Weasel Breweries™ Recipes:
Bruce Pyehole's Aboriginal Ale™

Back Label Text:
Old Bruce had a million stories. Like the one where he went on walkabout with Eleanor Roosevelt. Or the one where he hopped from Melbourne to Perth and ate seventy kinds of sand. Or all the times he was beaten by the tribal elders for playing "Tie Me Kangaroo Down" or "Waltzing Matilda" on the sacred digerido. Another No Worries Hoopajoop from those ritually scarred Monks of Ann Arbor Abbey.™

Extract and partial mash. Great Australian recipe. Crowd pleaser. Makes 5 gallons. Elapsed time: 1.5 hours.

  • 9 lbs. Alexanders Pale malt extract
  • 2 lbs. Mild Ale Malt
  • 2.0 oz. pelleted Challenger hops (bittering and flavoring)
  • 1 oz. pelleted Goldings hops (aroma)
  • 1 tsp. Irish Moss (optional)
  • 0.5 tsp. Yeast nutrient (optional)
  • 0.5 tsp. Chillguard (optional)
  • 1 package Australian Ale yeast

Bring 20 liters cold water to a boil in a 30 liter stainless steel brew pot. 

Meanwhile, add 5 liters cold water to a 20 liter stainless steel sparge pot. Place specialty grains in muslin or nylon sparging bag and add to water. Begin heating, making sure grain and sparging bag do not burn on bottom of pot. When temperature reaches 180 F, turn off heat and sparge grains for an additional five minutes. Then, remove bag and squeeze remaining tasty goodness from bag using a collander and a large bowl. Discard grains.

When brew pot reaches boil, begin stirring water and add malt extract. Stirring will prevent the malt extract settling to the bottom of the bot and burning. Next, add the contents of the sparging pot. Stir a few more times for good measure. Inhale.

Turn on the heat and bring the mixture to a boil again. When boiling, the mixture forms a foam layer which can rise out of the pot and burn on your stove. Be careful to avoid this. It is messy and difficult to clean.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops- 1.0 oz. Challenger hops

45 minutes: 1.0 oz. Challenger hops, Yeast nutrient, Irish Moss, Chillguard

55 minutes: Aroma hops - 1.0 oz. Goldings hops

60 minutes: Stop boil.

Cool the wort to 85 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection. Leave wort in primary fermenter until fermentation subsides (about a week). Leave wort in secondary fermenter for an additional two to three weeks. Bottle and age to taste. (Weasel Breweries recommends a minimum of two months. More is better.)

1st brewing, 5 May 1998.

To comment, complain or confess, send email to the Monks of Ann Arbor Abbey.

Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011