Hi all, looking for some recipes/clones but hopefully based around what I currently have in stock.
These are a list of my favorite beers.
Kelham Island Easy Rider/Pale Rider
Bradfield Brewery BLonde (really want to clone this, so please give me a blonde recipe)
Hobgoblin
Duvel
Brewdog Punk IPA
pretty much all the Flying god Pale ales/IPAs
But I really want to make a Blonde/pale at the minute anyone got a good recipe?
Here is what I currently have (btw making 11ltrs)
OM Pale Malt
Amber Malt
Crystal malt
Wheat Malt
Toffied Wheat
(all from Worchester Hop Shop)
Hops I have are
EKGoldings
Admiral
Fuggles
Challenger
Thanks for the help.
Recipes NEEDED :)
Recipes NEEDED :)
Last edited by Cozzyb on Sat Sep 15, 2012 5:55 pm, edited 1 time in total.
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Manx Guy
Re: Recipes NEEDED :)
Hi
You don't mention if you extract brew or are all grain...
As you don't list pale malt or extract...
Have you any brewing software?
You can download graham wheelers beer engine via a link on the links section of this forum.
It will be a big help then you can do some googling if no one on here is able to give you a recipe for what you are after.
Btw I brewed an ok version of pale rider by using95% pale and 5% wheat malt and willamette hops to 40 ibu with half of those added in the last ten mins.
You could use challenger and Goldings too as you have those!
Good luck and happy brewing!
Guy
You don't mention if you extract brew or are all grain...
As you don't list pale malt or extract...
Have you any brewing software?
You can download graham wheelers beer engine via a link on the links section of this forum.
It will be a big help then you can do some googling if no one on here is able to give you a recipe for what you are after.
Btw I brewed an ok version of pale rider by using95% pale and 5% wheat malt and willamette hops to 40 ibu with half of those added in the last ten mins.
You could use challenger and Goldings too as you have those!
Good luck and happy brewing!
Guy
Re: Recipes NEEDED :)
Woops my bad, Ottis M Pale malt, all grain in 11ltr batches.
Brewing software, I have beersmith but need to learn how to use
Brewing software, I have beersmith but need to learn how to use
Re: Recipes NEEDED :)
Okay decided to go it my own a little for the Blonde, used a mixture of two recipes
2kg of Marris Ottis
100g of Wheat Malt
100g of Toffied Malt
100g of Dextrose added to make it lighter
20g of Admiral at 60min
10g of EKG at 10min
4g of Irish Moss at 10min
Mashed at 66-67 for about 80 mins, then did a 10 min mash out at around 71c. Sparged with 70c water, about 2 litres of.
OG of 1.044 once topped up to 11ltr from 9.5ish, little higher then I wanted, was intended as a session ale, Beersmith shows effiecency of 71.4% pretty damn chuffed for my second ever BIAB. Added more water to 15ltrs so bring OG down.
Brewed with half a pack of Safe Ale 04, will be for 2 weeks likely.
2kg of Marris Ottis
100g of Wheat Malt
100g of Toffied Malt
100g of Dextrose added to make it lighter
20g of Admiral at 60min
10g of EKG at 10min
4g of Irish Moss at 10min
Mashed at 66-67 for about 80 mins, then did a 10 min mash out at around 71c. Sparged with 70c water, about 2 litres of.
OG of 1.044 once topped up to 11ltr from 9.5ish, little higher then I wanted, was intended as a session ale, Beersmith shows effiecency of 71.4% pretty damn chuffed for my second ever BIAB. Added more water to 15ltrs so bring OG down.
Brewed with half a pack of Safe Ale 04, will be for 2 weeks likely.
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Manx Guy
Re: Recipes NEEDED :)
Hi!
Good for you ! I'm sure that will turn out a good beer, do you plan to bottle?
I found a good blonde recipe, its a nice balanced beer.
I have given you the percentages so you can enter it into Beer smith for your own volumes and effeciencies (although it is based on 75%).
OG 1045 Est. FG1011
Colour est 8-10EBC (Blonde!)
Pale malt 95%
Crystal Malt 5%
Mash at 66-67C
Hop(s) of your choice at 60mins to 24IBU
No late hops
That should give you a classic Blonde ale to use as a base and experiemnt with different hops and bitterness levels etc.
Cheers!
Guy
Good for you ! I'm sure that will turn out a good beer, do you plan to bottle?
I found a good blonde recipe, its a nice balanced beer.
I have given you the percentages so you can enter it into Beer smith for your own volumes and effeciencies (although it is based on 75%).
OG 1045 Est. FG1011
Colour est 8-10EBC (Blonde!)
Pale malt 95%
Crystal Malt 5%
Mash at 66-67C
Hop(s) of your choice at 60mins to 24IBU
No late hops
That should give you a classic Blonde ale to use as a base and experiemnt with different hops and bitterness levels etc.
Cheers!
Guy
Re: Recipes NEEDED :)
Bump for more recipes.
Also remembered a beer I love, but I doubt anyone will know it unless from Sheffield, Bradfield Brewery Famers Blonde.
Also remembered a beer I love, but I doubt anyone will know it unless from Sheffield, Bradfield Brewery Famers Blonde.
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seymour
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Re: Recipes NEEDED :)
SEYMOUR-COZZYB BASIC IPA
6 US gallons = 5 imperial gallons = 22.7 liters
85% = 10 lbs = 4.5 kg, Maris Otter 2-row pale malt
6% = .7 lb = .32 kg, Crystal Malt
6% = .7 lb = .32 kg, Molasses or Dark Brown Sugar
3% = .35 lb = .16 kg, Torrified Wheat
.88 oz = 25g, Admiral hops - 60 minutes remaining
.88 oz = 25g, Challenger hops- 30 minutes remaining
.88 oz = 25g, Fuggles hops - 5 minutes remaining
1.76 oz = 50g, East Kent Goldings hops - dry hop in secondary fermentor until bottling
Single temp mash 65° C
90 minute boil, start hops at 60 minutes remaining
Stats assume 80% mash efficiency and 75% yeast attenuation:
OG: 1.057
ABV: 5.5
IBU: 48
Colour: 8°SRM/16°EBC
This should brew a cheap, easy, strong and delicious beer. Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle. Irish moss near end of boil for clarity. Ferment with your favorite English ale yeast. A clean one like Nottingham or Whitbread-B 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 is gonna be a very hoppy beer. I have a feeling this'll taste like an English interpretation of Stone Arrogant Bastard.
6 US gallons = 5 imperial gallons = 22.7 liters
85% = 10 lbs = 4.5 kg, Maris Otter 2-row pale malt
6% = .7 lb = .32 kg, Crystal Malt
6% = .7 lb = .32 kg, Molasses or Dark Brown Sugar
3% = .35 lb = .16 kg, Torrified Wheat
.88 oz = 25g, Admiral hops - 60 minutes remaining
.88 oz = 25g, Challenger hops- 30 minutes remaining
.88 oz = 25g, Fuggles hops - 5 minutes remaining
1.76 oz = 50g, East Kent Goldings hops - dry hop in secondary fermentor until bottling
Single temp mash 65° C
90 minute boil, start hops at 60 minutes remaining
Stats assume 80% mash efficiency and 75% yeast attenuation:
OG: 1.057
ABV: 5.5
IBU: 48
Colour: 8°SRM/16°EBC
This should brew a cheap, easy, strong and delicious beer. Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle. Irish moss near end of boil for clarity. Ferment with your favorite English ale yeast. A clean one like Nottingham or Whitbread-B 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 is gonna be a very hoppy beer. I have a feeling this'll taste like an English interpretation of Stone Arrogant Bastard.
Last edited by seymour on Mon Oct 15, 2012 4:35 pm, edited 1 time in total.
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seymour
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Re: Recipes NEEDED :)
SEYMOUR-COZZYB KOLSCH
All-grain recipe
6 US gallons = 5 imperial gallons = 22.7 liters
84.8% = 7 lbs = 3.18 kg, Maris Otter 2-row pale malt
12.1% = 1 lb = 454 g, Wheat malt
3% = .25 lb = 113 g, Amber malt
Bittering hops: 1.25 oz = 35g, Fuggles - 60 minutes remaining
Aroma hops: .5 oz = 14 g, Fuggles - 5 minutes remaining
Mash at 150°F/66°C for 90-120 minutes, or until thoroughly converted
90 minute boil, start hops at 60 minutes remaining
Ferment at 62-68°F/16-20°C
Prime with ¾ cup white sugar, boiled with a bit of water
Store bottles 1 week at fermentation temperature, then 3 weeks at 40-50°F/4-10°C.
Stats assume 80% mash efficiency and 75% yeast attenuation:
OG: 1.042
ABV: 4.1%
IBU: 22
Color: 5°SRM/10°EBC
This should brew a fairly true-to-style Kolsch ale using your existing ingredients. Very light, crisp and refreshing. Pinch of calcium carbonate in mash, Irish moss near end of boil for clarity. Use only Fuggles hops, as it's the closest thing you got to "noble." If you payout for a real German ale or Kolsch yeast such as: White Labs WLP029 or WLP036, Wyeast 2565 or Wyeast 1007, etc, then you should do well in competitions.
All-grain recipe
6 US gallons = 5 imperial gallons = 22.7 liters
84.8% = 7 lbs = 3.18 kg, Maris Otter 2-row pale malt
12.1% = 1 lb = 454 g, Wheat malt
3% = .25 lb = 113 g, Amber malt
Bittering hops: 1.25 oz = 35g, Fuggles - 60 minutes remaining
Aroma hops: .5 oz = 14 g, Fuggles - 5 minutes remaining
Mash at 150°F/66°C for 90-120 minutes, or until thoroughly converted
90 minute boil, start hops at 60 minutes remaining
Ferment at 62-68°F/16-20°C
Prime with ¾ cup white sugar, boiled with a bit of water
Store bottles 1 week at fermentation temperature, then 3 weeks at 40-50°F/4-10°C.
Stats assume 80% mash efficiency and 75% yeast attenuation:
OG: 1.042
ABV: 4.1%
IBU: 22
Color: 5°SRM/10°EBC
This should brew a fairly true-to-style Kolsch ale using your existing ingredients. Very light, crisp and refreshing. Pinch of calcium carbonate in mash, Irish moss near end of boil for clarity. Use only Fuggles hops, as it's the closest thing you got to "noble." If you payout for a real German ale or Kolsch yeast such as: White Labs WLP029 or WLP036, Wyeast 2565 or Wyeast 1007, etc, then you should do well in competitions.
Last edited by seymour on Wed Oct 17, 2012 12:04 pm, edited 1 time in total.
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seymour
- It's definitely Lock In Time
- Posts: 6390
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Re: Recipes NEEDED :)
SEYMOUR-COZZYB BITTER
All-grain recipe
6 US gallons = 5 imperial gallons = 22.7 liters
78% = 7 lbs= 3.18 kg, Maris Otter 2-row pale malt
11% = 1 lb = 454 g, Crystal malt
11% = 1 lb = 454 g, Torrified wheat
Bittering hops: 1 oz = 28g, Challenger - 60 minutes remaining
Aroma hops: 1 oz = 28g, East Kent Goldings - 15 minutes remaining
Mash at 153°F/67°C for 60-90 minutes, or until converted
90 minute boil, start hops at 60 minutes remaining
Ferment at 62-68°F/16-20°C
Prime with ½ cup dark brown sugar, boiled with a bit of water
Store 1 week at fermentation temperature, then 3 weeks at 50-60°F/10-16°C.
Stats assume 80% mash efficiency and 75% yeast attenuation:
OG: 1.045
ABV: 4.4%
IBU: 31
Colour: 9°SRM/18°EBC
This should brew a tasty pint of bitter using your existing ingredients. Pinch of calcium carbonate in mash, Irish moss near end of boil for clarity. Ferment with your favourite English ale yeast, a low-med attenuator like Windsor or Fullers might be best.
All-grain recipe
6 US gallons = 5 imperial gallons = 22.7 liters
78% = 7 lbs= 3.18 kg, Maris Otter 2-row pale malt
11% = 1 lb = 454 g, Crystal malt
11% = 1 lb = 454 g, Torrified wheat
Bittering hops: 1 oz = 28g, Challenger - 60 minutes remaining
Aroma hops: 1 oz = 28g, East Kent Goldings - 15 minutes remaining
Mash at 153°F/67°C for 60-90 minutes, or until converted
90 minute boil, start hops at 60 minutes remaining
Ferment at 62-68°F/16-20°C
Prime with ½ cup dark brown sugar, boiled with a bit of water
Store 1 week at fermentation temperature, then 3 weeks at 50-60°F/10-16°C.
Stats assume 80% mash efficiency and 75% yeast attenuation:
OG: 1.045
ABV: 4.4%
IBU: 31
Colour: 9°SRM/18°EBC
This should brew a tasty pint of bitter using your existing ingredients. Pinch of calcium carbonate in mash, Irish moss near end of boil for clarity. Ferment with your favourite English ale yeast, a low-med attenuator like Windsor or Fullers might be best.
Last edited by seymour on Thu Nov 01, 2012 7:45 pm, edited 1 time in total.
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seymour
- It's definitely Lock In Time
- Posts: 6390
- Joined: Wed Jun 06, 2012 6:51 pm
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Re: Recipes NEEDED :)
And one more cool one to grow on. Berliner Weiss is an unboiled, cloudy, deliciously tart and acidic light wheat ale. I've posted this a couple times before, and I'm determined to talk one of you into brewing it! I stole this recipe from Joe McPhee on Ratebeer.com. He called for Pilsener malt, but I substituted your Maris Otter. He called for Hallertauer hops, but I've subbed your Admiral hops. It's so cheap and easy and tasty.
JJ Berliner Weisse
Adapted from a Ratebeer recipe by JoeMcPhee
6 US gallons = 5 imperial gallons = 22.7 liters
50% = 4 lbs = 1.8 kg, Maris Otter malt
50% = 4 lbs = 1.8 kg, Wheat malt
Hops: 0.25 oz = 7.1 g, Admiral
Yeast: Nottingham
INSTRUCTIONS:
1. Crush malt and combine. Remove 0.5 lbs/227g from total bill, set aside.
2. Dough-in at 120°F/49°C and do a protein rest for 30 minutes.
3. Stir hops into the mash, raise temperature to 154°F/68°C for 60 minutes.
4. Mash-out at 172°F/78°C for 10 minutes.
5. Sparge to collect 6 US gallons/5 imperial gallons/22.7 liters of wort.
6. Cool the wort and split the batch (this is a no-boil recipe) into a 4.5 US gallon batch and a 1.5 US gallon batch.
7. Pitch your yeast pack into the 4.5 US gallon batch and ferment normally.
8. To the 1.5 US gallon batch add the grain you set aside at the beginning and allow to sour outside, the hotter the better. Let it go for at least 3-4 days, we got good results after 6 days of souring. This batch will look disgusting, a thick white film will cover the surface and it will smell and taste extremely sour.
9. Pour this batch through cheesecloth or strainer into the larger batch, stir.
10. After 1-2 days rack to secondary for one week.
11. Prime for high level of carbonation and bottle/keg.
STATS:
OG : 1.031
FG : 1.006
ABV : 3.2%
Here's another good version with more background info: http://hopwild.com/2010/04/01/recipe-be ... -naturale/
JJ Berliner Weisse
Adapted from a Ratebeer recipe by JoeMcPhee
6 US gallons = 5 imperial gallons = 22.7 liters
50% = 4 lbs = 1.8 kg, Maris Otter malt
50% = 4 lbs = 1.8 kg, Wheat malt
Hops: 0.25 oz = 7.1 g, Admiral
Yeast: Nottingham
INSTRUCTIONS:
1. Crush malt and combine. Remove 0.5 lbs/227g from total bill, set aside.
2. Dough-in at 120°F/49°C and do a protein rest for 30 minutes.
3. Stir hops into the mash, raise temperature to 154°F/68°C for 60 minutes.
4. Mash-out at 172°F/78°C for 10 minutes.
5. Sparge to collect 6 US gallons/5 imperial gallons/22.7 liters of wort.
6. Cool the wort and split the batch (this is a no-boil recipe) into a 4.5 US gallon batch and a 1.5 US gallon batch.
7. Pitch your yeast pack into the 4.5 US gallon batch and ferment normally.
8. To the 1.5 US gallon batch add the grain you set aside at the beginning and allow to sour outside, the hotter the better. Let it go for at least 3-4 days, we got good results after 6 days of souring. This batch will look disgusting, a thick white film will cover the surface and it will smell and taste extremely sour.
9. Pour this batch through cheesecloth or strainer into the larger batch, stir.
10. After 1-2 days rack to secondary for one week.
11. Prime for high level of carbonation and bottle/keg.
STATS:
OG : 1.031
FG : 1.006
ABV : 3.2%
Here's another good version with more background info: http://hopwild.com/2010/04/01/recipe-be ... -naturale/
Last edited by seymour on Wed Oct 17, 2012 12:05 pm, edited 1 time in total.
Re: Recipes NEEDED :)
Wow dude, thank you so much, will give them a look now, and make one tonight 
Re: Recipes NEEDED :)
Bump for more recipes
Using any hops and grains now as I will be shopping soon and want to buy a bunch of more grains/hops
Also Seymour I am tempted to try that wheat beer, but I will have to see if I have the balls to try it.
Using any hops and grains now as I will be shopping soon and want to buy a bunch of more grains/hops
Also Seymour I am tempted to try that wheat beer, but I will have to see if I have the balls to try it.
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crafty john
Re: Recipes NEEDED :)
Just have a feel of your ball bagCozzyb wrote:Bump for more recipes
Using any hops and grains now as I will be shopping soon and want to buy a bunch of more grains/hops
Also Seymour I am tempted to try that wheat beer, but I will have to see if I have the balls to try it.
that will tell you if you have the balls I am sure you do, my ball bag aint that big and I will try anything 
Re: Recipes NEEDED :)
So, how do you leave it outside for a few days? just open to the air with something on top to stop things dropping in? or what ha.
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seymour
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Re: Recipes NEEDED :)
Many people leave it wide open to the breezes. I get a little freaked-out imagining all the insects which would be attracted to the sweet wort, so I leave a loose lid sorta cocked to one side. Other people suggest stretching some cheesecloth over it. I usually include some aciduated malt or use a lacto-bacterial starter, so I'm not relying so much on wild stuff blowing into the pot. Theoretically, since it's not boiled, there are enough microbes on the grain husks and mash-hops to start a sour fermentation...