jovialmonk.com.au

[The Monk]

Recipe 1-2 can recipe
2 tins Coopers Stout (Original Series) 1.5Kg can dark malt extract, top up to 22L. Twice the flavor, twice the bitterness of a Coopers Stout tin, so make in advance (6 months or more) and let it age

Recipe 2-kit + extract
1 can Coopers Lager
500g Black patent malt
75g chcolate malt
(Use the German Carafa Special 3 in place of black malt and the Carafa Special 1 in place of the chocolate malt so you can hot steep the grains and obtain a smoother flavor)
500g sucrose
1Kg light or amber dry malt extract, dissolved in 5L cold water, brought to a boil, 20g POR hop pellets added and boiled for one hour

Recipe 3-bulk extract
500g Black patent/Cfa Sp 3
75g Chocolate malt/Cfa Sp 1
500g sucrose
3.7Kg light liquid malt extract or 3.08Kg light dry malt extract, dissolved in water to make 22L of wort (including the wort strained from the black grains and the sucrose) brought to a boil, 50g POR pellets added and all boiled for 60 minutes.

Recipe 4-Partmash
Do a 3Kg partmash of Joe White Traditional Ale malt, use 2.54Kg liquid malt extract or 2.12Kg dry.


So, 4 recipes, 2 kit, one bulk extract and one part mash + extract. Note the different brew lengths. Shooting for 1065OG and 45-50IBU. A beer to be put aside for 6 months or so.

Anybody else have any fave recipes?

Tom

[brew-alicious]

belgian abbey ale - extract recipe

3kg light malt extract
500g wheat extract
500g dextrose
1kg Belgian hard candy
50g hallertau hop pellets
1 teaspoon corriander

belgian abbey yeast
OG 1090
1 month cube.

i made this a few months ago. turned out awesome. pure drinking pleasure. the yeast was a third generation slurry that had been in fridge for 6 mnths in 2 longnecks...

im thinking of making anuther belgian this weekend, except FULLMASH.
and i recently had a delicious beer called PIRAAT, which is a sort of massive india pale ale - for vikings to take on ships, and i wanna clone that.
any suggestions of ingredients for the PIRAAT?

[The Monk]

Thanks to my stuffing up a PHPBB update the replies to this are lost.

However, we worked out a recipe, and I for one look forward to hearing how it came out and mebbe tasting some.


Tom