JBK Prize Winning Recipes

[flytact]

First Place Local contest "Session" category. Meaning not "Hoppy" or "Malty" or "Yeasty".....
Best Bitter
Batch Size: 39.75 L
7.37 kg Pale Malt, Maris Otter
0.20 kg Caramel/Crystal Malt - 30L
0.20 kg Caramel/Crystal Malt - 80L (
14.17 gm Williamette [4.80 %] (60 min)
28.35 gm Centennial [9.10 %] (60 min)
56.70 gm Williamette [4.80 %] (30 min)
56.70 gm Styrian Goldings [5.40 %] (15 min)
28.35 gm Williamette [4.80 %] (15 min)
70.87 gm Styrian Goldings [5.40 %] (0 min)
2.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
0.43 kg Brown Sugar, Dark (50.0 SRM) Sugar 5.20 %
Wyeast 1098 - Brittish Ale

Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 20.26 L of water at 75.4 C 67.8 C
Notes:
------
Need 20 IBU for boil then 30, 15 and steep additions to get to about 30 IBU
Add brown sugar at 5 min
1.039 gravity before boil

[flytact]

First Place Local contest "Roasty" category. Meaning not "Hoppy" or "Malty" or "Yeasty".....
Export Stout
Batch Size: 19.87 L
4.08 kg Pale Malt (2 Row) UK
0.34 kg Black Barley (Stout) (500.0 SRM)
0.27 kg Caramel/Crystal Malt - 10L
0.27 kg Caramel/Crystal Malt - 80L
0.23 kg Chocolate Malt (450.0 SRM)
27.97 gm Nugget [12.79 %] (60 min)
27.97 gm Challenger [6.10 %] (15 min)
28.35 gm Challenger [6.10 %] (0 min)
1 Pkgs Irish Ale (Wyeast Labs #1084)

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 13.54 L of water at 74.4 C 67.8 C

[naffolddog]

1st Place in the American Pale Ale class at the THBF 2011 ‘Spring Thing’ at Church End Brewery.

Simcoe APA

Fermentables
4.5kg Maris Otter pale malt
500g Vienna malt
500g Torrified Wheat
300g Light Crystal malt
200g Cara Red

Hops
Simcoe 10g First wort hops
Simcoe 20g @ 75 mins
Simcoe 30g @ 5 mins
Simcoe 60g Dry hopped in secondary FV

Boil duration 75mins
Brewlength 25 litres
Mash Efficiency 75%
OG 1.055
FG 1.014
ABV 5.5%
Bitterness 42 IBU
Colour 13 EBC

Yeast
White Labs WLP 001 Californian Ale Yeast

[naffolddog]

2nd Place in the Ordinary Bitter class at the THBF 2011 ‘Spring Thing’ at Church End Brewery.

Chiswick Pride

Fermentables
3.45kg Maris Otter pale malt
390g Medium Crystal Malt

Hops
Target 18g @ 75mins
Challenger 8g @ 15 mins
Northdown 8g @ 15 mins
Golding 28g Dry hopped in Fermenter
Golding 28g Dry hopped in secondary FV

Boil duration 75mins
Brewlength 23 litres
Mash Efficiency 75%
OG 1.039
FG 1.009
ABV 4.0%
Bitterness 33 IBU
Colour 14 EBC

Yeast
Wyeast 1968 London ESB Ale Yeast

[Fido97]

Hi, Styrian Stunner looks very interesting. Do you know the OG and FG targets? Cheers

[vacant]

Hi, Styrian Stunner looks very interesting. Do you know the OG and FG targets? Cheers

BeerEngine will work it out for you

[Swoonara]

By request, "Frank as Apollo" which won Thornbridge GBHBC 2011 (adapted to 25 litres)

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 9 lbs. 5.3 oz 4230 grams 85%
Munich Malt 20 EBC 1 lbs. 1.6 oz 495 grams 10%
Caramunich II 124 EBC 0 lbs. 8.7 oz 245 grams 5%


Hop Variety Type Alpha Time lb: oz grams Ratio
Simcoe Whole 12.7 % 90 mins 0 lbs. 0.5 oz 13 grams 10.8%
Simcoe Whole 12.7 % 15 mins 0 lbs. 0.7 oz 20 grams 16.2%
Apollo Whole 19.5 % 15 mins 0 lbs. 0.7 oz 20 grams 16.2%
Apollo Whole 19.5 % 0 mins 0 lbs. 1.6 oz 46 grams 37.8%
Columbus (Tomahawk) Whole 15 % 0 mins 0 lbs. 0.8 oz 23 grams 18.9%


Final Volume: 25 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Total Liquor: 35.5 Litres
Mash Liquor: 12.5 Litres
Mash Efficiency: 77 %
Bitterness: 47.3744978486386 EBU
Colour: 19 EBC

Yeast, White Labs WLP001
Dry hopped with 40g Apollo for 1 week

The version that Thornbridge made had the same grist (upped to 4.7%), but they replaced Simcoe with a tiny amount of Celeia and moved all the Apollo and Columbus to the end of the boil. Their hop utilisation means that even after the boil, high alpha hops still provide a load of IBUs. The Celeia was the lowest alpha hop they had, and was really just there to stop the thing boiling over.

[WishboneBrewery]

@Swoonara
At work they use a hop utilisation setting of 65% this must help take into account the Massive hop additions at the end of boil that will sit in the hot wort for over an hour while the wort is transferred and cooled on on its way to the fermenting vessel.

[alix101]

I'm almost certain they use us05.

[Scotty]

By request, "Frank as Apollo" which won Thornbridge GBHBC 2011 (adapted to 25 litres)

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 9 lbs. 5.3 oz 4230 grams 85%
Munich Malt 20 EBC 1 lbs. 1.6 oz 495 grams 10%
Caramunich II 124 EBC 0 lbs. 8.7 oz 245 grams 5%


Hop Variety Type Alpha Time lb: oz grams Ratio
Simcoe Whole 12.7 % 90 mins 0 lbs. 0.5 oz 13 grams 10.8%
Simcoe Whole 12.7 % 15 mins 0 lbs. 0.7 oz 20 grams 16.2%
Apollo Whole 19.5 % 15 mins 0 lbs. 0.7 oz 20 grams 16.2%
Apollo Whole 19.5 % 0 mins 0 lbs. 1.6 oz 46 grams 37.8%
Columbus (Tomahawk) Whole 15 % 0 mins 0 lbs. 0.8 oz 23 grams 18.9%


Final Volume: 25 Litres
Original Gravity: 1.046
Final Gravity: 1.011
Alcohol Content: 4.5% ABV
Total Liquor: 35.5 Litres
Mash Liquor: 12.5 Litres
Mash Efficiency: 77 %
Bitterness: 47.3744978486386 EBU
Colour: 19 EBC

Yeast, White Labs WLP001
Dry hopped with 40g Apollo for 1 week

The version that Thornbridge made had the same grist (upped to 4.7%), but they replaced Simcoe with a tiny amount of Celeia and moved all the Apollo and Columbus to the end of the boil. Their hop utilisation means that even after the boil, high alpha hops still provide a load of IBUs. The Celeia was the lowest alpha hop they had, and was really just there to stop the thing boiling over.

I like the sound of both but surely changing hop schedule and upping the ABV means a different beer? Smells of intellectual copyright to me.

[worcshopshop]

I found this recipe on Brew Uk.....

Recipes - Frank As Apollo

In September 2011 Thornbridge Brewery, Nicholson's Pubs and BrewUK launched a quest to find the best home brewed beer in the UK.

Over 120 entries were submitted for the competition and after judging by some of the UK's leading beer experts, Paul Carruthers' "Frank As Apollo" 4.6% Premium Bitter was judged a worthy winner for brewing at Thornbridge and being available nationally through Nicholson's pubs.

To Celebrate the launch of the 2012 Home Brew Challenge here is the winning recipe so get your brewing brains inspired.


To make 23 Litres.

O.G. 1045
P.G. 1009
ABV 4.6%


Grist:
3.772kg Maris Otter Pale Malt


467g Munich Malt

238g Cara Munich Malt
(assumes 75% effeciency)

Hops:
Start of boil 72g Celeia Hops (45.1 IBU)
End of boil 47g Apollo Hops

Dry hop for 1 week with 50 g of Apollo hops after primary fermentation.

Method:
Mash temp 65C 60mins
Sparge temp 74C
Boil 70 minutes as vigorously as possible
Irish Moss or Protafloc in last 15 mins

Fermentation and conditioning:
Yeast = Wyeast 1056, White Labs WLP001 or US-05


Fermentation temp 19oC
Should ferment in 7 days
Condition for 7 days at 12oC
Fine and serve 12oC

[verno]

Entered this into our clubs British Beer Fest ( http://www.SODZ.org ) and won first place in 8a Ordinary Bitter. Scored 40.5

Styrian Stunner
23 L
4.76 Kg Maris Otter 2-Row
51 Grams of Styrian Golding alpha 3.5 at 90 minutes
24 Grams of Styrian Golding alpha 3.5 at 15 minutes
11 Grams of Stryian Golding alpha 3.5 at 7 minutes
Irish Moss at 15 minutes

Yeast
2nd Generation of Wyeast 1469 Timothy Taylor

I am shortly going to make this but probably with WLP002 as I have some (and don't have the Tim Taylor strain). I would also like to try late hopping half the batch in a different FV. I have a choice of the following hops I have left over, not being that strong on hop flavours, can anyone make suggestions. The obvious choice would be the fuggles but I wonder if trying something different might make it interesting:

100g Fuggles
40g Amarilo
40g Centennial
40g Northern Brewer

Thanks