This recipe is a derivative of my original West Country White Ale, which was made for a club competition requiring honey. Though that beer was good, the honey character was largely absent, so more honey would be needed to truly give it the honey flavour. The main changes on the version of the recipe is that the honey was removed and the grain bill was scaled to keep the gravity in the desired range. [Read more…]
This is the strongest of my range of related brown beers so far. Although the name is confusing to many that have tasted it, I called it Stout Porter as a nod to the historical use of the term ‘stout’, which used to just mean ‘strong’. This recipe is my Porter recipe with the ABV bumped up and the addition of some roasted barley to the grist. [Read more…]
Recipe Details Batch Size Boil Time IBU SRM Est. OG Est. FG ABV 10 gal 65 min 15.6 IBUs 23.0 SRM 1.053 1.014 5.1 % Fermentables Name Amount % Rice Hulls 8 oz 2.6 White Wheat Malt 11 lbs 57.14 Munich Malt - 10L 6 lbs 31.17 Special B Malt 1 lbs 5.19 Chocolate Wheat Malt 12 oz 3.9 Hops Name Amount Time Use Form Alpha % Hallertauer 85 g 60 min Boil Pellet 2.7 Yeast Name Lab Attenuation Temperature Hefeweizen Ale (WLP300) White Labs 74% 68°F - 72°F Mash Step Temperature Time Mash In 154°F 60 min Notes Bittering ratio of 0.25-0.30. Download Download this recipe's BeerXML file [Read more…]
Recipe Details Batch Size Boil Time IBU SRM Est. OG Est. FG ABV 10 gal 65 min 32.7 IBUs 11.7 SRM 1.045 1.013 4.2 % Fermentables Name Amount % Pale Malt, Maris Otter 12 lbs 75 Amber (Crisp) 2 lbs 12.5 Crystal Malt - 60L (Thomas Fawcett) 2 lbs 12.5 Hops Name Amount Time Use Form Alpha % Goldings, East Kent 63.8 g 60 min Boil Pellet 7.2 Goldings, East Kent 49.6 g 0 min Boil Pellet 7.2 Miscs Name Amount Time Use Type Whirlfloc Tablet 1.00 Items 10 min Boil Fining Yeast Name Lab Attenuation Temperature Burton Ale (WLP023) White Labs 72% 68°F - 73°F Mash Step Temperature Time Mash In 154°F 60 min Notes 0.70-0.75 GU/IBU Download Download this recipe's BeerXML file [Read more…]