cereals and grains such as barley, wheat, oats and rice, hops, yeast and clari-
fying agents. There are also many styles of preparing refreshing beer based on
the yeast used like Ale, Lager, Lambic, and Pale and Dark beer. Even different
nations have their own style. For example there are distinct styles of preparing
beer in nations like Australia, Britain, Germany, Denmark, Austria, Ireland and
Belgium.
Some of the recipes for preparing refreshing, fantastic beer are mentioned below.
So go ahead and try your hand at it. Surely, you won't be disappointed.
Bass Draught Type
This is the most widely available beer in Britain. Brewed by
Bass of Burton On Trent - one of the most famous breweries in
the world.
Ingredients:
3kg Morgans Pale Unhopped Extract
500gm Morgans Dark Crystal Master Blend
50gm Cascade Hops (hops 1)
15gm Cascade Hops (hops 2)
1 sachet Morgans Ale
Sugar for Bottling
Method:
Add around 500gm of Pale unhopped extract to 4 litres of boiling
water. Boil with Cascade hops 1 in a bag for 45 minutes. Add
Cascade hops 2 for final 15 minutes of boil.
Switch off heat and remove hops.
Add remaining Pale extract and master blend, stir to fully dissolve.
Pour into fermenter and make up to 23 litres with cold water.
Once temperature is below 30C, add yeast and allow to ferment
at a temperature between 22and 30C.
Bottle as normal once fully fermented after first priming with
sugar.
Crown Lager
A close replica in the style of the Australian classic Crown
larger.
Ingredients:
1 x can Morgans blue mountain lager.(refered to as BML in method)
500 g x Coopers powered light malt. (refered to as MALT in method)
250 g x caster sugar or dex. (refered to as DEX in method)
250 g x powered corn syrup. (referred to as CORN in method)
5 g x brewing yeast
1 x teabag Morgan'sP of R finishing hops
Method:
Dissolve BML, MALT, DEX, CORN in 4 litres of hot water in a
25L fermenter. When dissolved add more water to make up to 22.5
litres. Place teabag finishing hops in a mug of hot water and
soak for 15 min, tip mixture into fermenter. Stir and float
teabag in it. sprinkle yeast on top and leave to ferment for
5 - 7 days. Bottle and leave for approx 2 months.
Grizzly
A simple,but very refreshing brew on a hot day or any other
time for that matter !!
Ingredients:
1 Can Morgan's Australian Lager
600 grm Dextrose
200 grm light malt
400 grm Corn syrup
15 gms Hops MB 89
Method:
Pour contents of can into fermenter, with two litres of hot
water, add the fermentables and stir well. Top up to 23L mark
with cold water and cast yeast when wort is around 25 c.
The finishing hops is standard.
Simple Hopsy Pale Ale
Ingredients:
1.5 Kg Morgans Unhopped Pale
100g Crystal Grain
12.5g Perle Hops Pellets (Initial Boil)
12.5g Perle Hops Pellets (Final Boil)
Half a Packet of Morgans Ale Yeast
Method:
Coarsely grind the grain (I give it a quick whizz with the wife's "bamix blender") and put into an old stocking or similar. Add the Malt, stocking, and 12.5g hops to 2L of water and boil for 40 mins. Add second 12.5g hops and boil for a further 10 mins. Remove grain stocking and tip contnets (hops residue and all) into fermenter and make up to 11.5L. Add yeast when temp. reaches 24oC and ferment out for about a week. I then siphon off the beer to a second fermenter, and dissolve 90g dextrose into 125ml boiling water and add to the second fermenter and bottle from that. Leave to mature at least 3 weeks.
For more recipes you can refer the Internet or many of the books available in the market.