JBK Members House Ale Recipes

[J_P]

HI all

Today sees me brewing up another batch of Jolly Roger Ale, this will be the third time I've brewed it. This has got me thinking does anyone else have a "House Ale"? Here's mine

Jolly Roger 23l

Grain Bill
4.2Kg Pale Malt (Maris Otter)
0.3Kg Torrified Wheat
0.15Kg Crystal

Mashed in 12l at ~65C for 90 Minutes

Hopping Schedule
17g First Gold @ 90mins - 12IBUs
25g Challenger @ 90mins - 12IBUs
20g Challenger @ 15mins
35g Challenger @ 0 mins

Add kettle finnings at 10 minutes. You should end up with a fermenter full of 1.045 wort. Initially I fermented with US05 which leaves the ale really refreshing and ideal for summer. Today I'm attempting to get some yeasty notes in there by trying WLP007 dry English ale yeast..

[Wez]

I'd have to say that my house ale is Grumpy Bum, it's a beer that suits all-year around, i've been playing with the recipie to get it spot on (to my taste) and i'm hoping that i've got it right with the last brew, which was:

Grumpy Bum (25L)
Target OG 1043 (based on 75% Brewhouse Efficiency)
EBU - 45
90 Minute 68c Mash
90 Minute Boil

4130gm Pale Malt (MO) 86.40%
410gm Crystal Malt 8.58%
240gm Cara-Pils 5.02%
85gm Oregon Fuggles [4.70 %] (90 min) Hops 40.3 IBU
35.00 gm Styrian Goldings [3.30 %] (15 min) Hops 5.4 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc

Gervin English Ale yeast 1 sachet 11g

The latest tweak was to add in the cara-pils to aid head retention, seems to be doing the trick with the sneaky samples i've tried

Good thread J_P

[Gurgeh]

i'd have to say my golden ale - sort of a cascade tweak on crouch vale's brewers gold.

25L @ 1.045

3KG lager malt
3KG pale malt

mash at 65 for 1hr, with ph 5.2 and water treated with campden

boil 60 mins

60 mins x 30g brewers gold
15 mins x 35g brewers gold, 35g cascade, 1 whirlfloc
0 mins x 10g of brewers gold, 10g cascade

crouch vale yeast @ 18C for 7 days, 1C for 3 days then corny & bottles for 3 weeks at 1C.

[mysterio]

Here's mine, works just as well with Safale SO4. The toasted malt is uncrushed maris otter in the oven 180C for 35 minutes. You could replace the hops with Styrians or Fuggle and it will still be great.

Geoff's Bitter
Standard/Ordinary Bitter

Type: All Grain
Batch Size: 12.00 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00

Ingredients

Amount Item Type % or IBU
6.70 kg Pale Malt, Maris Otter (5.9 EBC) Grain 86.90 %
0.57 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 7.39 %
0.44 kg Toasted Malt (53.2 EBC) Grain 5.71 %
100.00 gm Goldings, East Kent [4.20 %] (60 min) Hops 22.4 IBU
60.00 gm Goldings, East Kent [4.20 %] (30 min) Hops 10.3 IBU
80.00 gm Goldings, East Kent [4.20 %] (1 min) Hops 0.8 IBU
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

Beer Profile

Measured Original Gravity: 1.037 SG
Measured Final Gravity: 1.012 SG
Bitterness: 33.5 IBU
Est Color: 21.7 EBC

Mash Profile

Total Grain Weight: 7.71 kg
Sparge Water: 10.48 gal

My Mash Step Time Name Description Step Temp
60 min Step Add 20.05 L of water at 74.7 C 68.0 C

[spearmint-wino]

Mysterio, that looks like an interesting and complex brew. Another one to add to the list methinks .

I reckon I'm with DaaB on my 'house' ales. Although I don't have a stock recipe no matter what else is on I always seem to have a pale/golden ale on tap. So far the beer I've brewed the most is that ol' forum favourite Styrian Stunner

[iowalad]

Mysterio,

Do you allow your toasted grain to sit for awhile before use? I have never toasted my own and it seems interesting.

[mysterio]

I know the advice in Mosher's book is to leave it a week but I just left it a couple of days, doesn't seem to be a problem. Then again i'm only lightly toasting it. Give it a go, theres nothing to it.

[johnmac]

I often end up brewing something with Maris Otter, plus carapils or light crystal and wheat to about 1042. Favorite hops are Goldings/Cascade/Challenger.

I rarely follow a recipe because I always have a "what if?" moment just before I start the brew.

I've gone back to using some golden syrup and I'm beginning to think about artificial sweeteners as well.

[SiHoltye]

I'm loving this right now. Along with my Porter this is a good'un I reckon. It's the first time I've used challenger hops, but it won't be the last, they go very nicely against the crystal sweetness. It is a little big at 5% but it suits me, 2 pints before bed and a sound nights sleep, alternatively 4 pints before bed and the kids are late for school!

Ingredients

Amount Item Type % or IBU
5.37 kg Pale Malt (2 Row) UK (5.0 EBC) Grain 89.50 %
0.63 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 10.50 %
50.00 gm Challenger [5.60 %] (90 min) Hops 23.1 IBU
25.00 gm Challenger [5.60 %] (15 min) Hops 5.4 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
24.00 L London, England Water
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 5.08 %
Bitterness: 28.5 IBU Calories: 467 cal/l
Est Color: 18.2 EBC

[monk]

I don't have a "house ale" per se, but I've been working out a nice bitter lately. It's around 1.040, 27 ibus, with pale malt, a little victory, crystal, and some demerara.

I do have a recipe I brew regularly, though. It began as a tasty mistake while trying to brew an Irish "red ale". It turned out way darker and chocolatier (is that a word?). Any way, I keep tweaking it and loving it.

Monkey Knife F!ght

19L

4000g Pale malt
340g Crystal 60L
112g Crystal 35L
112g Crystal 120L
225g Belgian Biscuit
100g Roasted Malt

Goldings for 60 minutes
More Goldings for 15 minutes
a little bit of Goldings and Cascade at 2 minutes

Nottingham yeast

The brew is great at low carbonation. It has a very malty flavor and goes down smooth. It has a bit of a belgium dubble in it, but without the peculiarly "belgian" yeast contribution. Normally I only add crystal 60 and 120, but this time I'm adding the 35 as well for some more complexity, and possibly 100g of chocolate.

monk

[Aleman]

One of the few beers that I have brewed regularly over the last few years is this one, which is loosely based on Jeff Renners CAP recipe. Not liking American Hops though I have substituted other hops, which does alter teh flavour. Jeff sent me a sample of one of his CAP's and it is an incredible beer, crisp and clean, with sweetness from the corn, and I can detect a really nice blackberry contribution from the Cluster hops (See Some Details here)

Code: Select all

For 76L at 75% Efficiency, Tinseth For utilisation
11 kg Pilsner Malt
 3 Kg Corn Meal

Cereal Mash for 120 Minutes in total, Sparge and boil for 90 minutes with

60g NZ Saaz (8.6% AA - First Wort Hops)
45g NZ Saaz (8.6% AA - 60 Minutes)
30g NZ Saaz (8.6% AA - 45 Minutes)
30g Czech Saaz (3.5% AA - Steep)

I'll be going to use the Ayinger Yeast for this one, and will be brewing it again, for next summer, which will probably be the last time for a while as I want to concentrate more on my bohemian pilsners having not brewed one of them for several years now.

[J_P]

Monkey Knife F!ght

Brilliant name! IIRC it was you who made "invisible bike bitter" wasn't it?