Category: Recipe

Keith Bailey from Norwich Amateur Brewers took Bronze on the British and Irish Porter and Stout table with his English Porter featuring home grown hops. He’s kindly shared the recipe below.

1909 Porter

13C English Porter

• ABV 4.9%
• OG 1.050
• FG 1.013
• IBU 34
• Mash 64C

Grist

• 63.5% Maris Otter
• 24% Munich II
• 4.2% Brown Malt
• 4.2% Chocolate Malt
• 4.2% Dark Crystal Malt 250 EBC

Hops

• 60min: Hallertau Zuchstamm to 26 IBU
• 15min: Cobb Goldings (Homegrown) to 6 IBU
• 5min: Cobb Goldings (Homegrown) to 2 IBU

Yeast

• Crossmyloof Pia

Method

• Strike at 71.5C
• Mash at 64C for 45 minutes
• Mash Out at 72C for 30 minutes
• Ferment at 20C

Russell Sim from Aberdeen Homebrew Club took Silver on the British and Irish Porter and Stout table at the 2023 Scottish Nationals with his English Porter. He’s kindly shared the recipe below.

Imitation of Life

13C English Porter

• ABV 5%
• OG 1.050
• FG 1.012
• IBU 25.2
• Mash 70C

Grist

• 78% Extra Pale Maris Otter
• 10% Light Crystal
• 7% Brown Malt
• 3% Chocolate Malt
• 2% Low Colour Chocolate Malt

Hops

• 60min: Fuggles to 22.2 IBU
• 10min: Fuggles to 3 IBU

Yeast

• Lallemand Windsor Ale Yeast

Method

• Mash at 70C
• Mash out at 77C
• Ferment at 19C

Steven Thompson took Silver on the Pale Commonwealth Beer table at the 2023 Scottish Nationals with his English IPA. He’s kindly shared the recipe below.

Radical Jack IPA

12C English IPA

• ABV 5.4%
• OG 1.056
• FG 1.015
• IBU 37
• Mash 65C

Grist

• 74% Floor Malted Maris Otter
• 16% Crisp Finest Maris Otter
• 7% Bestmalz Carahell
• 3% Caramunich

Hops

• 30min: Harlequin to 14 IBU and Jester to 11.5 IBU
• 15min: Jester to 4.5 IBU and Olicana to 7 IBU
• Whirlpool 30 minutes at 75C: 1g/l each of Harlequin, Jester and Olicana
• Dry Hop 4 Days: 1.3g/l each of Harlequin and Olicana

Yeast

• Wyeast 1318 – London Ale III

Water

• Ca 110
• Mg 18
• Na 16
• Cl 50
• SO 275
• HCO 33

Method

• Mash for 60 minutes at 65C
• Mash out for 10 minutes at 75C
• Boil for 30 minutes
• Add protofloc and yeast nutrient with 15 mins remaining in the boil.

David Mutch scored his second Gold of the competition on the Pale Commonwealth Beer table at the 2023 Scottish Nationals. Co-brewer Rhona Henderson suggested he brew an aromatic Golden Ale and “helped stir the mash”. He’s kindly shared the recipe below.

Beginner’s Luck

12A British Golden Ale

• ABV 5.6%
• OG 1.056
• FG 1.013
• IBU 57
• Mash 65C

Grist

• 58% Simpsons Golden Promise Malt
• 14% Simpsons Golden Promise Malt; Home Roasted
• 7% Simpsons Munich Malt
• 7% Simpsons Wheat Malt
• 7% Simpsons Caramalt
• 7% Flaked Maize

Hops

• 60min: Northdown to 30 IBU
• 15min: Phoenix to 17 IBU
• 5min: Azacca to 10 IBU
• 0min: 0.75g/l Northdown and 0.65g/l Azacca

Yeast

• Wyeast 1469 – Yorkshire Ale

Method

• Strike at 73C to hit a mash temp of 65C.
• Mash for 60 minutes
• Mash out at 73C for 10 minutes.
• Add protofloc and yeast nutrient with 10 mins remaining in the boil.
• David adds Clarityferm to the fermenter to help with his gluten intolerance.

David Mutch scored Gold on the British Bitters table at the 2023 Scottish Nationals with a Best Bitter. He’s kindly shared the recipe below.

Roasty Toasty

11B Best Bitter

• ABV 5.9%
• OG 1.056
• FG 1.011
• IBU 69
• Mash 66C

Grist

• 81% Thomas Fawcett Pale Maris Otter
• 8% Crisp Amber Malt
• 8% Crisp Crystal Malt
• 3% Simpsons Brown Malt

Hops

• 60min: East Kent Goldings to 16 IBU and Northern Brewer to 33 IBU
• 15min: East Kent Goldings to 8 IBU and Northern Brewer to 8 IBU
• 5min: East Kent Goldings to 5 IBU

Yeast

• Wyeast 1968 – London ESB

Method

• Strike at 73C to hit a mash temp of 66C.
• Mash for 60 minutes
• Mash out at 75C for 10 minutes.
• Check Ph and adjust to 5.2 with lactic acid.
• Add protofloc and yeast nutrient with 10 mins remaining in the boil.
• David adds Clarityferm to the fermenter to help with his gluten intolerance.

Will Hiscocks scored Silver on the Pale and Amber European Bitter Beers table at the 2023 Scottish Nationals with an Altbier. He’s kindly shared the recipe below.

Red Sky at Night

7B Altbier

• ABV 4.7%
• OG 1.048
• FG 1.011
• IBU 30

Grist

• 74% Weyermann Pilsner
• 15% Weyermann Munich II
• 5% Weyermann Carapils
• 2% Simpsons Medium Crystal
• 2% Thomas Fawcett Crystal Rye
• 1% Dingemans Special B
• 1% Weyermann Carafa Special

Hops

• 60min: Saaz to 22 IBU
• 15min: Tettnang to 6 IBU
• Whirlpool: Godiva to 2 IBU (2g/l)

Yeast

• Wyeast 2565 – Kolsch

Water

• Ca 84
• Mg 1
• SO 64
• Na 4
• Cl 102
• HCO3 31

Method

• Ferment at 14C

Paul Willis and co-brewer Ed Bevan from Homebrew Collab (Bristol) scored Gold on the Pale and Amber European Bitter Beers table at the 2023 Scottish Nationals with a Vienna Lager. They’ve kindly shared the recipe below.

Toffee Finger

7A Vienna Lager

• ABV 4.6%
• OG 1.049
• FG 1.014
• IBU 22.7
• Mash 67C

Grist

• 81% Pilsen Malt
• 15% Vienna Malt
• 2.5% Simpsons T50
• 1.5% Chocolate Malt

Hops

• 60min: Tettnang to 16.5 IBU
• 30min: Perle to 6.2 IBU

Yeast

• WLP940 – Mexican Lager

Method

• Mash at 67C for 60 mins
• Boil for 75 mins
• Ferment at 10C

James Collin from Scottish Craft Brewers scored Silver on the Czech Lagers and Helles table at the 2023 Scottish Nationals with his Munich Helles. He’s kindly shared the recipe below.

Pale and Interesting

4A Munich Helles

• ABV 4.9%
• OG 1.048
• FG 1.011
• IBU 20
• Mash 65C

Grist

• 92% Pilsen Malt
• 8% Munich II

Hops

• 60min: Hallertauer Mittelfrueh to 20 IBU

Yeast

• Imperial Yeast – L13 Global

Water

• Ca 39
• Mg 7
• Na 43
• Cl 75
• SO 25

Method

• Mash at 65C for 60 mins
• Boil for 60 mins
• Ferment at 12C for 10 Days
• Raise to 16C for 2 Days
• Lager at 1C for minimum 14 Days

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