As part of a new blog series, we'll be sharing some of the best, or most interesting recipes from our homebrew club. If you want any further information on these, please let us know and we can put you in touch with the brewer. Our hope is that this will inspire our customers to try one of the recipes or be inspired to create their own. Happy brewing!
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Kat Sewell has been brewing for eight years and specialises in wild and mixed fermentation beers, you can read her excellent blog here: https://haveigotbrewsforyou.wordpress.com/. This brew, brought to our April club, was a Saison, which was aged on grapes from her neighbour's garden in Peckham. More info on the beer in her blog. It's an absolutely brilliant beer.
Saison Vin du Peckham
4kg pilsner
2kg wheat
500g vienna
Mash in at 64 for an hour
20g Hallertau at 60 mins
20g Hallertau at 10 mins
Ferment with Mangrove Jack's French saison
After 2 weeks move to secondary and add grapes for 3 months (previously frozen and uncrushed, no stems)
@katrinnas
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James Bois has been brewing for 16 months and likes to experiment with a wide variety of beer styles. Our homebrew club set a challenge for April's club - the theme was 'St George' – this is what he came up with (apparently St George is the patron Saint of many places in Bavaria)!
St George Hefeweizen
Brewer: J.Bo Beers (AKA James)
Beer: Bavarian Saint
Style: Hefeweizen
Method: BIAB
Batch Size: 4.5 litres (6.5L Boil)
Target OG: 1.050
Target FG: 1.013
Bitterness: 14 IBU
ABV: 4.8%
Ingredients: 600g Dingemans Pilsen Malt 250g Dingemans Pale Wheat Malt (was meant to be 50%!) 116g Weyermann Cara Wheat
6g Hallertau Mittelfruh - whole leaf (60 mins) 3g Hallertau Mittelfruh - pellets (15 mins)
1g Yeast Nutrient 5g Mangrove Jack M20 Bavarian Wheat Yeast (half pack, rehydrated)
Method: Mash Step at 45C for 10 mins (Ferulic Acid rest) Single Decoction Mash Step Mash at 67C for 60 mins Mash Out at 77C for 10 mins Boil for 60 mins Fermented at 18C for 20 days Bottle Conditioned for 14 days
Secret: The high quality ingredients, all from WIB...
James's brew in a bag set up
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Tim Quinlan has been brewing for two and a half years and has just moved from stove top brewing to a Grainfather. This beer is one of his first brews on his new system and tasted pretty fantastic. If you want a good New England IPA-ish recipe, then look no further.
Hazy IPA Citra and Simcoe
This is a tweaked recipe for a New England IPA, from Brülosophy exBEERiment comparing flaked oats vs wheat malt in a New England IPA.
23 litre Grainfather recipe.
OG 1.054
FG 1.012
ABV 5.5%
EBC 8.8
IBU 54.4
3kg Golden promise pale malt
1.7kg Maris otter pale malt
0.5kg Rolled oats
0.24kg Pale wheat malt
Mash @ 69c for 1 hour, mash out @ 75c for 10 minutes.
1 hour boil following the hop schedule using leaf hops.
7g Magnum @ First wort hop
10g Citra @ 15 minutes
10g Simcoe @ 15 minutes
6g Citra @ 10 minutes
6g Simcoe @ 10 minutes
16g Citra @ 5 minutes
16g Simcoe @ 5 minutes
30g Citra 20 minutes steep @ 80c
30g Simcoe 20 minutes steep @ 80c
70g Citra dry hop for 7 days
70g Simcoe dry hop for 7 days (just after high krausen)
32g Citra dry hop for 3 days
32g Simcoe dry hop for 3 days
Yeast Fermentis US-05 @ 17c
Bottle condition for 2 weeks with 2.3 volumes Co2
A beer, a cat, a Tim and a Grainfather