BALAKLAVA - 4.7% ABV

BALAKLAVA    LIGHT ALE

This brew is dedicated to the best Officer

I have had the honour to work for.

 

Captain Peter Duckworth

 

The Badge had pride and place on his

Office door! A true Officer and Gentleman.

 

     “DEATH OR GLORY”

             Charge of the Light Brigade

                       Balaklava 1854

 

My ancestors would have fought the British

during this campaign!

 

Fine balance of malt, hops and fruit finish

 

4.7% ABV                   OG 1046      5 Gallons

                                   

Ingredients

 

Malt

Pale malt                                   5200g    100%

 

Hops

Progress hops                    43g (start of boil)

Whitbread Golding hops   28g (start of boil)

East Kent Goldings 15g (last 15 minutes)

 

Yeast

Safale S-04 or Whitbread or Nottingham

 

Mash Tun - Mashing

Step 1:          Start mash at 66ºC and rest for 30 minutes

Step 2:           Raise temperature to 66 ºC rest for 30 minutes

Step 3:           Raise temperature to 77º C and transfer to boiler

 

Total mashing infusion 90 minutes

 

Sparge

Transfer the hot liquor to the Copper and Sparge the remaining Mash/Grist

 

The Copper - Boiling of the Wort

Step 1:           Add Progress and Whitbread Goldings hops at the beginning of the boil

Step 2:           Add East Kent Goldings hops for the last 15 minutes

Irish Moss 1 tsp Last 15 minutes

                       

Total boiling time 2 hours

 

Transfer wort to the fermentor

Add yeast Oz/gal

Fermentation temperature start at 12ºC

 

Add finings a few days before the beer is to be drunk

TRAFALGER - 5.9% ABV

TRAFALGER    DARK RUBY ALE

 

Superb dark ale. Rich, mouth filling malt and hops

With fruit finish.

 

5.9% ABV                      OG 1058      5 Gallons

                                               

Ingredients

 

Malt

Pale Malt                                   5000g          75%

Crystal Malt                               1650g          5%

 

Hops

Fuggles hops                         42g (start of boil)

Kent Goldings                        35g (start of boil)

Kent Goldings                        20g (last 15 minutes)

 

Yeast

Nottingham

 

Mash Tun - Mashing

Step 1:          Start mash at 65ºC and rest for 30 minutes

Step 2 :        Raise temperature to 72º C rest for 30 minutes

Step 5:           Raise temperature to 78º C rest for 30 minutes

Step 6:           Raise temperature to 78º C and transfer to boiler

 

Total mashing infusion 2 hours

 

Sparge

Transfer the hot liquor to the Copper and Sparge the remaining Mash/Grist

 

The Copper - Boiling of the Wort

Step 1:           Add Fuggles and Goldings hops to the wort at the beginning of the boil

Step 2:           Add the remaining Goldings hops 15 minutes before the end

Irish Moss 1 tsp Last 15 minutes

                       

Total boiling time 2 hours

 

Transfer wort to the fermentor

Add yeast 0.20 Oz/gal

Fermentation temperature start at 18ºC

 

Add finings a few days before the beer is to be drunk

 

THREE LIONS - 4.5% ABV

Three Lions   English Ale

 

Light Copper Ale Malt in the Mouth Fruit Finish

 

4.5% ABV                              OG 1044   5 Gallons   

 

Ingredients

 

Malt

Morris Otter Pale Malt             4750g       96%

Crystal Malt                               180g         3.75%

Chocalate Malt                         12g           0.25%

 

Hops

Progress hops                             62g (start of boil)

Styrian Goldings hops                14g (dry hop)

 

Yeast

WYeast 1098 British Ale

 

Mash Tun – Mashing

Step 1:          Start mash at 65ºC raise to 67% rest for 30 minutes

Step 2 :        Raise temperature to 78º C and Transfer

 

Total mashing infusion 90 Minutes

 

Sparge

Transfer the hot liquor to the Copper and

Sparge the remaining Mash/Grist

 

The Copper - Boiling of the Wort

Step 1:           Progress hops at the beginning of the boil

Irish Moss 1 tsp Last 15 minutes

                       

Total boiling time 2 hour

 

Transfer wort to the fermentor

Add yeast 0.20 Oz/gal

Fermentation temperature start at 18ºC

 

Transfer beer to the barrel

Dry hop with Styrian hops                          14g

 

Add finings a few days before the beer is to be drunk

 

MOONSHINE

MOONSHINE      

 

Rich dark bitter tasty ale complex flavours

 

6% ABV         OG 1060      5 Gallons                                          

 

Ingredients

 

Malt

Pale malt                                   6210g    90%

Crystal malt                               345g      5%

Roast barley                             345g      5%

 

Hops

Whitbread golding hops    80g (start of boil)

Cascade hops                    15g (last 15 minutes)

 

Yeast

Safale S-04

 

Mash Tun - Mashing

Step 1:          Start mash at 66ºC and rest for 30 minutes

Step 2:           Raise temperature to 66 ºC rest for 30 minutes

Step 3:          Raise temperature to 68º C rest for 20 minutes

Step 4:           Raise temperature to 72º C rest for 20 minutes

Step 5:           Raise temperature to 77º C and transfer to boiler

 

Total mashing infusion 2 hours

 

Sparge

Transfer the hot liquor to the Copper and Sparge the remaining Mash/Grist

 

The Copper - Boiling of the Wort

Step 1:           Add Whitbread goldings hops at the beginning of the boil

Step 2:           Add Cascade hops for the last 15 minutes

                       

Total boiling time 2 hours

 

Transfer wort to the fermentor

Add yeast 0.066 Oz/gal

Fermentation temperature start at 12ºC

 

Add finings a few days before the beer is to be drunk

SIBERIA

SIBERIA           DARK PORTER

 

Winter Warmer Dark Rich and Spicy dry chocolate

finish with good nut and hop taste

 

5.5% ABV                 OG 1055            5 Gallons                        

 

Ingrediants

 

Malt

Pale malt                                   3264g                         68%

Chocolate malt                         480g                           10%

Roast barley                             432g                           9%

Crystal malt                               336g                           7%

Black malt                                 144g                           3%

Flaked barley                            48g                             1%

 

Hops

Challenger hops                          39g (start of boil)

Hallertau hops                             20g (start of boil)

Bramling cross hops                   20g (start of boil)

 

Yeast

Safale S-04

 

Additional Ingredients

Orange peel

2 whole cloves

Cinnamon

 

Mash Tun - Mashing

Step 1:          Start mash at 67ºC and rest for 20 minutes

Step 2:           Raise temperature to 69 ºC rest for 25 minutes

Step 3:          Raise temperature to 72º C rest for 30 minutes

Step 4:           Raise temperature to 78º C rest for 30 minutes

Step 5:           Raise temperature to 78º C and transfer to boiler

 

Total mashing infusion 2 hours

 

Sparge

Transfer the hot liquor to the Copper and Sparge the remaining Mash/Grist

 

The Copper - Boiling of the Wort

Step 1:           Add all the hops at the beginning of the boil

Step 2:           Add all the additional ingredients

                       

Total boiling time 2 hours

 

Transfer wort to the fermentor

Add yeast 0.066 Oz/gal

Fermentation temperature start at 12ºC

 

Add finings a few days before the beer is to be drunk

HONEY BEEr

HONEY BEER       

 

Rich tasty ale complex flavours with honey finish

 

5.1% ABV           OG 1050               5 Gallons                     

 

Ingredients

 

Malt

Pale malt                                   5400g                         90%

Crystal Malt                               600g                           10%

 

Hops

Target hops                                 39g (start of boil)

Challenger hops                          22g (start of boil)

Northdown hops                          15g (start of boil)

Golding hops                               15g (last 15 minutes)

 

Yeast

Safale S-04

 

Additional Ingredients

Honey                                           9g (start of boil)

 

Mash Tun - Mashing

Step 1:          Start mash at 45ºC and rest for 30 minutes

Step 2:           Raise temperature to 52 ºC rest for 30 minutes

Step 3:          Raise temperature to 62º C rest for 20 minutes

Step 4:           Raise temperature to 72º C rest for 20 minutes

Step 5:           Raise temperature to 78º C and transfer to boiler

 

Total mashing infusion 2 hours

 

Sparge

Transfer the hot liquor to the Copper and Sparge the remaining Mash/Grist

 

The Copper - Boiling of the Wort

Step 1:           Add Target, Challenger and Northdown hops at the beginning of the boil

Step 2:           Add the honey

Step 3:           Add Golding hops for the last 15 minutes

 

Irish Moss 1 tsp last 15 minutes

                       

Total boiling time 2 hours

 

Transfer wort to the fermentor

Add yeast 0.066 Oz/gal

Fermentation temperature start at 12ºC

 

Add finings a few days before the beer is to be drunk

 

 

St Georges Ale

St Georges Ale   Pale Ale

 

Delectable brew with good hop character

 

4.7% ABV               OG 1047            5 Gallons         

 

Ingredients

 

Malt

Pale malt                          4950g    94.2%   

Crystal malt                      15g        2.9%

Caramal malt                   15g        2.9%

 

Hops

Fuggles hops                   75g (start of boil)

Challenger hops              20g (last 20 mnutes)

Dried Elderflower            15g (last 15 minutes)

Challenger hops              15g (last 5 minutes)

 

Yeast

Nottingham

 

Mash Tun - Mashing

Step 1:          Start mash at 65ºC raise to 78º C for 90 minutes

 

Total mashing infusion 90 minutes

 

Sparge

Transfer the hot liquor to the Copper and Sparge the remaining Mash/Grist

 

 

The Copper - Boiling of the Wort

Step 1:           Add Fuggles hops at the beginning of the boil

Step 2:           Add Challenger hops 20 minutes before the end

Step 3:           Add the Elderflower last 15 minutes

Step 4:           Challenger last 5 minutes

 

Irish Moss 1 tsp Last 15 minutes

                       

Total boiling time 90 minutes

 

Transfer wort to the fermentor

Fermentation temperature start at 20ºC

 

Add finings a few days before the beer is to be drunk

FIRE WATER

FIRE WATER   RED ALE

 

Red Smokey ale with a chilli warmth flavour

 

4.8% ABV                  OG 1047               5 Gallons   

 

Ingredients

 

Malt

Munich malt                               2804g          65%   

Smoked malt                            863g            20%

Melanodin malt                         561g            13%

Caramunich                              86.3g           2%

                                

Hops

Bramling Cross hops                  34g

Bullion hops                                 23g

Northdown hops                          21g

 

Yeast

Burton Ale WLP023

 

Mash Tun - Mashing

Step 1:          Start mash at 60ºC rest for 25minutes

Step 2 :        Raise temperature to 67º C rest for 20minutes

Step 3:           Raise temperature to 70º C rest for 20 minutes

Step 4:           Raise temperature to 75º C rest for 20 minutes and transfer to boiler

 

Total mashing infusion 85 minutes

 

Sparge

Transfer the hot liquor to the Copper and Sparge the remaining Mash/Grist

 

The Copper - Boiling of the Wort

Step 1:           Add 90% of hops start of the boil

Step 2:           5 Jalapeño/Chili Peppers washed and halved 20 minutes before end. Use a hessian bag for the chili’s to make life easy to remove!

Step 3:           Remaining 10% of hops 5 minutes before end

                       

Total boiling time 90 minutes

 

*Test Wort for chili warmth if not warm enough Leave in the fermentor, otherwise remove them.

 

Transfer wort to the fermentor

Add yeast 0.13 Oz/gal

Fermentation temperature start at 20ºC

 

Add finings a few days before the beer is to be drunk

 

If bottling for a special kick add a small chili to the bottle (Wash and microwave the chilli to remove any microbes)

 

 

COAL PORTER

COAL              PORTER

 

Dark delectable brew with good hop character

 

5.6% ABV                 OG 1051    5 Gallons                        

 

Ingredients

 

Malt

Pale Malt                                   3178g                         74%

Crystal Malt                               454g                           11%

Black Malt                                 227g                           5%

Chocolate Malt                         227g                           5%

Roasted Barley                        227g                           5%  

 

Hops

Northern Brewer hops                28g (start of boil)

Cascade hops                             15g (start of boil)

Golding hops                               15g (start of boil)

Cascade hops                             15g (last 10 minutes)

 

Yeast

Whitbread

 

Mash Tun - Mashing

Step 1:          Start mash at 65ºC raise to 67% rest for 30 minutes

Step 2 :        Raise temperature to 72º C rest for 35 minutes

Step 3:           Raise temperature to 78º C rest for 35 minutes

Step 4:           Raise temperature to 78º C and transfer to boiler

 

Total mashing infusion 2 hours

 

Sparge

Transfer the hot liquor to the Copper and Sparge the remaining Mash/Grist

 

 

The Copper - Boiling of the Wort

Step 1:           Add Northern Brewer, Golding and Cascade hops at the beginning of the boil

Step 2:           Add the remaining Cascade hops 10 minutes before the end

Irish Moss 1 tsp Last 15 minutes

                       

Total boiling time 2 hours

 

Transfer wort to the fermentor

Add yeast 0.20 Oz/gal

Fermentation temperature start at 18ºC

 

Add finings a few days before the beer is to be drunk