Magnaman Posted February 9, 2014 Share Posted February 9, 2014 G'day everyone, my first thought on changing a kit brew, just throwing up an idea for an Aussie draught style beer harking back to working class Sydney of the 1970's, some of you may have been there. The first step on a journey. K&K with short boil with hop addition, if that's the right description? So please comment, am I dreaming, just guessing I have no idea? What yeast? Go with kit or other? boil 2 litre water 500g DDM @ rolling boil add 20g Pride of Ringwood, boil 10 minutes, flame out add further 20g Pride of Ringwood, let stand for 5 minutes. Pour into FV add the rest of the DDM and 500g of dextrose and the contents of the Coopers Draught can. Fill FV to 23 litres checking temp, pitch yeast. 1 Can Coopers Draught 800g of Dark Dry Malt 500g of Dextrose 20g Pride of Ringwood, @ boil 10 minutes 20g Pride of Ringwood, @ flame out for 5 minutes Yeast, kit or other? Please comment after you stop laughing, thanks' in advance. Link to comment Share on other sites More sharing options...
Magnaman Posted February 9, 2014 Author Share Posted February 9, 2014 OK, maybe a slight change? for a first step? Coopers Draught 1.7 kg Amber dry Malt 800g Dextrose 500g Pride of Ringwood 10g @ 10 minutes Pride of Ringwood 10g @ flame out for 5 minutes Same method as above. Link to comment Share on other sites More sharing options...
ben 10 Posted February 10, 2014 Share Posted February 10, 2014 Where is the love hey? From what I understand POR is generally used as a 60 minute bittering addition. I have no idea actually, having never used POR. I bought some SuperPride recently and will be making a beer with that, it is a newer cousin of POR. BTW if doing a 2 litre boil all you need is 200g of DME in it. Link to comment Share on other sites More sharing options...
Magnaman Posted February 10, 2014 Author Share Posted February 10, 2014 Where is the love hey?From what I understand POR is generally used as a 60 minute bittering addition. I have no idea actually' date=' having never used POR. I bought some SuperPride recently and will be making a beer with that, it is a newer cousin of POR. BTW if doing a 2 litre boil all you need is 200g of DME in it.[/quote'] Thanks' for the info Ben 10, I'll take that on board and keep doing some research. Link to comment Share on other sites More sharing options...
Malter White Posted August 28, 2019 Share Posted August 28, 2019 On 2/9/2014 at 10:38 PM, Magnaman said: G'day everyone, my first thought on changing a kit brew, just throwing up an idea for an Aussie draught style beer harking back to working class Sydney of the 1970's, some of you may have been there. The first step on a journey. K&K with short boil with hop addition, if that's the right description? So please comment, am I dreaming, just guessing I have no idea? What yeast? Go with kit or other? boil 2 litre water 500g DDM @ rolling boil add 20g Pride of Ringwood, boil 10 minutes, flame out add further 20g Pride of Ringwood, let stand for 5 minutes. Pour into FV add the rest of the DDM and 500g of dextrose and the contents of the Coopers Draught can. Fill FV to 23 litres checking temp, pitch yeast. 1 Can Coopers Draught 800g of Dark Dry Malt 500g of Dextrose 20g Pride of Ringwood, @ boil 10 minutes 20g Pride of Ringwood, @ flame out for 5 minutes Yeast, kit or other? Please comment after you stop laughing, thanks' in advance. Hi Magnaman. I know I'm drawing a long bow here because this was 5 years ago but do you remember how it turned out? I just mixed a similar batch hoping to get that "front bar draught" type of result. I'm hosting my daughter's 18th next month and have commercial beer and cider for the guests but thought I'd supplement it with HB in case they drink more than I've bought. Coopers Draught 1.7kg BE3 1kg 12g POR hops steeped for 60 mins Kit yeast pitched at 21C. 23 litres - OG 1037. Link to comment Share on other sites More sharing options...
Beerlust Posted August 28, 2019 Share Posted August 28, 2019 Good luck on a reply from the O.P on that one. Something in the VB zone I would expect. No need to steep for 60mins either. 20-25mins is fine. Try to get the ferment temp down under 20 if you can. Cheers, Lusty. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted August 28, 2019 Share Posted August 28, 2019 Hey @MUZZY I would suggest you use a lager yeast. Saflager W-34/70 at 12°C. Even if you do not lager it, it should still be acceptable by a months time. 1 Link to comment Share on other sites More sharing options...
Lab Cat Posted August 28, 2019 Share Posted August 28, 2019 I think any HB kit today would surely pee on a 70s style draught? I mean, you'd have something to taste.... 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 28, 2019 Share Posted August 28, 2019 Depends on the draught I guess. I've had Tooheys flag ale and Resch's, and for megaswill they weren't bad beers. Actually had some flavour. Link to comment Share on other sites More sharing options...
Malter White Posted August 28, 2019 Share Posted August 28, 2019 @Beerlust I did say I was drawing a long bow but there's no harm in trying. Thanks for the advice too. Link to comment Share on other sites More sharing options...
Malter White Posted August 28, 2019 Share Posted August 28, 2019 @Shamus O'Sean Thanks for the tip but I'd already made the brew. Still nice to have the info for future reference. 1 Link to comment Share on other sites More sharing options...
Marty_G Posted August 29, 2019 Share Posted August 29, 2019 13 hours ago, Lab Rat said: I think any HB kit today would surely pee on a 70s style draught? I mean, you'd have something to taste.... I am not sure if you were in Sydeny during the 70's but there was some pretty good draught beers. The main brewers fought hard for market share Tooths, Tooheys and Reschs. Tooths made a new and an old as did Tooheys and Reschs made a good ale. I was a Reschs or a Tooths Old drinker. They were great days could get a schooner, a packet of smokes and get change from 50 c ... pretty sure when i started going to the pub in 74 schooners were 15c in the lounge and 13c in the saloon and public bars .... great days when pubs have 3 bars ... 1 Link to comment Share on other sites More sharing options...
Marty_G Posted March 6, 2020 Share Posted March 6, 2020 Have resurrected this as I am now testing my AG recipe making skills and trying to have a go at recreating an old school tap version of Reschs. So this is my train of thought Resch was a German so he would have used German recipes as opposed to Toohey who was Irish and Tooth who was English so they would have used methods and hops they were familiar with. May way of thinking is throw together a German Ale recipe in the 17 EBC range and bitter it with POR or Super Pride and flavour it with one of the German hops like Perle. So brain trust what the verdict ... Link to comment Share on other sites More sharing options...
Hairy Posted March 6, 2020 Share Posted March 6, 2020 You should check out the book “Bronzed Brews: Homebrewing Old Australian Beers” by Peter Symons. 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted March 7, 2020 Share Posted March 7, 2020 2 hours ago, Hairy said: You should check out the book “Bronzed Brews: Homebrewing Old Australian Beers” by Peter Symons. I’ll have a look at that Hairy, sounds interesting Link to comment Share on other sites More sharing options...
Marty_G Posted March 7, 2020 Share Posted March 7, 2020 21 hours ago, Hairy said: You should check out the book “Bronzed Brews: Homebrewing Old Australian Beers” by Peter Symons. I have been looking around and the author has published another called "6 o'clock brews" which has 54 recipes in it. In this book he was granted access to the Cooper archives and this is from the blurb "... granted the rare privilege of access to Cooper’s Brewery archives, I am especially pleased to be able to document the evolution of Cooper’s beers over 100 years or so." Thanks for the heads up on that book, do you have a copy? This week I will be ordering both and be picking the eyes out of the recipes and start making some "old school" beers. These are two of the older examples that I have come across from the book. One a 1917 recipe for a Tooth Pale Ale and the other a series of English recipes from the 1930's which is out of his 3rd book which is about English beers. https://5c3da090-f5c1-4f39-a7ff-ea5c3f24bf3c.filesusr.com/ugd/e1fc4d_0158ab5b90a34c918b8e2782a9425cf6.pdf?index=true https://www.whitelabs.com/sites/default/files/1917 Tooth’s Pale Ale Recipe.pdf 1 1 Link to comment Share on other sites More sharing options...
Beerlust Posted March 7, 2020 Share Posted March 7, 2020 I got quite interested in the Tooth's recipe & more so the Melbourne Ale yeast strain soon after Ben 10 first mentioned the Bronzed Brews book back in 2016. I eventually got hold of the yeast late last year & brewed a beer with it. I put together a nice malt bill & used simple additions of just Mt. Hood throughout the boil & a small dry hop. I was very impressed with the yeast, it's fermentability & flavour, & the beer was ridiculously easy to throw down & did not last long in the keg. I still have some of this yeast in the fridge & must attempt another brew with it soon. Best of luck with whatever you decide to put down Marty. Lusty. 4 Link to comment Share on other sites More sharing options...
Marty_G Posted March 8, 2020 Share Posted March 8, 2020 Well I have been scouring the depths of the net for the last 24 hours and have come across a common theme for beers made prior to the 50's. The common hops used where EKG and an Australian variant of Cluster. That was before when PoR was developed then it took over. Also sugar was used as an adjunct in most of the recipes. The strain of yeast that was rediscovered in the yeast vault in England and now know as WLP059 Melbourne Ale was the yeast that seems to have been widely used from the 20's onwards. Sorry for rehashing this for those who have been contributing for the last 5 years or more as i assume this was discussed when "Bronzed Brews" was 1st published but I am really finding this fascinating. Cant wait to get the books. So I have come across quite a few reproductions of the style of Australian Pale/Sparkling Ale and this seems to be a reasonable staring point for it. Maris Otter 36.1 % Pilsner 34.2 % Corn 8.0 % Sugar 21.7 % 4.00 g Cinnamon Stick Mash 90.0 mins) 10.00 g East Kent Goldings (EKG) [4.20 %] - First Wort 90.0 min Hop 7 3.2 IBUs 30.00 g Goldings, East Kent [4.20 %] - Boil 70.0 min Hop 8 8.5 IBUs 17.00 g Super Pride [13.70 %] - Boil 70.0 min Hop 9 15.8 IBUs 40.00 g Goldings, East Kent [4.20 %] - Boil 30.0 min Hop 10 8.5 IBUs 1.11 Items Whirlfloc Tablet (Boil 15.0 mins) 2.0 pkg Melbourne Ale (White Labs #WLP059) That comes in around 9 EBC and 36 IBU for a 40l batch so the hop weights need to be adjusted for the applicable batch size. I have done a recipe which reduces the sugar by a couple of percent and add some roasted barley to get it to the colour that I recall Reschs being in the 70's which was around 17-18 EBC. The BU:GU ratio of that recipe is 1.01. I wont be brewing it until I can get some WLP 059 Melbourne Ale which is sold by KegLand but is out of stock. Anyway will update any further findings for any old school beer lovers who may be interested and not into american hop bombs. I like many others recall a time when Australian commercial beers were pretty much all ales and had flavour. Not like the lager driven swill of today. Hmm, wonder if I can find a recipe for Toohey Flag Ale. Also apologies for being NSW centric but that is where I grew up. 1 Link to comment Share on other sites More sharing options...
Beerlust Posted March 9, 2020 Share Posted March 9, 2020 (edited) 23 hours ago, MartyG1525230263 said: Maris Otter 36.1 % Pilsner 34.2 % Corn 8.0 %Sugar 21.7 % 4.00 g Cinnamon Stick Mash 90.0 mins) 10.00 g East Kent Goldings (EKG) [4.20 %] - First Wort 90.0 min Hop 7 3.2 IBUs 30.00 g Goldings, East Kent [4.20 %] - Boil 70.0 min Hop 8 8.5 IBUs 17.00 g Super Pride [13.70 %] - Boil 70.0 min Hop 9 15.8 IBUs 40.00 g Goldings, East Kent [4.20 %] - Boil 30.0 min Hop 10 8.5 IBUs 1.11 Items Whirlfloc Tablet (Boil 15.0 mins) 2.0 pkg Melbourne Ale (White Labs #WLP059) That comes in around 9 EBC and 36 IBU for a 40l batch so the hop weights need to be adjusted for the applicable batch size. I have done a recipe which reduces the sugar by a couple of percent and add some roasted barley to get it to the colour that I recall Reschs being in the 70's which was around 17-18 EBC. The BU:GU ratio of that recipe is 1.01. Just be mindful that with a lot of these old recipes they would often use raw sugar, & quite often, "invert" sugar, not plain refined sugar as it implies if reading today. A lot of traditional English ales use invert sugar to create the slight caramel taste, increase colour, but also maintain a lowish final gravity due to it's higher fermentability vs grain based alternatives. So by you saying you've needed to add roasted barley to attain the Reschs colour, lends me to believe the sugar in this recipe is either darker to begin with, or is in fact a version of invert sugar. Best of luck with the brew Marty. Lusty. Edited March 9, 2020 by Beerlust 1 Link to comment Share on other sites More sharing options...
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