Does anyone have experience either drinking this style, making the style or nay input to this style?
I don’t think I am going to be able to get any Australian malts but my local shop does have some Australian hops right now.
I was thinking, Golden promise and vienna with safale 04.
Any tips?
Check out the Craft Beer & Brewing website. Josh Weikert did an article a couple of months ago on this style.
Zymurgy also had an article. I was considering make this beer using the dregs of the original, but I tasted the original and decided not to clone at all.
I’ve brewed a couple iterations.
I think the last one was German Pils and a touch of Carahell; all Pride of Ringwood hops (which I really like); and WY 1275.
White Labs has an Australian ale yeast, but it’s a sporadic release, and I don’t think it’s out now. You can culture Cooper’s yeast from a bottle if you can find one (I haven’t seen any around here in a long time, unfortunately).
I bet there’s some good info in Bronzed Brews. I’ve been meaning to order a copy for a while. http://prstemp.wixsite.com/tritun-books
I asked Peter for some tips at last year’s HBC, but it was pretty late in the evening, and I can’t remember much of what he told me (helpful, right?).
The only real sparkling in Australia is coopers. Guys here culture the yeast from bottles of coopers, I’m just about to run an original recipe can’t remember the bill off the top of my head.
Went with 4#s pils 4#s golden promise. 1oz pride of ring wood at 25 min. 1oz flame out (10aa). Using Nottingham yeast.
My thoughts are not to temp control the beer. My house is in the 60s-73 right now with all the doors open.
Too warm for fermentation? I will likely add some heat for a diaceytl rest after a week or so.
I made a Coopers clone one time with Coopers ale yeast and no temp control. Tasted like tobacco and pineapple. Ick.
Why do you think that was? The hops? I have heard the pride of ringwood can give almost an iron flavor. Did you use dregs? I don’t think there is a store that would even have coopers where I live.
I used what I could get. The style said showcase of Australian malt, but, good luck getting some of that for one batch.
Yeast and lack of temp control, methinks. But not sure. They used to sell Coopers yeast, that’s what I used. I haven’t looked for it on purpose for years but not sure if they still sell it.
When I was researching the style I found some diy stuff. Like this
I don’t really trust that though. Right now I am in a bucket with water at 65* which should be fine for Nottingham. There is a shirt over the carboy and I’ll pour some more water on the batch before I crash out.
I’m more interested in the hop than anything else. That iron quality intrigues me.
I am preparing to brew an Australian Sparkling for a club competition.
I’ve never tasted one.
I’m thinking
8 lbs pilsner
12 oz flaked wheat
8 oz medium crystal
1 oz Pride of Ringwood @ 60 min.
Windsor Yeast.
I think you will get too much bitterness from the 60minute addition. That’s why I went with the schedule I came up with after calculating bitterness. I thought of doing some wheat in my grain build but my friend said I might get characters I do not want in the beer, I wanted to add it for head retention, but it would also impact mouthfeel.
I went with Nottingham yeast because the beer is supposed to be dry FG 1.004-1.006. I wanted high attenuation.
Mine will likely be too light in color but appearance is only 3 points out of 50.
Personally, I think you need to add a little table sugar to replicate sparkling ale.
I brewed one on Saturday.
It was roughly 96% Fawcett Maris Otter and 4% Weyermann Carahell, plus 1 oz. of acid malt.
Hops were all Pride of Ringwood (10% AA): .75 oz at 60 minutes, 1 oz. at 10, and 1 oz. at 5.
Wyeast 1275
OG was 1.054, which puts it a little high per the BJCP guidelines, but with a style where there are only 2 commercial examples, I feel like you have some leeway.
To me the .75 oz of pride of ringwood wood is too much bitterness. The beer should be 20-35. My calculator puts that one hop addition at 38ibu.
I’ll find out tonight how well I do. Based on BJCPStyles.
I know mine is too light in color but it taste great and has good carb. But will lose some carb and is supposed to be very highly carbed.
The hops came out and the aroma flavor of them is what I was going for.
I don’t have my log in front of me, but I think the calculated IBUs were in the low 40s. I expect the actual bitterness will be far less than calculated (just based on having used Beersmith for years).
Good luck.
What do you think about the Pride of Ringwood?
As an aside I found this an interesting article on Pride of Ringwood: Pride of Ringwood Hops: The Variety With Classic Australian Charactar
Thank you for posting that. I followed a link from that article to an essay written by the daughter of the scientist who developed Pride of Ringwood that was part of a collection of stories about suburban identity in Australia.
It was a good read, though it’s more about childhood and memory than brewing.
It a pretty interesting hop. Has a different flavor and aroma than most things we get in the states. It was associated with vegetal last night. But then someone said maybe vegetal in terms of the iron in a can of vegetables.
I think he one I made was better than the other one we had last night. In terms of closer to the style in BJCPStyles. I think my friend who made that one would agree but overall people did not agree. Mine had yeast floculating in the beer still, more so than his, but was also clear.
It is not a hop I would use again unless I was making another Aussie beer. Well maybe for buttering because the alpha acids, but not for flavor or aroma.
That’s legit.