Hoop’-la Department.
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E. & O. E.
Copyright www.petespintpot.co.uk 2008. First published 17 October 2008, last updated 1 September 2010.
Pete’s Pint Pot is dedicated to the home production & sensible drinking of beer, wine, cider & meads plus a little bit of china painting & a few bits of photograph tampering.
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Most of these beer recipes were made using my “piggy-back” method. Do not expect them to be award-winning brews, just drinkable ones, some are better than others but nothing I consider unworthy has been included. As I grow my own Fuggles & Challenger hops they are used quite frequently, do not be afraid to substitute other varieties but amend the weights to allow for differing alpha acid contents. It is worth noting that the bitterness of a hop is not constant from year to year.
Example: Suppose you wish to substitute Goldings, alpha acid 5.3% for 10g Challenger hops 7.5% alpha acid then
Weight of Goldings = 10g x 7.5%/5.3% = 10g x 1.415 = 14.2g say.
Quite often I use dried malt extract (“Spraymalt” is generally quoted but any will do) as I find the 500g packets convenient, this can be replaced with 590g of liquid malt extract.
Unless otherwise stated, the recipes below were designed using the “blue” section of the YoBrew recipe calculator, this is where the hops are boiled with any coloured malts used but excluding the malt extract & any sugars. This process gives a higher hop extract efficiency, resulting in shorter boil times &/or using fewer hops. To make the beers the conventional way you will have to re-work the hop figures. Elsewhere on this site I will generally assume a 20% efficiency for the hop alpha acid utilization.
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WORTHEE | |||
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Based on Dave Line’s Worthington E recipe but with the hop extract omitted. The hops & crystal malt were boiled in 3 litres of water for 35 mins & sieved onto the extract & sugar in the fermenting bin. A slight chill haze, colour about right. V. good head/cond. with good clinging & a noticeable aroma. The taste was hoppy without being too bitter but the body was possibly a (very) little on the thin side. Good finish & the yeast was a bit loose. | |||
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Munton's Spraymalt Light Crushed Crystal Sugar Priming sugar g/litre Fuggles (4.5% - H. Grown) Goldings (5.3%) York Brewery yeast. |
500g 75g 150g 3.16 13g 5g
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O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1034 1005 4.2 7.5 34 17 10-13 |
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SPIDER ALE | |||
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After 1 month it was drinkable with smallish, tight head that never quite disappeared, decent condition & a lightish colour. The taste was perfectly acceptable but the beer suffered from a chill-haze. | |||
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Malt extract Crushed Crystal Sugar Priming sugar g/litre Goldings (5.3%) John Bull Bitter yeast. |
1.5Kg 180 300g 3.16 45g + 5g (10min) |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1038 1006 4.2 17 25 18 10-13 |
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SAINSBUG’S PALE ALE! | |||
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Based on Sainsbury’s Pale Ale - Dave Line’s recipe. The hops & crystal malt were boiled in 4 litres of water for 35 mins before sieving onto the extract & sugar. At the tender age of one month the beer had a poor head & condition, a slightly hazy colour in the mid-teens. A fairly dry taste, quite hoppy with a perfumey hint in the taste & long aftertaste. Improved well with age. EXCELLENT! | |||
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Munton's Spraymalt Light Crushed Crystal Sugar Priming sugar g/litre Challenger (7.5% - H. grown) Fuggles (4.5% - H. Grown) Brewmaker Victorian Bitter yeast. |
500g 75g 80g 3.16 10g 7g
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O.G. F.G. Alc. % Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1030 1005 3.4 7.5 45 14 10-13 |
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RUSS T’ ABBOT | |||
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At only two months old it had a very good white head with some clinging, cond. O. K., pleasant aroma, the colour was possibly nearer 50 than the 39 calc (+/- 20%?) & visually estimating colours is always a bit dodgy to say the least. An almost spritzy, roasty & hoppy taste – going to chocolate in the longish finish. Hops & choc. boiled 30 min in 1litre water. | |||
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Munton's Spraymalt Light Chocolate malt Sugar Priming sugar g/litre Fuggles (4.5% - H. Grown) Gervin Nottingham yeast (Milestone Crusader kit) |
500g 14g 150g 6.3 10g
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O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1061 1007 7.2 4 30.5 39 10-13 |
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PETER MURPHY | |||
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There other good dry Irish stouts apart form the old Guinness with Murphy’s being one of the “gentler” ones. This beer had a good head & condition with some clinging. Quite a smooth taste, some fruitiness, with a touch of acidity, could possibly do with a bit more roast barley & hops (& some Crystal?) replacing some of the sugar - possibly a bit thin. Almost as Good as any draught pub Guinness. Hops boiled in 3l water for 40min. “Sludge” from John Bull Masterclass Irish Stout yeast added. | |||
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Munton's Spraymalt Light Crushed Crystal Roast barley Sugar Priming sugar g/litre Fuggles (4.5% - H. Grown) John Bull MasterClass yeast |
500g 25g 95g 150g 4.74 30g
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O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1035 1005 4.3 7.5 36 124 10-13 |
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PETERBEER 2 | |||
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This beer just got better, nothing special, nothing bad, no really strong characteristics, good aftertaste taste more subtle than anything else, the total better than the sum of the parts. Condition O.K. & head maintained O.K. | |||
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Malt extract Sugar Priming sugar g/litre Fuggles (4.5%) Recovered yeast |
1.7Kg 500g 3.15 60g + handful for last 5 min |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1040 1005 4.9 17.5 30 10 10-13 |
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A Christmas ale. The hops & roast malts were boiled in 3 litres of water for 40 mins & sieved onto the extract & sugar in the fermenting bin. The herbs & strawberries were added near the end of fermentation. Both white & brown priming sugars were used. After six months in the bottle it was possibly a bit young but it had a poor but long-lasting head, fair condition, dark malts in the taste (roast barley not too prominent) & a hint of hops & spices, the latter becoming more prominent in to long finish. This was a “white sugar” beer. At 18 months it was superb, the Demerara priming sugar seemed to add just a touch more flavour. NOT JUST FOR CHRISTMAS! | |||
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Munton's Spraymalt Light Crushed Crystal Roast Barley Sugar Priming sugar g/litre Fuggles (4.5% - H. Grown) Goldings (5.3%) Mixed spice (optional) (Schwartz used - Cinnamon, Coriander seed, Caraway, Nutmeg, Ginger & Cloves.) Strawberries (optional) Brewferm Kriek yeast. |
1000g 145g 37g 200g 4.74 16g 6.7g 2 tsp
6 (Raspberries may be better.) |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1083 1007 10.2 5.5 55 100 10-13 |
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IDLE WEISS | |||
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Massive head with matching condition, colour about right but with a slight haze. Citrus in the aroma/taste, a few more Hallertau hops may have helped as I tend to like the hoppier beers. (BJCP quote 8-15EBU for this style.) The hops were boiled alone in 30 min in 1 litre water. | |||
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Munton's Wheat Spraymalt Sugar Priming sugar g/litre Hallertau (2%) Fuggles (4.5%) Gervin Nottingham yeast (Milestone Crusader kit) |
500g 75g 6.3 12g 1g |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1038 1006 4.6 5.5 14.4 9 9-12 |
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DONCASTER PRIDE | |||
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We don’t have much to be proud of here in Doncaster, stuck in the “Socialist Republic of South Yorkshire”, perhaps a few glasses of this may help. Boil hops + grains in 3l of water for 35 mins, strain & sparge on to the sugar & extract to make 7.5l. After two months it was a golden-brown colour, <20 EBC with a very good head, condition & clinging. A gentle taste of hops followed by gentle malt & a “creamy” textured finish.. At 3 months a nutty hint developed. | |||
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Munton's Spraymalt Light Crushed Crystal Chocolate malt Sugar Priming sugar g/litre Challenger (7.5%) Brewmaker IPA yeast. |
500g 120g 5g 150g 3.16 11g
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O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1036 1005 4.4 7.5 30 60 10-13 |
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CLOUD 9 | |||
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For some reason this beer was a bit cloudy, don’t know why but hence the name. After a month it had a very good head, well maintained by masses of rising bubbles, less than 20EBC, had a bitter tang & it tried to cling to the glass sides. Kept well after opening & the yeast was surprisingly stable, strong but subtle alcohol. At 3 ½ months it was star-bright with quite a lot of sediment, good but short lasting head (didn’t disappear). Quite fruity, possibly from the recovered Woodeforde’s Norfolk Wherry yeast. VERY GOOD! Crystal heated in water (not boiled) using a small pan & sieved onto 0.5Kg extract, this was repeated several times to extract as much goodness as possible, made up 6l with water, hops added & boiled 45min. The rest of the extract was added & boiled a further 5min. | |||
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Munton's Spraymalt Light Crushed Crystal Sugar Priming sugar g/litre Northern Brewer (7.5%) Fuggles (4.5%) Challenger (7.5%) Yeast |
1.5Kg 250g 500g 3.16 21.5g 11.5g 8g |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1037 1004 4.6 23 28 19 10-13 |
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CATHERINE’S GREAT METRIC STOUT | |||
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A Russian Imperial Stout style beer, these are reputed to need 1 or 2 years to mature. Boil the hops & grains in 2.5 litres of water for 40 mins & strain onto the extract & sugar in the fermenter etc. At only two months it had a full, intense bitter, acrid flavour with strong ground coffee, chocolate, tar, burnt Christmas pudding & lots more, some sweetness in the long finish. At “normal” drinking temperatures for this style (13-18°C) the beer had a pronounced “oaty” taste which disappeared at lower temperatures. This beer just got better with age. BEWARE! | |||
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Munton's Spraymalt Light Crushed Crystal Black malt Chocolate malt Sugar Priming sugar g/litre Challenger (7.5% - H. Grown) Fuggles (4.5% - H. Grown) Yeast from John Bull Irish Stout |
500g 75g 60g 35g 130g 4.74 6.5g 6.5g |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1076 1010 9.2 3.5 62 260 10-13 (lower than normal 13-18° for this style) |
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The hops were boiled alone in 1 litre of water for 23mins & sieved onto the extract & sugar in the fermenter. After only one month in the bottle it had a mediocre head, modest condition, some clinging with a colour probably under 30, the malt/hop balance was O. K. with the hops showing through. Did not seem like 8.5%, young but drinkable. At four months it developed a massive, lasting head with lots of clinging to the glass, little aroma, good hops & slight herbs. A golden colour & some complexity. At a year old I found it to be a superbly satisfying beer! | |||
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Malt extract Sugar Priming sugar g/litre Fuggles (4.5% - H. Grown) Recovered Woodforde’s yeast |
500g 100g 6.3 10g |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1063 1009 7.4 3.5 30 13 10-13 |
The above simplified table shows typical carbonation levels used by me in the above recipes & the parameters shewn reflect this additional sugar. Note that these figures assume the beer is at 20°C when bottling & that GLASS bottles only are used, the plastic PET variety expand under pressure. Only use suitable un-damaged bottles & do not over-prime as exploding glass is not conducive with good health!
Before brewing any recipe it is best to chuck all the relevant quantities into a recipe calculator for checking.
Different beers have different “carbonation levels” or amounts of “fizz”, this is determined by the quantity of priming sugar added when bottling & the beer’s temperature. This sugar affects the OG, FG & the %ABV & the approximate figures are shewn here:-
For more information on priming beers of different styles click this link.
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WHITE NUN | |||
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Why should the Brothers rule the roost? Let’s give the Sisters a chance with this Abbey style ale. The hops were boiled in a litre of water for 35 mins & sieved onto the extract & sugar in the fermenting bin. After a week the beer was racked into a demijohn (any covered, sterilized vessel would have done) to finish fermentation & to rest for a week or two. With less than two months in the bottle it was sampled at 9˚C or so, it was a slightly hazy 10EBC or so. A good condition & initial head & a slight clean hoppy aroma. An undemanding, very restrained beer, pleasant with a subtle character that crept up on me, the well-balanced hop character hit first but was slightly more subtle than expected. An absolute delight (an opinion shared by John, one of my freeloading volunteer tasters). | |||
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Munton's Spraymalt Light Sugar Priming sugar g/litre Goldings (5.3%) Gervin Ale yeast (Brewmaker kit). |
500g 200g 6.32 7g |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1068 1007 8.6 3.75 30 8 10-13 |
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After just one month in the bottle first thing I noticed is the lovely raspberry colour with a moderate head & condition. Some raspberry on the nose, no noticeable hops but gentle dry raspberries towards the end. The fruit bits that “got through” whilst racking/bottling were not a problem, just a pleasant tasting bonus, there was some lacework. A very delicate beer, possibly a bit thin. After five months I noticed a good raspberry taste, followed by a “rush” of mouth-puckering sharpness then a gentle, lingering finish. Again the quantities & ingredients are not critical, Challenger hops were chosen as I thought any flavour they produced would complement that provided by the raspberries. Prime with 3.16g of sugar (1 level 5ml tsp) per 500ml glass bottle to give about 2.5 Atmospheres of carbonation & serve cold in Champagne glasses rather than the normal pint pot to really appreciate this beautifully red-coloured ale. Avoid strong-tasting foods, it is best drunk on it’s own. Boil the hops & crystal malt in 1 litre of water for 30 mins & add to the malt extract & sugar etc. As the fermentation slowed down the sulphite-washed raspberries were removed from the freezer , thawed out (this helps break down the cell structure) & added to the fermenter. When fermentation ceased the beer was sieved into a clean vessel, this removed a lot of the fruit bits, they were pressed to extract as much liquid as possible. When the remaining fruit bits settled out the beer was racked & rested for a week before bottling. I thought my original brew was possibly a bit too delicate & could be beefed up by increasing the crystal to 40g, the raspberries to 1Kg & the hops to 5g, giving 22EBU whilst reducing the sugar to about 150g. | |||
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Munton's Spraymalt Light Crushed Crystal Raspberries Sugar Priming sugar g/litre Challenger (7.5% - H. Grown) Brewferm Framboose yeast |
500g 20g 900g 200g 6.3 5g |
O.G. (Excluding primer) F.G. Alc. % (Including primer) Initial volume litres Bitterness EBU Colour EBC Suggested drinking temp. °C |
Calc. 1051 1005 7.6 4.8 18 12 9-12 |
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To avoid the beautiful red colour becoming tawny, keep the bottles in the dark. Best drunk within 6 months or so. | |||
