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
| NAME (LINK) | STYLE | HOPS |
|---|---|---|
| SAMUEL SMITH INDIA ALE | UK IPA | NORTHDOWN, GOLDING, BRAMLING CROSS |
| FULLERS BENGAL LANCER | UK IPA | GOLDING, FUGGLE |
| SHEPHERD NEAME INDIA PALE ALE 1870 | UK IPA | MAGNUM, GOLDING, FUGGLE |
| YOUNG'S LONDON SPECIAL ALE | UK IPA | GOLDING, FUGGLE |
| FULLERS 1845 ALE | UK IPA | GOLDING |
| WORTHINGTON WHITE SHIELD | UK IPA | GOLDING, CHALLENGER, FUGGLE |
| FULLERS 1999 VINTAGE ALE | UK IPA | NORTHDOWN, FUGGLE |
| FULLERS DRAUGHT IPA | UK IPA | GOLDING, FUGGLE |
| HOOK NORTON FLAGSHIP | UK IPA | ADMIRAL, GOLDING, FUGGLE |
| CHEDDAR GOATS LEAP IPA | UK IPA | GOLDING, CHALLENGER, FUGGLE |
| OTTER HEAD | UK IPA | CHALLENGER, WGV, FUGGLE |
| KING & BARNES IPA
| UK IPA | NORTHDOWN, FUGGLE |
| MORLAND HEN'S TOOTH
| UK IPA | TARGET, CHALLENGER, FUGGLE |
| DOROTHY GOODBODY'S COUNTRY ALE | UK IPA | BRAMLING CROSS, FUGGLE |
| THOMAS HARDY'S ALE 1967 | UK IPA | GOLDING, STYRIAN GOLDING |
| THOMAS HARDY'S ALE CIRCA 1995 | UK IPA | NORTHERN BREWER, CHALLENGER, GOLDING |
| SHEPHERD NEAME 1698 | UK IPA | TARGET, GOLDING |
| FULLER'S PAST MASTERS STRONG ALE 1966 | UK IPA | TARGET, NORTHDOWN, CHALLENGER, GOLDING |
| BLACK SHEEP RIGGWELTER | UK IPA | GOLDING, FUGGLE, CHALLENGER |
| HARVEYS ELIZABETHAN ALE | UK IPA | PROGRESS, GOLDING, FUGGLE |
| WHITBREAD 1950 EXPORT IPA | UK IPA | GOLDING, FUGGLE |
| ADNAMS TALLY HO | UK IPA | GOLDING, FUGGLE |
| FULLERS WILD RIVER IPA | UK IPA | MAGNUM, CHINOOK, WILLIAMETTE, LIBERTY, CASCADE |
| MORLAND OLD HOPPY HEN | UK IPA | CHINOOK, WILLIAMETTE, TETTNANG, CASCADE |
| FULLERS SESSION IPA | UK IPA | AMARILLO, GALAXY, SIMCOE, LIBERTY, CASCADE |
| WOODFORDE'S HEAD CRACKER | UK IPA | GOLDING |
| ADNAMS BROADSIDE | UK IPA | FIRST GOLD, GOLDING, FUGGLE |
| WESTERHAM VICEROY | UK IPA | TARGET, PROGRESS |
| SAM SMITH WINTER WELCOME | UK IPA | GOLDING |
| J W LEES MOONRAKER | UK IPA | GOLDING |
| J W LEES HARVEST ALE | UK IPA | GOLDING |
| YOUNG'S OLD NICK | UK IPA | GOLDING, FUGGLE |
| ORKNEY SKULL SPLITTER | UK IPA | GOLDING |
| FULLER'S IMPERIAL IPA 2017 | UK IPA | TARGET, GOLDING, FUGGLE |
| BURTON BRIDGE EMPIRE ALE | UK IPA | CHALLENGER, STYRIAN GOLDINGS |
| CASTLE EDEN FUGGLE IMPERIAL IPA | UK IPA | FUGGLE |
| MARSTON'S OWD ROGER | UK IPA | FUGGLE, WGV, GOLDINGS |
| FULLER'S VINTAGE ALE 2019 | UK IPA | TARGET, CHALLENGER, GOLDINGS, WAI-ITI |
| FULLER'S VINTAGE ALE 2020 | UK IPA | TARGET, JESTER, GODIVA |
| FULLER'S VINTAGE ALE 2016 | UK IPA | NELSON SAUVIN, NORTHDOWN, CHALLENGER, GOLDINGS |
| WIMBLEDON QUARTERMAINE ENGLISH IPA | UK IPA | ADMIRAL, TARGET, FUGGLE, KENT GOLDING |
| NAME (LINK) | STYLE | HOPS |
|---|---|---|
| 1868 EAST INDIA PALE ALE | UK IPA | FUGGLE |
| MUSEUM BREWING COMPANY CALCUTTA IPA | UK IPA | GOLDING, FUGGLE, NORTHDOWN |
| BARCLAY PERKINS 1928 IPA | UK IPA | GOLDING, FUGGLE, CLUSTER |
| FULLER'S OLD BURTON EXTRA 1935 | UK IPA | GOLDING, FUGGLE |
| FULLERS XX STRONG ALE 1958 | UK IPA | GOLDING, FUGGLE |
| WHITBREAD IPA 1909 | UK IPA | GOLDING |
| TRUMAN'S S3 BURTON IPA 1887 | UK IPA | GOLDING, FUGGLE |
| WESTERHAM AUDIT ALE | UK IPA | GOLDING, NORTHDOWN |
| BARCLAY PERKINS KKKK 1933 | UK IPA | GOLDING |
| ELDRIDGE POPE STRONG OLD ALE 1897 | UK IPA | GOLDING |
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:
• 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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 037 YORKSHIRE SQUARE ALE
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE
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.
MASH:
• 5050g GLADFIELD PALE ALE MALT (3.0L) [97%]
• 112g GLADFIELD MEDIUM CRYSTAL MALT (56.3L) [3%]
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST
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:
• 4800g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: LALLEMAND NOTTINGHAM
• 2ND CHOICE: WLP 007 DRY ENGLISH
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
• 5050g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM
• 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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WYEAST LONDON ALE III #1318
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
• 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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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
MASH:
• 4250g GALDFIELD PALE ALE MALT
• 112g GLADFIELD MEDIUM CRYSTAL
BOIL:
• 160g GOLDEN SYRUP
• 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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP013 LONDON ALE YEAST / WYEST 1028 LONDON ALE (Worthington White Shield)
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.
• 6300g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 12g BLACK MALT 500 SRM
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
1 tsp IRISH MOSS OR CLARIFIER OF CHOICE
• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE
20 LITERS | ABV 5.2 | IBU ~36 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.018
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.
MASH:
• 4950g GLADFIELD PALE ALE MALT (2.8 SRM) [87%]
• 56g GLADFIELD GLADIATOR DEXTRIN MALT (7.6 SRM) [8.7%]
• 56g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [4.3%]
BOIL:
• 56g GOLDINGS 5%AA @ 60 MINUTES
• 28g GOLDINGS 5%AA @ 15 MINUTES
DRY HOP FOR 3 DAYS @ 3 DAYS BEFORE PACKAGING:
• 28g GOLDINGS
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST
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
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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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:
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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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:
MASH:
• 4500g GLADFIELD PALE ALE MALT (3.0 SRM)
• 225g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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
MASH:
• 4100g GLADFIELD PALE ALE MALT (3.0 SRM)
• 393g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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:
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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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:
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)
BOIL:
• 50g BRAMLING CROSS 6%AA @ 60 MINUTES
• 28g FUGGLE 4.5%AA @ 15 MINUTES
• 28g FUGGLE 4.5%AA @ 5 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
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.
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)
BOIL:
• 172g GOLDING 5%AA @ 60 MINUTES
• 52g STYRIAN GOLDING (FUGGLE) 5%AA @ 30 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE
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
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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE
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:
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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST
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:
MASH:
• 5320g GLADFIELD PALE ALE MALT (3.0 SRM) 96%
• 224g GLADFIELD WHEAT MALT (7.9 SRM) 4%
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE YEAST
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
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
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
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
MASH:
• 5750g GLADFIELD PALE ALE MALT (3.0 SRM)
• 448g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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:
• 4300g GLADFIELD PALE ALE MALT (3.0L)
• 113g GLADFIELD MEDIUM CRYSTAL MALT (56.3L)
• 65g GOLDING 5%AA @ 60 MINUTES
• 28g FUGGLE 4.2%AA @ 1 MINUTE / STEEP 20 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP O07 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)
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
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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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.
• 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%)
• 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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE
• 2ND CHOICE: WLP O90 SAN DIEGO SUPER YEAST
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
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)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)
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
• 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)
BOIL:
• 28g CASCADE 7%AA @ 60 MINUTES
• 28g LIBERTY 4.2%AA @ 10 MINUTES
DRY HOP 3 DAYS:
• 28g AMARILLO
• 28g GALAXY
• 28g SIMCOE
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 001 CALIFORNIA ALE YEAST
• 2ND CHOICE: WLP 090 SAN DIEGO SUPER YEAST
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:
• 5650g GLADFIELD PALE ALE MALT (3.0L)
• 360g GLADFIELD TOFFEE MALT (56.3L)
• 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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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
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%)
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
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.
MASH:
• 3800g GLADFIELD ALE MALT 3 SRM (94.4%)
• 224g GLADFIELD TOFFEE MALT 5.3 SRM (5.6%)
BOIL:
• 24g TARGET 11% AA @ 60 MINUTES
• 28g PROGRESS 6.25% AA @ 10 MINUTES
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
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.
MASH:
• 4500g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 224g GLADFIELD LIGHT CRYSTAL 32 SRM
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 004
IRISH ALE
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.
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
BOIL:
• 35g GOLDING 5%% AA @ 60 MINUTES
• 35g GOLDING 5% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 20 MINS - START @ 98⁰C:
• 28g GOLDING 5% AA
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007
DRY ENGLISH 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.
MASH:
• 8500g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
BOIL:
• 64g GOLDING 5% AA @ 60 MINUTES
• 28g GOLDING 5% AA @ 15 MINUTES
STEEP/WHIRLPOOL FOR 20 MINS START @ 98⁰C:
• 28g GOLDING 5% AA
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 099
SUPER HIGH GRAVITY ALE
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
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%)
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WYEAST #1768 ENGLISH SPECIAL BITTER
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE
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:
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
BOIL:
• 48g GOLDINGS 5% AA @ 60 MINUTES
• 14g GOLDINGS 5% AA @ 15 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
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
• 1 g GROUND BLACK PEPPER CORNS @ FLAME OUT
* MIX GOLDEN SYRUP (INVERT SUGAR) WITH SOME WORT IN A SEPERATE CONTAINER. STIR UNTIL DISSOLVED THEN ADD IT BACK TO THE BOIL
MASH:
• 6800g MARIS OTTER MALT 3.3 SRM (77.3%)
• 1000g SIMPSONS LIGHT CRYSTAL MALT 52.8 SRM (11.4%)
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
• 1 tsp IRISH MOSS @ 15 minutes before flame out (or clarifier of choice)
• 1 g GROUND BLACK PEPPER CORNS @ FLAME OUT
• 1ST CHOICE: WLP 007 DRY ENGLISH 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
• 5200g GLADFIELD ALE MALT 2.8 SRM [95%]
• 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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 023 BURTON ALE
• 2ND CHOICE: WLP 013 LONDON ALE
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
MASH:
• 4210g GLADFIELD ALE MALT 2.8 SRM [90%]
• 374g GLADFIELD WHEAT MALT 101.5 SRM [8%]
• 94g LIGHT CRYSTAL 27.4 SRM [2%]
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
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
• 4421g GLADFIELD ALE MALT 2.5 SRM [73%]
• 606g GLADFIELD DARK CRYSTAL 101.5 SRM [10%]
• 61g GLADFIELD ROAST BARLEY 710.7 SRM [1%]
• 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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH 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
MASH:
• 6450g GLADFIELD ALE MALT 2.8 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 50.8 SRM
• 12g DARK CHOCOLATE 675.1 SRM
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
1 tsp IRISH MOSS OR CLARIFIER OF CHOICE
• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY 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
MASH:
• 5150g GLADFIELD ALE MALT 2.8 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 101.1 SRM
• 12g DARK CHOCOLATE MALT 675.1 SRM
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
1 tsp IRISH MOSS OR CLARIFIER OF CHOICE
• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY 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
MASH:
• 6300g GLADFIELD ALE MALT 2.8 SRM [94%]
• 400g GLADFIELD MEDIUM CRYSTAL MALT 27.4 SRM [6%]
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
1 tsp IRISH MOSS OR CLARIFIER OF CHOICE
• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE
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:
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%]
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 002 ENGLISH ALE
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
MASH:
• 5000g CRISP MARRIS OTTER MALT (3.0 SRM) [97.8%]
• 112g CRISP MEDIUM CRYSTAL MALT (135.5 SRM) [2.2%]
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP007 DRY ENGLISH 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.
• 5918g GLADFIELD ALE MALT 3 SRM (100%)
• 278g FUGGLE 6.1% AA @ 90 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
70g FUGGLE
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007
WHITBREAD DRY ALE
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
• 2645g GLADFIELD ALE MALT 3 SRM
• 104g MEDIUM CRYSTAL 56.3 SRM
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 013
LONDON ALE
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."
• 21900g GLADFIELD ALE MALT (3 SRM)
• 670g GLADFIELD AMERICAN ALE (2.5 SRM)
• 500g FLAKED MAIZE (2 SRM)
• 450g TREACLE (100 SRM)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
• 2ND CHOICE: LALLEMAND NOTTINGHAM YEAST
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
• 2520g GLADFIELD ALE MALT 3 SRM
• 2520g GLADFIELD VIENNA 3.5 SRM
• 930g FLAKED MAIZE 2 SRM
• 420g GLADFIELD SHEPHERDS DELIGHT 152.3 SRM
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 013
LONDON ALE
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
• 5500g GLADFIELD ALE MALT 3 SRM
• 670g FLAKED MAIZE 2 SRM
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 002
ENGLISH ALE
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.
MASH:
• 2850g GLADFIELD PALE ALE MALT (3.0 SRM)
BOIL:
• 40g GOLDING 5%AA @ 90 MINUTES
• 40g GOLDING 5%AA @ 60 MINUTES
• 40g GOLDING 5%AA @ 30 MINUTES
START OF BOIL:
• 700g GOLDEN SYRUP (0 SRM)
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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
• 6000g GLADFIELD PALE ALE MALT (3.0 SRM)
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
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
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.
• 4650g GLADFIELD PALE ALE MALT (3.0 SRM)
• 224g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 112g GLADFIELD SHEPHERDS DELIGHT MALT (152.3 SRM)
• 56g NORTHDOWN 8.5%AA @ 60 MINUTES
• 56 GOLDING 4.2%AA @ 10 MINUTES
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
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
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%)
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 007 DRY ENGLISH ALE
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.
MASH:
• 4100g GLADFIELD ALE MALT 2.8 SRM
• 1000g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD MALTED MAIZE 2.0 SRM
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
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE