Homebrew Recipes - August 2022
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!
The challenge for our homebrew club in August was grow your own/ foraging. As always, we had some really great beers on the day, both as part of the challenge and others. The favourites, as voted for by the homebrew club are below.
The best non challenge beer chosen by the club was from Tim, who brewed a brilliant brown ale.
Mahogany Brown Ale
"The recipe is based on the famous double dark mild beer from East London, this is scaled down to session strength.
It has flavours of biscuits, currents and chocolate, balanced with a moderate amount of hop bitterness."
Style: British brown ale
14 Litre batch
OG 1.048
FG 1.016
ABV 4.2%
IBU 25.4
BU:GU ratio 0.53
EBC 33.7
All grain recipe.
Grain Bill:
Golden promises: 1.8kg (50.1%)
Simpsons imperial malt: 540g (15%)
Simpsons aromatic malt: 500g (13.9%)
Flaked toasted oats: 430g (12%)
Simpsons Medium Crystal malt: 250g (7%)
Chocolate malt: 73g (2%)
Mash at 67c
Boil for 40 minutes using whole hop cones.
40 minutes: Magnum 12.8AA: 4.4g; Bramling Cross 6.9AA: 16g
10 minutes: Bramling Cross 6.9AA: 15g
0 minutes: Bramling Cross 6.9AA: 15g
Yeast: Lallemand Voss at 35c
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Taking the grow your own part of the challenge, Dale brewed a mint chocolate porter using mint leaves he’d grown himself.
Dale said “Sat for two weeks on cacao and mint, in reality, mint isn't necessary in the boil, didn't impart much flavour but did block the pump on the grainfather (so would just include on cold side)
The cacao nibs and mint, I effectively made a tea and allowed to cool before adding the the fermenter! Would stick US-05 as yeast for people coming into the shop (I had been gifted a recipe pack with it in)...
Also making it without the mint might be an improvement. But didn't grow anything else!”
Mint Chocolate Porter - 6.7%
IBU: 33
BU/GU: 0.47
Colour: 46 EBC
Carbonation: 2.8 Co2-vol
OG: 1.071
FG: 1.020
All Grain Recipe - 23 litre
Grain Bill:
3kg Golden Promise
3kg Extra Pale maris Otter
300g Dextrin
150g Biscuit
150g Chocolate
Mash at 65c
Boil for 60 mins
60 minutes: Magnum 12AA 20g
5 minutes: 100g mint
Primary: 1 pack cacao nibs, 200g mint.
Yeast: White Labs California Ale Yeast
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Caleb brewed a SMASH beer with hops he’s grown in his garden in Peckham.
"This recipe is super simple and was meant to showcase any potential flavors from the hops I grew in my garden last year (2021). The recipe makes about 24L."
Hathorne SMASH
Grain bill:
5kg Golden promise
Hops
126g homegrown and dried hops (a mixture of Cascade and Hallertau grown in Peckham) @60mins
50g homegrown and dried hops in whirlpool ~@70c for 10mins
17L strike water
Mash @66c for 45mins
Sparge to 28L
Boil for 60mins or down to 24L
Pitch 11g Lallemand American West Coast Ale Yeast BRY-97 at @20c
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waterintobeer Homebrew Club takes place on the first Sunday of the month, from 2pm onwards