HBF Competition 1st/2nd/3rd Place Winners Recipes

[JFB]

October 16 first place.


Ok first a big thanks to DoctorMick and the other forum members for setting this up.
I'm really pleased with the results as the method of my brewing is very simple and it shows that good beer can be made by all with out tons of kit.

So the recipe is tweaked Greg Hughes black ipa malt bill and my hop bill.
BIAB and no chill(I recently read an article on the web that said you cant no chill IPA's)

23L
pale malt 6k
choc malt .225
roast barley .170

70 min boil
citra 20g FWH
cascade 20g FWH
Apollo 30g @ 50 min
irish moss tspn @15 min
citra 10g in cube @80c
cascade 10g in cube @80c
citra 30g dry hop day 5
cascade 30g dry hop day 5
simcoe 30g dry hop day 5

mashed @ 65c for 50 mins then dunk sparged @74c for 15 mins

OG 1056 FG 1012 5.7 abv

Ferment at 18c with mangrove jacks m44 yeast

The beer was drunk six weeks after bottling which is lucky as early on the roast barley was quite harsh! but seemed to mellow out with the hops as time went on.

If you would like to discuss this recipe you can find the original here - http://www.thehomebrewforum.co.uk/showthread.php?t=67375

 

[Grizzly299]

Thanks for taking the time to organise a competition and taking the time to sample my beer. Congratulations to the winner @JFB and runner up @dan125

Here is my recipe, I didn't originally create it as an IPA, but I made some adjustments and ramped up the hops a little so that I could enter it into the competition. :thumb:

Just a note, this beer is intended to be hazy and should be served as such.No need for finings.

Enjoy!


Otterly Awry- Belgian/Bavarian Rye IPA

Target OG: 1.052
Approximate FG: 1.14-1.016
IBU’s: 41~
Colour: 9.7 SRM
Target Fermenter Volume: 21 Litres
Brewhouse Effciency: 72%~
Mash Temperature: 67°
Mash Time:60 mins
Mash type: Single Infusion
Yeast: Magrove Jacks M20
Boil Time: 60 mins

Grain Bill

Maris Otter: 2Kg
Pale Wheat Malt :1.3Kg
Pale Rye Malt: 1Kg
Oat Malt:0.21Kg
CaraRye: 0.45Kg
Torrified Wheat: 0.21Kg
Oat Hulls: 0.3Kg

Boil Additions (All Hops in pellet form)

Azacca - 20g @ 40mins
Mandarin Bavaria - 15g @15 mins
Mandaina Bavaria - 10g @5 mins
Azacca - 5g @0 mins
Mandarina Bavraria - 10g @0mins
Bitter Orange Peel - 3tbsp @ 0 mins

Dry Hops


Dry hops are to be added four days prior to bottling.

20g Mandarina Bavaria
5g Azacca

Fermentation

Pitch yeast at 18-20°C and allow fermentation temperature to free rise in an ambient air temperature between 16 and 18°C. Leave in primary fermenter for three weeks, adding dry hops 4 days prior to bottling. Cold crash fo 24hrs prior to bottling to help drop the hops out of the beer.

Conditioning & Maturation

When priming aim for 2- 2.5 volumes of C02.Condition for two weeks at room temperature after bottling. Move to a cool area and allow to mature for four to six weeks before cracking one open.

If you would like to discuss this recipe you can find the original here - http://www.thehomebrewforum.co.uk/showthread.php?t=67368

 

[dan125]

Here's my recipe too

Great work getting the comp up and running :thumb:
Here's to many more :drink:


I'd been wanting to make a 'traditional' IPA for a while and the comp seemed like a good excuse.
The simple recipe was based on Martyn Cornell's blog post about a collaborative brew he did with Brains: http://zythophile.co.uk/2012/06/17/how-i-brewed-my-own-ipa-at-brains/
I brewed this back on 31st July as I wanted it to have decent maturing time (although not as long as a real 19th Century IPA would have done)


Colonel Cornell's East India Pale Ale

24L batch
OG 1.056
FG 1.007
6.5% ABV
50ish IBUs

Maris Otter - 6kg
Black malt - 20g
Mash @ 65C

60mins: EKG 80g
10mins: EKG 60g
Dry hop in FV when yeast pitched (for a more aged dry hop flavour): EKG 50g

1pk Notty + 1pk MJ west coast ale yeast, fermented at 17C, rising to 20C to finish

That was meant to be it, but I got worried that there might not being any hop flavour/aroma left by comp time, so chucked another 50g EKG pellets in 2ndry for the last 5 days before bottling.

:

If you would like to discuss this recipe you can find the original here http://www.thehomebrewforum.co.uk/showthread.php?t=67369


.

 

[JFB]

Three Corners Pale Ale

23L
BIAB
No Chill

Marris Otter 2.2k
Pilsner Malt 1.1k
Malted Wheat .340k
Demerara Sugar .275k

Mash @ 63-64.5c (Big fermentability) for 70 mins then dunk sparge @ 78c for 20 mins

60 minute boil

First Gold 35g 40 min
Centennial 20g in cube @ 80c
Motueka 20g in cube @ 80c
Centennial 30g dry hop
Motueka 30g dry hop

US-05 yeast
Ferment @ 18c

OG 1041
FG 1007
4.5 abv

The base malt recipe is from "Radical Brewing by Randy Mosher" with my hop choice and schedule. Hops from three continents(hence the name).

Comments from judge is it could maybe do with some oats to give a more creamy feel and I agree:thumb:

If you would like to discuss this recipe you can find the original here http://www.thehomebrewforum.co.uk/showthread.php?t=67378

 

[DoctorMick]

Bit of a struggle with the prefix here, I'd say it is more of a British style pale but with an American hop.

4.8kg pilsner malt
0.28kg Caramunich
25g Pligrim 60min
20g Citra 15min
20g Citra 5min
30g Citra flameout
30g Citra dry hop 4 days

Pitched WYeast London Ale Yeast

OG should have been 1.048 but I only managed to hit 1.040.
FG 1.011

If you would like to discuss this recipe you can find the original here http://www.thehomebrewforum.co.uk/showthread.php?t=67372

.

 

[Hoddy]

Simary Roscoe

24L Batch

4.2Kg Maris Otter
0.45kg Vienna
0.30kg Flaked oats

Water Profile : Light & Hoppy
5g Calc Carb
3g Gypsum
5g Citric Acid

Target Ph 5.4

Mash Profile - Braumeister
Mash in - 40oC
Protein rest 50oC - 25 mins
Beta Amalyse rest 66oC - 70 mins
Mash out 76oC - 15 Mins

Sparge 76oC - 6 Litres

Boil 70 mins

Pacific Jade - 10g @ 60 mins
Rosemary (fresh) 10g @ 10 mins
Simcoe - 16g @ 10 mins
Simcoe 50g - Steep 30 mins

Mangrove Jacks M44 Yeast fermented at 19oC for 2 weeks

dry hop 70g Simcoe 7 days
dry hop 15g rosemary (fresh) 7 days

OG 1.046
IBU 34
EBC 8.3
ABV 4.7%


If you would like to discuss this recipe you can find the original here http://www.thehomebrewforum.co.uk/showthread.php?t=67410

 

[JFB]

Home Brew Competition 1st place - December 16


Raspberry Wheat Beer
23L

Larger malt 3k
Wheat malt 2.6k

70 min boil

Challenger 20g @ 60 min
Irish moss tsp @ 15 min

WB06 yeast
Raspberry's 3k day 2 of fermentation

OG 1057
FG 1009
ABV 6.3

This is the Greg Hughes recipe bumped up a little.
It keeps really well, I think it was about 6 months old at tasting and probably took 6 weeks to get good.

If you would like to discuss this recipe the original thread is here - http://www.thehomebrewforum.co.uk/showthread.php?t=67980

.

 

[jceg316]

I'm so pleased to have won this competition. The recipe entered is Harry Porter and the Quest for Chicken Nuggets. It was originally based off a Mikkeller recipe but has been changed a couple of times to suit my system and the ingredients I'm more likely to have in stock.

Batch size: 25L
Efficiency: ~70%
OG: 1.059
FG: 1.019
ABV: 5.2%

Grain Bill
2.8kg lager
2.5kg maris otter
0.57kg brown malt
0.4kg flaked barley
0.4kg chocolate malt
80g amber malt

Hops
25g Herkules @ 60 min
16g Lublin @ 15 min
16g Hallertau @ 15 min
16g Hallertau @5 min
13g Willamette @5 min

Yeast
Saflager W-34/70 fermented at ~20°C

Extras
2 vanilla beans cut up into secondary for 1 week
500ml cafetiere coffee into secondary for 1 week

For the coffee I used 500ml water to 50g of Lavazza coffee.

This yeast can take a couple of days before it starts to show signs of fermentation, and can give off horrific sulphur smells for up to 1 week after fermentation is complete. It's a very robust yeast though which seems to accentuate the coffee and vanilla flavours.

 

[dan125]

FAT BLACK HEART - Oatmeal Stout
(named after a track by a favourite band from back in the 90s & not a clone of a Brewdog stout with a similar name) - [ame]https://www.youtube.com/watch?v=_Vv7ovOnJEM[/ame]


25L batch

OG - 1.058
FG - 1.013
5.9% ABV
30ish IBUs

Maris Otter Extra Pale - 2400g
Mild ale malt - 2000g
Naked malted oats - 1200g (meant to have ordered normal oat malt)
Carafa Special 3 - 500g
Swaen biscuit honey malt - 500g
Caramalt - 300g

Mashed @ 66C

Target (pellet-10.5%AA) - 32g - 60mins

Fermented with WLP002 English Ale yeast @ 18C, rising to 20C to finish

My entry was brewed on the 4th Dec and bottled on the 24th, and I think it might benefit from a bit longer in the bottle.

:

 

[strange-steve]

January 2017 competition 3rd place porter:

Oak and Rum Porter

Recipe Specs
----------------
Batch Size (L): 20
Total Grain (kg): 5.88
Total Hops (g): 61
Original Gravity (OG): 1.062
Final Gravity (FG): 1.014
Alcohol by Volume (ABV): 6.3 % after rum addition 7.9%
Colour (SRM): 32
Bitterness (IBU): 33
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
4.500 kg Pale Malt (77%)
0.550 kg Munich I (9%)
0.430 kg Caramunich II (7%)
0.300 kg Chocolate (5%)
0.100 kg Roasted Barley (2%)

Hop Bill
----------------
16 g Challenger Leaf (11.5% Alpha) @ 90 Minutes
20 g Challenger Leaf (11.5% Alpha) @ 15 Minutes
25 g East Kent Golding Leaf (7% Alpha) @ 0 Minutes

Misc Bill
----------------
30 g French Oak Chips for 11 Days (Secondary)
800 ml Spiced Rum @ Bottling

Notes
----------------
Single step Infusion at 67°C for 90 Minutes.
Fermented at 19°C with Danstar Nottingham

The original recipe post is here if you would like to discuss it - http://www.thehomebrewforum.co.uk/showthread.php?t=68581

 

[MyQul]

February 2017 Double IPA

First Place - Strange_Steve

RIPa
American IPA

Recipe Specs
----------------
Batch Size (L): 18
Total Grain (kg): 7.15
Total Hops (g): 277
Original Gravity (OG): 1.082
Final Gravity (FG): 1.021
Alcohol by Volume (ABV): 8.1 %
Colour (SRM): 8
Bitterness (IBU): 53
Boil Time (Minutes): 60

Grain Bill
----------------
5.800 kg Pale Malt (81%)
0.500 kg Flaked Oats (7%)
0.500 kg Wheat Malt (7%)
0.150 kg Carared (2%)
0.100 kg Caramunich III (1.5%)
0.100 kg Rice Hulls (1.5%)

Hop Bill
----------------
27 g Magnum (9.8% Alpha) @ 60 Minutes (First Wort)

10 g Amarillo (6.6% Alpha) @ 5 Minutes
10 g Citra (13.5% Alpha) @ 5 Minutes
10 g Galaxy (16.1% Alpha) @ 5 Minutes
10 g Mosaic (11.7% Alpha) @ 5 Minutes
10 g Simcoe (13.2% Alpha) @ 5 Minutes

15 g Amarillo @ 0 Minutes
15 g Citra @ 0 Minutes
15 g Galaxy @ 0 Minutes
15 g Mosaic @ 0 Minutes
15 g Simcoe @ 0 Minutes

25 g Amarillo @ 7 Days (Dry Hop)
25 g Citra @ 7 Days (Dry Hop)
25 g Galaxy @ 7 Days (Dry Hop)
25 g Mosaic @ 7 Days (Dry Hop)
25 g Simcoe @ 7 Days (Dry Hop)

Notes
----------------
Single step Infusion at 66°C for 60 Minutes
Fermented at 18°C with Wyeast 1098 - British Ale
After 2 days ramp up the temperature by 0.5°/day
Add half of the dry hops after 7 days then the remaining dry hops 4 days later

 

[MyQul]

February 2017 -Double IPA

Second Place - Leon103


You will notice a lot of apollo, mine were a couple of years old and I knew the AA would have dropped so alter slightly.

I also added a small hop tea 5g each of citra and cascade.

Judge stated it was a bit thin. I might have added 100g of oats

 

[MyQul]

February 2017 Double IPA

3rd Place - JFB

Double IPA
12L

Pale malt 3.500
Munich .200
Demerara .350 @ 15 min

90 Minute boil

Cascade 33g @ FWH
Apollo 7g @ 70 min
Cascade 48g @ 10 min
Crystal 18g in cube
Amarillo 18g in cube
Chinook 18g in cube
Cascade 24g dry hop 1
Citra 12g dry hop 1
Chinook 24g dry hop 1
Cascade 12g dry hop 2
Citra 12g dry hop 2
Chinook 12g dry hop2

OG 1074 FG 1010 ABV 8.3

No Chill
Yeast - Safbrew S33
2 weeks in primary and 2 in secondary
Comments from judge said a little to bitter. So maybe if brewed again i'd drop the FWH and add them at five minutes.

 

[strange-steve]

March 2017 - Belgian Ales

Third Place

This was my first attempt at a biere de garde and I was really happy with how it turned out so I entered it in the Irish national competition and was pleasantly surprised that it came second in the farmhouse ale category. The beer which beat me was a saison which went on to win best of show!

For those not familiar with the style (I have very limited experience with the style too) it's a malty, flavourful, lagered ale originating from France, somewhat related to saison but richer in malt flavours and without the spicy phenols. There are 3 types: blonde, ambree and bruin.This recipe is for an ambree version.

Le Maléfice

Recipe Specs
----------------
Batch Size (L): 21
Total Grain (kg): 6.965
Total Hops (g): 32
Original Gravity (OG): 1.078
Estimated Final Gravity (FG): 1.014
Alcohol by Volume (ABV): 8.3 %
Colour (SRM): 9
Bitterness (IBU): 30
Brewhouse Efficiency (%): 74
Boil Time (Minutes): 60

Grain Bill
----------------
4.800 kg Pilsner (69%)
1.500 kg Munich I (21.5%)
0.350 kg Carared (5%)
0.300 kg Granulated Sugar (4%)
0.015 kg Roasted Barley (0.5%)

Hop Bill
----------------
18 g Magnum Pellet (12.5% AA) First Wort
15 g Hallertau Mittlefrueh Pellet (3% AA) @ 15 Minutes (Boil)

Water Treatment (added to RO water)
----------------
0.08g/L Gypsum
0.3g/L Calcium Chloride

Notes
----------------
Single step Infusion at 64°C for 60 Minutes.
Fermented with Wyeast 2565 - Kolsch at 18°C with 1.6L starter.

The judges comments said that the alcohol flavour was a little too strong and that a lower ABV would probably improve this. I don't think that was the problem, I think the brew was just a little young (4 months old at the time of judging) and that another few months would smooth it out a bit.

Another comment was that it was slightly too sweet on the finish, so maybe a lower mash temperature or a higher sugar percentage would help dry it out a tad. Otherwise the comments were all very positive.

 

[JFB]

March 2017 Belgian Ales

First Place

Belgian Golden Strong Ale

19L
BIAB
No Chill

Pilsner malt 4.5k
Wheat malt .300
Brewers sugar .750

70 min boil

ESK 30g @ 40min
ESK 40g in chill cube
Saaz 67g in chill cube

Mangrove Jack M41 yeast
Ferment 20c

OG 1070
FG 1006
ABV 8.4

Give this beer a good two to three months to come good.

 

[Grizzly299]

March 2017 - Belgian Ales

Second Place:-

Here's my recipe.

Magnum AA was 10.2%
Boadicea AA was 5.2%
The Hersbrucker was around 2.5%

60min single Infusion mash.

 

[Grizzly299]

April 2017 - Bitter

First Place

Here's the recipe and some additional notes from my brew calculator recipe sheet output;

​

The first hop addition was a first wort hop addition, meaning the hops were in the kettle as I bought it up to the boil and during the sparging process.

Rehydrate and pitch x2 sachets of Danstar London ESB Yeast. Ferment at 18 degrees C for 3 weeks in the primary fermenter. Bottle or keg and carbonate to 1.5 volumes of C02.

This recipe is my own, and I made it after some considerable research into the bitter style.

Have fun :thumb:

P.S I will advise that the water quantities are particular to my system, you may need to adjust them to fit your system and its own losses etc. The strike temperature is also based on a pre-warmed mash tun so make sure you take that into account.

 

[IainM]

April 2017 -Bitter

Second Place

Here is the recipe I used.

20L batch
4.3kg MO
0.23kg crystal
115g brown
0.23kg aromatic
60 min mash @ 65C
34g EKG (5%) @ 60min
14g EKG (5%) @ 20min
14g EKG (5%) @ flameout
WLP002 English Ale, 1.5L starter
1.046 to 1.007

I actually did this as a 16L maxi-BIAB on the stove top and topped it up in the fv.

 

[jceg316]

Home Brew Competition - October 17

First and second place -


Drunk Monk Dopplebock

This was from a recipe book originally however it wanted quite a lot of ingredients which I couldn't get hold of easily, so I subbed some and made some changed to suit my system.

OG: 1.080
FG: 1.020
ABV: 8%
Efficiency: 79%

Batch size: 25L
Boil size: 30L
IBU: 30

Fermentables
Pale malt 4.54kg
carapils 910g
Munich 910g
Medium crystal 450g
Chocolate 230g
Black 110g
Brown sugar 450g
Molasses 340g

Hops
17g Herkules @ 60min
28g Saaz @ 5 min

Yeast
Saflager W-34/70

These have ad about 8 months in the bottle but hardly any conditioning time in the FV. If I were to do this differently I'd have 6 months conditioning time in secondary.

Ides of March Milk Chocolate Mint Stout

OG: 1.064
FG: 1.021
ABV: 5.6%
Efficiency: ~75%

Batch size: 25L
Boil size: 30L
IBU: 39

Fermentables
Maris Otter 5kg
Chocolate 500g
Black 500g
Roasted barley 300g
Lactose 500g

Hops
20g Polaris @ 60min
40g Polaris @ F.O

Yeast
Safale US-05

Extras:
2 bottles of this before bottling: http://www.home-brew-online.com/spirits-c32/still-spirits-top-shelf-creme-de-cacao-p1996
10 drops of peppermint extract before bottling.

It will have a really minty smell and taste but this evens out after a couple of weeks.

 

[DoctorMick]

Home Brew Competition - October 17 (3rd Place)



Recipe: The Kernel Export India Porter
Style: American Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 23.00 l
Estimated OG: 1.064 SG
Estimated FG: 1.017 SG
Estimated ABV: 6.2 %
Estimated Color: 86.5 EBC
Estimated IBU: 48.0 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 80.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.40 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 78.7 %
0.42 kg Brown Malt (140.0 EBC) Grain 2 6.1 %
0.42 kg Chocolate Malt (950.0 EBC) Grain 3 6.1 %
0.42 kg Crystal, Dark (Simpsons) (240.0 E Grain 4 6.1 %
0.20 kg Black Malt (Simpsons) (1200.0 EBC Grain 5 3.0 %
12.00 g Bramling Cross [7.20 %] - First W Hop 6 8.8 IBUs
20.00 g Galena [15.20 %] - Boil 60.0 min Hop 7 28.0 IBUs
12.00 g Bramling Cross [7.20 %] - Boil 15 Hop 8 4.0 IBUs
17.00 g Bramling Cross [7.20 %] - Boil 10 Hop 9 4.1 IBUs
24.00 g Bramling Cross [7.20 %] - Boil 5. Hop 10 3.2 IBUs
1.0 pkg California Ale (White Labs #WLP00 Yeast 11 -
46.00 g Bramling Cross [7.20 %] - Dry Hop Hop 12 0.0 IBUs


Mash:
-----
Name Description Step Temper Step Time
Mash In Add 24.89 l of water at 73.9 C 69.0 C 60 min