JBK Prize Winning Recipes

Try some of these great recipes out, or share your favourite brew with other forumees!
oblivious

Re: JBK Prize Winning Recipes

Post by oblivious » Wed May 27, 2009 8:31 pm

Congratulations Ender

aus069

Re: JBK Prize Winning Recipes

Post by aus069 » Tue Oct 06, 2009 2:00 pm

I made this recipe a few months ago . My brew club thought it was good enough to enter it in a comp so I have , but the results won't be announced till October 5. I used my last pint bottle for the comp . #-o So this is the recipe that gave me a 2nd place .
So here is the recipe:
O.G. 1.060 F.G.1.022 5.22 % abv
4.9 kg JW pale
510gm caramel/crystal 40L
510gm carapils
410gm wheat malt
120gm choc malt

25gm Nthn Brewer mash hop
31gm @ 60min boil
38gm Cascade @ 15min
25gm Nthn Brewer @ 10 min
37gm Cascade @ 1 min

Mashed in at 68*C for 1 hr.Did a decoction for 20 min.Never did it before so I thought I would try it.Raised temp to 82*C
and mashed out.
Yeast was WLP 001 Cal Ale =P~
Last edited by aus069 on Sat Feb 27, 2010 10:36 am, edited 1 time in total.

coatesg

Re: JBK Prize Winning Recipes

Post by coatesg » Wed Nov 18, 2009 5:45 pm

"Windrush Bitter" - 1st Place Bitters up to 1040, Sutton CBA 2009

OG: 1034
FG: 1008
IBU: ~31 (Tinseth)
Brew length: 20.5L in fermenter

Maris Otter 3.2kg
Crystal (120EBC) 102g
Light Crystal (60EBC) 102g
Amber 85g

Mashed at 67-68C for 75min.

WGV 14g 8% (slightly old, but in freezer) 90min
EKG 27g 4.6% 90min
EKG 14g 4.6% 15min
EKG 14g 0min
Dry hopped EKG, 10g for 4 days prior to bottling

Yeast: Wyeast 1335 (1.5l starter) - 10 days in fermenter at about 20C (front bedroom...) by which point it was dropping very clear; competition was 4 weeks after brew day.

Judge's notes: "Fruity, hoppy nose. Light refreshing bitter. Long bitter finish."

I was pretty lucky with this - the 8 bottles I entered were fine, but the other 4 gallons that went to corny 3 days after bottling (no time to do both at the same time) tasted badly of an acetone-like smell very quickly and I ditched it as it didn't improve at all (but luckily I didn't ditch the bottled version!). I must have either screwed up the sanitisation or the racking to keg (not rinsing?), or by taking a gallon out and leaving the rest sitting around for a few days I naffed it up...

coatesg

Re: JBK Prize Winning Recipes

Post by coatesg » Wed Nov 18, 2009 5:45 pm

"Mad Boris RIS" (Russian Imperial Stout)
Runner-up: Mild, Porter & Stout - Sutton CBA 2009

OG: 1090
FG: 1022
IBU: ~81 (Tinseth)
Brew length: about 4 Gallons (in fermenter)

6kg Pale Malt
375g Wheat Malt
375g Light Crystal (60EBC)
375g Amber
375g Chocolate
375g Roast Barley

200g Dark brown sugar

100g EKGs (5.7%)
20g Target (9%)
(2 Hr boil)

2x packets S-04.

Judge's comments: "Good complex flavours. Well balanced beer."

Competition was a year and a week after brew day. The ferment was impressive, and created >2 gallons of yeasty foam, which blew through the airlock and seeped out of the fridge all over the kitchen leaving a black sticky mess... placed into the bath until the ferment died down a little. NB: Historically, not a completely authentic recipe, but I don't think it did it any harm ;)

aus069

Re: JBK Prize Winning Recipes

Post by aus069 » Sat Feb 27, 2010 10:35 am

Well another competition and another prize. This is for all of you who like a TTL .
This placed 3rd at the Beerfest 2010 comp held at the Grand Ridge Brewery Mirboo Nth Victoria .

4.5 kg GP malt
500 gm Munich Malt
110 Choc Malt

O.G.1.048
F.G. 1.014
Colour 13.5 SRM
IBU 33.1
ABV 4.43 %

50 gms Fuggles for 60 min
30 gms East Kent Goldings for 15 min
25 gms Styrian for 5 min
25 gms Styrian @ flame out

Wyeast 1469 2lt starter

Dry roasted 1 kg of GP in oven for 3 hrs starting temp @ 70* C ramping up to 120* C over the 3 hr period.
Masned in @ 65* C for 90 min , raised temp to 75.5* C for mash out rested for 10 min drained and sparged until a boil vol of 31 lts was achieved . Boiled for 90 min added hops and cooled to 18* C .

ABV 4.43 %

BarnsleyBrewer
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Re: JBK Prize Winning Recipes

Post by BarnsleyBrewer » Wed Aug 04, 2010 7:37 pm

Home Brew competition The Harlequin Sheffield 2010...
2nd Place....

Old Bernard (46 Litre)
Ingredients
Amount Item Type % or IBU
8.50 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 88.54 %
0.60 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.25 %
0.30 kg Wheat, Torrified (1.7 SRM) Grain 3.13 %
0.20 kg Chocolate Malt (450.0 SRM) Grain 2.08 %
170.00 gm Challenger [6.40 %] (60 min) Hops 51.7 IBU
40.00 gm Bobek [5.00 %] (Dry Hop 5 days)
2 Pkgs Nottingham Yeast-Ale
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.61 % Actual Alcohol by Vol: 4.56 %
Bitterness: 53.0 IBU Calories: 483 cal/l
Est Color: 15.3 SRM Color: Color

BB :D
"Brewing Fine Ales in Barnsley Since 1984"
- - - - - - - 30 years (1984 - 2014)- - - - - - -
Pints Brewed in 2018......... 416
Pints brewed in 2017.. 416
Pints brewed in 2016.. 208
Pints brewed in 2015.. 624
Pints brewed in 2014.. 832

WishboneBrewery
CBA Prizewinner 2010
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Location: Keighley, West Yorkshire
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Re: JBK Prize Winning Recipes

Post by WishboneBrewery » Sun Sep 19, 2010 9:59 am

1st Prize in the Strong Ale class at the 2010 CBA Competition at the Copper Dragon Brewery.

Original Brewday Post: viewtopic.php?f=24&t=34826

Over-run By Yanks v1.2

Fermentables:
Lager Malt - 2200g - 45%
Wheat Malt - 2200g - 45%
Munich Malt - 390g - 8%
Crystal Malt - 98g - 2%

Hops:
Pacific Gem @ 60 mins - 12g (First Wort Hop)
Nelson Sauvin @ 15 mins - 30g
Cascade @ 15 mins - 20g
Centennial @ 15 mins - 30g
Nelson Sauvin @ 0 mins - 46g (80c Steep for 30mins)
Cascade @ 0 mins - 30g (80c Steep for 30mins)
Centennial @ 0 mins - 30g (80c Steep for 30mins)

Final Volume: 23 Litres
Original Gravity: 1.048 - I actually hit 1052
Final Gravity: 1.011
Alcohol Content: 4.8% ABV
Total Liquor: 33.2 Litres
Mash Liquor: 12.2 Litres
Mash Efficiency: 75 %
Bitterness: 62 EBU
Colour: 11 EBC

90minute Mash @ 66c followed by a 60minute Boil.
Yeast was Safale US-05 thick yeast skimmed from my previous brew.

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simple one
CBA Prizewinner 2010
Posts: 1929
Joined: Tue Oct 28, 2008 11:35 am
Location: Wivenhoe

Re: JBK Prize Winning Recipes

Post by simple one » Mon Sep 20, 2010 12:03 am

1st Prize in the Belgian Speciality Ale class at the 2010 CBA Competition at the Copper Dragon Brewery.

"The Sky at Night"

Fermentables
Pilsner Malt 3 EBC 3010 grams 51.7%
Pale Malt 5 EBC 2010 grams 34.5%
Sugar, Household White 0 EBC 300 grams 5.2%
Home made sugar candy 5 EBC 500 grams 8.6%

Hops
Saaz Whole 3.3 % 90 mins 0 lbs. 1.1 oz 30 grams 28.6%
Golding Whole 4.7 % 90 mins 0 lbs. 0.9 oz 25 grams 23.8%
Saaz Whole 3.3 % 15 mins 0 lbs. 1.8 oz 50 grams 47.6%

Final Volume: 21 Litres
Original Gravity: 1.062
Final Gravity: 1.006
Alcohol Content: 7.3% ABV
Total Liquor: 31.1 Litres
Mash Liquor: 12.5 Litres
Mash Efficiency: 67 %
Bitterness: 31 EBU
Colour: about 5 EBC

Stopped sparging very early.
Yeast - WYeast 1214 Fermented at 20-22C for first two days, 27C through to the end of ferment.
Stored for a year.

Brewday Thread: viewtopic.php?f=24&t=25726&start=0 (entered as a Belgian Strong Blonde, rather than a Trippel)
Hard to find the time.... But getting the occasional one in now and again.

steve_flack

Re: JBK Prize Winning Recipes

Post by steve_flack » Mon Sep 20, 2010 8:36 am

First Prize - Interregional ( Category 8 ) at CBA 2010 Nationals at Copper Dragon Brewery


Recipe: IPA
Style: 14B-India Pale Ale(IPA)-American IPA

Recipe Overview

Wort Volume Before Boil: 45.00 l
Wort Volume After Boil: 42.00 l
Volume Transferred: 42.00 l
Water Added: 0.00 l
Volume At Pitching: 42.00 l
Final Batch Volume: 38.00 l
Expected Pre-Boil Gravity: 1.054 SG
Expected OG: 1.058 SG
Actual OG: 1.060
Expected FG: 1.019 SG
Actual FG: 1.012 SG
Expected ABV: 5.2 %
Actual ABV: 6.4%
Expected IBU (using Rager): 55.5
Expected Color: 17.9 EBC
Expected Apparent Attenuation: 66.5 %
Actual Apparent Attenuation: 80%
Expected Mash Efficiency: 72.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 20 degC

Fermentables
UK Pale Ale Malt 8.850 kg (80.5 %) In Mash/Steeped
UK Caramalt 0.830 kg (7.5 %) In Mash/Steeped
UK Munich Malt 0.545 kg (5.0 %) In Mash/Steeped
UK Wheat Malt 0.545 kg (5.0 %) In Mash/Steeped
UK Dark Crystal 0.225 kg (2.0 %) In Mash/Steeped

Hops
German Hallertauer Magnum (15.1 % alpha) 50 g Bagged Whole Hops used All Of Boil
US Cascade (6.6 % alpha) 30 g Bagged Pellet Hops used 15 Min From End
US Willamette (5.0 % alpha) 30 g Bagged Pellet Hops used 15 Min From End
US Cascade (6.6 % alpha) 60 g Bagged Pellet Hops used At turn off
US Cascade (6.6 % alpha) 60 g Loose Pellet Hops used Dry-Hopped

Other Ingredients

Yeast: White Labs WLP002-English Ale

Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 65 degC for 60 mins

Recipe Notes
Late hops steeped at 80C for 20 minutes
Dry hopped in fermenter at 20C for 3 days.

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bosium
CBA Prizewinner 2010
Posts: 732
Joined: Thu Sep 04, 2008 9:10 am
Location: Cape Town, South Africa

Re: JBK Prize Winning Recipes

Post by bosium » Fri Nov 12, 2010 12:49 pm

Angry Yank Pale Ale
CBA 2010 Nationals at Copper Dragon Brewery
American Pale Ale
1st Place Specialty Beers (Class 7)
Judges Choice Champion Beer

OG: 1.051
FG: 1.011
IBU: 34
EBC: 19

5.2% ABV
77.6% Apparent Attenuation

Grist:
(24L Brewlength)
63% Maris Otter Pale (Fawcetts)
25% Vienna Malt (7 EBC Brupaks)
3% Melanoiden Malt (50 EBC Weyermann)
3% Caramunich I (90 EBC Weyermann)
3% Dark Crystal (240 EBC Fawcetts)
3% Flaked Barley

Hops:
(Tinseth formula, all whole flowers)
14.5IBU 40g Amarillo 9.5% - 15 mins
11.6IBU 40g Cascade 7.6% - 15 mins
4.4IBU 30g Amarillo 9.5% - 5 mins
3.5IBU 30g Cascade 7.6% - 5 mins
30g Amarillo Dry Hop 10 days
30g Cascade Dry Hop 10 days

Servomyces and Whirlfloc added at 10 minutes from end.
60 minute mash, single infusion at 152F / 66.5C.
60 minute boil, all hops in last 15 minutes.

2x 11g packets dry Nottingham yeast, rehydrated.
60s pure O2, fermented at 15C and ramped up for a diacetyl rest near the end of primary fermentation.

Equal parts of calcium chloride and gypsum to try target a chloride / sulphate ratio just on the bitter side, but to get my mash in the pH 5.2 range.

The beer was lagered for three months, before force carbonating in the keg. There was always a slight haze from the dry hops.

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mixbrewery
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Re: JBK Prize Winning Recipes

Post by mixbrewery » Sun Nov 14, 2010 2:56 pm

Runner up - 2010 Craft Brewing Festival (Sutton) :D :D :D
Category - Bitter 1045 and above

Independence Pale Ale

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (Kg): 10.40
Anticipated OG: 1.048 Plato: 11.926
Anticipated EBC: 17.8
Anticipated IBU: 29.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Actual OG: 1.047 Plato: 11.435
Actual FG: 1.010 Plato: 2.560

Grain
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
77.9 8.10 kg. Pale Malt(2-row) Great Britain 1.038 5
12.5 1.30 kg. Cara Malt Great Britain 1.034 20
9.6 1.00 kg. Amber Malt UK 1.032 100

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Cascade Pellet 7.40 16.8 90 min.
40.00 g. Cascade Pellet 7.40 7.5 15 min.
40.00 g. Chinook Pellet 11.40 4.8 0 min.

Extras - 2 Whirlfoc Tablets 15 Min.(boil)

Yeast - Fermentis US-05 SafAle Multi Ale
Check out the beers we have for sale @ Mix Brewery

pokerswazi

Re: JBK Prize Winning Recipes

Post by pokerswazi » Sun Nov 14, 2010 9:51 pm

First place in speciality class and overall champion at the 2010 Craft Brewing Festival (Sutton) \:D/

Riwaka (American Pale Ale)

Original Gravity (OG): 1.045 (°P): 11.2
Colour (SRM): 7.6 (EBC): 15.0
Bitterness (IBU): 36.7 (Tinseth)

3800 grams (90.05%) Pale Ale Malt
210 grams (4.98%) Crystal 60
210 grams (4.98%) Munich II

7 grams (0.4 g/L) Columbus (16% Alpha) @ 65 Minutes (Boil)
12 grams (0.6 g/L) Riwaka (6.1% Alpha) @ 60 Minutes (Boil)
13 grams (0.7 g/L) Riwaka (6.1% Alpha) @ 30 Minutes (Boil)
30 grams (1.5 g/L) Riwaka (6.1% Alpha) @ 10 Minutes (Boil)
45 grams (2.3 g/L) Riwaka (6.1% Alpha) @ 0 Minutes (Aroma)

Whirlfloc tablet x1 @ 5 minutes (Boil)

Single step Infusion at 66°C for 60 Minutes. Boil for 75 Minutes

Fermented at 20°C with Safale US-05


Recipe Generated with BrewMate

It is important to note that my efficiency was only 68% so it would be best to use the percentages when calculating the grain bill for your own system

coatesg

Re: JBK Prize Winning Recipes

Post by coatesg » Sun Nov 14, 2010 11:08 pm

"Yew Tree Ale"
Winner: Bitters over 1045, Sutton Nov 2010

Brewlength ~22L (a corny and 6 bottles)

4.6kg Pale malt
300g Wheat malt
200g Munich
200g Caramalt

Mash 67C

150g Golden Syrup

28g WGV 8% 60min
52g Fuggles 3.8% 60min
14g Fuggles 3.8% 30min
14g Fuggles 3.8% 5min
14g Fuggles 3.8% 0min

Yeast WLP005 Ringwood.
OG1057, IBU: ~48.

Beer was brewed in May 2010 and bottled straight out of the FV with 1/2tsp sugar.

scarer

Re: JBK Prize Winning Recipes

Post by scarer » Sun Nov 14, 2010 11:43 pm

Recipe: Blonde Bombshell
Runner Up in the Bitter category up to 1044 Sutton 2010

Recipe Overview

Final Batch Volume: 20.00 l

OG: 1.044 SG
FG: 1.012 SG
ABV: 4.2 %

IBU (using Tinseth): 39
Expected Color: 6.6 SRM
Mash Efficiency: 80.0 %
Boil Duration: 70.0 mins
Fermentation Temperature: 20 degC

Fermentables
UK Pale Ale Malt 3.900 kg (89.0 %)
UK Munich Malt 0.265 kg (6.0 %)
Belgian Diastatic Amber Malt 0.217 kg (5.0 %)

Hops
NZ Motueka (6.5 % alpha) 10 g First Wort Hopped
US Ahtanum (5.0 % alpha) 8 g First Wort Hopped
US Simcoe (13.0 % alpha) 6 g First Wort Hopped
NZ Motueka (6.5 % alpha) 10 g 40 Min From End
US Ahtanum (5.0 % alpha) 10 g 40 Min From End
US Simcoe (13.0 % alpha) 6 g 40 Min From End
NZ Motueka (6.5 % alpha) 30 g At turn off
US Ahtanum (5.0 % alpha) 30 g At turn off
US Simcoe (13.0 % alpha) 20 g At turn off

Other Ingredients

Yeast: White Labs WLP002-English Ale

Mash Schedule
Mash Type: Full Mash
Single Step Infusion (67C)

FarmBrew

Re: JBK Prize Winning Recipes

Post by FarmBrew » Sat Feb 19, 2011 3:05 pm

Saison D'Carrechou II

2nd Place in Belgian Category at CBA Nationals at Skipton 2010

2.6Kg Lager Malt
1.0Kg Spelt Flakes
0.6Kg Diastatic Amber Malt
100g Acid Malt
50g Melanoidin Malt

OG 1050. est IBU 21 for 20L

Single infusion mash at 64C for 2hrs

75min Boil. Styrian Goldings 75min plus a handful ~10g at 15min

Pitched with White labs Saison I from starter @ 22.5C. Temp raised to 27C over 2 days.

left to reach terminal grav - under 1009

Conditioned in tank at 4C for 4weeks (Hang on that's not traditional :roll: )

Served on draft but I still have some bottled stuff left... =P~

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