Beds and Herts Home Beermakers

HOMEBREW RECIPES FOR 2019

All quantities are for 1 gallon unless otherwise stated



Will I Amber Ale - Members Recipe 2019 National
Supplied by Martin Thompson

Ingredients for 23 litres O.G. 1048; FG 1011 ABV approx 4.9%
Pale Malt 4012gms 80%[   Amber Malt 500gms 10%;   Wheat Malt 250gms 5%;   Crystal 250gms 5%
Hops: to 38 IBU
Willamette 60 mins 45 gms 32 IBU;  Willamette 30 mins 15 gms 8 IBU;  Irish Moss 20 mins;
Willamette -5 mins 10gms 0 IBU (IBU based on 6.6 AAU)

Method
Martin used Safale US-05 with American and English Amber Ale in mind.
Mash at 66
ºC for 60 mins’ Boil 60 mins and allow temp to drop 5 or 10 degrees below boiling before adding last hop. Ferment ideally for 14 days if temperature can be constant at 18-19ºC. Carbonate with 4oz sugar


Eldridge Pope Royal Oak (B&H recipe 2019)

(OG 1048 4.8ABV)

Ingredients to make 10 litres:

Pale Malt 1700gm; Crystal Malt 300gm;  Torrefied Wheat 220gm

Challenger hops 10gm; Northdown hops 8gm;  Late add Goldings hops. 5gm

Mash at 66C for 90 minutes

Boil for 90 minutes


 

Black IPA


Recipe 1 - Ingredients: (9 litres) OG: 1.061; FG: 1.012; ABV: 6.5%; Bitterness IBU: 74

30.3 kg Pale Malt; 250 gm pale crystal malt; 125 gm Carafa 111 or Black Malt;

60 gm Chocolate malt; 30 gm Columbus (14.0%) - boil 15 min; 15 gm Nugget (13.0%)

– boil 15 min; 15gm Columbus/15 gm Nugget – boil 0 min; 15gm Columbus/15 gm Nugget

– dry hop 7 days. American Ale II (Wyeast Labs #1272) (Yeast)

Boil: 60 Minutes


Fall Black IPA Recipe (10 litres)

Specs  O.G. = 1.066; F.G. = 1.015; ABV = 6.7%; bitterness = 60 IBUs

2300 gm Pale Malt; 250 gm. Munich Malt; 250 gm Pale Crystal Malt; 250 gm Carafa II or black malt
15 gm. Simcoe hops  (12.7% AA), added at the beginning of the 60 minute boil
15 gm. Citra hops, added with 15 minutes left in the boil
15 gm. Amarillo hops, added with 5 minutes left in the boil
15 gm. each Simcoe and Citra hops, dry hop for 3 days.

Yeast)Wyyeast 1332 Northwest Ale yeast, or Safale S-05 American Ale yeastt

Perform a single infusion mash at 150F for 60 minutes. If you wish, leave the dark grains out of the mash and add in the last 10 minutes of the mash or just before sparging.

Chill to 66F, pitch yeast and ferment for two weeks at 66F.

Once primary fermentation is complete, either add hops to primary or transfer to secondary and add hops. The dry hop contact time should be relatively short





Westmalle Dubbel-1 (4.5 litres)

1.25 kg Pilsner Malt; 120 gm. Caramunich Malt;) 120 gm Candi Sugar, Amber

10 gm Saaz [3.5 %] - Boil 60 min; 10 gm Tettnang [4.50 %] - Boil 15 min; 5 gm Styrian Goldings [5.40 %] - Boil 10 mi

Abbey Ale (White Labs #WLP530)

Westmalle Dubbel-2 (Brew Classic European Beers at Home P100)

1064 – 1013.  EBU 20. 1 gallon/4.5 Litres

1300 gm Pilsner malt; 30 gm chocolate malt; 60 gm white sucrose.

Hops = Styrian Goldings/Saaz/Tettnang  -  2:4:3

Mash/Boil 90 minutes.

Westmalle Tripel Clone Recipe
(15 litre batch).  Simulate Westmalle’s water profile by using hard (mineral rich) water.

OG = 1.082; FG = 1.012; IBU = 35; ABV = 9.3%; Boil 90 minutes

5.2 kg.pale malt; 450 gm. pale crystal malt;  450 gm.clear candi sugar
1 oz.Styrian Goldings hops (3 AAUs) at :90;  .75 oz.Tettnang (3 AAU) at :60 .5 oz.Fuggles hops (3 AAU) at :30; .5 oz.Saaz hops (2 AAU) at :5
Wyeast 3787: Trappist High Gravity or similar

Mash at 152°F. for 90 minutes. Sparge with 3.75 gallons of water at 170°F., collecting wort into boil kettle. Add candi sugar and bring to boil. Add hops according to schedule. Pitch yeast at 70°F.. Ferment at 68°F. for two weeks, then condition at 50°F for 3-4 weeks. Prime and bottle, conditioning for at least 8 weeks. Age up to a year

Westmalle Tripel Clone

Boil Time: 60 min; Batch Size: 15 litres OG 1.078; FG  1.007;  ABV 8.6%   IBU 30


5.25 kg Pilsner Malt; 500 gm Belgian Candi Sugar - Clear/Blond

45 gm Saaz – boil 60 minutes; 45 gm Hallertau – boil 15 minutes

Yeast: White Labs - Belgian Ale Yeast WLP550 or similar

Ferment at 21 deg C