Beer and Cider Recipes Rob when he had beard and glasses

This page last updated: 3 March 98

I re-started brewing this year and have been keeping notes in an MS Access database. This page contains an exported version of my notes on brewing for each beer I've done, including mistakes and experiments.

If you're a beginner at brewing, you could try leafing through a brief presentation I produced on the beer brewing process (I was forced to do it for our regular 'Friday evening talk' at work, which is not at all brewing-related).

I've largely been using the excellent Graham Wheeler's Home Brewing, the CAMRA Guide and Dave Line's Brewing Beers Like Those You Buy. I have referenced their recipes where used. You will find repeats of recipes as I go back to a particular brew (particularly Middle Barrel), so you may have to consult several recipes to find the best.

Tongue Scorer (Cider)


   Type of brew:  Cider

     Date begun:  20 October 1996

    Ingredients:  46.5 lbs of apples
                  Pectolase
                  Sparkling wine yeast
                  Yeast nutrient
                  Campden Tablets
                  Chempro SDP
                  Precipitated chalk

                  5 gallon bins (2 off) - one with a tap
                  Hessian sack (home made)
                  5 gallon fermenting bin (1 off) with lock
                  syphon tubing
                  2 demi-jons
                  12 string pint bottles & tops
                  Hydrometer
                  pH measuring device
                  Electric drill & small metal bar (like an Allen key)

                  Caster sugar

        Process:  Wash the apples and sterilise the kit (including the
                  hessian sack) with Chempro SDP.  Put the apples in
                  the bucket without the tap in batches and mash them
                  with a bent metal bar in an electric drill.
                  Transfer the apples to the hessian sack mounted in
                  the second bucket held a few inches up from the
                  floor of the bucket by something so that juice can
                  collect and run out of the tap freely.  When all the
                  apples are in, add 2 tsp pectolase to help them
                  break down, close the sack and put a weight on top
                  (a few large tins of paint will do).  Draw off the
                  fluid and put it in the fermenting bin.

                  This should yield 1.8 gallons of juice.  Check the
                  pH - if less than 4, add precipitated chalk to raise
                  it to 4. Add 2 crushed Campden tablets to the juice
                  and leave for a day.  Add the yeast to 2 tsp of
                  yeast nutrient, stir, leave for 15 minutes, add to
                  the juice.

                  Leave for stage 1 fermentation (I intended to stop
                  it before 1000 as this means it's as dry as one is
                  likely to get it and I didn't want an absolutely dry
                  cider), then syphon into two demi-jons for secondary
                  fermentation and settling.

                  Bottle after the end of secondary fermentation (I
                  used 'Grolsch' style bottles) and leave for as long
                  as possible - AT LEAST several months (time to
                  undergo malo-lactic fermentation in the bottle).  I
                  added / teaspoon of caster suger per bottle (12 x 1
                  pint bottles), as the cider tasted very dry indeed
                  on siphoning and showed no signs of sparkle.

     Yeast used:  Gervin Wine Yeast No.3 (for sparkling wines)  S. baya

       Original   1044
        gravity:

  Final gravity:  1000

             pH:  4.2

    Duration of   8 days
        stage 1
   fermentation:

    Duration of   8 weeks
        stage 2
   fermentation:

     Left until   20 weeks
   first sample:

  Comments from   Very dry, clear, not very sparkling.  Alice thought
          first   it tasted of lemon, probably the acidity.  However,
       sampling:  quite drinkable.  Could have been a little sweeter -
                  this would require mixing in sweeter cider apples.
                  We've got cooking cider.

     Left until   ---
  second sample:

  Comments from   ---
         second
       sampling:

Palmer's Extra Stout


   Type of brew:  Beer

     Date begun:  03 November 1996

    Ingredients:  5 lb crushed pale malt
                  8 oz crushed crystal malt
                  6 oz crushed black malt
                  2.5 gallons water
                  2 oz Fuggles hops
                  1 lb soft dark brown sugar
                  2 oz brewers yeast
                  yeast nutrient
                  gelatine finings
                  0.5 tsp salt
                  Chempro SDP

                  5 gallon bru-heat boiler
                  sparge bag
                  long stirring spoon
                  5 gallon bin with lid
                  5 gallon fermenting bin with lock
                  syphon tubing
                  5 gallon pressure barrel
                  Hydrometer
                  Thermometer

        Process:  From p64 of Dave Line's "Brewing Beers Like Those
                  You Buy":

                  Sterilise all the kit with Chempro SDP, apart from
                  the sparge bag which if made from terylene should
                  just be boiled.  Put the water into the boiler and
                  raise the temperature to 60 c then add 0.5 tsp of
                  salt (if you're in a hard water area).  Stir in the
                  crushed pale malt.

                  I then left this for 45 minutes, raising the
                  temperature to 66 c before stirring in the rest of
                  the malt.  This was then left for 1.75 hours,
                  letting the temperature drift between 60 and 66 c.
                  Put the sparge bag over the 5 gallon bin and pour
                  the wort in, using additional hot water to wash the
                  malt of all it's goodness, bringing the final
                  quantity of liquid in the bin to 4 gallons.  Wash
                  out the boiler and pour the liquid back into it.
                  Add the hops and the sugar (pre-dissolved in a
                  little of the wort) to the liquid and boil it for
                  1.5 hours.

                  Strain the hops out of the liquid and pour it into
                  the 5 gallon bin again.  Check the OG (which should
                  be around 1036) and leave to cool to between 18 and
                  24 c. Add the yeast, mixed with some  yeast nutrient
                  and left for 15 minutes, to the fluid and leave
                  until it clears.  It should brew down to about
                  1010.  Syphon out into the 5 gallon fermenting bin
                  (leaving the crud behind), add finings and leave for
                  the secondary fermentation with an airlock fitted.
                  This is supposed to be at around 13 c.

                  After the secondary fermentation, syphon off into
                  the pressure barrel.

     Yeast used:  Edme Active Dried Yeast

       Original   1040
        gravity:

  Final gravity:  1010

             pH:  ---

    Duration of   6 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:

     Left until   2 weeks
   first sample:

  Comments from   Just what the doctor ordered.  Full bodied and dark,
          first   but not too strong.  Some problems with the barrel
       sampling:  not holding pressure, so had to use CO2, but no
                  problems with yeastiness.  Lasted about 1 month, no
                  souring, I just drank it all.

     Left until   ---
  second sample:

  Comments from   ---
         second
       sampling:

Royal Oak


   Type of brew:  Beer

     Date begun:  06 February 1997

    Ingredients:  7 lb crushed pale malt
                  8 oz crushed crystal malt
                  14 oz flaked barley
                  3 gallons water
                  2 oz Fuggles hops
                  1.75 oz Fuggles hops
                  12 oz soft dark brown sugar
                  2 oz brewers yeast
                  gelatine finings
                  Chempro SDP

                  5 gallon bru-heat boiler
                  sparge bag
                  long stirring spoon
                  5 gallon bin with lid
                  5 gallon fermenting bin with lock
                  syphon tubing
                  5 gallon pressure barrel
                  Hydrometer
                  Thermometer

        Process:  From p86 of Dave Line's "Brewing Beers Like Those
                  You Buy":

                  Sterilise all the kit with Chempro SDP, apart from
                  the sparge bag which if made from terylene should
                  just be boiled.  Put the water into the boiler and
                  raise the temperature to 60 c.  Stir in all the malt
                  and the flakes.

                  Leave this 1.5 hours, letting the temperature drift
                  between 60 and 66 c.  Put the sparge bag over the 5
                  gallon bin and pour the wort in, using additional
                  hot water to wash the malt of all it's goodness,
                  bringing the final quantity of liquid in the bin to
                  4 gallons.  Wash out the boiler and pour the liquid
                  back into it.  Add 1 oz of the Goldings hops and the
                  sugar (pre-dissolved in a little of the wort) to the
                  liquid and boil it for 1.5 hours.  Add a further 0.5
                  oz of the Goldings hops and leave for 15 minutes.
                  Strain the liquid and top up with cold water to 5
                  gallons, then add the Fuggles hops and boil for a
                  further 1.5 hours (OK, I admit it, the Fuggles
                  should have been added in the same boil as the
                  Goldings hops, but I cocked up).

                  Strain the hops out of the liquid and pour it into
                  the 5 gallon bin again.  Check the OG (which was
                  around 1041 but should have been closer to 1049) and
                  leave to cool to between 18 and 24 c. Add the yeast
                  to the fluid and leave until it clears.  It should
                  brew down to about 1010.  Syphon out into the 5
                  gallon fermenting bin (leaving the crud behind), add
                  finings and the last 0.25 oz of the Goldings hops
                  and leave for the secondary fermentation under an
                  airlock.  This is supposed to be at around 13 c.

                  After the secondary fermentation, syphon off into
                  the pressure barrel and add more finings.

     Yeast used:  Edme Active Dried Yeast

       Original   1041
        gravity:

  Final gravity:  1010

             pH:  ---

    Duration of   3 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:

     Left until   1 week
   first sample:

  Comments from   The finings didn't work properly (they'd been left
          first   near the cooker and so had lost their consistency).
       sampling:  The beer was very cloudy and the hop taste was a
                  little metallic.  If the beer had been of the
                  intended strength (1049 o.g.) the richness might
                  have balanced the hops, but as it was the whole was
                  not particularly pleasant.  I threw it away after a
                  few weeks.

     Left until   ---
  second sample:

  Comments from   ---
         second
       sampling:

Middle Barrel


   Type of brew:  Beer

     Date begun:  17 March 1997

    Ingredients:  7 lb crushed pale malt
                  8 oz cracked roast malt (roast black barley will do,
                  but not as smooth)
                  8 oz crystal malt
                  3 gallons water
                  1.5 oz Northern Brewer hops
                  1 oz Fuggles hops
                  2.2 lb Demerara sugar
                  2 oz brewers yeast
                  gelatine finings
                  Chempro SDP

                  5 gallon bru-heat boiler
                  sparge bag
                  long stirring spoon
                  5 gallon bin with lid
                  5 gallon fermenting bin with lock
                  syphon tubing
                  5 gallon pressure barrel
                  Hydrometer
                  Thermometer

        Process:  Sterilise all the kit with Chempro SDP, apart from
                  the sparge bag which if made from terylene should
                  just be boiled.  Put the water into the boiler and
                  raise the temperature to 60 c.  Stir in all the
                  malt.  I used roast black barley in this brew.

                  Leave this 2.5 hours (rather than 1.5 hours since my
                  sparging technique is not efficient enough), letting
                  the temperature drift between 60 and 66 c.  Put the
                  sparge bag over the 5 gallon bin and pour the wort
                  in, using additional hot water to wash the malt of
                  all it's goodness, bringing the final quantity of
                  liquid in the bin up to 4 gallons.  At this point
                  the OG was around 1040.  Wash out the boiler and
                  pour the liquid back into it.  Dissolve the sugar in
                  a little of the wort and add it to the boil.  Add
                  all the hops and boil it for 1.5 hours.  Strain the
                  liquid and top up with cold water to 5 gallons.

                  Strain the hops out of the liquid and pour it into
                  the 5 gallon bin again.  Check the OG (which was
                  1044) and leave to cool to between 18 and 24 c. Add
                  the yeast to the fluid and leave until it clears.
                  It should brew down to about 1010.  Syphon out into
                  the 5 gallon fermenting bin (leaving the crud
                  behind), add finings and leave for the secondary
                  fermentation under an airlock.  This is supposed to
                  be at around 13 c.

                  After the secondary fermentation, syphon off into
                  the pressure barrel and add more finings.

     Yeast used:  Edme Active Dried Yeast

       Original   1044
        gravity:

  Final gravity:  1010

             pH:  ---

    Duration of   3 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:

     Left until   1 week
   first sample:

  Comments from   Good and full bodied with a marvellous red colour.
          first   Cleared really well.  A little sweet at this stage.
       sampling:

     Left until   3 weeks
  second sample:

  Comments from   At it's peak, without a doubt.  The over-sweetness
         second   replaced with a lovely rich taste of strength.  A
       sampling:  pleasure to drink, though it tastes quite a lot
                  stronger than it probably is.

Middle Barrel II


   Type of brew:  Beer

     Date begun:  22 June 1997

    Ingredients:  7 lb crushed pale malt
                  8 oz cracked roast malt (roast black barley will do,
                  but not as smooth)
                  8 oz crystal malt
                  3 gallons water
                  1.5 oz Northern Brewer hops
                  1 oz Fuggles hops
                  2 lb Demerara sugar
                  4 oz granulated sugar
                  Irish Moss
                  2 oz brewers yeast
                  'Condessa' finings (silicic acid)
                  Chempro SDP

                  5 gallon bru-heat boiler
                  sparge bag
                  long stirring spoon
                  5 gallon bin with lid
                  5 gallon fermenting bin with lock
                  syphon tubing
                  5 gallon pressure barrel
                  Hydrometer
                  Thermometer

        Process:  Sterilise all the kit with Chempro SDP, apart from
                  the sparge bag which if made from terylene should
                  just be boiled.  Put the water into the boiler and
                  raise the temperature to 60 c.  Stir in all the
                  malt.  I used roast black barley in this brew.

                  Leave this 3.5 hours, the temperature should drift
                  between 60 and 66 c, but I let it get up to 71 c in
                  this case.  Put the sparge bag over the 5 gallon bin
                  and pour the wort in, using additional hot water to
                  wash the malt of all it's goodness, bringing the
                  final quantity of liquid in the bin up to 4
                  gallons.  Wash out the boiler and pour the liquid
                  back into it.  Dissolve the sugar in a little of the
                  wort and add it to the boil.  Add all the hops and
                  boil it for 1.5 hours, adding the Irish Moss 15
                  minutes before the end of the boil.  Strain the
                  liquid and top up with cold water to 5 gallons.

                  Strain the hops out of the liquid and pour it into
                  the 5 gallon bin again.  Check the OG (which was
                  1040 - 10% down for 10% less sugar than the first of
                  these brews I did, so much for any improvement in my
                  sparging technique) and leave to cool.

                  Add the yeast to the fluid and leave until it
                  clears - unlike the Edme yeast, the Gervin yeast
                  really does require a starter.  I didn't realise
                  this until too late, so I just kept the beer in a
                  well heated room for a few days.  It should brew
                  down to about 1010.  Syphon out into the 5 gallon
                  fermenting bin (leaving the crud behind), add
                  finings and leave for the secondary fermentation
                  under an airlock.  This is supposed to be at around
                  13 c.

                  After the secondary fermentation, syphon off into

                  the pressure barrel and add more finings.  Add the 4
                  oz granulated sugar to prime the barrel and leave.

     Yeast used:  Gervin English Ale Yeast (S.cerevisiae.  Strain NA)

       Original   1040
        gravity:

  Final gravity:  1010

             pH:  ---

    Duration of   4 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:

     Left until   1 week
   first sample:

  Comments from   To early to expect it to taste good, but it had
          first   cleared completely and was showing potential - a
       sampling:  little too sweet just now.  Leave a few more weeks
                  to let the sweetness brew away to body.

     Left until   3 weeks
  second sample:

  Comments from   Good, definitely cracked this one.  I have a feeling
         second   though that it tastes a little too strongly of the
       sampling:  Demerrara sugar.  Worth trying a variant with less
                  sugar and more malt.  The 'Condessa' finings worked
                  really well but were ridiculously expensive.

Fullers London Pride


   Type of brew:  Beer

     Date begun:  29 June 1997

    Ingredients:  7 lb crushed pale malt (Maris Otter)
                  8 oz crushed crystal malt
                  3 gallons water
                  1 oz Fuggles hops
                  2.75 oz Goldings hops
                  8 oz Demerara sugar
                  2 oz brewers yeast
                  4 oz Demerara sugar
                  yeast nutrient
                  Gelatine finings
                  Irish Moss
                  Chempro SDP

                  5 gallon bru-heat boiler
                  sparge bag
                  long stirring spoon
                  5 gallon bin with lid
                  5 gallon fermenting bin with lock
                  syphon tubing
                  5 gallon pressure barrel
                  Hydrometer
                  Thermometer

        Process:  From p87 of Dave Line's "Brewing Beers Like Those
                  You Buy":

                  Sterilise all the kit with Chempro SDP, apart from
                  the sparge bag which if made from terylene should
                  just be boiled.  Put the water into the boiler and
                  raise the temperature to 60 c.  Stir in all the malt.

                  I then left this for 2.5 hours, raising the
                  temperature to 66 c and then letting it drift
                  between 60 and 66 c.  Put the sparge bag over the 5
                  gallon bin and pour the wort in, using additional
                  hot water to wash the malt of all it's goodness,
                  bringing the final quantity of liquid in the bin to
                  4 gallons.  Wash out the boiler and pour the liquid
                  back into it.  Add the Fuggles and 2 oz of the
                  Goldings hops and the larger portion of the sugar
                  (pre-dissolved in a little of the wort) to the
                  liquid and boil it for 1.5 hours.  15 minutes before
                  the end of the boil add another 0.5 oz of the
                  Goldings hops and the Irish Moss.

                  Strain the hops out of the liquid and pour it into
                  the 5 gallon bin, topping up to 5 gallons with cold
                  water.  Cool this as quickly as possible to below 30
                  c. Add the yeast, mixed with some yeast nutrient and
                  left for 15 minutes, to the fluid and leave to
                  ferment.  It should brew down to about 1012, but I
                  let it go to 1010.  Syphon out into the 5 gallon
                  fermenting bin (leaving the crud behind), add
                  finings and the remaining 0.25 oz of Goldings hops
                  and leave for the secondary fermentation with an
                  airlock fitted.  This is supposed to be at around 13
                  c.

                  After the secondary fermentation, syphon off into
                  the pressure barrel.  Add more finings and the
                  remaining sugar to prime the barrel.  Leave.

     Yeast used:  Gervin English Ale Yeast (S.cerevisiae. Strain NA)

       Original   1040
        gravity:

  Final gravity:  1010

             pH:  ---

    Duration of   3 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:

     Left until   1 week
   first sample:

  Comments from   Actually at 1 week it was still a little fuzzy, but
          first   at 1.5 weeks it had cleared sufficiently.  A really
       sampling:  pleasant hoppy smell and a good rounded light hoppy
                  foretaste.  The after taste is a little odd - sort
                  of like Laurel leaves but not chemically or
                  unpleasant.  Quite an apparent show of strength
                  though.

     Left until   2 weeks
  second sample:

  Comments from   Oh dear, the laurel leaves after-taste has got
         second   stronger and has been identified as Lactose
       sampling:  fermentation.  A visit to the Peterborough beer
                  festival a month later revealed that several of the
                  beers there had a similar after-taste.  Obviously an
                  effect of the heat.  Beer was thrown away

Caroline's Fine Ale Variant I


   Type of brew:  Beer

     Date begun:  14 January 1998

    Ingredients:  From p159 "Home Brewing - The Camra Guide":

                  4.6 kg crushed pale malt (Maris Otter)
                  12 litres water
                  45 g Goldings hops
                  15 g Fuggles hops
                  30 g Northern Brewer hops
                  'Kwik Clear' two-component finings
                  Irish Moss
                  11.5 g brewers yeast
                  100 g granulated sugar
                  Chempro SDP

                  25 litre bru-heat boiler
                  sparge bag
                  long stirring spoon
                  25 litre bin with lid
                  25 litre fermenting bin with lock
                  syphon tubing
                  25 litre pressure barrel
                  Hydrometer
                  Thermometer

        Process:  Sterilise all the kit with Chempro SDP, apart from
                  the sparge bag which if made from terylene should
                  just be boiled.  Put the water into the boiler and
                  raise the temperature to 72 c.  Stir in all the
                  malt - the temperature should drop to 66 c.

                  I then left this for 2.5 hours, letting the
                  temperature drift between 62 and 69 c.  Put the
                  sparge bag over the 25 litre bin and pour the wort
                  in, using additional hot water to wash the malt of
                  all it's goodness, bringing the final quantity of
                  liquid in the bin to 23 litres.  Wash out the boiler
                  and pour the liquid back into it. I forgot to ensure
                  that the boiler element was clean, so the boil was
                  somewhat intermittent.  Add all the hops to the
                  liquid and boil it for 2.5 hours (normally 1.5 hours
                  on a more vigourous boil).  15 minutes before the
                  end of the boil add the Irish Moss.

                  Strain the hops out of the liquid and pour it into
                  the 25 litre bin, topping up to 23 litres with cold
                  water.  Cool this as quickly as possible to below 24
                  c. Add the yeast to the fluid and leave to ferment.
                  It should brew down to about 1010, though mine
                  didn't get that far.  Siphon the liquid into the
                  fermentation bin, add the finings and leave for the
                  secondary fermentation with an airlock fitted.  This
                  is supposed to be at around 20 c.

                  After the secondary fermentation, syphon off into
                  the pressure barrel.  Add more finings and the
                  remaining sugar to prime the barrel.  Leave.

     Yeast used:  Edme Active Dried Yeast

       Original   1044
        gravity:

  Final gravity:  1016

             pH:  ---

    Duration of   4 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:


     Left until   1 week
   first sample:

  Comments from   Still slightly yeasty.  Taste and colour are both a
          first   little light and it's a little sweet for my liking,
       sampling:  but since it's such a simple beer, that's only to be
                  expected.  I hope it will become less sweet and
                  develop some complexity during the next week,
                  otherwise I'm going to have a go at brewing a stout
                  to replace it with.

     Left until   3 weeks
  second sample:

  Comments from   No, suffers from a protein haze.  I think the
         second   intermittent boil did it.  Ah well.  Throw it away.
       sampling:

Telford's Burton Ale


   Type of brew:  Beer

     Date begun:  15 January 1998

    Ingredients:  From p161 "Home Brewing - The Camra Guide":

                  5.9 kg crushed pale malt (Maris Otter)
                  60 g crushed black malt
                  14 litres water
                  70 g Goldings (alpha acid 5.3%) hops
                  20 g Goldings (alpha acid 5.3%) hops
                  Irish Moss
                  11.5 g brewers yeast
                  50 g granulated sugar
                  'Kwik Clear' two-component finings
                  Chempro SDP

                  25 litre bru-heat boiler
                  sparge bag
                  long stirring spoon
                  25 litre bin with lid
                  25 litre fermenting bin with lock
                  syphon tubing
                  25 litre pressure barrel
                  Hydrometer
                  Thermometer

        Process:  Sterilise all the kit with Chempro SDP, apart from
                  the sparge bag which if made from terylene should
                  just be boiled.  Put the water into the boiler and
                  raise the temperature to 72 c.  Stir in all the
                  malt - the temperature should drop to 66 c.

                  I then left this for 2.5 hours, letting the
                  temperature drift between 62 and 69 c.  Put the
                  sparge bag over the 25 litre bin and pour the wort
                  in, using additional hot water to wash the malt of
                  all it's goodness, bringing the final quantity of
                  liquid in the bin to 23 litres.  Wash out the
                  boiler, ensuring the element is clean, and pour the
                  liquid back into it.    Add the first portion of the
                  Goldings hops to the liquid and boil it for 1.5
                  hours.  15 minutes before the end of the boil add
                  the second portion of the Goldings hops and the
                  Irish Moss.

                  Strain the hops out of the liquid and pour it into
                  the 25 litre bin, topping up to 23 litres with cold
                  water.  Cool this as quickly as possible to below 24
                  c. Add the yeast to the fluid, then leave to
                  ferment.  It should brew down to about 1012, though
                  mine didn't get that far.  Siphon the liquid into
                  the fermentation bin, add the finings and leave for
                  the secondary fermentation with an airlock fitted.
                  This is supposed to be at around 20 c.

                  After the secondary fermentation, syphon off into
                  the pressure barrel.  Add more finings and the
                  remaining sugar to prime the barrel.  Leave.

     Yeast used:  Edme Active Dried Yeast

       Original   1052
        gravity:

  Final gravity:  1018

             pH:  ---

    Duration of   4 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:

     Left until   1 week
   first sample:

  Comments from   Slightly yeasty, but very rich in taste and quite
          first   violent with the sides of the tongue.  A good
       sampling:  darkish brown colour - very much my type of beer.
                  Brown, strong tasting and rich.  This is promising,
                  since a sip when I was siphoning the beer left me
                  with the distinct impression that sightly upping the
                  black malt from 55 g to 60 g had been a mistake.

     Left until   3 weeks
  second sample:

  Comments from   Still has a slightly bitter after taste, but it has
         second   now mellowed and is a much easier drink.  Rich in
       sampling:  flavour, good colour, clear.  Maybe try again with
                  Roast Barley instead of Black Malt.

Telford's Burton Ale Variant I


   Type of brew:  Beer

     Date begun:  08 February 1998

    Ingredients:  From p161 "Home Brewing - The Camra Guide":

                  5.6 kg crushed pale malt (Maris Otter)
                  55 g crushed roast barley
                  14 litres water
                  45 g Goldings (alpha acid 5.3%) hops
                  25 g Fuggles (alpha acid 4.2%) hops
                  20 g Fuggles (alpha acid 4.2%) hops
                  Irish Moss
                  11.5 g brewers yeast
                  50 g granulated sugar
                  'Harris Filters' two-component beer finings
                  Chempro SDP

                  25 litre bru-heat boiler
                  25 litre insulated two-part mash tun
                  hop bag
                  long stirring spoon
                  25 litre bin with lid
                  25 litre fermenting bin with lock
                  syphon tubing
                  25 litre pressure barrel
                  Hydrometer
                  Thermometer

        Process:  Sterilise all the kit with Chempro SDP, apart from
                  the hop bag which if made from terylene should just
                  be boiled.  Put the water into the boiler and raise
                  the temperature to 73 c.  Let this water into the
                  insulated mash tun.  Stir in all the malt - the
                  temperature should drop to 66 c.  The original
                  recipe calls for Black Malt rather than Roast
                  Barley - I changed this to see if it would reduce
                  the bitter after-taste.

                  I then left this for 2 hours, during which the
                  temperature dropped to 64 c.  Pour off the wort and
                  sparge the remainder gently and slowly with water at
                  77 c.  Pour the liquid into the boiler.  Add the
                  first portion of the Goldings/Fuggles hops (I'd run
                  out of Goldings, hence the mixture) to the liquid
                  and boil it for 2 hours.  15 minutes before the end
                  of the boil add the second portion of the Fuggles
                  hops and the Irish Moss.

                  Strain the hops out of the liquid using the hop bag
                  and pour it into the 25 litre bin, topping up to 23
                  litres with cold water.  Cool this as quickly as
                  possible to below 24 c. Add the yeast to the fluid,
                  then leave to ferment.  It should brew down to about
                  1012, but mine didn't make that.  Siphon the liquid
                  into the fermentation bin, add the finings and leave
                  for the secondary fermentation with an airlock
                  fitted.  This is supposed to be at around 20 c.

                  After the secondary fermentation, syphon off into
                  the pressure barrel.  Add more finings and the
                  remaining sugar to prime the barrel.  Leave.

     Yeast used:  Edme Active Dried Yeast

       Original   1046
        gravity:

  Final gravity:  1016

             pH:  5.0

    Duration of   3 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:

     Left until   1 week
   first sample:

  Comments from   Definitely a smoother, rounder, maltier taste than
          first   the standard version, while the bitter hop after-
       sampling:  taste is just as strong.  Better, in my opinion, but
                  suffers from a very slight haze.  Since the sparging
                  and the boil were tip-top, I can only think that the
                  Roast Barley is to blame somehow.  However, the
                  slight haze is no real problem and can no-doubt be
                  dealt with by varying the other ingredients somehow.

     Left until   2 weeks
  second sample:

  Comments from   The haze has now gone - the beer simply took longer
         second   to clear properly.  I have a suspicion that the
       sampling:  finings had been left in the sun in the shop.  The
                  taste is good, but I took the brew to a party on
                  Saturday and found that after drinking several other
                  beers the taste was too bland.  I think this means
                  the original sharper recipe was good and that I must
                  sort out my yeast and get a drier brew.

Caledonian Porter Variant I


   Type of brew:  Beer

     Date begun:  08 February 1998

    Ingredients:  From p144 "Brew Your Own Real Ale At Home":

                  3.54 kg crushed pale malt (Maris Otter)
                  340 g crystal malt (EBC 150)
                  480 g amber malt
                  290 g chocolate malt (EBC 800)
                  190 g black malt
                  14 litres water
                  50 g Goldings (alpha acid 5.3%) hops
                  40 g Fuggles (alpha acid 4.2%) hops
                  25 g Goldings (alpha acid 5.3%) hops
                  Irish Moss
                  11.5 g brewers yeast
                  100 g granulated sugar
                  'Harris Filters' two-component beer finings
                  Chempro SDP

                  25 litre bru-heat boiler
                  25 litre insulated two-part mash tun
                  hop bag
                  long stirring spoon
                  25 litre bin with lid
                  25 litre fermenting bin with lock
                  syphon tubing
                  25 litre pressure barrel
                  Hydrometer
                  Thermometer

        Process:  Sterilise all the kit with Chempro SDP, apart from
                  the hop bag which if made from terylene should just
                  be boiled.  Put the water into the boiler and raise
                  the temperature to 72 c.  Let this water into the
                  insulated mash tun.  Stir in all the malt - the
                  temperature should drop to 65 c.  This recipe
                  originally required 240 g (5% of the total) of Wheat
                  Malt, which I didn't have at the time.  I increased
                  the Pale Malt to compensate.

                  I then left this for 2 hours, during which the
                  temperature dropped to 63 c.  Pour off the wort and
                  sparge the remainder gently and slowly with water at
                  77 c.  Pour the liquid into the boiler.  Add the
                  first portion of the Goldings/Fuggles hops to the
                  liquid and boil it for 2 hours.  15 minutes before
                  the end of the boil add the second portion of the
                  Goldings hops and the Irish Moss.

                  Strain the hops out of the liquid using the hop bag
                  and pour it into the 25 litre bin, topping up to 23
                  litres with cold water.  Cool this as quickly as
                  possible to below 24 c. Add the yeast to the fluid,
                  then leave to ferment.  It should brew down to about
                  1012, but mine didn't make that.  Siphon the liquid
                  into the fermentation bin, add the finings and leave
                  for the secondary fermentation with an airlock
                  fitted.  This is supposed to be at around 20 c.

                  After the secondary fermentation, syphon off into
                  the pressure barrel.  Add more finings and the
                  remaining sugar to prime the barrel.  Leave.

     Yeast used:  Edme Active Dried Yeast

       Original   1046
        gravity:

  Final gravity:  1018

             pH:  5.0

    Duration of   3 days
        stage 1
   fermentation:

    Duration of   1 week
        stage 2
   fermentation:

     Left until   1 week
   first sample:

  Comments from   Quite a dry bitter porter, combining a soft taste on
          first   the middle of the tongue with a strong bitterness on
       sampling:  the sides of the tongue.  Chocolatey, with a deep
                  red-brown colour and a wonderful light brown head.
                  A very drinkable porter for a first attempt.  In
                  fact, I'm not sure how I'd improve it as if it were
                  any drier it wouldn't be such a comfortable drink.
                  Need to brew this again to find out what the effect
                  of the missing Wheat Malt is; there certainly seems
                  to be no lack of head-retention.

     Left until   2 weeks
  second sample:

  Comments from   This one survived the party test rather better.
         second   Could still do with brewing down a little further
       sampling:  though.



Back to Meades Family Homepage