5th April 2009 – I have been promising a few of my mates they could help brew a batch, so today was the day. There were four of us, so what better time to brew a double batch….besides needing two pots for the HLT everything fitted in nicely and the day went off without a hitch.
Since all these guys managed to polish off my stash of Aussie Pale a few weeks ago, I knew this was a beer all of us would appreciate. I designed the recipe to be slightly concentrated and fit into two 15L cubes. At ferment 4L of water will be added.
Recipe as follows:
- 7.2 kg Pilsner Malt
- 1kg Wheat Malt
- 300g Caramalt (50EBC)
- 70g POR @ 60 min
- 1 Whirfloc tablet @ 10 min
- Coopers Pale yeast
Mashed with 27L of water at 68deg which came out at spot on 62deg. Mashed for an hour and a half with no drop in temp.
Drained and sparged with extra 27.5L of water at 78deg.
Boiled for around 10 min in kettle till hot break then for another hour with hop addition as above.
Transferred to two 15L cubes after flameout for no-chill
12th April 2009 – transferred to fermentor and pitched with starter from 2 stubbies of Coopers Pale Ale. Was going off in a matter hours!
26th April 2009 – Bulk primed and bottled in champagne bottles
9th May 2009 – Not a bad drop, perhaps a little green still due to the cold weather. Certainly some more banana esters coming through, perhaps from a slightly warmer ferment or even some stressed yeast….although this does seem to be a feature of the coopers yeast.
3 responses so far ↓
Damo // 15 April, 2009 at 6:27 pm |
I was drunk when I smelt this post
padden // 15 April, 2009 at 8:19 pm |
nice one Damo, when are you coming to Sydney so we can sample a few fine ones?
Damo // 30 April, 2009 at 6:30 pm |
Will have to soon. Just moving into the new home though, so need to put some cash back in my pocket