NHC 2014 Medal Winning Recipes
Better late than never. The obligatory post of Recipes for those willing to share of their Medal Winning Beers, over the last couple of years, I've found this thread to be very insightful, in the improvement of my beers.
So post your recipes here, and give some people inspiration. Here's my English Brown Ale - Black Sheep Yorkshire Brown
33/50 - Bronze
I run BIAB No Sparge, which has its efficiency issues, but I'm happy with this one.
4.7kg Maris Otter
0.5kg torrified Wheat
0.35kg Caramunich II
0.29kg Pale Chocolate (Gladfields)
60min Hop - 20gEKG, 25g NZ Fuggles
0 min Hop - 30g EKG
Yeast Wyeast1469 West Yorkshire.
1054-1015
https://nhc.soba.org.nz/brewer/entries/1176/score/share?k=0cb124 Notes are here.
Share away.
Replies to This Discussion
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Permalink Reply by Crusader-Rob on
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Nice one, My porter received a lowly 8/50, lol. Any tips you can offer to improve?
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Permalink Reply by Ryan Perkins on
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This was only the second porter I have made, the first was an absolute disaster. Somehow I stuffed up on volumes and a 5% beer turned into 8% beast that was severely under pitched and tasted nasty. So based on this I couldn't really offer anything you probably don't already know.
Your English brown looks good. I have some left over fuggles and EKG so might have to give it a go. I have a pack of US-04 to use up how do you think it would go with that?
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S04 would work, but I would suggest the correct yeast, its pretty important to the beer, that ester profile is really nice, dark fruits etc.
If you had to use a dry yeast, I would probably suggest the Newcastle dark or Burton ale from MJ.
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Thanks Rob I'll give the wyeast a go.
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No worries Ryan. Fresh Yeast is best :)
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Permalink Reply by Richard Jack on
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Anyone know Brendan Bransgrove? I'd be really interested to hear about his gold medal session ale. You know, summer time...
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Permalink Reply by Peter Smith on
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Permalink Reply by Scott Lyon on
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Hi,
Here is my best result recipe, 37/50 in the robust porter style.
I adapted it a bit from the original recipe off the beer smith recipes site called "power pack porter", most of the judging comment suggested increasing the dark grains a bit, from memory I think I reduced them from the original.
I like this thread, always interesting to see what others are up to, Richards beers sound awesome!
Cheers all
Mashed at 65C
Fermented at 19C
Type: All Grain
Batch Size: 43.00 l
Boil Size: 52.88 l
Boil Time: 60 min
End of Boil Vol: 48.88 l
Final Bottling Vol: 39.00 l
Fermentation: Ale, Single StageDate: 16 Jun 2013
Brewer: Scottie
Asst Brewer:
Equipment: Scotties three vessel setup
Efficiency: 75.00 %
Est Mash Efficiency: 82.0 %
Taste Rating: 30.0Taste Notes: Good beer, well liked. Got a bronze at 2014 NHC, 37ptsIngredients Amt Name Type # %/IBU 5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 - 5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 - 5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 3 - 9.00 kg Pale Malt, Golden Promise (Thomas Fawcett) (5.9 EBC) Grain 4 85.7 % 0.60 kg Chocolate Dark(Briess) (600.0 EBC) Grain 5 5.7 % 0.45 kg Black (Patent) Malt (985.0 EBC) Grain 6 4.3 % 0.45 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 7 4.3 % 50.00 g Pacific Jade [14.00 %] - Boil 60.0 min Hop 8 37.6 IBUs 2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 - Gravity, Alcohol Content and Color
Est Original Gravity: 1.056 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 37.6 IBUs
Est Color: 61.2 EBCMeasured Original Gravity: 1.057 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 5.5 %
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