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BEER RECIPES

Featuring Cascade, Fuggle &
Smooth Cone hops

WELLS BOMBADIER CLONE

PALE ALE - ALL GRAIN
20 LITRES | ABV 5.2 | IBU 39.6 | SRM 10.4 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1054 | FINAL GRAVITY 1015

MALT

4200g PALE ALE MALT 3 SRM

160g AROMATIC MALT 26 SRM

160g MEDIUM CRYSTAL MALT 60 SRM

80g SPECIAL B MALT 180 SRM


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

48g FUGGLE 5%AA @ 60 MINUTES

24g FUGGLE 5%AA @ 15 MINUTES

14g FUGGLE 5%AA @ 1 MINUTE


ADDITIONS

1tsp Irish Moss @ 15 minutes before flame out


YEAST

1ST CHOICE: WLP OO6 BEDFORD ALE (Charles Wells)

2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London) 

MORDUE WORKIE TICKET

BROWN ALE - ALL GRAIN
20 LITRES | ABV 4.6 | IBU 28 | SRM 9.34 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1046 | FINAL GRAVITY 1010

MALT

3000g PALE ALE MALT 3 SRM

500g MUNICH DARK 8.5 SRM

200g TORRIFIED WHEAT 1.7 SRM

75g MEDIUM CRYSTAL MALT 60 SRM

36g CHOCOLATE MALT 450 SRM


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

21g CHALLENGER 7%AA @ 60 MINUTES

12g FUGGLE 4.1%AA @ 15 MINUTES

12g GOLDING 5%AA @ 15 MINUTES

8g FUGGLE 4.1%AA @ 1 MINUTE

8g GOLDING 5%AA @ 1 MINUTE


ADDITIONS

1tsp Irish Moss @ 15 minutes before flame out


YEAST

1ST CHOICE: WLP 023 BURTON ALE / WYEAST 1275 Thames Valley Ale Yeast (Henley of Thames Brakspear Bitter)

2ND CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London) 

EYREWELL GOLDEN ALE

GOLDEN ALE - ALL GRAIN
20 LITRES | ABV 4.6 | IBU 33 | SRM 4.4 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1046 | FINAL GRAVITY 1011

MALT

2105g PALE ALE MALT 3 SRM

764g DEXTRIN MALT (GLADFIELD GLADIATOR) 1.5 SRM

754g VIENNA MALT 3.5 SRM

294g GLADFIELD TOFFEE MALT 5.3 SRM


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

14g MAGNUM 12.5%AA @ 60 MINUTES

24g CACADE 4.1%AA @ 15 MINUTES 

24g CASCADE 4.1%AA @ 1 MINUTE 


ADDITIONS

1tsp Irish Moss @ 15 minutes before flame out


YEAST

1ST CHOICE: WLP 001 CALIFORNIAN ALE / WYEAST 1056 American Ale Yeast (Sierra Nevada)

HEMI THE FRESH

AMERICAN PALE ALE - ALL GRAIN BY ALL IMPERIAL BREWING
20 LITRES | ABV 6.0 | IBU 55 | SRM 7 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1056 | FINAL GRAVITY 1011

MALT

3.820 kg PILSNER MALT 1.7SRM

260.0 g MEDIUM CRYSTAL 56 SRM

130.0 g TORRIFIED WHEAT 1.9SRM


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

60g SMOOTH CONE 7%AA @ 60 MINUTES

25g SMOOTH CONE 7%AA DRY HOP FOR 3 DAYS AFTER FERMENTATION COMPLETES OR IN SECONDARY


ADDITIONS

220.0 g  #2 Invert Sugar (Golden Syrup) Start of Boil

(Substitute: Belgian Candi Sugar - USE THIS LINK)

1tsp Irish Moss @ 15 minutes before flame out


YEAST

1ST CHOICE: WLP 001 CALIFORNIAN ALE / WYEAST 1056 American Ale Yeast (Sierra Nevada)

FIRESTONE WALKER DOUBLE BARREL

AMERICAN AMBER ALE - ALL GRAIN
20 LITRES | ABV 5.3 | IBU 40 | SRM 6 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1056 | FINAL GRAVITY 1015

MALT

4.150 kg PALE ALE

226.0 g MEDIUM CRYSTAL

170.0 g CARA MUNICH

170.0g VICTORY


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

40g GOLDING 5%AA @ 60 MINUTES

24g FUGGLE 4.1%AA @ 15 MINUTES

24g GOLDING 5%AA @ 15 MINUTES

24g FUGGLE 4.1%AA @ 1 MINUTE

24g GOLDING 5%AA @ 1 MINUTE


ADDITIONS

1tsp Irish Moss @ 15 minutes before flame out


YEAST

1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London) 

FULLERS LONDON PORTER CLONE

PORTER - ALL GRAIN
20 LITRES | ABV 5.4 | IBU 30 | SRM 46 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1054 | FINAL GRAVITY 1014

MALT

3.75kg PALE ALE MALT

450g MEDIUM CRYSTAL MALT (55 °L)

283g BROWN MALT

283g CHOCOLATE MALT


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

57g FUGGLE 4.2%AA @ 60 MINUTES

7g FUGGLE 4.2%AA @ 15 MINUTES


ADDITIONS

1 TSP IRISH MOSS @15 MINUTES


YEAST

1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB

 (Fullers, London)

2ND CHOICE: WLP013 LONDON ALE YEAST / WYEST 1028 LONDON ALE (Worthington White Shield) 

WORTHINGTON WHITE SHIELD

ENGLISH IPA - ALL GRAIN
20 LITRES | ABV 5.2 | IBU 40 | SRM 6 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1053 | FINAL GRAVITY 1013

MALT

4.516kg PALE ALE MALT

146g MEDIUM CRYSTAL

160g GOLDEN SYRUP or BELGIAN LIGHT CANDI SUGAR


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

40g FUGGLE @ 5.0%AA FOR 80 MINUTES

14g CHALLENGER @ 8.5%AA FOR 80 MINUTES

40g FUGGLE @ 5.0%AA FOR 5 MINUTES


ADDITIONS

1 TSP IRISH MOSS @15 MINUTES


YEAST

1ST CHOICE: WLP013 LONDON ALE YEAST / WYEST 1028 LONDON ALE (Worthington White Shield) 

FULLERS BENGAL LANCER

ENGLISH IPA - ALL GRAIN
20 LITRES | ABV 5.3 | IBU 40 | SRM 6 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1053 | FINAL GRAVITY 1013

MALT

4.838kg PALE ALE MALT

100g MEDIUM CRYSTAL MALT (55 °L)


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

87g GOLDING 5%AA @ 60 MINUTES

28g FUGGLE 4.2%AA @ 1 MINUTE


ADDITIONS

1 TSP IRISH MOSS @15 MINUTES


YEAST

1ST CHOICE: WLP 002 ENGLISH ALE / WYEAST 1968 LONDON ESB (Fullers, London)

SIERRA NEVADA PALE ALE

AMERICAN PALE ALE - ALL GRAIN
20 LITRES | ABV 5.5 | IBU 32 | SRM 5 | MASH EFFICIENCY 80%
PRE BOIL 24L | ORIGINAL GRAVITY 1058 | FINAL GRAVITY 1016

MALT

4.5kg PALE ALE MALT

100g MEDIUM CRYSTAL MALT (60 °L)


METHOD (or use your own)

Mash grain in 24L water @ 66/68C for 90 minutes

Sparge with 4L of water @ 68C

Boil for 60 minutes adding hops as specified

At flame out let wort rest for 20 minutes before proceeding to cool and transfer to fermenter.

HOPS

32g NUGGET 8.2%AA @ 60 MINUTES

15g PERLE @ 15 MINUTE

32g CASCADE  @ 1 MINUTE


ADDITIONS

1 TSP IRISH MOSS @15 MINUTES


YEAST

1ST CHOICE: WLP 001 CALIFORNIAN ALE / WYEAST 1056 American Ale Yeast (Sierra Nevada)

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