Currently in the brewers

   Well here we go.

Currently in the left hand brewer we have a Cidar going, this is a clone receipe for Strongbow and we are looking forward to tasting it to see how close it is. It requires for 23L.
1.65kg (1 can) Black Rock Cidar
1kg light dried malt
0.5kg lactose powder
50ml pear schnapps essence
(receipe courtesy - one stop brew shop)

In the right hand brewer we have an American Pale Ale, this is our favourite brew and the only receipe that we will not publish. I will say that it uses Amarillo hops in the 1st and 2nd fermentation's. It normally comes out at about 4 - 4.5% alc.

In the middle brewer we have a Mead on the way made from mostly Iron bark honey it has a very pale colour to it and once its racked off (transferred off the sediment) it should clear out to a very light gold.
It requires for 4.5L
1.5kg tasty honey
3.5L water
4gm yeast nutrient
Lalvin D47 yeast
Very simply boil 2L of water, take off the heat, add the honey and nutrient, stir, cool to 25 - 30 degrees Celsius put in fermenter add the rest of the water and the yeast stir vigorously and insert air lock. Let it ferment for about 3 - 4 weeks rack off to next fermenter leave for 1 - 2 months and bottle. Because of the high alcohol content 12 - 15% it will need to mature for at least 8 months and longer if possible.

Introducing Hairy Back Brewing

Our mission here at HAIRY BACK BREWING, which we choose to accept is to HOME BREW Beer, Cidar, Wine and Mead, not only for our own drinking and enjoyment but to give away and spread the word about just how good HOME BREW and HOME BREWING can be.

Along the way we will visit as many HOME BREWERS, brew pubs and craft/ nano breweries as we can. As we go we will be posting reviews and receipes and spreading the word on the good and the bad as well as where to get it.

What’s SLOW Beer I hear you say, well just like SLOW food, no rush no production deadlines we allow time for the yeast, malt, hops and water to do their thing. The longer they are in contact with each other the more the rough edges are knocked off and flavours develop and meld together better. Our Beers are bottle conditioned (the yeast left active and a small amount of sugar is added to carbonate the beer) and a portion of each batch is aged for 6 – 9 months for normal Beers, up to 2 years for high alcohol Beers and up to 5 years for the Meads.

Sounds like a sales pitch right, well it is, but only for the ideals of HOME BREWING nothing is actually for sale.

Here at HAIRY BACK BREWING we hold to no one style of brewing we make Beers from the following styles

-  Kit and kilo

- Extract  

- Extract and mini mash

- All grain

We make Wine from kits as well as all fruit and  Mead by the heat and no heat method.

We brew with hops, both fresh and pellets, and have come to appreciate the aroma, bitterness and taste they can impart. If coming from a commercial background ( ie mass produced / marketed ) you will only be tasting the bitterness as the aroma and taste are either not catered for or lost in the heating process. All is not lost, try a FAT YAK by Matilda Bay (yes I know they are owned by one of the big 2) but as an introduction to hopped Beer they taste good and are widely available.

We also grow hops and are looking forward to our first harvest in about a month. We plan to use them whole and compare them to hops grown in other regions of Australia. At the moment we just grow Cascade but over winter we hope to expand our range.

Cheers

HAIRY BACK BREWING