Category: Recipe

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

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