Post your house brew recipes

[rocketman]

Post your house brews, brews that you know is good and your friends like and that you brew a new batch when you run out of it!

// Fredrik

[Cervantes]

This is a great idea for a thread. Tried and trusted recipes only.........

I'll post my APA and Porter recipes as soon as I get time.

[hughjampton]

This is my house recipe for a typical, easy drinking, English session bitter.
The combination of Progress and WGV hops gives it a wonderfully fresh, earthy, floral flavour.
It tastes best when served at about 11 - 13C but it's good straight out of the fridge. I like to use a dry finishing yeast with this.

3.5 Kg – Maris Otter or Golden Promise
200 g – Crystal Malt 80L (140 EBC)
70 g – Black Malt

13g – Progress Hops (8%) – 90 minutes
13g – WGV Hops (7%) – 90 minutes

12g – WGV Hops (7%) – 10 minutes

Protofloc tablet (or Irish Moss) - 10 minutes

Wyeast 1099 Whitbread Ale Yeast or your favourite English Yeast.

Adjust your equipment profile to give the following:

OG 1040
IBU 24
ABV 3.8

I use a single infusion mash at 66C for 75 minutes. I want to try a step mash to see if it makes any difference.

The black malt adds a touch of colour. You can leave it out if you wish.
You can easily scale this recipe to make it stronger. It makes a good English style IPA, especially when dry hopped for a few days.

I've brewed it many times so it's tried and tested. Please try it and let me know what you think.

Serve with bread, cold meat, pickles and Colmans mustard.

[rocketman]

This one is based on a Zombie Dust Clone, checked my logs, this is the one I have brewed the most
of 7 brews last 8 months.. So it's my house beer for now

[color="Blue"]Recipe: Ghost Ship IPA (BM20L)[/color]
Style: American IPA
TYPE: All Grain

Recipe Specifications

Batch Size: 20.00 l
Boil Size: 23.72 l
Estimated OG: 1.065 SG
Estimated Color: 16.1 EBC
Estimated IBU: 73.4 IBUs
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:

Code: Select all

Amt                   Name                                     Type          #        %/IBU         
4.76 kg               Pale Malt (2 Row) US (3.9 EBC)           Grain         1        82.8 %       
0.42 kg               Munich Malt - 10L (19.7 EBC)             Grain         2        7.2 %         
0.20 kg               Carafoam (Weyermann) (3.9 EBC)           Grain         3        3.5 %         
0.18 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         4        3.2 %         
0.18 kg               Melanoidin (Weyermann) (59.1 EBC)        Grain         5        3.2 %         
20.07 g               Citra [12.40 %] - First Wort 60.0 min    Hop           6        27.5 IBUs     
33.44 g               Citra [12.40 %] - Boil 15.0 min          Hop           7        20.7 IBUs     
33.44 g               Citra [12.40 %] - Boil 10.0 min          Hop           8        15.1 IBUs     
33.44 g               Citra [12.40 %] - Boil 5.0 min           Hop           9        8.3 IBUs     
33.44 g               Citra [12.40 %] - Boil 1.0 min           Hop           10       1.8 IBUs     
0.9 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         11       -             
74.89 g               Citra [12.40 %] - Dry Hop 7.0 Days       Hop           12       0.0 IBUs     



Mash Schedule: Braumeister 4 step light body 76% efficiency
Total Grain Weight: 5.74 kg

Code: Select all

Name                   Description                             Step Temperat Step Time     
add malt pipe          Add 26.10 l of water and heat to 40.0 C 40.0 C        0 min         
Protein Mode           Heat to 52.0 C over 5 min               52.0 C        20 min       
Maltose mode           Heat to 63.0 C over 5 min               63.0 C        40 min       
Saccharification 1     Heat to 73.0 C over 5 min               73.0 C        35 min       
Mash Out               Heat to 78.0 C over 5 min               78.0 C        10 min       


[dinnerstick]

wow, all-citra. i have never tried it on its own

[Dicko]

wow, all-citra. i have never tried it on its own

I did an all Citra beer with 90 gramms of Citra (one packet) divided equally over five additions during the boil and it was a terrific beer.

The one above has a bit more Citra than I used but it certainly looks to be an interesting beer.
I might give it a go.

[Cervantes]

I've been brewing this a lot lately as an easy drinking bitter/pale ale.

Code: Select all

Best Bitter
English Best Bitter (8 2)Type: All Grain
Batch Size: 21.00 l
Boil Size: 30.50 l
Boil Time: 90 min
End of Boil Vol: 26.00 l
Final Bottling Vol: 19.00 l
Fermentation: Single Stage with Cold Crash
Equipment: Braumeister 20L
Efficiency: 75.00 %
Est Mash Efficiency: 89.3 %
Taste Rating: Nice

Ingredients Amt Name Type # %/IBU

3.80 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 5 92.7 %
0.15 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 6 3.7 %
0.15 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBC) Grain 7 3.7 %
40.00 g Fuggle [4.50 %] - Boil 60.0 min Hop 8 20.5 IBUs
20.00 g East Kent Goldings (EKG) [5.00 %] - Boil 20.0 min Hop 9 6.9 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
30.00 g Fuggle [4.50 %] - Boil 5.0 min Hop 11 3.1 IBUs
1.0 pkg Nottingham (Lallemand - Danstar #-)

Gravity, Alcohol Content and Colour

Est Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 30.4 IBUs
Est Color: 11.1 EBC
Measured Original Gravity: 1.044 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.4 %

Mash Profile

Mash Name: 02. BM 20L - Ale - Medium Body
Mash PH: 5.60 Mash Steps Name Description Step Temperature Step Time
Mash In - Beta Glucanase Add 28.01 l of water and heat to 40.0 C over 0 min 40.0 C 10 min
Beta Amylase Heat to 67.0 C over 27 min 67.0 C 60 min
Alpha Amylase Heat to 71.0 C over 4 min 71.0 C 20 min
Mash Out Heat to 78.0 C over 7 min 78.0 C 15 min


[Luis Coentrao]

Hi Andy,

I take a loock at your recipe.
Gonna try it!

Some tecnhical questions:
1. Yor mash water volume is 28L, right? How much sparge water you use to get 30.5 boil volume? I imagine 5L.
2. What is the SG and the end of the mash? SG 1.036?
3. Boil off 3L/hour?
4. Trub loss: 3L?

[dinnerstick]

my very much tried and tested black IPA recipe:
viewtopic.php?f=9&t=351
i highly recommend it! but then i would, wouldn't i

[Cervantes]

Hi Andy,

I take a loock at your recipe.
Gonna try it!

Some tecnhical questions:
1. Yor mash water volume is 28L, right? How much sparge water you use to get 30.5 boil volume? I imagine 5L.
2. What is the SG and the end of the mash? SG 1.036?
3. Boil off 3L/hour?
4. Trub loss: 3L?

Luis,

I don't actually keep super accurate figures, but in response to your questions.......

1. I fill the 20L BM up to the 25 litre mark and use that for the mash. I then sparge/rinse with 5 litres at about 78 degrees.

2. Original (Post Boil) Gravity was 1.044 into the fermentor.

3. Boil off is set to 3 litres an hour in Beersmith, but I don't actually check this any more so actual results may vary.

4. Trub loss is set to 4 litres in Beersmith, but again this varies depending on the amount of hops used and how keen I am to tilt the BM and salvage every drop of wort. I also don't bother to check this any more and just leave Beersmith set to 4 litres.

Sorry that I don't have any better information for you.

I tend to just keep things simple use the same 25 litres mash water and five litres sparge water for nearly every brew I do and accept any slight variations in gravity or volumes.

[Luis Coentrao]

Hi Andy,

Thank you for the usefull information.
I also have a similar procedure as yours.

[Cervantes]

Luis,

Please let us know how your brew turns out if you make it.

[Luis Coentrao]

Hi Andy,
Thank you for your interest.
Please go to the brewday log Oporto Pils. It's my first BM brew.