Homebrew Club Recipes - June & July 2023

An important part of WIB since its inception has been our homebrewing community. We never cease to be amazed by the creativity, talent and sometimes utterly bizarre creations they come up with, using the ingredients from our shelves. We've often said we wish we could share the brews that make it to our monthly homebrew club with the rest of the world, so now we are!

These recipes are from June and July 2023

Alban brought in an excellent English Bitter, check out the recipe below

Small batch English Bitter

I’d really only done a few brew-in-a-bag (BIAB) brews before I moved on to a 23L batch size and left  the smaller format behind. However I’d also forgotten the advantages of BIAB, certainly in terms of brew time, cleaning up and obviously less to bottle up. This challenge was a nice reminder that there’s many ways to brew.

Mashed in with 7L of untreated tap water at 66C which dropped 1C over the hour. Lost approx 2L to the grain (1L/kg) so collected 5L wort and sparged with another 7.75L @ 75C. Standard boil for an hour and pitched Safale S-04 after cooling; volume in the fermenter was 10.5L.  

Fermentables: [Total of 2006g]

28.6% Golden Promise

25.8% Maris Otter Pale

10.5% Vienna Malt

10% Pale Wheat Malt

10% Biscuit Malt

5.1% Dextrin Malt

5% CaraGold malt

5% Dark Crystal

Hop Schedule:

7.5g ADHA-529 60 mins

21g East Kent Goldings 5 mins

20.5g Archer 5 mins

1 Tsp Irish Moss 5 mins

The ADHA-529 hops were some old pellets I had that I used for bittering, just because I hadn’t got many high-alpha hops left.  They’re described as offering “an enticing aroma of coconut and lemon combined with hints of tea and mint that give a nice, smooth bitterness to many styles of beer.”

After 13 days in the fermenter I bottled at 1.006 having crashed it at 16C for the last 3 days. Clarity and colour were good and the taste was initially very malty, but this fell away after a week or so. 

I used Pure Brew water treatment for this and it has certainly made a difference to the perceived softness of the beer.


Will, known for minesweeping for yeast dregs at homebrew club and other meet ups, brought in a Flanders Red inspired beer using the aforementioned dregs!

Will's Port Dark Sour

I brewed this back in 2021, following a brew day at WIB legend Mike Acord's place. It was the first time we were allowed to meet up again after the winter lockdown so a bunch of us got together with some sharing bottles and made a beer.

I can't actually remember what beer we brewed that day but I collected up all the dregs from everyone's sharers and used them to make this beer, which is vaguely based on a Flanders Red base but with some port-soaked oak added.

Turns out, apart from whatever dreggy bugs were involved, the secret ingredient for this one was time - it was only after a year in the bottle that it really started to take shape.

This is for a 10 litre batch. 

Malt bill:

1kg Maris Otter

1kg Munich

300g Caramalt

120g Caramunich

180g Special B

50g Carafa Type I


60 mins 5g Target



OG: 1.056

FG: 1.008 

6.3% ABV

24 hours after adding the clean yeast I added dregs from various sharing bottles (including Gueze Boon, Yonder Trunk of Funk, Burning Sky Coolship, and a ton of different homebrews)

After 2 months, I soaked 60g of oak in 200ml port for a week, then added to the beer.

I bottled after around 8 months in the fermenter, and it started to really hit its stride after about 12-18 months in the bottle. 


We had a small meet up in July, but all the beers were marvelous! The challenge was takeaway and Nathan’s first up with an incredible Thai Gose!

Thai Green/Red Curry Gose by Nathan

I brought this beer along for the "take-out" challenge in July. I did not know about the challenge when I brewed it, but it definitely hit the brief! I made it because I wanted a savory sour beer that was different from anything I had drank before.  I was going for everything that makes a Thai curry great: salty, spicy, sour and slightly sweet coco-nuttiness that pulls it all together. 

In hindsight I would amp up the coconut, I thought I had plenty, but it only shows up on the nose. I would also use a little sabro next time to bring a hop/coconut aroma.  I might even split the batch with some lactose to give a little sweetness.  I also considered some fresh lime juice at bottling. All this planned for the version 2.0.  

The recipe below yields a spicy beer, even if you leave out the chilies it will be spicy. My ratio gave a beer that is probably 7 out of 10 spiciness.  I would also recommend bottling in 330ml bottles. 500ml is a lot to drink on your own.  

The green curry one was more bright, the red one more pungent and earthy. Both are great and the tasters were split in their favorite.  

Here is the recipe:

Batch size: 10L primary fermented, then split with adjuncts into 2 demijohns. 


Tap (Pimlico), no adjustments. 


1400 Golden Promise

500g Maris Otter Pale Malt

150g Munich Malt

150g Flaked Oats

2200g Total

Mash: (8L H2O)

20min at 40C

20min at 50C

40min at 65C 

40min at 70C


1.5L H2O at 70C

1.0L H2O at 70C

Approx. 10.5 L at start of boil

Boil #1:

No hops (in boil), no salt, no coriander



60g re-used hops(strisselspalt, cascade, citra & simcoe)

I think this is about an equivalent of 5-10g of fresh pellets.  I find that NEIPA  dry-hopping is so excessive, so I try to re-use the hops for light bittering of other beers.  This was hops from. JJULIUS clone I attempted.  Don't overdo it with hops or the bacteria will not be happy. 

Chill to 30C (approx. 10L wort)


Infect with Lactobaccilus:

50ml of Lactic Acid to PH4

Pitch in (6) crushed chewable acidophilus tablets (Yes! Just do it, I even use my molcahete that has all sorts of spice residue in it!) 

Seal your bucket or fermenter really well. Leave in a dark warm place for (6) days, if you have the patience and are willing to sacrifice some ABV go for 8 days. I have a closet in my flat where the central heating pipe enters. My closet is always about 30C

Open the fermenter and be amazed. PH3.5. If lower then even better.  You can check the gravity here, but you are only going to deep dive into the rabbit hole FG and lactobacillus.  The truth is the bacteria ate some of your fermentable sugars, but they gave you some acid in return.  The beer is going to be 4-6% ABV.

Boil #2:

No boil, just skim off the lactobacillus culture with a sterilized mesh strainer.  I often re-boiled my gose, but this time, I wanted to preserve the sour funkiness that had developed. So, I pitched the yeast directly into the soured wort.  

Fermentation #1: 

Yeast: Lallemand English Ale

Get a healthy starter, I pitched onto a yeast cake from a previous brew.

Ferment for one week. FG: 1.014

Fermentation #2:

Add adjuncts into two demijohns 

Rack in beer (approx. 4.5L to each) 

Give a good shake

Ferment for one week more. 

Adjuncts into demijohn #1:

0.1% ( 4.5g) maldon sea salt 

1.8g  crushed coriander seeds

10g ground dried red thail chilies 

4g kaffir lime leaf powder (spice mountain)

50g Mae Ploy GREEN Curry Paste

25g freshly toasted coconut flakes

Adjuncts into demijohn #2:

0.1% ( 4.5g) maldon sea salt 

1.8g  crushed coriander seeds

10g ground dried red thail chilies 

4g kaffir lime leaf powder (spice mountain)

50g Mae Ploy RED Curry Paste

25g freshly toasted coconut flakes


Bottle and prime as you normally would. Wait two weeks and enjoy.  Here are the actual dates of my brew:

Brewed and soured : 10 April 2023

Yeast pitched: 16 April 2023

Adjuncts and secondary 23 April 2023

Bottling:30 April 2023

Drank at WIB: 2 July 2023

Revisit at WIB: six months? One year?  

If you give this a try, let me know. I'm interested to see how it turns out!!


Mike C brought in an excellent example of a dry stout, see the recipe below:

Dry Stout (EKG & Chinook)


Type: All Grain

IBU : 41 (Tinseth) 

BU/GU : 0.93 

Colour : 90 EBC 

Carbonation : 2.4 CO2-vol 

Pre-Boil Gravity : 1.039 

Original Gravity : 1.044 

Final Gravity : 1.011

Fermentables (3.96 kg)

2.81 kg - Extra Pale Maris Otter Malt 3.4 EBC

500 g - Flaked Torrified Barley 4 EBC (12.6%)

350 g - Roasted Barley 1180 EBC (8.8%)

300 g - Chocolate Malt 985 EBC (7.6%)

Hops (110 g)

60 min - 30 g - East Kent Goldings (EKG) 

20 min - 30 g - East Kent Goldings (EKG) 

10 min - 20 g - Chinook 

Dry Hops

7 days - 30 g - Chinook - 11.4%


10 min - Boil - 1 items - Protafloc


1 pkg - Fermentis SafAle English Ale S-04

Batch Size : 20 L

Boil Size : 24.88 L

Post-Boil Vol : 21.88 L

Mash Water : 12.21 L

Sparge Water : 15.48 L

Boil Time : 60 min

Total Water : 27.69 L

Brewhouse Efficiency: 72%

Mash Efficiency: 75.6%

Mash Profile

High fermentability

65 °C - 60 min - Mash

75 °C - 15 min - Batch sparge

Fermentation Profile


20 °C - 14 days - Primary


Dan Braint brought in a great Pilsner, he’s shared the recipe with us below.

Pilsner Urquell

Batch Size : 23 L

Losses: 3l

Mash Water : 15.53 L

Sparge Water : 18.53 L

Boil Time : 90 min

Brewhouse Efficiency: 90%

OG: 1.048

FG: 1.013

IBU: 34.2

Colour (SRM): 3.4

ABV: 4.67%


Pilsner 3.5kg (78%)

Vienna 0.5kg (11%)

Carapils 0.23kg (5%)

Munich 0.23kg (5%)


Saaz 40g 80 min

Saaz 30g 45 min

Saaz 30g 25 min


WLP800 Pilsner lager


Protafloc 15 min

Water Chemistry:

Gypsum 1.65g in mash, 1.97 in sparge

Sodium Bicarbonate 0.53g in mash, 0.63g in sparge

Calcium Chloride 2.42g in mash, 2.88g in sparge

Magnesium Sulphate 0.79g in mash, 0.94 in sparge


waterintobeer homebrew club takes place on the first Sunday of every month, starting at 2pm.

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