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Old 10-03-2017, 12:33 PM   #11
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February 2017 Double IPA

First Place - Strange_Steve

RIPa
American IPA

Recipe Specs
----------------
Batch Size (L): 18
Total Grain (kg): 7.15
Total Hops (g): 277
Original Gravity (OG): 1.082
Final Gravity (FG): 1.021
Alcohol by Volume (ABV): 8.1 %
Colour (SRM): 8
Bitterness (IBU): 53
Boil Time (Minutes): 60

Grain Bill
----------------
5.800 kg Pale Malt (81%)
0.500 kg Flaked Oats (7%)
0.500 kg Wheat Malt (7%)
0.150 kg Carared (2%)
0.100 kg Caramunich III (1.5%)
0.100 kg Rice Hulls (1.5%)

Hop Bill
----------------
27 g Magnum (9.8% Alpha) @ 60 Minutes (First Wort)

10 g Amarillo (6.6% Alpha) @ 5 Minutes
10 g Citra (13.5% Alpha) @ 5 Minutes
10 g Galaxy (16.1% Alpha) @ 5 Minutes
10 g Mosaic (11.7% Alpha) @ 5 Minutes
10 g Simcoe (13.2% Alpha) @ 5 Minutes

15 g Amarillo @ 0 Minutes
15 g Citra @ 0 Minutes
15 g Galaxy @ 0 Minutes
15 g Mosaic @ 0 Minutes
15 g Simcoe @ 0 Minutes

25 g Amarillo @ 7 Days (Dry Hop)
25 g Citra @ 7 Days (Dry Hop)
25 g Galaxy @ 7 Days (Dry Hop)
25 g Mosaic @ 7 Days (Dry Hop)
25 g Simcoe @ 7 Days (Dry Hop)

Notes
----------------
Single step Infusion at 66°C for 60 Minutes
Fermented at 18°C with Wyeast 1098 - British Ale
After 2 days ramp up the temperature by 0.5°/day
Add half of the dry hops after 7 days then the remaining dry hops 4 days later
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Old 10-03-2017, 12:35 PM   #12
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February 2017 -Double IPA

Second Place - Leon103


You will notice a lot of apollo, mine were a couple of years old and I knew the AA would have dropped so alter slightly.

I also added a small hop tea 5g each of citra and cascade.

Judge stated it was a bit thin. I might have added 100g of oats

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Old 10-03-2017, 01:41 PM   #13
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February 2017 Double IPA

3rd Place - JFB

Double IPA
12L

Pale malt 3.500
Munich .200
Demerara .350 @ 15 min

90 Minute boil

Cascade 33g @ FWH
Apollo 7g @ 70 min
Cascade 48g @ 10 min
Crystal 18g in cube
Amarillo 18g in cube
Chinook 18g in cube
Cascade 24g dry hop 1
Citra 12g dry hop 1
Chinook 24g dry hop 1
Cascade 12g dry hop 2
Citra 12g dry hop 2
Chinook 12g dry hop2

OG 1074 FG 1010 ABV 8.3

No Chill
Yeast - Safbrew S33
2 weeks in primary and 2 in secondary
Comments from judge said a little to bitter. So maybe if brewed again i'd drop the FWH and add them at five minutes.
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Old 13-03-2017, 08:25 PM   #14
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Default HBF Competition 1st/2nd/3rd Place Winners Recipes

March 2017 - Belgian Ales

Third Place

This was my first attempt at a biere de garde and I was really happy with how it turned out so I entered it in the Irish national competition and was pleasantly surprised that it came second in the farmhouse ale category. The beer which beat me was a saison which went on to win best of show!

For those not familiar with the style (I have very limited experience with the style too) it's a malty, flavourful, lagered ale originating from France, somewhat related to saison but richer in malt flavours and without the spicy phenols. There are 3 types: blonde, ambree and bruin.This recipe is for an ambree version.

Le Maléfice

Recipe Specs
----------------
Batch Size (L): 21
Total Grain (kg): 6.965
Total Hops (g): 32
Original Gravity (OG): 1.078
Estimated Final Gravity (FG): 1.014
Alcohol by Volume (ABV): 8.3 %
Colour (SRM): 9
Bitterness (IBU): 30
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
----------------
4.800 kg Pilsner (69%)
1.500 kg Munich I (21.5%)
0.350 kg Carared (5%)
0.300 kg Granulated Sugar (4%)
0.015 kg Roasted Barley (0.5%)

Hop Bill
----------------
18 g Magnum Pellet (12.5% AA) First Wort
15 g Hallertau Mittlefrueh Pellet (3% AA) @ 15 Minutes (Boil)

Water Treatment (added to RO water)
----------------
0.08g/L Gypsum
0.3g/L Calcium Chloride

Notes
----------------
Single step Infusion at 64°C for 60 Minutes.
Fermented with Wyeast 2565 - Kolsch at 18°C with 1.6L starter.

The judges comments said that the alcohol flavour was a little too strong and that a lower ABV would probably improve this. I don't think that was the problem, I think the brew was just a little young (4 months old at the time of judging) and that another few months would smooth it out a bit.

Another comment was that it was slightly too sweet on the finish, so maybe a lower mash temperature or a higher sugar percentage would help dry it out a tad. Otherwise the comments were all very positive.
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Last edited by MyQul; 29-04-2017 at 12:35 PM.
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Old 14-04-2017, 09:35 PM   #15
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Default HBF Competition 1st/2nd/3rd Place Winners Recipes

March 2017 Belgian Ales

First Place

Belgian Golden Strong Ale

19L
BIAB
No Chill

Pilsner malt 4.5k
Wheat malt .300
Brewers sugar .750

70 min boil

ESK 30g @ 40min
ESK 40g in chill cube
Saaz 67g in chill cube

Mangrove Jack M41 yeast
Ferment 20c

OG 1070
FG 1006
ABV 8.4

Give this beer a good two to three months to come good.
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Old 15-04-2017, 08:16 AM   #16
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March 2017 - Belgian Ales

Second Place:-

Here's my recipe.

Magnum AA was 10.2%
Boadicea AA was 5.2%
The Hersbrucker was around 2.5%

60min single Infusion mash.
Attached Thumbnails
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Fermenting:


Bottle Conditioning:


Drinking:


Up Next:

Horses For Courses - Experimental NEIPA
What did you say, son? - Saison


Webpage - www.grizzlybrews.co.uk
Twitter - @Grizzlybrews
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Old 07-05-2017, 08:37 PM   #17
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Default Recipe!!

April 2017 - Bitter

First Place


Here's the recipe and some additional notes from my brew calculator recipe sheet output;

The first hop addition was a first wort hop addition, meaning the hops were in the kettle as I bought it up to the boil and during the sparging process.

Rehydrate and pitch x2 sachets of Danstar London ESB Yeast. Ferment at 18 degrees C for 3 weeks in the primary fermenter. Bottle or keg and carbonate to 1.5 volumes of C02.

This recipe is my own, and I made it after some considerable research into the bitter style.

Have fun

P.S I will advise that the water quantities are particular to my system, you may need to adjust them to fit your system and its own losses etc. The strike temperature is also based on a pre-warmed mash tun so make sure you take that into account.
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Fermenting:


Bottle Conditioning:


Drinking:


Up Next:

Horses For Courses - Experimental NEIPA
What did you say, son? - Saison


Webpage - www.grizzlybrews.co.uk
Twitter - @Grizzlybrews
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Old 07-05-2017, 09:14 PM   #18
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April 2017 -Bitter

Second Place

Here is the recipe I used.

20L batch
4.3kg MO
0.23kg crystal
115g brown
0.23kg aromatic
60 min mash @ 65C
34g EKG (5%) @ 60min
14g EKG (5%) @ 20min
14g EKG (5%) @ flameout
WLP002 English Ale, 1.5L starter
1.046 to 1.007

I actually did this as a 16L maxi-BIAB on the stove top and topped it up in the fv.
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FVs: Munich dunkle, Czech pilsner
DJs:
Conditioning: BBNo1:1 Citra saison, Chevallier bitter, Blackberry wine, Elderberry wine, Plum wine
Drinking: Cwtch, Bures Gold, Perry, Cider, Gales Festival Mild (GW clone), RIS, Winebuddy Merlot, Mead, Cyser, Melomel
Previous good'uns: RyeIPA, NEDIPA, Bitter (HBF comp 2nd place), Perry from scratch, Hobgob clone, DIYDog Dogma, Mild, BIPA x 3, ginger beer
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Old 05-11-2017, 01:58 PM   #19
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Home Brew Competition - October 17

First and second place -



Drunk Monk Dopplebock

This was from a recipe book originally however it wanted quite a lot of ingredients which I couldn't get hold of easily, so I subbed some and made some changed to suit my system.

OG: 1.080
FG: 1.020
ABV: 8%
Efficiency: 79%

Batch size: 25L
Boil size: 30L
IBU: 30

Fermentables
Pale malt 4.54kg
carapils 910g
Munich 910g
Medium crystal 450g
Chocolate 230g
Black 110g
Brown sugar 450g
Molasses 340g

Hops
17g Herkules @ 60min
28g Saaz @ 5 min

Yeast
Saflager W-34/70

These have ad about 8 months in the bottle but hardly any conditioning time in the FV. If I were to do this differently I'd have 6 months conditioning time in secondary.

Ides of March Milk Chocolate Mint Stout


OG: 1.064
FG: 1.021
ABV: 5.6%
Efficiency: ~75%

Batch size: 25L
Boil size: 30L
IBU: 39

Fermentables
Maris Otter 5kg
Chocolate 500g
Black 500g
Roasted barley 300g
Lactose 500g

Hops
20g Polaris @ 60min
40g Polaris @ F.O

Yeast
Safale US-05

Extras:
2 bottles of this before bottling: http://www.home-brew-online.com/spir...de-cacao-p1996
10 drops of peppermint extract before bottling.

It will have a really minty smell and taste but this evens out after a couple of weeks.
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Old 06-11-2017, 06:54 PM   #20
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Home Brew Competition - October 17 (3rd Place)



Recipe: The Kernel Export India Porter
Style: American Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.064 SG
Estimated FG: 1.017 SG
Estimated ABV: 6.2 %
Estimated Color: 86.5 EBC
Estimated IBU: 48.0 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.40 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 78.7 %
0.42 kg Brown Malt (140.0 EBC) Grain 2 6.1 %
0.42 kg Chocolate Malt (950.0 EBC) Grain 3 6.1 %
0.42 kg Crystal, Dark (Simpsons) (240.0 E Grain 4 6.1 %
0.20 kg Black Malt (Simpsons) (1200.0 EBC Grain 5 3.0 %
12.00 g Bramling Cross [7.20 %] - First W Hop 6 8.8 IBUs
20.00 g Galena [15.20 %] - Boil 60.0 min Hop 7 28.0 IBUs
12.00 g Bramling Cross [7.20 %] - Boil 15 Hop 8 4.0 IBUs
17.00 g Bramling Cross [7.20 %] - Boil 10 Hop 9 4.1 IBUs
24.00 g Bramling Cross [7.20 %] - Boil 5. Hop 10 3.2 IBUs
1.0 pkg California Ale (White Labs #WLP00 Yeast 11 -
46.00 g Bramling Cross [7.20 %] - Dry Hop Hop 12 0.0 IBUs


Mash:
-----
Name Description Step Temper Step Time
Mash In Add 24.89 l of water at 73.9 C 69.0 C 60 min

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Fermenting: Black IPA

Conditioning: Brew Dog Peroxide Punk clone

Drinking: Deschutes Obsidian Stout clone, Stone Ruination Clone, Northern Brown Ale, American Brown Ale v2, American Red Ale, The Kernel Export India Porter, Ooh Ahh Jester Little Bit, Mikkeller Green Gold clone, Brewdog Skull Candy clone

Planning: American Amber Ale, Oatmeal Milk Stout
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