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Thread: Recipies

  1. #1
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    Smile Recipies

    G'day All,

    I've been brewing beer for about 12-18 months using a few recipies that i've found or been given, but have'nt really found anything that I would describe as Brilliant,

    So if there is anyone out there that would be willing to share their most prized secret recipie, I would love to have a go at brewing a batch..

    Happy Drinkin!
    Rob.

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  3. #2
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    G'day Rob,
    and welcome to the forums.
    Are you brewing kits/partials or the whole sheebang??
    PS 'cos its a woodies forum, the secret ingredient in every brew is a tsp of wood dust

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    G'day,

    I'm brewing from kits etc..... I wouldn't mind having ago at making my own wart, but SWMBO isn't really keen on the idea. (Mess/Smell etc)

    Rgds
    Rob

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    Ok then,
    Here's an interesting one:
    Coopers Canadian Blonde (chuck their yeast away)
    1Kg dry Light Malt (used in place of sugar)
    1 Sachet Safale Yeast.

    Double decant before bottling
    Prime each 750ml bottle with 1tsp CSR White Sugar
    Store for 4 weeks at least.

  6. #5
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    FG
    what sort of beers are you into

    I'm into ales and darks

    Not into blondes

    let me know and I'll give you a couple depending on type and how dark!

    Cheers
    Ramps

    When one has finished building one's house, one suddenly realizes that in the process one has learned something that one really needed to know in the worst way--before one began.

  7. #6
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    I'm more of a lighter type beer drinker, more along the lines of Pilseners and Bitters and light Lagers, I also dont mind a wheat beer (mainly Redback).
    Rgds
    Rob.


    Never underestimate the power of human stupidity
    Common Sense, Isn't quite so common
    Adapt, Improvise and Overcome

  8. #7
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    I don't know what ingredients you have tried, but I like to use as a base:
    • kit
    • 500g dextrose
    • 500g light malt
    • 200g dried corn syrup (maltodextrin) It doesn't ferment much so it adds "body" so the beer doesn't taste watery and the head stays longer.
    change the ratio of malt/dextrose (total 1kg) to change the sweetness. More malt leaves a sweeter malty taste.

    I like hoppy beers and put anywhere between 10-25g of hop pellets. I dry hop, which is throw the hops in before I put on the lid.

    One I have going at the moment is
    Coopers Bavarian (now European lager)
    500g dextrose
    500g light malt
    200g dried corn syrup
    25g of Tettnang hops. (dry hopped)

    I have made this before and it comes out a bit like Boags St George. Last time though i put the hops in a jug and poured over boiling water and let sit for a while before adding to the fermenter. Brewed at low temp - 10-16 degrees as the kit does come with a real lager yeast. (This is shown by the letter "P" stamped with the batch number

  9. #8
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    Fg
    fair enough
    I'll hold off on the recipes then for a dark or ale thread
    cheers
    Ramps

    When one has finished building one's house, one suddenly realizes that in the process one has learned something that one really needed to know in the worst way--before one began.

  10. #9
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    I made this a few months ago and have just bottled another batch.

    Its a James Squuire cloan for their amber ale,
    1 can Morgans amber ale,
    1.5 kg of light malt,
    Safale yeast, but I used morgans,
    Fuggles hops.

    I fermentd it between 21 and 30 degrees, bottled and left it to sit for about 6 weeks before sampling.


    If your after a wheat beer then try
    1 can of Mutons Wheat beer,
    1 brew booster,
    200 grams of honey.

    Try to avoid using a bush style honey as the eucalyptas in it somtimes will kill of your yeast.
    Dave,
    hug the tree before you start the chainsaw.

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