Beds and Herts Home Beermakers

OTHER BEER STYLE RECIPES

California Steam Beer

82% Pale Malt
 9% Munich Malt
 7% Crystal (60 EBC)
 2% Chocolate Malt

 Northern Brewer hops to 36 EBUs, with additions for  aroma at 5 mins to go and at flameout.
 Yeast:SafLager S-23 (but fermenting at around 18-20  degrees rather than the usual lager temperatures.)


or

1lb 14 oz Pale Malt

6 oz Carapils

2 oz Crystal (145 EBC)

0.5 oz Northern Brewer (7%) ;( 0.3 oz  at beginning, 0.1 oz  at 30 minutes and 0.1 oz for last 10 minutes)

Mash temp -152-156 deg F

Kingston Amber Ale (OG 1060)

    Pale Malt 1¼ lbs; Amber Malt 1¼ lb; Choc Malt 2 oz

    Fuggles or Goldings ¾ oz

 

    Mature for 3 months



    Scotch Ale - Younger’s recipes from Old British Beers



60 /- (OG 60-62)

Pale Malt 1 ½ lbs; Carapils 1 lb

Goldings ¾  oz

 

Mature for 3-4  months                  

80 /- (OG 70)

Pale Malt 1 2/3 lb; Carapils 1 1/3 lb

Goldings 0.9  oz

 

Mature for 3-4  months        

100 /- (OG 80)

Pale Malt 2lbs; Carapils 1 ¾  lb

Goldings 1 oz

 

Mature for 6 months

Ruby Mild Ale (OG 1049)

    2 lb Pale Malt, 1 oz Crystal Malt, 1 oz Chocolate Malt,      1 oz  Torrified Wheat.

 Goldings Hops to 18 IBU, 5gm Goldings at turn off.  Mash   at 66 C.  FG 1014



Newcastle Brown Ale (suggested recipe) OG - 1052  

  

960 gm Pale Malt: 50 gm Crystal Malt; 20 gm Chocolate Malt
Admiral hops to 25 IBU, 5gm Challenger at turn off.

Mash 1 hr at 65 C.  Boil 1 hr 10 min.  Wyeast 1098 English Ale yeast.  FG 1013

                    


Crouch Vale Willi Warmer - National recipe

A powerful, sipping strong ale. Tastes: Roast barley and ripe fruit in the mouth, rich bitter-sweet finish, with hints of fruit and nut.

Ingredients for 5 gallons

Pale Malt 6,150g (90%);  Crystal Malt 340g. (5%)  ;Roast Barley 340 g. (5%)

Challenger Hops 65g (start of boil); Challenger Hops 15g (last 15 minutes); Beer Yeast

Method

Original gravity 1060; Final gravity 1014; Mash temperature 67° C., Mash time 2 hours

Ferment to approximately SG 1010. Rack into primed beer bottles, and store for 1 month before sampling.

Courage Amber Ale (OG 1051)

  845 gm Pale Malt; 300 gm Brown Malt; 10 gm Fuggles.  


Irish Red Ale


Sample Recipes:

Smithwick Clone – OG 1050: FG 1020: IBU 20

For 1 gallon:  2lb 4 oz  Pale malt; 2 ½ oz caramel/crystal malt; ½ oz chocolate malt; ½ oz roast barley; Fuggles hops – boil 60 minutes.


Auld Procrastinator – OG 1050: IBU 28

For 1 gallon:  2lb 4 oz  Pale malt; 3 oz light crystal malt; 1 oz roast barley; Fuggles hops – boil 60 minutes; Cascade and Fuggles or Styrian Goldings hops – add good quantity of hops for last 15 minutes – same blend.  Mash at 65 deg C for 90 minutes.


Winter Ale - Beds & Herts 2017


2lb 12 oz Pale Malt

2 oz Crystal Malt

2 oz Chocolate Malt

1 1/4 oz Fuggles hops

1/4 oz aroma hops

Stiff mash for 3 hours at 152 deg F.


 February - Belhaven Wee Heavy (1070) - National Recipe 2018


OG 1070; FG 1013; ABV 7.6%; IBU 36; SRM 76

Liquor:  Total liquor 34.6 litres; Mash liquor 15.6 litres; to make 23 litres:

Ingredients

Pale malt 6150 grams

White sugar 550 grams

Black malt 140 grams


Mash at 66°C for 90 minutes

Hops

Start Whitbread Goldings 63 grams

Last 10 minutes Whitbread Goldings 21 grams; Irish moss 3 grams

Boil time 90 minutes