ash Posted August 24, 2012 Share Posted August 24, 2012 Going to put down Pb2's Julebryg for xmas,bought all the spices today,going to do it by the book at tis stage unless someone has done it & found a little sometiing special to do. [joyful] PS. God help the Broncos because Manly arn't helping the finals cause Link to comment Share on other sites More sharing options...
#20 Posted August 7, 2013 Share Posted August 7, 2013 Hi Ash. Did you make this one by the book, which kit did you use (did you use the kit yeast?) and how did it all turn out? Link to comment Share on other sites More sharing options...
King Ruddager Posted August 7, 2013 Share Posted August 7, 2013 Does the coriander need to be ground? Link to comment Share on other sites More sharing options...
McFrankel Posted August 10, 2013 Share Posted August 10, 2013 I ground the ingredients to get a bit more aroma from them. [devil] My suggestion would be to follow PB2's directions. It turns out great and if you start now it will be a cracker by Xmas. Link to comment Share on other sites More sharing options...
ben 10 Posted June 12, 2014 Share Posted June 12, 2014 Has anyone made one of these recently, and has anyone made an all grain version? Well, a Danish friend recommends the Tuborg Julebryg which is made by Carlsberg http://www.carlsberggroup.com/brands/Pages/Tuborgjulebryg.aspx Strong Pilsner is denoted as the type. "Tuborg Julebryg is a bottom-fermented, wiener beer brewed on lager, münchener and caramel malt with English liquorice. The beer is dark-golden with a fresh aroma of caramel, grain, liquorice and blackcurrant." Link to comment Share on other sites More sharing options...
ben 10 Posted July 9, 2014 Share Posted July 9, 2014 Recipe: Julebryg I Style: Wiener Recipe Specifications -------------------------- Batch Size (fermenter): 23.00 l Estimated OG: 1.054 SG Estimated Color: 26.5 EBC Estimated IBU: 25.1 IBUs Boil Time: 60 Minutes Ingredients: ------------ 3.99 kg Pilsner (Weyermann) (3.3 EBC) Grain 1 70.9 % 1.14 kg Munich I (Weyermann) (14.0 EBC) Grain 2 20.2 % 0.25 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3 4.4 % 0.25 kg Crystal (Joe White) (141.8 EBC) Grain 4 4.4 % 10.00 g Millenium [13.90 %] - Boil 60.0 min Hop 5 13.8 IBUs 30.00 g Saaz [3.75 %] - Boil 30.0 min Hop 6 8.6 IBUs 20.00 g Saaz [3.75 %] - Boil 10.0 min Hop 7 2.7 IBUs 2 Star Anise - Boil 5 min Mash Schedule: BIAB, Medium Body Total Grain Weight: 5.63 kg ---------------------------- Name Description Step Temperat Step Time Saccharification Add 33.44 l of water at 70.3 C 66.7 C 75 min Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min --------------------------------------------------------------------- Link to comment Share on other sites More sharing options...
ben 10 Posted August 8, 2014 Share Posted August 8, 2014 I made it. Today I pured it into a FV and pitched 2 re hydrated packets of MJ's lager yeast. Smelt amazing and looked amazing. The above recipe was altered slightly with the addition of 100g of roasted barley for some colour, and wow it looks good. Link to comment Share on other sites More sharing options...
JackU Posted August 20, 2014 Share Posted August 20, 2014 Hi I plan on making this brew soon. What extract can should I use? I like dark beers (well all beers) so was thinking OS Dark or IS English Bitter? Yet to make up my mind or decide on which yeast to use (depending on what brew can I choose). Suggestions? Link to comment Share on other sites More sharing options...
ben 10 Posted August 20, 2014 Share Posted August 20, 2014 I'd go the dark and use a lager yeast. Link to comment Share on other sites More sharing options...
Barossa Posted August 20, 2014 Share Posted August 20, 2014 Has anyone made one of these recently' date=' and has anyone made an all grain version? Well, a Danish friend recommends the Tuborg Julebryg which is made by Carlsberg http://www.carlsberggroup.com/brands/Pages/Tuborgjulebryg.aspx Strong Pilsner is denoted as the type. "Tuborg Julebryg is a bottom-fermented, wiener beer brewed on lager, münchener and caramel malt with English liquorice. The beer is dark-golden with a fresh aroma of caramel, grain, liquorice and blackcurrant."[/quote'] I used to work for a Danish company and drank this many times at Xmas. I now live in AUS and have really missed this beer. I have only just started home brewing (on 5th batch) and would love a dummies version of this! Link to comment Share on other sites More sharing options...
ben 10 Posted August 21, 2014 Share Posted August 21, 2014 Maybe the dark can + 1kg DME + 300g crystal and a lager yeast. Have you used grains before? Also need to boil some form of anise something. Someone I know used root, I used 2 star anise. Link to comment Share on other sites More sharing options...
Barossa Posted August 21, 2014 Share Posted August 21, 2014 Maybe the dark can + 1kg DME + 300g crystal and a lager yeast.Have you used grains before? Also need to boil some form of anise something. Someone I know used root' date=' I used 2 star anise.[/quote'] Thanks, no I have never used grains before. I have only just started to mess around with boiling and adding hops with different yeasts. So just to recap: Coopers Dark Ale Can 1kg (DME) is this the light DME? 300g crystal - what is this and do I do anything special with it? Larger yeast - do you have any suggestions? Star anise - how long did you boil this for, should I boil it with the crystal or DME or just with some water? Sorry to be such a noob! Link to comment Share on other sites More sharing options...
ben 10 Posted August 21, 2014 Share Posted August 21, 2014 Having only just made my first lagers due the increased need for time and lower temps perhaps US05 could work well at a low temp, I have heard it is nice when fermented @ 15°c. Do you have temperature controlled fermenting? Perhaps to make it easy: 1 can Dark + 1 can Amber (contains light malt plus crystal) + 500g dry malt extract. Place the DME in 5 litres water bring to boil, add 2 star anise OR 25g of licorice root and boil for 5 minutes. Strain, cool, add the cans and boiled liquid to the FV, top up to 23 litres and ferment @ 15°c. Link to comment Share on other sites More sharing options...
PB2 Posted August 21, 2014 Share Posted August 21, 2014 The Dark Ale brew can carries strong bitterness, which would be way over the top for the Tuborg Julebryg version. Have to admit that I haven't tasted it but the head of Marketing has and he reckons it's low in bitterness to the point of finishing slightly sweet. You may get a closer result with the European Lager brew can + TC Dark Malt combo. That said, if you are willing to try using specialty grains, Euro Lager + TC Amber Malt + 300g Chocolate Malt grains (handle them in the same way as described in the current ROTM) Link to comment Share on other sites More sharing options...
ben 10 Posted August 21, 2014 Share Posted August 21, 2014 The Dark Ale brew can carries strong bitterness' date=' [/quote'] Fair point, checking my All Grain it comes in at 27 (ish) ibu. Your suggestion PB2 with the Euro + Amber + Grain sounds very good actually. Link to comment Share on other sites More sharing options...
CanuckDownUnder Posted August 26, 2014 Share Posted August 26, 2014 I just started a batch of Julebyrg on Monday. I followed the Coopers recipe and was initially considering using the Dark Ale or English Bitter cans but after reading up on the Tuborg version I ended up using the European Lager brew can. After a dozen or so batches this is my first time using a lager yeast, hopefully it turns out well. Planning to crack open the first bottle Christmas Day... Link to comment Share on other sites More sharing options...
Couttsy20 Posted September 13, 2014 Share Posted September 13, 2014 Maybe the dark can + 1kg DME + 300g crystal and a lager yeast.Have you used grains before? Also need to boil some form of anise something. Someone I know used root' date=' I used 2 star anise.[/quote'] Thanks, no I have never used grains before. I have only just started to mess around with boiling and adding hops with different yeasts. So just to recap: Coopers Dark Ale Can 1kg (DME) is this the light DME? 300g crystal - what is this and do I do anything special with it? Larger yeast - do you have any suggestions? Star anise - how long did you boil this for, should I boil it with the crystal or DME or just with some water? Sorry to be such a noob! Ha. We all started somewhere. I did this last year in October - I drank some at Christmas, but the star anise was still overpowering. I cracked some open last weekend, and it's mellowed out nicely. I actually used an English Bitter can, rather than a Dark Ale. Must say, it worked out pretty well. Link to comment Share on other sites More sharing options...
Barossa Posted September 14, 2014 Share Posted September 14, 2014 Yes we must start somewhere and I am itching to try something a little harder! Would someone be able to answer what I asked! Coopers Dark Ale Can 1kg (DME) is this the light DME? 300g crystal - what is this and do I do anything special with it? Larger yeast - do you have any suggestions? Star anise - how long did you boil this for, should I boil it with the crystal or DME or just with some water? Link to comment Share on other sites More sharing options...
ben 10 Posted September 14, 2014 Share Posted September 14, 2014 Would someone be able to answer what I asked! Crystal is a grain, it needs to be "steeped" (meaning soaked) in hot water. 70°c is apparently ideal. Ensure the grain is cracked/ milled. Do it in 5 litres of water for an hour. Strain this.. Bring to a boil and boil the 2 star anise for 5 to 10 minutes. Add this to the FV. Add all other fermentables. Aim for a temp of around 15°c. I use MJ's Bohemian Lager yeast. SafLager 34/70 would work too. I used 2 packets and followed a rapid lager technique. If that sounds hard use SafAle 05 yeast @ 15°c. Link to comment Share on other sites More sharing options...
Barossa Posted September 15, 2014 Share Posted September 15, 2014 Much appreciated Ben 10. Looking at crystal there appear to be a number of options available: Crystal Malt Pale (Bairds) EBC 90 - 110 (Steep): Distinctive yet subtle caramel, toffee flavour, Also Improves head retention, aroma & body. Crystal Malt Pale (Thomas Fawcett) EBC 90 - 110 (Steep): Distinctive yet subtle caramel, toffee flavour, Also Improves head retention, aroma & body. more more Crystal Malt Medium (Bairds) EBC 140 - 160 (Steep): Distinctive medium intensity caramel, toffee flavour, Also Improves head retention, aroma & body. Crystal Malt Dark (Bairds) EBC 220 - 260 (Steep): Distinctive intense caramel, toffee flavour,with hints of burnt, roasted flavours. Improves head retention, aroma & body. Crystal Malt Dark (Thomas Fawcett) EBC 220 - 260 (Steep): Distinctive intense caramel, toffee flavour,with hints of burnt, roasted flavours. Improves head retention, aroma & body. Crystal Malt Medium - (Thomas Fawcett) EBC 140 - 160 (Steep): Distinctive medium intensity caramel, toffee flavour, Also Improves head retention, aroma & body. Any recommendation for the Julebryg brew? Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2014 Share Posted September 16, 2014 I would us Weyermann Caraaroma Malt as it is my favourite. It is dark and lovely. Link to comment Share on other sites More sharing options...
Barossa Posted September 16, 2014 Share Posted September 16, 2014 So not 'Crystal'? Link to comment Share on other sites More sharing options...
ben 10 Posted September 16, 2014 Share Posted September 16, 2014 So not 'Crystal'? Same idea, different name. Link to comment Share on other sites More sharing options...
Barossa Posted September 17, 2014 Share Posted September 17, 2014 Sorry I'm getting confused! I have no idea when it comes to grains - I have never used thee before but really want to. Can I confirm that Crystal is a type or the name of a grain as is Caraaroma. Not all grains are classed as Crystal? Appreciate the clarification. Link to comment Share on other sites More sharing options...
ben 10 Posted September 17, 2014 Share Posted September 17, 2014 Crystal is a type and Caraaroma is a brand name. This http://www.brew.is/files/malt.html may help, or it may not. Crystal and cara type grains only need steeping to rinse out the sugars, they have been "mashed" in the grain, and then kilned further to caramelise the sugars held within to varying different degrees giving different flavours. 1 Link to comment Share on other sites More sharing options...
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