UK IPA, STRONG ALE & BARLEY WINE RECIPES

FEATURING HOPS YOU CAN GROW

IPA's were originally created with high alcohol & high hopping rates to help the contents of the barrels survive the ocean voyage on Clipper ships from England via the Southern Cape of Africa to India . Legend has it that the enlisted men were served a diluted version and the officers, of course, preferred theirs at the original strength, thus creating an English beer style that can be anywhere between 3.5% abv to 7.5% abv or higher.
MOST RECIPIES USE MALT EASILY PURCHASED IN NZ
LINK TO MALT SUBSTITUTES

UK MODERN IPA & STRONG ALES

NAME (LINK)STYLEHOPS
SAMUEL SMITH INDIA ALEUK IPANORTHDOWN, GOLDING, BRAMLING CROSS
FULLERS BENGAL LANCERUK IPAGOLDING, FUGGLE
SHEPHERD NEAME INDIA PALE ALE 1870UK IPAMAGNUM, GOLDING, FUGGLE
YOUNG'S LONDON SPECIAL ALEUK IPAGOLDING, FUGGLE
FULLERS 1845 ALEUK IPAGOLDING
WORTHINGTON WHITE SHIELDUK IPAGOLDING, CHALLENGER, FUGGLE
FULLERS 1999 VINTAGE ALEUK IPANORTHDOWN, FUGGLE
FULLERS DRAUGHT IPAUK IPAGOLDING, FUGGLE
HOOK NORTON FLAGSHIPUK IPAADMIRAL, GOLDING, FUGGLE
CHEDDAR GOATS LEAP IPAUK IPAGOLDING, CHALLENGER, FUGGLE
OTTER HEADUK IPACHALLENGER, WGV, FUGGLE
KING & BARNES IPA
UK IPANORTHDOWN, FUGGLE
MORLAND HEN'S TOOTH
UK IPATARGET, CHALLENGER, FUGGLE
DOROTHY GOODBODY'S COUNTRY ALEUK IPABRAMLING CROSS, FUGGLE
THOMAS HARDY'S ALE 1967UK IPAGOLDING, STYRIAN GOLDING
THOMAS HARDY'S ALE CIRCA 1995UK IPANORTHERN BREWER, CHALLENGER, GOLDING
SHEPHERD NEAME 1698UK IPATARGET, GOLDING
FULLER'S PAST MASTERS STRONG ALE 1966UK IPATARGET, NORTHDOWN, CHALLENGER, GOLDING
BLACK SHEEP RIGGWELTERUK IPAGOLDING, FUGGLE, CHALLENGER
HARVEYS ELIZABETHAN ALEUK IPAPROGRESS, GOLDING, FUGGLE
WHITBREAD 1950 EXPORT IPAUK IPAGOLDING, FUGGLE
ADNAMS TALLY HOUK IPAGOLDING, FUGGLE
FULLERS WILD RIVER IPAUK IPAMAGNUM, CHINOOK, WILLIAMETTE, LIBERTY, CASCADE
MORLAND OLD HOPPY HENUK IPACHINOOK, WILLIAMETTE, TETTNANG, CASCADE
FULLERS SESSION IPAUK IPAAMARILLO, GALAXY, SIMCOE, LIBERTY, CASCADE
WOODFORDE'S HEAD CRACKERUK IPAGOLDING
ADNAMS BROADSIDEUK IPAFIRST GOLD, GOLDING, FUGGLE
WESTERHAM VICEROYUK IPATARGET, PROGRESS
SAM SMITH WINTER WELCOMEUK IPAGOLDING
J W LEES MOONRAKERUK IPAGOLDING
J W LEES HARVEST ALEUK IPAGOLDING
YOUNG'S OLD NICKUK IPAGOLDING, FUGGLE
ORKNEY SKULL SPLITTERUK IPAGOLDING
FULLER'S IMPERIAL IPA 2017UK IPATARGET, GOLDING, FUGGLE
BURTON BRIDGE EMPIRE ALEUK IPACHALLENGER, STYRIAN GOLDINGS
CASTLE EDEN FUGGLE IMPERIAL IPAUK IPAFUGGLE
MARSTON'S OWD ROGERUK IPAFUGGLE, WGV, GOLDINGS
FULLER'S VINTAGE ALE 2019UK IPATARGET, CHALLENGER, GOLDINGS, WAI-ITI
FULLER'S VINTAGE ALE 2020UK IPATARGET, JESTER, GODIVA
FULLER'S VINTAGE ALE 2016UK IPANELSON SAUVIN, NORTHDOWN, CHALLENGER, GOLDINGS
WIMBLEDON QUARTERMAINE ENGLISH IPAUK IPAADMIRAL, TARGET, FUGGLE, KENT GOLDING

UK HISTORIC IPA & BARLEY WINES

NAME (LINK)STYLEHOPS
1868 EAST INDIA PALE ALEUK IPAFUGGLE
MUSEUM BREWING COMPANY CALCUTTA IPAUK IPAGOLDING, FUGGLE, NORTHDOWN
BARCLAY PERKINS 1928 IPAUK IPAGOLDING, FUGGLE, CLUSTER
FULLER'S OLD BURTON EXTRA 1935UK IPAGOLDING, FUGGLE
FULLERS XX STRONG ALE 1958UK IPAGOLDING, FUGGLE
WHITBREAD IPA 1909UK IPAGOLDING
TRUMAN'S S3 BURTON IPA 1887UK IPAGOLDING, FUGGLE
WESTERHAM AUDIT ALEUK IPAGOLDING, NORTHDOWN
BARCLAY PERKINS KKKK 1933UK IPAGOLDING
ELDRIDGE POPE STRONG OLD ALE 1897UK IPAGOLDING

- UK MODERN IPA & STRONG ALES -

UK IPA - ALL GRAIN

SAMUEL SMITH INDIA ALE

20 LITERS | ABV 5.0 | IBU 50 | SRM 9.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.015
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 3600g GLADFIELD ALE MALT (3.0 SRM)
• 450g GLADFIELD BISCUIT MALT (30.5 SRM)
• 336g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
• 230g GLADFIELD WHEAT MALT (2.1 SRM)

02.

HOPS

BOIL:
• 28g NORTHDOWN 8.5%AA @ 60 MINUTES
• 36g EAST KENT GOLDINGS 5.0%AA @ 30 MINUTES 
• 28g BRAMLING CROSS 8.5%AA @ 15 MINUTES
DRY HOP - 3 DAYS:
• 28g FUGGLE 6%AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 037 YORKSHIRE SQUARE ALE
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE

ENGLISH IPA - ALL GRAIN

FULLERS BENGAL LANCER

20 LITERS | ABV 5.3 | IBU ~40 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN 

NOTES: 
Bengal Lancer is the result of John Keeling and Derek Prentice's tendency to tinker and brew beer that they themselves would like to drink. Bengal Lancer for cask is brewed at 5% ABV with Goldings and Fuggles in the copper, and then dry-hopped with Goldings and Target in the fermentation vessel. An identical version is brewed for bottle at 5.3% ABV, but slightly stronger, and it is chill-filtered before being bottle-conditioned. According to John Keeling, Bengal Lancer is NOT pasteurised but the original Fuller's IPA is.

01.

MALT

MASH:
• 5000g GLADFIELD PALE ALE MALT (3.0L) [97%]
• 155g GLADFIELD MEDIUM CRYSTAL MALT (56.3L) [3%]

02.

HOPS

BOIL:
• 56g FUGGLE 4.5%AA @ 60 MINUTES [25.9 IBU]
28g GOLDINGS 5%AA @ 10 MINUTES [5.2 IBU]
STEEP/WHIRLPOOL FOR 2O MINUTES START @ 98°C:
• 14g FUGGLE 4.2%AA [2.7 IBU]
• 14g GOLDINGS 5%AA [2.4 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g GOLDINGS
• 14g TARGET

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST

HERITAGE UK IPA - ALL GRAIN

SHEPHERD NEAME INDIA PALE ALE 1870

20 LITERS | ABV 6.1% | IBU 36 | SRM 7.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.058 | FG 1.0012
MASH 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 4650g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM

02.

HOPS

• 14g MAGNUM  12% AA @ 60 MINUTES
• 22g GOLDING 4.2% AA @ 15 MINUTES
• 22g FUGGLE 6.1% AA @ 15 MINUTES
• 22g GOLDING 4.2% AA @ 0 MINUTES
• 22g FUGGLE 6.1% AA @ 0 MINUTES
STEEP ALL HOPS 20 MINUTES

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: LALLEMAND NOTTINGHAM
• 2ND CHOICE: WLP 007 DRY ENGLISH

STRONG UK ALE - ALL GRAIN

YOUNG'S LONDON SPECIAL ALE

20 LITERS | ABV 6.4 | IBU 30 | SRM 8.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.068 | FG 1.010
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES: 
THIS RECIPE IS FOR THE 6.4% ABV BOTTLED VERSION
THE CASK/KEG VERSION IS 4.5% ABV

01.

MALT

• 4930g GLADFIELD ALE MALT 3.0 SRM
• 370g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM 

02.

HOPS

• 42g FUGGLE 6.1% AA @ 60 MINUTES
• 28g GOLDING 4.2% AA @ 15 MINUTES
• 28g GOLDING 4.2% AA @ 1 MINUTES
OPTIONAL:
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g GOLDING 
• 14g FUGGLE 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WYEAST LONDON ALE III #1318

UK STRONG ALE - ALL GRAIN

FULLERS 1845 ALE 

20 LITERS | ABV 6.3 | IBU ~50 | SRM 18.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.022
MASH 60 MIN @ 64 - 65°C | BOIL 60 MIN 

NOTES:
A strong, rich and fruity ale, Fuller's 1845 was specially commissioned to celebrated 150 years of the Fuller, Smith and Turner partnership. Best bottle conditioned.

AWARDS:
• Gold, 2002 (Guardian/Camra Bottled Beer Comp)
• Silver, 2008 (Camra Champion Beer of Britain)
• World's 50 Best Beers, 2008 (International Beer Challenge)
• Bronze, 2012 (International Beer Challenge)

Recipe updated 20 04 2022 courtesy of John Keeling & John Shanahan

01.

MALT

• 4900g PALE ALE MALT (3 SRM)
• 628g SIMPSONS AMBER MALT (31.7 SRM)
• 628g MUNTONS CRYSTAL 150 MALT (76.1 SRM) 
• 56g SIMPSONS CHOCOLATE MALT (600 SRM)

02.

HOPS

BOIL:
• 68g GOLDINGS 5%AA @ 60 MINUTES
STEEP/WHIRLPOOL 30 MINS START @ FLAME OUT:
• 56g GOLDINGS 5%AA
DRY HOP 3 DAYS BEFORE PACKAGING:
• 14g GOLDINGS 5%AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

ENGLISH IPA  - ALL GRAIN

WORTHINGTON WHITE SHIELD

20 LITERS | ABV 5.6 | IBU 40 | SRM 6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 90 MIN 

NOTES: OLD STYLE ENGLISH IPA

01.

MALT

MASH:
• 4250g GALDFIELD PALE ALE MALT
• 135g GLADFIELD MEDIUM CRYSTAL
 BOIL:
• 160g GOLDEN SYRUP

02.

HOPS

• 40g FUGGLE @ 4.5%AA FOR 90 MINUTES
• 15g CHALLENGER @ 7.5%AA FOR 90 MINUTES
• 40g GOLDING @ 5.0%AA FOR 5 MINUTES/STEEP 20 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP013 LONDON ALE YEAST / WYEST 1028 LONDON ALE (Worthington White Shield) 

UK IPA - ALL GRAIN

FULLERS 1999 VINTAGE ALE

20 LITERS | ABV 8.5 | IBU ~65 | SRM 8.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.076 | FG 1.013
MASH 90 MIN @ 67°C 
SPARGE 3 LITERS
BOIL 60 MIN

NOTES:
BOTTLE CONDITION FOR SEVERAL MONTHS

Ingredients featured in various Fullers Vintage Ales:
1998 - Champion Alexis malt and Northdown hops.
2001 - Maris Otter barley malt.
2002 - Golden Promise malt and Goldings hops.
2005 - Fuggles hops.
2006 - Fuggles and Super Styrian hops.
2008 - Maris Otter barley malt with Northdown and Challenger hops.
2011 - Goldings, Organic First Gold and Sovereign hops
2012 - Goldings, Sovereign and Target
2013 - Pearl Malt.
2014 - Goldings, Liberty and Cascade hops.
2015 - Maris Otter barley malt and Target, Northdown, Challenger and Goldings hops.
2016 - Nelson Sauvin alongside classic British hops.
2017 - Denali, Laureate, Target and Goldings hops.
2019 - Pale ale, New Zealand Gladfield Crystal, Chocolate malt and Target, Goldings, Northdown, Challenger and Wai-iti hops.
2020 - Double Roasted Crystal malt and Jester and Godiva hops.

01.

MALT

• 6300g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 12g BLACK MALT 500 SRM

02.

HOPS

BOIL:
• 60g NORTHDOWN 8.5%AA @ 60 MINS
• 28g FUGGLE 6.10%AA @ 15 MINS
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 98°C:
• 42g FUGGLE 6.10%AA

03.

ADDITIONS 

1 tsp IRISH MOSS OR CLARIFIER OF CHOICE

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE 

ENGLISH IPA - ALL GRAIN

FULLER'S DRAUGHT IPA

20 LITERS | ABV 5.2 | IBU ~36 | SRM 6.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.019
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
Fuller's IPA is a beer that dates from Reg Drury's tenure as head brewer. It was a fairly traditional take on IPA, being produced at 4.8% abv on cask, and also a 5.2 abv version that was brewed specifically for bottling. This brew used only one hop, Goldings. It was produced on and off for many years as a special and for the export market. It wasn't a tremendously successful beer, but it added variety to the range.

01.

MALT

MASH:
• 4500g GLADFIELD PALE ALE MALT (2.8 SRM) [87%]
• 448g GLADFIELD MUNICH MALT (7.6 SRM) [8.7%]
• 224g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [4.3%]

02.

HOPS

BOIL:
• 56g GOLDINGS 5%AA @ 60 MINUTES
• 28g GOLDINGS 5%AA @ 15 MINUTES
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 28g GOLDINGS

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST

ENGLISH IPA - ALL GRAIN

HOOK NORTON FLAGSHIP

20 LITERS | ABV 5.3 | IBU ~36 | SRM 6.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.016
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
HOP SUBSTITUTE FOR ADMIRAL: ~23g CHALLENGER

01.

MALT

MASH:
• 4350g GLADFIELD PALE ALE MALT (3.0 SRM)
• 224g GLADFIELD LIGHT CRYSTAL MALT (32.0 SRM)
• 112g GLADFIELD SOUR GRAPES MALT (2.0 SRM)

02.

HOPS

BOIL:
• 11g ADMIRAL 14.75%AA @ 60 MINUTES
• 28g FUGGLE 6.1%AA @ 30 MINUTES
• 28g GOLDING 4.2%AA @ 10 MINUTES
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 14g GOLDING NZ

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB 

ENGLISH IPA - ALL GRAIN

CHEDDAR GOATS LEAP IPA

20 LITERS | ABV 5.5 | IBU ~36 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.014
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES: 

01.

MALT

MASH:
• 3950g GLADFIELD PALE ALE MALT (3.0 SRM)
• 224g GLADFIELD GLADIATOR MALT (5.1 SRM)
• 224g GLADFIELD LIGHT CRYSTAL MALT (32 SRM)
• 224g GLADFIELD MUNICH MALT (7.9 SRM)
• 112g GLADFIELD WHEAT MALT (2.1 SRM)

02.

HOPS

BOIL:
• 21g CHALLENGER 7.5%AA @ 60 MINUTES
• 28g FUGGLE 6.1%AA @ 30 MINUTES
• 28g GOLDING 4.2%AA @ 10 MINUTES
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 14g GOLDING

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

ENGLISH IPA - ALL GRAIN

OTTER HEAD

20 LITERS | ABV 5.9 | IBU ~33 | SRM 6.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.015
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

MASH:
• 4500g GLADFIELD PALE ALE MALT (3.0 SRM)
• 225g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)

02.

HOPS

BOIL:
• 30g CHALLENGER 7.5%AA @ 60 MINUTES
• 14g FUGGLE 6.1%AA @ 15 MINUTES
• 14g CHALLENGER 7.5%AA @ 15 MINUTES
• 14g FUGGLE 6.1%AA @ 1 MINUTE 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

ENGLISH IPA - ALL GRAIN

KING & BARNES IPA

20 LITERS | ABV 5.4 | IBU ~32 | SRM 8.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.014
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES: SUBSTITUTE FOR WHITBREAD GOLDING VARIETY: NZ FUGGLE

01.

MALT

MASH:
• 4100g GLADFIELD PALE ALE MALT (3.0 SRM)
• 393g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)

02.

HOPS

BOIL:
• 113g GOLDEN SYRUP (0 SRM) @ 60 MINUTES
• 28g CHALLENGER 7.5%AA @ 60 MINUTES
• 28g WHITBREAD GOLDING VARIETY 6%AA @ 15 MINUTES
• 28g GOLDING 7.5%AA @ 2 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

ENGLISH IPA - ALL GRAIN

MORLAND HEN'S TOOTH

20 LITERS | ABV 6.4 | IBU ~42 | SRM 7.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 4250g GLADFIELD PALE ALE MALT (3.0 SRM)
• 283g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
• 226g GLADFIELD WHEAT MALT (2.1 SRM)
• 283g GLADFIELD AURORA MALT (29.4 SRM)

02.

HOPS

BOIL:
• 226g GOLDEN SYRUP (0 SRM) @ 60 MINUTES
• 20g TARGET 11%AA @ 60 MINUTES
• 14g CHALLENGER 7.5%AA @ 60 MINUTES
• 14g CHALLENGER 7.5%AA @ 15 MINUTES
• 14g FUGGLE 6.1%AA @ 15 MINUTES
• 28g FUGGLE 6.1%AA @ 2 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

ENGLISH IPA - ALL GRAIN

DOROTHY GOODBODY'S COUNTRY ALE

20 LITERS | ABV 6.0 | IBU ~40 | SRM 12 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.015
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES: 

01.

MALT

MASH:
• 4500g GLADFIELD PALE ALE MALT (3.0 SRM)
• 224g GLADFIELD BISCUIT MALT (30.4 SRM)
• 224g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 112g BARLEY FLAKED (1.7 SRM)
• 112g GLADFIELD WHEAT MALT (2.1 SRM)
• 28g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

BOIL:
• 50g BRAMLING CROSS 6%AA @ 60 MINUTES
• 28g FUGGLE 4.5%AA @ 15 MINUTES
• 28g FUGGLE 4.5%AA @ 5 MINUTES 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST

ENGLISH IPA - ALL GRAIN

THOMAS HARDY'S ALE 1967

20 LITERS | ABV 8.4 | IBU ~84 | SRM 7.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.014
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 90 MIN

NOTES: A word of warning. This original version is not identical to the full production one. This Thomas Hardy Ale was initially brewed as a one-off to celebrate the 40th anniversary of Thomas Hardy's death. When it later went into regular production, the recipe was changed. Most notably the gravity was increased from 1110º to 1125º.

01.

MALT

MASH:
• 4000g GLADFIELD ALE MALT (3.0 SRM)
• 1470g GLADFIELD LAGER LIGHT MALT (1.4 SRM)
• 790g GLADFIELD WHEAT MALT (2.1 SRM)
• 316g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)

02.

HOPS

BOIL:
• 172g GOLDING 5%AA @ 60 MINUTES
• 52g STYRIAN GOLDING (FUGGLE) 5%AA @ 30 MINUTES 

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE 

ENGLISH IPA - ALL GRAIN

THOMAS HARDY'S ALE CIRCA 1995

20 LITERS | ABV 12% | IBU ~70 | SRM 12.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.108 | FG 1.019
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 90 MIN

NOTES: MODERN STYLE ENGLISH IPA

01.

MALT

MASH:
• 8000g GLADFIELD PALE ALE MALT (3.0 SRM)
• 850g GLADFIELD WHEAT MALT (2.1 SRM)
• 336g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 14g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

BOIL:
• 56g NORTHERN BREWER 8.5%AA @ 60 MINUTES
• 28g CHALLENGER 7.5%AA @ 15 MINUTES
• 28g KENT GOLDING 5%AA @ 2 MINUTES
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 28g NZ or KENT GOLDING

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE 

ENGLISH IPA - ALL GRAIN

SHEPHERD NEAME 1698

20 LITERS | ABV 6.5 | IBU ~45 | SRM 12.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.067 | FG 1.018
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 90 MIN

NOTES: 

01.

MALT

MASH:
• 4300g GLADFIELD PALE ALE MALT (3.0 SRM)
• 448g GLADFIELD BISCUIT MALT (30.5 SRM)
• 224g GLADFIELD RED BACK MALT (33 SRM)
• 112g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 28g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

BOIL:
• 500g GOLDEN SYRUP @ 90 MINUTES
• 28g TARGET 11%AA @ 90 MINUTES
• 28g EAST KENT GOLDING 5%AA @ 15 MINUTES
STEEP/WHIRLPOOL FOR 20 MIN - START @ 98°C:
• 28g EAST KENT GOLDING 5%AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST

ENGLISH IPA - ALL GRAIN

FULLER'S PAST MASTERS STRONG ALE 1966

20 LITERS | ABV 5.8 | IBU ~37 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.065 | FG 1.022
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 5320g GLADFIELD PALE ALE MALT (3.0 SRM) 96%
• 224g GLADFIELD WHEAT MALT (7.9 SRM) 4%

02.

HOPS

BOIL:
• 28g TARGET 11%AA @ 60 MINUTES
• 7g EK GOLDING 5%AA @ 60 MINUTES
• 14g EK GOLDING 5%AA @ 5 MINUTES
• 7g CHALLENGER 7.5%AA @ 5 MINUTES
• 7g NORTHDOWN 8.5%AA @ 5 MINUTES
DRY HOP AT START OF FERMENTATION:
• 28g TARGET
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 14g EK GOLDING

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST

ENGLISH IPA - ALL GRAIN

BLACK SHEEP RIGGWELTER

20 LITERS | ABV 5.9 | IBU ~40 | SRM 16.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.015
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
Riggwelter takes its name from a local Yorkshire Dales farming term which has Nordic roots; “rygg” meaning back, and “velte” meaning to overturn. A sheep is said to be rigged or ‘riggwelted’ when it has rolled onto its back and is unable to get back up without assistance. What better name for a strong beer from the Black Sheep Brewery in Yorkshire, eh?!

* MIX GOLDEN SYRUP (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

01.

MALT

MASH:
• 3800g GLADFIELD PALE ALE MALT (3.0 SRM)
• 224g GLADFIELD DARK  CRYSTAL MALT (96 SRM)
• 224g GLADFIELD WHEAT MALT (2.1 SRM
• 112g GLADFIELD DARK CHOCOLATE MALT (659.9 SRM)
14g GLADFIELD ROAST BARLEY

02.

HOPS

BOIL:
• 224g GOLDEN SYRUP @ 60 MINUTES *
• 56g FUGGLES 4.5%AA @ 60 MINUTES
• 28g GOLDING 5%AA @ 15 MINUTES
• 14g CHALLENGER 7.5%AA @ 15 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 90°C AND ADD:
• 14g GOLDING 5%AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST

ENGLISH IPA - ALL GRAIN

HARVEY'S ELIZABETHAN ALE

20 LITERS | ABV 7.5 | IBU ~60 | SRM 11.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.019
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 90 MIN

NOTES:
Elizabethan Ale was originally produced in celebration of the Coronation of Her Majesty Queen Elizabeth II. 

* MIX TREACLE (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

01.

MALT

MASH:
• 5750g GLADFIELD PALE ALE MALT (3.0 SRM)
• 448g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM

02.

HOPS

BOIL:
• 170g TREACLE (100 SRM)*
• 76g PROGRESS 6.25%AA @ 60 MINUTES
• 56g GOLDING 5%AA @ 15 MINUTES
• 14g FUGGLE 4.5%AA @ 3 MINUTES
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 14g FUGGLE

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

ENGLISH IPA - ALL GRAIN

WHITBREAD 1950 EXPORT IPA

20 LITERS | ABV 5.3 | IBU 40 | SRM 6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.013
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

• 4300g GLADFIELD PALE ALE MALT (3.0L)
• 113g GLADFIELD MEDIUM CRYSTAL MALT (56.3L)

02.

HOPS

• 65g GOLDING 5%AA @ 60 MINUTES
• 28g FUGGLE 4.2%AA @ 1 MINUTE / STEEP 20 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP O07 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)

ENGLISH IPA - ALL GRAIN

ADNAMS TALLY HO

20 LITERS | ABV 8.0 | IBU ~50 | SRM 20.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.080 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 L | BOIL 120 MIN 

NOTES: 
* MIX TREACLE (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

01.

MALT

MASH:
• 3450g GLADFIELD PALE ALE MALT (3.0 SRM)
• 1700g GLADFIELD VIENNA MALT (3.5 SRM)
• 485g GLADFIELD BISCUIT MALT (30.5 SRM)
• 485g GLADFIELD DARK CRYSTAL MALT (96.5 SRM)

02.

HOPS

BOIL:
• 580g TREACLE (100 SRM) @ 60 MINUTES *
• 42g FUGGLE 4.5%AA @ 120 MINS
• 42g FUGGLE 4.5%AA @ 60 MINS
• 42g GOLDING 5%AA @ 30 MINS
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g GOLDING 5%AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

UK SESSION IPA - ALL GRAIN

FULLERS WILD RIVER IPA

20 LITERS | ABV 4.5 | IBU ~55 | SRM 4.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
STEP MASH 90 MIN @ 67°C | BOIL 60 MIN 

RECIPE FORMULATED IN THE UK BY JOHN KEELING @ FULLERS USING US HOPS.

01.

MALT

• 3250g GLADFIELD ALE MALT 3.0 SRM (87.9%)
• 336g GLADFIELD GLADIATOR MALT 5.1 SRM (9.1%)
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM (3.0%) 

02.

HOPS

• 28g CHINOOK 13% AA @ 60 MINUTES
• 14g LIBERTY 9% AA @ 10 MINUTES 
• 14g CASCADE 5.9% AA @ 30 MINUTES  
STEEP/WHIRLPOOL 30 MINS @ 90°C:
• 14g WILLAMETTE 5% AA @ 30 MINUTES 
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED:
• 14g CHINOOK 
• 14g LIBERTY
• 14g CASCADE
• 14g WILLAMETTE

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST

ENGLISH SESSION IPA - ALL GRAIN

MORLAND OLD HOPPY HEN

20 LITERS | ABV 4.2 | IBU 36 | SRM 7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.013
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN

NOTES:
BUY WILLAMETTE HOPS:
https://leagueofbrewers.co.nz/willamette-hop-pellets-nz.html

01.

MALT

MASH:
• 2750g GLADFIELD PALE ALE MALT (3.0 SRM)
• 112g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
• 112g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 113g GLADFIELD RYE MALT (5 SRM)

02.

HOPS

BOIL:
• 224g RAW SUGAR @ 60 MINUTES
• 10g CHINOOK 13%AA @ 60 MINUTES
STEEP/WHIRLPOOL 20 MINUTES:
• 12g CHINOOK 13% AA
• 12g CASCADE 5.5% AA
• 12g TETTNANG 4.5% AA
• 12g WILLAMETTE 5.5% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)

ENGLISH SESSION IPA - ALL GRAIN

FULLERS SESSION IPA

20 LITERS | ABV 4.0 | IBU 30 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.009
MASH 90 MIN @ 67°C
SPARGE 4 LITERS
BOIL 60 MIN 

NOTES:
A FULLERS SEASONAL RELEASE

01.

MALT

• 2550g GLADFIELD AMERICAN ALE MALT (2.5L)
• 448g GLADFIELD MUNICH MALT (7.9L)
• 224g GOLDEN NAKED OATS (9.1L)
• 112g GLADFIELD WHEAT MALT (2.1L)
• 112g GLADFIELD LIGHT CRYSTAL MALT (32L)

02.

HOPS

BOIL:
• 28g CASCADE 7%AA @ 60 MINUTES
• 28g LIBERTY 4.2%AA @ 10 MINUTES
DRY HOP 3 DAYS:
• 28g AMARILLO
• 28g GALAXY
• 28g SIMCOE

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST
• 2ND CHOICE: WLP 090 SAN DIEGO SUPER YEAST

ENGLISH IPA - ALL GRAIN

WOODFORDE'S HEAD CRACKER

20 LITERS | ABV 7.0 | IBU ~42 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.018
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 5650g GLADFIELD PALE ALE MALT (3.0L)
• 360g GLADFIELD TOFFEE MALT (56.3L)

02.

HOPS

• 56g GOLDING 5%AA @ 60 MINUTES
• 28g GOLDING 5%AA @ 30 MINUTES
• 28g GOLDING 5%AA @ 10 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING: 
• 14g GOLDING

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB 

UK STRONG PALE ALE - ALL GRAIN

ADNAMS BROADSIDE

20 LITERS | ABV 6.3 | IBU ~40 | SRM 13.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.016
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS  | BOIL 60 MIN 

NOTES: 
* MIX GOLDEN SYRUP (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

01.

MALT

MASH:
• 4750g GLADFIELD ALE MALT 3 SRM (84.6%)
• 224g GLADFIELD LIGHT CRYSTAL MALT 56.3 SRM (6.3%)
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM (4.2%)
• 28g GLADFIELD DARK CHOCOLATE MALT 456 SRM (0.5%)

02.

HOPS

BOIL:
224g GOLDEN SYRUP 0 SRM (4.2%) @ 60 MINUTES *
• 28g FIRST GOLD 7.5% AA @ 60 MINUTES
• 14g FUGGLE 6.1% AA @ 15 MINUTES
• 14g GOLDING 4.2% AA @ 15 MINUTES
STEEP/WHIRLPOOL FOR 30 MINS:
14g GOLDING 4.2% AA
14g FIRST GOLD 7.5% AA

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

UK INDIA PALE ALE - ALL GRAIN

WESTERHAM VICEROY

20 LITERS | ABV 5.0 | IBU ~36 | SRM 13.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.013
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS  | BOIL 60 MIN 

NOTES: The inspiration behind this beer, the Marquis Curzon of Kedleston, was a figure of enormous importance.

While Viceroy of India he restored the Taj Mahal. On his return to England he restored Tattershall Castle in 1911 and Bodiam Castle in 1916, both of which he left to the National Trust. In his memoirs he wrote about a journey on horseback in India where he dreamt of drinking a beer: “At that moment I would have given a kingdom, not for champagne or hock and soda, or hot coffee but for a glass of beer”. This is a true India Pale Ale brewed with lots of hops to produce a golden ale, hoppy and bitter.

01.

MALT

MASH:
• 3800g GLADFIELD ALE MALT 3 SRM (94.4%)
• 224g GLADFIELD TOFFEE MALT 5.3 SRM (5.6%)

02.

HOPS

BOIL:
• 24g TARGET 11% AA @ 60 MINUTES
• 28g PROGRESS 6.25% AA @ 10 MINUTES

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

UK PALE ALE - ALL GRAIN

SAM SMITH WINTER WELCOME

20 LITERS | ABV 6.0% | IBU ~30 | SRM 9.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.018
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
This seasonal beer is a limited edition brewed for the short days and long nights of winter. The full body resulting from fermentation in ‘stone Yorkshire squares’ and the luxurious malt character, which will appeal to a broad range of drinkers, is balanced against whole-dried Fuggle and Golding hops with nuances and complexities that should be contemplated before an open fire.

01.

MALT

MASH:
• 4500g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 224g GLADFIELD LIGHT CRYSTAL 32 SRM

02.

HOPS

BOIL:
• 42g GOLDING 4.2% AA @ 60 MINUTES
• 14g FUGGLE 6.1% AA @ 15 MINUTES
• 14g GOLDING 4.2% AA @ 15 MINUTES
STEEP/WHIRLPOOL 20 MINS @ 98⁰C:
• 28g GOLDING 4.2% AA

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 004 
IRISH ALE

ENGLISH STRONG ALE - ALL GRAIN

J W LEES MOONRAKER

20 LITERS | ABV 6.5% | IBU ~32 | SRM 9.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.068 | FG 1.019
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
First brewed in 1950, this malty award-winning Moonraker is dedicated to a local legend. The story goes that farmers close to the JW Lees brewery once fell into a pond, attempting to rake out a reflection of the moon that they mistook for a truckle of fine Lancashire cheese.

01.

MALT

MASH:
• 5000g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 112g GLADFIELD AURORA MALT 29.4 SRM
• 14g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM

02.

HOPS

BOIL:
• 35g GOLDING 5%% AA @ 60 MINUTES
• 35g GOLDING 5% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 20 MINS - START @ 98⁰C:
• 28g GOLDING 5% AA 

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 
DRY ENGLISH ALE

ENGLISH STRONG ALE - ALL GRAIN

J W LEES HARVEST ALE

20 LITERS | ABV 11.5% | IBU ~34 | SRM 9.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.103 | FG 1.019
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
This limited edition vintage barley wine is made once a year. It's brewed with the first whole hops to be harvested and dried. Each vintage brings different flavours, which then evolve as they age.

01.

MALT

MASH:
• 8500g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD MEDIUM CRYSTAL 56.3 SRM

02.

HOPS

BOIL:
• 64g GOLDING 5% AA @ 60 MINUTES
• 28g GOLDING 5% AA @ 15 MINUTES
STEEP/WHIRLPOOL FOR 20 MINS START @ 98⁰C:
• 28g GOLDING 5% AA

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 099 
SUPER HIGH GRAVITY ALE

ENGLISH STRONG ALE - ALL GRAIN

YOUNG'S OLD NICK

20 LITERS | ABV 7.5 | IBU ~55 | SRM 15 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.074 | FG 1.018
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 
Young’s Old Nick is a traditional English barley-wine.

* MIX GOLDEN SYRUP (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

01.

MALT

MASH:
• 5500g GLADFIELD ALE MALT 3 SRM (87.9%)
• 336g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM (5.4%)
• 224g GLADFIELD AURORA MALT 29.4 SRM (3.6%)
• 57g GLADFIELD DARK CHOCOLATE MALT 456 SRM (0.9%)

02.

HOPS

BOIL:
142g BROWN SUGAR 50 SRM (2.3%) @ 60 MINUTES*
• 52g FUGGLE 6.% AA @ 60 MINUTES
• 28g GOLDING 5.% AA @ 60 MINUTES
• 14g FUGGLE 6% AA @ 15 MINUTES
• 14g GOLDING 5% AA @ 15 MINUTES
STEEP/WHIRLPOOL AT FLAME OUT FOR 20 MINS - START @ 98⁰C:
28g GOLDING 5% AA

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WYEAST #1768 ENGLISH SPECIAL BITTER
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE

SCOTTISH STRONG ALE - ALL GRAIN

ORKNEY BREWERY SKULL SPLITTER

20 LITERS | ABV 8.5 | IBU ~23 | SRM 14.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.085 | FG 1.021
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 5750g GLADFIELD ALE MALT 3.0 SRM
• 283g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 170g GLADFIELD WHEAT MALT 2.1 SRM
• 113g GLADFIELD AURORA MALT 29.4 SRM
• 56g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM
• 56g GLADFIELD BROWN MALT 90.4 SRM

02.

HOPS

BOIL:
• 48g GOLDINGS 5% AA @ 60 MINUTES
• 14g GOLDINGS 5% AA @ 15 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

UK INDIA PALE ALE - ALL GRAIN

FULLER'S IMPERIAL IPA

20 LITERS | ABV 10.5 | IBU ~55 | SRM 13.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.105 | FG 1.031
MASH 90 MIN @ 68⁰C| SPARGE 4 LITERS | BOIL 90 MIN 

NOTES: 
• Mash: 68⁰C
• Sparge: 76⁰C
• Water @ Mash: Gypsum 9g

* MIX GOLDEN SYRUP (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

01.

MALT

MASH:
• 6800g MARIS OTTER MALT 3.3 SRM (77.3%)
• 1000g SIMPSONS LIGHT CRYSTAL MALT 52.8 SRM (11.4%)

02.

HOPS

BOIL:
• 1000g GOLDEN SYRUP (INVERT SUGAR) 0 SRM (11.4%) @ 90 MINUTES *
• 58g TARGET 11% AA @ 90 MINUTES
• 24g FUGGLE 4.5% AA @ 10 MINUTES
• 20g GOLDING 5% AA @ 10 MINUTES
DRY HOP:
15g GOLDING
15g FUGGLE

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

UK IPA - ALL GRAIN

BURTON BRIDGE EMPIRE ALE

20 LITERS | ABV 7.4 | IBU ~50 | SRM 11.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.020
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
"Brilliant example of a true India Pale Ale which is stored in cask for 6 months before bottling" - Roger Protz, Real Ale Almanac, 5th Edition

* MIX TREACLE WITH HOT WORT, STIR UNTIL DISSOLVED AND RETURN TO WORT BEFORE BOIL
 

01.

MALT

• 5200g GLADFIELD ALE MALT 2.8 SRM [95%]

02.

HOPS

• 320g TREACLE 100 SRM [5%] *
• 56g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g CHALLENGER 7.5% AA @ 10 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 56g STYRIAN GOLDINGS

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 023 BURTON ALE
• 2ND CHOICE: WLP 013 LONDON ALE

UK IPA - ALL GRAIN

CASTLE EDEN FUGGLE IMPERIAL IPA

20 LITERS | ABV 5.5 | IBU ~42 | SRM 4.4| MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.012
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 
"SUPERB EXAMPLE OF A GENUINE 19TH CENTURY INDIA PALE ALE USING A SINGLE HOP, FUGGLE" - Roger Protz, Real Ale Almanac, 5th Edition

01.

MALT

MASH:
• 4210g GLADFIELD ALE MALT 2.8 SRM [90%]
• 374g GLADFIELD WHEAT MALT 101.5 SRM [8%]
• 94g LIGHT CRYSTAL 27.4 SRM [2%]

02.

HOPS

BOIL:
• 50g FUGGLES 4.5% AA @ 60 MINUTES
• 28g FUGGLES 4.5% AA @ 30 MINUTES
STEEP/WHIRLPOOL HOPS FOR 20 MINUTES - START @ 98⁰C:
• 14g FUGGLES 4.5%
DRY HOP:
• 28g FUGGLES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

UK STRONG PALE ALE - ALL GRAIN

MARSTON'S OWD ROGER

20 LITERS | ABV 7.4 | IBU ~36 | SRM 18.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.072 | FG 1.017
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
* MIX GOLDEN SYRUP WITH HOT WORT, STIR UNTIL DISSOLVED AND RETURN TO WORT BEFORE BOIL 

01.

MALT

• 4421g GLADFIELD ALE MALT 2.5 SRM [73%]
• 606g GLADFIELD DARK CRYSTAL 101.5 SRM [10%]
• 61g GLADFIELD ROAST BARLEY 710.7 SRM [1%]

02.

HOPS

• 969g GOLDEN SYRUP (INVERT SUGAR) 0 SRM [16%] *
• 56g FUGGLE 4.5% AA @ 60 MINUTES
• 28g WHITBREAD GOLDING VARIETY 6% AA @ 10 MINUTES
STEEP / WHIRLPOOL FOR 20 MINUTES @ 98⁰C
• 28g GOLDING 5% AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

UK IPA - ALL GRAIN

FULLERS 2019 VINTAGE ALE

20 LITERS | ABV 8.5 | IBU ~40 | SRM 8.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.076 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
• BOTTLE CONDITION FOR SEVERAL MONTHS
• HEAD BREWER GEORGINA YOUNG - INSPIRED BY HER VISIT TO NZ

01.

MALT

MASH:
• 6450g GLADFIELD ALE MALT 2.8 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 50.8 SRM
• 12g DARK CHOCOLATE 675.1 SRM

02.

HOPS

BOIL:
• 60g TARGET 11%AA @ 60 MINS
• 36g NORTHDOWN 8.5%AA @ 10 MINS
• 24g CHALLENGER 7.5%AA @ 10 MINS
• 11g GOLDINGS 5%AA @ 10 MINS
• 10g WAI-ITI 3%AA @ 10 MINS
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 17g WAI-ITI 3%AA

03.

ADDITIONS 

1 tsp IRISH MOSS OR CLARIFIER OF CHOICE

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE 

UK IPA - ALL GRAIN

FULLERS 2020 VINTAGE ALE

20 LITERS | ABV 8.5 | IBU ~40 | SRM 9.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.076 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
• MIX GOLDEN SYRUP WITH HOT WORT UNTIL DISOLVED THEN AD BACK TO THE WORT
• BOTTLE CONDITION FOR SEVERAL MONTHS
• GUY STEWART, HEAD BREWER AND THE CREATOR OF THIS YEARS VINTAGE

01.

MALT

MASH:
• 5150g GLADFIELD ALE MALT 2.8 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 101.1 SRM
• 12g DARK CHOCOLATE MALT 675.1 SRM

02.

HOPS

BOIL:
• 1000g GOLDEN SYRUP (INVERT SUGAR #1)@ 60 MINS
• 24g TARGET 11%AA @ 60 MINS
• 34g JESTER 8%AA @ 10 MINS
• 34g GODIVA 7.5%AA @ 10 MINS
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g JESTER
• 14g GODIVA

03.

ADDITIONS 

1 tsp IRISH MOSS OR CLARIFIER OF CHOICE

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE 

UK IPA - ALL GRAIN

FULLERS 2016 VINTAGE ALE

20 LITERS | ABV 8.5 | IBU ~40 | SRM 7.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.076 | FG 1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
• BOTTLE CONDITION FOR SEVERAL MONTHS
• PHOTO LEFT TO RIGHT: BREWERY MANAGER DEREK PRENTICE ( TRUMAN, YOUNGS) & HEAD BREWER JOHN KEELING

01.

MALT

MASH:
• 6300g GLADFIELD ALE MALT 2.8 SRM [94%]
• 400g GLADFIELD MEDIUM CRYSTAL MALT 27.4 SRM [6%]

02.

HOPS

BOIL:
• CHALLENGER 7.5%AA @ 60 MINS
• 28g NORTHDOWN 8.5%AA @ 10 MINS
• 28g CHALLENGER 7.5%AA @ 10 MINS
• 28g GOLDINGS 5%AA @ 10 MINS
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 40g NELSON SAUVIN

03.

ADDITIONS 

1 tsp IRISH MOSS OR CLARIFIER OF CHOICE

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE 

UK PREMIUM PALE ALE - ALL GRAIN

FULLER'S PAST MASTERS 1981 ESB

20 LITERS | ABV 5.5 | IBU ~34| SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.018
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

MASH:
• 4300g SIMPSONS MARRIS OTTER ALE MALT 2.5 SRM [85%]
• 468g CRISP FLAKED MAIZE 0.3 SRM [9.3%]
• 140g SIMPSONS LIGHT CRYSTAL 52.8 SRM [2.8%]

02.

HOPS

BOIL:
• 50g TREACLE 100 SRM* [1%]
• 100g TURBINADO (RAW SUGAR)  10 SRM* [2%]
• 9g TARGET 11.0% AA @ 60 MINUTES
• 7g CHALLENGER 7.5% AA @ 60 MINUTES
• 7g EAST KENT GOLDINGS 5% AA @ 60 MINUTES
• 7g NORTHDOWN 8.5% AA @ 60 MINUTES
• 11g CHALLENGER 7.5% AA @ 10 MINUTES
• 11g EAST KENT GOLDINGS 5% AA @ 10 MINUTES
• 11g NORTHDOWN 8.5% AA @ 10 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 ENGLISH ALE

UK PALE ALE - ALL GRAIN

WIMBLEDON QUARTERMAINE ENGLISH IPA

20 LITERS | ABV 6.2 | IBU ~36 | SRM 6.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.061 | FG 1.014
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
CASK 5.8% ABV / BOTTLE 6.2% ABV

01.

MALT

MASH:
• 5000g CRISP MARRIS OTTER MALT (3.0 SRM) [97.8%]
• 112g CRISP MEDIUM CRYSTAL MALT (135.5 SRM) [2.2%]

02.

HOPS

BOIL: BITTERING
• 43g EAST KENT GOLDINGS 5%AA @ 60 MINUTES [20.4 IBU]
• 43g FUGGLE 4.5%AA @ 60 MINUTES [18.3 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g ADMIRAL
• 28g TARGET

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH ALE

- HISTORIC IPA -

UK IPA - ALL GRAIN

1868 EAST INDIA PALE ALE

20 LITERS | ABV 7.3 | IBU 172 | SRM 5.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.014
MASH 90 MIN @ 66⁰ C/68⁰ C | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES: 
This ale can be diluted at service if desired. The East India Company officers drank it at full strength but for the enlisted men it was diluted down to around 5% abv.

01.

MALT

• 5918g GLADFIELD ALE MALT 3 SRM (100%)

02.

HOPS

• 278g FUGGLE 6.1% AA @ 90 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
70g FUGGLE

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 
WHITBREAD DRY ALE

UK IPA - ALL GRAIN

MUSEUM BREWING COMPANY CALCUTTA IPA

20 LITERS | ABV 7% | IBU 55 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.002
MASH 90 MIN @ 66⁰ C | SPARGE @ 72⁰C - 3 LITERS | 
BOIL 120 MIN 

NOTES:
• This beer was made by Steve Wellington at the Bass microbrewery at Burton on Trent for Pete Brown's re-creation of the IPA sea journey from the United Kingdom to Calcutta which is detailed in his book "Hops & Glory".

• If you want to use 100% home grown hops, substitute 72g of Golding for the Northdown @ 5 minutes

• BUY INVERT SUGAR FROM:
www.equagold.co.nz 
or
• Substitute Golden Syrup for Invert Sugar

01.

MALT

• 2645g GLADFIELD ALE MALT 3 SRM
• 104g MEDIUM CRYSTAL 56.3 SRM

02.

HOPS

BOIL:
• 1232g INVERT SUGAR
• 52g GOLDING 4.2% AA @ 120 MINUTES
• 36g FUGGLE 6.1% AA @ 120 MINUTES
• 36g NORTHDOWN 8.5% AA @ 5 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
28g GOLDING 4.2% AA

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 013 
LONDON ALE

SESSION IPA - ALL GRAIN

BARCLAY PERKINS 1928 IPA

20 LITERS | ABV 4.8 | IBU 41 | SRM 10.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.012
MASH 90 MIN @ 67C | SPARGE 3 LITERS | BOIL 135 MIN

NOTES:
Ron Pattinson says: "A traditional IPA. Not one of those stupid strong things. A proper, low-gravity IPA. You know the type. The ones that were actually most typical of the style."
"Brewers in London and the Southeast often made beers called IPA. As a rule, these beers were weaker than the brewery's Pale Ale. Many of the IPA's were, like this one, specifically bottled beers. I can only think of one that still survives: Harvey's IPA."
"The origins of these IPAs was the end of the 19th century. Whitbread introduced theirs in 1899. It was 1051º to their PA's 1058º. By the 1920's, the OG had dropped to 1036º and 1046º. This beer tastes very much like Fuller's London Pride. A little more bitter but very similar."

01.

MALT

• 21900g GLADFIELD ALE MALT (3 SRM)
• 670g GLADFIELD AMERICAN ALE (2.5 SRM) 
• 500g FLAKED MAIZE (2 SRM)
• 450g TREACLE (100 SRM)

02.

HOPS

BOIL:
• 18g CLUSTER 7%AA @ 120 MINUTES
• 30g FUGGLE 5.5%AA @ 60 MINUTE
• 16g FUGGLE 5.5%AA @ 30 MINUTE
DRY HOP:
• 14g GOLDING  4.2%AA

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
• 2ND CHOICE: LALLEMAND  NOTTINGHAM YEAST  

UK PALE ALE/IPA - ALL GRAIN

FULLER'S OLD BURTON EXTRA 1935

20 LITERS | ABV 7.1% | IBU ~68 | SRM 14.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.077 | FG 1.024
MASH 90 MIN @ 67⁰ C 
SPARGE 3 LITERS
BOIL 90 MIN 

NOTES:
* MIX CANE (RAW) SUGAR WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL


01.

MALT

• 2520g GLADFIELD ALE MALT 3 SRM
• 2520g GLADFIELD VIENNA 3.5 SRM
• 930g FLAKED MAIZE 2 SRM
• 420g GLADFIELD SHEPHERDS DELIGHT 152.3 SRM

02.

HOPS

BOIL:
• 170g CANE SUGAR *
• 112g GOLDING 4.2% AA @ 90 MINUTES
• 80g GOLDING 4.2% AA @ 30 MINUTES
• 36g NORTHDOWN 8.5% AA @ 5 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
60g GOLDING 

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 013 
LONDON ALE

UK PALE ALE/IPA - ALL GRAIN

FULLER'S STRONG ALE 1958

20 LITERS | ABV 7.4% | IBU ~42 | SRM 8.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.083 | FG 1.028
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:
* MIX GOLDEN SYRUP & TREACLE (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER, STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

01.

MALT

• 5500g GLADFIELD ALE MALT 3 SRM
• 670g FLAKED MAIZE 2 SRM

02.

HOPS

BOIL:
• 545g GOLDEN SYRUP @ 90 MINUTES *
• 220g TREACLE @ 90 MINUTES *
• 52g FUGGLE 4.5% AA @ 90 MINUTES
• 28g FUGGLE 4.5% AA @ 60 MINUTES
• 28g GOLDING 5% AA @ 30 MINUTES

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 002 
ENGLISH ALE

ENGLISH IPA - ALL GRAIN

WHITBREAD IPA 1909

20 LITERS | ABV 4.6% | IBU ~65 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 90 MIN

NOTES:
Whitbread first brewed their IPA in 1900. Making this a fairly early iteration of the beer.

01.

MALT

MASH:
• 2850g GLADFIELD PALE ALE MALT (3.0 SRM)

02.

HOPS

BOIL:
• 40g GOLDING 5%AA @ 90 MINUTES
• 40g GOLDING 5%AA @ 60 MINUTES
• 40g GOLDING 5%AA @ 30 MINUTES

03.

ADDITIONS 

START OF BOIL:
• 700g GOLDEN SYRUP (0 SRM)
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

ENGLISH IPA - ALL GRAIN

TRUMAN'S S3 BURTON IPA 1887

20 LITERS | ABV 7.8 | IBU ~95 | SRM 5.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.078 | FG 1.019 
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 180 M

NOTES:
* MIX GOLDEN SYRUP (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

Truman didn’t just use their Burton brewery for brewing Pale Ales. They also made Burton Ales there. There’s been a fair bit of confusion in the beer world about Burton Ale. Allied are partly to blame when they released a cask version of Double Diamond and decided to call it Burton Ale even though it was a Pale Ale. A Burton Pale Ale to give it its full name. Pale Ale is the type of beer most associated with Burton. So if you hear something called Burton Ale, it’s natural to assume it’s a Pale Ale. Unless you know the history of brewing in Burton. Then you’ll be aware that Burton was a famous brewing town even before the first Pale Ale was brewed there in the 1870's. The beers that made Burton originally famous were strong, dark ales which continued to be brewed there after the arrival of Pale Ale, though in the 19th century they had become strong, pale-coloured Ales. The most famous being Bass No. 1, the first beer marketed as a Barley Wine.  
Pattinson, Ronald. Let's Brew!: Historical home brew recipes (Mini Book Book 30). Kindle Edition. Photo: Burton on Trent rail yards near Bass Brewery

01.

MALT

• 6000g GLADFIELD PALE ALE MALT (3.0 SRM)

02.

HOPS

BOIL:
• 500g GOLDEN SYRUP @ 180 MINUTES *
• 60g FUGGLE 6.1% AA @ 180 MINUTES
• 60g FUGGLE 6.1% AA @ 90 MINUTES
• 60g FUGGLE 6.1% AA @ 30 MINUTES 
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 28g GOLDING

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST

ENGLISH STRONG ALE - ALL GRAIN

WESTERHAM AUDIT ALE 1938

20 LITERS | ABV 6.2 | IBU 40 | SRM 6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062 | FG 1.016
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN 

NOTES: A strong ale, brewed to the 1938 strength and using the same ingredients as the original best selling bottled beer of the Black Eagle Brewery. Audit Ales were extremely strong beers originally brewed once a year for colleges at Oxford and Cambridge. After they closed down their own brewhouses, the colleges contracted the brewing out to commercial brewers.


01.

MALT

• 4650g GLADFIELD PALE ALE MALT (3.0 SRM)
• 224g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 112g GLADFIELD SHEPHERDS DELIGHT MALT (152.3 SRM)

02.

HOPS

• 56g NORTHDOWN 8.5%AA @ 60 MINUTES
• 56 GOLDING 4.2%AA @ 10 MINUTES

03.

ADDITIONS 

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

UK STRONG PALE ALE - ALL GRAIN

BARCLAY PERKINS KKKK 1933

20 LITERS | ABV 7.0 | IBU ~72 | SRM 16.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.070 | FG 1.017
MASH 90 MIN @ 67⁰ C | SPARGE 4 L | BOIL 60 MIN 

NOTES
• ALSO KNOWN AS OLD BURTON ALE
• PHOTO IS OF BARCLAY'S BURTON COOPERS IN 1933
• KKKK BURTON ALE WAS SERVED FROM A BARREL PLACED ON THE BAR

* MIX TREACLE (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

01.

MALT

MASH:
• 3225g GLADFIELD ALE MALT 2.8 SRM (53.9%)
• 1800g GLADFIELD AMERICAN ALE MALT 2.5 SRM (30.1%)
• 180g GLADFIELD MEDIUM CRYSTAL MALT 50.8 SRM (3%)
• 150g GLADFIELD DARK CRYSTAL MALT 101.5 SRM (2.5%)

02.

HOPS

BOIL:
• 625g TREACLE 100 SRM (10.5%) @ 150 MINUTES *
• 60g GOLDING 5% AA @ 150 MINUTES
• 42g GOLDING 5% AA @ 120 MINUTES
• 42g GOLDING 5% AA @ 60 MINUTES
DRY HOP 3 DAYS BEFORE PACKAGING:
14g GOLDING 

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

UK STRONG ALE - ALL GRAIN

ELDRIDGE POPE STRONG OLD ALE 1897

20 LITERS | ABV 7.2% | IBU ~58 | SRM 4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.010
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
* MIX CANE SUGAR (RAW SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER, STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL

This beer could be called a Golden IPA or an Imperial AK. If you want to use the Eldridge Pope yeast, use the WLP099 Super High Gravity. This yeast is a pretty strong fermenter but you can limit it by reducing the amount you pitch and the oxygen you give by about 1/3rd. If you want another yeast, anything that gives a nice bright beer with a good note of lighter fruits like Nottingham. 

01.

MALT

MASH:
• 4100g GLADFIELD ALE MALT 2.8 SRM
• 1000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD MALTED MAIZE 2.0 SRM

02.

HOPS

BOIL:
• 224g CANE SUGAR @ 150 MINUTES *
• 70g GOLDING 5% AA @ 150 MINUTES
• 56g GOLDING 5% AA @ 30 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g GOLDING 

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE

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