London Amateur Brewers Wiki - User contributions [en-gb]

The Dark Prince

2022-07-20T09:37:22Z

Lee Immins:

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''
[[File:Oaked Dunkel Monkey.jpg|frame|center]]

Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until you are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-20T09:37:05Z

Lee Immins:

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''
[[File:Oaked Dunkel Monkey.jog|frame|center]]

Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until you are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-20T09:35:30Z

Lee Immins:

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''


Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until you are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-20T09:34:43Z

Lee Immins:

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''


Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until yuou are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-20T09:34:08Z

Lee Immins:

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until yuou are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-19T21:32:04Z

Lee Immins:

[[File:Oaked Dunkel Monkey|thumb]]

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until yuou are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-19T21:11:40Z

Lee Immins:

[[File:Oaked munich dunkel.jpg|thumb]]
'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until yuou are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

File:Oaked Dunkel Monkey.jpg

2022-07-19T21:07:21Z

Lee Immins:

The Dark Prince

2022-07-19T20:43:10Z

Lee Immins: /* Water */

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'less flabby' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until yuou are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-19T20:42:20Z

Lee Immins:

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



Third time lucky - I started making this beer 3 years ago, once a year, around October /November so it can lager over winter in the shed. Ive gradually tweaked the melanoidin level (skip this malt and decoct instead if thats' your thing!) and moved to salt-adjusted RO as the first version James Wilson described as having a 'flabby' finish.

The base beer is pretty decent tbh but each year Ive gradually oaked more and more, the vanillin really adds something - obviously oaking is a personal preference so my advice would be 'oak until happy' then enjoy.

== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'crisper' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until yuou are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-19T20:35:40Z

Lee Immins: /* Water */

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'crisper' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until yuou are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-19T20:34:46Z

Lee Immins: /* Process */

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'crisper' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===

Saccharification 68C for an hour
Glycoprotein Rest 72C 15 mins
Mash Out
=== Boil ===

90 minutes
Protofloc or Brew Brite at 15 mins to go
=== Ferment ===

9C for first 70% of gravity drop
12C until finished
15/16C for 3 days diacetly rest
Cold crash, rack/bottle when bright, lager for 3 months
=== Serving ===

Carb to 2.7 vols
[[Category:Recipes]]

===Oaking===
I generally split the batch into normal dunkel and oaked dunkel at kegging. I use oak in the keg - steam sanitised with a little water (then add the water too, loads of flavour :-)
Oak - medium char oak spiral 1g/litre for at least a month, but really until yuou are happy then rack off (I generally just drink it from the keg till its gone)
oak cubes would work well.

The Dark Prince

2022-07-19T20:24:10Z

Lee Immins: /* Ingredients */

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'crisper' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Munich II, Weyermann EBC 24 87.8%
* Melanoidin Light, Weyermann EBC 50 10.8%
* Carafa III, Weyermann EBC 1400 1.4%

But... I only used the Melanoidin Light as there was no standard Melanoidin EBD 70 avalable. If there is then reduce to 7.5% of grist

=== Hops ===

* Hallertau Mittelfruh 40-50g per 33 litres (end boil volume) at 15 mins to go
* Bitter with something noble, or Vic Secret or whatever, to get correct IBU. Add at 60 mins latest or for the full 90 minute boil

=== Yeast ===

German Bock Lager (WLP033)

== Process ==
=== Mash ===


=== Boil ===


=== Ferment ===


=== Serving ===


[[Category:Recipes]]

The Dark Prince

2022-07-19T20:13:16Z

Lee Immins: /* Water */

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


Basically Munich Water. I've used London Water but have moved to RO to try and get a 'crisper' finish.

RO Water, acidified with phosphoric acid to gives an estimated Mash pH of 5.45
Added Calcium Chloride and Gypsum to give absolute ion values of
Ca 59 ppm
Cl2 67 ppm
SO4 56 ppm

SO4/CL2 ratio 0.83

=== Malt ===

* Malt 1, 6 EBC, 4750g, 75.5%
* Malt 2, 400g, 6.4%
* Malt 3, 1300 EBC, 400g, 6.4%

=== Hops ===

* 30g Hop 1 at 60 minutes
* 40g Hop 2 at 5 minutes
* 40 Hop 3 dry hop

=== Yeast ===


== Process ==
=== Mash ===


=== Boil ===


=== Ferment ===


=== Serving ===


[[Category:Recipes]]

The Dark Prince

2022-07-19T20:07:53Z

Lee Immins: /* Statistics */

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU 29
* ABV 4.8%
* OG 1.055
* FG 1.009
* EBC 36

== Ingredients ==
=== Water ===


=== Malt ===

* Malt 1, 6 EBC, 4750g, 75.5%
* Malt 2, 400g, 6.4%
* Malt 3, 1300 EBC, 400g, 6.4%

=== Hops ===

* 30g Hop 1 at 60 minutes
* 40g Hop 2 at 5 minutes
* 40 Hop 3 dry hop

=== Yeast ===


== Process ==
=== Mash ===


=== Boil ===


=== Ferment ===


=== Serving ===


[[Category:Recipes]]

The Dark Prince

2022-07-19T20:04:39Z

Lee Immins: /* Awards */

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



== Awards ==

'''  '''

'''Anglian Craft Brewers Competition 2022''' (Colchester, 07/2022)

1st - Table

2nd - Best in Show

'''LAB Open 2022''' (Hammerton Brewery London, 05/2022)

3rd - Table

== Statistics ==

* IBU xx
* ABV xx%
* OG 1.xxx
* FG 1.xxx
* EBC xx
* xx litres at end of boil.
* xx litres into fermenter.

== Ingredients ==
=== Water ===


=== Malt ===

* Malt 1, 6 EBC, 4750g, 75.5%
* Malt 2, 400g, 6.4%
* Malt 3, 1300 EBC, 400g, 6.4%

=== Hops ===

* 30g Hop 1 at 60 minutes
* 40g Hop 2 at 5 minutes
* 40 Hop 3 dry hop

=== Yeast ===


== Process ==
=== Mash ===


=== Boil ===


=== Ferment ===


=== Serving ===


[[Category:Recipes]]

The Dark Prince

2022-07-19T20:02:28Z

Lee Immins:

'''<big>By Lee Immins</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



== Awards ==

'''  '''

Anglian Craft Brewers Competition 2022 (Colchester, 07/2022)

1st - Table

2nd - Best in Show

LAB Open (Hammerton Brewery London, 05/2022)

1st - Table

== Statistics ==

* IBU xx
* ABV xx%
* OG 1.xxx
* FG 1.xxx
* EBC xx
* xx litres at end of boil.
* xx litres into fermenter.

== Ingredients ==
=== Water ===


=== Malt ===

* Malt 1, 6 EBC, 4750g, 75.5%
* Malt 2, 400g, 6.4%
* Malt 3, 1300 EBC, 400g, 6.4%

=== Hops ===

* 30g Hop 1 at 60 minutes
* 40g Hop 2 at 5 minutes
* 40 Hop 3 dry hop

=== Yeast ===


== Process ==
=== Mash ===


=== Boil ===


=== Ferment ===


=== Serving ===


[[Category:Recipes]]

Recipe Index

2022-07-19T19:44:59Z

Lee Immins: /* 33A: Wood Aged Beer */

This is an index of beer recipes from members of the club. Most of these recipes have had recognition at independently judged competitions or events - honours are listed in the recipe. In other cases the recipe will have been tasted at a meeting and deemed important to add to this collection.

The list is organised as per the [https://www.bjcp.org/bjcp-style-guidelines/ BJCP 2021 style guidelines].

== 1: Standard American Beer ==
=== 1A: American Light Lager ===

[[Tastes Like Freedom]] - James Wilson

== 3: Czech Lager ==
=== 3B: Czech Premium Pale Lager ===

[[Pivovar Bobek Pils]] - Ken Bazley

[[Rossum's Utopian Rebels]] - Rob Gallagher

=== 3C: Czech Amber Lager ===

[[Mendel's Dihybrid Cross]] - Rob Gallagher

=== 3D: Czech Dark Lager===

[[Kafka's Dark Morphosis]] - Rob Gallagher

== 4: Pale Malty European Lager ==
=== 4B: Festbier ===

[[Festooned]] - Guy Asaert

=== 4C: Helles Bock ===

[[Mayday Leap - Maibock]] - Ian Cosier

== 6: Amber Malty European Lager ==
=== 6A: Märzen ===
[[Winner Winner Märzen Dinner]] by James Wilson

== 7: Amber Bitter European Beer ==
=== 7A: Vienna Lager ===
[[LeRoss 35 - Viennaaaa]] by Joell Leskin

== 9: Strong European Beer ==
=== 9A: Doppelbock ===
[[Karl's Global Liberator]] - Rob Gallagher

== 11: British Bitter ==
=== 11B: Best Bitter ===

[[Yorkssex Bitter]] - Steve Smith

=== 11C: Strong Bitter ===

[[Epsom Special Bitter]] - James Wilson

== 13: Brown British Beer ==
=== 13C: English Porter ===

[[Bring Your Daughter to the Porter]] - Lee Immins

== 16: Dark British Beer ==
=== 16D: Foreign Extra Stout ===

[[Fat Cat]] - James Wilson

== 17: Strong British Ale ==
=== 17A: British Strong Ale ===

[[Fullers 1845 Clone]] - Dave Halse

== 18: Pale American Ale ==
=== 18B: American Pale Ale ===

[[American Pale (Citra, Simcoe)]] - Darren Oakley

== 20: American Porter and Stout ==
=== 20B: American Stout ===

[[Hard Top]] - James Wilson

== 24: Belgian Ale ==
=== 24A: Witbier ===

[[Great Galah Aussie Wit]] - Ken Bazley

== 26: Monastic Ale ==
=== 26B: Belgian Dubbel ===

[[Dubbel or Nothing]] - Guy Asaert

=== 26D: Belgian Dark Strong Ale ===

[[Magic Monk]] - Mick Harrison

== 30: Spiced Beers ==
=== 30A: Spice, Herb or Vegetable Beer ===

[[Coconut Porter]] - Ken Bazley

== 33: Wood Beer ==
=== 33A: Wood Aged Beer ===

[[The Dark Prince]] - Oaked Dunkel

'''<big>By </big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style '''



== Awards ==

'''  '''

1st - 

== Statistics ==

* IBU xx
* ABV xx%
* OG 1.xxx
* FG 1.xxx
* EBC xx
* xx litres at end of boil.
* xx litres into fermenter.

== Ingredients ==
=== Water ===


=== Malt ===

* Malt 1, 6 EBC, 4750g, 75.5%
* Malt 2, 400g, 6.4%
* Malt 3, 1300 EBC, 400g, 6.4%

=== Hops ===

* 30g Hop 1 at 60 minutes
* 40g Hop 2 at 5 minutes
* 40 Hop 3 dry hop

=== Yeast ===


== Process ==
=== Mash ===


=== Boil ===


=== Ferment ===


=== Serving ===


[[Category:Recipes]]

== 34: Specialty Beers ==
[[The Top One Percent IPA]] - Low Alcohol IPA - Ken Bazley

[[Low ABV Pale Ale]] - Low Alcohol Pale Ale - Steve Smith

== Templates ==

[[Recipe Template]]

Bring Your Daughter to the Porter

2022-03-28T13:52:56Z

Lee Immins: /* Statistics */

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing, addition of various peppers or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Beer Statistics ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : Ca 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is Lee's go-to yeast, but he has tried a fair few British yeasts and Pacific Ale worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Fermentation ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T17:44:44Z

Lee Immins: /* Measures */

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing, addition of various peppers or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Statistics ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : Ca 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is Lee's go-to yeast, but he has tried a fair few British yeasts and Pacific Ale worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Fermentation ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T17:44:01Z

Lee Immins:

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing, addition of various peppers or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : Ca 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is Lee's go-to yeast, but he has tried a fair few British yeasts and Pacific Ale worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Fermentation ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T17:43:03Z

Lee Immins: /* Water */

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : Ca 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is Lee's go-to yeast, but he has tried a fair few British yeasts and Pacific Ale worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Fermentation ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:24:02Z

Lee Immins: /* Ferment */

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is Lee's go-to yeast, but he has tried a fair few British yeasts and Pacific Ale worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Fermentation ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:23:39Z

Lee Immins: /* Yeast */

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is Lee's go-to yeast, but he has tried a fair few British yeasts and Pacific Ale worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:19:08Z

Lee Immins:

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:18:01Z

Lee Immins:

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''
[[File:The Original Label.jpg|thumb|The original label - brewed for the Black Friday Competition]]

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing,

brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

File:The Original Label.jpg

2022-03-24T16:17:15Z

Lee Immins:

Brewed for the Black Friday Competition

Bring Your Daughter to the Porter

2022-03-24T16:14:18Z

Lee Immins: /* Malt */

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, experimenting with different sugars, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale Chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:14:03Z

Lee Immins: /* Measures */

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, experimenting with different sugars, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.060
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:12:59Z

Lee Immins: /* Hops */

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, experimenting with different sugars, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. Lee has mainly English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:09:50Z

Lee Immins:

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or Brown malt is considered the key factor in this beer - dont skip this ingredient! Because these malts take a while to meld into the beer, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, experimenting with different sugars, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:08:55Z

Lee Immins:

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or brown is considered the key factor in this beer-dont skip this ingredient! Because these malts take a while to meld, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, experimenting with different sugars, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:08:12Z

Lee Immins:

[[File:BYDTTP.jpg|thumb|A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival]]
'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or/astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or brown is considered the key factor in this beer -dont skip! Because these malts take a while to meld, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, experimenting with different sugars, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

File:BYDTTP.jpg

2022-03-24T16:08:02Z

Lee Immins:

A version brewed by Tring Brewery as a prize for BoS. Aged for 3 months in casks and served at the St Alban's Beer Festival

Bring Your Daughter to the Porter

2022-03-24T16:05:01Z

Lee Immins: /* Ferment */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or/astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or brown is considered the key factor in this beer -dont skip! Because these malts take a while to meld, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, experimenting with different sugars, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Ferment fairly cool - say 18C
* Raise a few degrees near the end of fermentation to drive attenuation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T16:04:02Z

Lee Immins:

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, and as far as we can tell - in the whole of the UK too.

This recipe is Lee's favourite amber malt version with roast malts added at at the end of the mash to reduce any harshness or/astringency. Previous versions have the roast malts included in the mash and worked out fine.

An interesting substitution is to use Brown malt instead of Amber (weight for weight) or a mixture of Amber and Brown. Using Amber and/or brown is considered the key factor in this beer -dont skip! Because these malts take a while to meld, it is suggested to age this beer for a several months before drinking.

This beer works well as base for experimenting. Lee has tried oak-ageing, experimenting with different sugars, brett-ageing or as a basis for a smoked porter. It doesnt seem to matter what you do it, this beer almost always places in competition!

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:56:04Z

Lee Immins: /* Mash */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C (for head retention)
* 10 minutes at 76C (mash out)

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:55:41Z

Lee Immins: /* Yeast */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469) is my go to yeast, but any British Yeast is worth trying, Pacific Ale has worked well too

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:55:00Z

Lee Immins: /* Hops */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example

For a 40 litre boil, 36 litres at end of boil:

40g Goldings pellets 4.8%aa at 15 mins

30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:54:36Z

Lee Immins: /* Measures */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 60

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example
For a 40 litre boil, 36 litres at end of boil:
40g Goldings pellets 4.8%aa at 15 mins
30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:54:24Z

Lee Immins: /* Malt */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 62

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Amber, 50 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example
For a 40 litre boil, 36 litres at end of boil:
40g Goldings pellets 4.8%aa at 15 mins
30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:53:26Z

Lee Immins: /* Water */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 62

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

Or absolute ion values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Brown, 100 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example
For a 40 litre boil, 36 litres at end of boil:
40g Goldings pellets 4.8%aa at 15 mins
30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:53:07Z

Lee Immins: /* Water */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 62

== Ingredients ==
=== Water ===
London Water

Or aim for pH 5.45 mash, sulphate to chloride ratio 0.7

or absolute ionvalues (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Brown, 100 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example
For a 40 litre boil, 36 litres at end of boil:
40g Goldings pellets 4.8%aa at 15 mins
30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:52:29Z

Lee Immins: /* Hops */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 62

== Ingredients ==
=== Water ===
London Water

You can aim for pH 5.45 mash, sulphate to chloride ratio 0.7
absolute values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Brown, 100 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===

* 1.2g/litre Fuggles or Goldings at 15 minutes for flavour
* bittering hops at 60 minutes to 38 IBU. I've mainly used English hops but recently switched to Colombus.

Example
For a 40 litre boil, 36 litres at end of boil:
40g Goldings pellets 4.8%aa at 15 mins
30g Colombus pellets 14.2%aa at 60 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:49:14Z

Lee Immins: /* Hops */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 62

== Ingredients ==
=== Water ===
London Water

You can aim for pH 5.45 mash, sulphate to chloride ratio 0.7
absolute values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Brown, 100 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===
For a 40 litre boil, 33
* 1.2g/litre Fuggles or Goldings at 15 minutes
* 30g Columbus 14.2% at 60 minutes

Keep late hop ratio to boil volume the same and adjust

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:42:32Z

Lee Immins: /* Measures */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.018
* EBC 62

== Ingredients ==
=== Water ===
London Water

You can aim for pH 5.45 mash, sulphate to chloride ratio 0.7
absolute values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Brown, 100 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===
* 30g Columbus 14.2% at 60 minutes
* 40g Goldings 4.8% at 15 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]

Bring Your Daughter to the Porter

2022-03-24T15:41:56Z

Lee Immins: /* Water */

'''<big>By Lee Immins</big>'''

'''BJCP 2021 Style 13C English Porter'''

The most awarded home brew beer in LAB history, possibly in the whole of the UK too. Also works well as a beer to barrel age, or experiment with other malts and sugars.

This recipe is the 2021 version which put the roast malts in at the end of the mash. Previous versions had the roast malts in the mash and used amber instead of brown malt.

You can also see Lee's presentation on this beer here: [[Presentation: Bring Your Porter|Bring Your Porter]]

== Awards ==
=== Black Friday 2015 (UBrew London, 11/2015) ===
1st - Table

3rd - Best in Show

=== London and South East Craft Brewing Competition (UBrew London, 05/2015) ===
3rd - Table

=== UK National Homebrewing Competition, 2016 (Bristol 2016) ===
1st - Table

=== Black Friday 2016 (UBrew London, 11/2016) ===
3rd - Table

=== Brew Con World Series I (Oval Space London, 11/2017) ===
2nd - Table

=== Hertford Brewing Club #1 The English Sessions (Hertford, 16/4/2018) ===
1st - Table 7: Porter and Brown Ale

1st - Best in Show

=== Welsh National 2018 (Tiny Rebel Newport, 9/2018) ===
1st - Table 6: Brown Ale & Porter

=== London Amateur Brewers Annual Club Trophy 2021 (Three Hills Outpost London, 2/8/2021) ===
1st - Champion

== Measures ==
* IBU 38
* ABV 5.5%
* OG 1.061
* FG 1.020
* EBC 62
* 36 litres at end of boil.
* 33 litres into fermenter.

== Ingredients ==
=== Water ===
London Water

You can aim for pH 5.45 mash, sulphate to chloride ratio 0.7
absolute values (ppm:) : C1 187 CL2 145, SO4 101

=== Malt ===
* Pale, 3 EBC, 71.3%
* Brown, 100 EBC, 12.5%
* Crystal, 150 EBC, 4.4%
* Crystal Rye (Thomas Fawcett), 175 EBC, 3.1%
* Dextrin/Cara-Pils, 2 EBC, 2.5%

Added at end of mash:
* Pale chocolate, 500 EBC, 3.1%
* Chocolate, 1000 EBC, 1.3%
* Black, 1280 EBC, 1.9%

=== Hops ===
* 30g Columbus 14.2% at 60 minutes
* 40g Goldings 4.8% at 15 minutes

=== Yeast ===
West Yorkshire Ale (Wyeast 1469)

== Process ==
=== Mash ===
* 60 minutes at 68C
* 15 minutes at 72C
* 10 minutes at 76C

=== Boil ===
60 minute boil

=== Ferment ===
* Pitch at 17C
* Raise to 18.5C after 2 days
* Rest at 21C for 2 days at end of fermentation

[[Category:Recipes]]