Other Recipes


1995	Millennium Ale Millennium Ale Close per Gallon OG125 Barley wine method of own choice. Gravity may be made up with malt extract if necessary. 5 lb Pale malt 1 oz Amber malt 1 oz Chocolate malt Hops of own choice to 10 AAUs
1999	Dunkel (National recipe 1999) Dunkel Close Dunkel Members Recipe 1999 National Supplied by Phill Turner Won by Doug Hodkinson Ingredients Makes 23 litres with an O.G. of 1056, FG 1012/1014 4 Kg Dark Munich Malt 1 Kg Lager Malt 350g Caramunich 300g Caramalt/Carapils 30g Chocolate Malt 25g Styrian Goldings (3.4 AAU's) at start of boil 60g Tettnang for 60minutes (3 AAU's) 20g Tettnang for 20 minutes 20g Tettnang at end of boil 10g Irish Moss Wyeast 2206 Bavarian or neutral lager yeast Method Infusion mash at 67/68 deg C or preferably a stepped infusion/decoction at 50 deg C and 67/68 deg C using liquor suitable for dark malts. Sparge with liquor at 77/80 deg C. Boil for 90 minutes using the above hop schedule or with other hops with equivalent AAU's (e.g.Hallertau). Coo] and aerate the wort. Add as large an active yeast starter as possible (e.g. 2 litres) and ferment at 9-12 deg C for a clean flavour.
2001	Alt (National recipe) Alt (National recipe) Close Alt (Phill Turner) - National show recipe per 25 litres OG 47 Mash at 64 deg C. 4 Kg Pale malt 1 Kg Munich malt 35g Black malt Lager hops 15 AAU (90 min) Lager hops 5 AAU (45 min) Lager hops 15 g (10 min) Lager hops 20 g (end of boil) Wyeast 1007 German Ale at 16 deg C. Secondary at 5-10 deg C.
2002	County Old (National Recipe) County Old (National Recipe) Close County Old (Ted Featherstone) - National show recipe per Gallon OG 60 2 lb Pale malt 2 oz Crystal malt 2 oz CarapilsYeast of own choice 1 oz Wheat malt 1/2 oz Roast barley Hops of own choice to 7 AAUs Water for Mild Ale brewing Mash @ 67oC. Boil for 1.5 hrs.