Time for a Toucan

A toucan brew is simply one done with 2 cans of pre-hopped extract. The Coopers Stout that I brewed last year tasted nice but I felt it lacked head and body. It was a bit on the light side and I reckoned it could benefit from more concentration. So it seemed an ideal candidate for a toucan. I did the toucan with a can of Coopers Stout and a can of Coopers Dark Ale and 500g of brown sugar as it seems like a popular toucan recipe on the AussieHomeBrewer.com forum, and it’s very simple – no steeping grains, no boiling hops. I was a wee bit concerned about the amount of bitterness which I calculated to be around 70 IBUs using the Kit & Extract Beer Designer, but was reassured on the forum that it doesn’t taste overly bitter especially when aged for awhile.

A Cunning Plan To Prevent A Messy Blow-over Continue Reading »


Batch No. 5 – Nelson Amber Ale

I’m calling this one ‘Nelson Amber Ale‘ because it features Nelson Sauvin hops and I’m brewing it in Nelson. I used the handy Kit & Extract Beer Designer spreadsheet to work out the recipe quantities. It’s basically in the style of an American Pale Ale or an American Amber Ale, but more towards amber than pale since I used all amber malt plus a little medium crystal steeped grains. I used US-05 yeast harvested from batch no. 3. Fermentation started very quickly, within a few hours, and is still amazingly active – it’s been bubbling like crazy for 3 days.

Here’s the recipe: Continue Reading »


Thar She Blows!

The Coopers Stout kicks out one hell of a big foamy krausen:

To deal with this mess, I pulled out the airlock cleaned and sanitised it, cleaned off the mess off the lid and stuck the airlock back in. It’s still foaming out of the airlock a little bit but under control.
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