1995 | Millennium Ale Millennium Ale per GallonOG125Barley wine method of own choice. Gravity may be made up with malt extract if necessary.5 lb Pale malt1 oz Amber malt1 oz Chocolate maltHops of own choice to 10 AAUs | |
1999 | Dunkel (National recipe 1999) Dunkel 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 yeastMethod 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.
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2001 | Alt (National recipe) Alt (National recipe) Alt (Phill Turner) - National show recipeper 25 litresOG 47Mash at 64 deg C. 4 Kg Pale malt1 Kg Munich malt35g Black maltLager 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) County Old (Ted Featherstone) - National show recipe per Gallon OG 602 lb Pale malt2 oz Crystal malt2 oz CarapilsYeast of own choice1 oz Wheat malt1/2 oz Roast barleyHops of own choice to 7 AAUsWater for Mild Ale brewingMash @ 67oC. Boil for 1.5 hrs. |