Scottish Craft Brewers
Wee Bit O Coal – Wee Heavy
Gordon Nicol’s Wee Heavy took gold in the Scottish category at the 2020 Competition, going on to come second in Best In Show. He’s kindly shared his recipe below.
23L Batch
OG 1.078
FG 1.018
IBU 30
7.91% ABV
Fermentables
85.4% Pale Two Row
3.7% Melanoidin
3.7% Aromatic
3.7% Pale Chocolate
3.7% Dark Crystal 80L
Hops
80g Fuggles (4.5% AA) @60min
Yeast
Nottingham Ale Yeast
Method
Mash at 65C for 75 minutes
Boil time 60 minutes
English IPA – EIPA
Harry Kirkham’s English IPA took gold in the English category at the 2020 Competition, going on to win Best In Show. He’s kindly shared his recipe below.
19L Batch
OG 1.059
FG 1.015
IBU 60
5.75% ABV
Fermentables
45% Simpsons Golden Promise Finest Pale Ale Malt
44.5% Simpsons Best Pale Ale Malt
3.5% Simpsons Caramalt
3.5% Simpsons Light Crystal Malt
3.5% Simpsons Dextrin Malt
Hops
25g Challenger (8.5% AA) @60min
25g Bramling Cross (6.5% AA) @15 min
25g Challenger (8.5% AA) 30 min Whirlpool@ 75C
50g Bramling Cross (6.5% AA) 30 min Whirlpool@ 75C
30g First Gold (7.5% AA) 30 min Whirlpool@ 75C
35g Challenger (8.5% AA) Dry Hop 5 Days
25g Bramling Cross (6.5% AA) Dry Hop 5 Days
20g First Gold (7.5% AA) Dry Hop 5 Days
Target Water Profile
Ca Mg Na Cl SO HCO
75 5 10 50 150 0
Yeast
Omega OYL-016 British Ale VIII Yeast
Method
Mash at 67C for 60 minutes
Boil time 60 minutes
Fermented for 14 days @ 19C
American Porter – Mountaineer Porter
Paul Willis’ American Porter took gold in the Dark Beer category at the 2020 Competition. He’s kindly shared his recipe below.
23L Batch
OG 1.058
FG 1.022
IBU 38
4.8% ABV
Fermentables
88% Maris Otter (6 EBC)
5% Carared (45 EBC)
4.5% Black Malt (1300 EBC)
2.5% Chocolate Malt (1000 EBC)
Hops
20g Aurora (8.3% AAU) @60min
20g Aurora (8.3% AAU) @30 min
20g Aurora (8.3% AAU) @15 min
40g Aurora (8.3% AAU) @Whirlpool
Yeast
SafAle s-04
Method
Mash at 68 degrees C for 60 minutes
Boil time 60 minutes
Add Whirlfloc @ 15 min
Fermented for 7-10 days
Gordon King’s 80/- “Wee Dancer” took first place in the Scottish Category at the 2019 Competition. He’s shared his recipe below.
80/- Wee Dancer
4.8%
OG 1.049
FG 1.012
23.15 IBU
Fermentables
89.7% Crisp Clear Choice Ale Malt
4.9% Crisp Light Crystal
3.9% Crisp Dark Crystal
1.6% Carafa Special III
Hops
23.15 IBU East Kent Goldings @70 mins
Yeast
Crossmyloof Real Ale Yeast
Method
Single infusion mash at 66C for 60 mins
Boil for 70 mins
Ferment at 18C
Carbonated to 2 volumes
Tom Gardner’s Ordinary Bitter took first place in the English Category at the 2019 Competition. He’s shared his recipe below.
Ordinary Bitter
3.5%
OG 1.040
FG 1.013
30.2 IBU
Fermentables
91% Maris Otter Pale Malt
6% Medium Crystal Malt (118 EBC)
3% Amber Malt (43 EBC)
Hops
10.9IBU Fuggles @60 mins
13.6IBU East Kent Goldings @60 mins
5.3IBU East Kent Goldings @20 mins
0.4IBU East Kent Goldings @0 mins
Yeast
White Labs WLP002 English Ale
Method
Mash at 67C for 90 mins
Boil for 60 mins
Ferment at 18C
Jordan Sadler’s American IPA with six hop varieties took first place in the American category, going on to secure third place in Best in Show. He’s shared his recipe below.
American IPA – Rebel Rebel
6.69%
OG 1.065
FG 1.014
IBU 49.3
Fermentables
76% Pale Malt
17% Vienna Malt
7% Carared
Hops
For a 10L Batch
1.33g each of Amarillo, Citra, Galaxy, Chinook, Warrior and Simcoe @75mins
1.33g each of Amarillo, Citra, Galaxy, Chinook, Warrior and Simcoe @45mins
1.33g each of Amarillo, Citra, Galaxy, Chinook, Warrior and Simcoe @15mins
1.33g each of Amarillo, Citra, Galaxy, Chinook, Warrior and Simcoe @5mins
1.33g each of Amarillo, Citra, Galaxy, Chinook, Warrior and Simcoe @0mins
13.35g each of Amarillo, Citra, Galaxy, Chinook, Warrior and Simcoe – Dry Hop for 5 days
Yeast
Fermentis Safale US-05
Boil Additions
For a 10L Batch
3g Fermax Yeast Nutrient @10mins
0.4g Irish Moss @10mins
Water Profile
Ca 76mg/l, Mg 10 mg/l, Na 27mg/l, Cl 52mg/l, SO4 144mg/l
Method
Mash at 65C for 60 minutes
Mash out at 77C for 10 minutes
Boil for 75 minutes
Ferment at 17C
Anna Moe’s Foreign Extra Stout took gold in the Dark Beer category at the 2019 Competition, going on to be crowned overall Best in Show. She’s kindly shared her recipe below.
Foreign Extra Stout – Black as the Devil’s Anus
6.96%
OG 1.072
FG 1.019
IBU 50
Fermentables
69% Thomas Fawcett Maris Otter
12% Crisp Chocolate Malt 950EBC
5% Cara Aroma 350EBC
8% Flaked Oats
6% Dark Muscovado Sugar (added last 10min of boil)
Hops
32 IBU Bramling Cross @60min
12 IBU Bullion @60 min
6 IBU Brewer’s Gold @60min
Yeast
Imperial A01 “House”
Water Profile
Ca 32ppm, Mg 12ppm, Cl 90ppm, SO4 0ppm, Na 64ppm
Method
Single infusion mash, 65 degrees C for 75 minutes
Boil time 60 minutes
Fermented at 18 degrees
Carbonated to 2.1 vol
Malcolm Cruickshanks’ Gold Medal Winning recipe for English IPA
Boil Size: 27l
Post Boil Vol:24l
Batch Size (Fermenter):23l
Estimated OG: 1.060
Estimated Colour:7.7 SRM
Estimated IBU:57.8 IBU
Boil Time: 60 min
6kg pale
200g crystal (Medium)
Recirculating Mash 1hr at 65 c with 13.9 l
Sparge to 27 l
60 min Boil
70g challenger at start
35g EKG for 15
Tsp Irish moss for 15
35g EKG at flame out 15 min rest
Safale S-04 at 18c for 2 weeks.
Bottle conditioned at around 12/upwards of 18 for 3-4 weeks.
Andrew Hannons’ Gold Medal Bitter winning recipe “Unlike the Murphys”
Recipe Specifications
————————–
Boil Size: 32.50 l
Post Boil Volume: 29.00 l
Batch Size (fermenter): 27.28 l
Bottling Volume: 24.28 l
Estimated OG: 1.040 SG
Estimated Color: 9.4 SRM
Estimated IBU: 35.4 IBUs
Boil Time: 60 Minutes
Ingredients:
32.00 g PH 5.2 Stabilizer (Mash 60.0 mins)
4.00 kg Pale Malt (2 Row)
0.65 kg Munich Malt
0.25 kg Barley, Flaked
0.18 kg Crystal, Dark
0.09 kg Crystal, Extra Dark
30.00 g Magnum [10.00 %] – Boil 60.0 min
1.00 tsp Yeast Nutrient (Boil 15.0 mins)
1.50 tsp Irish Moss (Boil 10.0 mins)
23.00 g East Kent Goldings (EKG) [5.00 %] – Boil Hop
40.00 g East Kent Goldings (EKG) [5.00 %] – Boil Hop
1.0 pkg SafAle English Ale