DEREK PRENTICE

MASTER BREWER

Master Brewer, Derek Prentice, has enjoyed a long career in brewing and has brewed great beers with a number of famous London breweries including Truman’s, Young’s and Fuller’s. Derek received the SIBA (Society of Independent Brewers) lifetime achievement award and was awarded the British Guild of Beer Writers ‘Brewer of the Year’ for 2013. Derek is a Diploma Master Brewer and a Fellow of the Institute of Brewing and Distilling.

1968 - 1988 TRUMAN BREWERY, BRICK LANE, LONDON
1989 - 2006 YOUNG'S RAM BREWERY, WANDSWORTH, LONDON
2006 - 2014 FULLER'S BREWERY, CHISWICK, LONDON
2014 - PRESENT, WIMBLEDON BREWERY, COLLIER'S WOOD, LONDON

Few people know more about English beer than Derek Prentice. This summer will mark 50 years since he began his brewing career, at Truman's’ huge brewery on Brick Lane, London, where he started in the lab, having just completed his A-levels. Since then he’s worked at Young’s, Fuller’s and now the Wimbledon Brewery, where he’s helping to resurrect a local brewing tradition that has lain dormant since the previous Wimbledon Brewery burnt down in 1889.

Will Hawkes interviews Derek Prentice, brewing expert at Wimbledon Brewery to share his tips on how to brew a true, cask-conditioned English pale ale.

Wimbledon produces a variety of beers, including pale lager and American pale ale, but its key products are English-style pale ales. These are the beers that Prentice has brewed throughout his entire career, so he knows better than most how to make them.

Here are his tips on how to brew a true, cask-conditioned English pale ale:

1. Flavour and appearance

“It should be relatively light in colour, not too dark. Flavour-wise, it should be clean with a little bit of fruit that results from both the malt and the yeast; it must have a full palate despite not being strong. The primary thing is to make sure the beer is brewed clean and free from off flavours.

“I don’t want the hops to dominate; the yeast, malt, and water should tell their story too. In a typical, lower ABV English pale ale like this, around 4 percent ABV, there should be balance and drinkability.”

2. Malt

“Maris Otter is the best from my point of view; I’ve brewed lots of beers using other varieties - there are lots of good varieties out there - but this is my favourite. It gives depth of flavour; As you go up in ABV strength, it’s not quite so crucial, although I still prefer it.

“It stems from my period at Young’s, where we did trials with other varieties but Maris Otter was shown to make enough of a difference for us to persuade the accountants we should continue to use it. That’s always the biggest challenge in any brewery!”

3. Water

“It’s important to adjust the water to make it suitable for brewing pale ales. The main reason for doing that is to reduce the carbonates; you get a lot of them the London area. As British brewers producing pale ales, I think it’s important to have high levels of calcium as it produces the right conditions in the mash tun and in terms of trub separation and yeast flocculation.

For brewing English-style the Burton spectrum of water is what you’ll look for: high levels of calcium sulphate gives a nice, bright, dry beer.”

4. Hops

“Goldings and Fuggles have stood the test of time. I use whole-leaf Fuggles and Goldings for copper [kettle] hopping. A lot of copper hopping is done with high-alpha hops like Magnum - but I’m not that keen on the bitterness the high alpha hops impart, having used them over the years and played around with them at Young’s. You need to use more Fuggles and Goldings to get the same bitterness but the palate is much more pleasant. It is more rounded.

“We late copper - or, more likely, dry hop - with a higher alpha hop. They tend to have higher levels of the essential oils, the aroma and flavour compounds. I use Target; it has a lot of English character in terms of essential oils. There’s orange, marmalade, red stone-fruit.”

5. Fermentation

“I’m not keen on yeast that produces too many pear-drop-like esters. I don’t like that. I like a dry beer. It’s also important to make sure your beer is able to end-ferment; otherwise, you’ll leave diacetyl, you’ll lock in sulphur flavours. Then if we need more fermentable material for the cask, we’ll prime.

“Condition is crucial; a cask English pale ale should never be warm and flat, whatever people say. When our beer comes out of the vessel we get a CO2 volume of around 1 to 1.1. I like to see it served at 1.3 to 1.5 CO2. That gives it that sparkle. To achieve that you may need to add a little priming sugar.”

About The Author:
The article is contributed by Will Hawkes. He is a freelance journalist specialising in beer and travel. He is an author of Craft Beer London, a guide to the city's burgeoning beer culture and a regular contributor to a host of publications including The Financial Times, The Guardian, The Washington Post and Beer Advocate.

RECIPES

UK PALE ALE - ALL GRAIN

YOUNG'S LONDON ORIGINAL

20 LITERS | ABV 3.7% | IBU ~32 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.037 | FG 1.009
MASH 90 MIN @ 67⁰C | SPARGE 3 L | BOIL 60 MIN 

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

01.

MALT

MASH:
• 2900g GLADFIELD ALE MALT 3 SRM [89.5%]
• 112g GLADFIELD MEDIUM CRYSTAL MALT 56 SRM [3.5%]
• 112g GLADFIELD WHEAT MALT 2.1 SRM [3.5%] 

02.

HOPS

BOIL:
112g GOLDEN SYRUP 0 SRM [3.5%] *
• 28g FUGGLE 4.9% AA @ 60 MINUTES [16.5 IBU]
• 28g GOLDING 6.2% AA @ 10 MINUTES [7.6 IBU]
STEEP/WHIRLPOOL 30 MINS @ 90⁰C :
• 28g GOLDING 6.2% AA [8 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g GOLDING 6.2% AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 007 
ENGLISH DRY ALE

UK PALE ALE - ALL GRAIN

YOUNG'S LONDON SPECIAL

20 LITERS | ABV 4.6% | IBU ~32 | SRM 5.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.012
MASH 90 MIN @ 67⁰C | SPARGE 3L | BOIL 60 MIN 

NOTES: 
THIS IS A RECIPE FOR THE 4.6% ABV CASK VERSION OF LONDON SPECIAL SERVED IN YOUNG'S UK PUBS

01.

MALT

MASH:
• 3600g GLADFIELD ALE MALT 3 SRM (90%)
• 200g GLADFIELD MEDIUM CRYSTAL MALT 50.8 SRM (5.5%)
• 200g GLADFIELD WHEAT MALT 2.1 SRM (5.5%)

02.

HOPS

BOIL:
• 10g TARGET 11% AA
@ 60 MINUTES
• 28g FUGGLE 4.5% AA
@ 10 MINUTES
STEEP ALL HOPS FOR 20 MINUTES:
• 28g GOLDING 5% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g GOLDING

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 007 
ENGLISH DRY ALE

UK GOLDEN ALE - ALL GRAIN

YOUNGS LONDON GOLD

20 LITERS | ABV 4.8 | IBU 32 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.011
MASH 90 MIN @ 67°C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
ALTHOUGH NOT CURRENTLY MADE IT WAS ORIGINALLY RELEASED AS "KEW GOLD" FEATURING HOPS GROWN AT KEW GARDENS. HOWEVER, SOME OF THE DIRECTORS OBJECTED TO KEW GARDENS BEING ASSOCIATED WITH BEER SO IT BECAME "LONDON GOLD".

01.

MALT

• 3900g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 28g FIRST GOLD 7.5% AA @ 60 MINUTES
WHIRLPOOL / STEEP FOR 20 MINUTES:
• 28g BOADICEA 5.10% AA
@ 0 MINUTES
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g FIRST GOLD 
• 14g BOADICEA 

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

STRONG UK ALE - ALL GRAIN

YOUNG'S LONDON SPECIAL ALE

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

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

01.

MALT

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

02.

HOPS

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

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP 007
ENGLISH DRY ALE

UK PALE ALE - ALL GRAIN

FULLER'S LONDON PRIDE

20 LITERS | ABV 4.7% | IBU ~35 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.014
MASH 90 MIN @ 65⁰ C | SPARGE 3 LITERS | BOIL 60 MIN 

NOTES:
This recipe is for the bottled version of London Pride.
The cask version is 4.1% ABV

01.

MALT

MASH:
• 4200g GLADFIELD ALE MALT (3.0 SRM) [96.7%]
• 138g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [3.2%]
• 5g DARK CHOCOLATE MALT (675.1 SRM) [0.1%]

02.

HOPS

BOIL: BITTERING
• 6g TARGET 8%AA @ 60 MINUTES [7.3 IBU]
• 9g CHALLENGER 6%AA @ 60 MINUTES [7.4 IBU]
• 8g NORTHDOWN 7.1%AA @ 60 MINUTES [7.5 IBU]
BOIL: AROMA
• 28g CHALLENGER 6%AA @ 5 MINUTES [4.6 IBU]
• 28g NORTHDOWN 7.1%AA @ 5 MINUTES [5.2 IBU]
• 28g EAST KENT  GOLDINGS 5.0%AA @ 5 MINUTES [3.1 IBU]
 

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

ENGLISH IPA - ALL GRAIN

FULLER'S BENGAL LANCER

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

NOTES: 
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 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.

Bengal Lancer IPA is the result of a few factors, but mainly a 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 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, but slightly stronger, and it is chill-filtered and is NOT pasteurised, but the original (Reg Drury) IPA was. According to John Keeling, Bengal Lancer is NOT pasteurised but the original Fuller's IPA is.

01.

MALT

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

02.

HOPS

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

03.

ADDITIONS 

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

04.

YEAST 

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

UK PALE ALE - ALL GRAIN

BREWSTER'S BREWERY BREWER'S DOZEN

20 LITERS | ABV 5.5 | IBU ~36 | SRM 8.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.054 | FG 1.012
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
CRISP MARIS OTTER = GLADFIELD PALE ALE MALT
CRISP LIGHT CRYSTAL =  GLADFIELD MEDIUM CRYSTAL
CRISP CARAMALT = GLADFIELD TOFFEE MALT

Derek Prentice was named British Brewer of the Year 2013-14 by the British Guild of Beer Writers, while Sara Barton held the same title in 2012-13. Jane Peyton, beer sommelier, suggested that they brew a beer commemorating the year when they both held the title, and given that beer is sometimes referred to as liquid bread, they decided that a baker's dozen could also work for brewers!
PICTURE LEFT TO RIGHT: Jane Peyton, Derek Prentice, Sara Barton.

01.

MALT

MASH:
• 5300g CRISP MARRIS OTTER (3.3 SRM) [95.%]
• 112g CRISP CARAMALT MALT (15.2 SRM) [2%]
• 112g CRISP LIGHT CRYSTAL (86.3 SRM) [2%]
• 56g CRISP MEDIUM CRYSTAL (135.5 SRM) [1%]

02.

HOPS

BOIL: 
• 14g ADMIRAL 14.75%AA @ 60 MINUTES [21.8 IBU]
• 28g FIRST GOLD 7.5%AA @ 15 MINUTES [11 IBU]
• 28g FUGGLE 4.5%AA @ 5 MINUTES [2.7 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 14g ADMIRAL
• 14g TARGET

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP007 ENGLISH ALE

UK IPA - ALL GRAIN

FULLERS 2016 VINTAGE ALE

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

NOTES:
• BOTTLE CONDITIONED FOR SEVERAL MONTHS
• PHOTO LEFT TO RIGHT: BREWERY MANAGER DEREK PRENTICE & HEAD BREWER JOHN KEELING

01.

MALT

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

02.

HOPS

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

03.

ADDITIONS 

1 tsp IRISH MOSS OR CLARIFIER OF CHOICE

04.

YEAST 

• 1ST CHOICE: WLP 099 SUPER HIGH GRAVITY ALE 

UK PALE ALE - ALL GRAIN

WIMBLEDON COMMON PALE ALE

20 LITERS | ABV 3.7 | IBU ~32 | SRM 4.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.037 | FG 1.009
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
TRADITIONAL UK PALE ALE
SUBSTITUTION MALTS:
GLADFIELD PALE ALE MALT = CRISP MARIS OTTER
GLADFIELD LIGHT CRYSTAL = CRISP EXTRA LIGHT CRYSTAL
GLADFIELD MEDIUM CRYSTAL = CRISP LIGHT CRYSTAL
GLADFIELD TOFFEE MALT = CRISP CARAMALT


01.

MALT

MASH:
• 2900g GLADFIELD PALE ALE MALT (2.8 SRM) [92.8%]
• 112g GLADFIELD TOFFEE MALT (7.6 SRM) [3.6%]
• 56g GLADFIELD LIGHT CRYSTAL (27.4 SRM) [1.8%]
• 56g GLADFIELD MEDIUM CRYSTAL MALT (50.8 SRM) [1.8%]

02.

HOPS

BOIL: 
• 12g TARGET 11%AA @ 60 MINUTES [15.0 IBU]
• 28g FUGGLE 4.5%AA @ 10 MINUTES [5.2 IBU]
• 28g GOLDING 5%AA @ 10 MINUTES [5.8 IBU]
STEEP WHIRLPOOL 30 MINS @ 90⁰ C:
• 14g FUGGLE 4.5%AA @ 10 MINUTES [2.9 IBU]
• 14g GOLDING 5%AA @ 10 MINUTES [3.2 IBU]

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH ALE

UK GOLDEN ALE - ALL GRAIN

WIMBLEDON SW19 SUMMER ALE

20 LITERS | ABV 4.0 | IBU ~33 | SRM 3.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.039 | FG 1.008
MASH 90 MIN @ 67⁰ C | BOIL 60 MIN

NOTES:


01.

MALT

MASH:
• 3000g MARIS OTTER  ALE MALT (3.0 SRM) [91.2%]
• 178g GLADFIELD TOFFEE MALT (7.6 SRM) [5.4%]
• 112g GLADFIELD GOLDEN NAKED OATS (1.4 SRM) [3.4%]

02.

HOPS

BOIL: 
• 11g WAIMEA 17.5%AA @ 60 MINUTES [21.6 IBU]
• 14g FUGGLE 4.5%AA @ 10 MINUTES [2.6 IBU]
• 14g TAIHEKE 7%AA @ 10 MINUTES [4.0 IBU]
• 14g GOLDING 5%AA @ 5 MINUTES [1.6 IBU]
• 14g RAKAU 10.5%AA @ 5 MINUTES [3.3 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g RAKAU 10.5%AA
• 28g WAIMEA 17.5%AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP001 CALIFORNIAN ALE

UK RED ALE - ALL GRAIN

WIMBLEDON COPPER LEAF

20 LITERS | ABV 4.0 | IBU ~25 | SRM 10.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.040 | FG 1.009
MASH 90 MIN @ 67⁰ C | BOIL 60 MIN

NOTES:


01.

MALT

MASH:
• 3300g MARIS OTTER  ALE MALT (3.3 SRM) [79.7%]
• 448g CRISP RYE MALT (12.2 SRM) [10.8%]
• 224g CRISP CARA GOLD MALT (7.9 SRM) [5.4%]
• 112g CRISP LIGHT CRYSTAL MALT (86.3 SRM) [2.7%]
• 56g WEYERMANN CARAFA III MALT (470 SRM) [1.4%]

02.

HOPS

BOIL: 
• 14g GOLDINGS 5%AA @ 60 MINUTES [8.2 IBU]
• 14g FUGGLE 4.5%AA @ 60 MINUTES [7.4 IBU]
• 15g EQUINOX 15%AA @ 10 MINUTES [9.6 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g MOSAIC 12.25%AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH ALE

UK PALE ALE - ALL GRAIN

WIMBLEDON OATMEAL PALE ALE

20 LITERS | ABV 3.7 | IBU ~33 | SRM 4.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.036 | FG 1.008
MASH 90 MIN @ 67⁰ C | BOIL 60 MIN

NOTES:


01.

MALT

MASH:
• 3300g CRISP MARIS OTTER  ALE MALT (3.0 SRM) [88%]
• 224g CRISP CARA GOLD MALT (7.9 SRM) [6%]
• 224g SIMPSONS GOLDEN NAKED OATS (9.1 SRM) [6%]

02.

HOPS

BOIL: 
• 14g GOLDING 5%AA @ 60 MINUTES [8.5 IBU]
• 14g FUGGLE 4.5%AA @ 60 MINUTES [7.7 IBU]
• 28g BRAMLING CROSS 6%AA @ 10 MINUTES [7.4 IBU]
• 28g GOLDING 5%AA @ 10 MINUTES [6.2 IBU]
• 14g FUGGLE 4.5%AA @ 10 MINUTES [2.8 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g GOLDING 5%AA

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP001 CALIFORNIAN ALE

US PALE ALE - ALL GRAIN

WIMBLEDON BRAVO APA

20 LITERS | ABV 4.8 | IBU ~25 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.052 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4200g CRISP MARIS OTTER ALE MALT (3.3 SRM) [94.9%]
• 224g CRISP CARA GOLD MALT (7.9 SRM) [5.1%]

02.

HOPS

BOIL:
• 8g BRAVO 15.5% AA @ 60 MINS
• 22g CASCADE 5.5% AA @ 30 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 22g CASCADE 5.5% AA
• 22g MOSAIC 12.25% AA
• 8g BRAVO 15.5% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 22g CASCADE 5.5% AA
• 22g MOSAIC 12.25% AA
• 8g BRAVO 15.5% 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 INDIA PALE ALE - ALL GRAIN

WIMBLEDON QUARTERMAINE ENGLISH IPA

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

NOTES:
CASK 5.8% ABV / BOTTLE 6.2% ABV
THIS RECIPE IS FOR THE BOTTLED VERSION

01.

MALT

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

02.

HOPS

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

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH ALE

UK LAGER - ALL GRAIN

WIMBLEDON GOLD LAGER

20 LITERS | ABV 4.8 | IBU ~25 | SRM 3.0 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.046 | FG 1.010
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 3800g GLADFIELD LAGER LIGHT (1.4 SRM) [90.6%]
• 392g GLADFIELD MUNICH MALT (7.6 SRM) [9.4%]

02.

HOPS

BOIL: BITTERING
• 16g PERLE 8%AA @ 60 MINUTES [14.4 IBU]
• 28g HALLERTAU BLANC 10.5%AA @ 5 MINUTES [6.6 IBU]
• 28g HUELL MELON 7.2%AA @ 5 MINUTES [4.5 IBU]

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP830 GERMAN LAGER

UK PALE ALE - ALL GRAIN

WIMBLEDON PALE

20 LITERS | ABV 4.2 | IBU ~32| SRM 4.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.041 | FG 1.009
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:
MODERN UK PALE ALE

01.

MALT

MASH:
• 3800g CRISP MARIS OTTER (3.3 SRM) [92.1%]
• 224g CRISP CARA GOLD MALT (7.9 SRM) [5.3%]
• 112g CRISP GOLDEN NAKED OATS (9.1 SRM) [2.6%]

02.

HOPS

BOIL: BITTERING
• 20g CENTENNIAL 10%AA @ 60 MINUTES [23.4 IBU]
• 28g TAIHEKE 7%AA @ 10 MINUTES [8.3 IBU]
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g TAIHEKE 

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH ALE

UK VIENNA LAGER - ALL GRAIN

WIMBLEDON VIENNA LAGER

20 LITERS | ABV 5.2 | IBU ~28 | SRM 4.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.011
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 2100g GLADFIELD PILSNER (1.9 SRM) [47.3%]
• 2000g GLADFIELD VIENNA (4.2 SRM) [45.1%]
• 224g GLADFIELD MUNICH MALT (7.6 SRM) [5%]
• 56g GLADFIELD LIGHT CRYSTAL MALT (27.4 SRM) [2.5%]

02.

HOPS

BOIL: BITTERING
• 15g MAGNUM 12%AA @ 60 MINUTES [19.6 IBU]
• 28g SAPHIR 3.5%AA @ 10 MINUTES [6.6 IBU]
STEEP/ WHIRLPOOL 30 MINS:
• 28g HALLERTAU
MITTLEFRUHEH  4%AA @ 5 MINUTES [4.7 IBU]

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP820 OKTOBERFEST/MARZEN LAGER

UK PORTER - ALL GRAIN

WIMBLEDON PHEONIX LONDON PORTER

20 LITERS | ABV 4.8 | IBU ~34 | SRM 21.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.011
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 3300g CRISP MARIS OTTER (3.3 SRM) [80.5%]
• 224g CRISP BROWN MALT (68.5 SRM) [5.5%]
• 224g CRISP CARA GOLD MALT (7.9 SRM) [5.5%]
• 112g WEYERMAN CARAFA SPECIAL III (470 SRM) [2.7%]
• 112g CRISP CHOCOLATE MALT (529.4SRM) [2.7%]
• 112g CRISP LIGHT CRYSTAL (86.3 SRM) [2.7%]
• 14g BEST SMOKED MALT (3.0 SRM) [0.3%]

02.

HOPS

BOIL: BITTERING
• 20g EAST KENT GOLDINGS 5%AA @ 60 MINUTES [11.2 IBU]
• 18g FUGGLE 4.5%AA @ 60 MINUTES [9.1 IBU]
• 28g BRAMLING CROSS 6%AA @ 10 MINUTES [6.8 IBU]
• 28g PHOENIX 8%AA @ 10 MINUTES [7.6 IBU]

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH ALE

UK WINTER ALE - ALL GRAIN

WIMBLEDON XXK ALE

20 LITERS | ABV 4.8 | IBU ~32 | SRM 5.4 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.011
MASH 90 MIN @ 67⁰ C | SPARGE 3 LITERS | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 3500g CRISP MARIS OTTER (2.6 SRM) [83.3%]
• 224g CRISP CARA GOLD MALT (7.9 SRM) [5.3%]
• 224g CRISP LIGHT MUNICH (11.2 SRM) [5.3%]
• 224g CRISP WHEAT MALT (529.4SRM) [5.3%]
• 28g CRISP LIGHT CHOCOLATE (208.1 SRM) [0.7%]

02.

HOPS

BOIL: BITTERING
• 24g EAST KENT GOLDINGS 5%AA @ 60 MINUTES [13.3 IBU]
• 24g FUGGLE 4.5%AA @ 60 MINUTES [12 IBU]
• 14g BRAMLING CROSS 6%AA @ 10 MINUTES [3.4 IBU]
• 14g ERNEST 5.8%AA @ 10 MINUTES [3.3 IBU]

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH ALE

UK BARLEY WINE - ALL GRAIN

WIMBLEDON WIMBLEDON XXXK VINTAGE ALE

20 LITERS | ABV 10% | IBU ~90 | SRM 6.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.103 | FG 1.029
MASH 120 MIN @ 67⁰ C | BOIL 60 MIN

NOTES:
BASED ON TRUMAN'S 1850 XXXK
Kristen England's notes:
I would suggest highly aging this beer, specifically in wood, absolutely specifically not in X-booze barrels. Cake on cake doesn’t taste better than cake.
Malt: One malt. The End. Make a good choice. Or a combo of choices. This is the time to get the very best tip top, hard to find, floor malted, air dried, whatsahoosit. Spend the money.
Hops: One Hop. This beer begs a nice dry hopping. If you are planning to age this for an extended period, I prefer to dry hop after aging as I really don’t like oxidized hops in beer. This has a massive amount of hops so be mindful with how much beer you will actually be losing.
Yeast: You should have no problem with the beer finishing too dry with this one. The high mash temp, along with no sugar, should be easy to have a nice, rich finish. Just make sure it doesn’t finish too sweet!! A nice London ale yeast that lends some nice fruit but also will ferment this thing where it needs to finish.

01.

MALT

MASH:
• 9000g CRISP MARIS OTTER (2.6 SRM) [100%]

02.

HOPS

BOIL: BITTERING
• 218g EAST KENT GOLDINGS 4.5%AA @ 60 MINUTES [72.6 IBU]
• 73g EAST KENT GOLDINGS 4.5%AA @ 60 MINUTES [18.7 IBU]
DRY HOP FOR 3 DAYS BEFORE SERVING:
• 33g EAST KENT GOLDINGS

03.

ADDITIONS 

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

04.

YEAST 

• 1ST CHOICE: WLP007 DRY ENGLISH ALE

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