Kit Recipes

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To make the following recipes you use the T.H.B.S. instruction sheet and make any adjustments according to the recipe e.g. the addition of malts, hops or any other additives required.  For a copy of the T.H.B.S. instructions click HERE.  All of the recipes on display we have either made ourselves or been given to sample.   For a printer friendly version of these recipes hit the link next to each of their names.

We'd like to increase our recipe base.  So, if you'd like your favourite recipe featured on this page, let us know and we'll post it for others to enjoy.

LOW CARBOHYDRATE BEERS:- Diet Beer

WHEAT:-  Ben's Blonde  Redback  Aussie Wheat  Strawberry Blonde  HeHoergaarden

PILSNER:-  Saaz Pilsner   Pilsner Urquell  Richard's Carlsburg

LAGER:-  Boags Premium  Lime & Coriander   Cascade Lager  American Budweiser  Lowenbrau  Knappstein's Lager  Richard's Heineken  Richard's Grolsh  Richard's Becks

DRAUGHT:-  Boags Draught  Richard's Boags Draught  Cascade Draught  Carlton Draught  Carlton Light

BITTER:- Melbourne Bitter

ALE:- 1881   Kilkenny  McEwans 80/-Ale   Golden Ale  Bomb's Espresso Supreme  Cafalua Ale  James Squire Amber ale  Little Creature's Bright Ale  David's Little Creatures Pale Ale

PORTER:- Honey Porter  Honey Porter#2  Ultimate Winter Warmer

STOUT:- Simply Chocolate  Two Plank Stout   Milk Stout  Fruit Stout Variations  Guinness

Diet beer

Any kit beers can be made into low carbohydrate beers.  There is an enzyme called diatose enzyme which converts some of the complex malt chains in the can of mix into simple, fermentable sugars.  (Amylo 300 is used to increase the availability of sugars in beer fermentation. It allows for the production of high alcohol beers and can also produce low carbohydrate diabetic beer with increased alcohol strength. Amylo 300 is an amyloglucosidease preparation produced from Aspergillus niger.)

Many people with diabetes, in consultation with their doctor, can use this enzyme when making their favourite batch of beer.  The resultant beer is drier and slightly more alcoholic.  Of course we can put less malt or dextrose to keep the beer at 5%

Any can of beer mix

750g Dextrose/malt (opptional)

kit yeast

5ml of diatose enzyme

Make the beer as per THBS instructions, To produce diet beer use 5ml / 25 litres of wort.  Add just before the yeast.  Ferment in the normal way.

F.G. 1000 (more if using malt) & 5% alcohol No sugar gives 3.5% alcohol

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WHEAT

BEN'S BLONDE

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This beer is a great summer thirst quencher to have after you have just mowed the lawn (or watched someone else do it).  It is nice and simple to do but it is still a great beer.

1 can Coopers Wheat Beer

1 Kg Wheat Dried Malt

Coopers beer yeast

Make it as per T.H.B.S. instructions and leave to mature for at least 6 months (it's worth the wait).  For a brew that isn't quite as dry and fruity use a half'n'wheat mix. 

Approx. F.G. 1015 & 5% Alcohol.

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REDBACK

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This is another thirst quencher but with a more noticeable hop aroma, similar to Bavarian styles of wheat beer.

1 Can Beermakers Bavarian Wheat

1 Half'n'Wheat

10g Saaz Hops

1 Pkt Safwheat yeast

Follow the T.H.B.S. brewing instructions, using the Safwheat yeast instead of the kit yeast.  Approximately 2 days before bottling put the Saaz hops into a hop boiling bag.   Put it into a coffee mug and cover with boiling water for about 10 minutes.  Strain the liquid into another mug, gently squeezing the bag.  The liquid can then be added to the fermenter, left for 2 days and bottled in the normal fashion. The reason for doing things this way is if you put the hops in at the start you will lose a lot more of the aroma than if you put them in as late as possible.  Leave to mature for at least 2-3 months (longer for a better result).

Approx. F.G. 1010 & 5% Alcohol.

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AUSSIE WHEAT

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This is a lighter flavoured style, more of a social quaffer than anything else.  It's still a good beer and worth a go because it isn't as dry as some wheats can be.

1 can Beermakers Wheat (yellow label)  

1 Kg Dextrose

Yeast as supplied

Make as per T.H.B.S. instructions and leave to mature for as long as possible (2-3 months).

Approx. F.G. 1005 & 5% Alcohol.

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STRAWBERRY BLONDE 

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This recipe was another one of those "Let's try something totally different" ones and thankfully it worked a treat.  This wheat is darker than normal due to the use of the dark malt and there is just a hint of strawberry, put in by using strawberry topping (yes, another What tha??). We made this up as a 45L batch so adjust the recipe accordingly.

1 Can Coopers Wheat Beer

1 Can Goldrush Wheat Beer

1Kg Dark Dried Malt

1Kg Dextrose

2 x 375ml Bottles Strawberry Topping

2 x Coopers Yeast

To make this, simply bung it all in your fermenter and follow the normal T.H.B.S. instructions.

Approx. F.G. 1018 & 5.5% Alcohol.

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HEHOERGAARDEN

This is lush and true to this classic wheat beer.  The cloudiness is even there from the malted wheat grain.

1 Can Morgans Wheat Beer

1Kg Half 'n' half

250g malted wheat grain

15g coriander seed

zest of 2 oranges

15g Amarillo hops

1 kit Yeast

Lightly crush the grain in a tray with a beer bottle or borrow our grain mill.  Bring it to a gentle simmer in 4L of water for 1/2 an hour.  Strain the liquid into the fermenter and add the beer mix and sugar.  Ferment in the usual manner.  Come top up day add the crushed seeds and zest in a stocking - not your fish nets - and allow to finish.  2 days before bottling make a 'hop tea' with the hops and a cup of boiled water, seep for 10 mins and strain this into the fermenter. 

Approx. F. G. 1010 & 5% alcohol

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PILSNER

Saaz Pilsner  

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A clean, crisp pilsner that has a good hop aroma in the true Czech style.  The kit is designed to be a little more aromatic than usual but with the addition of extra Saaz hops it is really improved.   If you leave out the hops you'll still get a decent pils.

1 can Morgans Golden Saaz Pilsner

1Kg Dextrose

10g Saaz hop pellets

Kit Yeast

Make as per T.H.B.S. instructions.  Approximately 2 days before bottling put the Saaz hops into a hop boiling bag and put it into a coffee mug.  Cover with boiling water for about 10 minutes then strain the liquid into another mug, gently squeezing the bag.  The liquid can then be added to the fermenter, left for 2 days and bottled in the normal fashion.  The reason for doing things this way is if you put the hops in at the start you will lose a lot more of the aroma than if you put them in as late as possible.  Leave to mature for at least 2-3 months (longer for a better result).

Approx. F.G. 1005 & 5% Alcohol.

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Pilsner Urquell

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Pilsner Urquell is considered the pilsner of all pilsners, being one of the first in a long line of great beers.  This kit does justice to this fine style of beer.

1 can Muntons Export Pilsner

1Kg Dextrose

500g Light Dried Malt

Kit Yeast

Make as per T.H.B.S. instructions. Needs a good 3 months to mature.

Approx. F.G. 1010 & 6% Alcohol.

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Richard's Carlsberg (Danish)

1 can Thomas Coopers Pilsner

1 can Coopers light malt extract

14g Hallertau hops

Add the tins and ferment in the usual T.H.B.S. way.  A couple of days prior to bottling, make like 'a cup of tea' with the hops and strain this liquid into the brew.  Bottle in the normal way.

Approx. F.G. 1015 & 5% Alcohol.

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LAGER

Boags Premium  

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This one is very popular, is very close to the commercial brew and has a lot of repeat offenders.

1 can Black Rock Colonial Lager

1 Half'n'Half

Kit yeast

Make as per T.H.B.S. instructions.  Needs a good 2-3 months to mature.

Approx. F.G. 1010 & 5% Alcohol.

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Lime & Coriander Beer

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This beer was given to us to try by one of our more adventurous customers who likes to give a lot of different things a go, as you can see by this recipe.  An absolutely great beer well worth a try.

1 can of good quality lager mix

(Gold Rush, Bacchus & Barley, Morgans)

500g Light Dried Malt

500g Wheat Dried Malt

250g lightly flavoured honey

15g dried coriander seed

6 limes

Kit Yeast

  1. Grate the green part ONLY  (no pith) from the limes and juice them

  2. Crack the coriander seed roughly with a rolling pin or bottle if you haven't got a mortar and pestle.

  3. Boil the seeds and peel in a muslin bag in the lime juice and honey for a few minutes to sterilize them.

  4. Make up the brew as per the T.H.B.S. instruction sheet and add the boiled ingredients to the brew.

  5. 2 days before you bottle or keg the beer, remove the muslin bag.

The alcohol content is about 5.3% which is standard for a Belgian style ale.  This beer is quick to mature and goes well with Thai food.  The lime is prominent yet surprisingly unobtrusive and the coriander just noticeable, if you look for it.  If you wish you can use a good quality wheat beer such as Cooper's Wheat for a different spin on this recipe without any ill effects.  You should avoid the use of very strongly flavoured honey such as eucalypt (which tastes like Martha's wool mix once the fermentable sugars are used up) because it will overpower the lighter style of this lager.  Try substituting the honey for palm sugar.

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Cascade Lager 

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This one is close to the lager.  It may be just a bit crisper.

1 Can Wander Lager

1Kg Dextrose

Kit Yeast

To brew this just follow the T.H.B.S. instructions.  Leave for 2-3 months (or longer) to mature.

Approx. F.G. 1005 & 5% Alcohol.

American Budweiser 

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Budweiser is the world's most brewed beer.  This clone has more character than Bud, but has the same alcohol content.  If you like Bud or any of those North American beers this one should appeal.

1 can Muntons Lager

Kit yeast

Being a low alcohol beer all you need to use are the contents of the can and follow the standard T.H.B.S. instructions.  Leave to mature for the normal time and enjoy.

Approx. F.G. 1005 & 3% Alcohol.

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Lowenbrau

This is a light hoppy lager modelled on the full-bodied beer available across mainland Europe.  Serve chilled to appreciate its rich characters.

1 can Beermakers Imported Munich Lager

1.25kg Light Malt Extract

25g Hersbrucker hops

1pkt Saflager yeast

Bring to the boil, malt, hops and 2 litres of water.  Simmer for 5 minutes, strain and add to the fermenter with the contents of the can.  Top up with cold water.  Pitch the yeast at 24°C and then ferment as cool as possible (10-14°C) for a couple of weeks (4-5 weeks is best).  Bottle in the usual way and store in the cellar, the yeast does not require 24°C to convert the priming sugar.

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Knappstein's Lager

Knappstein's Lager of WA has a beautiful hoppy aroma and clean fresh finish.  Serve chilled to appreciate its delicate characters.

1 can Black Rock Lager

1.25kg Light Malt Extract

25g Nelson Sauvin hops

1pkt Saflager yeast

Bring to the boil, malt, hops and 2 litres of water.  Simmer for 5 minutes, strain and add to the fermenter with the contents of the can.  Top up with cold water.  Pitch the yeast at 24°C and then ferment as cool as possible (10-14°C) for a couple of weeks (4-5 weeks is best).  Bottle in the usual way and store in the cellar, the yeast does not require 24°C to convert the priming sugar.

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Richard's Heineken

Richard is an avid brewer from Victoria and asked me for something more true to the European way of brewing, using only malt, hops, yeast and water.  So here it is...

1 can Mangrove Jack’s Dutch lager

1 can Coopers light malt extract

250g Weyermann Carared

14g Hersbrucker Hops

Crush the grain and simmer in 2L of water for 30 mins.  Strain into the fermenter.  Add the tins and ferment in the usual T.H.B.S. way.  A couple of days prior to bottling, make like 'a cup of tea' with the hops and strain this liquid into the brew.  Bottle in the normal way.

Approx. F.G. 1015 & 5% Alcohol.

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Richard's Grolsch

Thanks again Richard!  This is very similar to his Heineken, just slightly darker in colour and a little more floral.

1 can Mangrove Jack’s Dutch lager

1 can Coopers light malt extract

250g Crystal malt grain 120ebc

14g Saaz Hops

Crush the grain and simmer in 2L of water for 30mins.  Strain into the fermenter.  Add the tins and ferment in the usual T.H.B.S. way.  A couple of days prior to bottling, make like 'a cup of tea' with the hops and strain this liquid into the brew.  Bottle in the normal way.

Approx. F.G. 1015 & 5% Alcohol.

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Richard's Beck’s

1 can Morgan’s Blue Mountain lager

1 can Coopers light malt extract

To brew this just follow the T.H.B.S. instructions.  Leave for 2-3 months (or longer) to mature.

Approx. F.G. 1015 & 5% Alcohol.

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DRAUGHT

Boags Draught

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As the name suggests, another close copy of a nice Tasmanian beer

1 can Black Rock N.Z. Draught

1 Half'n'Half Mix

Kit Yeast

Follow the T.H.B.S. instructions and let mature for at least 5-8 weeks.

Approx. F.G. 1010 & 5% Alcohol.

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Richard's Boags draught

1 can Blackrock New Zealand Draught

1 can Morgan’s extra pale malt

Follow the T.H.B.S. instructions and let mature for at least 5-8 weeks.

Approx. F.G. 1015 & 5% Alcohol.

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Cascade Draught 

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A fairly true to style copy (Wander was once made at Cascade until C.U.B. took them over from Lion Nathan) of Southern Tasmania's most popular beer.

1 can Wander Draught

1 Kg Dextrose

Kit Yeast

Some forms of this recipe call for the use of Half'n'Half, making it a bit sweet, but still worth a go.  Follow the normal instructions for a good all round beer.

Approx. F.G. 1005 & 5% Alcohol.

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Carlton Draught

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This brew should appeal to Carlton Draught fans although it's not quite as sweet as the commercial drop. 

1 can Beermakers Draught

Half'n'Half

Kit yeast

The Beermakers Draught is a bit fuller in flavour than most other draughts so it can handle the Half'n'Half without becoming too sweet.  Just follow our instructions and leave for a bit longer than normal to mature for a better result.

Approx. F.G. 1010 & 5% Alcohol.

Carlton Draught No 2

1 can Morgans Stockman's Draught
1 half'n'half
15g Cascade hops
kit yeast

Follow the T.H.B.S. instructions.  The hops are used as you would make a cup of tea.  Pour boiling water over the hops, let stand for 10 mins and strain into the brew.  For a fuller aroma add the hops just as the bubbling is slowing dowm or 2 days before bottling.

Approx. F.G. 1010 & 5% Alcohol.

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Carlton Light

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1 can Beermakers Draught

200g Dried Malt Additive

Kit Yeast

Follow the T.H.B.S. instructions.  To make a light beer without it being too watery you should use at least 200g of Dried Malt Additive to give it a bit more body and texture.  It's a complex starch that is essentially non fermenting.  It remains in suspension and gives the beer an increase in viscosity that is perceived as an improvement to the mouth feel of the beer.  It's 30% percent fermentable so adds a small amount of alcohol.  To use it without clumping problems, pour the contents of the packet into a jug and add boiling water.   Stir with a fork and add it to the fermenter with the kit.

Approx. F.G. 1010 & 3.5% Alcohol.

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BITTER

MELBOURNE BITTER 

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This is a fine copy of Melbourne's lesser known and even under rated beer.

1 can Bacchus and Barley Bitter

1Kg Dextrose

Kit Yeast

Follow the T.H.B.S. brewing instructions. Allow to mature for 2 - 3 months.

Approx. F.G. 1005 & 5% Alcohol.

ALE 

1881

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This is a really good copy of Boags 1881 ale that they made a limited run from a recipe from about 1881 as the name suggests. An Amber Ale style of beer with a nice hop aroma and sweeter crystal malt flavour designed to be drank not quite as cool as fridge temp but left to sit on the bench for 5-10 minutes before getting into it, by doing this you get the flavour without the sharp bitterness that real cold ale style beer tend to get, but don't worry, a bit of time sitting won't make it sickly warm and un drinkable. 

1 can Morgans Royal Oak Amber Ale

1Kg Light Dried Malt

10g Willamette Hop Pellets

Kit Yeast

Follow the T.H.B.S. instructions.  Approximately 2 days before bottling put the Willamette hops into a hop boiling bag and put the boiling bag into a coffee mug and cover with boiling water for about 10 minutes, strain the liquid into another mug, gently squeezing the boiling bag. the liquid can then be added to the fermenter and left for 2 days and bottled in the normal fashion. the reason for doing things this way are if you put the aroma hops in at the start you will loose a lot more of the aroma than if you put them in as late as possible. leave to mature for at least 2-3 months (longer for a better result).

Approx. F.G. 1015 & 5% Alcohol.

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KILKENNY

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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.

1 Can Morgans Royal Oak Amber Ale

1.5 Kg Amber Malt Extract

250g Dried Malt Additive

150g Soft Dark Brown Sugar

40g Goldings Hop Pellets

Kit Yeast

Bring 2L of water to the boil and add 1 cup of the malt and 15g of the hop pellets. Allow to simmer gently for about 20 mins. After 20 mins add the dried malt additive to a jug and use the hot hop liquid to dissolve it.   Add this mixture to the fermenter along with the other ingredients except the remaining hops.  Allow to ferment as per the standard T.H.B.S. instructions. After fermentation has ended rack to another fermenter and add the remaining hops. Allow to stand for a further 10 days. Bottle and allow to mature for at least 3 months or longer for a better result.

Approx. F.G. 1020 & 6% Alcohol.

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McEWANS 80 SHILLING ALE

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A reasonable copy of McEwans famous 80/- Ale, rich and full bodied with a nice hop bite. One to enjoy on a cold winter's night.

1 can Muntons Traditional Bitter

1kg Light Dried Malt

200g Dried Malt Additive

Kit Yeast

To make life easier with the dried malt additive, put it in a jug, pour boiling hot water over it and stir to dissolve it.  If you use water that isn't boiling it will clump into a  big ball that will be next to impossible to dissolve. Next, add the ingredients to the fermenter and follow the T.H.B.S. instructions.

Approx. F.G. 1020 & 5.5% Alcohol.

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 GOLDEN ALE

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This simple recipe is a golden version of the Irish Red with slightly less bitterness. The addition of the Goldings hops will give the mellow flavour without adding too much harsh bitterness.

1 can Coopers Draught

1kg Light Dried Malt

300g Golden Syrup

25g Goldings Hop Pellets

250g Dried Malt Additive

Kit Yeast

Dissolve the can contents, malt and golden syrup in the fermenter.  To make life easier with the dried malt additive, put it in a jug, pour boiling water over it and stir to dissolve it.  If you use water that isn't boiling it will clump into a big ball that will be next to impossible to dissolve.  Add to the fermenter.  Ferment as per the T.H.B.S. instructions. Two days before bottling steep the hop pellets in 200ml of hot water for 15 mins.  Strain into the fermenter.  Allow to stand for 2 days then bottle as normal.  Leave to mature for 3-6 months for a good result (if you can't wait that long try 4 weeks, but 3-6 months will be much better).

Approx. F.G. 1020 & 6% Alcohol.

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BOMB'S ESPRESSO SUPREME

Bomb would like to thank Poppit for her help with this delicious morning heart starter.  They devised the recipe one Saturday morning.  Make sure you get your favourite coffee and enjoy the aroma and flavour with a well-hopped dark ale… yum!!!!!

1 can Coopers Dark Ale

1 Kg Dark dried malt

200g Coffee Beans

Kit Yeast

METHOD: In a large container, simmer the cracked/ground coffee beans in 4 litres of water for half an hour. Strain the liquid into the fermenter, dissolve the other ingredients and add cold water to make up the volume. Add yeast and ferment in the normal manner. When finished, bottle adding one teaspoonful of sugar to each bottle.

Approx F.G. 1015 and 5% alcohol

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CAFALUA ALE

Just had these ingredients lying around and decided to try something...  Here it is!!!!  Rich dark and smooth!!!!

1 can Newcastle Brown Ale

1 Kg Dark dried malt

1 bottle Still Spirits Cafalua Liqueur flavour

Kit Yeast

Follow the T.H.B.S. brewing instructions. Allow to mature for 2 - 3 months.

Approx. F.G. 1015 & 5% Alcohol.

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James Squire Amber Ale

1 can Blackrock Pilsner Blonde

1 can Coopers Amber Malt extract

250g cracked Crystal Malt grain

15g Golden Cluster hops

1 sachet Safale US05

Put the grain into 2L of water.  Bring this to the boil slowly and simmer for 30 mins.  Add the hops to the liquid and let it simmer for another 30 mins.  Strain the liquid into the fermenter and dissolve the contents of the tins.  Follow the T.H.B.S. brewing instructions. Allow to mature for 2 - 3 months.

Approx. F.G. 1015 & 5% Alcohol.

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Little Creature's Bright Ale

1 can Blackrock India Pale Ale

250g cracked Crystal Malt grain

250g wheat malt extract

500g light malt extract

250g dextrose

15g Amarillo hops

1 sachet Safale US05

Put the grain into 2L of water.  Bring this to the boil slowly and simmer for 30 mins.  Add the hops to the liquid and let it simmer for another 30 mins.  Strain the liquid into the fermenter and dissolve the contents of the tins.  Follow the T.H.B.S. brewing instructions. Allow to mature for 2 - 3 months.

Approx. F.G. 1010 & 5% Alcohol

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David's Little Creatures Pale Ale

("devils draught")

Morgan's Stockman's Draught

1Kg Light malt extract

15g Cascade hops

15g Golden Cluster hops

Steep the hops in a cup of boiling water.  Add the liquid to the rest of the ingredients. Follow the T.H.B.S. brewing instructions. Allow to mature for 2 - 3 months.

Approx. F.G. 1015 & 5% Alcohol

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PORTER

HONEY PORTER  

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1 can Beermakers Old

1 Kg Light Dried Malt

200g Dried Malt Additive

500g Leatherwood Honey

Kit Yeast

Follow the T.H.B.S. brewing instructions. Allow to mature for 2 - 3 months.

Approx. F.G. 1020 & 6% Alcohol.

Honey Porter #2

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1 can Coopers Classic Old Dark Ale.

1 kg Light Dried Malt

500g Leatherwood Honey

12g Goldings Hop

Kit Yeast

Follow the T.H.B.S. brewing instructions. Allow to mature for 2 - 3 months.

Approx. F.G. 1015 & 6% Alcohol.

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Ultimate Winter Warmer
(From Tony Dart)

A Cascade Master Craftsman recipe.

2 cans Cascade Chocolate Mahogany Porter

2Kg Light Malt Extract

20g Saaz Hops

1 x Kit Yeast

Boil the Saaz hops in 300ml water for 2 minutes, then strain into the fermenter.  Add all the ingredients and ferment at 15ºC.  Ferment should be done in 2 weeks and leave for another week to clear.

Approx F.G. 1025 & 11%

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STOUT

SIMPLY CHOCOLATE

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When you read the contents of this recipe you will think "What tha??" but I will assure you now that it is a truly awesome brew that begs to be made again.  Even at an early age it has a good creamy head and a full body that is amazing. Definitely a good one for a mid winter's tipple (or anytime of year for that matter!). 

1 can Coopers Stout

1 Kg Dark Dried Malt

200g Dried Malt Additive

250ml Chocolate Topping (yes that's right)

Kit Yeast

To make life easier with the dried malt additive, put it in a jug and pour boiling  water over it.  Stir to dissolve it.  If you use water that isn't boiling it will clump into a big ball that will be next to impossible to dissolve.  Next add the ingredients to the fermenter and follow the T.H.B.S. instructions.  Unlike most stouts this one is ready to drink at about 3 weeks without any ill effects.

Approx. F.G. 1020 & 6% Alcohol.

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TWO PLANK STOUT  

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As the name suggests this stout is as thick as two short planks. The addition of the sweetened condensed milk is not a mistake.

1 can of Stout

1Kg Dark Dried Malt

200g Dried Malt Additive

1 tin Sweetened Condensed Milk

Kit Yeast

This is an easy stout to make. The only thing to keep in mind is to dissolve sweetened condensed in boiling water before adding it to the fermenter and then just follow the T.H.B.S brewing instructions.

Approx. F.G. 1020 & 6% Alcohol.

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MILK STOUT 

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This recipe is a variation on the recipe that won the Beer of Show at the Royal Hobart Show in 1992.

1 can Coopers Stout

1Kg Dark Dried Malt

250g Lactose

500g Soft Dark Brown Sugar

250g Roasted Barley

250g Flaked Barley

Kit Yeast

In a large pot simmer the  cracked Roasted Barley in 4L of water for half an hour. Add the Flaked Barley and simmer for a further half an hour. Strain the liquid into the fermenter, dissolve the other ingredients and add cold water to make up the final volume. Ferment as per the T.H.B.S instructions. Allow to mature for as long as possible as the older it gets the better it gets.

Approx. F.G. 1025 & 7% Alcohol.

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FRUIT STOUT VARIATIONS 

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To vary your stout you can think about using fresh, frozen or tinned Raspberries, Cherries or any similar fruit. The following recipe will give you an idea of how we have done it in the past. This particular recipe was very good. We used a fairly mild stout as a base and this allowed the cherry flavour to come through nicely, without being to over powering. 

1 Can of your favourite Stout Mix

1Kg Dark Dried Malt

2 Tins Black Cherries

250g Dried Malt Additive 

Kit Yeast

Put all of the ingredients in the fermenter and then make as per the T.H.B.S. instructions.

Approx. F.G. 1020 & 6% Alcohol.

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GUINNESS STOUT

A tough stout to emulate due to the nitrogen in the beer dissolving into finer bubbles, giving the rich, thick, creamy, draw-a-smiley-face-in-it head.  We can not produce this naturally in the bottles but a couple of years in the bottle (good luck with that!!) can give a smooth creaminess that will be well worth the wait!!!!

1 can Beermakers Irish Stout

1.5kg Dark Dried Malt

250g Dried Malt Additive

500g Dextrose

10g Goldings hops

15g Fuggles

1pkt Safale yeast

Bring to the boil, malts and dextrose with 10g Goldings hops and 2 litres of water.  Simmer for 5 minutes and remove from the heat, then add the 15g Fuggles hops and allow to cool for 10 minutes.  Strain the liquid and add it to the fermenter with the contents of the can.  Ferment with the Safale yeast as per T.H.B.S. instructions.  When 'topping up' your barrel, fill a 2 litre bottle with water, sterilise it and put it in the fermenter for an even thicker stronger brew!!!!

F.G. 1020 & 7% alcohol.

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