There are a good few lads here who are right into this sort of thing. A few things to note, this is the harder end of brewing, very clean, light on malt and hop flavours, any misstep will stand out. In general most are brewed on lager yeast (and lots of it) requiring low temperature fermentation (8-12°c), you can cheat and use a clean ale yeast at it's lower end (15-17°c). Either way you will need temperature control for the fermentation.
You haven't mentioned where your up to with your brewing, I did see a recipe in a similar thread but that was All Grain, that can be converted to kits and bits, but I ain't your man for that.
Also Reschs did change some years back (early '80s??? someone correct me) so the current or the old one? Some idea of your equipment would also help, your location might have someone point you to a local brew club etc The more info in the question the better we can answer it.
Lyrebird_Cycles will know some of this stuff better than me and can maybe remember who best to tag in to lend a hand.
Last Edit: Jan 6, 2020 19:25:29 GMT 10 by maltjunkie
Welcome to the furore / forum - bloody spell checker.
Now when you say Reschs I assume you mean the amber nectar still served in many NSW pubs? It's my go to - and where it's sold it's still very popular.
I get mine at the Coopernook hotel and also at the Woolgoolga diggers whenever I'm up and down the highway, and still common around Sydney - had the last six or seven schooners at the Unity Hall at Balmain.
I have brewed all grain versions but a kit version is possible to get most of the way there.
It actually lends itself to kit because the real article is not too malt based, using a fair proportion of cane sugar.
You want it a bit darker than modern Australian lagers such as VB or Carlton Draught. You can get this by adding a teaspoon of Parisian Essence caramel colouring from the bakery section of the supermarket. The "correct" way is to use some Australian (not UK) roast barley from a company such as Joe White - who make it for CUB for their stouts and of course Reschs, but you wouldn't find much difference in the finish and as a kit brewer it's a lot of frigging around just to get a small quantity of the stuff. The idea is not to add anything like crystal malt that will give a sweetish note, the beer should be dry and light gold to amber in colour. Parisian essence is not sweet and is similar to the caramel used in many UK beers and old time Australian beers.
The other thing is to use some hop - Pride of Ringwood or Superpride - to give you the hop presence that you still get in Reschs. It's one of those beers, that I've been drinking for 20 years, where they obviously haven't screwed it over to the same extent as XXXX heavy or Carlton Draught.
I'd start with a tin of a pale and lightly hopped Coopers and build on that:
1 tin Coopers Lager original series 1.2 kg White sugar 1 teaspoon Parisian Essence. A Pride of Ringwood hop finishing tea bag (from ESB if you are in Sydney).
Make up kit as usual and pop in the teabag and the Parisian essence at the same time as you pitch the yeast.
If you have temperature control and can keep the brew under 15 degrees then use a dry lager yeast such as s-23 for 10 days then lager as cold as possible for 10 days.
Otherwise ferment with Nottingham Ale yeast that will give you that dryness, but watch out for foaming.
Heading down to Sydney next week.. I'll be looking out for some good Reschs... "a real drink"
Edit: this is the colour you are aiming for (Reschs at Coopernook Hotel). If you are not too obsessive about the colour, there's no harm in putting in two teaspoons of Parisian Essence, you can always scale it back next time.
Post by biggusrdevus on Jan 9, 2020 17:46:53 GMT 10
OT Bribie, an epiphany moment. Based on your quite informative post above and also allowing for the fog of war/ the binge- drinking pub crawl that the event might have been, I reckon the ghastly pale beer we had in that Newcastle pub yonks ago that was supposed to be Resch's just wasn't, suspect it was some other muck. I've not been game to try it on the few occasions I've seen it since then but maybe I'll have another go now. 🍻
Well it certainly isn't an over hopped orange, cloudy frozen "Craft Beer" impersonating a proper American Pale Ale, as sold in many outlets. But compared to the likes of Carlton Draught, VB or Tooheys you can still step back in time and get a feeling for how Australian beer was 50 years ago - probably brewed on an ale yeast back then. Also make it your first beer of the session before you order a Murrays or a Four Pines and you'll note a few very subtle notes. It also doesn't taste like a wheelie bin as it warms up, unlike Tooheys Extra Dry or other swills.
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