Leftover Ale

Sugars

• 1 Coopers Bavarian Lager Tin
• 1kg Light Malt
• 500g Dextrose

Hops

• 10g Sticklebract (full boil)
• 20g Fuggles (full boil)
• 20g Willamette (10 min)
• 10g Willamette (1 min)

This beer really was made from everything I could scrounge up today, just to get back into brewing after about a year break. The sticklebract and fuggles hops were really old so I just chucked them in to the boil to try to extract any remaining bitterness. I used a safale yeast. Will work out OG later – I can’t find my hydrometer.

My new 12L stockpot made this brew heaps easier than in the past when I’ve struggled to fit everything in the saucepan. I just need to find a better heat source – my gas stove struggles to keep it at the boil when more than about half full.

Homebrew Recipes

It’s time to put these all online before I lose my little homebrew book.

Porter

Sugars

• 3kg Light Malt
• 500g Brown Sugar
• 500g Roast Barley
• 100g Chocolate Roast Barley

Hops

• 30g Ringwood (full boil)
• 20g Fuggles (10 min)
• 20g Fuggles (dry hop)

I think I used a safale yeast or something. OG 1054, FG 1015. Alc 5.3%. A nice, full-bodied porter.

Sparkling Ale/Chili Beer

Sugars

• 1.5 kg Extra Pale Malt
• 500g Light Malt
• 500g Dextrose
• 250g Honey

Hops

• 25g Ringwood (full boil)
• 20g Cascade (10 min)
• 20g Cascade (dry hop)

Again, probably just used a dry ale yeast. Added a chili to half the bottles. OG 1037, FG 1010. Alc 3.7%. The sparkling ales were quite crisp, and the chili beers were bloody hot.

Chocolate Porter

Sugars

• 1 Coopers Dark Ale Tin
• 1.5 kg Amber Malt
• 1 kg extra dark brown sugar
• 400g Chocolate Malted Barley
• 300g Roasted Barley
• 250g Cooking Chocolate

Hops

• 30g Progress (full boil)
• 20g Progress (10 min)

The yeast from the Coopers tin was used. OG 1051, FG not recorded. Alc ~5%. This one was quite popular, although many people were dubious about the addition of chocolate. Live a little, I say!

Belgian Dubbel Ale

Sugars

• 1 Morgan’s Royal Oak Amber Ale Tin
• 1.5kg Mark Malt
• 1 kg Caramalt
• 300g Lager Grain
• 150g Chocolate Grain
• 200g Candi Sugar

Hops

• 40g Tettnanger (full boil)
• 20g Hallertau (10 min)
• 10g Hallertau (1 min)

Yeast

• White Labs Belgian Abbey Ale (not available any more – maybe try the Bastogne Belgian Ale

Grain mashed at 70°C for 75 min. OG 1058, FG not recorded. Alc ~7%. This beer was the greatest beer I have ever made. I was saving a bottle so I could re-use the yeast, but then I accidentally drank it. It’s a pricey drop, but I paid for the ingredients with a voucher I won in a homebrew competition. The candi sugar gives it a great head. Try it!

Pale Ale

Sugars

• 1 Goldrush Pale Ale Tin
• 500g Dextrose
• 250g Light Malt
• 250g Maltodextrin

Hops

• 30g Cascade (full boil)
• 10g Cascade (1 min)

Yeast

• Wyeast Whitbread Ale (5 Islands Brewery Strain)

OG 1042, FG not recorded. Alc ~4.8%.