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.