Normans Real Ale Almanac Recipes

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norman

Normans Real Ale Almanac Recipes

Post by norman » Sat Sep 23, 2006 7:37 pm

For those interested I am extracting recipes from Roger Protz book Real Ale Almanac and converting them using Beersmith.


RECIPE No 1 FULLERS LONDON PRIDE.


25 litres OG 1.040 ABV 4.1% 30 units of bitterness

OPTIC PALE MALT 3900 gms
FLAKED MAIZE 306 gms
CRYSTAL MALT 130 gms
Fullers use caramel to obtain 24 units of colour.I found 1and a qurter teaspoons brewers caramel gave the right colour.

HOPS Boil time 90 minutes
TARGET 11 gms
NORTHDOWN 10 gms
CHALLENGER 11 gms

10 gms of northdown added in the last 15 minutes

I recommend the use of WYEAST 1968 ESB yeast as this is Fullers own yeast.

norman

Real Ale Almanac Brakspear Special

Post by norman » Sat Sep 23, 2006 7:50 pm

Recipe 2 BRAKSPEAR SPECIAL
OG 1043 ABV 4% 27 units of colour.

MARIS OTTER PALE MALT 3750 GMS
CRYSTAL MALT 134 GMS
BLACK MALT 45 GMS

Brakspear use No2 invert sugar which is unavailable to homebrewers so add the folloing to the boiler.
217 gms Tate and Lyle BLACK TREACLE
217 gms sugar.

HOPS Boil Time 90 minutes 46 EBU
CHALLENGER 60 gms
ADD 5 GMS FUGGLES AND 5 GMS STYRIAN GOLDINGS last 15 minutes.

I recommend WYEAST 1275 THAMES VALLEY yeast.

norman

Real Ale Almanac St Peters Extra

Post by norman » Sun Sep 24, 2006 9:40 am

St Peters Extra St Peters Brewery co Bungay Suffolk
OG 1043 ABV 4.4% 25 litre batch.

HALCYON PALE MALT 3900 gms
CRYSTAL MALT 573 gm
ROAST BARLEY 113 gms This replaces roast malt stated by St Peters

HOPS boil time 90 minutes,EBU not given I have calculated for 28 EBU

CHALLENGER 40 gms
Add 10 gms goldings last 15 minutes.

Yeast is of your choosing.

norman

Real Ale Almanac Camerons Strongarm

Post by norman » Sun Sep 24, 2006 10:53 am

CAMERONS STRONGARM Camerons Lion Brewery Hartlepool

OG 1042 ABV 4% 52 units colour 32 EBU
25 litre batch

MARRIS OTTER PALE MALT 3400 gms
CRYSTAL MALT 563 gms
SUGAR 346 gms IN THE BOILER

HOPS Boil time 90 minutes

CHALLENGER 27 gms
GOLDINGS 11 gms
FUGGLES !2 gms

norman

Real Ale Almanac INNKEEPERS SPECIAL RESERVE

Post by norman » Sun Sep 24, 2006 11:08 am

INNKEEPERS SPECIAL RESERVE, Coach House Brewing Co, Warrington.

OG 1045 ABV 4.5% 42 units of colour 32 units of bitterness.

MARIS OTTER PALE MALT 4050 gms
CRYSTAL MALT 775 gms

HOPS Boil time 90 minutes

FUGGLES 34 gms
GOLDINGS 33 gms

5 gms Goldings 5 gms Fuggles last 15 minutes.
This beer is DRY HOPPED in the cask.

Your choice of yeast.

norman

Real Ale Almanac WYE VALLEY SUPREME

Post by norman » Sun Sep 24, 2006 11:32 am

WYE VALLEY SUPREME Wye Valley brewery Hereford

25 litre batch OG 1043 ABV 4.3%

GOLDEN PROMISE MALT 3250 gms
CRYSTAL MALT 718 gms
WHEAT MALT 358 gms
FLAKED BARLEY 273 gms

HOPS Boil time 90 minutes

TARGET 27 gms The almanac does not give EBU value I have calculated for 30 EBU.

Yeast of your choosing

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Post by Horden Hillbilly » Sun Sep 24, 2006 11:48 am

Nice one Norman, I live fairly close to the Camerons brewery which is at Hartlepool, here is another version of this excellent beer.

Pale Malt 2480g (64%)
Crystal Malt 620g (16%)
Flaked Maize 310g (8%)
Sugar 464g (12%)

Fuggles hops start of boil, aim for 32 ebu.
Goldings hops 18g last 15 mins.

Yeast - any top fermenter, I have used Wyeast 1028, Whitelabs 005 & Gervin ale yeast, have had good results with all of them.

This recipe is based on 80% eff.

norman

Real Ale Almanac SAMUEL SMITH OLD BREWERY BITTER

Post by norman » Sun Sep 24, 2006 3:03 pm

OLD BREWERY BITTER Samuel Smith Tadcaster.

25 litre batch OG 1037 ABV 4% 27 EBU

MARIS OTTER PALE MALT 3550 gms
CRYSTAL MALT 354 gms

HOPS boil time 90 minutes
FUGGLES 26 gms
GOLDINGS 27 gms

Anyone who has sampled Old Brewery will know the predominant taste is of TOFFEE.Sam Smiths says this comes from the yeast.To replicate this in homebrewing I use a technique I picked up in ZYMURGY magazine.Take 2 pints of UNHOPPED wort from your boiler and heat in a saucepan on the stove,It must be boiled vigorously on a high heat, STIR CONTINUOUSLY to avoid burning, within about 15 minutes the wort will start to thicken to a syrupy consitency and the desired caramel flavours should be apparent add this syrup to the main batch of wort in your boiler.

If you can still obtain BREW LABS YORKSHIRE ALE Yeast use that.

norman

Real Ale Almanac JOHN SMITHS MAGNET BITTER

Post by norman » Sun Sep 24, 2006 5:37 pm

JONN SMITHS MAGNET BITTER The Brewery Tadcaster

25 litre batch OG 1040 ABV 4% 37 units of colour 32.5 EBU

PALE MALT 3250 gms
BLACK MALT 41 gms
SUGAR 580 gms Added to Boiler

HOPS Boil time 90 minutes

TARGET 31 gms

Yeast of your choice.

norman

Real Ale Almanac IMPERIAL RUSSIAN STOUT

Post by norman » Sun Sep 24, 2006 5:57 pm

IMPERIAL RUSSIAN STOUT John Smiths Tadcaster.

25l batch OG 1102 ABV 10% 235 units of colour 50 units of bitterness.

PALE MALT 5955 gms
AMBER MALT 2134 gms
BLACK MALT 284 gms
SUGAR 1594 gms Added to boiler.

HOPS boil time 90 minutes

TARGET 89 gms

I suggest one of the high gravity yeasts WHITE LABS Super HIgh Gravity WLP099.
This is one of the strongest beers brewed in Britain and needs BOTTLE CONDITIONING,and a long maturation time.

norman

Real Ale Almanac BLACK SHEEP RIGGWELTER

Post by norman » Sun Sep 24, 2006 6:21 pm

RIGGWELTER Black Sheep Brewery Masham.

25 litre batch OG 1056 ABV5.9% 60 units of colour 39 EBU

MARIS OTTER PALE MALT 4553 gms
CRYSTAL MALT 365 gms
CHOCOLATE MALT 600 gms
TORRIFIED WHEAT 544 gms
ROAST BARLEY 1gm

HOPS Boil time 90 minutes.

FUGGLES 26 gms
PROGRESS 27 gms
CHALLENGER 27 gms
Add 10 gms GOLDINGS last fifteen minutes.

Yeast of your choice.

norman

Real Ale Almanac HARVIESTOUN BREWERY PTARMIGAN

Post by norman » Sun Sep 24, 2006 11:34 pm

PTARMIGAN Harviestoun brewery Clackmannanshire Scotland.

25 litre batch OG 1045 ABV 4.5% 18 units of colour 33.9 EBU

PIPKIN PALE MALT 4154 gms
CRYSTAL MALT 186 gms
WHEAT MALT 186 gms
SUGAR 140 gms added to the boiler

HOPS boil time 90 minutes

CHALLENGER 49 gms
Add 10 gms SAAZ hops last 15 minutes.

Use WHITE LABS WLP028 Edinburgh ale yeast.

norman

Real Ale Almanac WYCHWOOD FIDDLERS ELBOW

Post by norman » Mon Sep 25, 2006 9:34 am

FIDDLERS ELBOW Wyvchwood brewery Witney.

25 litre batch OG 1040 ABV 4% 18-22 units of colour

MARIS OTTER PALE MALT 3355 gms
WHEAT MALT 840 gms

HOPS Boil time 90 minutes

STYRIAN GOLDINGS 54 gms No EBU given I have estimated 28 EBU.

I recommend WYEAST 1275 THAMES VALLEY

norman

Real Ale Almanac MALLARD BREWERY DRAKE

Post by norman » Mon Sep 25, 2006 9:46 am

DRAKE Mallard Brewery Nottingham

25 litre batch OG 1044 ABV 4.5%

MARIS OTTER PALE MALT 3700 gms
CRYSTAL MALT 745 gms
MUSCOVADO SUGAR 188 gms

HOPS Boil time 90 minutes

CHALLENGER 43 gms no EBU given I have estimated 30 EBU

10 gms CHALLENGER last 15 minutes.This beer is dry hopped.

Yeast of your choice.

norman

Real Ale Almanac TITANIC BREWERY LIFEBOAT ALE

Post by norman » Mon Sep 25, 2006 10:03 am

LIFEBOAT ALE Titanic brewery Stoke on Trent.

25litre batch OG 1040 ABV 3.9%

MARIS OTTER PALE MALT 3600 gms
CRYSTAL MALT 428 gms
CHOCOLATE MALT 129 gms
WHEAT MALT 86 gms
RAW BARLEY 44 gms

HOPS boil time 90 minutes

FUGGLES 28 gms
GALENA 14 gms No EBU given I have estimated for 30 EBU

5 gms fuggles and 5 gms galena last fifteen minutes.

Yeast of your choice.

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