DaaB: I've split this thread into recipes and discussions to make searching the thread easier. If you have any questions or comments post them >>here<<
Hello,
Here's the info for Briars Best which won the Bitter category at the CBA's Sutton festival in Nov '07.
BRIARS BEST
30 litres OG 1.052 ABV 5.1% 27 units of bitterness
MARIS OTTER PALE MALT 5370 gms
CRYSTAL MALT 630 gms
HOPS Boil time 90 minutes
CHALLENGER 50 gms
25 gms of challenger added in the last 15 minutes
Safale S-04
NB. Check your efficiency, I hit 84% for this recipe. At 70% you should get a brew that is 4%ABV.
JBK Prize Winning Recipes
-
Ender
Entered this into our clubs British Beer Fest ( www.SODZ.org ) and won first place in 8a Ordinary Bitter. Scored 40.5
Styrian Stunner
23 L
4.76 Kg Maris Otter 2-Row
51 Grams of Styrian Golding alpha 3.5 at 90 minutes
24 Grams of Styrian Golding alpha 3.5 at 15 minutes
11 Grams of Stryian Golding alpha 3.5 at 7 minutes
Irish Moss at 15 minutes
Yeast
2nd Generation of Wyeast 1469 Timothy Taylor
Edit: This just took first place in the East Region of the National Homebrew Competition in the States.
Ender
-I'm smelling a lot of IF comming offa this plan-
Styrian Stunner
23 L
4.76 Kg Maris Otter 2-Row
51 Grams of Styrian Golding alpha 3.5 at 90 minutes
24 Grams of Styrian Golding alpha 3.5 at 15 minutes
11 Grams of Stryian Golding alpha 3.5 at 7 minutes
Irish Moss at 15 minutes
Yeast
2nd Generation of Wyeast 1469 Timothy Taylor
Edit: This just took first place in the East Region of the National Homebrew Competition in the States.
Ender
-I'm smelling a lot of IF comming offa this plan-
Last edited by Ender on Fri May 09, 2008 7:10 pm, edited 1 time in total.
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monk
I really don't want this thread to fall by the wayside. I think there are a lot of fantastic recipes in the record books of some of the forum members here...but perhaps they're too humble. 
This is a recipe that won a third place in the American Amber ale category in a local hb store's annual competition. It is a very versatile recipe, so feel free to change up the hops as desired--the result will probably be as good or better.
Cat's Pajamas
19L - 2.5 gallon boil
2.7 kg Amber malt extract syrup
450g Pale Malt
450g Medium Crystal malt
85 g Chocolate malt
Centennial for bittering
15 g Cascade and 15 g Centennial hops for last 10 minutes of the boil
15 g Cascade and 15 g Centennial hops steeped for 15 minutes after the boil
Add enough bittering hops to get a final IBU of about 30.
I used Safale 05 for this beer, but Nottingham will work just as well IMO.
Monk
This is a recipe that won a third place in the American Amber ale category in a local hb store's annual competition. It is a very versatile recipe, so feel free to change up the hops as desired--the result will probably be as good or better.Cat's Pajamas
19L - 2.5 gallon boil
2.7 kg Amber malt extract syrup
450g Pale Malt
450g Medium Crystal malt
85 g Chocolate malt
Centennial for bittering
15 g Cascade and 15 g Centennial hops for last 10 minutes of the boil
15 g Cascade and 15 g Centennial hops steeped for 15 minutes after the boil
Add enough bittering hops to get a final IBU of about 30.
I used Safale 05 for this beer, but Nottingham will work just as well IMO.
Monk
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spearmint-wino
- CBA prizewinner 2007
- Posts: 1039
- Joined: Sat Mar 10, 2007 9:08 am
- Location: Nunhead, Sarf Lahndun
Here's the recipe for a simple porter I made that took People's Choice at the National Craft Brewing Festival, Sutton, Nov 07.
Gail Porter
Size: 25.0 L
Original Gravity: 1.055
Terminal Gravity: 1.015
Color: 29.6
Alcohol: 5.24%
Bitterness: 36 IBU
Ingredients:
5000.0 g Maris Otter Pale
500.0 g Chocolate Malt
265.0 g Black Malt
34g Northdown (8.6%) - added during boil, boiled 90 min
10g Goldings (5.8%) - added during boil, boiled 15 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
10g Goldings (5.8%) - steeped after boil
Danstar Windsor Yeast (3 months out of date!)
Gail Porter
Size: 25.0 L
Original Gravity: 1.055
Terminal Gravity: 1.015
Color: 29.6
Alcohol: 5.24%
Bitterness: 36 IBU
Ingredients:
5000.0 g Maris Otter Pale
500.0 g Chocolate Malt
265.0 g Black Malt
34g Northdown (8.6%) - added during boil, boiled 90 min
10g Goldings (5.8%) - added during boil, boiled 15 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
10g Goldings (5.8%) - steeped after boil
Danstar Windsor Yeast (3 months out of date!)
drinking: ~ | conditioning: ~ | primary: ~ | Looks like I need to get brewing then...
Visit London Amateur Brewers online
-
Matt
Here's mine:
Octoberfirst
Runner up Best Bitter 2007 Craft Brewing Festival
Size: 22.5 litres
94% Pale Malt
6% Medium Crystal
Mashed at 67°C
20g First Gold 8.2%AA 90 mins
40g First Gold 8.2%AA 15 mins
40g First Gold 8.2%AA during cooling once below 80°C
25g EKG 5%AA Dry hopped
Yeast Gervin
OG 1.052
IBU 41
ABV 5.2%
Tasting Notes (from the competition judges):
Pleasant malt and hop bouquet. Good balance of malt and hop on full palate. Pleasant hop bitterness on farewell.
Octoberfirst
Runner up Best Bitter 2007 Craft Brewing Festival
Size: 22.5 litres
94% Pale Malt
6% Medium Crystal
Mashed at 67°C
20g First Gold 8.2%AA 90 mins
40g First Gold 8.2%AA 15 mins
40g First Gold 8.2%AA during cooling once below 80°C
25g EKG 5%AA Dry hopped
Yeast Gervin
OG 1.052
IBU 41
ABV 5.2%
Tasting Notes (from the competition judges):
Pleasant malt and hop bouquet. Good balance of malt and hop on full palate. Pleasant hop bitterness on farewell.
-
des
Tumbleabout Strong Bitter - 1st prize 2008 Derby CBA
Brew Length 30 Liters
6200g Pale Malt
600g Crystal Malt
300g Wheat Malt
Mash for 3½ hours, start 65ºC finish 62ºC Mash ratio 3/1
115g Fuggles 75 minutes
20g East Kent Goldings 15 minutes + 1 whirlfloc tablet
10g East Kent Goldings at end of boil
Total boil 90 minutes
25g Safale SO4 yeast
Potential = ((6.2x300) + (.6x268) + (.3x300)) /30 = 70.36 OG
OG =1.055 FG=1.013
Brewhouse Efficiency = 78% ABV = 5.6 % Attenuation = 76 %
Bitterness = 40 IBU’s (approx)
Des
Brew Length 30 Liters
6200g Pale Malt
600g Crystal Malt
300g Wheat Malt
Mash for 3½ hours, start 65ºC finish 62ºC Mash ratio 3/1
115g Fuggles 75 minutes
20g East Kent Goldings 15 minutes + 1 whirlfloc tablet
10g East Kent Goldings at end of boil
Total boil 90 minutes
25g Safale SO4 yeast
Potential = ((6.2x300) + (.6x268) + (.3x300)) /30 = 70.36 OG
OG =1.055 FG=1.013
Brewhouse Efficiency = 78% ABV = 5.6 % Attenuation = 76 %
Bitterness = 40 IBU’s (approx)
Des
Last edited by des on Mon Apr 07, 2008 2:21 pm, edited 1 time in total.
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bandit
CBA Fireside Stout 1st Place CBA derby 2008
Brew Type: All Grain Date: 23/11/2007
Style: Foreign Extra Stout Brewer: Bandit
Batch Size: 23.00 L
Boil Volume: 28.19 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 % Equipment: 23 litres
Actual Efficiency: 66.3 %
Taste Rating : Marked as 28 out of 30 at CBA Derby 2008
Ingredients Amount Item Type % or IBU
3.90 kg Pale Malt, Maris Otter (5.0 EBC) Grain 72.2 %
0.70 kg Crystal Malt (120.0 EBC) Grain 13.0 %
0.25 kg Carafoam (5.0 EBC) Grain 4.6 %
0.25 kg Chocolate Malt (500.0 EBC) Grain 4.6 %
0.20 kg Roasted Barley (1160.0 EBC) Grain 3.7 %
0.10 kg Black (Patent) Malt (1100.0 EBC) Grain 1.9 %
60.00 gm Northdown [6.70%] (90 min) Hops 32.7 IBU
30.00 gm Cascade [6.90%] (90 min) Hops 17.8 IBU
30.00 gm Goldings, East Kent [4.20%] (15 min) Hops 1.0 IBU
0.50 items Protofloc Tablet (Boil 10.0 min) Misc
1 Pkgs Gervin English Ale Yeast [Starter 1000 ml] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.050 SG (1.050-1.075 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.014 SG (1.010-1.017 SG) Measured Final Gravity: 1.013 SG
Estimated Color: 71.7 EBC (69.0-394.0 EBC) Color [Color]
Bitterness: 51.5 IBU (35.0-70.0 IBU) Alpha Acid Units: 4.3 AAU
Estimated Alcohol by Volume: 4.6 % (5.0-7.5 %) Actual Alcohol by Volume: 4.8 %
Notes
The temperature of mash 67C. Stiffish consistency
Brew Type: All Grain Date: 23/11/2007
Style: Foreign Extra Stout Brewer: Bandit
Batch Size: 23.00 L
Boil Volume: 28.19 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 % Equipment: 23 litres
Actual Efficiency: 66.3 %
Taste Rating : Marked as 28 out of 30 at CBA Derby 2008
Ingredients Amount Item Type % or IBU
3.90 kg Pale Malt, Maris Otter (5.0 EBC) Grain 72.2 %
0.70 kg Crystal Malt (120.0 EBC) Grain 13.0 %
0.25 kg Carafoam (5.0 EBC) Grain 4.6 %
0.25 kg Chocolate Malt (500.0 EBC) Grain 4.6 %
0.20 kg Roasted Barley (1160.0 EBC) Grain 3.7 %
0.10 kg Black (Patent) Malt (1100.0 EBC) Grain 1.9 %
60.00 gm Northdown [6.70%] (90 min) Hops 32.7 IBU
30.00 gm Cascade [6.90%] (90 min) Hops 17.8 IBU
30.00 gm Goldings, East Kent [4.20%] (15 min) Hops 1.0 IBU
0.50 items Protofloc Tablet (Boil 10.0 min) Misc
1 Pkgs Gervin English Ale Yeast [Starter 1000 ml] Yeast-Ale
Beer Profile Estimated Original Gravity: 1.050 SG (1.050-1.075 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.014 SG (1.010-1.017 SG) Measured Final Gravity: 1.013 SG
Estimated Color: 71.7 EBC (69.0-394.0 EBC) Color [Color]
Bitterness: 51.5 IBU (35.0-70.0 IBU) Alpha Acid Units: 4.3 AAU
Estimated Alcohol by Volume: 4.6 % (5.0-7.5 %) Actual Alcohol by Volume: 4.8 %
Notes
The temperature of mash 67C. Stiffish consistency
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drsmurto
Re: JBK Prize Winning Recipes
......
Last edited by drsmurto on Tue Jan 13, 2009 3:57 am, edited 1 time in total.
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Gurgeh
Re: JBK Prize Winning Recipes
Daft as a Brush
(1st prize 1.043-1.046 best bitter)
Style: London Pride
O.G. 1.046
I.B.U. 31.7
S.R.M. 8.5
efficiency 75%
brewlength 37Litres
Ingredients:
6500 g Pale Ale Malt (MASH)
500 g Corn (MASH)
600 g Crystal 60L (MASH)
2 tsp 'ph5.2'
66C held with HERMS for 75 mins, 2nd batch recirced for 30 mins
75 g Progress 5.8% FWH 75 minutes
100 g first gold 8.3% FINISHING 15 minutes
2 tsp DLS
50 ml wells
50 ml Crouch Vale
19C x 10 days
Mashing Procedure:
mash in with (7+22L)
drain 22L
sparge with 22L
drain 22L
44L collected, boil back to 38 with 2 tsp dls in boil
fermented in two batches, one with each yeast. Crouch vale significantly hoppier than the wells so crouch vale entered.
(1st prize 1.043-1.046 best bitter)
Style: London Pride
O.G. 1.046
I.B.U. 31.7
S.R.M. 8.5
efficiency 75%
brewlength 37Litres
Ingredients:
6500 g Pale Ale Malt (MASH)
500 g Corn (MASH)
600 g Crystal 60L (MASH)
2 tsp 'ph5.2'
66C held with HERMS for 75 mins, 2nd batch recirced for 30 mins
75 g Progress 5.8% FWH 75 minutes
100 g first gold 8.3% FINISHING 15 minutes
2 tsp DLS
50 ml wells
50 ml Crouch Vale
19C x 10 days
Mashing Procedure:
mash in with (7+22L)
drain 22L
sparge with 22L
drain 22L
44L collected, boil back to 38 with 2 tsp dls in boil
fermented in two batches, one with each yeast. Crouch vale significantly hoppier than the wells so crouch vale entered.
Last edited by Gurgeh on Fri Nov 21, 2008 9:47 pm, edited 1 time in total.
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SiHoltye
Re: JBK Prize Winning Recipes
People's Choice Award - 2008 South East Craft Brewing Festival
'Stiff Squirrel'
25L, 90min mash @ 67°C, 90 min boil
Ingredients
Amount Item Type % or IBU
4.95 kg Pale Malt (2 Row) UK (5.0 EBC) Grain 97.06 %
0.15 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2.94 %
75.00 gm Fuggles [4.50 %] (90 min) Hops 32.5 IBU
20.00 gm Challenger [6.40 %] (10 min) Hops 4.2 IBU
15.00 gm Challenger [6.40 %] (0 min) Hops -
15.00 gm Elderflower (Dried) (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.40 %
Bitterness: 36.6 IBU
Est Color: 10.3 EBC
'Stiff Squirrel'
25L, 90min mash @ 67°C, 90 min boil
Ingredients
Amount Item Type % or IBU
4.95 kg Pale Malt (2 Row) UK (5.0 EBC) Grain 97.06 %
0.15 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2.94 %
75.00 gm Fuggles [4.50 %] (90 min) Hops 32.5 IBU
20.00 gm Challenger [6.40 %] (10 min) Hops 4.2 IBU
15.00 gm Challenger [6.40 %] (0 min) Hops -
15.00 gm Elderflower (Dried) (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.047 SG
Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.40 %
Bitterness: 36.6 IBU
Est Color: 10.3 EBC
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SiHoltye
Re: JBK Prize Winning Recipes
Runner Up, Speciality - 2008 South East Craft Brewing Festival
'Chimaybe'
19L, 90 min mash @ 67°C, 90 min boil.
Ingredients
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 71.46 %
1.20 kg Munich Malt - 10L (19.7 EBC) Grain 17.15 %
0.20 kg Special B Malt (354.6 EBC) Grain 2.85 %
0.20 kg Wheat Malt, Bel (3.9 EBC) Grain 2.85 %
75.00 gm Hallertauer Hersbrucker [4.00 %] (60 min) Hops 23.9 IBU
25.00 gm Hallertauer Hersbrucker [4.00 %] (15 min) Hops 4.0 IBU
0.40 kg Candi Sugar, Amber (147.8 EBC) Sugar 5.69 %
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.093 SG
Measured Final Gravity: 1.021 SG
Actual Alcohol by Vol: 9.45 %
Bitterness: 27.9 IBU
Est Color: 37.5 EBC
'Chimaybe'
19L, 90 min mash @ 67°C, 90 min boil.
Ingredients
Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 71.46 %
1.20 kg Munich Malt - 10L (19.7 EBC) Grain 17.15 %
0.20 kg Special B Malt (354.6 EBC) Grain 2.85 %
0.20 kg Wheat Malt, Bel (3.9 EBC) Grain 2.85 %
75.00 gm Hallertauer Hersbrucker [4.00 %] (60 min) Hops 23.9 IBU
25.00 gm Hallertauer Hersbrucker [4.00 %] (15 min) Hops 4.0 IBU
0.40 kg Candi Sugar, Amber (147.8 EBC) Sugar 5.69 %
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale
Beer Profile
Measured Original Gravity: 1.093 SG
Measured Final Gravity: 1.021 SG
Actual Alcohol by Vol: 9.45 %
Bitterness: 27.9 IBU
Est Color: 37.5 EBC
Last edited by SiHoltye on Fri Nov 21, 2008 1:26 pm, edited 1 time in total.
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Gurgeh
Re: JBK Prize Winning Recipes
Golden Wolf
(runner up 'strong bitter' - 2008 South East Craft Brewing Festival)
Style: IPA
8 gallons
O.G. 1.055
T.G. 1.014
Alc % 5.3
I.B.U. 43.1
S.R.M. 4.5
7.5 kgs Pale Ale Malt (MASH)
2 tsp 'ph 5.2'
Mashing Procedure:
Mash Efficiency 90% (from batch sparging??? please feel free to check calcs!!!)
Mash in with (7.5+22L)
drain 22L
top up with 22L
drain 22L
66C held by HERMS for 75 mins, 2nd batch started at 66C and raised to 70C by HERMS over 30 minutes.
60 g first gold 8.3% FWH 90 minutes
2 tsp DLS
40 g first gold 7.2% BOIL 30 minutes
40 g first gold 8.3% BOIL 15 minutes
(30 minute addition was in response to unexpectedly high gravity. was not intended and was ONLY for alpha. had planned a 1.042 pale without need for this addition.)
Boil Time: 90 minutes
boil volume 44L > 37L
protofloc tablet
Crouch Vale yeast
wolf yeast
19C x 10 days
fermented in two batches - crouch vale batch was best, so submitted that.
40g firstgold pellets added after 3 days fermentation
Should have liquor-backed to achieve desired gravity... thanks for the tip Phil!
(runner up 'strong bitter' - 2008 South East Craft Brewing Festival)
Style: IPA
8 gallons
O.G. 1.055
T.G. 1.014
Alc % 5.3
I.B.U. 43.1
S.R.M. 4.5
7.5 kgs Pale Ale Malt (MASH)
2 tsp 'ph 5.2'
Mashing Procedure:
Mash Efficiency 90% (from batch sparging??? please feel free to check calcs!!!)
Mash in with (7.5+22L)
drain 22L
top up with 22L
drain 22L
66C held by HERMS for 75 mins, 2nd batch started at 66C and raised to 70C by HERMS over 30 minutes.
60 g first gold 8.3% FWH 90 minutes
2 tsp DLS
40 g first gold 7.2% BOIL 30 minutes
40 g first gold 8.3% BOIL 15 minutes
(30 minute addition was in response to unexpectedly high gravity. was not intended and was ONLY for alpha. had planned a 1.042 pale without need for this addition.)
Boil Time: 90 minutes
boil volume 44L > 37L
protofloc tablet
Crouch Vale yeast
wolf yeast
19C x 10 days
fermented in two batches - crouch vale batch was best, so submitted that.
40g firstgold pellets added after 3 days fermentation
Should have liquor-backed to achieve desired gravity... thanks for the tip Phil!
-
scarer
Re: JBK Prize Winning Recipes
Bombay IPA (1st Place Speciality Category and Overall Champion South East Craft Brewing Festival 2008)
21lt 1052 OG 1010 FG
ABV 5.6%
IBU 56
Based on mash efficiency of 75%
All liquor treated using a Campden tablet also CRS and DLS to brupaks recommendations.
Malts-
5kg Maris Otter (Low Colour)
166g Vienna Malt
Hops-
11g Northern Brewer 8%aa (10 IBU) 75 min boil
10g Centennial 10%aa (11.3 IBU) 75 min boil
8g Amarillo 9.6%aa (8.5 IBU) 75 min boil
10g Northern Brewer 8%aa (8.1 IBU) 45 min boil
10g Centennial 10%aa (10.1 IBU) 45 min boil
8g Amarillo 9.6%aa (7.5 IBU) 45 min boil
40g Northern Brewer 8%aa At turn off and steeped for 30 min
40g Centennial 10% At turn off and steeped for 30 min
30g Amarillo 9.6%aa At turn off and steeped for 30 min
Yeast-
Nottingham x 2 sachets
Whirlfloc Tablet 15 mins boil
13lt mash liquor and mashed at 65.5C for 90 min then fly sparged, stopping sparging with final running’s at 1024 SG.
Boiled for 75mins. (Preboil SG 1043). Chilled and then fermented at 20C for 5 days then 18C for a further 5 days then kegged and bottled.
21lt 1052 OG 1010 FG
ABV 5.6%
IBU 56
Based on mash efficiency of 75%
All liquor treated using a Campden tablet also CRS and DLS to brupaks recommendations.
Malts-
5kg Maris Otter (Low Colour)
166g Vienna Malt
Hops-
11g Northern Brewer 8%aa (10 IBU) 75 min boil
10g Centennial 10%aa (11.3 IBU) 75 min boil
8g Amarillo 9.6%aa (8.5 IBU) 75 min boil
10g Northern Brewer 8%aa (8.1 IBU) 45 min boil
10g Centennial 10%aa (10.1 IBU) 45 min boil
8g Amarillo 9.6%aa (7.5 IBU) 45 min boil
40g Northern Brewer 8%aa At turn off and steeped for 30 min
40g Centennial 10% At turn off and steeped for 30 min
30g Amarillo 9.6%aa At turn off and steeped for 30 min
Yeast-
Nottingham x 2 sachets
Whirlfloc Tablet 15 mins boil
13lt mash liquor and mashed at 65.5C for 90 min then fly sparged, stopping sparging with final running’s at 1024 SG.
Boiled for 75mins. (Preboil SG 1043). Chilled and then fermented at 20C for 5 days then 18C for a further 5 days then kegged and bottled.
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scarer
Re: JBK Prize Winning Recipes
Robbie the Elder (Runner up bitter up to 1039 South East Craft Brewing Festival 2008)
21lts
OG 1039
FG 1007
ABV 4.2%
IBU 40
Malts- 3.055kg Maris Otter
Hops-
25g Challenger 7%AA 60 min boil
25g Challenger 7%AA 30 min boil
25g Bobek unknown AA 5min boil
16g Styrians 3.9% AA 5 min boil
50g Bobek unknown AA at turn off and steeped for 30 min
Other-
Dried Elderflower 5g with 7 mins remaining of boil
Whirlfloc tab 15 min boil
Yeast-
Nottingham 15g sprinkled dry on top of wort
Mash Temp 66C dropped to 64C over 90 min so raised back to 69C for another 20 min. Total mash time 110 min PH 5.6
Boil 60 mins
Water Treatment- Campden Tab, CRS and DLS
Fermented at 16-20C in living room!
Brewed on 5th Oct, Bottled 17th Oct 2008
21lts
OG 1039
FG 1007
ABV 4.2%
IBU 40
Malts- 3.055kg Maris Otter
Hops-
25g Challenger 7%AA 60 min boil
25g Challenger 7%AA 30 min boil
25g Bobek unknown AA 5min boil
16g Styrians 3.9% AA 5 min boil
50g Bobek unknown AA at turn off and steeped for 30 min
Other-
Dried Elderflower 5g with 7 mins remaining of boil
Whirlfloc tab 15 min boil
Yeast-
Nottingham 15g sprinkled dry on top of wort
Mash Temp 66C dropped to 64C over 90 min so raised back to 69C for another 20 min. Total mash time 110 min PH 5.6
Boil 60 mins
Water Treatment- Campden Tab, CRS and DLS
Fermented at 16-20C in living room!
Brewed on 5th Oct, Bottled 17th Oct 2008
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Ender
Re: JBK Prize Winning Recipes
Just a bump for the Styrian Stunner. It took 1st place in the East region for the National HomeBrew Comp 1st. round.
Did that last year too, but didnt win anything in the final round. Hopefully this time it fares a wee bit better. Used WY1469 Tim Taylor yeast for this. Man this is good beer!
-I'm smelling a lotta IF comming offa this plan-
Did that last year too, but didnt win anything in the final round. Hopefully this time it fares a wee bit better. Used WY1469 Tim Taylor yeast for this. Man this is good beer!
-I'm smelling a lotta IF comming offa this plan-