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.
partial mash. Great Australian recipe. Crowd pleaser. Makes 5 gallons.
Elapsed time: 1.5 hours.
- 9 lbs. Alexanders
Pale malt extract
- 2 lbs. Mild
- 2.0 oz. pelleted
Challenger hops (bittering and flavoring)
- 1 oz. pelleted
Goldings hops (aroma)
- 1 tsp. Irish
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
- 1 package
Australian Ale yeast
Bring 20 liters
cold water to a boil in a 30 liter stainless steel brew pot.
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:
boil: Bittering hops- 1.0 oz. Challenger hops
1.0 oz. Challenger hops, Yeast nutrient, Irish Moss, Chillguard
Aroma hops - 1.0 oz. Goldings hops
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.)
5 May 1998.