1 Posted: Thursday, April 13, 2017 2:18 PM

Going to give this a bash;

Coopers Australian Pale Ale
1Kg Amber liquid Malt
10gm Cascade hops
10gms of Amarillo
10gms of Galaxy
Safale s-04 11.5gms

- Add half the malt extract can to 4 liters of water and bring to gentle boil for 20 mins with the 10 g Cascade.
- At 20 mins turn off the heat / flame and add the Amarillo and Galaxy
- After a further 15 mins strain this into your FV along with the contents of the APA can and remainder of the liquid malt to about 20ltrs
- Ferment at 18-20 C

Only the local shop didnt have 1kg amber malt so Ive got 1.4kgs instead, any suggestions on what I need to adjust to allow for this?

Ps - already have all the ingredients as listed apart from the malt being 1.4kg.

2 Posted: Thursday, April 13, 2017 2:27 PM

Another note,

Scored a fridge to sit my barrel in while brewing so this will be my first go at cold crashing before bottling, Ive been getting a lot of sediment & often a wrong taste in my beers, always the same slightly cidery taste if it occurs which is 8/10 times, tried leaving it 1 week + after SG is reached but just cant seem to get round it.

Was planning on turning off the heat pad, let it chill to room (about 10'c) then turn the fridge on & bring it down to 4-5'c & bottle then heat back up to 18-20 for a couple of weeks.

Des that sound like a good plan?

Another option I can do is to transfer to a second barrel part way trough fermentation but thinking this just adds to the contamination / fouling risk.

3 Posted: Thursday, April 13, 2017 7:14 PM

Mikes15:

Going to give this a bash;


-
Only the local shop didnt have 1kg amber malt so Ive got 1.4kgs instead, any suggestions on what I need to adjust to allow for this?

Ps - already have all the ingredients as listed apart from the malt being 1.4kg.


Dont use it all.
Pour off 400g and save it for another brew.

4 Posted: Thursday, April 13, 2017 7:17 PM

So it will keep opened?

Would it need to be kept in a fridge & for how long, 3/4days, 1 week, 1 month??

What would happen if I put it all into the brew?

5 Posted: Thursday, April 13, 2017 7:39 PM

The cidery flavours may be from ferment temperatures being too high or fluctuating too much.

Do you have a temperature controller with the fridge or just the fridge by itself? If you have a controller then just ferment it in the fridge and use the controller to keep it at 18C. With cold crashing you can just drop it straight to cold crashing temps, it'll take a day or so to get there anyway. The closer to 0C you can get, the better too. Leave it there for a week then bottle.

US-05 would probably be a better yeast choice for LCPA, it is an American style pale ale after all. If you use S-04, try to keep it at 20C.

6 Posted: Thursday, April 13, 2017 7:51 PM

Hi Mike15.

Your recipe will produce a nice tasting beer. If however you wish to brew something very close to the commercial Little Creatures Pale Ale, then the following is definitely worth your time & effort.

Coopers DIY recipe: Chubby Cherub

I've brewed this recipe & it has an incredible likeness to the real thing (as it is meant to).

I often ask myself why I continue to experiment so much with my brewing, as I could quite happily just brew this one beer recipe for the rest of my life, & be very happy.

Cheers & good luck with your brew,

Lusty.

7 Posted: Thursday, April 13, 2017 8:01 PM

Mikes15:

So it will keep opened?

Would it need to be kept in a fridge & for how long, 3/4days, 1 week, 1 month??

What would happen if I put it all into the brew?


I've stored excess malt extract in a jar in the fridge for a few weeks without any problems.
If you put it all in the brew you will end up with a higher alcohol content in the finished beer.

8 Posted: Friday, April 14, 2017 6:39 AM

Otto Von Blotto:

The cidery flavours may be from ferment temperatures being too high or fluctuating too much.

Do you have a temperature controller with the fridge or just the fridge by itself? If you have a controller then just ferment it in the fridge and use the controller to keep it at 18C. With cold crashing you can just drop it straight to cold crashing temps, it'll take a day or so to get there anyway. The closer to 0C you can get, the better too. Leave it there for a week then bottle.

US-05 would probably be a better yeast choice for LCPA, it is an American style pale ale after all. If you use S-04, try to keep it at 20C.


In the summer I have struggled to keep the temps down, you may have struck the nail here.

Ive not used the fridge before, just a poly-foam lined wooden box with a heat pad, temp controlled by wiring a oil radiator thermostat into the power cord.

Again, brewing this time of year 18' should be no prob, just going to leave the fridge off & place the pad in the bottom with the thermostat placed in the fridge & the door shut.

Reach SG at 18'c, wait a week or so, turn off heat pad, turn on fridge, wait a week, bottle. - thanks.

Will see if I can source some US-05, if memory serves it wasn't available & they suggested S-04.

Ive never tried LCPA so will work for me either way so long as it tastes good

9 Posted: Friday, April 14, 2017 6:43 AM

Beerlust:

Hi Mike15.

Your recipe will produce a nice tasting beer. If however you wish to brew something very close to the commercial Little Creatures Pale Ale, then the following is definitely worth your time & effort.

Coopers DIY recipe: Chubby Cherub

I've brewed this recipe & it has an incredible likeness to the real thing (as it is meant to).

I often ask myself why I continue to experiment so much with my brewing, as I could quite happily just brew this one beer recipe for the rest of my life, & be very happy.

Cheers & good luck with your brew,

Lusty.


Ironically, I brewed the Cascarillo Amber & it was BY FAR the best beer Ive EVER made, & genuinely up there with top craft beers in my & a few mates opinions.

Spurred on, just before the birth of our first child I brewed a batch of Chubby Cherub, very apt, turned out shite, had to pour it away & it was one of the more expensive recipes Ive tried, fortunately the child - my son - did turn out ok & was spared the drain,,,,

10 Posted: Friday, April 14, 2017 9:06 AM

Otto,

Do you mind if I fact check you on the yeast?

Had a bit of a self teach google search on 04 vs 05 etc & in getting results opposed to what you said,

100% 04 is English style & 05 is American but,,

- “If 04 is brewed ABOVE 64'f / 18'c it gives English esters, below that it brews crisp, clean & has very good drop out & forms a heavy cake if transfered into the bottle”
- “it will finish well & give some esters if brewed at the higher temp range”

- “If 05 is brewed BELOW 64'f / 18'c it can throw esters but stays really clean over this temp”

- “05 is clean, attenuates well thus drying out the beer”

- “04 attenuates well lower & will leave residual sweetness & can produce english style esters”

So are we sure I should brew at 20'c if I have a pop with the s-04?

11 Posted: Friday, May 19, 2017 3:38 PM

Got this into the FV last week,

8 days in, 1st SG today, 1010, beer is quiet clear & tastes blood good even at this early stage, very well rounded hoppy flavors along with a slightly sweet rather than bitter taste

Interesting to note though while this recipe uses just 2 hops LC claim to use “hops flowers from hop growers in Victoria, Tassie, New Zealand and the Pacific North West of the US, thrown at their pale ale throughout the brewing process”, that says 4 hops to me & surely more than just pre wort simmering & steeping?

Still trying to source some LCPA in nz to try & compare it with, only options so far are $30 delivered to a 6 pack!

12 Posted: Sunday, May 21, 2017 5:46 PM

Guys,

This is my first brew with a fridge & first time cold crashing, normally I would hold the beer in the FV at the brewing temp for about 1 week after SG stabilized, since Im crashing should I just chill it down once the SG is stable over say 4 days and hold it as cold as possible for about 1 week instead?

Cheers.

13 Posted: Sunday, May 21, 2017 9:30 PM

A lot of cats have had issues with S-04 stalling if it's fermented too low, so the general consensus is to ferment it at 20C or so. That's why I suggested that. I inadvertently made a LCPA like beer once when I brewed a pale ale with Chinook and Cascade hops. It was fermented with US-05 and was one of the batches I brewed for a wedding… someone there commented that it tasted like LCPA. Only later I found out those hops were used in the beer at that time.

14 Posted: Monday, May 22, 2017 8:52 AM

Cheers for the reply,

Thanks to my new Ink bird controller & fridge set up the FV has been 18-20'c & not even 0.1 above or below the whole time

This brew is looking so good at this stage that Im sure Ill be giving it another bash but with 05, will keep a couple of bottles back to do a taste test.

Any thoughts on when to cold crash after/once SG is stable?

15 Posted: Monday, May 22, 2017 11:30 AM

I usually raise the temp up 3 degrees 3 days after pitching the yeast, and then wait 3 or 4 days after FG is stable to drop the temp down for a cold crash.

16 Posted: Monday, May 22, 2017 5:01 PM

Cheers for the feedback, Im so pumped for this being a good brew, every day I take a SG sample its getting harder to not draw off a pint

Out of interest you said before to brew S-05 at 18'c so is that the pitching temp or post pitch raised temp? - As soon as this is out of the FV Im planning to wash up & get the S-05 version on the go since I got a double order of the hops & the extra 500grm of malt is sitting in the house fridge anyway.

Day 4 at 1010-1012SG, though I prob should have started taking SG's sooner than 8 days in, but ill hold it a bit longer & crash it on Thursday





17 Posted: Monday, May 22, 2017 9:25 PM

The 18C is the pitching/initial ferment temp, and the raised temp is 21C.

18 Posted: Wednesday, May 24, 2017 5:43 PM

And the crashing begins,,,

1010 again today, can really taste the difference in flavor since a few days ago now, the sweeter aftertaste has mellowed to a more rounded floral hop finish but still very light on the bitter tones, looking like being a very mellow / mild brew

19 Posted: Thursday, June 01, 2017 5:21 PM

Bulk priming & bottling day tomorrow,

Discovered my free fridge actually dos'nt work that well & has only held 5'C for cold crashing but the sample of the FV tap is is certainly clear, & tasting very clean though TBH it has lost almost all of its flavor?



I would say at this stage it would have really taken a dry hop well.

So I normally use this priming calc;

Your text to link here…

Which tells me for 21ltrs @ 5'C I should be priming 65 - 105g table sugar into 21ltrs to give 2.2 - 2.7 volumes of co2 for American style ales.

That seems very low compared to the amounts I use bottling at 20'C, any thoughts?


20 Posted: Thursday, June 01, 2017 8:12 PM

Hi mikes15. I use the same priming calculator. I put in the maz temp that the beer go to during fermentation. Usually 20 or 21C after I raise the temp to help my yeast finish fermenting.

Then I use the calculator. Usually much more sugar than you posted. It's because low temps it assumes more co2 is dissolved in solution. But when you fermented and raised the temp, it came out of solution and out the airlock. Never to go back into solution.

I like my American Pale ales on the higher side of carbonated. About 2.5vols usually. English ales, real ales, etc I aim for about 2.2 or 2.3 vols. Lagers about 2.6 or 2.7