HBF Competition 1st/2nd/3rd Place Winners Recipes

Discussion in 'Complete and Brewed Recipes' started by JFB, Nov 18, 2016.

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  1. Nov 18, 2016 #1

    JFB

    JFB

    JFB

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    October 16 first place.


    Ok first a big thanks to DoctorMick and the other forum members for setting this up.
    I'm really pleased with the results as the method of my brewing is very simple and it shows that good beer can be made by all with out tons of kit.

    So the recipe is tweaked Greg Hughes black ipa malt bill and my hop bill.
    BIAB and no chill(I recently read an article on the web that said you cant no chill IPA's)

    23L
    pale malt 6k
    choc malt .225
    roast barley .170

    70 min boil
    citra 20g FWH
    cascade 20g FWH
    Apollo 30g @ 50 min
    irish moss tspn @15 min
    citra 10g in cube @80c
    cascade 10g in cube @80c
    citra 30g dry hop day 5
    cascade 30g dry hop day 5
    simcoe 30g dry hop day 5

    mashed @ 65c for 50 mins then dunk sparged @74c for 15 mins

    OG 1056 FG 1012 5.7 abv

    Ferment at 18c with mangrove jacks m44 yeast

    The beer was drunk six weeks after bottling which is lucky as early on the roast barley was quite harsh! but seemed to mellow out with the hops as time went on.

    If you would like to discuss this recipe you can find the original here - http://www.thehomebrewforum.co.uk/showthread.php?t=67375
     
  2. Nov 19, 2016 #2

    Grizzly299

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    Thanks for taking the time to organise a competition and taking the time to sample my beer. Congratulations to the winner @JFB and runner up @dan125

    Here is my recipe, I didn't originally create it as an IPA, but I made some adjustments and ramped up the hops a little so that I could enter it into the competition. :thumb:

    Just a note, this beer is intended to be hazy and should be served as such.No need for finings.

    Enjoy!


    Otterly Awry- Belgian/Bavarian Rye IPA

    Target OG: 1.052
    Approximate FG: 1.14-1.016
    IBU’s: 41~
    Colour: 9.7 SRM
    Target Fermenter Volume: 21 Litres
    Brewhouse Effciency: 72%~
    Mash Temperature: 67°
    Mash Time:60 mins
    Mash type: Single Infusion
    Yeast: Magrove Jacks M20
    Boil Time: 60 mins

    Grain Bill

    Maris Otter: 2Kg
    Pale Wheat Malt :1.3Kg
    Pale Rye Malt: 1Kg
    Oat Malt:0.21Kg
    CaraRye: 0.45Kg
    Torrified Wheat: 0.21Kg
    Oat Hulls: 0.3Kg

    Boil Additions (All Hops in pellet form)

    Azacca - 20g @ 40mins
    Mandarin Bavaria - 15g @15 mins
    Mandaina Bavaria - 10g @5 mins
    Azacca - 5g @0 mins
    Mandarina Bavraria - 10g @0mins
    Bitter Orange Peel - 3tbsp @ 0 mins

    Dry Hops


    Dry hops are to be added four days prior to bottling.

    20g Mandarina Bavaria
    5g Azacca

    Fermentation

    Pitch yeast at 18-20°C and allow fermentation temperature to free rise in an ambient air temperature between 16 and 18°C. Leave in primary fermenter for three weeks, adding dry hops 4 days prior to bottling. Cold crash fo 24hrs prior to bottling to help drop the hops out of the beer.

    Conditioning & Maturation

    When priming aim for 2- 2.5 volumes of C02.Condition for two weeks at room temperature after bottling. Move to a cool area and allow to mature for four to six weeks before cracking one open.

    If you would like to discuss this recipe you can find the original here - http://www.thehomebrewforum.co.uk/showthread.php?t=67368
     
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  3. Nov 20, 2016 #3

    dan125

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    Here's my recipe too

    Great work getting the comp up and running :thumb:
    Here's to many more :drink:


    I'd been wanting to make a 'traditional' IPA for a while and the comp seemed like a good excuse.
    The simple recipe was based on Martyn Cornell's blog post about a collaborative brew he did with Brains: http://zythophile.co.uk/2012/06/17/how-i-brewed-my-own-ipa-at-brains/
    I brewed this back on 31st July as I wanted it to have decent maturing time (although not as long as a real 19th Century IPA would have done)


    Colonel Cornell's East India Pale Ale

    24L batch
    OG 1.056
    FG 1.007
    6.5% ABV
    50ish IBUs

    Maris Otter - 6kg
    Black malt - 20g
    Mash @ 65C

    60mins: EKG 80g
    10mins: EKG 60g
    Dry hop in FV when yeast pitched (for a more aged dry hop flavour): EKG 50g

    1pk Notty + 1pk MJ west coast ale yeast, fermented at 17C, rising to 20C to finish

    That was meant to be it, but I got worried that there might not being any hop flavour/aroma left by comp time, so chucked another 50g EKG pellets in 2ndry for the last 5 days before bottling.

    :cheers:

    If you would like to discuss this recipe you can find the original here http://www.thehomebrewforum.co.uk/showthread.php?t=67369


    .
     
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  4. Dec 4, 2016 #4

    JFB

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    Three Corners Pale Ale

    23L
    BIAB
    No Chill

    Marris Otter 2.2k
    Pilsner Malt 1.1k
    Malted Wheat .340k
    Demerara Sugar .275k

    Mash @ 63-64.5c (Big fermentability) for 70 mins then dunk sparge @ 78c for 20 mins

    60 minute boil

    First Gold 35g 40 min
    Centennial 20g in cube @ 80c
    Motueka 20g in cube @ 80c
    Centennial 30g dry hop
    Motueka 30g dry hop

    US-05 yeast
    Ferment @ 18c

    OG 1041
    FG 1007
    4.5 abv

    The base malt recipe is from "Radical Brewing by Randy Mosher" with my hop choice and schedule. Hops from three continents(hence the name).

    Comments from judge is it could maybe do with some oats to give a more creamy feel and I agree:thumb:

    If you would like to discuss this recipe you can find the original here http://www.thehomebrewforum.co.uk/showthread.php?t=67378
     
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  5. Dec 5, 2016 #5

    DoctorMick

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    Bit of a struggle with the prefix here, I'd say it is more of a British style pale but with an American hop.

    4.8kg pilsner malt
    0.28kg Caramunich
    25g Pligrim 60min
    20g Citra 15min
    20g Citra 5min
    30g Citra flameout
    30g Citra dry hop 4 days

    Pitched WYeast London Ale Yeast

    OG should have been 1.048 but I only managed to hit 1.040.
    FG 1.011

    If you would like to discuss this recipe you can find the original here http://www.thehomebrewforum.co.uk/showthread.php?t=67372

    .
     
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  6. Dec 7, 2016 #6

    Hoddy

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    Simary Roscoe

    24L Batch

    4.2Kg Maris Otter
    0.45kg Vienna
    0.30kg Flaked oats

    Water Profile : Light & Hoppy
    5g Calc Carb
    3g Gypsum
    5g Citric Acid

    Target Ph 5.4

    Mash Profile - Braumeister
    Mash in - 40oC
    Protein rest 50oC - 25 mins
    Beta Amalyse rest 66oC - 70 mins
    Mash out 76oC - 15 Mins

    Sparge 76oC - 6 Litres

    Boil 70 mins

    Pacific Jade - 10g @ 60 mins
    Rosemary (fresh) 10g @ 10 mins
    Simcoe - 16g @ 10 mins
    Simcoe 50g - Steep 30 mins

    Mangrove Jacks M44 Yeast fermented at 19oC for 2 weeks

    dry hop 70g Simcoe 7 days
    dry hop 15g rosemary (fresh) 7 days

    OG 1.046
    IBU 34
    EBC 8.3
    ABV 4.7%


    If you would like to discuss this recipe you can find the original here http://www.thehomebrewforum.co.uk/showthread.php?t=67410
     
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  7. Jan 11, 2017 #7

    JFB

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    Home Brew Competition 1st place - December 16


    Raspberry Wheat Beer
    23L

    Larger malt 3k
    Wheat malt 2.6k

    70 min boil

    Challenger 20g @ 60 min
    Irish moss tsp @ 15 min

    WB06 yeast
    Raspberry's 3k day 2 of fermentation

    OG 1057
    FG 1009
    ABV 6.3

    This is the Greg Hughes recipe bumped up a little.
    It keeps really well, I think it was about 6 months old at tasting and probably took 6 weeks to get good.

    If you would like to discuss this recipe the original thread is here - http://www.thehomebrewforum.co.uk/showthread.php?t=67980

    .
     
  8. Feb 6, 2017 #8

    jceg316

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    I'm so pleased to have won this competition. The recipe entered is Harry Porter and the Quest for Chicken Nuggets. It was originally based off a Mikkeller recipe but has been changed a couple of times to suit my system and the ingredients I'm more likely to have in stock.

    Batch size: 25L
    Efficiency: ~70%
    OG: 1.059
    FG: 1.019
    ABV: 5.2%

    Grain Bill
    2.8kg lager
    2.5kg maris otter
    0.57kg brown malt
    0.4kg flaked barley
    0.4kg chocolate malt
    80g amber malt

    Hops
    25g Herkules @ 60 min
    16g Lublin @ 15 min
    16g Hallertau @ 15 min
    16g Hallertau @5 min
    13g Willamette @5 min

    Yeast
    Saflager W-34/70 fermented at ~20°C

    Extras
    2 vanilla beans cut up into secondary for 1 week
    500ml cafetiere coffee into secondary for 1 week

    For the coffee I used 500ml water to 50g of Lavazza coffee.

    This yeast can take a couple of days before it starts to show signs of fermentation, and can give off horrific sulphur smells for up to 1 week after fermentation is complete. It's a very robust yeast though which seems to accentuate the coffee and vanilla flavours.
     
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  9. Feb 7, 2017 #9

    dan125

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    FAT BLACK HEART - Oatmeal Stout
    (named after a track by a favourite band from back in the 90s & not a clone of a Brewdog stout with a similar name) - [ame]https://www.youtube.com/watch?v=_Vv7ovOnJEM[/ame]


    25L batch

    OG - 1.058
    FG - 1.013
    5.9% ABV
    30ish IBUs

    Maris Otter Extra Pale - 2400g
    Mild ale malt - 2000g
    Naked malted oats - 1200g (meant to have ordered normal oat malt)
    Carafa Special 3 - 500g
    Swaen biscuit honey malt - 500g
    Caramalt - 300g

    Mashed @ 66C

    Target (pellet-10.5%AA) - 32g - 60mins

    Fermented with WLP002 English Ale yeast @ 18C, rising to 20C to finish

    My entry was brewed on the 4th Dec and bottled on the 24th, and I think it might benefit from a bit longer in the bottle.

    :cheers:
     
  10. Feb 7, 2017 #10

    strange-steve

    strange-steve

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    January 2017 competition 3rd place porter:

    Oak and Rum Porter

    Recipe Specs
    ----------------
    Batch Size (L): 20
    Total Grain (kg): 5.88
    Total Hops (g): 61
    Original Gravity (OG): 1.062
    Final Gravity (FG): 1.014
    Alcohol by Volume (ABV): 6.3 % after rum addition 7.9%
    Colour (SRM): 32
    Bitterness (IBU): 33
    Brewhouse Efficiency (%): 70
    Boil Time (Minutes): 90

    Grain Bill
    ----------------
    4.500 kg Pale Malt (77%)
    0.550 kg Munich I (9%)
    0.430 kg Caramunich II (7%)
    0.300 kg Chocolate (5%)
    0.100 kg Roasted Barley (2%)

    Hop Bill
    ----------------
    16 g Challenger Leaf (11.5% Alpha) @ 90 Minutes
    20 g Challenger Leaf (11.5% Alpha) @ 15 Minutes
    25 g East Kent Golding Leaf (7% Alpha) @ 0 Minutes

    Misc Bill
    ----------------
    30 g French Oak Chips for 11 Days (Secondary)
    800 ml Spiced Rum @ Bottling

    Notes
    ----------------
    Single step Infusion at 67°C for 90 Minutes.
    Fermented at 19°C with Danstar Nottingham

    The original recipe post is here if you would like to discuss it - http://www.thehomebrewforum.co.uk/showthread.php?t=68581
     
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  11. Mar 10, 2017 #11

    MyQul

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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
     
  12. Mar 10, 2017 #12

    MyQul

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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

    [​IMG]
     
  13. Mar 10, 2017 #13

    MyQul

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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.
     
  14. Mar 13, 2017 #14

    strange-steve

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    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.
     
    Last edited by a moderator: Apr 29, 2017
  15. Apr 14, 2017 #15

    JFB

    JFB

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    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.
     
  16. Apr 15, 2017 #16

    Grizzly299

    Grizzly299

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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.

    IMG_20170415_091159.jpg
     
  17. May 7, 2017 #17

    Grizzly299

    Grizzly299

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    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 :thumb:

    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.

    Triple Topaz.jpg
     
  18. May 7, 2017 #18

    IainM

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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.
     
  19. Nov 5, 2017 #19

    jceg316

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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/spirits-c32/still-spirits-top-shelf-creme-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.
     
  20. Nov 6, 2017 #20

    DoctorMick

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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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