Guzz Posted April 12, 2014 Share Posted April 12, 2014 Just made my first toucan recipe, which is loosely based on Smoty Ale 1 x Can of Wal's Bitter 1 x Can of Coopers English Bitter 2 Litre Hop Boil: 22 gms Cascade - 15 mins 20 gms Tettnanger, steeped for 30 minutes Yeasts: 1 x Coopers Ale Yeast (26807) 1 x Wal's Yeast (Maurivin - Mauribrew Ale 514) OG: 1049 22 Litres. The ingredients I used were chosen purely on what I had available. I have no idea what I just made, but I suspect it may be beer! Wish me luck Link to comment Share on other sites More sharing options...
Magnaman Posted April 12, 2014 Share Posted April 12, 2014 G'Day Greg H, GOOD LUCK. I hope it's is fantastic. Keep us posted! Cheers Link to comment Share on other sites More sharing options...
bert Posted April 12, 2014 Share Posted April 12, 2014 I've never herd of anyone doing a toucan English bitter it will be interesting to hear how it goes. Link to comment Share on other sites More sharing options...
Guzz Posted April 12, 2014 Author Share Posted April 12, 2014 Maybe I should have done a little more research with this one, just found an Old Thread which suggests this may not work out so well. I do like bitter beer, by might be pushing the limits Oh, Well, it's done now. Link to comment Share on other sites More sharing options...
Hairy Posted April 12, 2014 Share Posted April 12, 2014 I don't know much about Wal's Bitter but I am guessing this beer will be very bitter. If it is too full on at first, hopefully it calms down with time. Link to comment Share on other sites More sharing options...
King Ruddager Posted April 12, 2014 Share Posted April 12, 2014 Wow, double bitter. That sure is going to be a hell of a thing. Link to comment Share on other sites More sharing options...
Guzz Posted May 23, 2014 Author Share Posted May 23, 2014 Thought Id update this after a taste tester of this recipe. 30 Days in the bottle. Its a lovely dark beer, about 5.7% The bitterness on drinking is not extreme at all, which is surprising. The bitterness does hang around on your lips though. Hop smell and flavour is great. Looking back, it is a weird recipe on paper, 2 x Bitter kits and 2 different yeasts. It IS a VERY tasty beer indeed and my notes in my beer log say "Do It Again!" Having said that, not sure if it's sessionable. It is a rich beer. It confirms to me that I do like bitter beers. Gotta love the experimenting aspect of beer making and the satisfaction of coming up with your own recipes and making great beer and after 1 recent failure I'm really pleased with it. I urge peoples to come up with recipes based on leftovers and stock on hand, you never know what you may come up with! Like my first post in this thread said, this recipe was based on Smoty Ale, but adjusted to ingredients I had at hand. Cheers Link to comment Share on other sites More sharing options...
JohnE9 Posted May 23, 2014 Share Posted May 23, 2014 I have found over several months of brewing I am left with a vast assortment of yeasts, hops and steeping grains (mostly medium crystal). Since my local supermarket always has tins of Mex Cerveza and Aust Pale Ale on the shelves, I build a recipe around them. I use BrewMate software (free on the web) to design a recipe, aiming for a balance of bitterness/sweetness and alcohol (ABV). The final colour, I don't really care about. Some of the brews I make can not really be classified into BCJP styles but, they are still beer and are very tasty. So, use up all your leftovers, observe the golden rules ( hygiene, quality ingredients, brewing temperatures) and quality beer will be your reward. Link to comment Share on other sites More sharing options...
Guzz Posted July 8, 2014 Author Share Posted July 8, 2014 I don't know much about Wal's Bitter but I am guessing this beer will be very bitter. If it is too full on at first' date=' hopefully it calms down with time.[/quote'] It did calm down with time. Just tried one of these, 75 days in the bottle and it's quite drinkable. Still very bitter but not extreme, full of flavour and the hops and bitterness has subsided. It's not a recipe I would do the same again, BUT it is a tasty beer indeed and has re-confirmed to me, that I like bitter beers. I think it's the "oldest" beer I ve made and drunk @ 75 days, most of my beer I drink at 30-40 days. It's interesting how flavours change/combine/subside over time and got me thinking about coommercial beers, in particular the hoppier beers and how their flavours and hoppiness must also subside with time and that we must be getting different flavours from them depending on their age. So if you have made a beer with some harsh flavours, leave it for a few months and try it again I say. Cheers Guzz Link to comment Share on other sites More sharing options...
ben 10 Posted July 8, 2014 Share Posted July 8, 2014 I like bitter beers. One I have made and am impatiently keen to try comes in at 75 IBU. I love it bitter! Link to comment Share on other sites More sharing options...
Guzz Posted July 8, 2014 Author Share Posted July 8, 2014 75 ? pffft Just did the numbers on mine and it was 76.7 Guzz Link to comment Share on other sites More sharing options...
ben 10 Posted July 8, 2014 Share Posted July 8, 2014 Yeah but I did mine on purpose.... Link to comment Share on other sites More sharing options...
Guzz Posted August 24, 2014 Author Share Posted August 24, 2014 Tried this beer again @ 120 days old. Bitter and sweet, perfectly carbonated, great head, superb lacing and very very tasty. Full of flavour, refreshing. One of my best from such a simple easy recipe. This beer is a benchmark for me for English Bitters, only downside is the 4 months it needs to smooth out, worth the wait though and I have probably 20 x 500 mls bottles left. Cheers Guzz Link to comment Share on other sites More sharing options...
Beerlust Posted August 24, 2014 Share Posted August 24, 2014 Hi Guzz. I'm glad you're happy with the way this brew is now drinking for you. Excluding the way most IPA's are meant to present, most beers that have an IBU above say 50IBU, really are beers that require some aging before a balance between malt conditioning & hop bitterness is reached. If you enjoy this heavier beer style as a mainstay, probably get used to this aging time-frame as a bare minimum. Cheers & good brewing, Anthony. Link to comment Share on other sites More sharing options...
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