Old Porter

Ingredients:

• 1.7kg Cascade Mahogany Porter Kit
• 150g Munich malt
• 100g Chocolate Malt
• 1.0kg Light Amber Malt (Liquid)
• 1.0kg Dextrose
• 100g Black Malt (liquid)
• 300g Treacle
• 200g Raisins
• 25g Amarillo Hops
• 100g Oak Chips (Rum Flavoured)
• 1 sachet Yeast Saffale 04
• 1 level teaspoon Yeast Nutrient
• 1/2 tablet Irish Moss
• Water to 23 Litres
  

Method:
1. Steep Munich malt and Choc malt in 5 -7 litres of 77 C water for 20 min.  Strain into brewpot and sparge with 1 litre of hot water to rinse grains.
2. Bring liquid up to boil (approx. 7 -8 litres) and add; Black malt, Dextrose, Treacle for a 60 min. rolling  boil. Also add a few pellets of hops to stop brew from boil over.  At 30 minutes add Amarillo hops. At 10 min left in boil, add Irish moss.
3. Parallel process. In a separate pot bring ½ a litre of water to the boil and add raisins. Turn off the heat and let the raisins soak for 10 minutes.  Tip the raisins and liquid in which they were soaking into a blender and give a light blend. Just enough to chop them up – not puree.
4. Place 2 – 3 litres of water into the fermenter and strain the contents of the brewpot into the fermenter. Add the Cascade Porter kit and the liquid malt extract and stir in well to dissolve. Add the chopped raisin liquid from the blender and water to 23 litres. Stir in yeast nutrient and add oak chips. When adding water bring temp down to 24 C and pitch yeast. Ferment out at 22C. After bottling secondary ferment at 22 - 24C for one week. Beer will be ready to drink after 4 -6 weeks but will be better with age.
Vital Statistics.
OG = approx. 1062              FG = approx. 1013               Alc = 6.4%
Notes
1 Oak chips should be between 80 – 100 gms. Also the longer in the fermenter, the more flavour extracted. Two weeks at 100 gms is provides a very dominant flavour. Taste as read the SG levels.
2 Black malt is used as a dark flavour. If you don’t have the liquid handy (or left over from a stout) substitute grains steeping at onset.
3 If you have hop cones available, use them as a strain bed through a kitchen sieve when straining liquids.
4 If you intend keeping this brew for a few years (I wish I had), bring hops up to 120 gms.as hop profile will fade with age.

5 You may need to rack beer before bottling so that pieces of raisins and bits of oak don’t get caught in tap inlet.

Coopers Vintage Ale

Ingredients:

• 3kg Liquid Light Malt Extract
• 500g Light Dried Malt Extract
• 500g Dextrose
• 250g cracked Crystal Malt
• 25g Pride of Ringwood hops
• 50g Cascade hops
• 1 sachet Safale S04 yeast

Method:

Re-hydrate the yeast at 24 deg. C. Put 1 litre of water on to boil in a large pot. Add Pride of Ringwood hops. After 15 minutes add 35g of Cascade hops. After 40 minutes from the start add the other 15g of Cascade hops. Boil for another 5 minutes then turn off heat. At the same time you can mini-mash the grains. Bring 1 litre of water up to 70 deg. C. and add the grains, stir and turn off the heat. After 30 minutes strain the grains through a sieve into the fermenter. Rinse the spent grains with about 1 litre of warm water. Pour in the hop mixture and then add all the other ingredients except the yeast. Dissolve the malts and dextrose then bring up to 23 litres volume with cold water. At 20 litres check that the fermenter temperature is around 23 deg. C. Pitch the re-hydrated yeast and carry on as normal. Bottle mature for a few months or years for best results.

Charles' Sierra Nevada Pale Ale

Ingredients:

• 2.2kg Liquid Light Malt Extract
• 500g Light Dried Malt Extract
• 620g Munich Malt
• 120g Crystal Malt
• 70g Cascade hops
• 5g Chinook hops
• 1 level teasp Yeast Nutrient
• 1 tablet Irish Moss
• 1 sachet Safale S04 yeast
• 19 litres water

Method:

In a large soup pot, heat 3 litres of water to 72C. Add crushed grains to grain bag. Submerge bag and allow it to steep at 68C for 45 minutes. While grains are steeping, begin to heat 9 litres of water in brewpot. When the steep is completed remove a litre of water from the brewpot and add to the “grain tea” in the steeping pot.  Place a colander over the brewpot and place grain bag in it. Pour the grain tea ( with water added) through the grain bag. This will strain out any solid bits of grain and rinse some sugar from the grains. Don’t compress the grain bag to squeeze out any additional liquid as this will force out unwanted harsh tannins from the grain husks.
Heat the liquid in the brewpot to a boil, then stir in the dried malt extract. Add the first charge of hops (5gm Chinook, 20 gm Cascade) and begin the 60 min boil. With 15 minutes left in the boil, add second charge of hops( 30 gm Cascade) and Irish Moss. Turn off the heat and stir in the liquid malt extract. Stir well to dissolve extract, then resume heating. Keep the boil clock running whilst you stir in the malt extract. At the end of the boil add the last charge of hops (20 gm Cascade) stir for one minute,  cool the wort and strain through a tea towel into fermenter.

Original Gravity = 1052                       Final Gravity =1012
IBU = 37          SRM = 11                     ABV = 5%

Notes.
1 The ingredients do not match with the purchase quantities. Keep the excess in the fridge for next brew. Grain can be kept in mouse proof containers.
2 Pay attention to steeping temps.
3 Have all the bits and pieces to hand so that you are not hunting around when you should be doing something.
4 If final gravity does not come down to recommended 1012 don’t panic, I only achieved 1019 and the beer turned out fine.
5. You can substitute the last charge of hops with Saaz instead of Cascade if desired.

Apricot Braggot

Ingredients:

• 3kg Liquid Light Malt Extract
• 200g Munich Malt
• 500g Dextrose
• 2kg Honey ( not Eucalypt )
• 1.5kg Dried Apricots
• 200g Sultanas
• 50g Crystal Ginger
• 25g Hops
• rind of 1 Lemon
• 5g Pectic Enzyme
• 1 level teasp Yeast Nutrient
• 1 tablet Irish Moss
• 1 sachet Champagne Yeast
• 1 sachet Safale T58 Yeast
• water to bring to 25 litres

Method:

Steep munich malt grain in grain bag in 3 litres of water at 72°C for 30 mins. Remove from pot and hold above pot until drained. Do not squeeze bag. Alternately, if not using a grain bag, then strain grain through a sieve into brew pot and rinse with one litre of hot water. Add water to bring brew pot contents up to 7 to 9 litres. Bring to a rolling boil. The total boil time will be 60 mins.

Add 15g of hops in hop bag for 60 min boil for bittering. Add dextrose for 60 min boil. At 45 minutes into the boil add 10g of hops in hop bag for flavour. Remove brew pot from heat and add in malt extract, stir until dissolved. Return brew pot to boil without stopping clock. At 50 min add Irish Moss tablet.

In parallel operation, wash the apricots so that there is no preservative on the fruit and place together with the sultanas in one litre of water in pot. Bring to the boil. Remove from heat when boil attained and allow to cool, stirring occasionally. When cooled down a little, puree all in a blender. Prepare ginger by chopping into pea sized pieces ans scrape rind from one lemon.

At 7.5 mins left in boil time add apricot and sultana puree. At 60 mins remove brew pot from heat and stir in 2kg honey. Add the ginger and lemon rind and stir in and let sit for 5 mins. Remove hop bags and tip brew pot contents including apricots, sultanas, ginger and rind into the fermenter. Add water to bring to 25 litres. Add yeast nutrient and pectic enzyme. When at 20 - 22°C pitch champagne yeast. When S.G. is around 1060 then pitch Safale yeast.

Allow to ferment for approx. 3 weeks at 22°C and then rack into a secondary fermenter leaving all the solids behind. After an additional week check S.G. and when readings are steady, bottle using standard bottle priming. Store at approx. 20°C for 7 days then condition for 3 weeks at about 13 - 15°C. Brew is then ready for use.

Starting S.G. 1072

Finishing S.G. 1014

ABV = 7.6%

Note: Hop bags can be made from muslin squares. Jsut place the hop pellets in the centre and draw in the sides, bunch and tie with string to make a loose bag. I include a marble in the bag to ensure the bag will not float.

The Safbrew yeast T58 is used to give the drink a fruity profile.

Rum Royale Christmas Cake

Ingredients:

• 500g sultanas
• 255g raisins
• 200g glace cherries, quartered
• 110g currants
• 100g cut mixed peel
• 110g dried figs, roughly chopped
• 110g dried apricots, roughly chopped
• 110g pitted prunes, roughly chopped
• 255g unsalted butter
• 1 orange, juice and zest
• 200ml Edwards Rum Royal Liqueur
• 200g dark sugar
• 5 eggs
• 300g plain flour
• 200g pecan nuts, chopped

Method:

Put the sultanas, raisins, glace cherries, currants, peel, figs and apricots in a large bowl and pour over the Rum Royal Liqueur, orange juice and zest. Mix well, cover and leave to stand for 12 hours, until fruit is nice and plump. Line the base of a 23cm cake tin with a double thickness of baking paper, line the sides of the tin so that it comes 5cm above the edge of the tin. Wrap a further sheet of baking paper doubled around the tin, and secure with string. Preheat the oven to 150°C. In a large bowl beat the butter and sugar together until changing in colour and fluffy. Gradually beat in the eggs, adding a little of the flour if the mixture starts to curdle. Add the fruit, liquid and nuts and mix well. Fold in the flour, taking care not to over mix it. Spoon the mixture into the prepared tin and level the surface with a spoon. Bake for 3 to 4 hours or until a wooden skewer inserted in the centre comes out clean. If the top of the cake starts to get too brown, cover with a sheet of baking paper. When the cake is cooked, remove it from the oven and leave to cool completely in the tin. Store the cake in an airtight tin, wrapped in greaseproof paper and foil for between 2 to 3 months. Feed the cake with the Rum Royale Liqueur every 2 weeks until you are ready to decorate.

Decorate:

Warm some jam, and brush over the cake. Roll out marzipan and cover cake so that is comes down the sides, cut off any surplus marzipan. Make Royal Icing to cover whole cake.....

• 3 cups icing sugar
• 2 large egg whites
• 2 teasp lemon juice

With a mixer, whisk egg and lemon juice together until nice and fluffy. Add icing sugar and whisk until nice and smooth. Cover cake with the mixture and leave to harden. You can form small peaks with the icing. When first made, do not leave open to the air as it will harden quite quickly, cover the bowl with a damp cloth to keep the icing moist.

Winter Bock

Ingredients:

• 3kg Coopers Light Malt Extract
• 1kg Dextrose
• 150g Crystal Malt
• 150g Chocolate Malt
• 50g Roasted Barley
• 50g Hallertau Hops
• 1 packet Saflager S23

Method:

Re-hydrate the yeast by stirring it into 250mls of water at 22°C. Mini-mash the grains in 1 litre of water at 70°C for 30 mins. Get the water up to 70°C, if you don't have a thermometer 70°C will be too hot to leave your finger in, stir in the grains, turn off the heat and put the lid on the pan. Boil 40 grams of hops in 500mo of water for 30 mins. At the 30 minute mark add the other 10 grams of hops and boil for a couple more minutes then turn the heat off. Pour the grain mixture through a sanitized sieve into the fermenter then rinse the spent grains with 1 litre of warm water ( not hot ). Add the hops ( no need to strain ). Add dextrose and stir, then add malt extract and stir. Start to fill up to 23 litres with cold water but be sure to check the temperature at the 20 litre mark. At 23 litres you should be at 20° - 22° C no more. Keep some cold water in the fridge to adjust the temperature.

Now comes the tricky bit. Pitch the yeast and for the next 3 to 4 days allow the temperature to drop slowly down to around 13°C. A wet towel may assist or put the fermenter onto a concrete floor. If you have a fridge with a thermostat, fantastic. Be patient with a low temperature fermentation. It could take a few weeks. When your F.G. is 1010 to 1012 you can bottle as normal. Again be patient and allow your beer to mature for a couple of months at least.

Heavenly Hefe - Summer Wheat Beer

Ingredients:

• 1 x Morgans Golden Sheaf wheat beer kit
• 500g Light Dried Malt Extract
• 750g Dextrose
• 250g cracked malted wheat grain
• 1 packet Safbrew WB-06 yeast
• 15g Saaz hops
• 250g Dextrose for bottle priming

Method:

Re-hydrate the yeast in 250mls of water at 23°C with 1 teasp of sugar, and set aside. Bring 1 litre of water up to 70°C in a large saucepan. Add the cracked grains, turn off the heat and leave for 30 mins. Then strain this through a sieve ( or hop/grain bag ) into the fermenter. Rinse the grains with another litre of boiling water, then add the Morgans kit, malt extract and dextrose to the fermenter. Stir to dissolve, then add water up to 23 litres. At the 20 litre mark check that the temperature is around 23°C. Adjust with either hot or cold water to suit. Pitch the yeast and ferment at around 20°C until the specific gravity drops to 1010. When the activity in the airlock slows down, add the Saaz hops. Bring around 300mls of water to the boil, add the hops, stir to break up the hop pellets, turn off the heat and let it cool to the fermenter temperature. Pour the hop mixture gently into the fermenter. Bottle using dextrose as this will give a finer bead and therefore a creamier head. Condition you bottles as normal.

Vienna Golden Ale

Ingredients:

• 1.5kg can Liquid Lager Malt Extract
• 500g Light Dried Malt Extract
• 500g Liquid Wheat Malt Extract
• 500g Dextrose
• 100g cracked Munich Malt grain
• 50g Saaz hop pellets ( 55g Vienna Gold Hop flowers if available )
• 1 packet Safale S-04 Yeast

Method:

Add 500g light dried malt extract to 1 litre of water and bring to the boil. Add 45g of Saaz hop pellets ( or 50g hop flowers ) and boil for 45 mins. Add other malts and dextrose, stir to dissolve then turn off heat. Add remaining 5 grams hop pellets ( or 5 grams hop flowers ), add grains and let stand for 20 mins. Strain through a sieve or grain bag, then continue as normal.

Dave’s Fair Dinkum Aussie Bitter

Ingredients:

• Dried Malt Extract                    3Kg
• Crystal Malt                             200gm
• Pride of Ringwood Hops          30gm
• Brewers Gold Hops                  15gm
• Handful of Vienna Gold Hop cones.
• Safale English Ale Yeast.
• Water to 21 Litres

Method:

Steep the grains for 20 min.@ 68 degrees in 2 litres of water, strain, bring wort up to 7 litres then boil with the extract and Pride of Ringwood hops for 60 mins. At the 50 min mark throw in the Brewers Gold Hops and Hop cones. Cool, strain into fermenter, top up to 21 litres, throw in your yeast starter and Hey Presto!

O/G: 1054
F/G: 1018
Ferment temperature  24 Deg.

Charles' Australian Bitter

With this beer I decided to employ the KISS principle as my beer recipes had become more and more complex without commensurate reward. Still, I must admit some seduction to temptation.

Ingredients:

• 1 can Brew Wizard Ball and Chain Bitter
• Brew Wizard special bitter pack                                   1 Kg
• Munich Malt                                                                 175 gm
• Roast Barley                                                                 50 gm
• Hops Vienna Gold                                                        20 gm
• Finishing Hops – Pride of Ringwood                             12 gm
• Yeast Nutrient                                                              1 level teaspoon
• Water                                                                           22 litres

Note: I used Vienna Gold hop flowers because I had them. A good substitute would be Cascade. With pellets reduce quantity of hops by 5 gm.  The finishing hops come in a tea bag type sachet. Just follow the instructions on the packet.

Method:
Using 5 – 7 litres of water in your brew pot add the Munich malt and roast barley. Bring the water up to 77degrees and hold for 20mins stirring occasionally. After 20 min, add the Vienna Gold (or substitute) hops and bring liquid to a gentle boil for an additional 20 mins. At the last 10 min of the boil, take the finishing hops sachet and place in a mug and pour boiling water to fill the mug just as you would make a cup of tea.

At completion of boil strain the liquid into the fermenting vessel. I use a stainless steel spaghetti strainer which is conical in shape. If you have a surplus of dried hop flowers, you can take a handful of these and drop them into the strainer for use as a filter when you strain the liquid into the fermenter. The reasoning is that it draws down only the volatile oils from the hops.

OK, so stir in the Ball and Chain bitter kit, the 1Kg special bitter pack and tip the finishing hops extraction including the sachet into the fermenter. Bring the wort up to 22 litres with the addition of water and stir in the yeast nutrient. As you are adding the water compensate with hot or cold water to bring the 22 Litres to 20 degrees Celsius.

I used the yeast supplied with the kit, but you can opt for a favourite variety if you wish.
Orig Gravity:                 1043
Final Gravity:                 1013
Colour              approx 6 SRM

Alt Beer ( Old Ale )

Ingredients:

• Pale Liquid Malt                   3Kg
• Dextrose                           300gm
• Treacle                              150gm
• Munich Malt                        100gm
• Crystal Malt                        300gm
• Choc Malt                           100gm
• Cluster cones                     40 gm
• Hallertauer pellets              15 gm
• Calcium Sulphate                8gms
• Irish Moss                          ½ Tablet
• Yeast                      Saffale S-04 English Ale
• Yeast Nutrient                   ½ Teaspoon.
• Water                                 22 Litres

Method:
Place grains in 7 litres of water and bring up to 77C and hold for 20 mins. Strain into brewpot rinsing grains with one litre of water. Wort should be approx 7 -8 litres at this point. Bring to the boil and add approx 1.5 kilo of liquid malt extract and cluster hops.
Boil for 45 minutes and add Hallertauer hops
At 50 minute mark add Irish Moss. Boil for a further 10 minutes to achieve a total boil time of 60 minutes.
Strain the liquid into the fermenter rinsing the hops with a litre of cold water. Add the dextrose, treacle, remainder of malt extract, calcium sulphate and bring wort to 22litres.

When wort temperature is in range 18 -22C stir in yeast nutrient and add yeast. Ferment out at 20C and bottle when SG readings are steady on successive days. Allow a minimum of 4 weeks for secondary fermentation and conditioning. This beer will continue to develop flavours with age.

Starting S.G.            1052
Final S.G.                 1014
Colour                    Amber
ABV                         5.0%

Tazzy's Award Winning Amber Ale

Ingredients:

• 2 Kg        Unhopped Amber malt extract
• 300 g     Unhopped Wheat Malt extract.
• 450 g     Crystal malt grain
• 225 g     Toasted malted barley grain
• 28 g        Amarillo hops
• 28 g        Hallertau hops
• 21 litres Water

Method:
Toast malted barley in preheated oven for 10mins. at 180 C.
Steep the malted barley together with the Crystal malt grain in 5 litres of water at 65 C. for 30 mins.
Remove grains, add Amarillo hops and malt extract and boil for 60 mins.
Add Hallertau hops in final 1 minute of boil.
Strain into fermenter, top up with cool water to 21 litres.
Add your Ale yeast.

Starting Gravity: 1052
Final Gravity: 1014

Adam's Sierra Nevada Pale Ale

Ingredients:

• 3Kg                 Pale Malt extract.
• 115 gms           Crystal Malt.
• 115gms            Corn Syrup.
• 30 gms             Amarillo Hops - 45 min boil, then boil
• 15 gms             Hallertau Hops. – 15 min boil, then boil
• 30gms              Cascade Hops – 1 min boil.
• 15gms              Cascade hops – dry hop after 1 week.
• Safale yeast      US 05

Cranberry Braggot

Ingredients:

• Liquid Pale Malt Extract.                      3kg
• Honey (Orange Blossom or mild)          2.7kg
• Dried Cranberries                                 900gm
• Zest of one orange
• Hallertau Hops                         28gm
• Irish Moss                                            5gm
• Pectic Enzyme                                      5gm
• Yeast Nutrient                                      25gm
• Champagne Yeast                                One sachet
• Water                                                   19 litres

Method:

1 Boil, boil.
Bring 11 Litres of water to the boil and follow the boil table above. As the water is heating up use a separate pot and bring to the boil another 1 -1.5 litres of water. When this water has reached boiling point, remove heat and add cranberries. Allow the water and cranberries to cool stirring the mix every so often. About 13 minutes before the end of the main boil (the larger pot with the malt, hops, etc.) puree the cranberries in their water and add to the main pot as per the above table. 5min to go add the orange zest.
At the end of the boil, stir the mix clockwise for 2 min and then let stand for 10 min.

2 Froth and Bubble.
Tip the mix – everything – into the fermenter and bring the water level to 19 litres and temperature of 24C. Add the yeast nutrient (important) and peptic enzyme. I used a yeast starter with the champagne yeast – approx 1 litre. So if you do this, don’t forget to take the starter into account with your final volumes.  When you pitch the yeast, ensure that starter and wort temperatures are within one or two degrees.  Fermentation will be longer than a normal brew, about 3.5 to 4weeks at 22 C.  I racked my brew into a second fermenter after 2.5 weeks, but it seemed to be settling well and this was probably only extra work. However, after racking I was left with only 17.5 litres of brew – there is a lot of debris left behind.

3 Bottling
At round about 4 weeks start taking SG readings and when they stabilise, bottle as normal. Keep your bottles in a 22C location for 1 week for secondary fermentation and then remove to a cooler location –approx 13 -15C and allow an additional 3 weeks for conditioning.

Starting Gravity: 1100
Finishing Gravity:   1036

Dave's Scotch Ale

Ingredients:

• 1.5 kg Pale malt extract
• 1 kg Amber malt extract
• 1 kg Dextrose
• 200 g Crystal malt grain
• 50 g Cascade hops
• White Labs Abbey Ale Yeast

Method:

Steep the grain in brew pot with 2 litres of water @ 65 deg C for 20 minutes. Strain the grain with 2 litres of 65 deg C water. Add all ingredients and water to a total of 9 litres then bring to the boil.

Once boiling, add 50 g of hops and boil for one hour.
Cool brew pot in ice water, then strain into fermenter, add cold water to 23 litres. Add yeast starter and ferment @ 22 deg.C for 2 weeks.

• Originating Gravity 1054
• Final Gravity            1010
• Alcohol by Vol.        5.6%

Dave's Belgian Ale

Ingredients:

• 4 kg              Light malt extract
• 500 g            Amber malt extract
• 200 g            Crystal malt grain
• 200 g            Dextrose
• 500 g            Dark Belgian rock candy sugar
• 70 g              Hallertau hops
• White Labs Abbey Ale Yeast

Method:

Steep the grain in brew pot with 2 litres of water @ 65 deg for 20 minutes. Strain the grain with 2 litres of 65 deg water. Add all ingredients and water to a total of 9 litres then bring to the boil.

Once boiling, add 55 g of hops and boil for one hour. At 15 minutes to go add remaining 15gm of hops.
Cool brew pot in ice water, then strain into fermenter, add cold water to 23 litres, add yeast starter and ferment @ 22 deg, for 2 weeks.

• Originating Gravity 1074
• Final Gravity            1012
• Alcohol by Vol.        8.9%

Ancient Beer

This recipe was based upon the Midas Touch beer described in the brewing book – Extreme Beers. As usual I have provided some modification. Why I would modify something that I had never tasted is a good question - and I don’t have a good answer. The beer recipe was originally based upon the analysis results of residuals found in a Turkish tomb and dated to some 2700 years ago.

Ingredients:

• Pale Malt Extract            3.5 kg
• Honey                           900gm (clover honey if you can get it)
• Munich Malt Grain         100gm
• Hops                               30gm    (I used Vienna Gold because I had them, but Cascade would be a good substitute)
• Grape Juice                  750mls  (preferably a white Muscat grape juice, but because it is hard to get I used a Grenache grape juice)
• Water                          20 litres
• Saffron                   10 threads
• Saffale Dried Yeast   1 sachet

Method:

Make a yeast starter using the Saffale yeast. Can be made the night before so that it is really bubbling along when it is time to pitch the yeast.  A liquid Ale yeast is another alternative that may even give better results.

Bring 15 litres of water to 77 C and add grain to water. Hold at this temperature for 10 mins. stirring every couple of minutes.  Strain the grain from the liquid and bring to the boil. Remove from the heat and add the Malt Extract and the Honey. Make sure that these sugars are well dissolved into the liquid. Boil for 15 minutes.

Add 8 gms. of Hops and boil for 45 mins.

Add an additional 7 gms of Hops and boil for 15 mins.

Remove the wort from the heat and stir in the Saffron threads. These are added for colour, so gauge just how golden you want the colour. About 5 -10 minutes is sufficient.  Strain the wort into the fermenter adding cold water to 20 litres and bring temperature down to pitching temperature.  Pitch yeast. and seal.
Just after high kraeusen ( approx 3 days) add the grape juice and reseal and allow to ferment for 5-7 days.

Rack the brew into a second fermenter and add 15 gms of hop pellets or hop cones. Allow to condition for 12 -14 days. Bottle as usual.

• Starting Gravity         1064    (without the grape juice)
• Finishing Gravity      1014
• Alcohol                       Approx 8%

Adam's Lager

Ingredients:

• Brew Wizard Leg Spin Lager
• Brew Wizard Premier Lager Mix
• 15 gm Hallertauer Hops
• Six cloves.

Method:

Simmer cloves, hops and lager mix for 20 min., in a brew pot. Strain into the fermenter, add the Leg Spin Lager kit and proceed as per kit instructions. Well worth the effort!

Dave's Porter

Ingredients:

• 1.7kg Cascade Porter kit
• 1kg Dextrose
• 1kg Dark Malt
• 250g Chocolate Malt grain
• 250g Treacle
• 25g Cluster Hops

Method:

Simmer grains for 20 mins, strain. Bring to boil adding all ingredients for further 20 mins. Brew as normal, priming bottles with dextrose. Give at least three months in bottle to mature.

Doug's Special VB

Ingredients:

• 1.7kg Brew Wizard Draught kit
• 1kg Brew Wizard Premium VB Style kit

Method:

Bring 1.7 litres of water to boil in a large pot. Add contents of VB pack and gently simmer for 20 minutes. Pour in the Draught can after the 20 minutes, wash out can with hot water and also add to pot. Pour the brew through a clean sieve into your fermenter, catching the grains. Fill fermenter up to 23 litres with cold water, pouring through the sieve to rinse the grains. Now add your yeast starter and airlock your fermenter. When bottled it is best to mature for at least 4 weeks before drinking.

• Notes - Better than VB.

English Bitter

• Starting Gravity: 1045
• Finishing Gravity: 1018
• IBU's: mild, Colour: Amber, Hop Aroma: low

Ingredients:

• 1.7 kg ESB Bowral Bitter kit                         
• Brew Wizard Premium Bitter Pack          
• 200 gms Munich malt                                          
• 200 gms Treacle                                                   
• 22 litres Water 

Method:

Rehydrate yeast as yeast starter to produce approx 1 litre of starter. Bring to simmer approx 2 litres of water and add Premium Bitter pack, Munich Malt and treacle and simmer for 20 mins. Strain liquid into fermenter. Add the ESB Bowral Bitter Kit to fermenter. Add water to near 20 litres with a temperature of 20 -22 degrees C.
Ensure that yeast starter is at same temperature as wort and add.
Top up wort to 22 litres. Bottle when SG readings have stabilised over 24 hrs min.
Secondary ferment for one week. Condition beer for one week at 13-15degrees C. Leave at room temperature for a further 3 weeks before consuming.

Dave's Oatmeal Stout

Ingredients:

Method:

Follow instructions on Premium Stout Mix. Add rolled oats after 10 minutes of boiling. Add Irish Stout Kit at end of 20 minutes. Strain into fermenter and continue as normal.

Charlie's London Porter

Ingredients:

Method:

Rehydrate yeast into starter 24Hrs prior to pitching. Steep Choc Malt grains in steamy water for 30 min. Strain into pot, add Malt extract, Dextrose and Golden Syrup – boil for 45 min adding hops in last 15 min of boil. Strain into fermenter. Add Cascade kit and water. Ensure that wort is at 22C and pitch yeast. Brew out at 20 C.

• Original Gravity – 1045
• Final Gravity- 1015
• Notes- Good chocolate malt flavour , nice bitterness. Colour is deep brown with red highlights.

Charles Real Ale

Ingredients:

Instructions:

• Follow the instructions on the Coopers can adding the brewing sugars in at the onset. Brew at 20 C.
• Initial Gravity                1046
• Final gravity                  1013
• Notes – Great tasting beer – The flavour goes on and on.

Alan's Old Speckled Hen

• Batch Size: 18 – 19 litres
• O.G: 1048
• F.G: 1012
• Ferment 20 – 21°C for 14 days

Ingredients:

Yeast

Method:

Mash crystal grain at 65.5°C for 20 mins in 2 litres of water. After 20 mins strain grains into large strainer letting liquid drain into large pot (at least 10 litres). Rinse grains with approx. 2 litres additional boiling water. Bring this liquid to the boil, discard grain, add malt extracts and sugar to the pot, stirring well. Bring pot back to the boil and make up to 8 litres with boiling water. Once boiling, set timer to 60 mins. At the 45 min mark add 22grams of the Northern Brewer Hops. Watch for boil overs. At the 15 min mark add 14grams of Northern Brewer and 14grams Golding Hops. At the 10 min mark add Irish moss and in the last minute add 28grams Golding Hops and switch off. Pop a lid on for 10 mins or so. Place pot of wort into the laundry trough/sink and cool with cold water and ice. I usually change the water 2 or 3 times. Stir the wort so it cools quickly. Put this wort into your sanitized fermenter and top up to 18 or 19 litres. Check the O.G. before adding the last litre of water. Check the temperature and adjust to 21°C with boiling water or back in the ice bath. When wort is at 21°C pitch your active yeast starter or re-hydrated Safale yeast. Using a sterilized whisk, whisk the wort for 10 minutes to aerate the beer well. This is necessary because the boiled wort has been de-oxygenated. Fit lid and airlock. Ferment for 7 – 14 days. Beer should finish at 1010 or 1012. Keg or prime and bottle as usual. I use dextrose/castor sugar 50/50 to prime my bottles.

Alcoholic Lemonade

Ingredients:

Method:

Add dextrose, lemons, ginger and lactose to 5 litres of hot water and simmer for 25 minutes. Try 250grams of lactose for the first brew, then adjust to taste in future brews. Pour 10 litres of cold water into your fermenter then pour in the hot mixture through a sieve or straining bag. Stir and top up with cold water to make 23 litres. Add yeast and nutrient when temperature is around 25°C. Fit fermenter lid and put water into the airlock. Fermentation should start within a couple of hours. As with beer you can rehydrate your yeast and yeast nutrient for better results. Fermentation will take a few days, don't rush it. Let it settle and clear. Add the appropriate sugar measure to each bottle and then fill to about 50mls from the top. Store your bottles at around 22°C for a couple of weeks before trying. Watch the kids don't get at it.

Dave's Amber Nectar

Ingredients:

Method:

Simmer hops for 15 minutes in approx. 200mls of water. Add to brew and continue as instructed on kit.

Ian's Pale Ale

Ingredients:

Method:

 Brew out as per Coopers instructions.