Canaan’s Canadian Bitter Light Brown Ale Recipe

This is my most recent homebrew. It was made with a Coopers Canadian Blonde kit, 50g chocolate malt, 200g crystal malt, 500ml liquid rice malt, 30g Saaz hops pellets (flavouring), a 12g Hallertauer hops teabag (aroma) and 1kg bag of Coopers Brew Enhancer 2. I used the kit’s ale yeast to ferment this one.

Brown Bavarian Lager Recipe

Here is a brew I made a little while back, and that I have been drinking steadily over the past week or two. I used the Coopers Bavarian Lager kit and tweaked it a little by adding a 100g steep of chocolate malt, 700g of light dried malt extract, 300g of dried dark malt extract, and 20g of Saaz hops for aroma. I fermented with the kit’s yeast, which is a true lager type. As you can see it has a deep brown, amber colour. The chocolate malt has given it a nice roasty bitterness. Another really good drop. Hooray for Coopers!

Ye Olde Fashioned Ginger Beer Recipe and the Theory of Homemade Soda

I’ve been pondering writing a post on lacto-fermented soft drinks for quite a while, but I’ve been in beer mode and haven’t done any homemade soft drinks for a year or so. I recently got inspired!

Smells Like Teenage Wheat Beer – or Does It? – Beer Recipe

I remember spending many of my late teenage years in Western Australian pubs sucking on an Australian wheat beer called Redback which is made by the Matilda Bay Brewing Co. It’s pretty different to German Weizen Lagers as it is quite sweet in flavour. Bartenders used to counteract the sweetness by stuffing a lemon wedge down the neck when they served it up – a practice I liked at the time, and something that used to be quite trendy, but it’s now considered pretty stupid, with Matilda Bay itself even mocking the practice.

For nostalgic reasons I thought I might do a Redback clone and so conjured up the following ‘kit and kilo’ recipe (going to the bottleshop (=liquor store) and buying a bottle would have been too easy!). I initially got some advice on a home brew forum and also went to Matilda Bay’s website to find out the general composition of the beer to use as a guide.

Popcorn Lager

Here is another ‘kit and kilo’ brew that I made a while ago with a tin of Wander Munich Lager plus light malt extract, dark malt extract, dextrose, and an extract I made from boiling up and straining the liquid from flaked popping corn. Very tasty indeed!

Prost!!!!

A Delightful Pils with Dark Malt

 

Here is one of my latest ‘kit and kilo’ home brews which was made with a 1.7kg tin of Morgan’s Golden Saaz Pilsener plus a kilogram of a other sugar products. This Morgan’s product is tremendous although it is also slightly more expensive than other brands. It has the best head retention properties of any homebrew product that I have thus far encountered. The addition of dark malt extract has given it a beautiful deep copper/amber hue and a depth of flavour that you don’t usually get with very light coloured Pils style lagers.

Blue Cheese and Anchovy Rarebit – Beer Recipe!

 

Heres a little something I made today which goes well with a good German or Czech style lager, although a nice light ale would work too. The Larousse Gastronomique (1984 edition) describes Welsh rarebit as a “British speciality consisting of a slice of toasted bread covered with a mixture of Chesire or Cheddar cheese melted in pale ale with English mustard, pepper, and sometimes a dash of Worcestershire sauce and an egg yolk.” (p. 1149)

Aged ‘Half and Half’ Brew

We made this beer over two years ago now. It was a mixture of Coopers Dark Ale and Coopers Real Ale (light), to make half & half in the bottle. Because it’s a two-can brew, it is extremely rich and hopsy, with the dark ale giving it a roasty kind of character.

Beer, Glorious Beer – Homebrew Update

01.04.07 Update: This ‘Munich Lager’ is VERY drinkable. We have been enjoying it with dinner as of late, especially with Germanic foods like boiled meats, dumplings and sauerkraut. Such a fantastic accompaniment – really cleanses the palate! We’ll be going shopping at a local home-brew store tomorrow to check out their range, with view to starting up another batch soon. We’ll keep you posted on which one we choose and the results! We’d love to hear some feedback/see pics from other home-brewers, so please feel free to comment us and link us to pics of your own yeasty masterpieces!

Welcome!

Welcome to space wildschwein. Here we hope to comment and converse on such topics as:

• food;
• computing;
• linux;
• open source software;
• popular culture;
• politics;
• philosophy;
• the arts.

We look forward to reading your comments and ideas!

Cheers,
Ash & Canaan