Category: Recipe

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