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ALE RECIPES |
Dusseldorf Style Alt County Old Ale Traquair Ale Elk's Special Bitter Alan Bailey's Easy IPA
Dusseldorf Style Alt
Members Recipe 2001 National
Supplied by Phill Turner
Won by Doug Hodkinson
Makes 25 litres O.G. 1047 FG 1008/10
Ingredients
4kg Pale Malt
4kg Pale Malt
1kg Munich Malt
35 grams Black Malt
Hops 20 HBU/AAU or 50 IBU, e.g Tettnanger, Hallertau, Spalt, or Saaz
15 AAU boiling for 1.5 hours
5 AAU 45 minutes
15 grams Aroma Hops 10 minutes
20 grams hops after the boil
Yeast 1007 German Alt yeast
Using liquor for suitable mash P.H
Mash at 64°C (148F) for 1.5 hours. Sparge in your normal way and boil with the above hop schedule for 1.5 hours. ferment with yeast, at 16C (60F), secondary at 5-10C (40-50F) for 4 weeks then bottle.
This recipe should produce a well attenuated copper coloured ale with a predominately malty bouquet and flavour, a noble hop character and a dry bitter finish.
County Old Ale
Members Recipe 2002 National
Supplied by Ted Featherstone
Won by Phill Turner
Makes 1 gallon O.G. 1060
Ingredients
2lb Pale Malt
2oz Crystal Malt
2oz Carapils (Caramalt)
0.5oz Roast Barley
1oz Wheat Malt
Hops of own choice to 7 AAU's
Yeast of own choice
Water for mild ale brewing
Mash at 67°C. Boil for 1.5 hours.
Originally created by the County Beermakers for their 1997 anniversary Beer Competition and is as a tribute to them.
Traquair Ale
Members Recipe 2003 National
Supplied by Doug Hodkinson
Won by Bill Elks
Makes approximately 3 gallons. O.G. nominally 1.072
Ingredients
10lb Pale Malt
1.5oz Roast Barley
2oz Goldings at 5% alpha acid, at start of boil
0.5oz Goldings after 1.5 hours boil
Irish Moss
Water treatment for bitter
Method
1. Mash the crushed grain with 22 pints of treated water for 1.5 hours at 5deg. C (149F).
2. Sparge to collect about 5 gallons, boil for 1.5 hours with initial hops, sample wort, cool sample and check S.G. Add remaining hops and continue to boil, to a cooled wort S.G. of 1.070 - 1.075.
3. Rest, strain and cool wort to 16-18 deg C and pitch with active yeast starter.
4. Rack at about S.G. 1.020, fine when secondary ferment is finished, bottle and mature.
This recipe is an attempt to reproduce a strong ale brewed at Traquair House, in the Scottish borders.
ELK'S SPECIAL BITTER
Members Recipe 2005 National
Supplied by Bill Elks
Won by Alan Bailey
Makes 1 gallon
Ingredients
2lb Pale Malt
4oz Crystal Malt
2oz Flaked Maize
¾oz Challenger Hops – in boil
¼oz Goldings Hops - “late added”
O.G. 1.055 (A.B.V 5.5%)
Mash at 152°F – Mature in bottle for 3 months
A.B.'S "EASY" I.P.A.
Members Recipe 2007 National
Supplied by Alan Bailey
Won by Maureen Western
Makes 1 gallon
Ingredients
2 lbs Light Spray Malt.
4 oz Crushed Crystal Malt.
2 oz Flake Barley.
1/2 oz Goldings Hops. (Save small amount for adding during
1/2 oz Northdown Hops. last 10 minutes of boil)
Pinch of Irish Moss. - Add halfway through boil.
Boil for 1 hour. O.G. 1055. (A.B.V. 5.7% approx)