Seasonal fruit and other whimseys.

It would seem that the Corktropolis City Brewhouse (CCB) has missed the window on Blood- Orange-ade. Tis a shame, it would have been awesome. However, it does mean that an alcoholic lemonade is much more likely, as we could really do with some practice using citrus in brewing. So stay tuned as there should be a lemonade recipie up here soon, and, given that uni is winding down and that summer is winding up, it's a mighty good time of the year to be brewing, so we should actually be getting around to it sometime very soon.

Further to that, the partial mash Pilsner attempt ended in some confusion(see "An Extractive Industrial Pilsner" here). However, after checking out some clips of all-grain brewing, confusion abdicated, as it were, and the ease with which a switch to basic all-grain brewing could be made was revealed.

Thus, a quest begins. The Brewhouse is in need of a large esky with a tap in the bottom, and a vessel in which to boil 25L of wort (note to self - compile a dictionary of brewing terms). You have your mission. See you on the other side of all-grain, Brewcave peeps.

An Extractive Industry

The Brewcave is a most industrious place.

Extractive Industrial Pilsner

3 kg Light Dry Malt Extract

1kg Pilsner Malt, mini mash.

0.5 kg CaraPils malted grain, mini-mash.

45g NZ Saaz - 1hr

25g Czech Saaz - 30 mins

15g Czech Saaz - 15 mins

German Lager Yeast, dried.

Brewing Notes:

24/10/2010. First mini-mash with malted grains. Seemed to go pretty well, managed to keep it steady in the 60-70 range. Ideally, it should be more steady than that, but as this was the inaugural CCB partial-mash, we shall allow for some leeway.

I subsequently learned that I cocked up the partial vibe, didn't sparge or anything. This mistake will not be repeated.

Bottling Notes:

Bottled two days before heading to Italy, on the 20th of Nov.

Tasting Notes:

Tasted two days after getting back from Italy, on the 12th of Dec. Bloody good. I think. See above.

Plans

We've been a bit quite around the Brewcave these last few months. The Brewcave Warming was a smash hit. We think. We're not sure, we can't remember a sizable chunk of it. But we packed the cave full of people, who duly drank it dry of beer (and punch, and Tequila, and Whisky, and assorted other beverages both alcoholic and mundane). Thanks to all who came and made it a good night.

However, plans are afoot to begin building a stash for the summer. The classic Pilsner (check out 'A Pilsner in the Hand...' in June 09 for the general vibe on this bad boy) is going to feature heavily, though at least two batches will head to neighbor Dan, whose mowers we have a nasty habit of breaking.

I'd like to have a crack at some non-kit versious, using a mini-mash and extract instead, and at some point the Brewcave will need to make the leap to all-grain, which means yet more equipment. Good times beckon.

When I say Ginger, you say Beer.

Ginger Beer

2.1 kg Ginger, peeled and minced.

1 kg Light Dried Malt Extract

2 kg Dextrose

500 g Riverina Wildflower Honey, non-pasteurised.

4 cloves, pinch of nutmeg, tablespoon of cinnamon sugar, just for shits and giggles.

Dry Ale Yeast

Made to 23 L.

Brewing Notes:

Brewed on the day of our science 16/09/10, with the capable aid of Mr Matty Church, gentleman and vintner. Yes, vintner, we're broadening our horizons here at the Brewcave, as this was also my first non-kit Ginger Beer. Hope it turns out.

Bottling Notes:

In fermenter.

Tasting Notes:

Stay tuned.

Black Sheep Stout

Busted this bad boy out in under two hours. Sup!

Ingredients:

Thomas Coopers Irish Stout Kit

1.5kg Liquid Light Malt Extract

400g Cara Aroma

250 Roasted Barley

20g Goldings @ 45 mins

25g Fuggles @ 45 mins

25g Fuggles @ 15 mins

Safale S-04 English Ale Yeast

Tasting Notes:

Bloody good from memory, most of it didn't see the morning after the Brewcave Warming, and what was left is all gone. But definitely going to try out this vibe again.

Pilsner time.

Another attempt at the seminal style coming at you.

Pilsner
Thomas Cooper's Pilsner Kit
1.5 kg Coopers Light Liquid Malt Extract
250g Carapils - steeped 30mins
30g NZ Saaz - 45 mins
15 NZ Saaz - 15 mins
Saflager

Brewing Notes:
This one is rather less hoppy than the last attempt, which I'm beginning to regret, as the last one was bloody good. Ah well. Another one will follow soon, and I have a bloody lot of NZ Saaz sitting around.

Fermenting Notes:
Pitched the next morning, as it was too hot when I went to bed. Whoops, need to pour the boil onto ice I think.

Bottling Notes:

Bottled 8/6/10, with the aid of Felix I, Duc De Natris.

**************************************************

Batch 2

Same as above, but made about a week later.

Brewcave Mk II

After a hiatus of over 10 months, the Corktropolis City Brewhouse is back in action.

We have now moved into the Brewhouse's fourth incarnation, the Brewcave Mk II, aka the Beetham Brewcave. (Earlier incarnations include the primeval Brewshed, the Griffon Brewnexe 1.0 and 1.5, and the Brown St Brewcave.)

Sadly, the inbuilt gas stove on these premises is not up to the challenge of even a 10L boil, so a good three months of the 10 month break can be blamed on this sad state of affairs. The other seven months, however, we'll pretend that we were busy doing something interesting.

But the Brewcave is well and truly in action now, as we bought a three-ring gas burner today.

Works. A. Treat.

So with no futher ado, here is the inaugural...

Brewcave Mk II Stout
Thomas Coopers Irish Stout Kit
1kg LDME
40g Fuggles @ 45 mins
20g Fuggles @ 15 mins.
2 x Thomas Coopers Kit Yeast.
10L Boil.

Brewing Notes:
Done in Ma's big jam pot. Good to have that link with the past. DJ Shadow and then the Doors cranked, sun was shining, in short, a bloody good day.

Bottling Notes:
Bottled 22/05/2010. Apollo has smiled upon this day. Bottled with the able assistance of Marco the Anti-Polo.

Tasting Notes:

8/06/10: Bloody Good. Drinkable. Not very stouty, some slight roasty notes, but very minimal. Pretty happy with it.

Kitchen Sink Stout

Named after the accidental destination of around half of the mini-mash.

Ingredients:
Black Rock Miner's Stout Kit
1KG Light Dried Malt Extract
200g Choc Malt, steeped
150g Black Patent Malt, steeped
30g Goldings for 1 hour
20g Fuggles for 30 mins
10g Fuggles for 10 mins
Safale S-04 Yeast

Brewing Notes:
Brewed with the aid of Sham.
This one was marked by debacles. First up, once I had the Malt Extract almost boiling I tried to turn on the sandwich toaster, but instead cranked up the blender, which had some plastic utensils residing therein, and which it promptly went to town on, spewing plastic shards around the kitchen and into my brewing kettle. Sigh. So we started a new boil, and started the mini-mash up as well, but as I mentioned before, I managed to strain half of it straight into the sink. Double sigh.

Fermenting Notes:
Yay for a $50 submersible heater!

Bottling Notes:
Bottled 9/07/09. Doh for one broken submersible heater...

Tasting Notes:
12/05/10 - Probably should have done some tasting notes earlier....but, its a solid stout, nice bitter smooth roasted finish, some subtle hop flavour, especially once it warms up a tad. Stouts with Light Malt Extract and speciality grains are the way to go I reckon. Dark Malt Extract leaves it too cloying and doesn't let the other flavours through. Still have quite a few left so hopefully I'll remember to take down some more tasting notes. Guest Reviever Marco- 'Tastes like Stout.'

Bock Me? Bock You!!

Not sure if this would be considered a true Bock, within the guidelines of a Beer Competition anyway, but frankly, I don't care.

Ingredients:
Blackrock Bock Kit
1kg Dark Dried Malt Extract
300g Dextrose
100g Choc Malt, steeped
100g Medium Crystal Malt, steeped
20g Fuggles for 30 mins
10g Fuggles for 10 mins
Made to 20L
Saflager S-189 yeast.

Brewing Notes:
Lovely aromas filled the whole house. Mmm...

Fermenting Notes:
I may have forgotten to pitch the yeast for almost 24hrs, but it seems to be okay, no signs of infection. Really have to up my game...

Bottling Notes:
Bottled 9/07/09.

A Pilsner in the hand...

My first attempt at a lager, and what better to make than the beer that brought lager to the world.

Ingredients:
Thomas Cooper's Pilsner Kit
1kg Light Dried Malt Extract
200g Carapils, steeped
20g Saaz NZ (IBU: 7) 1 hr
25g Saaz NZ 30 mins
15g Saaz NZ 10 mins
Saflager S-23

Fermenting Notes:
Pitched at around 18C, hopefully doesn't prove to be a problem.

Bottling Notes:
Bottled 9/07/09. Tastings taken at bottling suggest that the later hop additions probably should have been slightly smaller, but paint me green and call me Gumby, it does smell nice.

Immediate Plans

The Brewcave Warmville (our housewarming for the layman) has been pencilled in for the 24th of next month, which shall necessitate numerous beverages to whet the tongues of the guests. Unfortunately, the sun hangs low in the winter sky, oft-times covered by a thick blanket of cloud. The resulting chill makes brewing difficult, especially for someone with a prelediction for ales. 'Time to buy some more submersible heaters!' he cries. Thus, plans remain afoot for a few more batches, including a alcoholic lemonade for the ladies, and then, good sir, madam, its on to numerous batches for the 21st of her Corcoraness, Lady Jane, my dear sister.

The Sweetness of Wheatness

Wheat is my sweet weakness. Erm, femur?

Ingredients:
Thomas Coopers Wheat Beer Kit
Cooper's Liquid Wheat Malt Extract
30g Saaz @ 60 mins
15g Hallertau @ 30 mins
20g Hallertau @ 15 mins
Safale Wheat Yeast x 2

Fermenting Notes:
This baby needs heating! Enter submersible heater, stage left. Boo-yeah. Pitched 2 sachets of yeast, just cos I had two.

Bottling Notes:
Stay tuned

Tasting Notes:
Stay tuned

The Pilsenale

Not quite a Pilsner.

Ingredients:
Black Rock Pilsner Kit
Mogan's Extra Pale Liquid Malt Extract
500g Dextrose
250g Carapils, steeped
30g Saaz @ 30 mins
10g Saaz @ 10 mins
Low gravity ale yeast.

Fermenting Notes:
This one sat unattended in the fermenter for about one and a half months after it finished fermenting, during which time I forgot it was a Pilsenale (my new name for a Pilsner made with an ale yeast. I seemed to think it was a wheat, but upon bottling, when it didn't taste anything like a wheat beer I took stock of my leftover supplies, and sure enough, I still had a wheat beer kit and copious amounts of wheat malt extract.

Bottling Notes:
Yay for sun and Monday arvo PBS programs (one of which was quite aptly named Homebrew, though it refers to the fact it only plays Australian music).

Tasting Notes:
Stay tuned.

The Monster meets The Otis

Presenting the Cliford Stout.

Ingredients:
2 x Cooper's Stout Kits
1kg Dark Dried Malt Extract
500g Milo approx
200g Black Patent Malt
20g Fuggles @ 30 mins
10g Fuggles @ 10 mins
High Gravity Ale Yeast.

Fermenting Notes:
Left in fermenter for about a month and a half after fermentation finished, finally bottled into longnecks on Monday the 16th. At least it follows the precedent set by the previous Milo Stout (see below). During that time the taste went from roasted goodness through soy saucey to reach a flavour and aroma reminiscent of a Dark Christmas Pudding at bottling. Stay tuned for tasting.

Bottling Notes:
It was a sunny winter's day, and I was listening to PBS. Housemates were studying feverishly for exams, which is exactly what I should have been doing....
First brew of the new house too, this one.

Miller's Chill

If beer was a man then this would be the stereotypical gay man. It tastes like bad lemon softdrink. Bah.

The Monster Returns

Due to the recent aquisition of some very cheap Coopers Stout Kits, it's time for round two with the Monster.

Monster Stout Mk II
2 x Coopers Stout Kit
1kg Dark Malt Extract
200g Black Patent Malt, steeped
400g Milo
20g Fuggles @ 15 mins
5g Fuggles @ 5 mins
Kit Yeast

See 'The Monster meets The Otis', above, for the brew that eventuated from this idea.

Winter Warmer Ginger Beer Take 2 (and 3)

Due to popular demand, the winter warmer is making a comeback.

Winter Warmer Ginger Beer
1 Cooper's Ginger Beer Kit
1kg Dextrose
200gr Brown Sugar
500gr grated fresh ginger
3 tbs Ginger Powder
1 tbs Nutmeg
Juice and Zest of one Lemon
Cinnamon Stick
3 Cloves
Safale Dry Ale Yeast

Brewing Notes: Boiled Dextrose and fresh Ginger for 20 mins
@ 20 mins, added Brown Sugar, Ginger Powder, Nutmeg and Lemon Zest
@ 30 mins, added Kit, Lemon Juice, Cinnamon and Cloves.
@ 40 mins, flameout and into fermenter, topped to 23L and pitched yeast and yeast nutrient.

Two batches were made. as of 8 hrs later, one fermenter was obviously away, but the second took off more slowly, possibly due to higher pitching temp due to a greater boil volume.

15/07/08: Both Fermenters are underway, and smell wonderful. I was worried that I'd have to buy a new yeast for second one, but all is good.

14/08/08: Bottled with help from Herr Sean Skelton. Good times. Tasted quite nice out of the fermenter, so another two will be put on to use as a base for punch for Sean's 21st. Should be a ripper.

A Monster Stout

I like stout. Sometimes I do silly things. So I made this.

Monster Stout
2 Coopers Stout Kits
1 kg of DDME
200g Lactose
200g Black Patent Malt, steeped

3 sachets of kit yeasts.

Brewing Notes: Pretty straightforward to brew. I boiled the Malt and Lactose, and steeped the Patent Malt in heated water for about 15 mins before straining it and adding the liquid to the boil. I then poured it into the fermenter, heated some more water, mixed in the kits, poured this in, topped to 23L, and pitched the yeast about an hour later. Fermentation started well, with a healthy amount of krausen. I suspect I shall buy a better yeast and add it later, if the kit yeasts have trouble.

Bottled: 2/07/08
I never put a better yeast in it, guess we'll trust Coopers. I believe it fermented out completely, so I primed with a full scoop into longnecks (750ml bottles), but just in case i left three unprimed; if it turns out fine then I'll leave them in the cupboard for a few years, if not then at least I'll have some record of the brew if the primed ones start exploding.

This will be recreated very soon, due to the recent acquisition of two Coopers Stout Kits at $8 a piece. Mavellous. One can never have too much Stout.

Tasting Notes:
18/07/08 Bloody good. Sweet burntness, just how I wanted it. Very little hop flavour or aroma, which will be the next addition; I think a small addition of Fuggles wouldn't go astray. My god it's alcoholic though. Half a longneck down and I'm feeling it. Its only lightly carbonated, I hope I didn't grab one of the unprimed ones.

22/06/09 Still bloody good, roastyness is still very much prominent, blending with the warmth of the alcohol very nicely to create a flavour somewhat reminiscent of a Cooper's Best Extra Stout. As before, hop flavour and aroma non-existent, and very little in the way of lasting bitterness, which was dissapointing. It was this lack of bitterness that lead me to adding the early-boil hop additions to the recent Kitchen Sink Stout, hopefully it works out.

Two massive days of brewing.

Given that my 21st is fast approaching, and given that I haven't done much brewing in the last few months, in true twisted illogical corks style I have embarked on a brewing crusade of sorts, with six brews being put on in the last two days, and possibly more to be done in the near future. Insane aye bruz...

Here follows the Brews:

Sl-hut Pale Ale
I made two batches of this. Recipe as follows:
Coopers Pale Ale Kit, added at flameout
approx 1kg LDME
approx 500gr Dextrose
approx 150gr Maltodextrin
approx 150gr Crystal Malt, steeped for half an hour
20gr Cascade at 30mins
10gr Cascade at 10mins

Salfale US05 yeast.
Made to 20l.

Fermenting Notes:
4/2/08 One fermenter didn't seem to take off, so I pitched the kit yeast as well.
No activity was noticeable throughtout ferment on either, other than the airlock bubbling on one fermenter, so I assume there is a leek in one fermenter. We shall see shortly, when I do some Specific Gravity readings.


Tooheys Dark
Tooheys Dark Kit
1kg DDME
approx 150g Roasted Barley
30gr Fuggles at 30mins.
10gr Fuggles at 20mins
10gr Fuggles at 10 mins.

Kit Yeast.
Filled to 20l

Tasting: Bloody good drop a month later at the party, and at last tasting (5/2008), still good, but somewhat over-carbonated. Perhaps bulk-priming and racking to secondary would be advisable to counter this in the future. But all in all a recipie to try again, as it was one of the favourites at the party.

Coopers Bitter
Coopers Bitter Kit
1kg light malt?
some dextrose?
40g Goldings?
crystal malt?
kit yeast?

Tasting: It's a shame I didn't write down the actual recipie for this, because it has proved to be an intriging ale. After two weeks in the bottle it was somewhat undrinkable, and due to the party it became rather infamous. But in the last few months (4/2008-6/2008) it has come good in a big way. The key is to drink it after it has warmed up a bit, and ye gods does it go down easily.

Coopers Real Ale
Coopers Real Ale Kit
1kg Amber malt?
some dextrose?
40g Goldings?
crystal malt?
kit yeast?

Tasting: named the Son of a Bitch, or the S.O.B, as Mull clamped his hand between the lid and the bottle whilst capping. Similar to the Bitter, except that it was drinkable earlier. Looks amazing in a glass, just like a proper English Bitter.

Thomas Cooper's Wheat
Thomas Cooper's Wheat Kit
1.7 kg wheat malt
40g Hallertau?
some dextrose?
Specialty wheat yeast.

Tasting: At the 21st it was fantastic, and due to its popularity there were precious few left at the end. However, as of May it is certainly past its best. One to attempt again, but it needs to be consumed within a couple of months.

The Menzies College Brewing Co-op.

Plans are afoot to ensure a healthy supply for the denzians of Menzies College in the year of our science 2008. Prices are to be detirmined, but they will encorporate a deposit on any bottles, to be refunded in the event of the bottles being replaced. Grolsch Bottles will not be for sale or lend. The griffon has spoken.