Article

Winning Recipes from Australian Brewers

Imperial Stout

(4.75 gallons/18 L, extract with grain)
Champion Beer of Show at AABC 2008, Score: 42.5/50
OG = 1.070 FG = 1.026
IBU = 40 SRM = 43 ABV = 5.8%

“This recipe was constructed for us by John Strantzen, one of Australia’s most successful and generous homebrewers. We’ve been tweaking it for a decade and seemed to be particularly blessed with this batch — it wasn’t an easy decision to offer up bottles for judging!” Geoff Prince & Michael Jerie (Victoria)

Ingredients
3 lb. 12 oz. (1.7 kg) Coopers Stout kit
2 lb. 14 oz. (1.3 kg) light dried malt extract
1 lb. 1.5 oz. (0.5 kg) dark dried malt extract
10.5 oz. (0.3 kg) dextrose
5.5 oz. (0.15 kg) corn syrup
7 oz. (0.20 kg) roasted barley
10.6 oz (0.30 kg) crystal malt
5.3 oz (0.15 kg) chocolate malt
8.1 AAU Fuggles hops (90 mins)(1.8 oz./50 g of 4.5% alpha acids)
4.1 AAU Fuggles hops (15 mins)(0.9 oz./25 g of 4.5% alpha acids)
0.9 oz. (25 g) Fuggles hops (2 mins)
Wyeast 1007 (German Ale) yeast

Step by Step
Steep cracked grains at 154 °F (68 °C) in 2 qts. (2 L) of water for 20 minutes. Carefully strain liquid from steep into brewpot avoiding carry over of any husks. Add rest of the fermentables and add water to make 5.3 qts. (5 L). Boil for 90 minutes, adding hops at indicated times. Cool, transfer to fermenter and top up with water to 19 qts. (18 L). Pitch the yeast at 75 °F (24 °C) and let cool slowly during lag phase. Once fermentation becomes active, control temperature at 64 °F (18 °C). The yeast produces a huge head, so make sure there is plenty of head space in the fermenter. Bottle after one month. Age at judging was 2 years.

Belgian Strong Ale

(6 gallons/23 L, all-grain)
Score: 42/50
OG = 1.072 FG = 1.011 IBU = 31 SRM = 3 ABV = 7.9%

“This was my first Belgian Ale. I had no spare fridge space, so it was fermented at ambient temperatures, getting up to 86°F (30 °C) on day 2 and it was all over after 3 days. I didn’t really like the beer, but all who tried it thought it was great, and so did the judges!” Michael Carter (Queensland)

Ingredients
11 lb. 12 oz. (5.3 kg) Weyermann Pilsner malt
3.5 oz. (0.10 kg) Weyermann Pale Wheat malt
3 lb (1.35 kg) demerara sugar
12 AAU Belgian Saaz hops (60 mins) (1.5 oz/40 g of 8.2 % alph acids)
Fermentis Safale T-58 dried ale yeast (2 packets)

Step by Step
Single step infusion mash in 18 qts. (17 L) water at 149 °F (65 °C) for 60 minutes, then 169 °F (76 °C) for 10 minutes. Boil for 90 minutes, adding hops at indicated time. Cool, aerate and add yeast. Ferment at 79 °F (26 °C) for 7 days. (See blurb, though.) Rack to keg with gelatine fining. Carbonate to 4 volumes, lager for 4 weeks at 39 °F (4 °C). Bottle from keg.

Extract with grains option:
Reduce Pilsner malt to 1 lb. 13 oz. (0.81 kg) and add 2.0 lbs. (0.91 kg) light dried malt extract and 4.5 lbs. (2.0 kg) light liquid malt extract. Steep grains in 3 qts. (2.8 L) of water at 149 °F (65 °C) for 45 minutes. Combine “grain tea,” dried malt extract and water to make 3.5 gallons (13 L) of wort. Boil 60 minutes, adding liquid malt extract for final 15 minutes of boil. Ferment and condition as described in all-grain recipe.

Black Velvet Stout

(5.8 gallons/22 L, all-grain)
Score: 42/50
OG = 1.058 FG = 1.020 IBU = 28 SRM = 55 ABV = 5.1%

“I’d like to dedicate this beer to my wife Samantha for putting up with all the brew gear in the bedroom.” Geoff Daly (Victoria)

Ingredients
10 lb. 4 oz. (4.7 kg) Joe White pale malt
2 lb. 3 oz. (1.0 kg) Joe White dark Munich malt
1 lb. 1.5 oz. (0.50 kg) Joe White roasted barley
10.5 oz. (0.30 kg) Joe White chocolate malt
9 oz. (0.25 kg) flaked barley
9.1 AAU Target hops (60 mins) (0.91 oz./26 g of 10% alpha acids)
Fermentis Safale US-05 dried yeast

Step by Step
Single step infusion mash at 154 °F (68 °C) for 90 minutes, then 171 °F (77 °C) for 5 minutes. Boil for 90 minutes, adding hops for 60 minutes at indicated time. Cool, aerate and add yeast. Ferment at 68 °F (20 °C) for 13 days.

American Rye IPA

(7.7 gallons/29 L, all-grain)
Score: 42/50
OG = 1.065 FG = 1.015
IBU = 70 SRM = 10 ABV = 6.5%

“The recipe was inspired by a fellow brewer. The spicy character of the rye really makes this beer as it balances beautifully with the strong malt and hop flavors.” Lyndon Wilson (South Australia)

Ingredients
11 lb. (5.0 kg) ale malt
6 lb. 9.5 oz. (3.0 kg) Joe White dark Munich malt
3 lb. 5 oz. (1.5 kg) rye malt
7 oz. (0.20 kg) Bairds medium crystal malt
7 oz. (0.20 kg) Caramunich® type I malt
3.5 oz. (0.10 kg) crystal rye malt
6.9 AAU Nugget hops (mash hops) (0.7 oz./20 g of 9.8% alpha acids)
4.9 AAU Nugget hops (60 min.)(0.5 oz./15 g of 9.8% alpha acids)
7.8 AAU Nugget hops (30 min.)(0.8 oz./23 g of 9.8% alpha acids)
6.6 AAU Cascade hops (20 min.) (1.1 oz./30 g of 6% alpha acids)
6.2 AAU Amarillo hops (20 min.) (0.7 oz./20 g of 8.9% alpha acids)
6.6 AAU Cascade hops (15 min.) (1.1 oz./30 g of 6% alpha acids)
6.6 AAU Cascade hops (10 min.) (1.1 oz./30 g of 6% alpha acids)
1.1 oz (30 g) Cascade hops (0 min.)
2.8 oz. (80 g) Cascade dry hop (7 days)
Wyeast 1028 (London Ale) yeast (3 qt./3 L starter)

Step by Step
Two step infusion mash in 27 qts. (26 L) of filtered tap water with ½ teaspoon gypsum and the mash hops. Protein rest at 131 °F (55 °C) for 15 minutes, then conversion at 151 °F (66 °C) for 60 minutes. Add 8 qts. (7 L) boiling water and drain off first runnings, then do two separate batch sparges to collect total of 11 gallons (43 L). Boil for 90 minutes, adding hops at indicated times. Final kettle volume 7.7 gallons (29 L). Yeast prepared from small sample in 1.040 starter. Refrigerate starter and at end of chilling, pour off the liquid, add 1 qt. (1 L) fresh wort and pitch into main batch after 4–6 hours when high activity is visible. Primary fermentation for 14 days. Rack to secondary for 7 days with dry hops added. Conditioned at 32 °F (0 °C) for 3 weeks with 1 teaspoon of gelatine added after the 1st week. Bottled 3 months prior to judging.

Maibock

(7.1 gallons/27 L, all-grain)
Score: 41/50
OG = 1.070 FG = 1.016
IBU = 27 SRM = 8 ABV = 7.0%

“Best three tips for new brewers are: join a club, follow the same process each time you brew to learn your system, and only change one thing at a time.” Craig Webber (Australian Capital Territory)

Ingredients
11 lb. 8 oz (5.2 kg) Pilsener malt
9 lb. 11 oz (4.4 kg) Munich malt
11 AAU Liberty hops (60 mins)(2.5 oz./71 g of 4.2% alpha acids)
Wyeast 2042 (Danish lager) yeast (5 qt./5 L starter)

Step by Step
Mash at 153 °F (67 °C) for 90 minutes. Boil for 60 minutes with hops added at the start. Ferment at 48 °F (9 °C) until gravity drops to 1.022, then raise temperature to 61 °F (16 °C) until fermented out. Lager for 1 month, keg or bottle and enjoy.

English Pale Ale

(5.3 gallons/20 L, all-grain)
Score: 41/50
OG = 1.054 FG = 1.014
IBU = 44 ABV = 5.4%

“The German crystal malts are not traditional but provide richness without the cloying quality of some of the currently available English crystals. The amber invert sugar adds a bit of flavor complexity and helps dry out the finish. Hopping the mash and first runnings worked well for this one – it retained appreciable hop character despite being fairly well aged when judged.” Ross Mitchell (Australian Capital Territory)

Ingredients
5 lb. 8 oz. (2.5 kg) Baird’s Maris Otter pale ale malt
2 lb. 12 oz. (1.25 kg) Powell’s ale malt (Australian)
1 lb. 6 oz. (0.63 kg) Barrett Burston Galaxy ale malt (Australian)
11 oz. (0.3 kg) Weyermann Munich II malt
7 oz. (0.2 kg) Weyermann melanoidin malt
4 oz. (0.1 kg) Weyermann carapils malt
7 oz. (0.2 kg) Amber candi sugar (invert)
1.7 AAU Kent Goldings hops (mash hops) (0.35 oz./10 g of 4.8% alpha acids)
1.7 AAU Kent Goldings hops (first wort hops)(0.35 oz./10 g of 4.8% alpha acids)
4.8 AAU Wye Target hops (90 mins)(0.53 oz./15 g of 9.0% alpha acids)
1.7 AAU Kent Goldings hops (50 mins)(0.35 oz./10 g of 4.8% alpha acids)
1.7 AAU Kent Goldings hops (10 mins) (0.35 oz./10 g of 4.8% alpha acids)
Fermentis Safale US-05 yeast (2 sachets)

Step by Step
Mash in with 12 qt. (11 L ) water and 8 g gypsum at 126 °F (52 °C) for 20 minutes, then 151 °F (66 °C) for 60 minutes. Boil for 90 minutes, adding hops at indicated time. Ferment at 64 °F (18 °C) for 10 days, condition at 39 °F (4 °C) for 2 weeks. Bottle with kräusen wort, warm condition 2 weeks then store at 39 °F (4 °C). Age at judging: 4 months.

Extract with grains option:
Reduce amount of three base malts to 10 oz. (0.28 kg) pale malt (total). Add 2 lbs. (0.91 kg)  light dried malt extract and 4 lb. 6 oz. (2.0 kg) light liquid malt extract. Steep grains in 3 qts. (2.8 L) of water at 151 °F (66 °C) for 45 minutes. Combine “grain tea,” dried malt extract and water to make 3.0 gallons (11 L) of wort. Add mash and first wort hops and heat to a boil. Boil 60 minutes, adding 0.59 oz. (17 g) Target hops at beginning of boil. Add liquid malt extract for final 15 minutes of boil. Ferment and condition as described in all-grain recipe.

Bavarian Weizen

(6 gallons/23 L, all-grain)
Score: 39.5/50
OG = 1.050 FG = 1.012 IBU = 16 SRM = 6 ABV = 5.1%

“My philosophy on brewing these days is to keep it simple and allow the ingredients to shine through.” Michael Meissner (New South Wales)

Ingredients
5 lb. 8 oz. (2.5 kg) Joe White wheat malt
4 lb. 6.5 oz. (2.0 kg) Joe White Pilsner malt
1 lb. 1.6 oz (0.50 kg) Weyermann Vienna malt
4.3 AAU Mt Hood hops (60 min.) (1.2 oz./33 g of 3.7% alpha acids)
White Labs WLP300 (Hefeweizen ale) yeast (2 qt./2 L starter)
9.0 oz. (260 g) corn sugar (for priming)

Step by Step
Mash in with 16 qts. (15 L) water and adjust mash pH to 5.2. Mash at 153 °F (67 °C) for 60 minutes with 3 qts. (3 L) of wort recirculated after ½ hour to even out mash temperature. Sparge to give preboil volume of 8.7 gallons (33 L). Boil for 90 minutes, adding hops at indicated time. Cool to 63 °F (17 °C) and pitch yeast. Vigorous fermentation caused temperature to rise to 66 °F (19 °C) over the course of a week. Remove some of the yeast load and condition in fermenter for one more week before bottling. Prime with dextrose to achieve 3.5–4 volumes CO2.

Extract with grains option:
Reduce amount of wheat malt to 8 oz. (0.23 kg) and Pilsner malt to 6 oz. (0.17 kg). Add 1.5 lbs. (0.68 kg) dried wheat malt extract and 4 lb. (1.8 kg) liquid wheat malt extract. Steep grains in 3 qts. (2.8 L) of water at 153 °F (67 °C) for 45 minutes. Combine “grain tea,” dried malt extract and water to make 3.5 gallons (13 L) of wort. Boil 60 minutes, adding hops at beginning of boil and liquid malt extract for final 15 minutes of boil. Cool, transfer to fermenter and top up to 6 gallons (23 L). Pitch yeast. Ferment, condition and package as described in all-grain recipe.

Bonus Recipes:

Ross Mitchell (Australian Capital Territory)
Spiced Ale
Score: 39/50
(8 gallons/30 L, all-grain)

OG = 1.064  FG = 1.015
IBU = 32  ABV = 6.3%

“Based on the winter specialty brewed yearly by Anchor, with different spices each year. When tasted young the anise was dominant, but the nutmeg became more noticeable with age. The base beer supports the spice with moderate hopping, good attenuation and a hint of chocolate.”

Ingredients
7 lb. 0.6 oz. (3.2 kg) Baird’s Maris Otter Pale Ale
7 lb. 0.6 oz. (3.2 kg) Powell’s Ale malt (Australian)
1 lb. 12 oz. (0.8 kg) Barrett Burston Galaxy (ale) malt (Australian)
14 oz. (0.4 kg) Weyermann wheat malt
1 lb. 1.6 oz. (0.5 kg) Weyermann melanoidin malt
14.1 oz. (0.4 kg) Weyermann Carapils malt
5.6 oz. (0.16 kg) Thomas Fawcett chocolate malt
1.5 oz. (42 g) Northern Brewer pellets (6.2% alpha acids) for 90 minutes
0.5 oz. (15 g) Northern Brewer pellets (6.2% alpha acids) for 15 minutes
20 mm Vanilla bean for 15 minutes
½ tsp freshly ground nutmeg for 15 minutes
½ tsp freshly ground star anise for 15 minutes
25 g freshly grated ginger for 15 minutes
20 mm vanilla bean for 1 minutes
½ tsp freshly ground star anise for 1 minutes
Fermentis Safale US-05 dried yeast

Step by Step
Mash in with 6 gallons (23 L) water at 126 °F (52 °C) for 20 minutes, then 153 °F (67 °C) for 60 minutes. Boil for 90 minutes, adding hops and spices at indicated times. Ferment at 64 °F (18 °C) for 7 days, condition at 40 °F (4 °C) for 2 weeks. Bottle with kräusen wort, warm conditioned 2 weeks then store at 40 °F (4 °C). Age at judging: 5 months.

Scott Simpson (New South Wales)
English Bitter
Score: 38.5/50
(6 gallons/23 L, all-grain)

OG = 1.036   FG = 1.010
IBU = 29  ABV = 3.4%
75% mash efficiency

“Using good quality UK malts and hops really makes a difference with this beer. Yeast choice can affect the flavour of the beer considerably – experiment with available English Ale strains to find one you like. Drink it young and fresh.”

Ingredients
7 lb.  0.6 oz. (3.2 kg) Bairds Maris Otter pale malt
6.3 oz. (0.18 kg) Bairds dark crystal malt
6.3 oz. (0.18 kg) Bairds brown malt
1.5 oz. (43 g) East Kent Goldings pellets for 60 minutes (20.4 IBU)
0.5 oz. (14 g) East Kent Goldings plugs for 20 minutes (5.2 IBU)
0.5 oz. (14 g) East Kent Goldings plug for 10 minutes (3.1 IBU)
0.5 oz. (14 g) East Kent Goldings plug at flameout
Koppafloc kettle finings for 10 minutes
Wyeast 1469 West Yorkshire yeast (800 ml starter)

Step by Step
Mash at 154 °F (68 °C) for 60 minutes. Fly sparge to preboil volume of 7.4 gallons (28 L). Boil for 60 minutes, adding hops at indicated times. Ferment at 66 °F (19 °C) for 14 days. Prime with 4 g/L dextrose to give 2 volumes of CO2.

Andrew Clark (Queensland)
Andrew’s Düesseldorfer Altbier
Score: 38/50
(6 gallons/23 L, all-grain)

OG = 1.053   FG = 1.014
IBU = 46.8 SRM = 7  ABV = 5.2%
Brewhouse efficiency: 73%

“Many recipes for Altbier use a large percentage of Pilsner malt along with some Munich malt but I have found that using 100% Munich II as the base malt gives this beer a fantastic malt presence that blends beautifully with the hops.”

Ingredients
11 lb. (5.0 kg) Weyermann Munich II malt
12.3 oz. (0.35 kg) wheat malt
1.1 oz. (30 g) Spalter hops (3.3% alpha acids) for 60 minutes (11.2 IBU)
1.4 oz. (40 g) Pacific Hallertauer hops (New Zealand) (5.3% alpha acids) (21.5 IBU)
1.1 oz. (30 g) Spalter hops (3.3% alpha acids) for 30 minutes (8.6 IBU)
1.1 oz. (30 g) Spalter hops (3.3% alpha acids) for 15 minutes (5.5 IBU)
Nottingham dried ale yeast (1 packet)

Step by Step
Mash with 5.3 gallons (20 L) of 167 °F (75 °C) water to give mash temperature of 154 °F (68 °C) for 60 minutes, heat to 172 °F (78 °C) for 10 minutes. Sparge to give 7.9 gallons (30 L) in boiler. Boil for 60 minutes, adding hops at indicated times. Ferment at 61 °F (16 °C) for 10 days. Rack to secondary at 40 °F (4 °C) for 5 days, bottle and condition at room temperature for 2 weeks. Age at 40 °F (4 °C) for 2 months.

Issue: March-April 2009