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This page contains some information that may be of some use. If you use the links below you can go straight to that section.
If you would like to see something here drop us line and we'll see what we can do. VOLUME (imperial) 1 Gallon = 8 Pints = 4.546 Litres 1 Pint = 20 Fluid Ounces = 568 ml 1 Fluid Ounce = 28.41 ml 1 Barrel = 36 Gallons = 163.7 Litres 1 Barrel = 2 Kilderkins = 4 Firkins 1 Aus Tablespoon = 20 ml 1 Australian Teaspoon = 5 ml VOLUME (US) 1 Drop = 0.1 ml 1 Gallon = 8 Pints = 3.785 Litres 1 Pint = 16 Fluid Ounces = 473 ml 1 Fluid Ounce = 29.75 ml 1 Barrel = 31 Gallon = 117.3 Litres WEIGHT 1KG = 2.2 Pounds 1Pound = 16 Ounces = 454 Grams 1 Ounce = 28.35 Grams PRESSURE 1 Bar = 100KPa = 14.7 psi TEMPERATURE 38 °C = 100 °F 40 °C = 104 °F 50 °C = 122 °F 60 °C = 140 °F 63 °C = 145 °F 65 °C = 149 °F 68 °C = 154 °F 70 °C = 158 °F 77 °C = 170 °F To convert °F to °C, subtract 32, then multiply by 5 and divide by 9 To convert °F to °C, multiply by 9and divide by 5, then add 32 FRANKLIN MALT 3 E.B.C. A quality lager malt that produces a smooth flavoured beer. This grain gives a higher (5-10%) gravity than pale malt and the enzyme content lends it's self to use with other adjuncts such as maize grits. The major content of most home brew. WHEAT MALT 3 E.B.C. Wheat beers use about 60% wheat malt in their grain bill. Smaller amounts (5%) used in other beer will help to give a nice tight white head without giving any wheat beer character. it should be used in conjunction with other grains or it can cause trouble with conversion and sparging due to its lack of husk. MUNICH MALT 15 E.B.C. Gives a malty/biscuity flavour and lends a golden colour to low gravity beers. Popular in Oktoberfest, Bocks and Brown Ales. AMBER MALT 50 E.B.C. This gives a deep red colour with a sweeter malty fuller flavour that is used in small to medium amount in styles like Bocks, Amber Ales, Red Ales and some Lagers. LIGHT CRYSTAL MALTED GRAIN 60 E.B.C. Gives a lighter golden colour with a subtle caramel flavour. This one is used in smaller amounts in lagers and ales. Also adds to the body which in turn adds to the head retention. CRYSTAL MALTED GRAIN 120 E.B.C. A good middle of the road grain that adds a richer golden colour, sweeter caramel flavour. Can be used in styles of beer from sweeter Ambers through to Porters and Stouts. DARK CRYSTAL MALTED GRAIN 270 E.B.C. Adds a heavier semi bitter yet sweet flavour and aroma to dark beers like Olds, Porters, Barley Wines and Stouts. CHOCOLATE MALT 600 E.B.C. Smaller amounts of this grain add a darker colour and slight roasted flavour . in smaller amounts choc grain adds good nutty flavour and a deep red hue, but in greater quantities gives a blacker colour and a more acrid taste. BLACK MALT 900 E.B.C. While not going quite as far as roasted barley, Black Grain has a sharp acrid taste with a deep black colour. Mainly used in Porters in smaller quantities and Stouts in larger quantities. ROASTED BARLEY 1200 E.B.C. Provides a greater burnt and acrid flavour than Black Malt but a lot drier. Mostly used in stouts but can be used in some heavier Porters. There are two methods of producing dried malt extracts, spray drying and band drying. Spray drying dries each droplet of liquid malt extract individually in approx a four second period. The resultant powder has a delicate flavour, retaining all the original liquid malt extracts character. This delicate feature is ideal for lagers, pilsners and wheat beers. It will also help produce a fine white head when used as a substitute for dextrose. Our Muntons wheat malt extract is a spray dried product. Band drying lays a stream of liquid malt extract onto a series of slowly moving conveyers and bakes this in an oven under vacuum. The twenty minute process produces a honeycomb of solid dried material which is then ground into a powder. The final material has a much more intense malt flavour. This intensity is ideal for ales and stouts. Our Bintani light malt extract and Bintani dark malt extract are band dried products. A useful tip for calculating the amount of
grain or extract to get a desired original gravity (O.G.) is: Hops are mainly purchased in pellet form. They can be used to improve the flavour/aroma of kit beers or used in extract or mash beers. When using hops to improve the flavour or bitterness of a 25L batch of kit beer we recommend boiling about 15g of hops on the stove for 10 mins and strain into the brew and ferment in the normal way. When using to improve the aroma of a 25L batch of kit beer we recommend fermenting the beer in the normal way and 2 days before bottling, steep the hops in hot water for 10 mins and strain into the mix. This way the intoxicating aroma isn't lost out the airlock! To select which hop to use simply match the hop variety to the kit beer or style of beer from the charts provided. The charts are a guide only and not a "be all end all list" that must be used or you won't produce good beer, so don't be scared just have a go. For a printer friendly version of this chart go here. If you want to use freshly picked hops we assume that 67% of the weight is moisture compared to commercial cones. Pellets are 10% stronger than cones.
AMARILLO 8.4% AAU An American variety. KITS:- STYLES:- CASCADE 5.5% AAU An American variety released as a new aroma variety in 1972. Good as an all purpose bittering and aroma hop. Bitterness is pleasant even at higher hopping rates while the aroma can be described as spicy and floral, sometimes described as grapefruity. KITS:-2,4,5,6,7,8,9,10,11,12 & 13 STYLES:-12 & 22 GOLDEN CLUSTER 6-8% AAU This is one of the worlds standard bittering hops. It has been grown in Australia the late 1800's. A good general purpose bittering hop though it does lack aroma. KITS:-1,2,3,4,5,6,7 & 8 STYLES:-8 & 12 FUGGLES 3.5-5.5% AAU Fuggles originated in England in the early 1860's. Though generally considered second to Goldings it provides excellent bittering qualities with a mild aroma. KITS:-1,2,3,4,5,6,7 & 8 STYLES:-1,2,3,4,5,6,7,8,9,10,11 & 13 GOLDINGS 3.5-5% AAU Only grown in Kent these hops are imported into Australia as both pellets and cones. They are a great bittering hop with a slightly floral aroma. KITS:-1,2,3,4,5,6,7,8 & 9 STYLE:-1,2,3,4,5,6,7,8,9,10,11,13,14,15 & 17 HALLERTAU 3-6.5% AAU Originally from Germany these hops are now grown world wide. They have an excellent aroma that can be described as a little flowery with great lager bittering qualities. KITS:-9,10,11,12,13 & 14 STYLES:-14,17,18,19,20,21,22,24,25,26,28,29 & 30 HERSBRUCKER 3.5-6.2% AAU Originally from the Hersbrucker region of Germany. This hop has grown well in Tasmania now for a number of years. A very good all purpose bittering hop with an aroma that can sometimes be described as slightly floral. KITS:-9,10,11,12,13 & 14 STYLES:-22,24,26,27,28 & 29 NUGGET 9% AAU High alpha hop with delicate but pleasant aroma. KITS:- STYLES:- NORTHERN BREWER 9.8% AAU Neutral tasting, multi purpose hop used in California common. KITS:- STYLES:-
PRIDE OF RINGWOOD 9-13% AAU A Tasmanian grown hop that is used widely by commercial breweries. Is popular with home brewers as a good, solid bittering hop, although it lacks useful aroma. KITS:-7 STYLES:-8 SAAZ 3.4% AAU This variety is only grown in the Czech Republic, Though trials have been carried out in Australia. A noble hop with excellent bittering and aromatic characteristics. Used predominantly in Pilsners. KITS:-9,10,11,12,13 & 14 STYLES:-14,17,20,21,22,23,24,25,26,27,28 & 29 SUPER ALPHA 10% AAU Grown in New Zealand. High in bitterness with poor aroma. Should be used with caution in regards to home brewing. KITS:-7 STYLES:-3,6,7 & 8 TETTNANGER 4-6.5% AAU Another hop that originates from Germany and now grown successfully in Australia. This hop is generally used as a bittering hop that has a pleasant aroma. KITS:-9.10,11,12,13 & 14 STYLE:-14,18,19,20,21,22,24,2,,26,27 & 29 WILLAMETTE 4-6.5% AAU Willamette is a seedless triploid version of Fuggles and has similar characteristics. Now grown in Australia it is a great bittering hop with a mild, yet pleasant aroma. KITS:-1,2,3,4,5,6 & 8 STYLE:-1,2,3,4,5,6,7,9,10,11,13 & 17 Safale
s-04 A well known English ale yeast, selected
for its fast fermentation character and its ability to form a very compact
sediment at the end of fermentation, helping to improve beer clarity. This
yeast is recommended for the production of a large range of ale beers and is
specially adapted to fermentation in cylindro-conical tanks. Safale US-56 The most famous ale yeast strain found
across America, now available as a ready-to-pitch dry yeast. Produces well
balanced beers with low diacetyl and a very clean, crisp end palate. Best
results occur with temperature at 15ºC. Saflager This bottom fermenting yeast is widely
used by Western European commercial breweries. Selected for its fairly
neutral flavour development, this yeast produces the best of its Lager flavours
when fermented at low temperatures. Safwheat A typical German ale yeast, selected for
its ability to form a large firm head when fermenting. This is a top
cropping ale yeast specially recommended for the production of wheat/wiezen
beers. It is most suitable for the production of a wide range of ale beers
and is well adapted to open tanks. DANSTAR NOTTINGHAM COOPERS BEER YEAST SODIUM METABISULPHITE is the preferred agent for sterilising equipment as it is cheaper. After cleaning your equipment you can sterilise by using one teaspoonful per 5 litres and soaking for 2 hours. The solution does not keep. Drain well, but do not rinse. TRI-SODIUM PHOSPHATE (BOTTLE CLEANER) is a caustic cleaner. Mix 1/4 of a cup in 4 litres of hot water and wash bottles or barrels. Rinse well. Stubborn stains may require soaking for 24 hours. We recommend wearing of rubber gloves while using this product. SODIUM DICHLORISOCYANURATE + TRI-SODIUM PHOSPHATE (KEG CLEANER) is a cleaner and steriliser in one. Use 1-2 teaspoons in 5 litres of cold water to clean, sterilise and deodorise barrels. Leave for 10-20 mins then rinse well. SODIUM HYPOCHLORITE is a commercial brewery descaler/steriliser for the removal of all yeast films, moulds etc. FOR USE, dilute 50ml to 500ml with water. Add a little of this solution to the bottles or vessels and shake around for a few seconds or until any film is removed. Rinse with hot or cold water. The solution may be used repeatedly until grossly contaminated or the chlorine smell has diminished. BREWCLEAN is a non toxic colloidal cleaner. The micelles attack dirt and push it into the water, making it easy to wash away. Heavy cleaning jobs no dilution required. Moderate cleaning jobs 1 part brewclean to 3 parts water. Light cleaning jobs 1 part brewclean to 6 parts water. Wet the surfaces with brewclean, agitate the product on the surface by wiping, rubbing and shaking as required. Allow to sit then rinse clean. POTENTIAL ALCOHOL OF YOUR BEER Many of us ponder the percentage of alcohol in our beer. We don't want to spend time making a beer that is not as strong as we'd like. The hydrometer is our best friend. By taking a start reading, commonly called the Original Gravity (O.G.) and a Final Gravity (F.G.) we can calculate the alcohol produced. Hydrometers are calibrated at 20°C, so a 23L batch can vary if you take a start reading at 25°C. So, a reading of 1042 at 15C is actually 1041.
Many also follow the Tas home Brewing Supplies instruction sheet and wonder how much alcohol they 'loose' by topping up with water to the 25L level - i.e. a full barrel. So if your reading was 1042 at the beginning and you topped up after 2 days then your potential alcohol is 5.52%, only dropping 0.5%.
Then depending on which sugar you'd used you'll get a different final gravity reading. If you used dextrose (1005) or half'n'half (1010) or light malt extract (1015). So a 25L brew at 1042 with dextrose will finish with an alcohol reading of 4.83%.
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