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Hoop’-la Department.


This is the small print where I deny everything and refuse to take any responsibility for anything. Any opinions given should not be taken as facts & any facts given should not be taken as opinions. As an extra precaution all the really small print is in white text, this is copyrighted .


E. & O. E.


Copyright www.petespintpot.co.uk  2008. First published 17 October 2008, last updated  20 Feb. 2017.


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.


If you are affected by any of the articles on this site or any of the issues raised in them, I truly feel very sorry for you.


Finally the sanity clause: As Chico Marx

famously said to brother Groucho,


  “Everybody knows there ain't no

     Sanity Clause!”



WARNING:-

Some pages may contain music!

Do not enter this site if you are allergic to nuts!

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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 free 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.


Calculation Errors


I would expect the OG to be within 1 or 2° of the quoted value, the FG is a different mater as the yeast is terribly difficult to predict. Using a “known” yeast the efficiency could have over a 6% spread. If this is important to you, the best way to deal with it is to measure the OG & FG, & divide the difference by 7.46 to get an (approximate) % ABV. Generally hop bitterness is given in the order of ± 20% but the boil hop efficiency, for the most part, is unknown. Finally the colour of malts can vary

± 20% BUT when a crystal malt is sold (well, here in the UK at least) you don't whether the malt is light, medium or dark crystal. Do not even attempt to mention spectrophotometers to me!

Piggy-back Beer
& Other Recipes #Home #Primer

CLOUD 9

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.

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

3.15 (1 level 5ml tsp)

21.5g

11.5g

8g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1035

1034

1006

3.9

23

28

19

10-13

CATHERINE’S GREAT METRIC STOUT

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!

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 (John Bull Irish Stout)

500g

75g

60g

35g

130g

4.725 (1½ level 5ml tsp)

6.5g

6.5g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1078

1076

1013

8.6

3.5

62

260

10-13 (lower than normal 13-18° for this style)

BRER ABBOT

The hops were boiled alone in 1 litre of water for 23 mins & 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. 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!

Malt extract

Sugar

Priming sugar g/litre

Fuggles (4.5% - H. Grown)

Yeast (recovered Woodforde’s)

500g

100g

6.3 (2 level 5ml tsp)

10g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1065

1063

11.5

7.2

3.5

30

13

12-15

COAL PORTER

Don’t bother about the BJCP Beer Styles (this beer won’t fit), just enjoy it!

Hops boiled in 2 litres of water with coloured malts for 30 min. & sieved/sparged onto the extract & sugar in a fermenting bin.

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 (Brewmaker Irish Velvet Stout used - an excellent yeast but it seemed to have problems with the high alcohol level)

500g

90g

50g

40g

130g

4.725 (1½ level 5ml tsp)

7.5g

7.5g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1069

1067

1012

7.6

4

52

230

13-18

DONCASTER PRIDE

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.

Munton's Spraymalt Light

Crushed Crystal

Chocolate malt

Sugar

Priming sugar g/litre

Challenger (7.5%)

Yeast (Brewmaker IPA)

500g

120g

5g

150g

3.15 (1 level 5ml tsp)

11g



O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1036

1035

1006

4

7.5

30

60

10-13

DEVILS BREW

Made in tandem with “Friar’s Chocolate Orange”.

Boil grains in 1.5 litres of water for 35 min. & sieved/sparged onto the extract & sugar in a fermenting bin.

I thought it made a very nice tripel style beer.

Malt extract

Crushed Crystal

Sugar

Priming sugar g/litre

Fuggles (4.5% - H. Grown)

Saaz (3.25)

Orange peel (zest)

Coriander

Yeast (Brewferm Tripel )

500g

20g

200g

6.3 (2 level 5ml tsp)

6g

5g

1½ tsp (15 min)

1 rounded tsp (15 min)


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1068

1065

1010

7.8

4

29

16

10-13

BAVARIAN LAGER

The crystal malt & hops boiled in 2 litres of water for 45min. Add the main batch of sugar to the fermenter.

Munton's Spraymalt

Crystal malt

Sugar

Priming sugar g/litre

Hallertau (2%)

John Bull Masterclass Bavarian Lager yeast (recovered)

500g

25g

150g

6.3 (2 level  5ml tsp)

30g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1042

1040

1006.5

4.7

6

32

12

9-12


IDLE WEISS

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 then strained & sparged on to the sugar & extract to make 5.5 litres.

Munton's Wheat Spraymalt

Sugar

Priming sugar g/litre

Hallertau (2%)

Fuggles (4.5%)

Yeast (Gervin Nottingham - Milestone Crusader kit)

500g

75g

6.3 (2 level 5ml tsp)

12g

1g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1041

1038

1006

4.4

5.5

14.4

9

9-12

FRAM BOOZE

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 3.15g of sugar (1 level 5ml tsp) per 500ml glass bottle to give about 2.5 volumes of carbonation & serve cold in fluted 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, make up to 4.7 litres. 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.

Munton's Spraymalt Light

Crushed Crystal

Raspberries

Sugar

Priming sugar g/litre

Challenger (7.5% - H. Grown)

Yeast (Brewferm Framboose)

500g

20g

900g

200g

6.3 (2 level 5ml tsp)

5g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1053

1051

1005

7.6

4.7 (exc. raspberries)

18

12

9-12

To avoid the beautiful red colour becoming tawny, keep the bottles in the dark. Best drunk within 6 months or so.

FRIAR’S CHOCOLATE ORANGE

Made in tandem with “Devils Brew”. Boil the grains & hops in 1.5 litres of water for 35 min., strain & sparge on to the sugar & extract to make 7.8 litres.

Similar in style to Leffe Bruin?

Malt extract

Chocolate malt

Sugar

Priming sugar g/litre

Fuggles (4.5% - H. Grown)

Saaz (3.25)

Orange peel (zest)

Coriander

Yeast (Brewferm Tripel )

500g

20g

200g

6.3 (2 level 5ml tsp)

6g

5g

2 tsp (15 min)

1 rounded tsp (15 min)


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1068

1065

1009

7.8

4

29

51

10-13

ELEPHANT ELIMINATOR

A recipe for a helles dopplebock.

Boil grains in 1 litre of water for 45 min. & sieved/sparged onto the extract & sugar in a fermenting bin.

Munton's Spraymalt Light

Sugar

Priming sugar g/litre

Hallertau (Pacific - 7.6%)

Lager yeast

500g

100g

6.3 (2 level 5ml tsp)

5.3g + 0.5% for 15 mins



O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1065

1063

1011

7.2

3.5

39

13

9-12

Extra light Spraymalt may be used to reduce the colour to about 8 EBC.

MARY CHRISTMAS

Grains & hops boiled in 2.25l water for 60min. Orange peel & spices added 15 mins from end of boil, strain & sparge on to the sugar & extract to make 8.8 litres. “Sludge” from Brewferm Diablo yeast added. Matured for eight months before trying.

Munton's Spraymalt Light

Crushed Crystal

Roast Barley

Black malt

Chocolate malt

Sugar

Priming sugar g/litre

Fuggles (4.5% - H. Grown)

Saaz (2.2%)

Orange zest

Coriander

Mixed spice (optional)

(Schwartz  used - Cinnamon, Coriander seed, Caraway, Nutmeg, Ginger & Cloves.)

Yeast (Brewferm Diablo )

500g

130g

100g

75g

25g

200g

4.725 (1½ level 5ml tsp)

17g

5g

3g (15 min)

2g (1 rounded tsp - 15 min)

1 tsp (15 min)



O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1078

1076

1012

8.8

4.25

52

450

10-13

Try

Pete’s

Home

Brew

Recipes

PETER MURPHY

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., strain & sparge on to the sugar & extract to make 7.5 litres.  “Sludge” from John Bull Masterclass Irish Stout yeast added.

Munton's Spraymalt Light

Crushed Crystal

Roast barley

Sugar

Priming sugar g/litre

Fuggles (4.5% - H. Grown)

Yeast (John Bull MasterClass)

500g

25g

95g

150g

4.725 (1½ level 5ml tsp)

30g



O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1037

1035

1006

4.1

7.5

36

124

10-13

PETERBEER 2

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.

Malt extract

Sugar

Priming sugar g/litre

Fuggles (4.5%)

Yeast (recovered)

1.7Kg

500g

3.15 (1 level 5ml tsp)

60g + handful for  last 5 min


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1042

1041

1006

4.7

17.5

30

10

10-13

WORTHEE

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.

Munton's Spraymalt Light

Crushed Crystal

Sugar

Priming sugar g/litre

Fuggles (4.5% - H. Grown)

Goldings (5.3%)

Yeast (York Brewery used)

500g

75g

150g

3.15 (1 level 5ml tsp)

13g

5g



O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Calories per 500ml glass

Carbs per 500ml glass

Suggested drinking temp. °C

Calc.

1035

1034

1005

3.9

7.5

34

17

108g (info. for diabetic sufferers)

3.2g (info. for diabetic sufferers)

10-13

SAINSBUG’S PALE ALE!

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!

Munton's Spraymalt Light

Crushed Crystal

Sugar

Priming sugar g/litre

Challenger (7.5% - H. grown)

Fuggles (4.5% - H. Grown)

Yeast (Brewmaker Victorian Bitter)

500g

75g

80g

3.15 (1 level 5ml tsp)

10g

7g



O.G. (Including Primer)

O.G.

F.G.

Alc. %

Initial volume litres

Bitterness EBU

Colour EBC

Calories per 500ml glass

Carbs per 500ml glass

Suggested drinking temp. °C

Calc.

1032

1030

1006

3.4

7.5

45

14

94g (info. for diabetic sufferers)

3.2g (info. for diabetic sufferers)

10-13

RUSS T’ ABBOT

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 1 litre water, strain & sparge on to the sugar & extract to make 7.1 litres.

Munton's Spraymalt Light

Chocolate malt

Sugar

Priming sugar g/litre

Fuggles (4.5% - H. Grown)

Yeast (Gervin Nottingham - Milestone Crusader kit)

500g

14g

150g

6.3 (2 level 5ml tsp)

10g



O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1063

1060

1010

7.1

4

30.5

39

10-13

WHITE NUN

Why should the Brothers rule the roost? Let’s give the Sisters a chance with this Abbey (Nunnery?) 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).

Munton's Spraymalt Light

Sugar

Priming sugar g/litre

Goldings (5.3%)

Yeast (Gervin Ale - Brewmaker kit).

500g

200g

6.3 (2 level 5ml tsp)

7g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1071

1069

1010

8.2

3.75

30

8

10-13

Priming/carbonation levels chosen for MY recipes.
Beer Style
Volume CO2
Priming sugar
°OG
°FG
% ABV
Chosen
g/litre
Level  5ml tsp
Increase
Decrease
Increase
English ales (generally)
1.7
3.15
1.0
1.2
0.25
0.2
Stouts/porters etc.
2.1
4.725
1.5
1.8
0.4
0.3
Lagers/weizens/Belgian ales
2.5
6.3
2.0
2.4
0.55
0.4

NOTE:- All the above figures are approximate.

The above simplified table shows typical carbonation levels used by me in the above recipes & the parameters shown 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, exploding glass is not conducive with good health!

A FEW NOTES ON PRIMING


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 shown here:-

For more information on priming beers of different styles click this link.

primer

OTHER FERMENTABLE MATERIALS SUITABLE FOR PRIMING BEERS


CASTER SUGAR: The much cheaper white granulated sugar can be replaced by the same WEIGHT of caster sugar at less than half the cost!


BROWN SUGAR: White sugar can be replaced by the same WEIGHT of brown sugar.


MALT EXTRACT: Dried & liquid malt extracts can both be used for priming beers. The dried extract (DME) is the equivalent to an equal WEIGHT of sugar (near enough), for the wet or liquid extract (LME) substitute 1.4 the WEIGHT of sugar.


HONEY, TREACLE, BLACK TREACLE & MOLASSES: These need an extra 30% (approx.) more WEIGHT when replacing normal granulated sugar.


BREWING SUGAR (INVERTED): Replace by 85% of the WEIGHT of normal granulated sugar.



I have deduced, by measurement, that spoon full of granulated white sugar weighs approx. 3.15g, a similar amount of Demerara sugar weighs approx. 3g (coarser - more air space) & Caster weighs in at 3.2g (finer - more compact).


Before brewing any recipe it is best to chuck all the relevant quantities into a recipe calculator for checking.

SANITY CLAUSE

A Christmas ale.

The hops & roast malts were boiled in 2 litres of water for 30 mins, the spices were added for the last 10 mins. They were then sieved onto the extract & sugar in the fermenting bin etc.

Black! Tight, short lived head, no condition but some slight clinging. Gentle fruitiness & spiciness. SATISFYING!

The spices/zest could have probably been doubled in quantity & boiled for another 5 mins.

Munton's Spraymalt Light

Crushed Crystal

Chocolate malt

Roast Barley

Sugar

Priming sugar g/litre

Fuggles (4.5% - H. Grown)

Challenger (7.5% - H. Grown)

Mixed spice (optional)

(Schwartz  used - Cinnamon, Coriander seed, Caraway, Nutmeg, Ginger & Cloves.)

Coriander (ground)

Orange zest

Yeast (Woodford’s)

500g

150g

40g

40g

200g

6.3 (2 level 5ml tsp)

12g

6g

½ tsp (approx. ½g)



½ tsp (approx. 0.2g)

½ tsp (approx. 1g)


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1070

1067

1011

7.9

4.5

50

186

10-13

SUMMER LAGER

This recipe was designed to use up some left-over crystal malt & hops which were then both boiled in 1.5 litres of water for 35min., strain & sparge on to the sugar & extract to make 7 litres.

Munton's Spraymalt Light

Crystal malt

Sugar

Priming sugar g/litre

Hallertau (2%)

Saaz (3.25%)

Lager yeast

500g

26g

150g

6.3 (2 level 5ml tsp)

4.7g

18g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1037

1035

1005

4.2

7

28

10

9-12

Extra light Spraymalt may be used to reduce the colour to about 7 EBC.

OLDE WIG BENDER

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!

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)

Yeast (Brewferm Kriek )

1000g

145g

37g

200g

4.725 (1½ level 5ml tsp)

16g

6.7g

2 tsp



6 (Raspberries may be better.)


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1088

1087

1016

9.7

5.5

55

100

10-13

AARDVARK STOUT

Aardvark never hurt anyone!


The grains & hops boiled in 2 litres of water for 40min. Add the extract & main batch of sugar to the fermenter & sparge the grains & hops into the fermenting bin.

Munton's Spraymalt

Chocolate malt

Roast barley

Sugar

Priming sugar g/litre

Fuggles hops


500g

25g

100g

150g

6.3 (2 level  5ml tsp)

24g


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1034

1036

1006

4

7.5

40

152

13-18


AARDVARK STOUT +


The + sign indicates that cocoa powder was added to the above recipe, 4 tsp (8.4g) were added 15 mins from the end of the boil. Add the main batch of sugar to the fermenter.

The cocoa powder gave a nice chocolaty finish to the beer, &, as a starting point, 1.2 g/litre is ideal.


SPIDER ALE

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.

The crystal malt & hops were both boiled in 7.75 litres of water for 60min., the “late” hops were added after 45 mins. Strain & sparge on to the sugar & extract to make 17 litres.

Malt extract

Crushed Crystal

Sugar

Priming sugar g/litre

Goldings (5.3%)

Yeast (John Bull Bitter)

1.5Kg

180

300g

3.15 (1 level 5ml tsp)

45g + 5g (10min)


O.G. (Including Primer)

O.G. (Excluding primer)

F.G.

Alc. % (Including primer)

Initial volume litres

Bitterness EBU

Colour EBC

Suggested drinking temp. °C

Calc.

1037

1036

1006

4

17

25

18

10-13

When I bottled this beer, I found a small spider (dead unfortunately), in the fermenting bin.

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