I am looking to do a 10 gallon brew tomorrow, I would like to do a single hop brew I have the following
600g Challenger
200g Golding
200g Saz
100g Fuggles, Cascade
I would like something hop powerful and IPA-ish just wondering if anyone has a Challenger single hop recipe, or can suggest something using any of the above.
cheers
hb
Challenger heavy recipe
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seymour
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Re: Challenger heavy recipe
Here's a basic Challenger Single-Hop IPA all grain recipe:
10 Imperial gallons = 45.4 litres
It's just a re-working of the same recipe I posted to the Chinook-Goldings thread earlier today.
SEYMOUR CHALLENGER IPA
85% = 16.8 lbs = 7.6 kg, Maris Otter 2-row pale malt
6% = 1.2 lb = .54 kg, British Crystal 50-60L
6% = 1.2 lb = .54kg, Dark brown cane sugar
3% = .6 lb = .27 kg, Oats (flaked, rolled, quick, steel-cut, Scotch, whatever)
MASH @ 65°C, 60 minutes or until converted
BOIL 60 minutes
1.76 oz = 50 g, Challenger hops, 60 minutes
1.76 oz = 50 g, Challenger hops, 30 minutes
1.76 oz = 50 g, Challenger hops, 10 minutes
1.76 oz = 50 g, Challenger hops, dry hop in secondary fermentor until bottling
STATS:
OG: 1.058
ABV: 5.8%
IBU: 59
COLOUR: 8°SRM/16°EBC
This should brew a really cheap, easy, strong and delicious beer. Beautiful amber colour with off-white foam, long-lasting with great lace. The brown sugar and quick oats come from your kitchen. If you wanna skip buying crystal malt too, just take a pound of your base malt, soak it and bake it to make your own (this'll give you some killer bready aromas as well.)
Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle. Irish moss near end of boil for clarity.
Ferment with your favourite English ale yeast. A clean one like Nottingham or Whitbread-dry will emphasize the hops, a fruitier one like Windsor or Fullers will emphasize the caramelized malt and fruitiness from the brown sugar. No matter what, this'll be a very hoppy beer.
If you're not dead-set on a single hop IPA, I think the Goldings have a nicer aroma, especially for the dry hop addition.
10 Imperial gallons = 45.4 litres
It's just a re-working of the same recipe I posted to the Chinook-Goldings thread earlier today.
SEYMOUR CHALLENGER IPA
85% = 16.8 lbs = 7.6 kg, Maris Otter 2-row pale malt
6% = 1.2 lb = .54 kg, British Crystal 50-60L
6% = 1.2 lb = .54kg, Dark brown cane sugar
3% = .6 lb = .27 kg, Oats (flaked, rolled, quick, steel-cut, Scotch, whatever)
MASH @ 65°C, 60 minutes or until converted
BOIL 60 minutes
1.76 oz = 50 g, Challenger hops, 60 minutes
1.76 oz = 50 g, Challenger hops, 30 minutes
1.76 oz = 50 g, Challenger hops, 10 minutes
1.76 oz = 50 g, Challenger hops, dry hop in secondary fermentor until bottling
STATS:
OG: 1.058
ABV: 5.8%
IBU: 59
COLOUR: 8°SRM/16°EBC
This should brew a really cheap, easy, strong and delicious beer. Beautiful amber colour with off-white foam, long-lasting with great lace. The brown sugar and quick oats come from your kitchen. If you wanna skip buying crystal malt too, just take a pound of your base malt, soak it and bake it to make your own (this'll give you some killer bready aromas as well.)
Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle. Irish moss near end of boil for clarity.
Ferment with your favourite English ale yeast. A clean one like Nottingham or Whitbread-dry will emphasize the hops, a fruitier one like Windsor or Fullers will emphasize the caramelized malt and fruitiness from the brown sugar. No matter what, this'll be a very hoppy beer.
If you're not dead-set on a single hop IPA, I think the Goldings have a nicer aroma, especially for the dry hop addition.
Last edited by seymour on Tue Dec 11, 2012 11:13 pm, edited 2 times in total.
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beer today
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Re: Challenger heavy recipe
bang tidy, sounds great thanks
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seymour
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Re: Challenger heavy recipe
Oops, beer today. I was looking at the recipe I posted yesterday and noticed I miscalculated some of my imperial gallon and metric conversions. I have corrected my original post. If you brew what I posted before, it would probably only come out with OG 1.040 and ABV 4%. Sorry about that. If you already purchased your grains, you should reduce the liquid by about 20%.