fave recipe

[phill71]

I have the Real Ale recipe book by Graham Wheeler and can't make my mind up which bitter to make next (currently fermenting London Pride).

I would like to know what you've brewed from this book, how it turned out and which you reckon is the best recipe.

Cheers

[Thorbz]

My first AG was Archers Best, which despite a lack of water treatment, was a complete revelation after kit brewing. I've also done Ringwood Porter and Fuller's London Porter, both of which were great. Probably my favourite so far from BYOBRA would be Theakston Old Peculier, whick surpassed the real thing in a blind taste test. If you do a half-decent job on the brew day, I don't think you can go too far wrong with any of the BYOBRA recipes.

Best of luck with whatever you choose.

[seymour]

Felinfoel Double Dragon and Sarah Hughes Dark Ruby Mild are consistently delicious, as attested by numerous members here.

...If you do a half-decent job on the brew day, I don't think you can go too far wrong with any of the BYOBRA recipes.

Best of luck with whatever you choose.

+1

[critch]

that book did me proud for years, till i felt able to make my own recipes

[Pilly170]

I've done London Pride and the Timothy Taylors Landlord. Both Pretty good.

[Rick_UK]

My faves so far are the Guinness, Fullers Porter and Pendle Witch.

TBH I think clone brews only get you so far as they are based on commercial brews for wider market appeal. My best beers have been my own recipes brewed to my preferences often with some unusual ingredients or combinations. However I have only been able to do this by trying lots of recipes learning what works together.

Rick

[phill71]

Yeah Cheers Rick

The book does have loads of inticing recipes, but I've noticed a lot of them include sugar.

This seems to put me off them a bit & I'm not totally sure why, prob because I think a pure all grain recipe shouldn't need sugar but I could also be missing out on some cracking recipes.

Regarding your own masterpieces...would you care to share any of your triumphs (the recipes I mean, not the actual beer...although )

Cheers

[seymour]

The book does have loads of inticing recipes, but I've noticed a lot of them include sugar.

This seems to put me off them a bit & I'm not totally sure why, prob because I think a pure all grain recipe shouldn't need sugar but I could also be missing out on some cracking recipes...

Fear not sugar. The downsides are greatly exaggerated by homebrewers. Few of your favourite commerical beers are truly all-grain.

[simmyb]

I did the Hop Back Mild which is excellent, just drinking one now! Think it suited my London water well. Also the Exe Valley Autumn Glory was lovely, a really nice golden bitter. Yum!

[Rick_UK]

Regarding your own masterpieces...would you care to share any of your triumphs (the recipes I mean, not the actual beer...although )

Cheers

Current smoked stout is pretty awesome. Recipe as follows for 25l at @80% efficiency:
3.5kg base malt (MO)
500g Munich Malt
250g roasted barley
250g chocolate malt
100g black malt
250g wheat malt
250g Bavarian smoked malt

Northern Brewer bittering hop to 40ibu
18g fuggles @t-10

Single infusion mash at 67'C for 90mins
Fermented at 20'C with Windsor Ale Yeast
OG 1048, FG 1015

Drinking a pint as I write. If your passing here your more than welcome to a pint!

Rick

[phill71]

Cheers Rick

Thanks for recipe and the offer.

Sound like a cracking pint. I made a chocolate and coffee stout (prior to sorting my water treatment) & inspite of probalbly not having the right water profile for a stout, it still went down well and I thought it was gorgeous pint.

I think it could well be time for another stout.

[seymour]

...I've also done Ringwood Porter and Fuller's London Porter, both of which were great...

Thorbz, which did you prefer?

[CestrIan]

I spent a week drinking Exmoor Gold on holiday in Devon in July this year. It really is a fantastic drop.

I made a batch when I came back and it is pretty close to the real thing. Challenger, EKG and Styrian Golding. Yumm!!

[Thorbz]

...I've also done Ringwood Porter and Fuller's London Porter, both of which were great...

Thorbz, which did you prefer?

The Fuller's probably edged it. Since brewing it I've made a couple of beers with the Thames Valley 3 strain , both of which have been excellent, so a re-brew with TV3 is on the cards.

[simmyb]

The book does have loads of inticing recipes, but I've noticed a lot of them include sugar.

This seems to put me off them a bit & I'm not totally sure why, prob because I think a pure all grain recipe shouldn't need sugar but I could also be missing out on some cracking recipes...

Fear not sugar. The downsides are greatly exaggerated by homebrewers. Few of your favourite commerical beers are truly all-grain.

Me too, when flicking through the recipes, I scan the ingredients and if I see sugar I tend to move on. Perhaps I have been too hasty...