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Banjo

Custom Brewprints

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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?

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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.

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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.

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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?

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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...

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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.

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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.

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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.

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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

 

8C4179D0-AE31-4D2E-AB20-BDEEAE56DF42.jpeg

6FB589B8-D185-4F85-A8B2-825ED6E434BA.jpeg

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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...

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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.

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6 hours ago, J P said:

You beauty!!!!!

 

cant wait to ferment you!!!

5C0267FE-ACAE-4C67-9313-A4A3E12F38A8.jpeg

Well there you go, learn something new every day. Will be interested in your thoughts when this is ready to drink?

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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?

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So preachers HEFE out of secondary with 20mL lactic acid added.  
 

desired effect achieved.  A proper sour is born.  🙂

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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.   🙂

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Very keen to see how this one goes mate. I have my moments with sours and wouldnt mind trying to make one 🤘🤘🤘

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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.

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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)

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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

 

8C4179D0-AE31-4D2E-AB20-BDEEAE56DF42.jpeg

6FB589B8-D185-4F85-A8B2-825ED6E434BA.jpeg

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 by J P

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