2012 UK National Homebrew Competition - Winning Recipes

[alikocho]

Please feel free to post recipes that won awards at the 2012 UKNHC, including category and placing.There is no obligation to share, but some might be interested in what did it this year.

[alikocho]

Amarillo Wheat (American Wheat, 6D) - 1st Place, Light Hybrid Beers

OG: 1.052
30 IBU
5 SRM

Wheat Malt 50.0 %
Maris Otter (Low Color) 40.0 %
CaraRed 10.0 %


Hops
Variety Alpha Amount IBU Form When
US Amarillo 11.2 % 5 g 7.9 Loose Whole Hops First Wort Hopped
US Amarillo 11.2 % 5 g 7.6 Loose Whole Hops 60 Min From End
US Amarillo 11.2 % 14 g 5.7 Loose Whole Hops 15 Min From End
US Amarillo 11.2 % 28 g 7.9 Loose Whole Hops 5 Min From End
US Amarillo 11.2 % 28 g 0.0 Loose Whole Hops At turn off
US Amarillo 11.2 % 42 g 0.0 Loose Whole Hops Dry-Hopped

WLP320 - American Wheat

[alikocho]

Black Monk (Belgian Stout/Porter, Belgian Specialty) - 3rd Place, Belgian and French Ales

OG: 1.066
FG: 1.006
40 IBU
45 SRM

German Munich Malt 3.250 kg
Belgian Pilsen Malt 1.500 kg
Belgian Special B 0.300 kg
Belgian Chocolate Malt 0.300 kg
Belgian Caramel Munich Malt 60 0.300 kg
Belgian Dehusked Black Malt 0.300 kg
Belgian Dark Candi Syrup 0.500 kg

German Tettnang 3.8 % 77 g 60 Min From End
German Hallertauer Mittlefruh 4.2 % 28 g 10 Min From End
German Hallertauer Mittlefruh 4.2 % 25 g At turn off

Yeast: WLP510 Belgian Bastogne and WLP566 Saison II pitched together. Aged with Brettanomyces Bruxellensis.

[alikocho]

Indian Ink (Black IPA) - Ist, Specialty Beers (23A)

OG: 1.062
FG: 1.012
6.7% ABV

Fermentables
Maris Otter 5.000 kg (74.6 %)
Munich 0.680 kg (10.1 %)
Caramalt 0.680 kg (10.1 %)
Carafa Special III (Weyerman) 0.340 kg (5.1%)

Hops
Warrior 15.5 % 28 g 56.6 IBU 60 Min From End
Centennial 8.5 % 50 g 18.8 IBU 20 Min From End
Columbus(Tomahawk) 15.5 % 28 g 0.0 IBU At turn off
Cascade 4.5 % 28 g 0.0 IBU At turn off
Cascade 4.5 % 42 g Dry-Hopped
Amarillo 5.0 % 14 g Dry-Hopped
Simcoe 13.0 % 14 g Dry-Hopped
Styrian Goldings 4.5 % 14 g Dry-Hopped

Yeast - WLP001 California Ale (2.5 litre starter)

Mash temp 150F, sparge at 158F


The focus on this is the hops, with the roast from the malt just playing underneath. Don't add the Carafa until the start of the sparge so get mostly colour from it, without the roastiness.

[coatesg]

Cauchy-Schwarz Inequality (4C - Schwarzbier)
1st Place Light, Amber and Dark Lagers; Best of Show

For 23L
OG 1051
FG 1012
IBU 28

3200g Weyermann Bohemian Pils malt
1170g Weyermann Munich I malt
40g Pale Chocolate malt

Mash 67C for an hour, AMS/CRS to ~40ppm; 1tsp gypsum, 1tsp CaCl2 in mash; 1tsp CaCl2 in boil.

62g H. Mittelfruh 4.2% 90min
15g H. Mittelfruh 4.2% 15min
15g H. Mittelfruh 4.2% 0min

Also, added to the boil with 10 min left, the extracted liquid from 350g Weyermann Carafa Special II cold steeped for about a day in 1.6L treated water.

Yeast: WLP810 (San Fran Lager); 3L starter (grown from previous remnents to 300ml, 1.6L and then 3L). Pitch and ferment at 10C for 3 days, 12C for 9 days, 16C for 3 days then crash cool. Lager at 2C for 6 1/2 months.

[coatesg]

Emerald (14B AIPA) - Honourable Mention, IPAs

36L
OG1071
FG1014

Maris Otter 86.4%
Caramalt 5.1%
Carapils 4.6%
Light Crystal 60EBC 2.8%
Crystal 120EBC 1.1%

Mash 67C, 75min
CaCO3 to 50ppm. 1.5 tsp gypsum in mash.


Columbus 15.2% 60min FWH 24g
Simcoe 12.2% 60min FWH 24g
Columbus 16.2% 30min 14g
Simcoe 12.2% 30min 14g
Columbus 16.2% 15min 33g
Simcoe 12.2% 15min 33g
Cascade 5.8% 10min 48g
Columbus 16.2% 0min 22g
Simcoe 12.2% 0min 22g

1.5tsp gypsum in boil
Whirlfloc x1.5 at 20min.

Dry hopping in keg: Centennial, Cascade, Amarillo, Simcoe. Dry hop for 14+ days.

Yeast: 3x US05, ferment at 18C.

[coatesg]

Vital Signs - Weizenbock (15C)
1st Place - German Wheat and Rye

55% Weyermann Dk Wheat
25% Weyermann Bohemian Pils
14% Weyermann Munich I
2.5% Dingemanns Special B
2.2% Light Crystal
1.1% Pale Choc

Triple infusion, single decoction mash. (43, 55, 68 then decoct)

Hallertau Mittelfruh to 25IBU

Yeast: "Lovibonds - Henley Gold" - WLP300 descendent, 2.5L active starter.
OG 1080
FG 1018
Ferment at 16-17C

[coatesg]

Notfest (Marzen/Oktoberfestbier - 3B)
2nd place, US, Pils, Amber and Dark Lagers

2.2kg Warminster Munich
2.2kg Weyermann Vienna
1kg Weyermann Boh. Pilsner
130g Weyermann Caramunich

90min FWH:
30g H Mittelfrueh 4.0%
24g Saaz (2008 crop) ~2.5%
12g Tettnang 3.8%

20min:
14g Tettnang

OG 1055, 25 IBU
Yeast is WLP810 (San Fran Lager - Anchor strain). Pitched ~450ml of slurry at 12C; fridge set at 11C.
Mash schedule was 50C (20min) 63C (25min), 67C (30min), followed by a medium decoction for 20 min before mash out.

[schlafsack]

The Red Scare
American Amber 3rd place

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 8.050
Total Hops (g): 255.00
Original Gravity (OG): 1.073 (°P): 17.7
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol by Volume (ABV): 7.36 %
Colour (SRM): 16.4 (EBC): 32.3
Bitterness (IBU): 67.5 (Average)
Brewhouse Efficiency (%): 58
Boil Time (Minutes): 60

Grain Bill
----------------
4.500 kg Maris Otter Malt (55.9%)
1.000 kg Munich I (12.42%)
1.000 kg Munich II (12.42%)
0.500 kg Aromatic Malt (6.21%)
0.500 kg Biscuit (6.21%)
0.500 kg Carared (6.21%)
0.050 kg Chocolate (0.62%)

Hop Bill
----------------
5.0 g Chinook Leaf (12.5% Alpha) @ 60 Minutes (Boil) (0.2 g/L)
5.0 g Perle Leaf (9.6% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
5.0 g Simcoe Leaf (14.2% Alpha) @ 60 Minutes (Boil) (0.3 g/L)
10.0 g Chinook Leaf (12.5% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
10.0 g Perle Leaf (9.6% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
10.0 g Simcoe Leaf (14.2% Alpha) @ 30 Minutes (Boil) (0.5 g/L)
15.0 g Chinook Leaf (12.5% Alpha) @ 15 Minutes (Boil) (0.8 g/L)
15.0 g Perle Leaf (9.6% Alpha) @ 15 Minutes (Boil) (0.8 g/L)
15.0 g Simcoe Leaf (14.2% Alpha) @ 15 Minutes (Boil) (0.8 g/L)
35.0 g Chinook Leaf (12.5% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
35.0 g Perle Leaf (9.6% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
35.0 g Simcoe Leaf (14.2% Alpha) @ 0 Minutes (Aroma) (1.8 g/L)
20.0 g Chinook Leaf (12.5% Alpha) @ 0 Days (Dry Hop) (1 g/L)
20.0 g Perle Leaf (9.6% Alpha) @ 0 Days (Dry Hop) (1 g/L)
20.0 g Simcoe Leaf (14.2% Alpha) @ 0 Days (Dry Hop) (1 g/L)

Misc Bill
----------------

Single step Infusion at 65°C for 90 Minutes.
Fermented at 21°C with Safale US-05

Note
-----------------
Shocking Efficiency. All Malt was from weyermann or dingemans appart from the MO. Using UK versions of these malts makes a very different beer (I think better but the judges disagreed )

[Andy__]

Smoked Robust Porter - with Lap Sang Suchong

3rd place in Spice Herb And Vegetable
& scored 40 in Other Smoked Beer, but was unplaced.

23l * 1072
70% eff
Mash at 64c

6.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 79.1 %
0.50 kg Aromatic Malt (51.2 EBC) Grain 2 6.6 %
0.50 kg Munich Malt (17.7 EBC) Grain 3 6.6 %
0.12 kg Chocolate Malt (886.5 EBC) Grain 4 1.6 %
0.12 kg Oats, Malted (2.0 EBC) Grain 5 1.6 %
0.35 kg Brown Sugar, Dark (98.5 EBC) Sugar 6 4.6 %
32.00 g Magnum [14.00 %] - Boil 90.0 min Hop 7 42.8 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 30.0 min Hop 8 19.2 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 9 15.1 IBUs
20.00 g Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
2.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11 -

Make a tea with 3 table spoons of Lap Sang Suchong in a hop bang. Add the tea & bag to the FV just after the fermentation is finished.

[Capn Ahab]

Eau de Cologne: kolsch

3rd in light hybrids

Maris otter 60%
German pils 40%

90 min mash at 149/150 F

90 min boil

Liberty to 22 IBU @ 60
Tettnang to 5 IBU @ 15

Wlp029 kolsch yeast fermented cool with the 't-shirt trick' in primary, then racked to corny and lagered for 6 weeks at about 5 c.

[richc]

White Walls - HM in fruit beers for version with 1kg of raspberries added to 5l

http://www.lrp-world.org/beer/index.php ... id=23&pg=1

Bona Dea (Maibock) - 3rd in Bock

http://www.lrp-world.org/beer/index.php ... ichc&id=21

[dickiep123]

Strong Bitter (8C)
3rd Place English Pale Ales

Batch Size: 21.5L
OG: 1052
FG: 1008

Malt Bill:
4.9Kg Maris Otter 85.2%
0.3Kg Crystal 240EBC 5.2%
0.3Kg Crystal 120EBC 5.2%
0.25Kg Flaked Barley 4.3%

Mash 67C, 90min

Hopping Schedule:
Nelson Sauvin 12.6% 90min FWH 10g
Nelson Sauvin 12.6% 15min 20g
Nelson Sauvin 12.6% 10min 20g
Nelson Sauvin 12.6% 5min 20g
Nelson Sauvin 12.6% 0min 30g

Irish Moss x1 tbl sp 15min.

Yeast: 1x Nottingham

[dedken]

Coconut Porter AKA - "liquid Bounty heaven"
1st Place (19) - Spice, herb and vegetable

Batch size 46l:
Water treatment - campdens for chlorine, otherwise as per London water (only 7grams DLS for entire batch)

Grist - OG 1.057, EBC 195. Mash at 67.
MOP 11000g
Crystal 500g
Carafa#1 461g
Chocolate 461g
Black 235g

Hops: - IBU 39
Target 11.2% 27g @60
Magnum 14.2% 13g @60
Willamette 6.3% 42g @40
Willamette 6.3% 20g @ 20

Yeast US05 x 2

After fermentation, rack off into PB or somesuch.
Then toast 700g dessicated coconut in oven for 40min at 150C or until just turning brown - do not burn!! Add 100g of untoasted coconut to the PB with the 700g of toasted coconut - loose.
Leave for 10-14 days, giving a shake around every now and then as the coconut floats to the top.
Prime to 2.4 volumes CO2 and bottle.

[weiht]

Coconut Porter AKA - "liquid Bounty heaven"
1st Place (19) - Spice, herb and vegetable

Batch size 46l:
Water treatment - campdens for chlorine, otherwise as per London water (only 7grams

Grist - OG 1.057, EBC 195. Mash at 67.
MOP 11000g
Crystal 500g
Carafa#1 461g
Chocolate 461g
Black 235g

Hops: - IBU 39
Target 11.2% 27g @60
Magnum 14.2% 13g @60
Willamette 6.3% 42g @40
Willamette 6.3% 20g @ 20

Yeast US05 x 2

After fermentation, rack off into PB or somesuch.
Then toast 700g dessicated coconut in oven for 40min at 150C or until just turning brown - do not burn!! Add 100g of untoasted coconut to the PB with the 700g of toasted coconut - loose.
Leave for 10-14 days, giving a shake around every now and then as the coconut floats to the top.
Prime to 2.4 volumes CO2 and bottle.

Great recipes Looks very similar to mine , absolutely love a coconut porter... Oh I have a fresh keg of it in the keezer

Congrats btw