Could I squeeze two brews I wonder?
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MyQul
Chairman of the Bored
You might get a nice stout or brown ale from this?
Probably enough for 2 x 15litres ?
An Ankoù
Landlord.
I don't think suppliers are running out of stuff, they're swamped with orders and some, TMM for example, want's to send their most vulnerable staff home.
I'll crunch some numbers over a Jameson later on.
Thanks!
Thanks!
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mmm... just scanned THBC site and the confirmation email and there‘s not even a hint at delivery dates.
Might have to order a kit from amazon as a back up.
Drunkula
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My Not-a-kit and a kilo had 30% sugar. 2.15 kilos of grain and a kilo of sugar and everyone liked it more than the full grain version that had 4.7kg of grain. That's for 23 litres.
An Ankoù
Landlord.
Good point. I wasn't thinking of kits. They must be flying off the shelves.
Hi An i did the simply bitter not long back £9-99 with a 500g bag of hopped dme £3-99 i didn't realise the dme was pre hopped, it was bitter prob 60 ibu region but i enjoyed it
Just a look on amazon Amazon.co.uk: coopers beer kits
MyQul
Chairman of the Bored
Interesting drunkula. Could you post your full reciepe? I've seen cream ales with 5%-10% sugar but never as high as 30%
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I’d be tempted to brew a stout and a pale/Belgian blond (the pale with a fair bit of sugar)
An Ankoù
Landlord.
I reckon you could get 40 litres of decent stout out of that lot by chucking everything in except the acid malt. You could use about 100g of it to give it a bit of a twang, though.
Drunkula
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@MyQul
Not a kit and a kilo SUGAR VERSION
Boil Ingredients
The full grain version had 4.3kg of pale malt.
In the notes I'd written this:
The malt change was to get both to 4.8% using 79% efficiency.
It was really worth doing as an experiment because of absoutely zero cider flavour, which was the point of it. I can't even say it felt thinner than the full grain version and as I've said before it really was like a typical pub pint.
I never ever thought about doing it again but might if there's some mad grain rationing and I have to make Government Ale.
Not a kit and a kilo SUGAR VERSION
Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
1.600 kg | Maris Otter (Crisp) (7.9 EBC) | Grain | 2 | 50.8 % | 1.04 L |
0.300 kg | Biscuit Malt (45.3 EBC) | Grain | 3 | 9.5 % | 0.20 L |
0.150 kg | Caramel/Crystal Malt DIY - 60L (118.2 EBC) | Grain | 4 | 4.8 % | 0.10 L |
0.101 kg | Wheat Malt, Ger (3.9 EBC) | Grain | 5 | 3.2 % | 0.07 L |
Boil Ingredients
Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
1.000 kg | Table Cane (Beet) Sugar [Boil] (0.0 EBC) | Sugar | 6 | 31.7 % | 0.63 L |
27.3 g | Target [8.00 %] - Boil 60.0 min | Hop | 7 | 26.8 IBUs | - |
81.8 g | Fuggle Self Picked [4.70 %] - Boil 5.0 min | Hop | 8 | 8.5 IBUs | - |
The full grain version had 4.3kg of pale malt.
In the notes I'd written this:
Just an idea of using a kilo of sugar with a real brew - it sounds mental but that's the point.
The saving is 7p a pint, so it's not worth doing unless somehow it's magically better.
Note - the sugar beer has 80% of the calories of the full grain saving 70 cals per litre, 40 cals per pint, possibly 320 cals a sesh.
The malt change was to get both to 4.8% using 79% efficiency.
It was really worth doing as an experiment because of absoutely zero cider flavour, which was the point of it. I can't even say it felt thinner than the full grain version and as I've said before it really was like a typical pub pint.
I never ever thought about doing it again but might if there's some mad grain rationing and I have to make Government Ale.
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An Ankoù
Landlord.
Not at all. I've been looking at some of the 70s horrors knocked out by the likes of Whitbread, Watney's et al and many of their beers contain a large amount of sugar. In fact apart from doubling the sugar, your recipe isn't dissimilar to the one for Whitbread Trophy that I posted on An Ankoù Brewdays. I refer to them as "horrors" by the way, not because of the recipes, but because they were pasteurised and kegged and regassed to within an inch of their lives, which took any goodness out of them.
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MyQul
Chairman of the Bored
Thanks for this Drunkula. The reason I'm interested in your 30% sugar recipe is I think that it (or something like it o my own devising) would make a good pseudo lager. All that sugar would give a nice light dry body. When did you add the sugar? During the boil? In the FV like a kit?
How does this look if times get bad, the ingredients i have for a wheat beer i could make 3 off these
forsters
Australian Lager
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 3.500
Total Hops (g): 40.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.005 (°P): 1.3
Alcohol by Volume (ABV): 4.53 %
Colour (SRM): 2.2 (EBC): 4.3
Bitterness (IBU): 17.9 (Average)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60
Grain Bill
----------------
2.000 kg Pilsner (57.14%)
1.000 kg Dextrose (28.57%)
0.500 kg Wheat Malt (14.29%)
Hop Bill
----------------
20.0 g Fuggles Pellet (5.7% Alpha) @ 60 Minutes (Boil) (1 g/L)
20.0 g Saaz Leaf (3.6% Alpha) @ 5 Minutes (Boil) (1 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Danstar Nottingham
Recipe Generated with BrewMate
forsters
Australian Lager
Recipe Specs
----------------
Batch Size (L): 21.0
Total Grain (kg): 3.500
Total Hops (g): 40.00
Original Gravity (OG): 1.040 (°P): 10.0
Final Gravity (FG): 1.005 (°P): 1.3
Alcohol by Volume (ABV): 4.53 %
Colour (SRM): 2.2 (EBC): 4.3
Bitterness (IBU): 17.9 (Average)
Brewhouse Efficiency (%): 60
Boil Time (Minutes): 60
Grain Bill
----------------
2.000 kg Pilsner (57.14%)
1.000 kg Dextrose (28.57%)
0.500 kg Wheat Malt (14.29%)
Hop Bill
----------------
20.0 g Fuggles Pellet (5.7% Alpha) @ 60 Minutes (Boil) (1 g/L)
20.0 g Saaz Leaf (3.6% Alpha) @ 5 Minutes (Boil) (1 g/L)
Misc Bill
----------------
Single step Infusion at 66°C for 60 Minutes.
Fermented at 20°C with Danstar Nottingham
Recipe Generated with BrewMate
An Ankoù
Landlord.
If it's all about eking out supplies then I reckon it's a good recipe. If you called it something other than Foster's, it'd probably taste a lot better. It's going to be a bit light and thin. If you used a lager yeast you could possibly pass it off as Peroni.
Only be done if needs must 
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