traditional Draught 1.7k Coopers Wheat Malt or Amber Malt extract 1.5k 250g Weyermann Rye Caramel Malt 15g Hallertau @15-5-flameout US-05 yeast Dry hop Hallertau or Tettnanger I think I'm going to skip the hop boiling, as I'm sure I'm going to end up ruining it. I don't have a way to control temp etc, I don't trust electric stoves, and have no other equipment (boilers etc) to do so yet. [crying] I really wanted to try the hop boiling. Would a hop tea work Ok in it's place? Hopefully the end result will be ok. . . Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2011 Share Posted June 2, 2011 Snags, there is no need to control the temp for hop additions as you can visually see when it is boiling and you only need to boil for the additions. No need to monitor it, well except for the purpose of timing of course. I see no reason why you couldn't do a hop boil if you want as all you need is a pot and a heating source (stove). Link to comment Share on other sites More sharing options...
Snags Posted June 2, 2011 Author Share Posted June 2, 2011 Ok, sorry I think I was confusing the hop boil, and doing the mashing. . .[innocent] So does the time frame for the boil (bittering/flavor/aroma) differ between different hops? I suppose I'm not so much after making it more bitter, just want extra flavor and aroma, as long as it balances out. . . if that makes sense[love] Are whole hops better all round? Or are the plugs/pellets just as good? And what's the easiest to use for a first time? Link to comment Share on other sites More sharing options...
Matty A Posted June 2, 2011 Share Posted June 2, 2011 I use pellets as I don't grow my own (yet [ninja]). If your only looking for flavour and aroma try only 10 minute or less boils and dry hopping. Depending on the hop will depend on the flavour aroma etc and it will also determine the bitterness level as well. so asking about the boil time frame is a little irrelivant as one hop will be more bitter then the other. Link to comment Share on other sites More sharing options...
Snags Posted June 2, 2011 Author Share Posted June 2, 2011 Yeah that's what I thought. I'm going to go with the Hallertau. I think I'll do a 10 and 5 min of 15g then dry hop. How much water for the boil? 4 litres? And do you add any of the malt to the boil or just the hops? Link to comment Share on other sites More sharing options...
Matty A Posted June 2, 2011 Share Posted June 2, 2011 I don't normally have a lot of water, maybe 2 - 4 L and I put my malt in as well. I don't know if this has any benefit other then it dissolves it all. Also I dry hop on day 5 with just dumping the hops in the beer. Link to comment Share on other sites More sharing options...
Snags Posted June 2, 2011 Author Share Posted June 2, 2011 Cheers Matty. Another thing, how critical is cooling after the boil? I assume if it stays too hot that the aroma etc would be compromised? Link to comment Share on other sites More sharing options...
Matty A Posted June 2, 2011 Share Posted June 2, 2011 I don't I just put the boiled water in the fermenter (with the hop bags in it) and then top it up to the 23L (or whatever it is) with cooled water that I put in the fridge. I have a 20L water container that I put water in and put it in the fridge before brewing incase things are too hot. Link to comment Share on other sites More sharing options...
Guest Posted June 2, 2011 Share Posted June 2, 2011 Hallertau and Tettnanger are considered as Noble hops and will not be as bitter as if you used POR for example. Even though I have seen some people use these hops for bittering they are mainly used for aroma. They have low amounts of Alpha Acids so therefore, I would think they may take a little longer than using a hop that is commonly used for bittering. I have not used either of these hops for bittering so am only giving what I think is logical. Paul, Muddy, Canadian or Yob maybye able to provide a more experienced answer. Link to comment Share on other sites More sharing options...
Matty A Posted June 2, 2011 Share Posted June 2, 2011 I have never used them either. I am sure PB2 will enlighten us with his knowledge. Link to comment Share on other sites More sharing options...
Matty A Posted June 2, 2011 Share Posted June 2, 2011 A little off topic but I found this on the internet whilst searching for Zywiec. Zywiec Clone Link to comment Share on other sites More sharing options...
Snags Posted June 2, 2011 Author Share Posted June 2, 2011 Haha, yeah I have that one too. But I'm pretty sure from researching that Zywiec used Marynka hops as it's bittering hop, and Lublin for it's aroma/flavor. Both are extremely hard to find. . . Link to comment Share on other sites More sharing options...
LeonardC2 Posted June 3, 2011 Share Posted June 3, 2011 I'd use the OS Lager can over the OS Draught. I've used both,& so far,the Draught is a bit bitter,even with the way I brewed it. Boil 9.5L (2.5G) of water in your BK. Where I used 3lbs (about 1.4kg)of plain light DME,you'd dump in the unhoped malt can & stir it in. Then do your hop additions. At flame out,I did the steeping hop addition for 10mins with a lid on my brew kettle. Then add the OS Lager can. I also used an ice water bath in the sink with a floating thermometer to get the wort down to pitch temp. This also said to cut chill haze later. I re-hydrated the cooper's ale yeast,& it did just fine. What I've got that looks to be ready to bottle now is a straw gold with a wee blush of amber. But with the flavor/aroma hops I used in conjunction with the OS Draught can,it's got some serious hops in there. Can't wait till it's ready to drink,maybe a bit less bitter than it is now. But that's the way the OS Draught is. And why I suggest using the OS Lager,it gives better malt profile for such things. And the Haulertau & Tetnanger are related,but a wee bit different,so go ahead & use both. It's not uncommon to do so. Link to comment Share on other sites More sharing options...
Snags Posted June 3, 2011 Author Share Posted June 3, 2011 Thanks mate for the informative answer! Bitter is not so much what I'm aiming for, so I think I will do the OS Lager. It's hard to explain what I'm really after, especially if no-one has sampled the beers that I like. I think after this one I'm going to try an extract brew, with these ingredients I've researched a bit on 'Craftbrewer' as I think they'll work nicely together, I just need to work out a decent formula. . .[biggrin] 1.5kg Coopers Light Malt Extract 1.5kg Liquid Munich Malt extract 250g Briess Victory Malt 150g Weyermann Rye Caramel Malt 80g Perle hops (bittering) 25g Saaz (Flavor/aroma) Dry hop Hallertau Yeast ? Not sure whether or not to use ale or lager yeast. . . *(Think I'll put 2 brews down the same, one with Safale US56 Ale Yeast, and one with a Lager yeast, and I'll compare the two) Link to comment Share on other sites More sharing options...
Snags Posted June 3, 2011 Author Share Posted June 3, 2011 Maybe something like this; Crush and steep in 2L of water ( 65\xb0C) for 30 minutes; 250g Briess Victory Malt 150g Weyermann Rye Caramel Malt Strain the grain water into brew pot. Sparge the grains with 2L water at 65\xb0C. Add water to the brew pot for 6L total volume. Bring the water to a boil, remove the pot from the stove, and add: 1.5kg Coopers Light Malt Extract 1.5kg Briess Liquid Munich Malt Extract 80g Perle (bittering hop) @ 45 mins Add water until total volume in the brew pot is 9 L. Boil for 45 minutes then add: 15g Saaz (flavor hop) @ 10 mins Boil for 10 minutes then add: 10g Saaz (aroma hop) Boil for 5 minutes, remove pot from the stove, and cool. Strain the cooled wort into the primary fermenter and add cold water to 20 L. When the wort temperature is under 26\xb0C, pitch suitable yeast. Dry Hop with 12g Hallertau/Tettnanger once Krausen settles for at least 5 days. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted June 4, 2011 Share Posted June 4, 2011 Hi Snags, I think your extract recipe looks good. I don't drink very much German beer but i think your choice of hops are fine. Hallertau, Tettnang, and Perle all work as bittering hops. Whole hops should be boiled for 60-90 mins for bittering (45-60mins for pellets). As far as comparing the OS Lager vs. OS Draught kits. I find it difficult to make the OS Lager taste good. The Draught on the other hand in a far better choice to use as a base kit or just a simple Kit/Kilo brew. That's only my humble opinion and i've never tasted Leonards Pale Ale. Chad Link to comment Share on other sites More sharing options...
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