Guinness Clone – Irish Stout (21 L / 5.5 gal)

5 min read

19th Century Vienna Lager! Double Decoction!

Before modern brewing equipment, decoction mashing was used to build depth and character. This Vienna historically accurate lager embraces that tradition with an 1800's water profile, a classic double decoction and 100% Vienna malt, delivering layered toast, gentle bitterness, and true 19th-century Central European character!

Historically Accurate 1800's Double Decoction Vienna Lager!

A traditional 19th-century Vienna Lager brewed using a true double decoction mash. Built entirely on Vienna malt, this beer delivers rich toasted bread character, firm bitterness from Tettnang hops, and a clean, dry finish shaped by classic lager fermentation. Inspired by early Austrian brewing methods, this recipe focuses on depth, balance, and authenticity.

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Stats

Style: Vienna Lager
ABV: 4.6%
OG: 1.044 (measured 1.047)
FG: 1.009
IBU: 22 (Tinseth)
Colour: 10 EBC (SRM ~5)
Carbonation: 2.4 vols CO₂
Batch Size: 45 L (11.9 gal)
Boil Time: 60 min
Brewhouse Efficiency: 80%
System: BrewZilla / RoboBrew 65 L

Brewfather Link

Ingredients

Grain Bill (8 kg / 17.6 lb total)

8 kg (17.6 lb) Gladfield Vienna Malt (8.2 EBC) — 100%

Hops – Tettnang (250 g / 8.8 oz total)

79 g (2.8 oz) @ 60 min
56 g (2 oz) @ 30 min
87 g (3.1 oz) @ 10 min
28 g (1 oz) @ 5 min

Yeast

2 packs White Labs WLP802 Czech Budejovice Lager

Water Profile (Historic Vienna Profile)

Ca 35 ppm
Mg 16 ppm
Na 17 ppm
Cl 31 ppm
SO₄ 66 ppm
HCO₃ 112 ppm
SO₄/Cl ratio: 2.2
Mash pH: 5.56
Sparge pH: 5.4

Mash Additions

0.31 g Baking Soda
4.4 g Epsom Salt
1.1 g Gypsum
3 ml Phosphoric Acid (85%)
1.2 g Slaked Lime

Sparge Additions

0.19 g Baking Soda
2.75 g Epsom Salt
0.69 g Gypsum
2.83 ml Phosphoric Acid (85%)
0.75 g Slaked Lime

Boil

1.67 g Whirlfloc @ 15 mins

Mash Schedule — Traditional Double Decoction

64 °C (147 °F) — 15 min beta rest
Pull decoction, boil 15 min
Return to 64 °C — 15 min
Raise to 70 °C (158 °F) — 15 min alpha rest
Second decoction boil — 15 min
Return to 70 °C — 15 min
Mash out at 77 °C (171 °F) — 15 min

Mash water: 40 L (10.6 gal)
Sparge water: 25 L (6.6 gal)

Fermentation Schedule

Primary: 10 °C (50 °F) for 14 days
Secondary: 12 °C (54 °F) for 3 days
Cold crash: 1 °C (34 °F) for 3 days
Carbonation: 2.4 vols CO₂

Step-by-Step Brewing Method

1. Mash In
Mash 8 kg (17.6 lb) Vienna malt in 40 L (10.6 gal) of water at 64 °C (147 °F). Rest for 15 minutes.

2. First Decoction
Pull a thick portion of the mash, bring to a boil, and boil for 15 minutes. Return to main mash to maintain 64 °C for another 15 minutes.

3. Alpha Rest
Raise mash to 70 °C (158 °F) and hold for 15 minutes.

4. Second Decoction
Pull a second thick decoction, boil 15 minutes, then return to mash and hold at 70 °C for another 15 minutes.

5. Mash Out & Sparge
Raise to 77 °C (171 °F) for 15 minutes. Sparge with 25 L (6.6 gal) at 77 °C to collect approximately 55–56 L (14.5 gal) pre-boil wort.

6. Boil – 60 Minutes
Add Tettnang hops according to schedule. Add Whirlfloc with 15 minutes remaining.

7. Chill & Transfer
Chill wort to 10 °C (50 °F) and transfer to fermenter. Pitch WLP802 yeast.

8. Fermentation & Lagering
Ferment at 10 °C for 14 days, raise to 12 °C for 3 days, then cold crash to 1 °C for 3 days. Lager cold for several additional weeks for full historical authenticity.

Brew Notes

Brew Date: 5 Dec 2025
Fermentation Start: 5 Dec 2025
Bottling Date: 25 Dec 2025
Pre-Boil Gravity: 1.040
OG: 1.047
FG: 1.009

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IPA

5 min read

Xmas Pavlova Milkshake IPA

This is Aussie Christmas in a glass! A creamy festive milkshake IPA packed full of delicious pavlova fruity sweetness! Creamy, hazy, and loaded with Riwaka, Nectaron, and Superdelic hops plus a little vanilla sweetness!

Xmas Pavlova Milkshake IPA (25 L / 6.6 gal)

This one’s pure Christmas indulgence. Our Xmas Pavlova Milkshake IPA takes everything we love about a classic Aussie pavlova! It's soft sweetness, tropical fruit, and creamy texture — and pours it into a hazy IPA. Loaded with oats, wheat, lactose, and punchy New Zealand hops, this beer is juicy, smooth, and packed full of the flavours of Christmas!

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Stats

Style: Hazy IPA / Milkshake IPA
ABV: 6.3%
OG: 1.062 (measured 1.068)
FG: 1.014
IBU: 19 (Tinseth)
Colour: 10 EBC (SRM ~5)
Carbonation: 2.4 vols CO₂
Batch Size: 25 L (6.6 gal)
Boil Time: 60 min
Brewhouse Efficiency: 75%
System: BrewZilla / RoboBrew 35 L
Brewfather Link

Ingredients

Malt, Adjuncts & Sugars (7.04 kg / 15.5 lb total)

4.121 kg (9.1 lb) Ale Malt (6 EBC) – 58.6%
1.0 kg (2.2 lb) Rolled Oats – 14.2%
1.0 kg (2.2 lb) Rolled Wheat – 14.2%
703 g (1.55 lb) Wheat Malt – 10%
211 g (0.47 lb) Gladiator Malt – 3%
500 g (1.1 lb) Lactose (Milk Sugar)
500 g (1.1 lb) Rice Hulls
60ml (2 oz) Vanilla extract from 2 beans (added post-fermentation)

Hops (346 g / 12.2 oz total)

Mash Hop

20 g (0.7 oz) Riwaka – 3 IBU

Hop Stand – 20 min @ 78 °C (172 °F)

87 g (3.1 oz) Riwaka – 5 IBU
44 g (1.55 oz) Nectaron – 6 IBU
44 g (1.55 oz) Superdelic – 5 IBU

Dry Hop – Day 7 (48 hours)

75 g (2.65 oz) Riwaka
38 g (1.34 oz) Nectaron
38 g (1.34 oz) Superdelic

Yeast

2 packs Lallemand LalBrew Pomona

Water Profile (NEIPA-focused)

Ca 127 ppm
Mg 17 ppm
Na 15 ppm
Cl 200 ppm
SO₄ 99 ppm
HCO₃ 57 ppm
SO₄/Cl ratio: 0.5
Mash pH: 5.27
Sparge pH: 5.4

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Mash Schedule

68 °C (154 °F) – 90 min (main mash, medium fermentability)
77 °C (171 °F) – 10 min mash out

Mash water: 25 L (6.6 gal)
Sparge water: 10 L (2.6 gal)

Fermentation Schedule

Primary fermentation at 25 °C (77 °F) for 7 days
Dry hop on day 5-7 for 48 hours
Package immediately after dry hop for maximum hop freshness
Carbonate to 2.4 vols CO₂
Brewfather_Batch55_20251219

Step-by-Step Brewing Method

1. Mash In
Mash all grains, oats, wheat, lactose, and rice hulls in 25 L (6.6 gal) of water at 68 °C (154 °F). Hold for 90 minutes to build body and creaminess.

2. Mash Hop
Add 20 g (0.7 oz) of Riwaka directly to the mash for soft hop flavour integration.

3. Mash Out & Sparge
Raise to 77 °C (171 °F) for 10 minutes. Sparge with 10 L (2.6 gal) at 77 °C to collect approximately 30 L (7.9 gal) pre-boil wort.

4. Boil – 60 Minutes
Boil for 60 minutes. No kettle hop additions beyond mash hop. Maintain a gentle but consistent boil.

5. Hop Stand
After flameout, cool wort to 78 °C (172 °F). Add Riwaka, Nectaron, and Superdelic. Hold for 20 minutes before chilling fully.

6. Chill & Transfer
Chill wort to 25 °C (77 °F). Transfer to fermenter and pitch LalBrew Pomona yeast.

7. Fermentation
Ferment at 25 °C (77 °F) for 7 days. On day 7, add dry hops and allow to steep for 48 hours.

8. Vanilla Addition & Packaging
Remove dry hops. Add vanilla extract from two beans. Package immediately to preserve hop aroma. Carbonate to 2.4 vols CO₂.

Brew Notes

Brewed: 5 Dec 2025
Bottled: 12 Dec 2025
Pre-boil gravity: 1.056
OG: 1.068
FG: 1.014
Result: creamy, tropical, dessert-like IPA with soft bitterness and smooth vanilla finish

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5 min read

The Best Homemade Eggnog Recipe!

This is the easiest homemade eggnog recipe ever! Thick, creamy, and bursting with real holiday spice. Forget store bought, this easy eggnog is cooked from scratch, ready in minutes, and perfect for Christmas parties or serving chilled with a splash of rum.

Homemade Eggnog Recipe

There’s nothing quite like a glass of cold, homemade eggnog as you get into the Christmas spirit! Forget the store-bought stuff, the real deal is richer, smoother and packs real flavour from scratch. Whether you enjoy it straight, over ice, or with a cheeky splash of rum, this recipe will turn you into the holiday hero in about 15 minutes.

Prep Time: 10 minutes
Cook Time: 10 minutes
Batch Size: ~1 litre (34 fl oz)

Ingredients

6 large egg yolks
100 g granulated sugar (½ cup)
240 ml heavy whipping cream (1 cup)
480 ml milk (2 cups)
½ tsp ground nutmeg (2.5 ml)
½ tsp ground cinnamon (2.5 ml)
Pinch of salt
1 tsp vanilla extract (5 ml)
Optional: rum, bourbon, or brandy (a generous splash to taste)
Ground cinnamon, for topping

Step-By-Step Instructions

1. Whisk the yolks and sugar

In a medium mixing bowl, whisk 6 egg yolks and 100 g (½ cup) sugar until pale, creamy and slightly thickened.

2. Heat the dairy and spices

In a saucepan over medium-high heat, combine:

240 ml (1 cup) cream
480 ml (2 cups) milk
½ tsp nutmeg
½ tsp cinnamon
Pinch of salt

Stir often and heat until the mixture reaches a bare simmer (just steaming, not boiling).

3. Temper the eggs

Add a large spoonful of the hot milk mixture to the egg mixture while whisking vigorously.
Repeat spoonful by spoonful until most of the hot liquid has been incorporated.
This prevents the eggs from scrambling and keeps your eggnog silky.

4. Cook to thicken

Pour the tempered mixture back into the saucepan.
Heat over medium, whisking constantly for 1–2 minutes, until slightly thickened or until it reaches 71°C (160°F).
It will continue to thicken as it cools.

5. Add vanilla (and optional booze)

Remove from heat and stir in 1 tsp vanilla and your chosen alcohol, if using.

6. Strain and chill

Pour the eggnog through a fine mesh strainer into a jug or container.
Cover and refrigerate for at least a few hours until cold.

7. Blend if you want it ultra-smooth

Once chilled, blend with 1–2 tbsp (15–30 ml) milk if you prefer a lighter, thinner texture.

8. Serve & store

Serve cold with a dusting of cinnamon or nutmeg.
Store in the fridge for up to 1 week.

Tips for Best Results

Fresh spices make a big difference—use good nutmeg and cinnamon.
Don’t rush tempering—slow and steady equals smooth eggnog.
For a thicker, dessert-style nog, use more cream and less milk.
For a more drinkable, cocktail-style nog, thin with extra milk or blend before serving.

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5 min read

German Kölsch

Crisp like a lager, fruity like an ale — Kölsch is the best of both worlds! Fermented cool with German K-97 for authenticity its perfect for sunny days, grilled sausages, or any excuse to say “Prost!”

German Kölsch (48 L / 12.7 gal)

Crisp like a lager, fruity like an ale, the Kölsch is the best of both worlds! This light golden beer from Cologne is known for its delicate balance, subtle hop bite, and super-clean finish. We brewed ours with Bohemian pilsner malt, Vienna sweetness, and a touch of Gladiator for body. Fermented cool with German K-97 for authenticity its perfect for sunny days, grilled sausages, or any excuse to say “Prost!”

Stats

Style: Kölsch
ABV: 4.5 %
OG: 1.042 (measured 1.052)
FG: 1.008 (measured 1.010)
IBU: 20 (Tinseth)
Colour: 7 EBC (SRM ≈ 3.5)
Carbonation: 3.0 vols CO₂
Batch Size: 48 L (12.7 gal)
Boil Time: 60 min
Efficiency: 82 % brewhouse, 85 % mash
Brewfather_Batch52_20251206

Brewfather Link

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Ingredients

Malt Bill (8.44 kg / 18.6 lb total)

6.921 kg (15.25 lb) Floor-Malted Bohemian Pilsner — 82 %
1.097 kg (2.42 lb) Gladfield Vienna Malt (8.2 EBC) — 13 %
422 g (0.93 lb) Gladfield Gladiator Malt (8.2 EBC) — 5 %
Brewfather_Batch52_20251206

Hops (200 g / 7.05 oz total)

60 min – 28 g (1 oz) Hallertauer Mittelfrüh (3.5 %) – 9 IBU
30 min – 50 g (1.76 oz) Tettnang (2.4 %) – 5 IBU
30 min – 28 g (1 oz) Hallertauer Mittelfrüh (3.5 %)
10 min – 50 g (1.76 oz) Tettnang (2.4 %) – 2 IBU
10 min – 44 g (1.55 oz) Hallertauer Mittelfrüh (3.5 %)
Brewfather_Batch52_20251206

Yeast

3 packs Fermentis SafAle German Ale K-97
Brewfather_Batch52_20251206

Water Profile (Adjusted)

Ca 55 ppm • Mg 5 ppm • Na 16 ppm • Cl 64 ppm • SO₄ 67 ppm • HCO₃ 57 ppm
SO₄/Cl ratio 1.0 • Mash pH 5.4 • Sparge pH 5.4

Additions:

Mash – 2 g CaCl₂ + 3 g Gypsum + 4.4 mL Phosphoric Acid (85 %)
Sparge – 2 g CaCl₂ + 3 g Gypsum + 1.73 mL Phosphoric Acid (85 %)
Brewfather_Batch52_20251206

Mash Schedule

Medium–High German Step Mash
64 °C (147 °F) – 30 min (Beta rest for dryness)
70 °C (158 °F) – 30 min (Alpha rest for body & head retention)
77 °C (170 °F) – 10 min (Mash out)

Fermentation Schedule

Primary – 17 °C (63 °F) × 9 days
Diacetyl Rest – 19 °C (66 °F) × 2 days
Cold Crash – 1.5 °C (35 °F) × 2 days
Brewfather_Batch52_20251206
Carbonate – 3.0 vols CO₂

Step-by-Step Method

Mash In
Add 8.44 kg (18.6 lb) grain to 30 L (7.9 gal) of water at 64 °C (147 °F). Hold 30 min.

Raise to Alpha Rest
Increase to 70 °C (158 °F) and hold 30 min for malt character.

Mash Out & Sparge
Raise to 77 °C (170 °F) for 10 min, then sparge with 30 L (7.9 gal) at 77 °C (170 °F).

Boil – 60 min
Add hops as listed above. Boil vigorously for a clean malt profile.

Chill & Transfer
Cool to 17 °C (63 °F) and transfer to fermenter.

Fermentation & Rest
Pitch 3 packs of SafAle K-97. Ferment 9 days @ 17 °C (63 °F), then raise to 19 °C (66 °F) for 2 days to clean up diacetyl.

Cold Crash & Package
Cold crash to 1.5 °C (35 °F) for 2 days, then bottle or keg and carbonate to 3.0 vols CO₂. Lager cold for 2–3 weeks for polish.

Notes

Brewed 14 Nov 2025 • Fermentation Start 14 Nov • Bottled 27 Nov 2025
Boiled on 3000 W element
Pre-boil gravity 1.037 • OG 1.052 • FG 1.010

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5 min read

Sierra Nevada Pale Ale Clone!

Few beers define craft brewing like Sierra Nevada's Pale Ale. Crisp, aromatic, and perfectly balanced, it’s the beer that inspired a generation of brewers! This clone nails that signature citrus-pine hop punch over a clean, and chewy caramel malt base. If you’re looking for a classic American Pale Ale to brew at home, this is the one that started it all!

Sierra Nevada Pale Ale Clone (23 L / 6.1 gal)

Stats

Style: American Pale Ale
ABV: 5.6 %
OG: 1.053
FG: 1.010
IBU: 37 (Tinseth)
Colour: 24 EBC (SRM ~12)
Carbonation: 2.4 vols CO₂
Batch Size: 23 L (6.1 gal)
Boil Time: 60 min
Efficiency: 78.5 % brewhouse, 81.9 % mash
System: BrewZilla / RoboBrew 35 L
Brewfather_Batch53_20251126

Brewfather Link

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Ingredients

Malt Bill (4.94 kg / 10.9 lb total)

4.594 kg (10.13 lb) Pale Ale Malt (5.9 EBC) — 93 %
346 g (0.76 lb) Medium Crystal 240 (265 EBC) — 7 %
Brewfather_Batch53_20251126

Hops (Cascade + Simcoe = 302 g / 10.6 oz total)

60 min: 14 g (0.5 oz) Cascade (7.2 %) – 11 IBU
10 min: 28 g (1 oz) Cascade – 9 IBU
0 min (Flameout): 28 g (1 oz) Simcoe (14.7 %) – 4 IBU
Hopstand (76 °C / 169 °F, 20 min):
- 58 g (2 oz) Cascade – 4 IBU
- 58 g (2 oz) Simcoe – 9 IBU
Dry Hop (Day 7, 2 days):
- 102 g (3.6 oz) Cascade
- 14 g (0.5 oz) Simcoe
- Brewfather_Batch53_20251126
Whirlfloc 0.8g (0.03 oz) a 15m left in boil

Yeast

23 g (0.8 oz) Fermentis AUS-05 / US-05
Brewfather_Batch53_20251126

Water Profile (Adjusted)

Base: Sweet Pale Ale
Ca 51 ppm • Mg 5 ppm • Na 15 ppm • Cl 50 ppm • SO₄ 75 ppm • HCO₃ 57 ppm
SO₄/Cl ratio: 1.5 • Mash pH: 5.41 • Sparge pH: 5.5

Mash Schedule

Mash in 17L (4.5 Gal) at 65 °C (149 °F) for 60 min – we did 15L on the brewday but added water to dilute later, so just adding extra water the recipe in mash and sparge
Mash out: 77 °C (171 °F) for 10 min
Sparge: 17 L (4.5 gal) @ 77 °C (171 °F)
Brewfather_Batch53_20251126

Fermentation Schedule

Primary: 20 °C (68 °F) × 14 days
Dry Hop: Day 7 for 48 hours
Cold Crash (optional): 2–4 °C (36–39 °F) × 2 days
Carbonation: 2.4 vols CO₂
Brewfather_Batch53_20251126

Step-by-Step Method

1. Mash In
Add 4.94 kg (10.9 lb) of grain to 17 L (4.5 gal) of water at 65 °C (149 °F). Hold for 60 minutes for a crisp, dry finish.

2. Mash Out & Sparge
Raise mash to 77 °C (171 °F) for 10 min, then sparge with 17 L (4.5 gal) water at the same temp. Collect about 28 L (7.4 gal) pre-boil wort.

3. Boil – 60 Minutes
Add hops as follows:

14 g Cascade @ 60 min
28 g Cascade @ 10 min
0.8 g Whirlfloc @ 15 min remaining

4. Flameout & Hopstand
At flameout, add 28 g Simcoe, then hopstand at 76 °C (169 °F) for 20 minutes with 58 g Cascade + 58 g Simcoe.

5. Chill & Transfer
Chill wort to 20 °C (68 °F), transfer to fermenter, and pitch 23 g AUS-05 yeast.

6. Fermentation
Ferment 14 days at 20 °C (68 °F). Add dry hops (102 g Cascade, 14 g Simcoe) on day 7 for 48 hours, then remove.

7. Packaging
Cold crash if desired. Carbonate to 2.4 vols CO₂. Enjoy fresh for maximum hop brightness.

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5 min read

Succulent Chinese Beer!

What is the charge!? Drinking a BEER? A Succulent CHINESE Beer!? In honor of democracy manifest we have brewed up a delicious, succulent Chinese Beer!

Succulent Chinese Beer! (48 L / 12.7 gal)

What is the charge!? Drinking a BEER? A Succulent CHINESE Beer!? In honour of democracy manifest we have brewed up a delicious, succulent Chinese Beer! This refreshing 4.5 % lager is clean, dry, a touch sweet and perfectly balanced with Saaz hops. Its the perfect palate cleanser with a Succulent Chinese Meal!

Stats

Style: Chinese Lager
ABV: 4.6 %
OG: 1.043 (measured 1.041)
FG: 1.008 (measured 1.007)
IBU: 20 (Tinseth)
Colour: 9 EBC (SRM ~4.5)
Carbonation: 2.8 vols CO₂
Batch Size: 48 L (12.7 gal)
Boil Time: 60 min
Efficiency: 82 % brewhouse, 85 % mash
System: BrewZilla / RoboBrew 65 L
Brewfather_Batch51_20251113

Brewfather Link

Ingredients

Malt Bill (8.48 kg / 18.7 lb total)

5.342 kg (11.78 lb) Pilsner Malt (Craft Export, 3.2 EBC) — 63 %
2.544 kg (5.61 lb) Long Grain Chinese Rice (2 EBC) — 30 % (boil 30 min to gelatinise)
339 g (0.75 lb) Medium Crystal Malt (100 EBC) — 4 %
254 g (0.56 lb) Gladiator Malt (8.2 EBC) — 3 %
200 g (0.44 lb) Rice Hulls (for lautering)
Brewfather_Batch51_20251113

Hops (Saaz – 174 g / 6.14 oz total)

57 g (2 oz) @ 60 min — 9 IBU
57 g (2 oz) @ 30 min — 7 IBU
60 g (2.1 oz) @ 15 min — 4 IBU

Yeast

34 g (1.2 oz) Fermentis SafLager West European Lager Yeast

Water Profile (Adjusted)

Base Profile: Myk Light Lager
Ca 22 ppm • Mg 5 ppm • Na 15 ppm • Cl 31 ppm • SO₄ 30 ppm • HCO₃ 57 ppm
SO₄/Cl ratio: 1.0 • Mash pH: 5.35 • Sparge pH: 5.3

Additions (per batch):

Mash: 1.3 g Gypsum (CaSO₄), 6.6 mL Phosphoric Acid (85%)
Sparge: 1.3 g Gypsum, 1.77 mL Phosphoric Acid
Boil (15 min): 1.67 g Whirlfloc
Brewfather_Batch51_20251113

Mash Schedule

Single infusion at 64 °C (147 °F) for 60 min
Mash out at 76 °C (169 °F)
Sparge with 20 L (5.3 gal) @ 77 °C (170 °F)

Fermentation Schedule

Primary: 15 °C (59 °F) × 14 days
Cold Crash: 1–2 °C (34–36 °F) × 3 days
Carbonation: 2.8 vols CO₂
Conditioning: Lager cold for 3–5 weeks for clarity and smoothness
Brewfather_Batch51_20251113

Step-by-Step Method

1. Rice Prep
Boil 2.54 kg (5.6 lb) long-grain rice in water for 30 minutes until fully gelatinised. Set aside to add during mash-in.

2. Mash In
Add all grains plus prepared rice to 40 L (10.6 gal) water at 64 °C (147 °F). Hold for 60 minutes for a highly fermentable wort.

3. Mash Out & Sparge
Raise mash to 76 °C (169 °F) for 10 minutes, then sparge with 20 L (5.3 gal) at 77 °C (170 °F) to collect roughly 58–60 L (15.3 gal) pre-boil volume.

4. Boil – 60 Minutes

Add 57 g (2 oz) Saaz at 60 min
Add 57 g (2 oz) Saaz at 30 min
Add 60 g (2.1 oz) Saaz and 1.67 g (0.06 oz) Whirlfloc at 15 min
Boil hard and clean for 60 minutes.

5. Chill & Transfer
Cool wort to 15 °C (59 °F) and transfer to fermenter.

6. Fermentation
Pitch 34 g (1.2 oz) SafLager West European yeast. Ferment at 15 °C (59 °F) for 14 days.

7. Cold Crash & Package
Cold crash at 1–2 °C (34–36 °F) for 3 days. Bottle or keg, carbonating to 2.8 vols CO₂. Lager for several weeks for best clarity and flavour.

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5 min read

Stone & Wood Pacific Ale Clone!

Time to brew a little Aussie sunshine! This recipe is our clone of the legendary Stone & Wood Pacific ale! An easy-drinking, hazy, and dripping with tropical Galaxy hop character!

Stone & Wood Pacific Ale Clone! (23 L / 6.1 gal)

This is our take on one of Australias flagship beer, the Stone & Wood Pacific Ale! An easy drinking hazy pale ale crammed full of passionfruit and tropical hop aroma thanks to Australia's own Galaxy hops, coupled with a soft yet crisp and refreshing body — this beer is summer in a glass!

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Stats

Style: Pacific Ale
ABV: 4.2 %
OG: 1.040 (measured 1.037)
FG: 1.008 (measured 1.006)
IBU: 30 (Tinseth)
Colour: 7 EBC (SRM ~3.5)
Batch Size: 23 L (6.1 gal)
Boil Time: 60 min
Efficiency: 82 % brewhouse, 85 % mash
System: BrewZilla / RoboBrew 35L
Brewfather_Batch50_20251107

Brewfather Link

Ingredients

Malt Bill (3.55 kg / 7.8 lb total)

2.13 kg (4.7 lb) Pale Ale Malt — 60 %
1.065 kg (2.35 lb) Wheat Malt — 30 %
355 g (0.78 lb) Rolled Wheat — 10 %

Hops (Galaxy All The Way)

First Wort: 8 g (0.28 oz) @ 60 min – 19 IBU
Hop Stand: 57 g (2 oz) @ 76 °C (169 °F) for 20 min – 11 IBU
Dry Hop: 35 g (1.23 oz) Galaxy on Day 7 for 2 days

Yeast

11.5 g (0.4 oz) Fermentis AUS-05 (US-05 equivalent)

Water Profile (Adjusted)

Base Profile: Hazy Pale Ale
Ca 63 ppm • Mg 9 ppm • Na 15 ppm • Cl 101 ppm • SO₄ 51 ppm • HCO₃ 57 ppm
SO₄/Cl ratio: 0.5 • Mash pH: 5.55

Additions (per batch):

Mash: 2.2 g CaCl₂, 0.65 g Epsom Salt, 0.7 g Gypsum, 1.6 mL Phosphoric Acid
Sparge: 2.23 g CaCl₂, 0.66 g Epsom Salt, 0.71 g Gypsum, 0.85 mL Phosphoric Acid
Boil @ 15 min: 0.8 g Whirlfloc
Brewfather_Batch50_20251107

Mash Schedule

Single infusion at 65 °C (149 °F) for 60 min
Sparge with 15 L (3.96 gal) at ~75–78 °C (167–172 °F)

Fermentation Schedule

Ferment at 20 °C (68 °F) for 14 days
Dry hop on Day 7 for 48 hours
Bottle or keg and carbonate to 2.4 vols CO₂

Step-by-Step Method

1. Mash In
Mash 3.55 kg (7.8 lb) grain in 15 L (3.96 gal) of water at 65 °C (149 °F). Hold for 60 minutes.

2. Sparge & Boil
Sparge with 15 L (3.96 gal) at 75–78 °C (167–172 °F) to collect ~28 L (7.4 gal) pre-boil volume.

3. First Wort Hop
Add 8 g (0.28 oz) Galaxy to boil kettle as you begin heating.

4. Boil – 60 Minutes
Add Whirlfloc at 15 minutes remaining in the boil.

5. Hop Stand
After flameout, cool wort to 76 °C (169 °F) and add 57 g (2 oz) Galaxy. Hold for 20 minutes.

6. Chill & Transfer
Chill to 20 °C (68 °F). Transfer to fermenter and pitch 11.5 g (0.4 oz) AUS-05 yeast.

7. Fermentation
Ferment at 20 °C (68 °F) for 14 days. Add 35 g (1.23 oz) Galaxy hops on day 7 for 2 days, then remove.

8. Package
Cold crash if desired. Carbonate to 2.4 vols CO₂. Enjoy fresh for maximum hop aroma!

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5 min read

Honey mead and Blackberry Mead!

We made two small-batch meads — one pure honey, one packed with blackberries! Follow the process from boil to bottle, including fermentation, clearing, and backsweetening.

Honey Mead & Blackberry Mead (2.5 L)

This easy small-batch mead recipe shows you how to make both a traditional honey mead and a blackberry fruit mead at home. Using only honey, water, and yeast (plus berries for the fruit version), you’ll learn how to ferment, stabilise, and backsweeten for clear, delicious mead that’s ready to enjoy in just a few weeks.

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Stats

Regular Mead

OG 1.106
FG 1.002
ABV 13.6 %

Blackberry Mead

OG 1.087
FG 1.004
ABV 10.9 %

Batch Size: 2.5 L (0.66 gal) each
Fermentation Temperature: 20 °C (68 °F)
Fermentation Time: 4 weeks

Ingredients

Base Must

620 g (1.37 lb) honey (we used Archibalds Orange Blossom)
2 L (0.53 gal) water
A few grams (~1 tsp) of Mangrove Jack’s Mead Yeast

(Makes roughly 2.5 L / 0.66 gal finished mead)

Blackberry Mead Additions

1 kg (2.2 lb) frozen blackberries, added in a brew-in-a-bag during fermentation

Stabilising Agents (per 2.5 L / 0.66 gal batch)

0.2 g (0.007 oz) Potassium Metabisulphite
1.5 g (0.05 oz) Potassium Sorbate

Backsweetening

106 g (3.74 oz) honey — for the regular mead
103 g (3.63 oz) honey — for the blackberry mead

Step-by-Step Method

1. Prepare the Must
Combine 620 g (1.37 lb) honey with 2 L (0.53 gal) water in a saucepan. Bring to a gentle boil for 15 minutes, skimming off any foam. Pour into a sanitised fermenter and allow to cool to about 25 °C (77 °F).

2. Pitch the Yeast
Once the must has cooled, take a gravity reading. Add a few grams (~1 tsp) of Mangrove Jack’s Mead Yeast and seal with an airlock.

3. Blackberry Mead Variation
Place 1 kg (2.2 lb) of frozen blackberries inside a brew bag and add to the fermenter. Take another gravity reading after the fruit addition. The bag keeps skins and seeds contained for easy removal later.

4. Fermentation
Maintain 20 °C (68 °F) for around four weeks. Swirl gently every few days to keep the yeast active.

5. Cold Crash
When fermentation is complete, remove the blackberry bag from the fruit batch. Cold crash both meads at 1–2 °C (34–36 °F) for several days to help them clear.

6. Racking
Siphon the clear mead carefully off the sediment into a new, clean vessel.

7. Stabilisation
Add 0.2 g (0.007 oz) Potassium Metabisulphite and 1.5 g (0.05 oz) Potassium Sorbate per 2.5 L (0.66 gal) batch to prevent refermentation. Wait 24 hours before back-sweetening.

8. Backsweetening & Bottling
Add honey to taste — 106 g (3.74 oz) for the plain mead, 103 g (3.63 oz) for the blackberry version. Stir gently until dissolved. Bottle and enjoy. The mead is drinkable immediately but improves beautifully with age.

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Notes

The regular honey mead finishes drier and stronger, showcasing floral honey character at 13.6 %.
The blackberry mead sits at 10.9 %, bursting with berry aroma and soft colour.
Both clear nicely after cold crashing and stabilising — ready to sip, share, or age for a richer flavour.

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5 min read

Munich Dunkel

This Munich Dunkel is Germany’s iconic dark lager. Expect layers of toffee, bread crust, and chocolate, balanced by Tettnang hops and a clean lager finish!

Munich Dunkel (48 L)

This is a Munich Dunkel, Germany’s iconic dark lager. Expect layers of toffee, bread crust, and chocolate, balanced by Tettnang hops and a clean lager finish. This is a true showcase of Munich’s dark-lager tradition, pouring a deep chestnut with a tan head and an aroma of toasted malt, biscuit, and caramel. Smooth, balanced, and endlessly drinkable — perfect for cool evenings or pairing with hearty food.

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Stats

Style: Munich Dunkel
ABV: 5%
IBU: 19 (Tinseth)
Colour: 42 EBC (SRM ~21)
Original Gravity (design): 1.046
Final Gravity (design): 1.008
Measured Pre-Boil Gravity: 1.048
Measured Final Gravity: 1.012
Batch Size: 48 L
Boil Time: 60 min
Brewhouse Efficiency: 83%
System: BrewZilla / RoboBrew 65 L
Brewfather_Batch48_20251004

Ingredients

Malt & Adjuncts (8.86 kg total)

3.544 kg Light Munich Malt (22 EBC) — 40%
2.658 kg Dark Munich Malt (44 EBC) — 30%
1.949 kg Floor-Malted Bohemian Pilsner — 22%
443 g Gladfield Shepherd’s Delight (320 EBC) — 5%
266 g Carafa Special II (1100 EBC) — 3%
Brewfather_Batch48_20251004

Hops (Tettnang)

57 g @ 60 min
57 g @ 30 min
87 g @ 15 min
(Total ~19 IBU)
Brewfather_Batch48_20251004

Yeast

Fermentis SafLager West European Lager (lager pitch rate)
Brewfather_Batch48_20251004

Water Profile & Additions

Target Profile (ppm): Ca 55, Mg 5, Na 33, Cl 79, SO₄ 45, HCO₃ 104
SO₄/Cl ratio: 0.6 • Mash pH target: ~5.27 • Sparge pH: ~5.4

Additions (per batch):

Mash: 2 g Baking Soda (NaHCO₃), 3 g Calcium Chloride (CaCl₂), 2 g Gypsum (CaSO₄)
Sparge: 2.2 g Baking Soda, 3.3 g Calcium Chloride, 2.2 g Gypsum, 3.49 ml Phosphoric Acid (85%)
Boil (15 min): 1.6 g Whirlfloc
Water Volumes: Mash 30 L, Sparge 33 L
Brewfather_Batch48_20251004

Mash Schedule

64 °C – 30 min (Beta rest: fermentability, clean profile)
70 °C – 30 min (Alpha rest: body & malt depth)
77 °C – 15 min (Mash out)
Sparge with 33 L @ 77 °C to reach ~58–59 L pre-boil
Brewfather_Batch48_20251004

🍻 Fermentation Schedule

Primary: 14 °C × 14 days
Rise/Secondary: 16 °C × 2 days (cleanup)
Cold Crash: 1.5 °C × 2 days
Carbonation: 2.7 vols CO₂
Lagering: 4–6 weeks cold for polish
Brewfather_Batch48_20251004

Brew Notes

Brewed: 10 Sep 2025 • Bottled: 28 Sep 2025
First trub dump removed 1.5 L
Gravity around 1.015 at day 7
Brewfather_Batch48_20251004

Step-by-Step Method (Brew Day to Glass)

1) Water Prep

Treat mash and sparge water with the listed salts and phosphoric acid to hit Ca 55 | Cl 79 | SO₄ 45 | HCO₃ 104 ppm and mash pH ≈ 5.27. Heat 30 L strike water to mash-in temp.
Brewfather_Batch48_20251004

2) Mash In

Dough in at 64 °C and hold 30 min (beta rest).
Raise to 70 °C, hold 30 min (alpha rest).
Raise to 77 °C, hold 15 min (mash out).
Brewfather_Batch48_20251004

3) Lauter & Sparge

Vorlauf until clear, then lauter.
Sparge with 33 L @ 77 °C to collect ~58–59 L pre-boil. Aim pre-boil gravity ≈ 1.041–1.048 (you measured 1.048).
Brewfather_Batch48_20251004

4) Boil – 60 Minutes

60 min: Tettnang 57 g
30 min: Tettnang 57 g
15 min: Tettnang 87 g + 1.6 g Whirlfloc
Chill immediately at flameout.
Brewfather_Batch48_20251004

5) Chill & Transfer

Chill to 14 °C, transfer to fermenter, and oxygenate well.

6) Fermentation

Pitch SafLager West European Lager at 14 °C, hold 14 days.
Raise to 16 °C for 2 days to finish and clean up.
Cold crash to 1.5 °C for 2 days.
Brewfather_Batch48_20251004

7) Package & Lager

Carbonate to 2.7 vols CO₂ (bottle or keg).
Lager cold 4–6 weeks for a smooth, polished beer. Serve cool, not ice-cold, to showcase malt.

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Wheat

5 min read

Double Decoction Hefeweizen!

We are doing Oktoberfest right this year! This Hefeweizen comes in at a generous 5.9% and pours a gorgeous golden blonde, with a thick foamy head that lasts for days and leaves that signature wheat beer lacing on the glass!

Double Decoction Hefeweizen!

We’re brewing a traditional German Hefeweizen for Oktoberfest using the classic double decoction mash method – an old-school brewing technique that builds depth, body, and authentic flavour. We cover the full step-by-step brewing process for a 23L batch of Weissbier, including mash schedule, decoctions, sparging, fermentation profile, and tasting notes.

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Stats

Style: Weissbier
ABV: 5%
OG: 1.046 (measured 1.055)
FG: 1.008 (measured 1.014)
IBU: 10 (Tinseth)
Colour: 7 EBC (SRM ~3.5)
Carbonation: 3.5 CO₂-vol
Batch Size: 23 L
Boil Time: 60 min
Brewhouse Efficiency: 67%

Ingredients

Malt & Adjuncts (5.1 kg total)

2.55 kg – Gladfield Wheat Malt (50%)
1.78 kg – Floor-Malted Bohemian Pilsner (35%)
0.76 kg – Gladfield Rolled Wheat (15%)
0.47 kg – Rice Hulls (lautering aid)

Hops

28 g Spalt Spalter (3% AA) — 60 min (10 IBU)

Yeast

Lallemand (LalBrew) Munich Classic

Water Profile (adjusted)

Mash Water: 24 L
Sparge Water: 15.5 L
Total Water: 39.5 L
Acid Additions:
- 5 ml Phosphoric Acid (Mash)
- 0.84 ml Phosphoric Acid (Sparge)

Target Profile (ppm):

Ca²⁺: 50
Mg²⁺: 5
Na⁺: 10
Cl⁻: 60
SO₄²⁻: 50
HCO₃⁻: 0

(Balanced, soft water — ideal for Weissbier yeast character.)

Brewfather_Batch49_20250926

Mash Schedule (Double Decoction)

45 °C – 10 min (Ferulic Acid Rest — promotes clove phenols).
64 °C – 15 min (Beta Rest, part 1).
Pull ⅓ thick mash, 15 mins in, and boil for 15 min, then return to tun (Decoction #1).
64 °C – 15 min (Beta Rest, part 2).
69 °C – 30 min (Alpha Rest for body).
Pull ⅓ thick mash 15 mins in, and boil for 15 min, then return to tun (Decoction #2).
77 °C – 10 min (Mash Out).
Sparge at 77 °C until pre-boil volume (~28 L) is reached.

Fermentation Schedule

Primary: 22 °C × 7 days
Secondary: 23 °C × 2 days
Cold Crash: 1.5 °C × 2 days

Brew Notes

Brewed: 10 Sept 2025
Bottled: 21 Sept 2025
Heat Source: 1900 W element
Brewfather_Batch49_20250926

Step-by-Step Brewing Method

Water Prep
- Adjust your brewing water to target profile (Ca 50 ppm, SO₄ 50 ppm, Cl 60 ppm).
- Add phosphoric acid to mash and sparge water.
Mash In
- Heat 24 L strike water to 45 °C.
- Add grains and hold for 10 min (Ferulic Rest).
Step Mash & Decoctions
- Raise to 64 °C, rest 15 min.
- Pull ⅓ of the thick mash, boil 15 min, return to tun.
- Hold at 64 °C again for 15 min.
- Raise to 69 °C for 30 min (Alpha Rest).
- Pull ⅓ of thick mash again, boil 15 min, return to tun.
- Mash out at 77 °C for 10 min.
Sparge
- Sparge with 15.5 L water at 77 °C until ~28 L collected.
Boil (60 min)
- Add 28 g Spalt Spalter at start of boil.
- Boil for full 60 min.
Chill & Transfer
- Chill wort to 22 °C.
- Transfer to fermenter and aerate well.
Fermentation
- Pitch yeast and ferment at 22 °C for 7 days.
- Raise to 23 °C for 2 days (clean up).
- Cold crash at 1.5 °C for 2 days.
Packaging
- Bottle or keg, targeting 3.5 vols CO₂ for lively effervescence.
- Condition and enjoy!

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5 min read

Smoked Lamb Shanks!

Low and slow magic turns these lamb shanks into a smoky, savoury masterpiece that’s dripping with flavour and impossible to resist!

Smoked Lamb Shanks – Low & Slow Perfection

Smoked lamb shanks are rich, tender, and full of deep smoky flavour when cooked low and slow. Using a simple herb-spice rub and a squeeze of mustard to bind, these shanks develop a beautifully caramelised bark on the outside while becoming fall-apart tender inside. Cooked for 5–6 hours at 125 °C (257 °F), they’re the ultimate comfort BBQ dish that brings together rustic flavours and refined barbecue technique.

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Prep time

20 minutes

Cook time

5–6 hours

Serves

Ingredients

4 lamb shanks, 500 g (1.1 lb) each
Squeeze of American mustard (about 2 tbsp / 30 g) for binding
1 tbsp (6 g) thyme, finely chopped
1 tbsp (6 g) rosemary, finely chopped
1 tbsp (18 g) salt
1 tsp (3 g) garlic powder
3 tsp (7 g) smoked paprika
½ tsp (1 g) cayenne pepper

Method

Step 1 – Preheat the smoker

Set your smoker to 125 °C (257 °F). Choose wood that complements lamb, such as oak, cherry, or hickory.

Step 2 – Prepare the shanks

Pat the lamb shanks dry with paper towel. Apply a light squeeze of American mustard to each shank and rub evenly to create a sticky surface for the seasoning.

Step 3 – Make and apply the rub

Mix thyme, rosemary, salt, garlic powder, smoked paprika, and cayenne in a small bowl. Coat each lamb shank generously with the rub, pressing it in so it sticks well.

Step 4 – Smoke the lamb shanks

Place the shanks directly on the smoker grates. Smoke for 5–6 hours, maintaining a steady 125 °C (257 °F). Rotate occasionally to ensure even cooking.

Step 5 – Check tenderness

The shanks are ready when the internal temperature reaches 93 °C (199.4 °F) and the meat is tender enough to pull back easily from the bone. If they’re not quite tender, keep cooking until they reach this texture.

Step 6 – Rest & serve

Remove the lamb shanks from the smoker and rest them, loosely tented in foil, for 15 minutes before serving. This allows juices to redistribute and ensures maximum tenderness.

Tips

For extra juiciness, wrap the shanks in foil with a splash of stock or red wine after 3–4 hours, then return them to the smoker until done.
Pair these smoked lamb shanks with creamy mashed potatoes or roasted vegetables for the perfect BBQ feast.

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5 min read

Czech Pilsner

This Czech Pilsner is lager perfection! Golden, clean, with a malty backbone and brewed with 100% floor-malted Bohemian Pilsner malt and hopped exclusively with Czech Saaz!

‍Czech Pilsner – 4.7% ABV

A crisp, golden classic brewed with 100% floor-malted Bohemian Pilsner malt and an all-Saaz hop schedule. This Czech Premium Pale Lager is soft, bready, and perfectly balanced — lightly floral, delicately bitter, and ultra-refreshing. Fermented cold with traditional Budejovice lager yeast and conditioned long and cold, this one's as close to the Czech motherland as you’ll get without hopping on a plane.

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Specs

Style: Czech Premium Pale Lager
Batch Size: 45 L (11.9 gal)
OG: 1.045
FG: 1.009
ABV: 4.7%
IBU: 31 (Tinseth)
Colour: 7 EBC (3.5 SRM)
BU/GU: 0.68
Carbonation: 2.7 CO₂-vol

Grain Bill (8.8 kg / 19.4 lbs)

8.8 kg (19.4 lbs) Floor-Malted Bohemian Pilsner Malt – 100%

Water & Mash

Mash Water: 35 L (9.25 gal)
Sparge Water: 25 L (6.6 gal)
Total Water: 60 L (15.85 gal)

Water Profile:
Ca 23 | Mg 5 | Na 15 | Cl 31 | SO₄ 32 | HCO₃ 57

Mash pH: 5.58
Sparge pH: 5.4

Water Adjustments:

Mash: 1.5 g Gypsum, 3 ml Phosphoric Acid
Sparge: 1.5 g Gypsum, 1.73 ml Phosphoric Acid

Mash Schedule (Double Decoction – Czech Lager Profile)

64°C (147°F) – 15 min Beta Rest
Pull Decoction #1 – Boil for 15 min
Return decoction, hold at 64°C – 15 min
70°C (158°F) – 15 min Alpha Rest
Pull Decoction #2 – Boil for 15 min
Return decoction, hold at 70°C – 15 min
77°C (171°F) – 15 min Mash Out

Hop Schedule (182 g / 6.4 oz total)

90 min – 28 g (1 oz) Saaz – 8 IBU
30 min – 70 g (2.47 oz) Saaz – 14 IBU
15 min – 56 g (1.98 oz) Saaz – 7 IBU
5 min – 28 g (1 oz) Saaz – 1 IBU

Other Additions

15 min Boil – 1.67 g Whirlfloc

Yeast

1 pack White Labs WLP802 Czech Budejovice Lager - made with a yeast starter 1 day before brewing

Fermentation Schedule:

10°C (50°F) – 14 days Primary
12°C (54°F) – 3 days Secondary
1°C (34°F) – 7 days Cold Crash

Brew Day Notes

Brewed on BrewZilla 65L system
Boiled at 3000W for 90 minutes
Brewhouse Efficiency: 80%

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Step-by-Step Brew Day Process

1. Heat Water & Adjust

Heat 35 L (9.25 gal) of water for the mash.
Add 1.5 g Gypsum and 3 ml Phosphoric Acid.
Target mash pH: 5.58

2. Mash In & Decoction #1

Add 8.8 kg Bohemian Pilsner malt.
Hold at 64°C (147°F) for 15 minutes (Beta rest).
Pull thick decoction (~30–40% of mash), bring to 100°C (212°F), boil 15 min.
Return decoction to main mash, stir, rest at 64°C again for 15 minutes.

3. Decoction #2

Raise to 70°C (158°F) – hold for 15 minutes (Alpha rest).
Pull second decoction (~25–30%), boil 15 minutes.
Return to mash, hold at 70°C for 15 minutes.
Raise to 77°C (171°F) for 15-minute mash out.

4. Sparge & Collect Wort

Sparge with 25 L (6.6 gal) water, adjusted with:
- 1.5 g Gypsum
- 1.73 ml Phosphoric Acid
Collect pre-boil volume of ~58.7 L (15.5 gal)

5. Boil – 90 Minutes

Start a 90-minute vigorous boil.
Hop Additions:
- 90 min: 28 g Saaz
- 30 min: 70 g Saaz
- 15 min: 56 g Saaz
- 5 min: 28 g Saaz
- 15 min: Add 1.67 g Whirlfloc

6. Chill & Transfer

Chill to 10°C (50°F).
Transfer to fermenter. Top up to 46.5 L (if needed).
Aerate well.

7. Pitch Yeast

Pitch 1 pack of WLP802 Czech Lager yeast
No starter required if yeast is fresh and healthy

8. Fermentation & Lagering

14 days at 10°C (50°F)
3 days at 12°C (54°F) for cleanup
3 days at 1°C (34°F) cold crash
Optional: Lager for 4+ weeks at 1–2°C (34–36°F) for clarity and refinement

9. Package

Target 2.7 vol CO₂
For bottling: use ~8.2 g/L (1.1 oz/gal) priming sugar
Condition cold and serve crisp!

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Belgian Beers

5 min read

Belgian Witbier

This Belgian Witbier is light, cloudy, and bursting with citrus and spice. Coming in at 4.9% and brewed with oats, wheat, and classic Belgian yeast, it’s summer in a glass!

Belgian Witbier

This Belgian Witbier is a fluffy, citrus-charged classic, brewed with a hefty dose of wheat and oats for body, and spiced up with bitter orange peel and crushed coriander seed for that zingy, signature Witbier twist. Fermented warm with LalBrew Wit yeast and finished with a mountain of carbonation, this cloudy 4.9% quencher pours with a snowy white head and drinks like pure summer.

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Specs

Style: Witbier
Batch Size: 25 L (6.6 gal)
OG: 1.048
FG: 1.011
ABV: 4.9%
IBU: 12 (Tinseth)
Colour: 7 EBC (3.5 SRM)
BU/GU: 0.30
Carbonation: 3.0 CO₂-vol

Grain Bill (4.82 kg / 10.6 lbs)

2.169 kg (4.78 lbs) Floor-Malted Bohemian Pilsner Malt – 45%
1.928 kg (4.25 lbs) Gladfield Rolled Wheat – 40%
482 g (1.06 lbs) Gladfield Rolled Oats – 10%
241 g (0.53 lbs) Light Munich Malt – 5%
280 g (0.62 lbs) Rice Hulls – not included in % (lautering aid)

Water & Mash

Mash Water: 16 L (4.23 gal)
Sparge Water: 16 L (4.23 gal)
Total Water: 32 L (8.45 gal)

Water Profile:
Ca 70 | Mg 5 | Na 16 | Cl 80 | SO₄ 81 | HCO₃ 57
(SO₄ / Cl ratio: 1.0)

Mash pH: 5.37
Sparge pH: 5.5

Water Adjustments:

Mash:
- 4.48 g Calcium Chloride
- 5.57 g Epsom Salt
- 4.51 g Gypsum
- 1.82 ml Phosphoric Acid
Sparge:
- 1.32 g Calcium Chloride
- 1.64 g Epsom Salt
- 1.33 g Gypsum
- 0.43 ml Phosphoric Acid

Mash Schedule (Step Mash)

50°C (122°F) – 10 min – Protein rest
64°C (147°F) – 30 min – Beta-amylase
70°C (158°F) – 30 min – Alpha-amylase
77°C (171°F) – 10 min – Mash out

Hop Schedule (48 g / 1.69 oz total)

60 min – 20 g (0.71 oz) Tettnang – 10 IBU
5 min – 28 g (0.99 oz) Tettnang – 3 IBU

Spice Additions (Boil – 5 min)

11 g (0.39 oz) Crushed Coriander Seed
14 g (0.49 oz) Bitter Orange Peel
20 g (0.71 oz) Sweet Orange Peel

Yeast

1 pack Lallemand (LalBrew) Wit – Belgian Witbier strain

Fermentation Schedule:

20°C (68°F) – 9 days Primary
22°C (72°F) – 2 days Diacetyl Rest
1.5°C (35°F) – 2 days Cold Crash

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Step by step process

1. Prep Water

Heat 16 L (4.23 gal) of mash water in your BrewZilla.
Adjust with:
- 4.48 g Calcium Chloride
- 5.57 g Epsom Salt
- 4.51 g Gypsum
- 1.82 ml Phosphoric Acid
Set temperature to 50°C (122°F).

2. Mash In

Add grains:
- Pilsner, Wheat, Oats, Munich, and Rice Hulls
Stir to break up any dough balls.

3. Step Mash

50°C (122°F) – 10 min – Protein rest
Raise to 64°C (147°F) – 30 min – Beta rest
Raise to 70°C (158°F) – 30 min – Alpha rest
Raise to 77°C (171°F) – 10 min – Mash out

4. Sparge

Sparge with 16 L (4.23 gal) of 77°C water.
Add sparge salts:
- 1.32 g Calcium Chloride
- 1.64 g Epsom Salt
- 1.33 g Gypsum
- 0.43 ml Phosphoric Acid

5. Boil – 60 Minutes

Start a 60-minute boil.
At 60 min: Add 20 g Tettnang
At 5 min:
- 28 g Tettnang
- 11 g Coriander Seed (crushed)
- 14 g Bitter Orange Peel
- 20 g Sweet Orange Peel

6. Chill & Transfer

Chill to 20°C (68°F).
Transfer to fermenter.
Aerate well.

7. Pitch Yeast

Pitch 1 packet of Lallemand Wit.
No starter needed.

8. Ferment

9 days at 20°C (68°F)
Raise to 22°C (72°F) for 2 days (diacetyl rest)
Cold crash at 1.5°C (35°F) for 2 days

9. Package

Bottle or keg at 3.0 vol CO₂.
For bottling: use approx 9.5 g/L (1.25 oz/gal) priming sugar.
Carbonate cold for at least 2 weeks.

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5 min read

3-2-1 BBQ Pork Ribs!

Smoked low and slow, these 3-2-1 BBQ pork ribs are a mouthwatering mix of sweet, smoky, and savory that will have the meat sliding off the bone and straight into your heart!

BBQ Pork Ribs – 3-2-1 Method!

The 3-2-1 method is a foolproof way to get perfectly tender, smoky, and flavour-packed pork ribs every time! It breaks the cook into three stages: 3 hours of slow smoking to build flavour & bark, 2 hours wrapped in foil to lock in moisture, and a final 1 hour unwrapped to set the glaze and finish cooking. This method ensures juicy ribs with a deep smoky bark and meat that pulls cleanly from the bone!

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Recipe!

Prep time: 15 minutes
Cook time: 6 hours
Serves: 4

Ingredients

2 racks of pork ribs (baby back or spare ribs)
Your favourite BBQ dry rub (about ½ cup / 120 g)
½ cup (120 ml) apple juice (for spritzing)
½ cup (120 ml) butter, melted
½ cup (120 ml) brown sugar
½ cup (120 ml) honey
BBQ sauce (optional, for glazing)

Step-by-Step Instructions

Step 1 – Preheat the smoker
Set your smoker to 110 °C (225 °F). Use fruit woods like apple, cherry, or hickory for a balanced smoke flavour.

Step 2 – Remove the membrane
Flip the ribs so the bone side is up. Slide a butter knife under the thin membrane, then grab it with a piece of paper towel for grip and peel it off completely. This helps smoke penetrate the meat and improves texture.

Step 3 – Season the ribs
Generously coat both sides of the ribs with your BBQ dry rub, pressing it in so it sticks well.

Step 4 – Smoke – the “3” stage
Place ribs bone-side down in the smoker and cook for 3 hours. Spritz lightly with apple juice every 45–60 minutes to keep the surface moist.

Step 5 – Wrap – the “2” stage
Remove ribs from the smoker and place each rack on heavy-duty aluminium foil. Sprinkle brown sugar over them, drizzle with honey, and pour over melted butter. Wrap tightly to seal in steam and return to the smoker for 2 hours.

Step 6 – Unwrap & glaze – the “1” stage
Carefully remove the ribs from the foil (watch for hot steam) and place them back on the smoker, bone-side down. Brush with BBQ sauce if desired. Continue cooking until the internal temperature reaches 91 °C (195.8 °F), usually about 1 hour.

Step 7 – Rest & serve
Remove ribs from the smoker and let them rest for 10–15 minutes before slicing between the bones. Serve with extra BBQ sauce if you like.

Tips:

If your ribs finish early, you can wrap them in foil and a towel, then rest them in a cooler for up to an hour.
The 3-2-1 method works best for spare ribs; if using baby back ribs, try 2-2-1 to avoid overcooking.

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Belgian Beers

5 min read

Spiced Belgian Saison

This lively Belgian Saison bursts with zesty orange, spicy coriander, and classic farmhouse funk — dry, effervescent, and dangerously drinkable at 7%!

So... What is it?

This is farmhouse funk turned up to eleven – dry, peppery, citrusy, and built for refreshment. Clocking in at 7%, this crisp Belgian Saison keeps things lively with traditional Spalt hops, a dry champagne-like finish, and a burst of bright citrus and spice from bitter/sweet orange peel and crushed coriander seed. Fermented hot with BE-134 for that classic Belgian phenolic zing, this beer is rustic, refreshing, and unapologetically lively. The complexity is layered, the carbonation is sky high, and the pour is pure sunshine.

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Batch Size & Stats

Style: Belgian Saison
Batch Size: 48 L (12.7 gal)
OG: 1.057
FG: 1.004
ABV: 7.0%
IBU: 24 (Tinseth)
Colour: 7 EBC (3.5 SRM)
BU/GU: 0.41
Carbonation: 3.0 CO₂-vol (very high for effervescence)

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Brewfather link

What ingredients?

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Water & Mash

Mash Water: 30 L (7.93 gal)
Sparge Water: 30 L (7.93 gal)
Total Water: 60 L (15.85 gal)

Mash Schedule (Step Mash):

45°C (113°F) – 10 min – Ferulic Acid Rest
64°C (147°F) – 30 min – Beta-Amylase Rest
70°C (158°F) – 30 min – Alpha-Amylase Rest
77°C (171°F) – 10 min – Mash Out

Water Profile:
Ca 100 | Mg 8 | Na 16 | Cl 80 | SO₄ 163 | HCO₃ 57
(SO₄ / Cl ratio: 2.0 – promoting dryness)

Mash pH: 5.5
Sparge pH: 5.5

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Grain Bill (11.08 kg / 24.43 lbs)

7.202 kg (15.88 lbs) Pilsner Malt – Craft Export (65%)
2.216 kg (4.89 lbs) Gladfield Rolled Wheat (20%)
1.662 kg (3.66 lbs) Gladfield Vienna Malt (15%)
500 g (1.1 lbs) Rice Hulls (for lautering aid)

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Hops (174 g / 6.13 oz total)

60 min – 58 g (2.05 oz) Spalt Spalter – 12 IBU
30 min – 58 g (2.05 oz) Spalt Spalter – 9 IBU
5 min – 58 g (2.05 oz) Spalt Spalter – 2 IBU

Yeast

3 packs Fermentis Safale BE-134 (Belgian Saison strain)

Fermentation Schedule:

25°C (77°F) – 9 days Primary
26°C (79°F) – 2 days Diacetyl Rest
1.5°C (35°F) – 2 days Cold Crash

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Step by step process

1. Water Preparation

Add 30 L (7.93 gal) of water to your BrewZilla for the mash.
Adjust the mash water chemistry:
- 8.6 g Calcium Chloride (CaCl₂)
- 10.7 g Epsom Salt (MgSO₄)
- 8.65 g Gypsum (CaSO₄)
- 3.5 ml Phosphoric Acid (85%)
Heat to 45°C (113°F).

2. Mash In

Add the crushed grain bill to the strike water:
- 7.202 kg Pilsner Malt
- 2.216 kg Rolled Wheat
- 1.662 kg Vienna Malt
- 500 g Rice Hulls (for flow aid)
Stir well to avoid dough balls.

3. Step Mash Schedule

45°C (113°F) – 10 min: Ferulic acid rest (for yeast spice expression)
Ramp up to 64°C (147°F) – Hold for 30 min (beta-amylase rest for fermentability)
Ramp to 70°C (158°F) – Hold for 30 min (alpha-amylase for body)
Final step: 77°C (171°F) – 10 min mash out

4. Sparge

Sparge with 30 L (7.93 gal) of water heated to 77°C (171°F).
Adjust sparge water chemistry:
- 2.53 g Calcium Chloride
- 3.15 g Epsom Salt
- 2.55 g Gypsum
- 0.83 ml Phosphoric Acid
Collect a total pre-boil volume of around 58.6 L (15.5 gal).

5. Boil – 60 Minutes Total

Bring wort to a rolling boil.
Add hops and spices as follows:

Time Remaining

60 min 58 g Spalt Spalter (12 IBU)
30 min 58 g Spalt Spalter (9 IBU)
5 min 58 g Spalt Spalter (2 IBU)
5 min 22 g Crushed Coriander Seeds, 28 g Bitter Orange Peel, 28 g Sweet Orange Peel

6. Chill & Transfer

Chill wort down to 25°C (77°F) using an immersion chiller or counterflow chiller.
Transfer to fermenter.
Aerate well (e.g. by shaking or using an aquarium pump).

7. Pitch Yeast

Pitch 3 packets of Fermentis BE-134 into the fermenter.
No starter needed – dry yeast direct pitch is fine.

8. Fermentation Schedule

Primary Fermentation:
- 25°C (77°F) for 9 days
Diacetyl Rest:
- Raise to 26°C (79°F) for 2 days
Cold Crash:
- Drop to 1.5°C (35°F) for 2 days before packaging

9. Packaging

Bottle or keg with appropriate carbonation target:
- 3.0 vol CO₂ (Use around 9.5 g/L priming sugar / 1.25 oz/gal for bottling)
Store cold and enjoy after a few weeks of conditioning.

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IPA

5 min read

Double Dry Hopped Nitro NEIPA!

How do you make a juicy NEIPA even juicer!? you whack it on NITRO! this is by far the silkiest, fluffiest mouthfeel NEIPA we have ever made, and its juiced up with not 1, but 2 rounds of dry hops!!

So... What is it?

‍

How do you make a juicy NEIPA even juicier? You throw it on NITRO! This 7% hazy beast is an absolute game-changer – by far the creamiest, silkiest NEIPA we’ve ever brewed. That cascading nitro pour gives it a dreamy, pillowy mouthfeel that’s smoother than velvet. Packed with mountains of hops, it’s dripping with tropical fruit, citrus, and candy-like sweetness. And because we don’t do things by halves, we hit it with not one, but TWO massive rounds of dry hopping – including a biotransformation charge – to supercharge those juicy, aromatic hop oils.

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Batch Size & ABV

Style: Hazy IPA (NEIPA)
Batch Size: 25 L (6.6 gal)
OG: 1.065
FG: 1.014
ABV: 6.7%
IBU: 32 (Tinseth)
Colour: 10 EBC (5 SRM)
BU/GU: 0.5

Brewfather link

Ingredients

‍Water

Mash Water: 24 L (6.34 gal)
‍Sparge Water: 10 L (2.64 gal)
‍Total Water: 34 L (8.98 gal)
- ‍Mash Schedule:
  - 69 °C (156 °F) – 60 min
  - 77 °C (171 °F) – 10 min Mash Out
  pH: Mash 5.27 | Sparge 5.4
Water Profile: Ca 130 | Mg 16 | Na 15 | Cl 202 | SO₄ 100 (SO₄/Cl ratio: 0.5)

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Grain Bill (7.33 kg / 16.15 lbs)

4.398 kg (9.7 lbs) Ale Malt (60%)
1.10 kg (2.43 lbs) Gladfield Rolled Oats (15%)
1.026 kg (2.26 lbs) Gladfield Wheat Malt (14%)
513 g (1.13 lbs) Gladfield Rolled Wheat (7%)
293 g (0.65 lbs) Gladfield Gladiator Malt (4%)
510 g (1.12 lbs) Rice Hulls (for lautering aid)

Hops & whirlfloc tablets

Mash Hop:

18 g (0.63 oz) Motueka (7%) – 3 IBU

Hopstand @ 78°C (172°F) for 20 min:

44 g (1.55 oz) El Dorado (11.6%)
44 g (1.55 oz) El Dorado (11.6%)
44 g (1.55 oz) Amarillo Lupomax (13.5%)
44 g (1.55 oz) Citra Lupomax (18.5%)
44 g (1.55 oz) Superdelic (10.5%)

Dry Hops:

Day 2 or 3 (Biotransformation):
- 18 g (0.63 oz) Amarillo Lupomax
- 18 g (0.63 oz) Citra Lupomax
- 18 g (0.63 oz) El Dorado Lupomax
- 18 g (0.63 oz) Superdelic
Day 7 (Near FG):
- 38 g (1.34 oz) Amarillo Lupomax
- 38 g (1.34 oz) Citra Lupomax
- 38 g (1.34 oz) El Dorado Lupomax
- 38 g (1.34 oz) Superdelic

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Yeast options & fermentation temperatures

22 g (0.8 oz) — Lallemand (LalBrew) Pomona - 22 °C (71.6 °F)

alternatives below

23g (0.8 oz) Lallmand East Coast New England Ale Yeast ferment at 25°C (55°F)
23g (0.8 oz) Kveik (we used a Omega yeats Espe Kveik, but any kveik is great!) ferment at 32°C
23g (0.8 oz) US-05 – ferment at 20°C
23g (0.8 oz) S-04 – ferment at 19°C

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Step by step process

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Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1mm / 0.039 inches) (BUT DONT crush the rice hulls or oats, add them into your grain separately after crushing them)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

‍

Step 2 – Mashing

Add your brewing salts and mix to ensure they are fully dissolved prior to mashing in grains
Mash for 60 minutes at 69°C (156°F)

ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)

its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed
now add your mash hops!! This is going to free a bunch of bound thiols from your hops and make this beer even more juicy! I would recommend adding these in a hop bag to make sure you can remove all the hop particles before you start boiling so you don't get extra unaccounted bitterness

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)
after 60 minutes of mashing raise temperature to 77°C (170°F) for 10 minutes to Mash out

‍

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 25L (6.6 gal) of sparge water at 78 °C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

‍

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minutes
after 60 minutes of boiling turn of the heat and chill the temperature of the wort down to 78°C (172°F) and begin whirlpooling

if you don’t have a wort chiller you could rest your boil kettle in an ice bucket
if your system can’t whirlpool you can also achieve this with a mash paddle and a power drill, if you don’t have this either don’t worry about whirlpooling it’s not completely necessary

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Step 5 – Whirlpooling / whirlpool hop additions

once temperature reaches 75°C (167°F) and you have started whirlpooling add your whirlpool hops, 44 g - 1.55 oz each of Lupomax citra, Amarillo and regular Superdelic & El Dorado
allow hops to whirlpool in the wort for 20 minutes and then begin chilling wort again down to yeast pitching temperature
once you’ve reached yeast pitching temperature take an original gravity reading of your wort

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Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

‍

Step 7 – Fermentation, dry hopping and Soft Crashing (optional)

After 2 to 3 days of fermentation add your first round of dry hops, we are aiming for a high krausen hop addition to maximise biotransformation
after 2-3 days of contact time remove these hops (either bu trub dumping if you can, or add your hops in a hop back with a magnet and pull them out)
Allow yeast to ferment over the next 5 days to a week
When the gravity reaches around 1.016 raise the temperature of your fermenter by 1-2 degrees for 2 days for a diacetyl rest

Whilst starting your Diacetyl rest add your second round of dry hops
2 days after dry hopping move on to cold crashing and dump trub / remove hops and take a final gravity reading
(If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

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Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

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5 min read

2 Ways to make Alcoholic Lemonade!

Why settle for store-bought when you can craft the ultimate summer sipper yourself? Here's two ways to make alcoholic lemonade — one brewed and bubbly, the other quick, fresh, and vodka-fueled. Tart, tasty, and sure to lift your spirits!

So... What is it?

Forget the sugary soda stand – today we give you 2 different versions of lemonade all grown up and ready to party! Bursting with real lemon juice, a kiss of sweetness, and a kick of booze, this rebellious refresher is equal parts sunshine and sass. Whether you're backyard chillin', beachside sippin’, or just flipping the bird to boring drinks, this fizzy citrus crusher hits with a tart twist and a smooth finish.

Think lemonade... but with attitude.

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Version 1, Fermented Lemonade!

Alcoholic Lemonade Recipe - Aprox 5.5% ABV

(Approx. 4L / 1 Gallon Batch)

🧂 Ingredients:

5 lemons, sliced and roughly squeezed (keep pulp and peel)
2 lemons, fully juiced
350g raw sugar or dextrose (1¾ cups)
200g lactose (1 cup)
3.8L total water (1 US gallon / 1.0 qt + 3.0 qt)
- 1.5L for boiling (6⅓ cups / 1.6 qt)
- 2.3L for cooling (9¾ cups / 2.4 qt)
Yeast nutrient (as per pack instructions, usually ½ tsp per gallon)
Yeast: Lalvin EC-1118, US-05, or baker’s yeast
After fermentation: 250ml fresh lemon juice (1 cup)
Optional: priming sugar (5g per 500ml / 1 tsp per 16 oz bottle) if bottle conditioning

🛠️ Equipment:

Large pot (minimum 5L / 1.3 gallons)
Sanitised fermenter (5L / 1.3 gallons or larger)
Strainer or sieve
Thermometer
Airlock and bung
Bottles or carbonation unit (iGulu or SodaStream)

👣 Instructions:

1. Prepare the Lemon Base

Slice and roughly squeeze 5 lemons. Add pulp and peel to a large pot.
Pour in 1.5L (6⅓ cups / 1.6 qt) of water.
Add 350g (1¾ cups) raw sugar or dextrose and 200g (1 cup) lactose.
Add juice from 2 more lemons.
Add yeast nutrient per pack dosage (~½ tsp).
Gently simmer on low heat for 30 minutes, stirring occasionally.

2. Cool the Mix

Remove from heat after simmering.
Strain solids if you prefer a clearer final product.
Add 2.3L (9¾ cups / 2.4 qt) cold, clean water to bring total volume to 3.8L (1 US gallon).
Allow mixture to cool to 20–25°C (68–77°F).

3. Pitch the Yeast

Pour cooled mixture into a sanitised fermenter.
Add yeast (1 sachet or ~1 tsp dry yeast).
Seal with airlock and store at 18–22°C (64–72°F).
Ferment for 7–10 days, or until bubbling stops and mixture is clear.

4. Post-Fermentation Additions

Once fermentation is complete, add 250ml (1 cup) of fresh lemon juice.
Stir gently and let rest for 24 hours.

5. Carbonate

Option 1 – Force Carbonation:

Transfer to a keg or SodaStream-compatible container and carbonate to desired fizz level.

Option 2 – Bottle Conditioning:

Add 5g (1 tsp) priming sugar per 500ml (16 oz) bottle.
Cap and store at room temp for 1–2 weeks to carbonate.

🍻 Serve & Enjoy:

Chill thoroughly. Open slowly. Enjoy your fresh, fizzy, alcoholic lemonade—tart, lightly sweet, and super refreshing!

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Version 2, Vodka Lemonade!

🍸 Quick Vodka Lemonade Recipe 5.5% ABV

(1L / 4 servings)

🧂 Ingredients:

1 cup (200g) raw sugar
1 cup (240ml) fresh lemon juice (~4–5 lemons)
1 cup (240ml) water (for dissolving sugar)
2¼ cups (530ml) water (for dilution)
⅔ cup (160ml) vodka (your favorite brand)

🛠️ Equipment:

Saucepan
Spoon or whisk
Pitcher or jug
Measuring cups
Optional: sieve or strainer (if using freshly squeezed juice with pulp)

👣 Instructions:

1. Make the Simple Syrup

In a saucepan, combine 1 cup (240ml) of water with 1 cup (200g) raw sugar.
Heat gently over medium heat, stirring constantly until the sugar dissolves completely.
Remove from heat and let cool for a few minutes.

2. Mix the Lemonade

In a large pitcher, add 1 cup (240ml) of fresh lemon juice.
Pour in the cooled sugar syrup.
Add 2¼ cups (530ml) of cold water and ⅔ cup (160ml) vodka.
Stir well to combine.

3. Chill & Serve (And carbonate if desired!)

Refrigerate until cold, or serve immediately over ice.
Optional: garnish with lemon slices or fresh mint for extra flair.
Optional - Transfer to a keg, iGulu or SodaStream-compatible container and carbonate to desired fizz level.

🍹 Tips:

For sparkling vodka lemonade, swap some of the dilution water with soda water just before serving.
Adjust sugar or lemon to taste depending on how sweet or tart you like it.
Easily scale this recipe up for parties!

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5 min read

Portuguese Charcoal Chicken!

Portuguese charcoal chicken is a full-blown flavour explosion that brings fire, spice, and soul to your plate and turns the humble Chook into a smoky, juicy, crispy-skinned masterpiece!

So... What is it?

Portuguese charcoal chicken — or frango assado — is more than just grilled chicken; it’s a full-blown flavour explosion that brings fire, spice, and soul to your plate. This iconic dish, rooted in Portuguese tradition and beloved around the world (especially in Aussie suburbs), takes a humble chook and turns it into a smoky, juicy, crispy-skinned masterpiece!

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Batch Size & Cook Time

2 Whole Charcoal Chickens
Aprox. 1.5 hours cook time (30 mins heating charcoal (can use an oven instead if you wish) 50-65ish min cooking)
prep time 15 mins

‍

Equipment

Charcoal Grill (we used a texas style offset smoker but you could use other styles, or make it unsmoked in an oven)
thermometer! This is important, we used an inkbird but any bbq Thermometer will do
charcoal chimney starter
lighter or matches

‍

What ingredients?

For the marinade:
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 2 tbsp paprika
- 2 tbsp dried oregano
- 1 tbsp brown sugar
- 2 garlic cloves, crushed
- 1/2 tsp sea salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
Main:
- 1 to 2 whole chicken(s) (1.4–1.6 kg), butterflied (spatchcocked)

‍

Step by step process

1. Butterfly (Spatchcock) the Chicken

Using kitchen shears or a sharp knife, remove the backbone of the chicken by cutting along both sides of the spine.
Flip the chicken breast-side up and press down firmly on the breastbone to flatten it.
Pat the chicken dry with paper towels.

2. Make the Marinade

In a bowl, mix together all marinade ingredients until well combined.

3. Marinate the Chicken

Place the butterflied chicken in a large zip-lock bag or baking dish.
Pour the marinade over the chicken, coating all sides well.
Seal and refrigerate for at least 4 hours, ideally overnight for deeper flavour.

4. Prepare the Charcoal BBQ

Light your charcoal and set up a two-zone fire:
- Direct zone: Charcoal underneath (hot side).
- Indirect zone: No charcoal underneath (cool side).
Let the BBQ come up to 180–230°C (356–446°F). Use a grill thermometer if available.

5. Cook the Chicken – Indirect First

Place the marinated chicken skin-side up on the indirect (cooler) side of the grill.
Close the lid and cook for 35–45 minutes, maintaining a steady temperature between 180–230°C.
Optional: Baste with leftover marinade (only in the first 30 mins of cooking).

6. Finish – Direct Heat for Crispy Skin

Move the chicken skin-side down over to the direct heat zone.
Cook for 5–10 minutes, watching closely to avoid flare-ups. You're aiming for charred, crispy skin, not burnt.

7. Check for Doneness

Use a meat thermometer. Internal temp should reach 74°C (165°F) in the thickest part of the breast and 82°C (180°F) in the thigh.
Juices should run clear when pierced.

8. Rest the Chicken

Transfer the cooked chicken to a cutting board and tent loosely with foil.
Let rest for 10 minutes before carving. This keeps it juicy.

9. Serve

Carve into portions and serve with lemon wedges, grilled veggies, or a fresh salad.
Optional: Brush with a mix of olive oil, lemon juice, and extra oregano for shine and flavour before serving.

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5 min read

Hazy Pale Ale

This is our version of an easy drinking pale ale, coming in at 5.5% and made with a light but flavorsome body and a hop forward fruity profile, showcasing passionfruit, mango and pineapple!

So... What is it?

The Hazy Pale ale is the new world style of beer that took the craft beer scene by storm! This is our version of an easy drinking pale ale, coming in at 5.5% and made with a light but flavorsome body & mouthfeel, and a fantastic hop forward fruity profile, showcasing passionfruit, mango and pineapple! The perfect beer for when you want that hazy tropical character, but with the lower ABV and drinkability of a pale ale!

‍

Batch Size & Stats

38L (2 19L corny kegs) / 10 gal finished beer
46L (13.2 gal) wort
For a smaller 19L (5 gal) batch size simply half the ingredients of this recipe
Starting gravity – 1.043
Final gravity 1.007
ABV – 4.8%
IBU - 24
Colour - 16.7 EBC
Mash Efficiency - 86%

Brewfather link

‍

What ingredients?

Water

With sparging

30L (7.9 gal) for a 65°C (149°F) mash (you can use our strike water calculator to find your ideal strike temp)
30L (7.9 gal) sparge water at 78°C (172°F) - fermenter topped up with 4L (1 gal) post boil to reduce OG

Without sparging

60L (7.9 gal) for a 65°C (149°F) mash (you can use our strike water calculator to find your ideal strike temp)

Malts: 8.56kg / 18.9 lbs

Pale ale malt – 6.63 kg (14.4 lb) - 76.3%
Rolled Oats - 860g (1.9lbs) - 10.1%
Rolled Wheat - 860g (1.9lbs) - 10.1%
Medium Crystal Malt – 310g (0.68 lb) - 3.6%

Hops & whirlfloc tablets

Northern Brewer

10g (0.35 oz) 5 IBU's - 60 minutes left in the boil

Azacca

70g (2.47 oz) – 20 min Whirlpool @ 76 C / 169 F
50g (1.76 oz) dry hop day 7

El Dorado

70g (2.47 oz) – 20 min Whirlpool @ 76 C / 169 F
50g (1.76 oz) dry hop day 7

Lupomax Citra

70g (2.47 oz) – 20 min Whirlpool @ 76 C / 169 F
50g (1.76 oz) dry hop day 7

‍

Whirlfloc tablets

1.5g (0.052 oz) / 2 tablets – 15 minutes left in the boil

‍

Yeast options & fermentation temperatures

23g (0.8 oz) Lallemand Pomona at 23°C
23g (0.8 oz) Aus-05– ferment at 20°C
23g (0.8 oz) US-05 – ferment at 20°C
23g (0.8 oz) S-04 – ferment at 19°C

Water Profile

Ca²⁺135
‍^‍Mg²⁺ 8
‍Na⁺15
‍Cl^-191
‍^‍SO₄^2-98
‍^‍HCO₃^- 57

‍

Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash for 60 minutes at 65°C (149°F)

Set your strike water to a few degrees above the target mash temperature, you can use our calculator to determine what your strike temperature should be

ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)

its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 34L (9 gal) sparge water at 78°C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 10g (0.35 oz) of Pride of Ringwood
at 15 minutes left in the boil add 2.5 whirlfloc tablets
With 3 minutes left in the boil add your flavour and aroma hops, Pride of Ringwood 60g (2.1 oz), Galaxy 50g (1.76 oz), Topaz 70g (2.47 oz)

Step 5 – Cooling

After 1 hour of boiling start cooling wort down to yeast pitching temperature
once you’ve reached yeast pitching temperature take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation & Dry Hopping

Allow yeast to ferment over the next week to two weeks
If you have a temperature controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)
Monitor the fermentation activity over the first 7 days by the bubbling of the blow off tube / airlock of your fermenter, as the bubbling slows down (roughly around day 7) take a gravity reading. When the gravity reaches around 1.01 raise the temperature of your fermenter by 1-2 degrees for 2 days for a diacetyl rest (if you don’t have temperature control don’t worry about this step, its not the end of the world!)
When you start your diacetyl rest also add your dry hops, 50g - 1.76 oz each of Lupomax Citra, Azacca & El Dorado
Its important to note that fermentation times will vary based on your circumstances like, temperature, amount of yeast pitched, healthiness of yeast, gravity of wort, pH etc. so don’t stress be patient and know that these times are just a rough guide
Once the gravity is the same 2 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

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Stout

5 min read

Coconut & Coffee White Stout

The white stout is an extra weird beer in the world of craft brews! Taking a blonde ale and cramming it full of coffee beans & adjuncts to make it taste like a thick black stout, but looking like a pale ale!

So... What is it?

The white stout is an extra weird beer in the world of craft brews! Taking what is essentially a blonde ale and cramming it full of coffee beans (and any other adjuncts) to give it the toasty, roasty flavours of a full bodies stout, whilst having the appearance and mouthfeel of an easy drinking blonde ale! This one came out at a cruisy 5.1% and is so ridiculously easy! Carrying delicious flavours of toasted coconut, roasty espresso and a silky but light body and subdued bitterness.

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POST BREW ALTERATIONS

In hindsight we would increase our Toasted coconut in the fermenter from 500g (1.1 lb) to 1kg (2.2 lb) to really boost the cocnut infusion!

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Batch Size & Stats

19L / 5 gal finished beer
25L (6.6 gal) wort
Starting gravity – 1.055
Final gravity 1.016
ABV – 5.1%
IBU - 18
Colour - 9.5 ECB

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What ingredients?

Water

With sparging

20L (5.2 gal) Strike water at 69°C (156.2°F)
15L (3.9 gal) Sparge water approx. 78°C (172°F)

Without sparging

30L (7.9 gal) strike water approx. 69°C (156.2°F)

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Malts

Total Grain Bill 4.91kg (10.8 4lb)

Pale ale malt - 81.1% – 3.98kg (8.77 lb) -
wheat - 10% – 490g (1.08 lb)
Rolled Oats - 5.9% - 290g (0.64 lb)
Gladiator malt (dextrin malt) - 3.1% – 150g (0.33 lb)
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Rice Hulls - 250g (0.55 lb)

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Adjuncts

Lactose - start of boil250g (0.55 lb)

Coffee Beans - 410g (0.9 lb) for a few days after primary fermentation
Toasted Coconut Shavings (toasted at 180C / 356F for 8 mins) 1kg (2.2 lb) - half added in the last 10 mins of boil, half added after primary fermentation
In hindsight, we reccomend doubling the fermenter addition of shavings

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Hops & whirlfloc tablets

Fuggles

28g (1 oz) / 15 IBU's - 60 min
35g (1.2 oz) 4 IBU's - 5 min

Whirlfloc

0.75g (0.025 oz) / 1 tablet – 15 minutes left in the boil

Yeast options & fermentation temperatures

US-05 – ferment at 20°C (68°F) 23g (0.81 oz) / (2 packets)
AUS-05 – ferment at 20°C (68°F) 23g (0.81 oz) / (2 packets)
S-04 – ferment at 18°C (64.4°F) 22g (0.81 oz) / (2 packets)

Water Profile

Ca²⁺62
‍^‍Mg²⁺ 9
‍Na⁺15
‍Cl^-98
‍^‍SO₄^2-49
‍^‍HCO₃^- 57

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Step by step process

Step 1 – Milling

Mill grains to medium crush (set mill rollers to a gap of approx. 1.00mm / 0.039 inches (credit card width)
Just keep in mind roller gap settings are not universal so as you brew more batches you will find the ideal crush size for your setup
Alternatively if you don’t have a grain mill you can order your grains crushed from most homebrew stores, both online and in person

Step 2 – Mashing

Mash for 60 minutes at 69°C (156.2°F) with 20L (5.2 gal) of strike water (with sparging - 30L (7.9 gal without sparging)

Set your strike water to a few degrees above the target mash temperature (you can use the calculator in our website for this)
ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from forming (big spoons, spatulas or whisks will also work)
its easier to mash the grains and prevent dough balls if you add a little grain at a time, mix, add more grain and repeat until all the grains are mixed

if you don’t have a mash tun with heating then ensure after you have finished mixing the grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)

Step 3 (optional) – Sparging

if your setup has the capability to sparge then do so with 15L (3.9 gal) Sparge water approx. 78°C (172°F)
if you are not sparging and using a BIAB (brew in a bag) method then remove grains from mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort to a boil

Step 4 – Boiling

once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops, 28g (1 oz) of Fuggles
at 15 minutes left in the boil add 1 whirlfloc tablet (OR granulated whirlfloc 0.7g (0.025 oz)
at 10 mins left add your coconut shavings to the boil. (toast 500g / 1.1 lbs of shavings at 180C / 356F for 8 mins)
at 5 minutes left in the boil add 35g (1.23 oz) of Fuggles
after 60 mins of boil turn off your heat source

‍Step 5 – Whirlpooling / cooling

after 60 mins of boil turn off your heat source and begin cooling
once you’ve reached yeast pitching temperature take an original gravity reading of your wort

Step 6 – Yeast Pitching

It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to ensure your yeast are as active and healthy as possible before pitching, but not completely necessary – you could also just rehydrate yeast 30 minutes before pitching.
Wort Aeration (Optional) if you have a paint mixer give your wort a quick blitz before pitching yeast to help add more dissolved oxygen into the wort to help the yeast have a healthier kick start into fermentation
Now add your tincture of Vanilla extract! (or you can wait till end of fermentation if you prefer)
Pitch yeast in wort a degree or two higher than the target fermentation temperature to help yeast take off more aggressively

To make a yeast starter you can use either:

DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33 fluid ounces) for gravity of approx. 1.040
some unfermented wort kept cold and sanitary from a previous brew day
70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is best to use malt sugar (wort / DME) whenever possible to reduce the chance of shocking the yeast with a different food source from starter to wort pitching

To rehydrate yeast

Add yeast to approx. 10 times as much room temperature water as the weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid ounces water)

Step 7 – Fermentation & Coconut addition

Allow yeast to ferment over the next week or two (aprox)
If you have a temperature-controlled system keep the fermenter temperature to the recommended fermentation temperature for each yeast strain (stated in the yeast ingredients section above)

After 7 days of fermentation or around 1.018 gravity, we added our fermenter Coconut shavings & 410g (0.9 lb) of Arabica coffee beans and raised the temperature of fermentation by 2 degrees for a diacetyl rest for the next 2 days
2 days after adding the coffee and spice tincture it is time to cold crash (if you can) and bottle / keg!

It's important to note that fermentation times will vary based on your circumstances like temperature, amount of yeast pitched, the healthiness of yeast, the gravity of the wort, pH, etc. so don’t stress be patient and know that these times are just a rough guide
If you have temp control then when there are 2 days left of fermentation raise the temperature by 2 degrees for a diacetyl rest (once gravity reaches roughly 1.014) & gravity is the same 3 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go straight to kegging/bottling your beer!)

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Step 8 (optional) – Cold crashing

begin cold crashing your fermenter (bring the temperature of your fermenter down to as close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter in a fridge or temp-controlled chest freezer
After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling your beer from the fermenter uncarbonated, remember to add about 5-7 grams (0.17 - 0.24 oz) of priming sugar to your bottles to carbonate your beer.

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