PB2 Posted May 29, 2009 Share Posted May 29, 2009 "PB Ale" - blech! PB2 ale - that's a different story. Just poured another glass of the house pale ale :D Link to comment Share on other sites More sharing options...
AussieJosh Posted May 29, 2009 Share Posted May 29, 2009 :lol: :lol: :lol: that post had a lil cheer about it paul..........your on it arent ya?? your down in your little brew/computer room alone listenin to either ac/dc or creedance or some classic rock outfit............drinkin "PB ale". Ha Id love to see paul on it! maybe at the next Adelaide club night! myself pluss i got two other mates to join the club we would bring along our wifes/girlfriends/misstress :wink: Next club night there will be some new faces Paul! was going to come to the last but had other things already commited before i got the letter! :( Link to comment Share on other sites More sharing options...
Luke Posted May 31, 2009 Share Posted May 31, 2009 Sorry Coopers Dad, I'll get a recipe to you soon, been frikin flat chat lately, not much brewing action. :cry: Link to comment Share on other sites More sharing options...
Ghost Posted May 31, 2009 Share Posted May 31, 2009 Mat...Sparkling Ale + 1kg BE2 wouldn't be a mid strength would it?!? What do you refer to as heavy then!! Coopers Vintage perhaps :) Maybe you should start experimenting more with maltodextrins to get some more flavours without too much alcohol strength. Haven't tried it myself but I'm sure Paul will know more about using it. Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted June 1, 2009 Author Share Posted June 1, 2009 hi ghost! i make em too 25 LITRES mate!!! comes out about 3.4% - 3.8% with a kilo of fermentables. what ive worked out through experimenting is 'SPARKLING ALE " keeps up the bitterness, and you have to make em "ALL MALT'............still along way to go though for "matty's magnificent mid". cheers matt Link to comment Share on other sites More sharing options...
Luke Posted June 1, 2009 Share Posted June 1, 2009 Hi Coopers Dad, Here's a recipe for what I call Patio Lager. It comes in at an easy drinking 6.4% Coopers Euro Lager kit Light Dry Malt 1.7kg Final Volume 20lt @ 1.054 SG Cascade Hop pellets 75g Kit yeast + another pack of dry lager yeast Boil the dry malt in 3lt of water for 30mins. When it first starts boiling add 30g hops Add 15g hops with 15 mins to go Add 15g hops with 5 mins to go Stir in the Coopers kit at flameout I don't strain out the hops, they settle out anyway. Cool your pot down in the sink until it gets down to about 30deg and add to cold water in your fermenter. You should be in the low 20's. Try to ferment as cool as possible. I dry hop this beer after about 8 days with 15g Cascade and bottle after another 10 days. (I just wait till it clears) It will ferment down to around 1.012 SG. Enjoy! Link to comment Share on other sites More sharing options...
Ghost Posted June 1, 2009 Share Posted June 1, 2009 Mat...if you ever finally discover this elusive "Mat Magnificent Mid" then maybe you will have to get the Adelaide factory to market it in their Premium black label series!! :D Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted June 2, 2009 Author Share Posted June 2, 2009 haha!! IN MY DRUNKEN DREAMS MAN!! Link to comment Share on other sites More sharing options...
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