Banjo Posted April 3, 2017 Report Share Posted April 3, 2017 So I am thinking about trying out creating a custom recipe using just the brewprint ingredients. I was looking for inspiration and came across a Coopers recipe of the month from late last year, the Trappist Coaster Belgian IPA. Having a good look at the brewprint ingredients I think I might try out: 2 x E1 2 x E5 2 x X2 1 x H2 and 1 x H4 added to the droid Y6 Thoughts? 4 Link to comment Share on other sites More sharing options...
Deeks Posted April 3, 2017 Report Share Posted April 3, 2017 That sounds like a nice beer to try brewing and those ingredients sound about right. I will be interested to see how it turns out for you. 1 Link to comment Share on other sites More sharing options...
Duffman Posted April 3, 2017 Report Share Posted April 3, 2017 Looks like a winner! 1 Link to comment Share on other sites More sharing options...
Gibbo Posted April 4, 2017 Report Share Posted April 4, 2017 The hops will be the hardest to match up as the original recipe uses hops with an alpha acid of around 12%. The H4 is alot lower. Here is a link I posted on the 'Additional Hops' thread, that may (or may not) help pin down something closer. http://www.aussiebrewmakers.com.au/libraries/resources/pdfs/4.1 Hop Substitution Chart.pdf Regardless, I find your proposal to be very exciting and applaud the creativity. Cant wait for a review on the finished result. 3 Link to comment Share on other sites More sharing options...
Duffman Posted April 4, 2017 Report Share Posted April 4, 2017 12 hours ago, Gibbo said: The hops will be the hardest to match up as the original recipe uses hops with an alpha acid of around 12%. The H4 is alot lower. Here is a link I posted on the 'Additional Hops' thread, that may (or may not) help pin down something closer. http://www.aussiebrewmakers.com.au/libraries/resources/pdfs/4.1 Hop Substitution Chart.pdf Regardless, I find your proposal to be very exciting and applaud the creativity. Cant wait for a review on the finished result. How did you work out the alpha acid level for H4 Gibbo? 1 Link to comment Share on other sites More sharing options...
Banjo Posted April 5, 2017 Author Report Share Posted April 5, 2017 Yes the hops are a hard one to match, for starters I don't think Brewart has a Nelson style hop at all. Hmmmm, maybe a third Hop sachet might help... 3 Link to comment Share on other sites More sharing options...
Duffman Posted April 5, 2017 Report Share Posted April 5, 2017 I've had success throwing a bag of Cascade pellets into my American Pale Ale. It tastes similar but has more nose. I'm going to try throwing Amarillo into my West Coast Pale Ale next. 2 Link to comment Share on other sites More sharing options...
Gibbo Posted April 7, 2017 Report Share Posted April 7, 2017 On 05/04/2017 at 7:44 AM, Duffman said: How did you work out the alpha acid level for H4 Gibbo? Deeks has put some work in and figured out H4 should be Saaz. Saaz is usually between 3% and 5%. Alpha acid is one measure, but also there is a need to pay attention the esters too. I havent had time to look deeper into the Brewprint hops and their possible substitutions and it may be that Banjo is as near as it gets. 1 Link to comment Share on other sites More sharing options...
Banjo Posted April 20, 2017 Author Report Share Posted April 20, 2017 Ok, just kegged the previous batch and now the Trappist IPA is in the droid, i used the yeast guidelines and went 22c propagate, 20c ferment, i will stick with the two hop sachets for now but they will go in after fermentation is completed. Link to comment Share on other sites More sharing options...
J P Posted February 6, 2021 Report Share Posted February 6, 2021 i would be super keen to try to recreate a gose and a southwest sour fantastic summer drinks i have no idea where to even start Link to comment Share on other sites More sharing options...
J P Posted February 6, 2021 Report Share Posted February 6, 2021 So it seems for “Sours” it’s a whole different animal. Traditionalists use yeast AND lactobacillus and some use even other bacteria. a quick cheat is adding lactic acid liquid 5-10 mL per batch (tasting small sample first) Where there’s a will there’s a way... Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted February 6, 2021 Report Share Posted February 6, 2021 6 hours ago, J P said: So it seems for “Sours” it’s a whole different animal. Traditionalists use yeast AND lactobacillus and some use even other bacteria. a quick cheat is adding lactic acid liquid 5-10 mL per batch (tasting small sample first) Where there’s a will there’s a way... I’m not into sours and not sure whether there is a suitable “kit” type clone about that would represent a decent sour. Sorry not much help at this stage. 1 Link to comment Share on other sites More sharing options...
J P Posted February 7, 2021 Report Share Posted February 7, 2021 You beauty!!!!! cant wait to ferment you!!! 3 Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted February 7, 2021 Report Share Posted February 7, 2021 6 hours ago, J P said: You beauty!!!!! cant wait to ferment you!!! Well there you go, learn something new every day. Will be interested in your thoughts when this is ready to drink? 1 Link to comment Share on other sites More sharing options...
J P Posted February 8, 2021 Report Share Posted February 8, 2021 On 03/04/2017 at 5:48 PM, Banjo said: So I am thinking about trying out creating a custom recipe using just the brewprint ingredients. I was looking for inspiration and came across a Coopers recipe of the month from late last year, the Trappist Coaster Belgian IPA. Having a good look at the brewprint ingredients I think I might try out: 2 x E1 2 x E5 2 x X2 1 x H2 and 1 x H4 added to the droid Y6 Thoughts? How’d it work out? Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted February 8, 2021 Report Share Posted February 8, 2021 You might not get a reply J P, the post was done April 2017. You could try a message. Cheers Link to comment Share on other sites More sharing options...
J P Posted March 10, 2021 Report Share Posted March 10, 2021 So preachers HEFE out of secondary with 20mL lactic acid added. desired effect achieved. A proper sour is born. 🙂 4 Link to comment Share on other sites More sharing options...
J P Posted March 11, 2021 Report Share Posted March 11, 2021 I reckon 10-15mL lactic acid per 5L keg could be the go for those less sour-lovers but 20mL is definitely a good sour beer. 🙂 Link to comment Share on other sites More sharing options...
Paul84 Posted March 12, 2021 Report Share Posted March 12, 2021 Very keen to see how this one goes mate. I have my moments with sours and wouldnt mind trying to make one 🤘🤘🤘 Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted March 12, 2021 Report Share Posted March 12, 2021 Sours, mouthful of Draught and a suck on a lemon is my best effort. 😂😂😂🤣🤣 3 Link to comment Share on other sites More sharing options...
Dustin Frothman Posted March 12, 2021 Report Share Posted March 12, 2021 8 minutes ago, Captain 3 Droids said: Sours, mouthful of Draught and a suck on a lemon is my best effort. 😂😂😂🤣🤣 😆 Yeah, I can't do sours either. I've tried but they're just not for me. 2 Link to comment Share on other sites More sharing options...
J P Posted March 14, 2021 Report Share Posted March 14, 2021 On 06/02/2021 at 9:08 PM, J P said: So it seems for “Sours” it’s a whole different animal. Traditionalists use yeast AND lactobacillus and some use even other bacteria. a quick cheat is adding lactic acid liquid 5-10 mL per batch (tasting small sample first) Where there’s a will there’s a way... On 12/03/2021 at 9:36 AM, Paul84 said: Very keen to see how this one goes mate. I have my moments with sours and wouldnt mind trying to make one 🤘🤘🤘 It’s awesome. If you like sours. I would consider adding 15mL to one keg and 20 mL to the other and see what you reckon. I soured a single keg of preachers HEFE (coopers can) just as a trial and had a mate come round and he reckons it was perfect. We both thought dropping the acid just slightly could allow it to be more sessionable BUT it was just fine as is. Might do a bit of homework on which beer is best soured (I wouldn’t normally sour a HEFE) 1 1 1 Link to comment Share on other sites More sharing options...
J P Posted March 21, 2021 Report Share Posted March 21, 2021 (edited) On 06/02/2021 at 8:30 AM, J P said: i would be super keen to try to recreate a gose and a southwest sour fantastic summer drinks i have no idea where to even start So. I’ve brewed Coopers Preachers Hefe as a base and added 20 mL of lactic a acid. I’ve just tasted them side by side. The Colonial is decidedly more hops forward in nose and aftertaste (the can says “tropical hops from both hemispheres”) my version is more sour (I reckon 15-17 mL per 5L keg would match about right) and I’d have selected a hoppier base or dry hopped or something to get a closer match. id happily take on suggestions for my next version. Edited March 21, 2021 by J P 1 Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted June 5, 2021 Report Share Posted June 5, 2021 I’ve had a look at the Australian Premium Lager recipe and reviews and thought this would be a good one to play a bit with. So I’ve done the following:- E1, E5 per recipe, 3 x X1 substituted with 750g of purchased light dry malt extract, used Y8 yeast rather than Y9, will disregard recipe 2 x H5 (Hersbrucker) and will instead dry hop on day 6 with 15g each of Saaz, Columbus and Centennial. Should be interesting 🤭🤫 1 1 Link to comment Share on other sites More sharing options...
Captain 3 Droids Posted June 15, 2021 Report Share Posted June 15, 2021 On 05/06/2021 at 9:42 AM, Captain 3 Droids said: I’ve had a look at the Australian Premium Lager recipe and reviews and thought this would be a good one to play a bit with. So I’ve done the following:- E1, E5 per recipe, 3 x X1 substituted with 750g of purchased light dry malt extract, used Y8 yeast rather than Y9, will disregard recipe 2 x H5 (Hersbrucker) and will instead dry hop on day 6 with 15g each of Saaz, Columbus and Centennial. Should be interesting 🤭🤫 Kegged today, 10days to EOF and held over for 24hrs. The hop aroma was exceptional, can’t wait to consume. Link to comment Share on other sites More sharing options...
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