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Recipe:
Brewer: Hayden

Just tried my first honey beer after about 3 weeks in the bottle and it was great!

Easy recipe:
1 can Cascade Mahogany Porter,
1kg of light malt extract,
1kg organic honey and dry kit yeast.

Smells like a bee’s armpit and tastes like heaven.

And my beer hating girlfriend likes it!

Recipe:
Brewer: Neil Barton

The Cascade Spicy Ghost Draught turned out to be as good as any beer I have tasted and one of the best home brews I have ever tasted (I'm probably biased). I used a heat mat in my garage that kept the temperature of the brew at about 30 degrees. I used one kilo of Dextrose and half a kilo of Malt (obviously this increased the amount of sediment at the base of the wort). I used cling wrap over the mouth of the wort, with a single pin hole in it, instead of the airlock that comes with the kit. When the brew was fermenting it allowed me to see what stages it was at. The rising gasses created a dome in the plastic. When the plastic dropped I knew the fermenting was almost complete. I added some Wanders Finings, turned the Heat mat off and let it sit for 2 more days before bottling. This seems more accurate than using the airlock and lessened the amount of times I tested the brew with the Hydrometer. When all the brew was bottled I stored it in an old fridge so it would keep constant temperature and left it for two weeks before trying it last night.

Recipe:
Brewer:

Used Cascade Spicy Ghost Draught as the base, with 500g dry light malt, 500g Dextrose & 250g maltodextrin, 20L spring water, 21g Cascade Bohemian yeast & fermented at 14C for 7 days.

Straight from fermenter to keg, conditioned in fridge for 2 days at 2 Bar pressure. After 4 days, one of the nicest quaffing beers that I have tasted. Must do another one very quickly.

Recipe:
Brewer: Damian

I received a highly commended certificate for reaching 100.5 points out of 150. I used the Cascade Golden Harvest Lager kit with 1.5kg of Coopers liquid malt (OG 1040), 25g of Saaz hop pellets in the boil for 15 mins, bring up to 23 L, starting temp 28 deg, take the OG, add kit yeast (I have tried using Saflager yeast and didn't find much difference), fermentation temp 16 deg. (FG 1010). I use a keg system now, and use carbonation drops when required for the bottling process. The judges said I didn't have enough bitterness for its class (Aust Lager). I can understand now as I have a table to work the IBU out. This recipe would have produced IBU of approx 5. I currently have another Cascade brew down at the moment with Pride of Ringwood hops 18 g for 1 hour, I can’t wait to see the difference.