Richard P Grant and his BioLOG (biolog); the wee blog, weblog, or web blog; things not necessarily biology related. The anti-blogger.


2 March 2008

Spicy Goat


  • 1 can Cascade Spicy Ghost™
  • 500 g dextrose
  • 500 g powdered malt extract
  • 250 g powdered corn syrup
  • 2 fresh red thai chillies

We used Windsor Ale yeast

Day 1: SG 1040

Day 7: SG 1010

Bottled into 30 x 750 ml PET bottles using Coopers Carbonation Drops™ to prime.


Mmmmmmmmmmmmmmm, quite a lot of burpitude with this brew. Will definitely be doing this one again.

Filed under: Beer recipes — Tags: , , , — rpg @ 13:39



  • 1 can Coopers Cerveza™
  • 1 kg Coopers Light Dry Malt™

Day 1: SG 1040

Day 10: SG 1016 and added 1/2 tsp yeast

Day 15: SG 1015 added finings

Day 16: Bottled 30 x 750 ml PET bottles, 7 g priming sugar per bottle


Day 32: Nice flavour but not very fizzy

Two months later it was crystal clear and tasted wonderful. V. fizzy. Perhaps the cooler climate (Southern Hemisphere Autumn) meant we should bottle condition for longer.

Filed under: Beer recipes — Tags: , , — rpg @ 13:07

First Batch Ever

We will be making our homebrew recipes available for all ((hic)).  Kate will be writing them up and they will be in a separate category for your Bacchanalian pleasure.


  • 1 can Brigalow Ale ™
  • 500 g powdered malt extract

Day 1: SG 1040

Day 8: SG 1010, finings added

Day 13: Bottled 30 x 750 ml PET – used 7 g priming sugar per bottle.


Crystal clear! The ‘homebrew’ tang took approx. three weeks to clear.

We saved a couple of bottles and had them a year later – still wonderful!

Filed under: Beer recipes — Tags: , , — rpg @ 10:26

20 November 2007

One bourbon, one scotch, one blog – Part III

Two days later, this is germination:

Germinated wheat

And here’s how I’m going to dry it:


Next stage is to incubate at around 40°C for 24 hours, to drive off the moisture and make crystal malt. The inside of the kettle reached 52°C this afternoon, which is a little bit warm, but rain is forecast tomorrow and I’ll leave the vents open.

The trick is to dry the grain, not to cook it (which kills the enzymes). Even if it does get that hot, I’m not too worried because the actual mash step (when the maltase converts the starch to sugar) is supposed to be at around 55°C, and the grains already taste sweet. This means that even now the malt has a fair sugar content. If it wasn’t forecast to rain, and if I wasn’t worried about rats and possums (spit. Bastards) I’d just leave the lid off to sun-dry them.

Filed under: beer — Tags: , , — rpg @ 20:34


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