Blackberry Sour (Gose)

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Going ahead with another fruited sour using the Philly Sour yeast. This time I think I’ll do a mix of darker fruits (Blackberry, Cherry & Raspberry) and see how that goes. Like my last sour, I’ve added some lactose to counteract the sourness. I also added some dextrose to the boil to give the yeast some glucose for lactic acid production. I’ll probably add the fruit around day 5-6, purge with some c02 and leave for 3-4 days until fermentation finishes. [Read More]
Blackberry  Sour  Ale  Gose  all-grain  fruity 

Safe Bet NEIPA

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Decided to have another crack at a hoppy hazy with this recipe from some dude on Facebook. For this brew, I’m trying out suspending the hops in a bag using magnets.. as a final effort to avoid oxidation. Closed transfers don’t seem to be working well enough, and I figured it may be due to opening the fermenter for dry hop additions, so we’ll see how this goes. I kinda screwed it up though because the hop bag is too big for the fermenter headspace. [Read More]
Hazy  IPA  NEIPA  ALE  all-grain  hoppy 

Belgian Witbier (White ale)

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The inspiration for this beer came from a night several years ago when I was working as a bartender. Myself and a few others headed to an American-style bar across the road on our break, for some food and beers. I ended up getting a Blue Moon on tap, not knowing what it is and expecting it to be a thin, watered down American lager. I was surprised to receive the opposite, a full-bodied, rich, citrusy and spicy Belgian-style ale with a slice of orange in it. [Read More]
belgian  witbier  white  ale  spice  citrus  wheat 

Mango Lassi Sour (Fruited Sour Ale)

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The inspiration for this beer comes from the traditional Indian Lassi drink, a sweet or spiced yogurt-based drink, commonly flavoured with fruit such as Mango. Like my other sours, this beer will have wheat and oat additions to add body and fullness. I’ll also be adding some lactose to counteract the sourness add to the body of the beer. For the fruit addition, I’ll be adding about 4kg of pureed mango as well as 1L of mango pulp (or mango nectar if I cant find the pulp). [Read More]
Mango  Lassi  Sour  Gose  Berliner Weisse  Yogurt  Fruit Beer  Ale  Lacto  Brouhaha  Maleny 

Aussie Sparkling Ale

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I decided to make a basic Australian Ale after having some bad luck with hazy, hoppy beers oxidising. Hoppy Days Brewing Supplies had this recipe for a Sparkling Ale, reminiscent of Coopers Sparkling Ale. This beer makes use of Australian malts (Voyager Pale Compass) and Australian hops (Pride of Ringwood) for a boil addition. Yeast used was SafAle k-97, a traditional german ale yeast. Sparkling Ale HOPPY DAYS BREWING SUPPLIES [Read More]
Aussie  Australian  Sparkling Ale  All Grain  Dry  Crisp  Session  Bitter 

Hoppy Days Hazy Crusher (Session Neipa)

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This is a recipe I took from Hoppy Days Brewing Supplies (Brisbane), which is a session NEIPA. This beer features low bitterness, heavily fruity/critrus hops and a full body with plenty of high-protein malts. This brew makes use of Verdant IPA yeast, which will aid in creating this hazy, hoppy fruit bomb. Although i’ve brewed this beer before, the first time was a dump due to heavy oxidation. This time around, I’m utilising the Fermzilla 27L to do a pressurised, closed transfer ferment, to avoid any oxidation. [Read More]
Hoppy  Days  Hazy  Crusher  Session  NEIPA  IPA  All Grain  Juicy  Citra  Centennial  Idaho 

Pavlova Sour (Christmas Sour) (Vanilla Passionfruit Gose)

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This Passionfruit and Vanilla sour was the next sour ale I had lined up in my list of fruited sours. This time around I’m using Lallemand’s Philly Sour yeast - A lactic acid producing yeast. This will be my first sour without using traditional kettle souring techniques with Lactobacillus Plantarum, so I’m interested to see how it turns out. Some people have said that this strain produces less lactic acid and thus less sourness than kettle souring, but this generally comes down to yeast health and fermentation conditions. [Read More]
Sour  Gose  Passionfruit  Vanilla  Fruit  Lactose  Kettle  All Grain 

Ballistic Hawaiian Haze Clone (DDH Pale Ale)

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For my next clone, I’m going to attempt to replicate Ballistic Brewing’s “Hawaiian Haze” DDH Pale Ale. The tasting notes for this beer have been descriped as juicy, pineapple, hoppy and citric. It’s light in colour with a solid haze. The hops used were Citra, Rakau, Pacifica and Mosaic. The malts are pale malt, rolled/flaked oats and rolled/flaked wheat. It has medium bitterness with 30 IBUs and an ABV of 4. [Read More]
Ballistic  DDH  Pale Ale  Ale  Hoppy  Hazy  Clone 

Mango Sour (Gose)

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Time for another sour! This time it’s going to be Mango, utilising 3kg of mango puree. The process will be the same kettle sour as my previous ones: - Flaked Oats will be added to give the beer body, mouthfeel and slight sweetness. - Fruit addition will be added during primary/secondary to get a fresher flavour and avoid cooked-flavours. - A mesh bag will be used to catch the fruit particles and make kegging easier. [Read More]
Mango  Sour  Berliner Weisse  Gose  Fruit  Ale  Lactobacillus 

Stone & Wood Clone #2

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The second beer I ever made was my first time going all grain. This recipe (here) was a Stone & Wood clone, designed to loosely resemble the beer. While this was one of the most successful beers I’ve made, I decided to re-do it, this time with a much better, fine-tuned setup. The aim of this is to get an understanding on the impact of changing certain aspects to a brew and how they affect the end result. [Read More]
Stone&Wood  Clone  StoneWood  Pacific  Ale  Galaxy