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GLUTEN FREE BEER:- Clayton's Beer Steve's GF Beer WHEAT:- PILSNER:- German pils LAGER:- Mexican Cervesa DRAUGHT:- BITTER:- ESB ALE:- Irish Red Ale Newcastle Amber Ale King's Pale Ale PORTER:- Hoge's Porter STOUT:- Guinness BARLEY WINE:- Ye olde ripper GLUTEN FREE BEER The beer you make without it being a true beer... We found this recipe in Mike Rodgers-Wilsons' book Brewing Crafts. Seems we get a lot of requests these days for the gluten free beer. Most recipes we find require you to germinate various grains yourself. This recipe looks kind of simple and already we are trying different twists. 500g Muscovado sugar (a soft moist brown type) 450g raw sugar 450g black strap molasses (or honey or treacle) 40g Golden Cluster hops (bittering) 10g Cascade hops (finishing) 1 teaspoon yeast nutrient Safale yeast Boil the bittering hops in 4 litres water for 40 mins. Add the sugars and the finishing hops to liquid and let stand for 10 mins. Strain the liquid into the fermenter. Add the yeast nutrient and fill the barrel to 22L. Temperature should be 22-25C and O.G should be 1025. Pitch the yeast and ferment in the normal way. F.G. should be 1000 and the alcohol will be about 3.9%. I'd be inclined to boost this to a full strength beer by adding 1kg of rice malt extract. Products in this recipe are available from Raw Natural Grocer or other health stores). After trying the above Gluten Free beer, Steve formulated this version. I tried it and its not bad!!!! The resinous hops are unchallenged by the various sugars and it comes up as bitter as a "first harvest". We both agreed that next time the addition of honey, instead of molasses would blend nicely with the citrus overtones of the Cascade hops. 500g Dark Muscovado sugar (a soft moist brown type) 500g raw sugar 500g black strap molasses (or honey or treacle) 40g Cascade hops (bittering) 10g Saaz hops (finishing) 1 teaspoon yeast nutrient Safale yeast Boil the bittering hops in 4 litres water for 40 mins. Add the sugars and the finishing hops to liquid and let stand for 10 mins. Strain the liquid into the fermenter. Add the yeast nutrient and fill the barrel to 22L. Temperature should be 22-25C and O.G should be 1025. Pitch the yeast and ferment in the normal way. F.G. should be 1000 and the alcohol will be about 3.9%. I'd be inclined to boost this to a full strength beer by adding 1kg of rice malt extract. Products in this recipe are available from Raw Natural Grocer or other health stores). WHEAT
PILSNER This pils is a German version that is considered to be the origin of the pilsner style. It has a great complexity of flavour obtained from the different infusion times of the Saaz hops and the addition of the wheat malt, which also gives that characteristic tight, white head. The use of a type specific low temp lager yeast will allow the flavour to develop slowly (very) and true to style. To avoid off flavours you MUST lager this beer for at least 1 month. 3kg light malt extract 500g wheat dried malt 100g Saaz hops (total) Split the hops into 75g, 15g & 10g lots Saflager yeast METHOD:
LAGER A typical South of the Border style pale and lightly flavoured summer quaffer. Definitely one to have after watching someone else mow the lawn. Also you may want to add a slice of lemon or lime to the neck of the bottle for a little extra bite. 2.5Kg light dried malt 10g Golden Cluster hop pellets @ 5 mins 15g Hersbrucker hop pellets @ 45 mins 15g Hersbrucker hop pellets @ steeping Saflager beer yeast
DRAUGHT BITTER This dark and strong and malty Extra Special Bitter is a close clone of the famous Fullers ESB . 3Kg light dried malt 500g dark dried malt 120g dried malt additive 300g crystal malted grain 120 ebc 60g Willamette hop pellets @ start of boil 30g Tettnanger hop pellets @ 55mins 30 Tettnanger hop pellets dry hop 1tsp Irish moss Bring 10L of water to the boil, remove from the heat and add the crushed crystal grain, then steep for 30 mins. Remove the grain. Bring to the boil and add 1Kg light malt and the Willamette hops and boil for 30 mins. Add the Irish moss and continue to boil for a further 25 mins. Add 30g Tettnanger hops and continue to boil for a further 5 mins and turn off the heat. Add the dried malt additive and dissolve. Add the remaining malts to the fermenter and cool and strain in the liquid from the pot. Top up to the 20L mark with cold water and allow to ferment for 2 days @ 18-20ºC. Top up to 25L with cold water and allow to ferment for a further 2 days. Rack into a secondary fermenter adding the remaining 30g of Tettnanger hops and allow to stand for a further 10 days. Bottle and allow to condition for at least 3 months before sampling. ALE When we think of Irish beer stout comes to mind, but the first references to Irish stouts is in the late 17th century to the early 18th century and Irish beer is a lot older than that. Today Red Ale is rare and only a few examples of this style exist today, Beamish being the most famous. 3Kg Coopers amber malt extract 200g dark dried malt 250g dried malt additive 40g Fuggles hops (bittering) 30g Willamette hops (flavouring) 1tsp Irish moss Wyeast1084 (Irish Ale) Mix the two malts with your hot water in a boiler. Bring to the boil and add the bittering hops and boil for one hour. Add the aroma hops and Irish moss and boil for a further 15 mins. Cool the wort as close to 18ºC as possible. Ferment as per normal. When finished, rack and let stand for a further two weeks at least. Rack again, bulk prime with light dried malt and bottle, leaving for at least three months before sampling. An often overlooked sister to the more famous 'Geordie Champagne' Newcastle Brown Ale. Slightly lower in alcohol but full of flavour a good one for the amber ale lover. 1.5kg amber malt extract 500g light dried malt 250g crystal malted grain (120ebc) 500g soft brown sugar 30g Fuggles hops 45g Willamette hops Ale yeast METHOD:
TOP Its an American pale ale style, and,
in Kingy's opinion, is absolutely amazing!!!! Kingy's been drinking this lately, and the
only problem he can pick with it is that each glass begs another one. PORTER The almost internationally renowned Hoges has out done himself this time. The original recipe called for 250g of black malt grain but a bit of tweaking the recipe tamed the original acrid flavours, turning it into a great beer that's hop content really shows through. A top drop that having one is nowhere near enough. 3Kg light dried malt 500g crystal malt grain (60ebc) 350g chocolate malt grain 150g black malt 50g carafa special 3 25g Kent Goldings cones 25g Goldings hop pellets 50g Fuggles hop pellets METHOD:- Steep the crystal grain, chocolate grain and the carafa 3 in 2L of water at 68ºC for 1 hour, trying to keep the mix within a couple of degrees of this temp, then sparge (rinse) the grains with 3-4L of hot water. At the same time as the other grains are resting steep the black grain in 2L of cold water (to avoid a really acrid taste). Place the grain juices in a pot with 10L of water, the light dried malt and the Kent Goldings cones and gently boil for 1 hour. Add the Goldings comes at the 15 min mark of the boil, 25g of the Fuggles pellets at the 45 min mark and the rest of the Fuggles at the end of the boil, when the heat has been removed. After 5 mins strain the wort into a fermenter and cool, as quickly as possible, to fermentation temp. Allow to ferment for 7 days, then rack to a secondary fermenter and allow to stand for a further 7 days. Bottle and allow to mature for at least 1-2 months before sampling. STOUT 3.6kg dark liquid malt extract 500g roast barley 50g Pride of Ringwood hop pellets 10g Fuggles hops 500g lactose 2 teaspoons licorice powder 2 teaspoons precipitated chalk 1 pkt Safale yeast METHOD:- Add the chalk to 10 litres of water and bring to the boil. Add the malt extract and the hops, bring back to the boil and simmer for 30 mins. Meanwhile, boil the roast barley in 1 litre of water for 20 mins and strain into the wort and sparge thoroughly. Fine strain the wort into a fermenter. Add the licorice and lactose and mix thoroughly. Fill the barrel with water to the 3/4 level, ensure the temperature is between 20 - 28°C and pitch the yeast. Allow to ferment in the normal way. Two days before bottling add a 'hop tea' of the Fuggles hops. Bottle in the usual way. Drink it within fifty years or it may go past its best before!!!! Barley wine YE
OLDE RIPPER 250g honey 750g corn sugar 60g Pride of Ringwood boiling hops (13.2 alpha) 60g Cascade boiling hops (5.5 alpha) 2 teaspoon Irish moss 60g Fuggles hops (finish) Champagne yeast
Contact InformationPhone & Fax (0362) 346230 Postal address 179 ELIZABETH STREET, HOBART TAS 7000
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