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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. LOW CARBOHYDRATE BEERS:- Diet Beer WHEAT:- Ben's Blonde Redback Aussie Wheat Strawberry Blonde PILSNER:- Saaz Pilsner Pilsner Urquell LAGER:- Boags Premium Lime & Coriander Cascade Lager American Budweiser Lowenbrau DRAUGHT:- 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 PORTER:- Honey Porter Honey Porter#2 Ultimate Winter Warmer STOUT:- Simply
Chocolate Two Plank Stout
Milk Stout Fruit Stout Variations 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 WHEAT 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. 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. 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. 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. PILSNER 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. 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. LAGER 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. 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
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. 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. 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. 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. DRAUGHT 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. 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. 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. 1 can Morgans Stockman's Draught 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. 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. BITTER 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 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. 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. 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. 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. 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 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. PORTER 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. 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.
Ultimate
Winter Warmer 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% STOUT 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. 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. 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. 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. 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.
Contact InformationPhone & Fax (0362) 346230 Postal address 179 ELIZABETH STREET, HOBART TAS 7000
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