TABLE OF CONTENTS VOL 5
FAT TIRE ~ Full Mash 2
BASTARD ALE ~ Full Mash 3
batemans xxxb 4
bLack cat real ale 6
ringbolt ale 7
SLOTTED PALE ale 8
sierra nevada pale ale ~ Full Mash 9
sunday wheat lager 10
Rye pale ale 11
SNOWTOP PILSNER 3.8% ~ Full Mash 12
batemans combined harvest – full mash 13
tail pipe pale ale 14
Franzenkaner Dunkel Weissen 15
young’s special london ale – full mash 16
thunderhead ipa 17
radgie gadgie strong bitter 18
Braukaiser Schwarzbier~ Full Mash 19
batemans dark mild 20
bastard ale 22
SNOWTOP PILSNER~ Full Mash 23
flying dog doppelbock ~ full mash 24
jennings bitter 25
oregon golden ale (Modified) 26
Caesarus Imperator ~ full mash 27
Weyermann ALE ~ Full Mash 28
ranter’s porter ~ Full Mash 29
west coast ipa ~ Full Mash 30
london ale (high gravity) ~ full mash 32
hop head red ipa ~ Full Mash 34
riggwelter ale~ Full Mash 36
SNOWTOP PILSNER~ Full Mash 37
singing boys red ale 39
terripan rye pale ale 41
FAT TIRE 43
sierra nevada pale ale 45
ISOLATION ALE 47
adolf’s hefeweizen 49
al’s moo brew pils 50
GOBLIN ALE 51
gold lager 53
modest mild 54
riggwelter ale (light) 56
singing boys red ale (light) 58
trumpet pils 60
fire rock pale ale 62
AG’s GOBLIN ALE 64
ISOLATION ALE 65
edEl hell 67
calico amber 69
tiny bottom pale ale 71
AG’s fire rock pale ale 73
chiswick bitter 75
irish honey red ale 77
jamil’s ipa zinger 79
shipbuilder’s oatmeal stout 81
ISOLATION ALE 83
firestone dba 85
ARKELL'S 3B 87
calico amber 89
golden solstice kolsch 91
wombat TRAIL BEST 92
naked oats bitter 93
edEl hell 94
ardennes diamond 95
FAT TIRE ~ Full Mash
Date Made: / 24/07/10 / BJCP Style: / 10B / American Amber Aleα % / IBU
3120gms Simpsons Maris Otter pale ale malt
790gms Bairds amber malt
580gms Weyermann Munich Type I
290gms Dingemans biscuit malt
25gms Bairds pale crystal malt (EBC 60)
50gms Bairds crystal malt (EBC 150)
145gms Dingemans aromatic malt
20gms Northern Brewer (boil) – 60mins (25%) / 9.6 / 21.0
15gms Willamette (flavour) – 30mins (18%) / 4.9 / 5.8
15gms Willamette (flavour) – 15mins (12%) / 4.9 / 3.9
20gms Willamette (aroma) – 2min (2%) / 4.9 / 2.2
12gms calcium sulphate
2gm non-iodised table salt
4gms Magnesium Sulphate
Irish Moss
Safale US-05
Total IBU / 32.9
Date Kegged: / 004/08/10
OG / 1.048 / Temp / 20 / oC / Corrected OG / 1.048
FG / 1.010 / 20 / oC / 1.010
Est. Colour: / 15.8 / SRM / 5.1 Alc % vol = / 135 x / 0.038
150GMS
Characteristics
???
Method:
Strike water / 15.75lt / 78°CTarget temp / 66°C / 75mins
Sparge water / 21lts / 80°C
Recipe Notes:
1. Ferment at 20oC.
Tasting Notes:
04/08 At kegging – An amber ale with a huge malty nose. Smells great! Complex malt flavours with hops showing through finishing with a medium bitterness.
BASTARD ALE ~ Full Mash
Date Made: / 21/08/10 / BJCP Style: / 8c / Extra Special/Strong Bitter (English Pale Ale)α % / IBU
4650gms Simpsons Maris Otter pale ale malt
150gms Bairds pale crystal malt (EBC 260)
100gms Bairds pale crystal malt (EBC 150)
100gms Bairds pale crystal malt (EBC 60)
75gms Bairds chocolate malt (EBC 1100 - 1300)
15gms Chinook (boil) – 60mins (25%) / 11.4 / 18.8
10gms Chinook (boil) – 45mins (21.5%) / 11.4 / 10.8
10gms Chinook (flavour) – 15min (12%) / 11.4 / 6.0
25gms Chinook (aroma) – 0min / 11.4
1gms calcium sulphate
2gms non-iodised table salt
4gms Calcium Carbonate
1gms Magnesium Sulphate
Irish Moss
Safale S-04
Total IBU / 35.6
Date Kegged: / 11/09/10
OG / 1.056 / Temp / 20 / oC / Corrected OG / 1.056
FG / 1.013 / 20 / oC / 1.013
Est. Colour: / 15.7 / SRM / 5.8 Alc % vol = / 135 x / 0.043
150GMS
Characteristics
???
Method:
Strike water / 16lt / 78°CTarget temp / 66°C / 75mins
Sparge water / 21.3lts / 80°C
Recipe Notes:
1. Ferment at 20oC.
2. 4 WEEKS TO FERMENT OUT!
Tasting Notes:
11/09 At kegging – A dark amber coloured beer with a big malt and hop nose. Huge hop flavours hit the palate straight away followed by luscious malt. This bee finishes bitter. It is a ripper.
batemans xxxb
Date Made: / 23/09/10 / BJCP Style: / 8C / Extra Special/Strong Bitter (English Pale Ale)α % / IBU
1750gms Munton's light DME
750gms Bairds Maris Otter pale ale malt
250 Bairds pale wheat malt
250gms Bairds crystal (EBC 145)
200gms Bairds dark crystal (EBC 260)
30gms Bairds roasted barley (EBC 1400)
40gms East Kent Goldings (25%) – 60mins / 5.0 / 22.2
35gms Challenger (12%) – 45mins / 6.1 / 11.4
20gms Hallertau (5.2%) – 2mins / 3.7 / 0.9
7gms calcium sulphate
1gm non-iodised table salt
Irish moss
Wyeast 1968 ESB London Ale yeast
Total IBU / 34.5
Date Kegged: / 14/10/10
OG / 1.049 / Temp / 25 / oC / Corrected OG / 1.040
FG / 1.016 / 21 / oC / 1.016
3.2 / Alc % vol = / 135 x / 0.024
150gms DME
Characteristics
Based on Batemans XXXB cask ale. Check out the brewery http://www.bateman.co.uk/HomeF.htm
Brewer’s comments – “Superb strong bitter with a complex palate, consisting of a delicate aroma of hops delightfully balanced by a prominent malty character.”
IBUs: / 35SRM: / 12-13
OG: / 1.048
FG / 1.013 estimated
Alc/Vol: / 4.8
Check out the poster http://www.bateman.co.uk/downloads/ core_brand_xxxb.pdf
Method:
1. Heat 4.5lts of water to 68oC, add grains and hold at 66oC for 30mins.
2. Sparge with 4.5lts of water at 66oC and top up to 7.6lts.
3. Bring to boil then remove from heat and add malt, boiling hops and water conditioners.
4. At 45min mark add flavour hops and boil for 15mins.
5. At 58min mark, add aroma hops and boil for 2mins.
6. At 60mins remove from heat.
7. When ferment complete siphon beer into keg with priming solution.
Recipe Notes:
1. Made some changes from original recipe.
2. Used Hallertau ilo of Liberty.
Tasting Notes:
31/10 At Kegging – A deep amber beer with a nose of malt and hops. The flavour of hops shows first followed by the various malt characters and finishes with a lingering bitterness. A really nice beer.
bLack cat real ale
Date Made: / 23/09/10 / BJCP Style: / 11A / Mildα % / IBU
1500gms light DME
750gms Simpsons Maris Otter pale ale malt
350gms Simpsons chocolate malt EBC 1200
205 Simpsons crystal EBC 145
20gms Bairds peat smoked malt
30gms Fuggles (boil) – 60mins (25%) / 5.6 / 15.6
10gms Fuggles (flavour) – 15mins (14%) / 5.6 / 3.0
4gms calcium sulphate
2gm non-iodised table salt
1gms Magnesium Sulphate
Irish Moss
Safale S-04
Total IBU / 18.6
Date Kegged: / 14/10/10
OG / 1.047 / Temp / 23 / oC / Corrected OG / 1.041
FG / 1.015 / 20 / oC / 1.016
Est. Colour: / 24 / SRM / 3.4 Alc % vol = / 135 x / 0.035
150gms DME priming
Characteristics
Based on Black Cat Ale. Check out the brewery http://www.moorhouses.co.uk/beer_range/beerrange.html
Alc/Vol: / 3.4%Method:
1. Heat 4.0lts of water to 68oC, add grains and hold at 66oC for 30mins.
2. Sparge with 4.0lts of water at 66oC and top up to 7.6lts.
3. Bring to boil then remove from heat and add malt, boiling hops and water conditioners.
4. At 45min mark add flavour hops and boil for 15mins.
5. At 60mins remove from heat.
6. When ferment complete siphon beer into keg with priming solution.
Recipe Notes:
Tasting:
14/10 At kegging – A very dark brown beer with a light hop nose and dark grain. A beautiful mix of chocolate malt and hops on the palate. A nice session beer.
ringbolt ale
Date Made: / 15/12/10 / BJCP Style: / 8A / Ordinary Bitterα % / IBU
1500gms light DME
1200gms Simpsons Maris Otter pale ale malt
500gms Weyermann amber malt
30gms Challenger (boil) – 60mins (25%) / 6.1 / 20.3
25gms East Kent Goldings (flavour) – 15mins (12%) / 4.8 / 11.5
15gms Styrian Goldings (aroma) – 1min (1%) / 4.8 / 0.3
7gms calcium sulphate
1gm non-iodised table salt
Irish Moss
Safale S-04
Total IBU / 32.1
Date Kegged: / 22/12/10
OG / 1.040 / Temp / 30 / oC / Corrected OG / 1.044
FG / 1.016 / 20 / oC / 1.016
Est. Colour: / 12 / SRM / 3.8 Alc % vol = / 135 x / 0.028
150gms DME priming
Characteristics
Method:
1. Heat 4.5lts of water to 68oC, add grains and hold at 66oC for 30mins.
2. Sparge with 4.5lts of water at 66oC and top up to 7.6lts.
3. Bring to boil then remove from heat and add malt, boiling hops and water conditioners.
4. At 45min mark add flavour hops and boil for 15mins.
5. At 59mins add aroma hops.
6. At 60mins remove from heat.
Recipe Notes:
Tasting:
22/12 At kegging – An amber ale with a light malt and complex hop flavours finishing bitter. A good session beer.
SLOTTED PALE ale
Date Made: / 15/12/10 / BJCP Style: / 10A / American Pale Aleα % / IBU
1500gms light DME
1000gms Simpsons Maris Otter pale ale malt
350gms Simpsons crystal pale EBC 23
350gms Weyermann carapils
30gms Chinook (boil) – 60mins (25%) / 11.4 / 38.0
15gms Chinook (flavour) – 15mins (12%) / 11.4 / 6.0
20gms Willamette (aroma) – 1min (1%) / 4.9 / 0.4
12gms calcium sulphate
2gm non-iodised table salt
4gms Magnesium Sulphate
Irish Moss
Safale US-56
Total IBU / 44.4
Date Kegged: / 22/12/10
OG / 1.043 / Temp / 29 / oC / Corrected OG / 1.045
FG / 1.014 / 20 / oC / 1.014
Est. Colour: / 8 / SRM / 4.2 Alc % vol = / 135 x / 0.031
150gms DME priming
Characteristics
Method:
1. Heat 4.5lts of water to 68oC, add grains and hold at 66oC for 30mins.
2. Sparge with 4.5lts of water at 66oC and top up to 7.6lts.
3. Bring to boil then remove from heat and add malt, boiling hops and water conditioners.
4. At 45min mark add flavour hops and boil for 15mins.
5. At 59mins add aroma hops.
6. At 60mins remove from heat.
Recipe Notes:
Tasting:
22/12 At kegging – A light amber beer with a light malt nose and a hint of hops. Malt flavours with a big citrus hit following with a lingering bitter finish.
sierra nevada pale ale ~ Full Mash
Date Made: / 01/01/11 / BJCP Style: / 10a / American Pale Aleα % / IBU
4500gms Simpsons Maris Otter pale ale malt
350gms Simpsons pale crystal malt (EBC 60)
150gms Simpsons crystal malt (EBC 150)
20gms Horizon (boil) – 60mins (25%) / 10.9 / 23.9
20gms Perle (flavour) – 30mins (18%) / 8.3 / 13.0
30gms Cascade (aroma) – 1min (1%) / 5.0 / 0.7
20gms Cascade (dry hop) / 5.0
12gms calcium sulphate
2gms non-iodised table salt
4gms Magnesium Sulphate
Irish Moss
Safale US-56
Total IBU / 37.6
Date Kegged: / 10/01/11
OG / 1.054 / Temp / 20 / oC / Corrected OG / 1.054
FG / 1.010 / 20 / oC / 1.010
Est. Colour: / 13 / SRM / 5.9 Alc % vol = / 135 x / 0.044
150GMS
Characteristics
Based on Sierra Nevada Pale Ale. Check out the brewery http://www.sierranevada.com
Brewer’s comments – “It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.”
IBUs: / 37OG: / 1.052
FG / 1.012
Alc/Vol: / 5.6
Method:
Strike water / 16.0lt / 78°CTarget temp / 66°C / 75mins
Sparge water / 21.0lts / 80°C
Recipe Notes:
1. Ferment at 20oC.
Tasting Notes:
11/06 At kegging – An amber coloured beer with a huge hoppy nose and underlying malt. Full bodied malt flavours with a big hop hit finishing very bitter. Expect this to be a good one!
sunday wheat lager
Date Made: / 12/01/11 / BJCP Style: / 15A / Weizen/Weissbierα % / IBU
1000gms light WHEAT DME
600gms light DME
650gms Weyermann pale wheat malt
650gms Weyermann pilsner malt
200gms Weyermann carapils
10gms Perle (boil) – 60mins (25%) / 8.3 / 9.2
10gms Hallertau (flavour) – 15mins (12%) / 5.3 / 2.8
10gms Saaz (flavour) – 15mins (12%) / 3.7 / 2.0
Irish Moss
Safale US-56
Total IBU / 14.0
Date Kegged: / 20/01/12
OG / 1.041 / Temp / 30 / oC / Corrected OG / 1.043
FG / 1.014 / 15 / oC / 1.015
Est. Colour: / 6 / SRM / 3.9 Alc % vol = / 135 x / 0.028
150gms DME priming
Characteristics
Method:
1. Heat 4.5lts of water to 68oC, add grains and hold at 66oC for 30mins.
2. Sparge with 4.5lts of water at 66oC and top up to 7.6lts.
3. Bring to boil then remove from heat and add malt, boiling hops and water conditioners.
4. At 45min mark add flavour hops and boil for 15mins.
5. At 60mins remove from heat.
Recipe Notes:
Tasting:
20/01 At kegging – A very pale beer with a wheat malt nose and no perceptible hop aroma. Nice light wheat flavour and a hint of noble hops. The beer finishes with a low bitterness with the malt lingering on the palate.
Rye pale ale
Date Made: / 12/01/11 / BJCP Style: / 6D / American Wheat or Ryeα % / IBU
1500gms light DME
500gms Simpsons pale ale malt
410gms Weyermann rye malt
410gms Weyermann Munich Type I
205gms Simpsons amber malt
150gms Dingemans aromatic malt
25gms Horizon (boil) – 60mins (25%) / 10.9 / 30.3
20gms East Kent Goldings (flavour) – 15mins (12%) / 4.8 / 5.1
20gms Styrian Goldings (aroma) – 5min (1%) / 5.0 / 2.2
15gms Amarillo – dry hop / 8.6
Irish Moss
Safale US-05
Total IBU / 37.6
Date Kegged: / 20/01/11
OG / 1.041 / Temp / 30 / oC / Corrected OG / 1.043
FG / 1.014 / 20 / oC / 1.014
Est. Colour: / 10 / SRM / 3.9 Alc % vol = / 135 x / 0.029
150gms DME priming