AMBER RED BROWN PORTER STOUT RECIPES

AMBER ALE

NAME (LINK)STYLEHOPS
BADGER FURSTY FERRETUK AMBERCHALLENGER, GOLDING
MORDUE WORKIE TICKETUK AMBERCHALLENGER, GOLDING, FUGGLE
DOOM BAR AMBER ALEUK AMBERPERLE, NORTHDOWN, AURORA
FIRESTONE WALKER DOUBLE BARRELUS AMBERMAGNUM, FUGGLE, GOLDING
LOVIBOND XB MILD ALE 1864UK HISTORIC AMBERGOLDING
LOVIBOND XXXX MILD ALE 1864UK HISTORIC AMBERGOLDING
CWRW (Koo Roo)WELSH AMBERCHALLENGER, GOLDING, CASCADE
GARAGE PROJECT PAN PACIFIC AMBER ALENZ AMBERMAGNUM, GALAXY, MOTUEKA, TOASTED COCONUT
MARSTON'S PEDIGREEUK AMBERFUGGLE, GOLDING
FULL SAIL AMBER ALEUS AMBERWILLIAMETTE, LIBERTY, CASCADE
BREW DOG NANNY STATEUK LOW ALCOHOL AMBERAMARILLO, SIMCOE, CENTENNIAL, AHTANUM, COLUMBUS
SCOTTISH 60 SHILLINGSCOTTISH AMBERGOLDING
SCOTTISH 80 SHILLINGSCOTTISH AMBERGOLDING
KONA LAVAMANUS AMBERMAGNUM, CASCADE, HALLERTAU MITTELFRUEH
SHEPHERD NEAME SPITFIREUK AMBERTARGET, FIRST GOLD, CHALLENGER, GOLDING
SHEPHERD NEAME MASTER BREWUK AMBERMAGNUM, CASCADE, HALLERTAU MITTELFRUEH
BOMBADIERUK AMBERFUGGLE
SHEPHERD NEAME BISHOPS FINGERUK AMBERFIRST GOLD, GOLDING
TEME VALLEY BREWERY THATUK AMBERCHALLENGER, SOVEREIGN
TEME VALLEY WOTEVER NEXT?UK AMBERNORTHDOWN, CASCADE
GADD'S No 5UK AMBERBRAMLING CROSS, FUGGLE, GOLDING
YOUNG'S WINTER WARMERUK AMBERFUGGLE, GOLDING
Mc MULLEN'S AK ALEUK LIGHT AMBER MILDGOLDING
EYREWELL WEST COAST AMBER ALEUS AMBERMOUNT HOOD, CASCADE, WILLAMETTE
EYREWELL WEST COAST AMBER BLASTERUS AMBERMAGNUM, CASCADE, CENTENNIAL
OTTER AMBERUK AMBERFIRST GOLD, BOADICEA
FULLERS OLD WINTER ALEUK AMBERNORTHDOWN, TARGET, GOLDING, CHALLENGER

RED ALE

NAME (LINK)STYLEHOPS
HOBGOBLIN RUBY ALEUK RED ALEFUGGLE, GOLDING
STICKLEBRACT RED ALENZ RED ALESTICKLEBRACT
WEST COAST RED ALEWELSH RED ALECHALLENGER, AMARILLO, CHINOOK, KOHATU, WAKATU
FULLERS RED FOXUK RED ALECHALLENGER, GOLDING
HARDKNOTT INFRARED IPAUK RED ALECENTENNIAL, CASCADE
STEWART ST. GILESUK RED ALEMAGNUM, CASCADE
WESTERHAM GRASSHOPPER KENT RED ALEUK RED ALETARGET, GOLDINGS

BROWN & DARK ALE

NAME (LINK)STYLEHOPS
BRITISH BROWN ALEUK BROWN ALEGOLDING
KONA ALE KOKO BROWN ALEUS BROWN ALECHALLENGER, GOLDING
SAMUEL SMITH NUT BROWN ALEUK BROWN ALEFUGGLE, GOLDING
NØGNE Ø IMPERIAL BRØWN ALENORWEGIAN BROWN ALECHINOOK, COLUMBUS, GOLDING
RUSSIAN RIVER JANET'S BROWN US BROWN ALEBREWERS GOLD, CASCADE, CENTENNIAL
MANNS BROWN ALEUK BROWN ALEGOLDING
NEWCASTLE BROWN ALEUK BROWN ALEGOLDING
HOOK NORTON DARK MILDUK DARK MILDCHALLENGER, FUGGLE, GOLDING
ORKNEY BREWERY DARK ISLANDUK DARK MILDFIRST GOLD, GOLDING
BELHAVEN 90/- WEE HEAVYSCOTTISH HEAVYCHALLENGER, FUGGLE, GOLDING
HOOK NORTON 12 DAYSUK BROWN ALECHALLENGER, FUGGLE, GOLDING
TIMOTHY TAYLOR DARK MILDUK BROWN ALEFUGGLE, GOLDING, STYRIAN GOLDING

PORTER

NAME (LINK)STYLEHOPS
FULLERS LONDON PORTERUK PORTERFUGGLE
THEAKSTON OLD PECULIERUK PORTERCHALLENGER, FUGGLE
STONE SMOKED PORTERUK PORTERMAGNUM, MOUNT HOOD
WHITBREAD PORTER 1911UK PORTERGOLDING, FUGGLE
LARKINS PORTERUK PORTERBRAMLING CROSS, GOLDING, WGV
GUINNESS DUBLIN PORTERUK PORTERGOLDING, FUGGLE
GUINNESS WEST INDIES PORTERUK PORTERGOLDING, FUGGLE
EYREWELL SALTED CARAMEL COCONUT PORTERUK PORTERGOLDING, FUGGLE
EXMOOR BEASTUK PORTERCHALLENGER, FUGGLE
DEVENISH PORTER 1823UK PORTERGOLDING, FUGGLE
RINGWOOD XXXX PORTERUK PORTERCHALLENGER, GOLDING, FUGGLE
J W LEES MANCHESTER STARUK PORTERGOLDING
EYREWELL MOUNT HOOD SINGLE HOP PORTERUK PORTERMOUNT HOOD
BARCLAY PERKINS EXPORT INDIA PORTER 1849UK PORTERGOLDING
SHEPHERD NEAME ORIGINAL PORTERUK PORTERTARGET, GOLDING
FULLERS IMPERIAL PORTERUK PORTERFUGGLE, SAAZ
FULLERS PAST MASTERS 1926 OATMEAL PORTERUK PORTERGOLDING

STOUT

NAME (LINK)STYLEHOPS
GUINESS DRAUGHTUK STOUTGOLDING
YOUNG'S DOUBLE CHOCOLATE STOUTUK STOUTFUGGLE, GOLDING
GUINNESS EXTRA STOUTUK STOUTCHALLENGER, GOLDING
YOUNG'S OATMEAL STOUTUK STOUTCHALLENGER, GOLDING
COURAGE 1914 RUSSIAN IMPERIAL STOUTUK STOUTFUGGLE, HALLERTAU MITTELFRUEH
VELVET MERLIN OATMEAL STOUTUS STOUTFUGGLE
EYREWELL COCONUT MILK STOUTUS STOUTFUGGLE
FULLER'S ESPRESSO COFFEE STOUTUK STOUTSOVEREIGN
BARCLAY PERKINS BEST STOUT 1922UK STOUTCLUSTER, FUGGLE
BURTON BRIDGE TOP DOG STOUTUK STOUTCHALLENGER
EYREWELL JAMAICAN STOUTUK STOUTFUGGLE
WHITBREAD IMPERIAL STOUT 1939UK STOUTHERSBRUCKER. GOLDING, FUGGLE
FULLER'S IMPERIAL STOUT 2017UK STOUTCENTENNIAL, SOVEREIGN. GOLDING
BARCLAY PERKINS IMPERIAL BROWN STOUT 1848UK STOUT GOLDING
HOOK NORTON DOUBLE STOUTUK STOUTCHALLENGER, GOLDING, FUGGLE

- AMBER -

UK AMBER ALE - ALL GRAIN

BADGER FURSTY FERRET

20 LITERS | ABV 4.6 | IBU 30 | SRM 6.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.007
MASH 90 MIN @ 66/68C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
EARLIER VERSIONS OF FURSTY FERRET USED 28g STYRIAN GOLDINGS (CELIA) IN PLACE OF CASCADE

01.

MALT

• 2700g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD  MUNICH MALT 8 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 112g GLADFIELD BISCUIT MALT 30 SRM

02.

HOPS

• 16g CHALLENGER 7.8% AA @ 60 MINUTES
• 28g KENT GOLDING 5% AA @ 10 MINUTES
• 28g CASCADE 5.5% AA @ 0 MINUTES / STEEP 20 MINS

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: WLP O90 SAN DIEGO SUPER YEAST (not traditional but more hop character) 

UK STRONG BITTER / AMBER ALE - ALL GRAIN

MORDUE WORKIE TICKET

20 LITRES | ABV 4.6 | IBU 28 | SRM 9.34 | MASH EFFICIENCY 75% | PRE BOIL 24L | ORIGINAL GRAVITY 1.046 | FINAL GRAVITY 1.010 | MASH 90 MIN @ 66/68C
SPARGE 4 LITERS | BOIL 60 MINUTES

NOTES: Workie Ticket is Newcastle for "Trouble Maker" 

01.

MALT

• 3000g GLADFIELD ALE MALT 3 SRM
• 500g GLADFIELD MUNICH 8 SRM
• 200g GLADFIELD WHEAT MALT 2.1 SRM
• 75g GLADFIELD MEDIUM CRYSTAL MALT 60 SRM

02.

HOPS

• 21g CHALLENGER 7%AA @ 60 MINUTES
• 12g FUGGLE 4.1%AA @ 15 MINUTES
• 12g GOLDING 5%AA @ 15 MINUTES
• 8g FUGGLE 4.1%AA @ 1 MINUTE
• 8g GOLDING 5%AA @ 1 MINUTE

03.

ADDITIONS 

• 28g GLADFIELD ROAST BARLEY 736 SRM - ADD TO MASH AT SPARGE


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

04.

YEAST 

• 1ST CHOICE: WLP 023 BURTON ALE / WYEAST 1275 Thames Valley Ale Yeast (Henley of Thames Brakspear Bitter)
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London) 

UK AMBER ALE - ALL GRAIN

DOOM BAR AMBER ALE

20 LITERS | ABV 4.3 | IBU 22 | SRM 9.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.011
MASH 90 MIN @ 64°C | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:
• UK's TOP SELLING ALE. THIS RECIPE IS FOR THE BOTTLED VERSION. CASK VERSION IS 4% ABV
• THE HOPS CHANGE FROM TIME TO TIME.
• UPDATED 9th MAY 2021

From the brewer at Sharp's:
"Doom is Malt is pale ale malt, crystal, roast barley
Hops are Northdown, Northern Brewer and Perle
Yeast is a Whitbread B derivative. Water is 2:1 sulphate to chloride 220 ppm Ca2+ zero carbonate or bicarbonate. Hops schedule is as follows: 50% Start of boil, rest at end, steep for 1 hour before transfer to FV.
EBU 22 | OG 1040 | PG 1009 | pH 4.1"


 

01.

MALT

• 3600g GLADFIELD ALE MALT 2.8 SRM
• 112 SHEPHERDS DELIGHT MALT 162 SRM
• 112g GLADFIELD MEDIUM CRYSTAL MALT 50.8 SRM
• 14g ROAST BARLEY 710.7 SRM

02.

HOPS

BOIL:
• 13g NORTHERN BREWER 8.5% AA @ 90 MINUTES
STEEP/WHIRLPOOL FOR 60 MINUTES @ 80°C 
• 13g NORTHDOWN 8.5% AA
• 13g NORTHERN BREWER 8.5% AA
• 13g PERLE 8.0% 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

AMERICAN AMBER ALE - ALL GRAIN

FIRESTONE WALKER DOUBLE BARREL

20 LITERS | ABV 5.3 | IBU 40 | SRM 6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.015
MASH 90 MIN @ 67°CC
SPARGE 4 LITERS
BOIL 60 MIN 

01.

MALT

• 3500g GLADFIELD PALE ALE (2.4 SRM)
• 224g GLADFIELD BUSCUIT MALT (30.5 SRM)
• 224g GLADFIELD MEDIUM CRYSTAL (56.3 SRM)
• 224g GLADFIELD DARK CRYSTAL (96.4 SRM) 
• 28g GLADFIELD LIGHT CHOCOLATE MALT (457 SRM)

02.

HOPS

• 12g MAGNUM 12%AA @ 60 MINUTES
• 24g FUGGLE 4.1%AA @ 15 MINUTES
• 24g GOLDING 5%AA @ 15 MINUTES
• 24g FUGGLE 4.1%AA @ 1 MINUTE
• 24g GOLDING 5%AA @ 1 MINUTE
DRY HOP:
• 14g GOLDING 5%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 028 EDINBURGH ALE
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE

UK AMBER MILD - ALL GRAIN

LOVIBOND XB MILD ALE 1864 

20 LITERS | ABV 5.5 | IBU 65 | SRM 11.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.011
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 90 MIN 

NOTES: This beer is the colour of an amber ale. Only after 1900 did Mild (X) Ale start becoming darker and lower in alcohol. At first it was the use of crystal and amber malts. Such beers would have been dark amber, noticeably darker than Pale Ales of the period but not as dark as modern Dark Mild. Pales were about 28º Lovibond (on the 1 inch scale), X Ale 42º. A modern Dark Mild would be 80-120º.

01.

MALT

• 2005g GLADFIELD ALE MALT 3 SRM (44.6%)
• 2005g GLADFIELD VIENNA MALT 3.5 SRM (44.4%)
• 495g GLADFIELD BROWN MALT 90 SRM (11%)

02.

HOPS

• 56g GOLDING NZ 4.2% AA @ 90 MINUTES
• 56g GOLDING NZ 4.2% AA @ 60 MINUTES
• 56g GOLDING NZ 4.2% 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 007 
WHITBREAD DRY ALE

UK PALE AMBER STRONG MILD - ALL GRAIN

LOVIBOND XXXX MILD ALE 1864 

20 LITERS | ABV 10% | IBU 60 | SRM 7.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.115 | FG 1.042
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 90 MIN 

NOTES: This recipe was the basis for a royal wedding beer that Meantime Brewery London made a few years back. Powerful and complex without being too fussy. These simple recipes can work really well, especially when they have a good dose of Goldings. Like all Lovibond’s X Ales, XXXX was fermented quite cool. Yeast was pitched at 14ºC but the temperature only rose one degree during fermentation.

01.

MALT

• 4933g GLADFIELD ALE MALT 3 SRM (50%)
• 4933g GLADFIELD VIENNA MALT 3.5 SRM (50%)

02.

HOPS

• 100g GOLDING NZ 4.2% AA @ 60 MINUTES
• 100g GOLDING NZ 4.2% AA @ 30 MINUTES
• 75g GOLDING NZ 4.2% AA @ 15MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 007 
WHITBREAD DRY ALE

WELSH AMBER ALE - ALL GRAIN

CWRW (Koo Roo)

20 LITERS | ABV 4.0 | IBU 28 | SRM ~7.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.010
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES: CWRW IS WELSH FOR BEER

 

01.

MALT

• 2700g GLADFIELD ALE MALT 3 SRM
• 480g GLADFIELD MUNICH MALT 8 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM
• 112g GLADFIELD BISCUIT MALT 30 SRM  

02.

HOPS

• 16g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g KENT GOLDING 5% AA @ 10 MINUTES
• 28g CASCADE NZ 7% 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 BRITISH DRY ALE
• 2ND CHOICE: WLP 001 CALIFORNIA ALE

US AMBER ALE - ALL GRAIN

GARAGE PROJECT PAN PACIFIC AMBER ALE

20 LITERS | ABV 6.0 | IBU ~34 | SRM ~12.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059| FG 1.014
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
HOW TO TOAST COCONUT

01.

MALT

MASH:
• 3500g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD BISCUIT MALT 30.5 SRM
• 336g GOLDEN NAKED OATS 9.1 SRM
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 35 SRM
• 112g GLADFIELD RED BACK MALT 33 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12% AA @ 60 MINUTES
• 14g GALAXY 14% AA @ 10 MINUTES
• 14g MOTUEKA 7% AA @ 10 MINUTES
• 160g COCONUT TOASTED @ 5 MINUTES

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

UK AMBER ALE - ALL GRAIN

MARSTON'S PEDIGREE

20 LITERS | ABV 4.5 | IBU 33 | SRM 6.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.014
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 3200g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
OPTIONAL: 
• 7g GLADFIELD ROAST BARLEY/BLACK MALT

02.

HOPS

• 29g FUGGLE NZ 6.1% AA @ 60 MINUTES
• 14g GOLDING NZ 4.2% AA @ 5 MINUTES
• 28g GOLDING NZ 4.2% 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 013 LONDON ALE

AMBER ALE - ALL GRAIN

FULL SAIL AMBER ALE

20 LITERS | ABV 6.1 | IBU 31 | SRM 13.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.012
MASH 90 MIN @ 67⁰C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

 

01.

MALT

• 3675g GLADFIELD LAGER LIGHT MALT 1.4 SRM
• 200g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 13g WILLIAMETTE NZ  5.0% AA @ 60 MINUTES
• 12g LIBERTY NZ 5.9% AA @ 60 MINUTES
• 12g CASCADE NZ 7.0 AA @ 60 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 008 EAST COAST ALE
• 2ND CHOICE: WLP 001 CALIFORNIA ALE

UK LOW ALCOHOL AMBER ALE - ALL GRAIN

BREW DOG NANNY STATE

20 LITERS | ABV 0.5% | IBU 51 | SRM 9.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.007 | FG 1.002
MASH 30 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 30 MIN 

NOTES:

 

01.

MALT

• 130g GLADFIELD DARK CRYSTAL MALT 96 SRM
• 130g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
• 130g GLADFIELD RYE MALT 5 SRM
• 60g GLADFIELD LIGHT CHOCOLATE MALT 457 SRM
• 60g GLADFIELD MUNICH MALT 8 SRM
• 60g GLADFIELD SHEPHERDS DELIGHT MALT 152 SRM
• 30g GLADFIELD WHEAT MALT 2.1 SRM

02.

HOPS

• 6g AMARILLO 9.2% AA @ 30 MINUTES
• 5g SIMCOE 13% AA @ 30 MINUTES
• 6g CENTENNIAL 10% AA
 @ 30 MINUTES
• 6g AMARILLO 9.2% AA @ 15 MINUTES
• 5g SIMCOE 13% AA @ 15 MINUTES
• 6g CENTENNIAL 10% AA @ 15 MINUTES
STEEP / WHIRLPOOL 20 MINUTES
• 6g CASCADE 7% AA @ 0 MINUTES
• 12g AHTAHNUM 6% AA @ 0 MINUTES
• 6g AMARILLO 9.2% AA @ 0 MINUTES
• 5g SIMCOE 13% AA @ 0 MINUTES
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS COMPLETED 
• 50g CASCADE
• 50g CENTENNIAL
• 38g COLUMBUS
• 25g AHTANUM
• 25g 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
• 2ND CHOICE: WLP 090 SAN DIEGO SUPER YEAST

SCOTTISH LIGHT AMBER ALE - ALL GRAIN

SCOTTISH 60 SHILLING (60/-)

20 LITERS | ABV 3.4% | IBU 15.6 | SRM 11 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.033 | FG 1.008
MASH 90 MIN @ 66/68⁰ C
SPARGE 3 LITERS
BOIL 60 MIN

NOTES: THE NAME COMES FROM THE PRE-DECIMAL CURRENCY ERA WHEN POUNDS, SHILLINGS & PENCE WERE USED. 60 SHILLINGS REFERS TO THE TAX ON EACH BARREL OF BEER PRODUCED.

01.

MALT

• 2600g GALDFIELD ALE MALT (3 SRM)
• 112g GLADFIELD GLADIATOR MALT (5.1 SRM)
• 56g GLADFIELD ROAST BARLEY (736 SRM)
• 14g GLADFIELD MANUKA SMOKED MALT (2 SRM)

02.

HOPS

BOIL:
• 30g GOLDING 4.2% AA @ 60 MINUTES  

03.

ADDITIONS 

• 56g TREACLE (100 SRM) @ START OF BOIL
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 028 EDINBURGH ALE

SCOTTISH EXPORT ALE - ALL GRAIN

SCOTTISH 80 SHILLING (80/-)

20 LITERS | ABV 4.8 | IBU 26 | SRM 17 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.011
MASH 90 MIN @ 66/68⁰ C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
THE NAME COMES FROM THE PRE-DECIMAL CURRENCY ERA WHEN POUNDS, SHILLINGS & PENCE WERE USED. 80 SHILLINGS REFERS TO THE TAX ON EACH BARREL OF BEER PRODUCED.

01.

MALT

• 3600g GALDFIELD ALE MALT (3 SRM)
• 170g GLADFIELD GLADIATOR MALT (5.1 SRM)
• 112g GLADFIELD ROAST BARLEY (736 SRM)
• 14g GLADFIELD MANUKA SMOKED MALT (2 SRM)

02.

HOPS

BOIL:
• 56g GOLDING 4.2% AA @ 60 MINUTES

03.

ADDITIONS 

• 112g TREACLE (100 SRM) @ START OF BOIL
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 028 EDINBURGH ALE

US AMBER - ALL GRAIN

KONA LAVAMAN

20 LITERS | ABV 5.6 | IBU ~30 | SRM 12.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.013
MASH 90 MIN @ 67°C 
SPARGE 3 LITERS
BOIL 60 MIN

NOTES:

01.

MALT

• 3900g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 224g GLADFIELD TOFFEE MALT 5.3 SRM
• 112g GLADFIELD SHEPHERDS DELIGHT MALT 152.3 SRM
• 28g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM

02.

HOPS

BOIL:
• 12g MAGNUM 12% AA @ 60 MINUTES
• 14g CASCADE 7% AA @ 10 MINUTES
• 14g HALLERTAU MITTELFRUEH 4% AA @ 10 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES:
• 14g CASCADE 7% AA 
• 14g HALLERTAU MITTELFRUEH 4% AA

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP O01 CALIFORNIA ALE YEAST

UK AMBER - ALL GRAIN

SHEPHERD NEAME SPITFIRE

20 LITERS | ABV 4.7% | IBU ~32 | SRM 8.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.012
MASH 90 MIN @ 67⁰ C 
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 3400g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD WHEAT MALT 2.1 SRM
• 224g GLADFIELD BISCUIT MALT 30.5 SRM
• 224g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 7g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 14g CHALLENGER 7.5% AA @ 60 MINUTES
• 11g TARGET 11% AA @ 60 MINUTES
• 14g FIRST GOLD 7.5% AA @ 10 MINUTES
• 14g GOLDING NZ 4.2% 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 AMBER - ALL GRAIN

SHEPHERD NEAME MASTER BREW

20 LITERS | ABV 3.8% | IBU ~28 | SRM 7.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.038 | FG 1.008
MASH 90 MIN @ 67⁰ C 
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 2590g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM
• 112g GLADFIELD BISCUIT MALT 30.5 SRM
• 7g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 11g CHALLENGER 7.5% AA @ 60 MINUTES
• 10g TARGET 11% AA @ 60 MINUTES
• 11g FIRST GOLD 7.5% AA @ 10 MINUTES
• 11g GOLDING NZ 4.2% 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

WELLS BOMBADIER PREMIUM BITTER

20 LITERS | ABV 5.2 | IBU 35.8 | SRM 8.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG1.012
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
WELLS ALONG WITH YOUNGS, COURAGE & Mc KEWAN BRANDS WAS BOUGHT BY MARSTON IN MAY 2017. THIS RECIPE IS FOR THE BOTTLED BEER PRODUCED BEFORE THE TAKEOVER AND IS 5.2% ABV COMPARED WITH THE NEW BOTTLED VERSION WHICH IS 4.7% ABV. CANS AND DRAUGHT ARE LOWER IN ABV.

01.

MALT

• 4200g GLADFIELD PALE ALE MALT 3 SRM
• 160g GLADFIELD AURORA MALT 30 SRM
• 160g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM
• 80g GLADFIELD DARK CRYSTAL MALT 96 SRM
• 20g GLADFIELD SHEPHERDS DELIGHT MALT 152 SRM
OPTIONAL:
14g BLACK MALT

02.

HOPS

• 48g FUGGLE 5%AA @ 60 MINUTES
• 24g FUGGLE 5%AA @ 15 MINUTES
• 14g FUGGLE 5%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 OO6 BEDFORD ALE (Charles Wells)
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London) 

UK PALE ALE - ALL GRAIN

SHEPHERD NEAME BISHOPS FINGER

20 LITERS | ABV 5.4% | IBU ~32 | SRM 11.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.014
MASH 90 MIN @ 67⁰ C 
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 4295g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD DARK CRYSTAL 96 SRM
• 112g GLADFIELD LIGHT CRYSTAL 32 SRM
• 28g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 28g FIRST GOLD 7.5% AA @ 60 MINUTES
• 24g GOLDING NZ 4.2% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINS:
• 24g GOLDING NZ 4.2% AA @ 0 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 AMBER ALE - ALL GRAIN

TEME VALLEY BREWERY THAT

20 LITERS | ABV 4.1 | IBU ~30 | SRM 9.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.042 | FG 1.010
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
SUBSTITUTES FOR SOVEREIGN: FIRST GOLD, FUGGLE

01.

MALT

MASH:
• 3300g GLADFIELD PALE ALE MALT (3.0 SRM)
• 112g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 112g GLADFIELD WHEAT MALT (2.1 SRM)
• 56g GLADFIELD LIGHT CHOCOLATE MALT (456.9 SRM)

02.

HOPS

BOIL:
• 28g CHALLENGER 7.5%AA @ 60 MINUTES
• 28g SOVEREIGN 5.5%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 AMBER ALE - ALL GRAIN

TEME VALLEY WOTEVER NEXT?

20 LITERS | ABV 5.0 | IBU ~32 | SRM 11.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
SUBSTITUTES FOR NORTHDOWN: TARGET, CHALLENGER, NORTHERN BREWER 

01.

MALT

MASH:
• 4050g GLADFIELD PALE ALE MALT (3.0 SRM)
• 112g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 112g GLADFIELD WHEAT MALT (2.1 SRM)
• 56g GLADFIELD DARK CHOCOLATE MALT (659.9 SRM)

02.

HOPS

BOIL:
• 28g NORTHDOWN 8.5%AA @ 60 MINUTES
• 28g CASCADE 5.5%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 AMBER ALE - ALL GRAIN

GADD'S No 5

20 LITERS | ABV 4.4 | IBU ~30 | SRM 11.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.011
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTE:

01.

MALT

MASH:
• 3500g GLADFIELD AMERICAN ALE MALT 2.5 SRM (74.5%)
• 850g GLADFIELD MUNICH MALT 7.9 SRM (18.1%)
• 350g GLADFIELD LIGHT CRYSTAL 32 SRM (7.4%)

02.

HOPS

BITTERING:
• 21g BRAMLING CROSS 6% AA @ 60 MINUTES
FLAVOUR/AROMA:
• 28g FUGGLE 4.5% AA @ 30 MINUTES
• 28g GOLDING 5.0% 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

UK AMBER ALE - ALL GRAIN

YOUNG'S WINTER WARMER

20 LITERS | ABV 5.0% | IBU ~32 | SRM 12.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.043 | FG 1.004
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 2000g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD DARK CRYSTAL 96 SRM
• 112g GLADFIELD SOUR GRAPES 2.0 SRM

02.

HOPS

BOIL:
• 728g CHELSEA DARK CANE SUGAR ~50 SRM
• 26g FUGGLE NZ 6.1% AA @ 60 MINUTES
• 28g GOLDING NZ 4.2% AA @ 15 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
• 2ND CHOICE WYEAST #1768 

ENGLISH AMBER MILD - ALL GRAIN

Mc MULLENS AK ORIGINAL MILD

20 LITERS | ABV 3.7 | IBU ~23 | SRM 8.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.038 | FG 1.010 
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 1800g GLADFIELD PALE ALE MALT (3.0 SRM)
• 224g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 112g GLADFIELD MAIZE MALT (1.3 SRM)
• 14g GLADFIELD DARK CHOCOLATE MALT (659.9 SRM)

02.

HOPS

BOIL:
• 170g GOLDEN SYRUP (0 SRM) @ 60 MINUTES 
• 28g GOLDING 5%AA @ 60 MINUTES
• 14g GOLDING 5%AA @ 15 MINUTES
STEEP/WHIRLPOOL HOPS @ FLAME OUT FOR 20 MINS ADD:
• 8g 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 

US AMBER ALE - ALL GRAIN

EYREWELL WEST COAST AMBER ALE

20 LITERS | ABV 5.6% | IBU ~37 | SRM 14.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.013
MASH 60 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 4100g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD DARK CRYSTAL 96 SRM
• 224g GLADFIELD SHEPHERDS DELIGHT MALT 162.4 SRM
• 224g GLADFIELD WHEAT MALT 736 SRM

02.

HOPS

BOIL:
• 44g MOUNT HOOD 6% AA @ 60 MINUTES
• 28g CASCADE 5.5% AA @ 10 MINUTES
• 28g WILLAMETTE 5.5% AA @ 5 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 001 
CALIFORNIA ALE

US AMBER ALE - ALL GRAIN

EYREWELL WEST COAST AMBER BLASTER

20 LITERS | ABV 7.0% | IBU ~60 | SRM 16.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.016
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
ORIGINAL RECIPE CREATED BY JAMIL ZAINASHEFF

01.

MALT

• 4700g GLADFIELD ALE MALT 2.8 SRM
• 425g GLADFIELD MEDIUM CRYSTAL 50.8 SRM
• 425g GLADFIELD MUNICH MALT 7.6 SRM
• 224g GLADFIELD BISCUIT MALT 33 SRM
• 224g GLADFIELD DARK CRYSTAL 96 SRM
• 70g GLADFIELD LIGHT CHOCOLATE 487.3 SRM

02.

HOPS

BOIL:
• 40g MAGNUM 12% AA @ 90 MINUTES
• 28g CASCADE 5.5% AA @ 10 MINUTES
• 28g CENTENNIAL 10% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINS:
• 28g CASCADE 5.5% AA 
• 28g CENTENNIAL 10% AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 001 
CALIFORNIA ALE

UK AMBER ALE - ALL GRAIN

OTTER AMBER

20 LITERS | ABV 4.0 | IBU ~30 | SRM 9.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.009
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

MASH:
• 3700g GLADFIELD ALE MALT 2.8 SRM [86.9%]
• 224g GLADFIELD DARK CRYSTAL MALT 101.5 SRM [5.3%]
• 112g GLADFIELD AURORA MALT 29.4 SRM [2.6%]
• 112g GLADFIELD BISCUIT MALT 33.0 SRM [2,6%]
• 112g GLADFIELD TOFFEE MALT 7.6 SRM [2.6%]

02.

HOPS

BOIL:
• 13g MAGNUM 12% AA @ 60 MINUTES
• 28g WILLAMETTE 5.5% AA @ 10 MINUTES
STEEP/WHIRLPOOL HOPS FOR 20 MINUTES - START @ 98⁰C:
• 28g 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

UK AMBER ALE - ALL GRAIN

FULLER'S OLD WINTER ALE

20 LITERS | ABV 5.3 | IBU ~36 | SRM 13.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.059 | FG 1.019
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

MASH:
• 4633g GLADFIELD ALE MALT 2.8 SRM [89%]
• 521g GLADFIELD MEDIUM CRYSTAL MALT 50.8 SRM [10%]
• 52g GLADFIELD DARK CHOCOLATE MALT 675.1 SRM [1%]

02.

HOPS

BOIL:
• 14g TARGET 11% AA @ 60 MINUTES
• 18g NORTHDOWN 8.5% AA @ 30 MINUTES
• 21g CHALLENGER 7.5% AA @ 10 MINUTES
• 21g KENT GOLDINGS 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 002 ENGLISH ALE
• 2ND CHOICE: WLP 007

- RED ALE -

UK RUBY ALE - ALL GRAIN

HOBGOBLIN RUBY ALE

20 LITERS | ABV 5.2 | IBU 33 | SRM 16.2 | MASH EFFICIENCY 80% | PRE BOIL 24L | OG 1.056 | FG 1.016
MASH 90 MIN @ 66/68C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
THIS RECIPE IS FOR THE BOTTLED VERSION 5.2% ABV. THE KEG VERSION IS 4.5%

01.

MALT

• 3950g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM
110g GLADFIELD CHOCOLATE MALT 456.9 SRM

02.

HOPS

• 28g FUGGLE 6.1% AA @ 60 MINUTES
• 32g GOLDING 4.2% AA @ 30 MINUTES
• 28g 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 O05 BRITISH ALE (RINGWOOD)

RED ALE - ALL GRAIN

STICKLEBRACT RED ALE

20 LITERS | ABV 4.6 | IBU 26 | SRM 12.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.009
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 2900g GLADFIELD ALE MALT 13.0 SRM (76.4%)
• 224g AURORA MALT 29 SRM (5.9%)
• 224g LIGHT CRYSTAL MALT 302 SRM (5.9%)
• 224g RED BACK MALT 33 SRM (5.9%)
• 224g SHEPHERDS DELIGHT MALT 152 SRM (5.9%)

02.

HOPS

• 10g MAGNUM 12% AA @ 60 MINUTES
• 14g STICKLEBRACT 13.5% AA @ 10 MINUTES
• 14g STICKLEBRACT 13.5% AA @ FLAME OUT / STEEP FOR 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 ENGLISH DRY YEAST
• 2ND CHOICE: WLP 004 IRISH ALE YEAST 

US RED ALE - ALL GRAIN

WEST COAST RED ALE

20 LITERS | ABV 4.8 | IBU 30 | SRM 13.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.011
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 2885g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 745g GLADFIELD AURORA MALT 29.4 SRM
• 250g GLADFIELD RED BACK MALT 33 SRM
• 250g GLADFIELD SHEPHERDS DELIGHT MALT 152.3 SRM 

02.

HOPS

BOIL:
• 12g CHALLENGER 7.5% AA @ 60 MINUTES
• 12g AMARILLO 9.2% AA @ 10 MINUTES
• 12g CHINOOK 12.1% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINS START @ 98°C:
• 12g KOHATU 6.5% AA
• 12g WAKATU 7.5% AA

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

UK RED ALE - ALL GRAIN

FULLER'S RED FOX

20 LITERS | ABV 4.3 | IBU 28 | SRM 9.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.015
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
MAKE YOUR OWN ROASTED OATS:
• SPREAD 212g ROLLED OATS ON A COOKIE SHEET
• PLACE IN AN OVEN PREHEATED TO 120°C
• TOAST FOR 15 MINUTES

A FULLERS SEASONAL RELEASE

01.

MALT

MASH:
• 3500g GLADFIELD ALE MALT 2.8 SRM [82%]
• 212g GLADFIELD BIG O MALTED OATS 2 SRM [5%]
• 212g GLADFIELD DARK CRYSTAL MALT 101.5 SRM [5%]
• 212g GLADFIELD GO NUTTY ROASTED OATS 4.8 SRM [5%]
• 127g GLADFIELD REDBACK MALT 35.5 SRM [3%]

02.

HOPS

BOIL:
• 28g CHALLENGER 7.5% AA @ 60 MINUTES
STEEP/WHIRLPOOL FOR 20 MINUTES:
• 28g GOLDINGS 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 YEAST

ENGLISH RED IPA - ALL GRAIN

HARDKNOTT INFRARED IPA

20 LITERS | ABV 6.8 | IBU ~44 | SRM 13.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.069 | FG 1.017
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 4700g GLADFIELD PALE ALE MALT (3.0 SRM)
• 336g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 224g GLADFIELD RED BACK MALT (33 SRM)
• 336g GLADFIELD WHEAT MALT (2.1 SRM)
• 28g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

BOIL:
• 36g CENTENNIAL 10%AA @ 60 MINUTES
• 48g CASCADE 5.5%AA @ 10 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g CENTENNIAL 10%AA @ 60 MINUTES
• 28g CASCADE 5.5%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 007 DRY ENGLISH ALE YEAST

SCOTTISH RED ALE - ALL GRAIN

STEWART ST GILES

20 LITERS | ABV 5.3 | IBU 22 | SRM 14.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 60 MIN 

NOTES: 

01.

MALT

• 3850g GLADFIELD PALE ALE MALT (2.8 SRM) [88.4%]
• 224g GLADFIELD REDBACK MALT (35.5 SRM) [5.1%]
• 112g GLADFIELD DARK CRYSTAL MALT (101.5 SRM) [2.6%]
• 113g GLADFIELD WHEAT  MALT (2.1 SRM) [2.6%]
• 56g GLADFIELD LIGHT CHOCOLATE MALT (487.3 SRM) [1.3%]

02.

HOPS

• 11g MAGNUM 12%AA @ 60 MINUTES
• 28g CASCADE 7%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 O07 DRY ENGLISH ALE YEAST

UK RED ALE - ALL GRAIN

WESTERHAM GRASSHOPPER KENT RED ALE

20 LITERS | ABV 3.8% | IBU ~45 | SRM 19.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.039 | FG 1.010
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 2900g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD DARK CRYSTAL 96 SRM
 112g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM
• 112g GLADFIELD SHEPHERDS DELIGHT 165.0 SRM

02.

HOPS

BOIL:
• 28g TARGET 11% AA @ 60 MINUTES
• 28g 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

- BROWN & DARK ALE -

BRITISH BROWN ALE - ALL GRAIN

BRITISH BROWN ALE

20 LITERS | ABV 4.6 | IBU 30 | SRM 16 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 3400g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD BROWN MALT 90.4 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM

02.

HOPS

• 44g KENT GOLDINGS 5.0% AA @ 60 MINUTES
• 22g KENT GOLDINGS 5.0% 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 YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE

US BROWN ALE - ALL GRAIN

KONA KOKO BROWN ALE

20 LITERS | ABV 5.5 | IBU ~28 | SRM 14.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.013
MASH 90 MIN @ 66/68C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:
HOW TO TOAST COCONUT

01.

MALT

• 3400g GLADFIELD ALE MALT 1.4 SRM
• 500g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD BISCUIT MALT 30.5 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 56g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM

02.

HOPS

BOIL:
• 14g COLUMBUS 14% AA @ 60 MINUTES
• 16g CASCADE NZ 7% AA @ 10 MINUTES
• 16g WILLIAMETTE NZ 5% AA @ 10 MINUTES
DRY HOP:
• 448g TOASTED COCONUT

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

UK BROWN ALE - ALL GRAIN

SAMUEL SMITH NUT BROWN ALE

20 LITERS | ABV 5.0 | IBU 30 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.009
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 3400g GLADFIELD ALE MALT 3.5 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 58g GLADFIELD DARK CHOCOLATE MALT 660 SRM

02.

HOPS

• 36g GOLDING NZ 4.2% AA @ 60 MINUTES
• 18g FUGGLE NZ 6.10% AA @ 60 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP O04 IRISH YEAST
• 2ND CHOICE: WLP 005 BRITISH ALE

NORWEGIAN IMPERIAL BROWN ALE - ALL GRAIN

NØGNE Ø IMPERIAL BRØWN ALE

20 LITERS | ABV 7.5 | IBU ~40 | SRM 16.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.075 | FG 1.019
MASH 90 MIN @ 67⁰ C
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES: 

01.

MALT

• 4630g GLADFIELD ALE MALT 3 SRM (68%)
• 670g GLADFIELD MUNICH MALT 7.9 SRM (10.5%)
• 670g GLADFIELD WHEAT MALT 2.1 SRM (10.5%)
• 390g GLADFIELD LIGHT CRYSTAL MALT 32 SRM (6.1%)
• 160g GLADFIELD BISCUIT MALT 30.5 SRM (2.5%)
• 80g GLADFIELD BROWN MALT 90.4 SRM (1.2%)
• 80g GLADFIELD SARK CHOCOLATE MALT 659.9 SRM (1.2%)

02.

HOPS

• 17g CHINOOK 13% AA @ 60 MINUTES
• 54g EAST KENT GOLDING 5% AA @ 5 MINUTES 
STEEP/WHIRLPOOL 20 MINS: 
• 38g COLUMBUS 14%AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 007 
WHITBREAD DRY ALE

US BROWN ALE - ALL GRAIN

RUSSIAN RIVER JANET'S BROWN ALE

20 LITERS | ABV 7.2 | IBU ~42 | SRM 21.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.071 | FG 1.017
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 3200g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 1000g GLADFIELD VIENNA MALT 3.5 SRM
• 680g GLADFIELD TOFFEE MALT 5.3 SRM
• 454g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 454g GLADFIELD WHEAT MALT 2.1 SRM
• 227g GLADFIELD LIGHT CHOCOLATE MALT 456.9 SRM
• 113g GLADFIELD GLADIATOR MALT 5.1 SRM
• 24g BREWERS GOLD HOPS 8.5% AA

02.

HOPS

BOIL:
• 20g BREWERS GOLD 8.5% AA @ 60 MINUTES
• 20g BREWERS GOLD 8.5% AA @ 15 MINUTES
• 16g CASCADE 7% AA @ 10 MINUTES
STEEP/WHIRLPOOL FOR 20 MINS- START @ 98°C:
• 57g CASCADE 7% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 57g CENTENNIAL 10% AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST

UK BROWN ALE - ALL GRAIN

MANNS BROWN ALE 1963

20 LITERS | ABV 2.9% | IBU ~16 | SRM 13.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.029 | FG 1.007
MASH 90 MIN @ 68⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: Manns was the original modern brown ale first brewed around 1900. It took a while for the style to take off but in the 1920's it became all the rage.

01.

MALT

MASH:
• 1200g GLADFIELD ALE MALT 3 SRM
• 600g GLADFIELD VIENNA MALT 3.5 SRM
• 240g BARLEY FLAKED 1.7 SRM
• 240g GLADFIELD DARK CRYSTAL MALT 96 SRM
• 56g GLADFIELD DARK CHOCOLATE 659.9 SRM
• 56g DRY MALT EXTRACT 8 SRM

02.

HOPS

BOIL:
• 112g TREACLE 100 SRM @ 60 MINUTES
• 28g FUGGLE 4.5% AA @ 60 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 BROWN ALE - ALL GRAIN

NEWCASTLE BROWN ALE

20 LITERS | ABV 4.7% | IBU ~29 | SRM 13.8| MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.012
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:
Newcastle Brown was 5.93% abv in 1931. Tax, wars and supply chain breakages contributed to a decrease in gravity.

Newcastle Brown is actually a blend of 2 beers, a dark aged beer and a young amber. This recipe is a compromise between the 2. 

For a more authentic and more time consuming version of the beer please go to the Newcastle Brown page. 

01.

MALT

MASH:
• 3500g GLADFIELD ALE MALT 3 SRM
• 410g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 100g WHEAT TORRIFIED 2 SRM
• 38g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM
• 38g GLADFIELD LIGHT CHOCOLATE MALT 456.9 SRM

02.

HOPS

BOIL:
• 28g GOLDING 5% AA @ 90 MINUTES
• 28g GOLDING 5% 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

ENGLISH DARK MILD - ALL GRAIN

HOOKY DARK MILD

20 LITERS | ABV 2.8 | IBU ~22 | SRM 17.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.028 | FG 1.007 
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 1800g GLADFIELD PALE ALE MALT (3.0 SRM)
• 224g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 112g GLADFIELD SOUR GRAPES MALT (2.0 SRM)
• 84g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

BOIL:
• 224g TREACLE (100 SRM) @ 60 MINUTES 
• 10g CHALLENGER 7.5%AA @ 60 MINUTES
• 10g FUGGLE 4.5%AA @ 60 MINUTES
• 8g GOLDING 5%AA @ 60 MINUTES
STEEP/WHIRLPOOL @FLAME OUT FOR 20 MINS:
• 8g FUGGLE 4.5%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 

SCOTTISH DARK ALE - ALL GRAIN

ORKNEY BREWERY DARK ISLAND

20 LITERS | ABV 4.6% | IBU ~20 | SRM 21.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: Dark Island is an iconic beer. A gold standard-bearer for crafted premium Scottish Ales. Dark Island offers ripe, fruity and roast coffee aromas with flavours of dark chocolate, dates and nuts, from the combination of roasted malts and robust hops.

01.

MALT

MASH:
• 3350g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD DARK CRYSTAL 96 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM
 112g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM

02.

HOPS

BOIL:
• 17g FIRST GOLD 7.5% AA @ 60 MINUTES
 28g GOLDING 10% 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

SCOTTISH 90/- WEE HEAVY - ALL GRAIN

BELHAVEN 90/- WEE HEAVY

20 LITERS | ABV 7.4% | IBU ~31 | SRM 17.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.076 | FG 1.021
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 5550g GLADFIELD ALE MALT 3 SRM
• 224g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 112g GLADFIELD BISCUIT MALT 30.5 SRM
• 85g GLADFIELD AURORA MALT 29.4 SRM
• 57g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM
• 42g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 340 g GOLDEN SYRUP (INVERT SUGAR) @ 60 MINUTES
• 36g CHALLENGER 7.5% AA @ 60 MINUTES
• 14g FUGGLE 4.5% AA @ 15 MINUTES
• 14g GOLDING 5% AA @ 15 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 BROWN ALE - ALL GRAIN

HOOK NORTON TWELVE DAYS

20 LITERS | ABV 5.5 | IBU ~32 | SRM 18.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.013
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

• 2150g GLADFIELD ALE MALT 2.5 SRM [44.8%]
• 2150g GLADFIELD VIENNA MALT 4.2 SRM [44.8%]
• 224g GLADFIELD DARK CRYSTAL MALT 101.5 SRM [4.7%]
• 112g GLADFIELD DARK CHOCOLATE MALT 675.1 SRM [2.3%]
• 112g GLADFIELD MALTED MAIZE 2 SRM [2.3%]
• 56g GLADFIELD SOUR GRAPES ACID MALT 3 SRM [1.2%]

02.

HOPS

BOIL:
• 28g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g GOLDING 5% AA @ 10 MINUTES
• 28g FUGGLE 4.5% 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 007 DRY ENGLISH ALE

UK DARK MILD ALE - ALL GRAIN

TIMOTHY TAYLOR DARK MILD

20 LITERS | ABV 3.5 | IBU ~20 | SRM 22.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.038 | FG 1.011
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 
* MIX TRECLE WITH HOT WORT UNTIL DISSOLVED AND RETURN TO BOIL

01.

MALT

MASH:
• 2700g GLADFIELD ALE MALT 2.8 SRM [84.5%]
• 165g GLADFIELD DARK CRYSTAL MALT 101.5 SRM [5.2%]
• 165g GLADFIELD DARK CHOCOLATE MALT 675.1 SRM [5.2%]

02.

HOPS

BOIL:
• 165g TREACLE 100 SRM [5%] *
• 17g FUGGLE 4.5% AA @ 60 MINUTES
• 17g KENT GOLDINGS 5% AA @ 15 MINUTES
STEEP/WHIRLPOOL HOPS FOR 20 MINUTES - START @ 98⁰C:
• 17g STYRIAN GOLDINGS 5.4% 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: WYEAST 1469 WEST YORKSHIRE ALE

- PORTER -

UK PORTER - ALL GRAIN

FULLERS LONDON PORTER

20 LITERS | ABV 5.4 | IBU 30 | SRM 26 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.058 | FG 1.017
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 4000g GALDFIELD ALE MALT (3 SRM)
• 450g GLADFIELD MEDIUM CRYSTAL MALT (56 SRM)
• 283g GLADFIELD BROWN MALT (90 SRM)
• 283g GLADFIELD CHOCOLATE MALT (456 SRM)

02.

HOPS

• 58g FUGGLE 4.5%AA @ 60 MINUTES
• 12g FUGGLE 4.5%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 002 ENGLISH ALE / WYEAST 1968 LONDON ESB
• 2ND CHOICE: WLP013 LONDON ALE YEAST / WYEST 1028 LONDON ALE

UK OLD ALE - ALL GRAIN

THEAKSTON OLD PECULIER

20 LITERS | ABV 5.8 | IBU 3 | SRM 23 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.010
MASH 90 MIN @ 66/68C
SPARGE 3 LITERS
BOIL 90 MIN 

NOTES:
Old Peculier has been made under this name since the 1890s. In 2000, the cask version of this beer won the silver medal in the Campaign for Real Ale (CAMRA)'s Champion Winter Beer of Britain competition. It is named after the Peculier of Masham where Theakston brewery is situated, a Peculier being a parish outside the jurisdiction of a Diocese.

01.

MALT

MASH:
• 3200g GLADFIELD ALE MALT 3 SRM (76.5%)
•450g GLADFIELD MEDIUM CRYSTAL 56.3 SRM (6.7%)
• 113g GLADFIELD BROWN MALT 90.4 SRM (6.7%)
• 113g GLADFIELD WHEAT MALT 2.1 SRM (6.7%)
• 113g GLADFIELD DARK CHOCOLATE MALT 660 SRM (6.7%)

02.

HOPS

BOIL:
• 170g CANE SUGAR 0 SRM (3.9%)
• 170g DEMERARA SUGAR 2 SRM (3.9%) 
• 26g CHALLENGER 7.5% AA @ 90 MINUTES 
• 28g FUGGLE NZ 6.1% AA @ 15 MINUTES
• 28g FUGGLE NZ 6.1% AA @ 0 MINUTES (STEEP / WHIRLPOOL 20 MINUTES)

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 004 
IRISH ALE

US PORTER - ALL GRAIN

STONE SMOKED PORTER

20 LITERS | ABV 6.0 | IBU 53 | SRM 36 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.015
MASH 90 MIN @ 67°C
SPARGE 3 LITERS
BOIL 60 MIN 

01.

MALT

• 3850g GLADFIELD ALE MALT 3.0 SRM
• 560g GLADFIELD LIGHT CHOCOLATE MALT 457 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM
• 112g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 28g GLADFIELD MANUKA SMOKED MALT 2 SRM

02.

HOPS

• 32g MAGNUM 12.5% AA @ 60 MINUTES
• 48g MOUNT HOOD 6% 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 YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE YEAST

UK PORTER ALE - ALL GRAIN

WHITBREAD PORTER 1911

20 LITERS | ABV 5.0 | IBU ~50 | SRM 18 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.013
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 120 MIN 

NOTES:



01.

MALT

MASH:
• 3335g GLADFIELD ALE MALT (3.0 SRM)
• 1112g GLADFIELD BROWN MALT (90.4 SRM) 

02.

HOPS

BOIL:
• 80g GOLDING 4.2%AA @ 120 MINUTES
• 28g GOLDING 4.2%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 007 DRY ENGLISH ALE

UK PORTER - ALL GRAIN

LARKINS PORTER

20 LITERS | ABV 5.2% | IBU ~32 | SRM 16.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.013
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: Larkins Brewery is based in Chiddingstone near Edenbridge in Kent and produces award winning traditional Kentish real ales. Founded in 1986 by Bob Dockerty a commercial hop grower and a keen home brewer at the time. The product range comprises three regular (Traditional 3.4%, Pale 4.2%, Best Bitter 4.4%) and two seasonal beers (Porter 5.2% - November-March & Green Hop Best Bitter 4.0% - October), made using only hops grown on Larkins Farm.

01.

MALT

MASH:
• 4150g GLADFIELD ALE MALT 3 SRM
• 112g GLADFIELD DARK CRYSTAL 96.4 SRM
• 112g GLADFIELD ROASTED OATS 4.5 SRM
 • 112g GLADFIELD LIGHT CHOCOLATE MALT 456.9 SRM
• 28g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 28g BRAMLING CROSS 6% AA @ 60 MINUTES
• 14g WGV 6% AA @ 30 MINUTES
 • 14g GOLDING 5% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINS @ 98⁰ C:
• 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

UK PORTER - ALL GRAIN

GUINNESS DUBLIN PORTER

20 LITERS | ABV 3.8% | IBU ~32 | SRM 23.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.012
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 85 MIN 

NOTES:

01.

MALT

MASH:
• 1050g GLADFIELD ALE MALT 3 SRM
• 1050g GLADFIELD MUNICH MALT 7.9 SRM
• 448g BARLEY FLAKED 1.7 SRM
• 448g GLADFIELD BROWN MALT 90.4 SRM
• 336g GLADFIELD BISCUIT MALT 30.5 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 112g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 28g FUGGLE NZ 6.1% AA @ 75 MINUTES
 • 28g GOLDING NZ 4.2% 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 004 
IRISH ALE

UK PORTER - ALL GRAIN

GUINNESS WEST INDIES PORTER

20 LITERS | ABV 6.0% | IBU ~36 | SRM 27.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.063 | FG 1.018
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 85 MIN 

NOTES:

01.

MALT

MASH:
• 3000g GLADFIELD ALE MALT 3 SRM
• 1300g BARLEY FLAKED 1.7 SRM
• 700g GLADFIELD MUNICH MALT 7.9 SRM
• 336g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 224g GLADFIELD ROAST BARLEY 736 SRM
• 112g GLADFIELD SOUR GRAPES MALT 736 SRM

02.

HOPS

BOIL:
• 38g FUGGLE NZ 6.1% AA @ 75 MINUTES
 • 38g GOLDING NZ 4.2% 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 004 
IRISH ALE

UK PORTER - ALL GRAIN

EYREWELL SALTED CARAMEL COCONUT PORTER

20 LITERS | ABV 5.6% | IBU ~32 | SRM 21.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.062| FG 1.020
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
ABOUT COCONUT
ABOUT CARAMEL SYRUP

01.

MALT

MASH:
• 3500g GLADFIELD ALE MALT 3 SRM
• 448g GLADFIELD AURORA MALT 29.4 SRM
• 448g BISCUIT MALT 30.5 SRM
• 448g TOFFEE MALT 5.3 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 112g GLADFIELD BROWN MALT 90.4 SRM
• 112g GLADFIELD DARK CHOCOLATE 659.9 SRM

02.

HOPS

BOIL:
• 28g FUGGLE NZ 6.1% AA @ 60 MINUTES
 • 56g GOLDING  NZ 4.2% AA @ 15 MINUTES
• 112g CHELSEA CARAMEL NATURAL FLAVOURED SYRUP @ 15 MINUTES
•  168g COCONUT TOASTED @ 5 MINUTES
 • 56g GOLDING NZ 4.2% AA @ 5 MINUTES
 • 14g SALT @ 5 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 448g TOASTED COCONUT
• 14g 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
• 2ND CHOICE: WLP 004
IRISH ALE

UK PORTER - ALL GRAIN

EXMOOR BEAST

20 LITERS | ABV 6.6% | IBU ~40 | SRM 27.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.066 | FG 1.016
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 5000g GLADFIELD ALE MALT 3 SRM
• 448g GLADFIELD DARK CRYSTAL 96 SRM
• 224g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM

02.

HOPS

BOIL:
• 34g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g FUGGLE 6.1% AA @ 60 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 PORTER - ALL GRAIN

DEVENISH PORTER 1823

20 LITERS | ABV 5.0% | IBU ~70 | SRM 24 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.015
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 85 MIN 

NOTES:

01.

MALT

MASH:
• 1700g GLADFIELD ALE MALT 3 SRM
• 1350g GLADFIELD BROWN MALT 90.4 SRM
• 1250g GLADFIELD VIENNA MALT 3.5 SRM
 • 350g GLADFIELD BISCUIT MALT 30.5 SRM
• 40g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 80g FUGGLE NZ 6.1% AA @ 75 MINUTES
• 45g GOLDING NZ 4.2% 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 004
IRISH ALE

UK PORTER - ALL GRAIN

RINGWOOD PORTER

20 LITERS | ABV 5.2% | IBU ~32 | SRM 16.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.013
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 3000g GLADFIELD ALE MALT 3 SRM
• 336g GLADFIELD DARK CRYSTAL 96 SRM
• 336g GLADFIELD WHEAT MALT 2.1 SRM
• 224g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM

02.

HOPS

BOIL:
• 30g CHALLENGER 7.5% AA @ 60 MINUTES
 14g FUGGLE 6.1% AA @ 10 MINUTES
STEEP/WHIRLPOOL 20 MINS @ 98⁰ C:
• 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 004 
IRISH ALE
• 2ND CHOICE: WLP 005
BRITISH ALE

UK PORTER - ALL GRAIN

J W LEES MANCHESTER STAR

20 LITERS | ABV 7.3% | IBU ~28 | SRM 30 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.073 | FG 1.018
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
First brewed in 1875, Manchester Star is a great example of an historical East India porter

01.

MALT

MASH:
• 5540g GLADFIELD ALE MALT 3 SRM
 • 112g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM

02.

HOPS

BOIL:
 • 40g GOLDING 5% AA @ 0 MINUTES
 • 60g GOLDING 5% AA @ 0 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

NZ PORTER - ALL GRAIN

EYREWELL MOUNT HOOD PORTER

20 LITERS | ABV 4.9% | IBU ~32 | SRM 20.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.016
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 2000g GLADFIELD ALE MALT 3 SRM
• 2000g GLADFIELD MUNICH MALT 7.9 SRM
• 224g GLADFIELD BISCUIT MALT 30.5 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 112g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 36g MOUNT HOOD 6.0% AA @ 60 MINUTES
• 36g MOUNT HOOD 6.0% 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 004 
IRISH ALE

UK PORTER - ALL GRAIN

BARCLAY PERKINS EXPORT INDIA PORTER 1849

20 LITERS | ABV 6.4% | IBU ~100 | SRM 32.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.016
MASH 90 MIN @ 67⁰ C | SPARGE 4 L | BOIL 90 MIN 

NOTES:
"Barclay Perkins were brewing and exporting Porter to India as early as 1805. The Porter exported to India was actually weaker than the domestic Porter, though considerably more heavily hopped." - Pattinson, Ronald. Porter! (Mega Book Series) Kindle Edition. 

01.

MALT

MASH:
• 4125g GLADFIELD ALE MALT 2.8 SRM
• 1180g GLADFIELD BROWN MALT 90.4 SRM
• 295g GLADFIELD BISCUIT MALT 33 SRM
• 190g GLADFIELD ROAST BARLEY 711 SRM

02.

HOPS

BOIL:
• 140g GOLDING 5% AA @ 90 MINUTES
• 84g GOLDING 5% AA @ 30 MINUTES
DRY HOP FOR 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

UK PORTER - ALL GRAIN

SHEPHERD NEAME ORIGINAL PORTER

20 LITERS | ABV 5.5 | IBU ~33 | SRM 33.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.012
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES: 


01.

MALT

MASH:
• 3690g GLADFIELD ALE MALT 2.8 SRM [77%]
• 336g GLADFIELD DARK CRYSTAL MALT 101.5 SRM [7%]
• 288g GLADFIELD DARK CHOCOLATE MALT 675.1 SRM [6%]
• 240g GLADFIELD MALTED MAIZE 2.0 SRM [5%]
• 240g GLADFIELD WHEAT MALT 2.1 SRM [5%]

02.

HOPS

BOIL:
• 20g TARGET 11% AA @ 60 MINUTES
• 10g LICORICE ROOT @ 10 MINUTES
• 34g KENT GOLDINGS 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 007 DRY ENGLISH ALE

UK PORTER - ALL GRAIN

FULLER'S IMPERIAL PORTER

20 LITERS | ABV 10.0 | IBU ~50 | SRM 25.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.097 | FG 1.023
MASH 90 MIN @ 68⁰C| SPARGE 4 LITERS | BOIL 90 MIN 

NOTES: 
SIMPSONS LIGHT CRYSTAL MALT 52.8 SRM IS ROUGHLY EQUAL TO THE COLOUR OF GLADFIELD MEDIUM CRYSTAL 50.8 SRM
* DISSOLVE SUGARS IN HEATED WORT AND ADD BACK TO BOIL

01.

MALT

MASH:
• 5300g PALE ALE MALT 3.3 SRM (65.6%)
• 874g SIMPSONS LIGHT CRYSTAL MALT 52.8 SRM (10.8%)
• 619g BROWN MALT 68.5 SRM (7.7%)
• 109g CHOCOLATE MALT 600.8 SRM (1.3%)
BOIL: SUGARS
• 1000g GOLDEN SYRUP (INVERT SUGAR) * 0 SRM (12.4%) @ 90 MINUTES
• 182g TREACLE * 100 SRM (2.3%) @ 90 MINUTES

02.

HOPS

BOIL: HOPS
• 112g FUGGLE 4.5% AA @ 90 MINUTES (39 IBU)
• 112g SAAZ 3.75% 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 PORTER - ALL GRAIN

FULLERS PAST MASTERS 1926 OATMEAL PORTER

20 LITERS | ABV 7.3 | IBU ~45 | SRM 28.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.060 | FG 1.008
MASH 90 MIN @ 68⁰C| SPARGE 4 LITERS | BOIL 90 MIN 

NOTES: 

01.

MALT

MASH:
• 2500g PALE ALE MALT 3.0 SRM (51.7%)
• 500g BROWN MALT 65 SRM (10.3%)
• 250g BLACK MALT 500 SRM (5.2%)
• 125g BARLEY, FLAKED 1.7 SRM (2.6%)
• 56g OAT MALT 3.0 SRM (1.2%)
BOIL: SUGARS
• 900g BROWN SUGAR (DARK) 50 SRM (18.6%) @ 90 MINUTES
• 250g GOLDEN SYRUP (INVERT SUGAR) 0 SRM (5.2%) @ 90 MINUTES
• 125g DEMERARA SUGAR 2.0 SRM (2.6%) @ 90 MINUTES
• 125g TURBINADO 10 SRM (2.6%) @ 90 MINUTES  

02.

HOPS

BOIL: HOPS
• 50g GOLDING 5% AA @ 90 MINUTES
• 50g GOLDING 5% AA @ 30 MINUTES
DRY HOP:
21g GOLDING

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 002 DRY ENGLISH ALE

- STOUT -

IRISH STOUT - ALL GRAIN

GUINESS DRAUGHT

20 LITERS | ABV 4.2 | IBU 40 | SRM 38 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.044 | FG 1.013
MASH 90 MIN @ 66⁰C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

• 2350g GLADFIELD ALE MALT (3.0 SRM)
• 1200g FLAKED BARLEY (1.7 SRM)
• 450g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

• 70g GOLDING 5%AA @ 60 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 004 IRISH ALE

ENGLISH CHOCOLATE STOUT - ALL GRAIN

YOUNG'S DOUBLE CHOCOLATE STOUT

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:
COCOA POWDER: (DISSOLVE IN HOT WATER)
https://shop.countdown.co.nz/shop/searchproducts?search=COCOA%20POWDER&nextUI=true
CHOCOLATE EXTRACT: (ADD LIKE A DRY HOP)
https://www.kiwicakes.co.nz/flavourings/13923-neilsen-massey-pure-chocolate-extract-59ml.html

01.

MALT

MASH:
• 3250g GLADFIELD PALE ALE MALT 3 SRM
• 448g DARK CHOCOLATE MALT 659.9 SRM
• 336g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM

02.

HOPS

BOIL:
@ 60 MINUTES ADD:
• 40g FUGGLE 6.1%AA
 @ 15 MINUTES ADD:
• 14g GOLDING 4.2%AA @ 15 MINUTES
• 224g GOLDEN SYRUP
• 336g LACTOSE (MILK SUGAR)
• 112g CANE SUGAR
• 170g COCOA POWDER (disSolve in hot water before adding)
3 DAYS BEFORE PACKAGING ADD:
• 9g CHOCOLATE ESSENCE

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

 IRISH STOUT - ALL GRAIN

GUINNESS EXTRA STOUT

20 LITERS | ABV 4.2 | IBU 40 | SRM 33 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.042 | FG 1.011
MASH 67⁰ C | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES: THIS RECIPE IS FOR THE BOTTLED GUINNESS WHICH IS SOLD IN IRELAND & THE UK.

01.

MALT

• 2700g GLADFIELD ALE MALT 3 SRM (69.2%)
• 440g HAAWAYS ROLLED BARLEY 1.7 SRM (11.3%)
• 340g GLADFIELD ROAST BARLEY 736 SRM (8.7%)
• 224g GLADFIELD OAT HULLS 1.4 SRM (5.7%)
• 113g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM (2.9%)
• 85g GLADFIELD SOUR GRAPES MALT 2 SRM (2.2%)

02.

HOPS

• 28g CHALLENGER  7.5% AA @ 90 MINUTES
• 28g NZ GOLDING 4.2% AA @ 90 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 004 IRISH ALE
• 2ND CHOICE: LALLEMAND NOTTINGHAM

UK STOUT - ALL GRAIN

YOUNG'S OATMEAL STOUT

20 LITERS | ABV 4.8 | IBU 26 | SRM 12.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.016
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
• SPREAD 224g ROLLED OATS ON A COOKIE SHEET
• PLACE IN AN OVEN PREHEATED TO 120°C
• TOAST FOR 15 MINUTES

01.

MALT

• 2850g GLADFIELD ALE MALT 3 SRM
• 244g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 244g GLADFIELD WHEAT MALT 2.1 SRM
• 244g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM
• 244g GLADFIELD ROAST BARLEY 736 SRM
• 244g TOASTED OATS 2.1 SRM (see notes)

02.

HOPS

• 112g DARK BROWN SUGAR 50 SRM
• 28g CHALLENGER 7.5% AA @ 60 MINUTES
• 14g EAST KENT GOLDINGS 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 007 DRY ENGLISH YEAST

ENGLISH STOUT - ALL GRAIN

COURAGE 1914 RUSSIAN IMPERIAL STOUT

20 LITERS | ABV 10% | IBU ~63 | SRM 68.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.098 | FG 1.025
MASH 90 MIN @ 67°C | SPARGE 5L | BOIL 120 MIN 

NOTES:
THIS IS A CLONE OF THE ORIGINAL RECIPE. IF YOU CANNOT BUY HALLERTAU MITTLEFRUH, MOUNT HOOD IS A GOOD SUBSTITUTE.

01.

MALT

• 6430g GLADFIELD ALE MALT (3.0 SRM)
• 1450g GLADFIELD BROWN MALT (90.4 SRM)
• 760g GLADFIELD BLACK MALT (845.9 SRM)

02.

HOPS

BOIL:
• 90g FUGGLE NZ 6.1%AA @ 60 MINUTES
• 90g HALLERTAU MITTLEFRUH 4.0%AA @ 30 MINUTES
DRY HOP:
• 64g FUGGLE FOR 3 DAYS

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
• 2ND CHOICE: WLP 007 DRY ENGLISH ALE

AMERICAN STOUT - ALL GRAIN

FIRESTONE VELVET MERLIN OATMEAL STOUT

20 LITERS | ABV 5.6% | IBU ~30 | SRM ~54.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.064 | FG 1.021
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

01.

MALT

• 3400g GLADFIELD ALE MALT 3.0 SRM
• 600g GLADFIELD BIG O  OAT MALT
• 600g GLADFIELD ROAST BARLEY 5.1 SRM 
• 350g GLADFIELD DARK CRYSTAL MALT 5.1 SRM
• 112g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM
• 112g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 112g GLADFIELD TOFFEE MALT 5.3 SRM

02.

HOPS

• 48g FUGGLE @ 4.5% AA @ 60 MINUTES
 • 24g FUGGLE @ 4.5% 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 002 ENGLISH ALE
• 2ND CHOICE: WLP 004 IRISH YEAST 

STOUT - ALL GRAIN

EYREWELL COCONUT MILK STOUT

20 LITERS | ABV 5.4 | IBU ~28 | SRM ~39 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.061 | FG 1.020
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
READ ABOUT TOASTING & USING COCONUT IN BEER

01.

MALT

• 3600g GLADFIELD ALE MALT 3.0 SRM
• 448g GLADFIELD DARK CHOCOLATE MALT 660 SRM
• 448g GLADFIELD DARK CRYSTAL MALT 96.4 SRM
• 224g GLADFIELD BIG O OAT MALT 2.2 SRM  

02.

HOPS

• 46g FUGGLE NZ 6.1% AA @ 60 MINUTES
• 448g LACTOSE (NON FERMENTABLE MILK SUGAR)
• 160g COCONUT TOASTED @ 5 MINS

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 YEAST
• 1ST CHOICE: WLP 001 CALIFORNIAN ALE YEAST 

ENGLISH IPA - ALL GRAIN

FULLER'S ESPRESSO COFFEE STOUT

20 LITERS | ABV 5.0 | IBU ~28 | SRM 27.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.019
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
LINK: HOW TO MAKE COLD BREW COFFEE

PS: THE VIDEO IS AT THE BOTTOM OF LINKED PAGE
(TURN UP YOUR SOUND)

01.

MALT

MASH:
• 3600g GLADFIELD ALE MALT (3.0 SRM)
• 448g GLADFIELD MUNICH MALT (7.9 SRM)
• 224g BIG O OAT MALT (2.2 SRM)
• 224g GLADFIELD BISCUIT MALT (230.5 SRM)
• 224g GLADFIELD DARK CHOCOLATE MALT (659.9 SRM)
• 224g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)

02.

HOPS

BOIL:
• 48g SOVEREIGN 5.5%AA @ 60 MINUTES

1 DAY BEFORE PACKAGING ADD:
• 250g COLD BREW COFFEE

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 YEAST
• 2ND CHOICE: WLP 004 IRISH ALE YEAST

ENGLISH STOUT - ALL GRAIN

BARCLAY PERKINS BEST STOUT 1922

20 LITERS | ABV 5.0 | IBU 40 | SRM 35 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.013 | MASH 90 MIN @ 67°C | SPARGE 4 LITERS | BOIL 120 MIN 

NOTES:
SUBSTITUTE FUGGLE OR CASCADE FOR CLUSTER

01.

MALT

MASH:
• 1950g GLADFIELD ALE MALT (3.5 SRM)
• 950g GLADFIELD VIENNA MALT (3.5 SRM) 
• 325g GLADFIELD BISCUIT MALT (30.5 SRM)
• 325g GLADFIELD BROWN MALT (90.4 SRM)
• 325g GLADFIELD MEDIUM CRYSTAL MALT (56.3 SRM)
• 325g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

BOIL:
• 40g CLUSTER 7%AA @ 120 MINUTES
• 32g NZ FUGGLE 6.1%AA @ 60 MINUTES
• 40g NZ FUGGLE 6.1%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 007 DRY ENGLISH ALE YEAST
• 2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

UK STOUT - ALL GRAIN

BURTON BRIDGE TOP DOG STOUT

20 LITERS | ABV 5.0% | IBU ~40 | SRM 24.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.053 | FG 1.015
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 90 MIN 

NOTES:

01.

MALT

MASH:
• 3000g GLADFIELD ALE MALT 3 SRM
• 500g GLADFIELD WHEAT MALT 2.1 SRM
• 224g GLADFIELD DARK CHOCOLATE MALT 659.9 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 96.4 SRM

02.

HOPS

BOIL:
• 50g CHALLENGER 7.5% AA @ 90 MINUTES


03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 004 
IRISH ALE

UK STOUT - ALL GRAIN

EYREWELL JAMAICAN STOUT

20 LITERS | ABV 7.0 | IBU ~28 | SRM ~36 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.061 | FG 1.009
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:

01.

MALT

MASH:
• 1500g GLADFIELD ALE MALT (3.0 SRM)
• 1000g GLADFIELD AURORA MALT (29.4 SRM)
• 680g GLADFIELD WHEAT MALT (2.1 SRM)
• 336g GLADFIELD DARK CRYSTAL MALT (96.4 SRM)
• 168g GLADFIELD DARK CHOCOLATE MALT (659.9 SRM)
• 168g GLADFIELD ROAST BARLEY (736 SRM)

02.

HOPS

BOIL:
• 600g CHELSEA RAW SUGAR 10 SRM @ 60 MINUTES
• 300g CHELSEA DARK CANE SUGAR 50 SRM @ 60 MINUTES
• 46g FUGGLE NZ 6.1%AA @ 60 MINUTES

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 004 IRISH ALE YEAST 
• 2ND CHOICE: WLP 002 ENGLISH ALE YEAST

UK PORTER - ALL GRAIN

WHITBREAD IMPERIAL STOUT 1939

20 LITERS | ABV 9.0% | IBU ~49 | SRM 69 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.089 | FG 1.022
MASH 90 MIN @ 65⁰ C | SPARGE 3 LITERS | BOIL 75 MIN 

NOTES: Also know in the brewery as SSS, this stout was brewed from 1837 (with an interruption between 1853 and 1867) through to 1917. It reappeared from April 1939 to March 1940.

01.

MALT

MASH:
• 4800g GLADFIELD ALE MALT 2.8 SRM
• 1000g GLADFIELD BROWN MALT 90.4 SRM
• 900g DARK CHOCOLATE 675.1 SRM
• 100g GLADFIELD (HARRAWAYS)ROLLED OATS 1.6 SRM

02.

HOPS

BOIL:
• 900g TREACLE 100 SRM
• 56g FUGGLE NZ 6.1% AA @ 75 MINUTES
• 28g HALLERTAUER HERSBRUCKER 4% AA
 • 56g GOLDING 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 007 
DRY ENGLISH ALE

UK IMPERIAL STOUT - ALL GRAIN

FULLER'S IMPERIAL STOUT 2017

20 LITERS | ABV 10.7 | IBU ~40 | SRM 34.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.102 | FG 1.028
MASH 90 MIN @ 68⁰C| SPARGE 4 LITERS | BOIL 90 MIN 

NOTES: 
• Mash: 68⁰C
• Sparge: 76⁰C
• Water @ Mash: Gypsum 9g
• Gladfield Brown Malt can be subtituted for Crisp's Brown Malt
• Gladfield Biscuit Malt can be subtituted for Simpson's Imperial Malt
• Gladfield Dark Chocolate Malt can be subtituted for Simpson's Chocolate Malt
• Gladfield Golden Naked Oats can be subtituted for Simpson's Golden Naked Oats
• Substituting White Labs WLP099 Super High Gravity Yeast will result in an ABV of 12.3% unless you recalibrate the recipe back to ABV 10.7%

DOWNLOAD BEER SMITH RECIPE: YEAST WLP004
DOWNLOAD BEER SMITH RECIPE: YEAST WLP099

01.

MALT

MASH:
• 5350g MARIS OTTER MALT 3.3 SRM (64.8%)
• 500g CRISP'S BROWN MALT 68.5 SRM (6.1%)
• 450g SIMPSONS IMPERIAL MALT 22.8 SRM (5.5%)
• 450g SIMPSONS GOLDEN NAKED OATS 9.1 SRM (5.5%)
• 350g SIMPSONS CHOCOLATE MALT 600.8 SRM (4.2%)

02.

HOPS

BOIL:
• 950g GOLDEN SYRUP (INVERT SUGAR) 0 SRM (11.5%) @ 90 MINUTES
• 200g TREACLE (DARK INVERT SUGAR) 100 SRM (2.4%) @ 90 MINUTES  
• 32g GOLDING 5% AA @ 90 MINUTES
• 24g SOVEREIGN 5.5% AA @ 90 MINUTES
• 16g CENTENNIAL 10% AA @ 90 MINUTES
• 10g CENTENNIAL 10% AA @ 10 MINUTES
• 10g GOLDING 5% AA @ 10 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 10g CENTENNIAL 

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 004 IRISH ALE YEAST
• 2ND CHOICE: WLP 099
SUPER HIGH GRAVITY ALE

UK DOUBLE STOUT - ALL GRAIN

ELDRIDGE POPE DOUBLE STOUT 1964

20 LITERS | ABV 6.4% | IBU ~33 | SRM 46 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.057 | FG 1.008
MASH 90 MIN @ 67⁰ C | SPARGE 4 L | BOIL 90 MIN 

NOTES:
SUPER HIGH GRAVITY ALE YEAST IS THE ELDRIDGE POPE YEAST STRAIN

01.

MALT

MASH:
• 2000g GLADFIELD ALE MALT 3 SRM
• 660g GLADFIELD MEDIUM CRYSTAL 50.8 SRM
• 570g GLADFIELD DARK CHOCOLATE MALT 675.1 SRM
• 150g GLADFIELD BIG O MALTED OATS 30.5 SRM
• 224g GLADFIELD DARK CRYSTAL MALT 2 SRM

02.

HOPS

BOIL:
• 150g LIGHT DRY MALT EXTRACT 8 SRM @ 90 MINUTES
• 336g DARK BROWN SUGAR 50 SRM @ 90 MINUTES
• 224g LACTOSE MILK SUGAR 0 SRM @ 90 MINUTES
• 224g SUCROSE WHITE SUGAR 1.0 SRM @ 90 MINUTES
• 36g FUGGLE 4.5% AA @ 90 MINUTES
 • 36g GOLDING 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

UK IMPERIAL STOUT - ALL GRAIN

BARCLAY PERKINS IMPERIAL BROWN STOUT 1848

20 LITERS | ABV 9.3 | IBU ~246 | SRM 41.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.085 | FG 1.015
MASH 90 MIN @ 67⁰C | SPARGE 4 L | BOIL 120 MIN 

NOTES: 
The original Russian Stout. Courage who is famous for their Russian Imperial Stout "merged" with Barclay Perkins in 1955.
DOWNLOAD BEER SMITH RECIPE WITH UK INGREDIENTS

01.

MALT

MASH:
• 4650g MARIS OTTER MALT 3.3 SRM (60.5%)
• 1920g CRISP'S BROWN MALT 68.5 SRM (25%)
• 880g SIMPSONS AMBER MALT 31.7 SRM (11.4%)
• 240g SIMPSONS BLACK MALT 846 SRM (3.1%)

02.

HOPS

BOIL:
• 300g GOLDING 5% AA @ 120 MINUTES
• 145g GOLDING 5% AA @ 60 MINUTES
• 145g GOLDING 5% AA @ 30 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 56g 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 YEAST

UK STOUT - ALL GRAIN

HOOK NORTON DOUBLE STOUT

20 LITERS | ABV 4.8 | IBU ~34 | SRM 23.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.011
MASH 90 MIN @ 67⁰C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
* MIX TREACLE WITH HOT WORT UNTIL DISSOLVED AND RETURN TO WORT BEFORE BOIL 

01.

MALT

• 1750g GLADFIELD ALE MALT 2.5 SRM [41.9%]
• 1750g GLADFIELD VIENNA MALT 4.2 SRM [41.9%]
• 168g GLADFIELD BROWN MALT 90.4 SRM [4%]
• 112g GLADFIELD ROAST BARLEY MALT 710.7 SRM [4%]
• 112g GLADFIELD SOUR GRAPES ACID MALT 3 SRM [2.7%]

02.

HOPS

• 224g TREACLE (INVERT SUGAR) 100 SRM [5.4%] *
• 28g CHALLENGER 7.5% AA @ 60 MINUTES
• 28g GOLDING 5% AA @ 10 MINUTES
• 28g FUGGLE 4.5% 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 007 DRY ENGLISH ALE

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