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	<id>https://londonamateurbrewers.co.uk/wiki/api.php?action=feedcontributions&amp;feedformat=atom&amp;user=Mick+Harrison</id>
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	<updated>2026-05-17T02:04:14Z</updated>
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	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=585</id>
		<title>Farmgirl Saison</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=585"/>
		<updated>2025-07-01T11:37:23Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Awards */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style - Saison (25B)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
One of my first &#039;continental&#039; brews having recently done a Belgian/French beer trip!&amp;lt;br&amp;gt;&lt;br /&gt;
This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; 2013 London &amp;amp; Southeast (LAB Open)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Belgian and French Table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;2025 NAWB Annual Show&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Saison Class  -  (This version was brewed with Northern Brewer &amp;amp; Bobek hops and Mangrove Jack Saison yeast)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;2025 Wales and West Annual Show(NAWB)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Saison Class&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* PLEASE NOTE - Batch size 50l&lt;br /&gt;
* IBU 22&lt;br /&gt;
* ABV 5.2%&lt;br /&gt;
* OG 1.045&lt;br /&gt;
* FG 1.005&lt;br /&gt;
* EBC 13.2&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
Sorry - no water notes&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* Lager Malt, 3 EBC, 8kg, 76.2%&lt;br /&gt;
* Pale wheat Malt, 4 EBC, 1.3kg, 12.4%&lt;br /&gt;
* Munich Malt, 25 EBC, 800gr, 7.6%&lt;br /&gt;
* Crystal Malt, 150 EBC, 400gr, 3.8%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 70g Hallertauer Traditional, 75 mins &lt;br /&gt;
* 20g Cascade, 0 mins&lt;br /&gt;
* 20g Lublin, 0 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
NBS Belgian Saison (Belle Saison)&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, medium body, batch sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
* Hops as per schedule above.&lt;br /&gt;
* Protofloc added 15 mins before the end&lt;br /&gt;
* 35g crushed coriander seed added at flameout&lt;br /&gt;
* Apx. 20min hop stand for coriander to infuse&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Normal fermentation prep...&amp;lt;br&amp;gt;&lt;br /&gt;
Rehydrate the yeast, oxygenate the wort, pitch at 20c&amp;lt;br&amp;gt;&lt;br /&gt;
Ferment completed in 7 days&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
Drinks well for both keg and bottle but keg version tends to be a bit smoother &lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=584</id>
		<title>Farmgirl Saison</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=584"/>
		<updated>2025-07-01T11:34:21Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Awards */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style - Saison (25B)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
One of my first &#039;continental&#039; brews having recently done a Belgian/French beer trip!&amp;lt;br&amp;gt;&lt;br /&gt;
This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; 2013 London &amp;amp; Southeast (LAB Open)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Belgian and French Table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;2025 NAWB Annual Show&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Saison Class&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;2025 Wales and West Annual Show(NAWB)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Saison Class&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* PLEASE NOTE - Batch size 50l&lt;br /&gt;
* IBU 22&lt;br /&gt;
* ABV 5.2%&lt;br /&gt;
* OG 1.045&lt;br /&gt;
* FG 1.005&lt;br /&gt;
* EBC 13.2&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
Sorry - no water notes&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* Lager Malt, 3 EBC, 8kg, 76.2%&lt;br /&gt;
* Pale wheat Malt, 4 EBC, 1.3kg, 12.4%&lt;br /&gt;
* Munich Malt, 25 EBC, 800gr, 7.6%&lt;br /&gt;
* Crystal Malt, 150 EBC, 400gr, 3.8%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 70g Hallertauer Traditional, 75 mins &lt;br /&gt;
* 20g Cascade, 0 mins&lt;br /&gt;
* 20g Lublin, 0 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
NBS Belgian Saison (Belle Saison)&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, medium body, batch sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
* Hops as per schedule above.&lt;br /&gt;
* Protofloc added 15 mins before the end&lt;br /&gt;
* 35g crushed coriander seed added at flameout&lt;br /&gt;
* Apx. 20min hop stand for coriander to infuse&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Normal fermentation prep...&amp;lt;br&amp;gt;&lt;br /&gt;
Rehydrate the yeast, oxygenate the wort, pitch at 20c&amp;lt;br&amp;gt;&lt;br /&gt;
Ferment completed in 7 days&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
Drinks well for both keg and bottle but keg version tends to be a bit smoother &lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=536</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=536"/>
		<updated>2024-07-03T16:47:50Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&amp;lt;big&amp;gt;&#039;&#039;&#039;By Manmohan Birdi&#039;&#039;&#039;&amp;lt;/big&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber (Blond Candi)&lt;br /&gt;
*1kg dark (soft dark brown)&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-2024&#039;&#039;&#039;  Ale yeast 1.030 (1%),   Ginger plant 1.038 (0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;22-6-2024&#039;&#039;&#039; Ale yeast 1.024 (1.8%),   Ginger plant 1.034 (0.5%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; Ale yeast 1.022 (2%),   Ginger plant 1.032 (0.8%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;24-6-2024&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=535</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=535"/>
		<updated>2024-07-03T16:46:15Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&amp;lt;big&amp;gt;&#039;&#039;&#039;By Manmohan Birdi&#039;&#039;&#039;&amp;lt;/big&amp;gt;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber (Blond Candi)&lt;br /&gt;
*1kg dark (soft dark brown)&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-2024&#039;&#039;&#039;  Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;22-6-2024&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;24-6-2024&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=534</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=534"/>
		<updated>2024-07-03T16:45:58Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&amp;lt;big&amp;gt;&#039;&#039;&#039;By Manmohan Birdi&#039;&#039;&#039;&amp;lt;/big&amp;gt;&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber (Blond Candi)&lt;br /&gt;
*1kg dark (soft dark brown)&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-2024&#039;&#039;&#039;  Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;22-6-2024&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;24-6-2024&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=533</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=533"/>
		<updated>2024-07-03T16:43:56Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&amp;lt;big&amp;gt; by Manhoman Birdi/&amp;lt;big&amp;gt;&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber (Blond Candi)&lt;br /&gt;
*1kg dark (soft dark brown)&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-2024&#039;&#039;&#039;  Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;22-6-2024&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;24-6-2024&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=532</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=532"/>
		<updated>2024-07-03T16:41:34Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;== by Manhomin Birdi ==&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber (Blond Candi)&lt;br /&gt;
*1kg dark (soft dark brown)&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-2024&#039;&#039;&#039;  Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;22-6-2024&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;24-6-2024&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Suppliers&amp;diff=531</id>
		<title>Suppliers</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Suppliers&amp;diff=531"/>
		<updated>2024-07-03T16:39:57Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Supply of Co2 is a constant issue for many brewers so we&#039;ll start with gas suppliers.&lt;br /&gt;
&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
|+ Gas Suppliers&lt;br /&gt;
|-&lt;br /&gt;
! Supplier !! Contact !! Size !! Cost !! Added/Updated&lt;br /&gt;
|-&lt;br /&gt;
| London Beergas || Example || Example || Example || date&lt;br /&gt;
|-&lt;br /&gt;
| SoCal - Hants and Dorset Gas || Southampton, 023 8078 8155 || Pub size? || £40 || 2024/05/26&lt;br /&gt;
|-&lt;br /&gt;
| PJ Outdoors, St Albans || St Albans, 01727 850 901 || Pub size? || £30 || 2023/12/09&lt;br /&gt;
|}&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=530</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=530"/>
		<updated>2024-07-03T16:04:10Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Process */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber (Blond Candi)&lt;br /&gt;
*1kg dark (soft dark brown)&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-2024&#039;&#039;&#039;  Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;22-6-2024&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;24-6-2024&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=529</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=529"/>
		<updated>2024-07-03T16:03:02Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Process */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber&lt;br /&gt;
*1kg dark&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Note : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-2024&#039;&#039;&#039;  Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;22-6-2024&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;24-6-2024&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=528</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=528"/>
		<updated>2024-07-03T16:00:45Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Process */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber&lt;br /&gt;
*1kg dark&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Notes : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-2024&#039;&#039;&#039;  Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;22-6-2024&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;24-6-2024&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=527</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=527"/>
		<updated>2024-07-03T15:59:48Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Process */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber&lt;br /&gt;
*1kg dark&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Notes : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-24&#039;&#039;&#039;  Ale yeast 1.030 (1%), Ginger plant 1.038 (0%)&lt;br /&gt;
&#039;&#039;&#039;22-6-24&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&#039;&#039;&#039;23-6-24&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&#039;&#039;&#039;24-6-24&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
&#039;&#039;&#039;26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=526</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=526"/>
		<updated>2024-07-03T15:58:51Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Process */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;19-06-2024&#039;&#039;&#039; &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber&lt;br /&gt;
*1kg dark&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Notes : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;20-06-2023&#039;&#039;&#039;&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;21-6-24&#039;&#039;&#039;  Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
&#039;&#039;&#039;22-6-24&#039;&#039;&#039; Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
&#039;&#039;&#039;23-6-24&#039;&#039;&#039; Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
&#039;&#039;&#039;24-6-24&#039;&#039;&#039; Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;&#039;&#039;&#039;23-6-2024&#039;&#039;&#039; RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024&#039;&#039;&#039; RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=525</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=525"/>
		<updated>2024-07-03T15:57:15Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Process */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
*Boil 27 l of 100°c water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work&lt;br /&gt;
*Add 1kg of white granulated sugar&lt;br /&gt;
*1kg amber&lt;br /&gt;
*1kg dark&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26°c.&lt;br /&gt;
&lt;br /&gt;
Notes : If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
*Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
*Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
*Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper!&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in FV #1&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
Add ale yeast to FV #2, a combination of windsor and S-O4, (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=524</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=524"/>
		<updated>2024-07-03T15:51:12Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Process */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
*Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=523</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=523"/>
		<updated>2024-07-03T15:50:26Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Yeast */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
* Optimum Temp: 12.22 - 25 C&lt;br /&gt;
* Fermentation Temp: 26 C&lt;br /&gt;
* Additional Yeast: Windsor - see process&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=522</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=522"/>
		<updated>2024-07-03T15:49:35Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=521</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=521"/>
		<updated>2024-07-03T15:48:22Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
* Original Gravity: 1.040&lt;br /&gt;
* Final Gravity: 1.000&lt;br /&gt;
* ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=520</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=520"/>
		<updated>2024-07-03T15:47:54Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
* Batch Size: 27 liters&lt;br /&gt;
* Boil Size: 27 liters&lt;br /&gt;
* Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=519</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=519"/>
		<updated>2024-07-03T15:47:29Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
Batch Size: 27 liters&lt;br /&gt;
Boil Size: 27 liters&lt;br /&gt;
Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Water ==&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
* Ca2: 100&lt;br /&gt;
* Mg2: 5&lt;br /&gt;
* Na: 35&lt;br /&gt;
* Cl: 60&lt;br /&gt;
* SO4: 50&lt;br /&gt;
* HCO3: 265&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Fermentables ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== Other Ingredients ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=518</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=518"/>
		<updated>2024-07-03T15:44:57Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* OTHER INGREDIENTS */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
Batch Size: 27 liters&lt;br /&gt;
Boil Size: 27 liters&lt;br /&gt;
Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== FERMENTABLES ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== OTHER INGREDIENTS ===&lt;br /&gt;
* 1.5 kg - Ginger&lt;br /&gt;
* 20 ml - CRS/AMS&lt;br /&gt;
&lt;br /&gt;
=== YEAST ===&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
PRIMING:&lt;br /&gt;
CO2 Level: 0 Volumes&lt;br /&gt;
&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
Ca2: 100&lt;br /&gt;
Mg2: 5&lt;br /&gt;
Na: 35&lt;br /&gt;
Cl: 60&lt;br /&gt;
SO4: 50&lt;br /&gt;
HCO3: 265&lt;br /&gt;
&lt;br /&gt;
WATER REQUIREMENTS:&lt;br /&gt;
Strike water volume at mash thickness of 3.7 L/kg, --&lt;br /&gt;
Mash volume with grains, --&lt;br /&gt;
Remaining sparge water volume (equipment estimates 29.8 L), 26.1L&lt;br /&gt;
Mash Lauter Tun losses, -1L&lt;br /&gt;
Volume increase from sugar/extract (early additions), 1.9L&lt;br /&gt;
Pre boil volume (equipment estimates 30.8 L), 27L&lt;br /&gt;
Boil off losses, -3.8L&lt;br /&gt;
Post boil Volume, 27L&lt;br /&gt;
Going into fermentor, 27L&lt;br /&gt;
&lt;br /&gt;
Total Water Needed: 26.1L&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=517</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=517"/>
		<updated>2024-07-03T15:44:18Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* FERMENTABLES */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
Batch Size: 27 liters&lt;br /&gt;
Boil Size: 27 liters&lt;br /&gt;
Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== FERMENTABLES ===&lt;br /&gt;
* 1 kg - Cane Sugar (33.3%)&lt;br /&gt;
* 1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
* 1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== OTHER INGREDIENTS ===&lt;br /&gt;
1.5 kg - Ginger, Type: Spice, Use: Mash&lt;br /&gt;
20 ml - CRS/AMS (6.3% HCl, 8.6% H2SO4), Type: Water Agt, Use: Mash&lt;br /&gt;
&lt;br /&gt;
=== YEAST ===&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
PRIMING:&lt;br /&gt;
CO2 Level: 0 Volumes&lt;br /&gt;
&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
Ca2: 100&lt;br /&gt;
Mg2: 5&lt;br /&gt;
Na: 35&lt;br /&gt;
Cl: 60&lt;br /&gt;
SO4: 50&lt;br /&gt;
HCO3: 265&lt;br /&gt;
&lt;br /&gt;
WATER REQUIREMENTS:&lt;br /&gt;
Strike water volume at mash thickness of 3.7 L/kg, --&lt;br /&gt;
Mash volume with grains, --&lt;br /&gt;
Remaining sparge water volume (equipment estimates 29.8 L), 26.1L&lt;br /&gt;
Mash Lauter Tun losses, -1L&lt;br /&gt;
Volume increase from sugar/extract (early additions), 1.9L&lt;br /&gt;
Pre boil volume (equipment estimates 30.8 L), 27L&lt;br /&gt;
Boil off losses, -3.8L&lt;br /&gt;
Post boil Volume, 27L&lt;br /&gt;
Going into fermentor, 27L&lt;br /&gt;
&lt;br /&gt;
Total Water Needed: 26.1L&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=516</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=516"/>
		<updated>2024-07-03T15:43:46Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
Batch Size: 27 liters&lt;br /&gt;
Boil Size: 27 liters&lt;br /&gt;
Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== FERMENTABLES ===&lt;br /&gt;
1 kg - Cane Sugar (33.3%)&lt;br /&gt;
1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== OTHER INGREDIENTS ===&lt;br /&gt;
1.5 kg - Ginger, Type: Spice, Use: Mash&lt;br /&gt;
20 ml - CRS/AMS (6.3% HCl, 8.6% H2SO4), Type: Water Agt, Use: Mash&lt;br /&gt;
&lt;br /&gt;
=== YEAST ===&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
PRIMING:&lt;br /&gt;
CO2 Level: 0 Volumes&lt;br /&gt;
&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
Ca2: 100&lt;br /&gt;
Mg2: 5&lt;br /&gt;
Na: 35&lt;br /&gt;
Cl: 60&lt;br /&gt;
SO4: 50&lt;br /&gt;
HCO3: 265&lt;br /&gt;
&lt;br /&gt;
WATER REQUIREMENTS:&lt;br /&gt;
Strike water volume at mash thickness of 3.7 L/kg, --&lt;br /&gt;
Mash volume with grains, --&lt;br /&gt;
Remaining sparge water volume (equipment estimates 29.8 L), 26.1L&lt;br /&gt;
Mash Lauter Tun losses, -1L&lt;br /&gt;
Volume increase from sugar/extract (early additions), 1.9L&lt;br /&gt;
Pre boil volume (equipment estimates 30.8 L), 27L&lt;br /&gt;
Boil off losses, -3.8L&lt;br /&gt;
Post boil Volume, 27L&lt;br /&gt;
Going into fermentor, 27L&lt;br /&gt;
&lt;br /&gt;
Total Water Needed: 26.1L&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=515</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=515"/>
		<updated>2024-07-03T15:43:25Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
Batch Size: 27 liters&lt;br /&gt;
Boil Size: 27 liters&lt;br /&gt;
Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== FERMENTABLES ===&lt;br /&gt;
1 kg - Cane Sugar (33.3%)&lt;br /&gt;
1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
=== OTHER INGREDIENTS ===&lt;br /&gt;
1.5 kg - Ginger, Type: Spice, Use: Mash&lt;br /&gt;
20 ml - CRS/AMS (6.3% HCl, 8.6% H2SO4), Type: Water Agt, Use: Mash&lt;br /&gt;
&lt;br /&gt;
== YEAST ==&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
PRIMING:&lt;br /&gt;
CO2 Level: 0 Volumes&lt;br /&gt;
&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
Ca2: 100&lt;br /&gt;
Mg2: 5&lt;br /&gt;
Na: 35&lt;br /&gt;
Cl: 60&lt;br /&gt;
SO4: 50&lt;br /&gt;
HCO3: 265&lt;br /&gt;
&lt;br /&gt;
WATER REQUIREMENTS:&lt;br /&gt;
Strike water volume at mash thickness of 3.7 L/kg, --&lt;br /&gt;
Mash volume with grains, --&lt;br /&gt;
Remaining sparge water volume (equipment estimates 29.8 L), 26.1L&lt;br /&gt;
Mash Lauter Tun losses, -1L&lt;br /&gt;
Volume increase from sugar/extract (early additions), 1.9L&lt;br /&gt;
Pre boil volume (equipment estimates 30.8 L), 27L&lt;br /&gt;
Boil off losses, -3.8L&lt;br /&gt;
Post boil Volume, 27L&lt;br /&gt;
Going into fermentor, 27L&lt;br /&gt;
&lt;br /&gt;
Total Water Needed: 26.1L&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=514</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=514"/>
		<updated>2024-07-03T15:40:43Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style 30A Spiced, Herb and Vegetable Beer&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
== Measures ==&lt;br /&gt;
Batch Size: 27 liters&lt;br /&gt;
Boil Size: 27 liters&lt;br /&gt;
Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
FERMENTABLES:&lt;br /&gt;
1 kg - Cane Sugar (33.3%)&lt;br /&gt;
1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
OTHER INGREDIENTS:&lt;br /&gt;
1.5 kg - Ginger, Type: Spice, Use: Mash&lt;br /&gt;
20 ml - CRS/AMS (6.3% HCl, 8.6% H2SO4), Type: Water Agt, Use: Mash&lt;br /&gt;
&lt;br /&gt;
YEAST:&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Starter: No&lt;br /&gt;
Form: Dry&lt;br /&gt;
Attenuation (avg): 75%&lt;br /&gt;
Flocculation: High&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Pitch Rate: 0.35 (M cells / ml / deg P)&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
PRIMING:&lt;br /&gt;
CO2 Level: 0 Volumes&lt;br /&gt;
&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
Ca2: 100&lt;br /&gt;
Mg2: 5&lt;br /&gt;
Na: 35&lt;br /&gt;
Cl: 60&lt;br /&gt;
SO4: 50&lt;br /&gt;
HCO3: 265&lt;br /&gt;
&lt;br /&gt;
WATER REQUIREMENTS:&lt;br /&gt;
Strike water volume at mash thickness of 3.7 L/kg, --&lt;br /&gt;
Mash volume with grains, --&lt;br /&gt;
Remaining sparge water volume (equipment estimates 29.8 L), 26.1L&lt;br /&gt;
Mash Lauter Tun losses, -1L&lt;br /&gt;
Volume increase from sugar/extract (early additions), 1.9L&lt;br /&gt;
Pre boil volume (equipment estimates 30.8 L), 27L&lt;br /&gt;
Boil off losses, -3.8L&lt;br /&gt;
Post boil Volume, 27L&lt;br /&gt;
Going into fermentor, 27L&lt;br /&gt;
&lt;br /&gt;
Total Water Needed: 26.1L&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=513</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=513"/>
		<updated>2024-07-03T15:38:34Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;--Measures--&lt;br /&gt;
Batch Size: 27 liters&lt;br /&gt;
Boil Size: 27 liters&lt;br /&gt;
Boil Gravity: 1.040&lt;br /&gt;
&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV: 5.22%&lt;br /&gt;
&lt;br /&gt;
FERMENTABLES:&lt;br /&gt;
1 kg - Cane Sugar (33.3%)&lt;br /&gt;
1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
OTHER INGREDIENTS:&lt;br /&gt;
1.5 kg - Ginger, Type: Spice, Use: Mash&lt;br /&gt;
20 ml - CRS/AMS (6.3% HCl, 8.6% H2SO4), Type: Water Agt, Use: Mash&lt;br /&gt;
&lt;br /&gt;
YEAST:&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Starter: No&lt;br /&gt;
Form: Dry&lt;br /&gt;
Attenuation (avg): 75%&lt;br /&gt;
Flocculation: High&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Pitch Rate: 0.35 (M cells / ml / deg P)&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
PRIMING:&lt;br /&gt;
CO2 Level: 0 Volumes&lt;br /&gt;
&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
Ca2: 100&lt;br /&gt;
Mg2: 5&lt;br /&gt;
Na: 35&lt;br /&gt;
Cl: 60&lt;br /&gt;
SO4: 50&lt;br /&gt;
HCO3: 265&lt;br /&gt;
&lt;br /&gt;
WATER REQUIREMENTS:&lt;br /&gt;
Strike water volume at mash thickness of 3.7 L/kg, --&lt;br /&gt;
Mash volume with grains, --&lt;br /&gt;
Remaining sparge water volume (equipment estimates 29.8 L), 26.1L&lt;br /&gt;
Mash Lauter Tun losses, -1L&lt;br /&gt;
Volume increase from sugar/extract (early additions), 1.9L&lt;br /&gt;
Pre boil volume (equipment estimates 30.8 L), 27L&lt;br /&gt;
Boil off losses, -3.8L&lt;br /&gt;
Post boil Volume, 27L&lt;br /&gt;
Going into fermentor, 27L&lt;br /&gt;
&lt;br /&gt;
Total Water Needed: 26.1L&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=512</id>
		<title>Ginger Beer V3.4</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Ginger_Beer_V3.4&amp;diff=512"/>
		<updated>2024-07-03T15:35:28Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: Created page with &amp;quot;HOME BREW RECIPE: Title: 20240620 Ginger Beer V3.4  Brew Method: All Grain Style Name: Spice, Herb, or Vegetable Beer Boil Time: 15 min Batch Size: 27 liters (fermentor volume) Boil Size: 27 liters Boil Gravity: 1.040 Efficiency: 80% (brew house)  Hop Utilization Multiplier: 1  STATS: Original Gravity: 1.040 Final Gravity: 1.000 ABV (standard): 5.22% IBU (tinseth): 0 SRM (ebcmorey): 10.25 Mash pH: 0  FERMENTABLES: 1 kg - Cane Sugar (33.3%) 1 kg - Soft Candi Sugar - Blond...&amp;quot;&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;HOME BREW RECIPE:&lt;br /&gt;
Title: 20240620 Ginger Beer V3.4&lt;br /&gt;
&lt;br /&gt;
Brew Method: All Grain&lt;br /&gt;
Style Name: Spice, Herb, or Vegetable Beer&lt;br /&gt;
Boil Time: 15 min&lt;br /&gt;
Batch Size: 27 liters (fermentor volume)&lt;br /&gt;
Boil Size: 27 liters&lt;br /&gt;
Boil Gravity: 1.040&lt;br /&gt;
Efficiency: 80% (brew house)&lt;br /&gt;
&lt;br /&gt;
Hop Utilization Multiplier: 1&lt;br /&gt;
&lt;br /&gt;
STATS:&lt;br /&gt;
Original Gravity: 1.040&lt;br /&gt;
Final Gravity: 1.000&lt;br /&gt;
ABV (standard): 5.22%&lt;br /&gt;
IBU (tinseth): 0&lt;br /&gt;
SRM (ebcmorey): 10.25&lt;br /&gt;
Mash pH: 0&lt;br /&gt;
&lt;br /&gt;
FERMENTABLES:&lt;br /&gt;
1 kg - Cane Sugar (33.3%)&lt;br /&gt;
1 kg - Soft Candi Sugar - Blond (33.3%)&lt;br /&gt;
1 kg - Brown Sugar (33.3%)&lt;br /&gt;
&lt;br /&gt;
OTHER INGREDIENTS:&lt;br /&gt;
1.5 kg - Ginger, Type: Spice, Use: Mash&lt;br /&gt;
20 ml - CRS/AMS (6.3% HCl, 8.6% H2SO4), Type: Water Agt, Use: Mash&lt;br /&gt;
&lt;br /&gt;
YEAST:&lt;br /&gt;
Fermentis / Safale - English Ale Yeast S-04&lt;br /&gt;
Starter: No&lt;br /&gt;
Form: Dry&lt;br /&gt;
Attenuation (avg): 75%&lt;br /&gt;
Flocculation: High&lt;br /&gt;
Optimum Temp: 12.22 - 25 C&lt;br /&gt;
Fermentation Temp: 26 C&lt;br /&gt;
Pitch Rate: 0.35 (M cells / ml / deg P)&lt;br /&gt;
Additional Yeast: Windsor&lt;br /&gt;
&lt;br /&gt;
PRIMING:&lt;br /&gt;
CO2 Level: 0 Volumes&lt;br /&gt;
&lt;br /&gt;
TARGET WATER PROFILE:&lt;br /&gt;
Profile Name: London (Porter, dark ales)&lt;br /&gt;
Ca2: 100&lt;br /&gt;
Mg2: 5&lt;br /&gt;
Na: 35&lt;br /&gt;
Cl: 60&lt;br /&gt;
SO4: 50&lt;br /&gt;
HCO3: 265&lt;br /&gt;
&lt;br /&gt;
WATER REQUIREMENTS:&lt;br /&gt;
Strike water volume at mash thickness of 3.7 L/kg, --&lt;br /&gt;
Mash volume with grains, --&lt;br /&gt;
Remaining sparge water volume (equipment estimates 29.8 L), 26.1L&lt;br /&gt;
Mash Lauter Tun losses, -1L&lt;br /&gt;
Volume increase from sugar/extract (early additions), 1.9L&lt;br /&gt;
Pre boil volume (equipment estimates 30.8 L), 27L&lt;br /&gt;
Boil off losses, -3.8L&lt;br /&gt;
Post boil Volume, 27L&lt;br /&gt;
Going into fermentor, 27L&lt;br /&gt;
&lt;br /&gt;
Total Water Needed: 26.1L&lt;br /&gt;
&lt;br /&gt;
NOTES:&lt;br /&gt;
This is the video I used for the recipe / ideas:&lt;br /&gt;
&lt;br /&gt;
https://www.youtube.com/watch?v=m-j8aVckXIQ&lt;br /&gt;
&lt;br /&gt;
This is what I actually did&lt;br /&gt;
&lt;br /&gt;
19-06-2024 &lt;br /&gt;
Boil 27 l of 100 cels water , add AMS 20 ml to get to ph 5.5 for the ale yeast to work,&lt;br /&gt;
Add 1kg of white granulated sugar, 1kg amber , 1kg dark.&lt;br /&gt;
Pour this into fermenter 2 FVs, about 13l of sugary hot wort into each FV&lt;br /&gt;
Leave overnight with lid on firmly, aiming for 26 cels.&lt;br /&gt;
&lt;br /&gt;
If you want a drier beer use more white sugar and less dark sugar. calculated abv would be 4.9%&lt;br /&gt;
Og = eff x weight (kg) x HWE/ vol &lt;br /&gt;
SO sugar is normally HWE of 368), white sugar being 100% fermentable (HWE =368), dark being 60% (HWE= 232), so assumed amber would be 80% fermentable (HWE=294)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
20-06-2023&lt;br /&gt;
Cut the skin of 2 lemons , put in a 2 pateurised muslin bag, then juice the lemons  (discarded the rest)&lt;br /&gt;
&lt;br /&gt;
Slowly macerated the 1.5kg ginger, put fibres in same bags as the lemon zest&lt;br /&gt;
&lt;br /&gt;
Put the lemon juice and ginger juice into the FVs as well as the muslin bags with lemon peel and ginger fibres and a whole red scotch bonnet pepper.&lt;br /&gt;
&lt;br /&gt;
THIS TIME I HAD A GINGER PLANT FROM MARCH 24 AND GREW FOR 1 DAY, this will be used to ferment in 1 FV&lt;br /&gt;
https://delishably.com/beverages/How-to-Grow-Your-Own-Ginger-Beer-Plant&lt;br /&gt;
&lt;br /&gt;
AND ALE YEAST in the other FV, a combination of windsor. S-O4, lalbrew english ale yeast (from my IPA the week before)&lt;br /&gt;
&lt;br /&gt;
Ale yeast Version has already started fermenting @2pm, OG 1.038&lt;br /&gt;
&lt;br /&gt;
21-6-24, Ale yeast 1.030 (1%),    Ginger plant 1.038 (0%)&lt;br /&gt;
22-6-24, Ale yeast 1.024 (1.8%), Ginger plant 1.034 (0.5%)&lt;br /&gt;
23-6-24, Ale yeast 1.022 (2%), Ginger plant 1.032 (0.8%)&lt;br /&gt;
24-6-24 Ginger plant 1.030 (1.0%)&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
RACKED &lt;br /&gt;
23-6-2024 RACKED ale yeast, 4l into bottle, 8l into 2gl barrel, not v fiery&lt;br /&gt;
26-6-2024 RACKED ginger plant V4 , 5l into bottle, 9l into 2gl barrel, v fiery fiery&lt;br /&gt;
I was drinking it 2 days later BUT NOT AS GOOD AS V1, BUT STILL PRETTY GOOD&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=511</id>
		<title>Recipe Index</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=511"/>
		<updated>2024-07-03T15:34:52Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* 30A: Spice, Herb or Vegetable Beer */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;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.&lt;br /&gt;
&lt;br /&gt;
The list is organised as per the [https://www.bjcp.org/bjcp-style-guidelines/ BJCP 2021 style guidelines].&lt;br /&gt;
&lt;br /&gt;
== 1: Standard American Beer ==&lt;br /&gt;
=== 1A: American Light Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Tastes Like Freedom]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 3: Czech Lager ==&lt;br /&gt;
=== 3B: Czech Premium Pale Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Garage Pilsner]] - Stuart Loynton&lt;br /&gt;
&lt;br /&gt;
[[Pivovar Bobek Pils]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Rossum&#039;s Utopian Rebels]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3C: Czech Amber Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Mendel&#039;s Dihybrid Cross]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3D: Czech Dark Lager===&lt;br /&gt;
&lt;br /&gt;
[[Kafka&#039;s Dark Morphosis]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 4: Pale Malty European Lager ==&lt;br /&gt;
=== 4B: Festbier ===&lt;br /&gt;
&lt;br /&gt;
[[Festooned]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 4C: Helles Bock ===&lt;br /&gt;
&lt;br /&gt;
[[Mayday Leap - Maibock]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 6: Amber Malty European Lager ==&lt;br /&gt;
=== 6A: Märzen ===&lt;br /&gt;
[[Winner Winner Märzen Dinner]] by James Wilson&lt;br /&gt;
&lt;br /&gt;
== 7: Amber Bitter European Beer ==&lt;br /&gt;
=== 7A: Vienna Lager ===&lt;br /&gt;
[[LeRoss 35 - Viennaaaa]] by Joell Leskin&lt;br /&gt;
&lt;br /&gt;
== 8: Dark European Lager==&lt;br /&gt;
===8A: Munich Dunkel ===&lt;br /&gt;
[[Hegel&#039;s Dialectical Drinking]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
===8B: Schwarzbier ===&lt;br /&gt;
[[Stormin&#039; Norman]] - Arthur Olcot&lt;br /&gt;
&lt;br /&gt;
== 9: Strong European Beer ==&lt;br /&gt;
=== 9A: Doppelbock ===&lt;br /&gt;
[[Karl&#039;s Global Liberator]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 11: British Bitter ==&lt;br /&gt;
=== 11B: Best Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Yorkssex Bitter]] - Steve Smith&lt;br /&gt;
&lt;br /&gt;
=== 11C: Strong Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Epsom Special Bitter]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 12: Pale Commonwealth Beer ==&lt;br /&gt;
=== 12C: English IPA ===&lt;br /&gt;
&lt;br /&gt;
[[Green Run]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 13: Brown British Beer ==&lt;br /&gt;
=== 13A: Dark Mild ===&lt;br /&gt;
&lt;br /&gt;
[[Better Brew Something Sharpish]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
=== 13C: English Porter ===&lt;br /&gt;
&lt;br /&gt;
[[Bring Your Daughter to the Porter]] - Lee Immins&lt;br /&gt;
&lt;br /&gt;
[[Spellcaster]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
[[Warped Porter]] - James Cross&lt;br /&gt;
&lt;br /&gt;
== 14: Scottish Ale ==&lt;br /&gt;
=== 14A: Scottish Light ===&lt;br /&gt;
&lt;br /&gt;
[[Hills and Hangovers]] - Arthur Olcot&lt;br /&gt;
&lt;br /&gt;
== 15: Irish Beer ==&lt;br /&gt;
=== 15A: Irish Red Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Red Cortina]] - Luke Russell&lt;br /&gt;
&lt;br /&gt;
== 16: Dark British Beer ==&lt;br /&gt;
=== 16D: Foreign Extra Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Fat Cat]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 17: Strong British Ale ==&lt;br /&gt;
=== 17A: British Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fullers 1845 Clone]] - Dave Halse&lt;br /&gt;
&lt;br /&gt;
=== 17D: English Barleywine ===&lt;br /&gt;
&lt;br /&gt;
[[Entre Deux Mères IV]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 18: Pale American Ale ==&lt;br /&gt;
=== 18B: American Pale Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Rob the Younger]] - Rob Read&lt;br /&gt;
&lt;br /&gt;
[[American Pale (Citra, Simcoe)]] - Darren Oakley&lt;br /&gt;
&lt;br /&gt;
[[Bob the Younger]] - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 19: Amber and Brown American Beer ==&lt;br /&gt;
=== 19A: American Amber Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Homage to Lucas]] - Stew Horne&lt;br /&gt;
&lt;br /&gt;
== 20: American Porter and Stout ==&lt;br /&gt;
=== 20B: American Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Hard Top]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
=== 20C: Imperial Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Black Habsburg]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
== 21: American IPA ==&lt;br /&gt;
=== 21B: Belgian IPA ===&lt;br /&gt;
&lt;br /&gt;
[[Identity Crisis]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
=== 21C: Hazy IPA ===&lt;br /&gt;
&lt;br /&gt;
[[That Scene From Interstellar]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 22: Strong American Ale ==&lt;br /&gt;
=== 22C: American Barleywine ===&lt;br /&gt;
&lt;br /&gt;
[[Dark Cabin Fever]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 23: European Sour Ale ==&lt;br /&gt;
=== 23E: Gueuze ===&lt;br /&gt;
&lt;br /&gt;
[[Anything Geueze]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
== 24: Belgian Ale ==&lt;br /&gt;
=== 24A: Witbier ===&lt;br /&gt;
&lt;br /&gt;
[[Great Galah Aussie Wit]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 25: Strong Belgian Ale ==&lt;br /&gt;
=== 25A: Belgian Blond Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fishing Rights]] - James Pettifor (Anglian Craft Brewers)&lt;br /&gt;
&lt;br /&gt;
=== 25C: Saison ===&lt;br /&gt;
&lt;br /&gt;
[[Farmgirl Saison]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 26: Monastic Ale ==&lt;br /&gt;
=== 26B: Belgian Dubbel ===&lt;br /&gt;
&lt;br /&gt;
[[Dubbel or Nothing]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 26D: Belgian Dark Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Death&#039;s Quad]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
[[Magic Monk]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 27: Historical Beer ==&lt;br /&gt;
=== 27A London Brown Ale ===&lt;br /&gt;
&lt;br /&gt;
[[How Now, Brown Ale?]] - Mark Sanderson&lt;br /&gt;
&lt;br /&gt;
[[Kenn&#039;s Brown Ale]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 29: Fruit Beer ==&lt;br /&gt;
=== 29A: Fruit Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Passion]] - Passion Fruit Sour - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
== 30: Spiced Beers ==&lt;br /&gt;
=== 30A: Spice, Herb or Vegetable Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Bobspresso Delight]] - Mocha Stout - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
[[Coconut Porter]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Ginger Beer V3.4]] - Manmohan Birdi&lt;br /&gt;
&lt;br /&gt;
== 31: Alternative Fermentables Beer ==&lt;br /&gt;
===31A: Alternative Grain Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Bob Ryeder On The Storm]] - Rye IPA - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 32: Smoked Beer ==&lt;br /&gt;
=== 32A: Classic Style Smoked Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Czechs on Fire]] - Smoked Czech Dark Lager - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Smoke Without Fire]] - Smoked Helles - Arthur Olcot&lt;br /&gt;
&lt;br /&gt;
== 33: Wood Beer ==&lt;br /&gt;
=== 33A: Wood Aged Beer ===&lt;br /&gt;
&lt;br /&gt;
[[The Dark Prince]] - Oaked Dunkel - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 34: Specialty Beers ==&lt;br /&gt;
[[The Top One Percent IPA]] - Low Alcohol IPA - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Low ABV Pale Ale]] - Low Alcohol Pale Ale - Steve Smith&lt;br /&gt;
&lt;br /&gt;
== Templates ==&lt;br /&gt;
&lt;br /&gt;
[[Recipe Template]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=470</id>
		<title>Kenn&#039;s Brown Ale</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=470"/>
		<updated>2023-08-07T18:02:48Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Boil */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! &lt;br /&gt;
That said, I think next time I will pull back on the Special X and replace half with standard crystal. &lt;br /&gt;
It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). &lt;br /&gt;
I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&#039;&#039;&#039; GBBF 2023 - Homebrew Competition &#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
2nd – Brown Ales, Milds, Old ales etc&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
* IBU 14&lt;br /&gt;
* ABV 2.5%&lt;br /&gt;
* OG 1.038&lt;br /&gt;
* FG 1.019&lt;br /&gt;
* EBC 39&lt;br /&gt;
* 4.5 litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
* SES water @ 74-3-15-23-27&lt;br /&gt;
* Calcium chloride added to kettle to enhance fullness of final beer.&lt;br /&gt;
=== Malt ===&lt;br /&gt;
* Barke Munich 38.4%&lt;br /&gt;
* Floor malted Maris Otter 38.4%&lt;br /&gt;
* Bestmalz Special X 9.1%&lt;br /&gt;
* Simpson’s amber malt 1%&lt;br /&gt;
* Brown malt 1%&lt;br /&gt;
=== Hops ===&lt;br /&gt;
* Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Approx 3g Lallemand Windsor, rehydrated&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
* Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.&lt;br /&gt;
pH 5.42&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
* Boil for an hour then at 10mins:&lt;br /&gt;
* 20g Total Sweet Xylitol (unfermentable sugar), &lt;br /&gt;
* 100g Invert no.2 sugar (or whatever colour you’ve made&lt;br /&gt;
* Pinch of protofloc&lt;br /&gt;
* Pinch of yeast nutrient&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
* Dab of Brausol before pitching.&lt;br /&gt;
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.&lt;br /&gt;
 &lt;br /&gt;
=== Serving ===&lt;br /&gt;
* Carbonate to 1.8vols and serve cool.&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=469</id>
		<title>Kenn&#039;s Brown Ale</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=469"/>
		<updated>2023-08-07T18:02:00Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! &lt;br /&gt;
That said, I think next time I will pull back on the Special X and replace half with standard crystal. &lt;br /&gt;
It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). &lt;br /&gt;
I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&#039;&#039;&#039; GBBF 2023 - Homebrew Competition &#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
2nd – Brown Ales, Milds, Old ales etc&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
* IBU 14&lt;br /&gt;
* ABV 2.5%&lt;br /&gt;
* OG 1.038&lt;br /&gt;
* FG 1.019&lt;br /&gt;
* EBC 39&lt;br /&gt;
* 4.5 litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
* SES water @ 74-3-15-23-27&lt;br /&gt;
* Calcium chloride added to kettle to enhance fullness of final beer.&lt;br /&gt;
=== Malt ===&lt;br /&gt;
* Barke Munich 38.4%&lt;br /&gt;
* Floor malted Maris Otter 38.4%&lt;br /&gt;
* Bestmalz Special X 9.1%&lt;br /&gt;
* Simpson’s amber malt 1%&lt;br /&gt;
* Brown malt 1%&lt;br /&gt;
=== Hops ===&lt;br /&gt;
* Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Approx 3g Lallemand Windsor, rehydrated&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
* Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.&lt;br /&gt;
pH 5.42&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
* Boil for an hour then at 10mins:&lt;br /&gt;
20g Total Sweet Xylitol (unfermentable sugar), &lt;br /&gt;
100g Invert no.2 sugar (or whatever colour you’ve made&lt;br /&gt;
Pinch of protofloc&lt;br /&gt;
Pinch of yeast nutrient &lt;br /&gt;
 &lt;br /&gt;
=== Ferment ===&lt;br /&gt;
* Dab of Brausol before pitching.&lt;br /&gt;
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.&lt;br /&gt;
 &lt;br /&gt;
=== Serving ===&lt;br /&gt;
* Carbonate to 1.8vols and serve cool.&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=468</id>
		<title>Kenn&#039;s Brown Ale</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=468"/>
		<updated>2023-08-07T18:00:23Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! &lt;br /&gt;
That said, I think next time I will pull back on the Special X and replace half with standard crystal. &lt;br /&gt;
It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). &lt;br /&gt;
I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&#039;&#039;&#039; GBBF 2023 - Homebrew Competition &#039;&#039;&#039;&lt;br /&gt;
&#039; 2nd – Brown Ales, Milds, Old ales etc &#039;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
* IBU 14&lt;br /&gt;
* ABV 2.5%&lt;br /&gt;
* OG 1.038&lt;br /&gt;
* FG 1.019&lt;br /&gt;
* EBC 39&lt;br /&gt;
* 4.5 litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
* SES water @ 74-3-15-23-27&lt;br /&gt;
* Calcium chloride added to kettle to enhance fullness of final beer.&lt;br /&gt;
=== Malt ===&lt;br /&gt;
* Barke Munich 38.4%&lt;br /&gt;
* Floor malted Maris Otter 38.4%&lt;br /&gt;
* Bestmalz Special X 9.1%&lt;br /&gt;
* Simpson’s amber malt 1%&lt;br /&gt;
* Brown malt 1%&lt;br /&gt;
=== Hops ===&lt;br /&gt;
* Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Approx 3g Lallemand Windsor, rehydrated&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
* Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.&lt;br /&gt;
pH 5.42&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
* Boil for an hour then at 10mins:&lt;br /&gt;
 20g Total Sweet Xylitol (unfermentable sugar), &lt;br /&gt;
 100g Invert no.2 sugar (or whatever colour you’ve made&lt;br /&gt;
 Pinch of protofloc&lt;br /&gt;
 Pinch of yeast nutrient &lt;br /&gt;
 &lt;br /&gt;
=== Ferment ===&lt;br /&gt;
* Dab of Brausol before pitching.&lt;br /&gt;
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.&lt;br /&gt;
 &lt;br /&gt;
=== Serving ===&lt;br /&gt;
* Carbonate to 1.8vols and serve cool.&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=467</id>
		<title>Kenn&#039;s Brown Ale</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=467"/>
		<updated>2023-08-07T17:59:36Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! &lt;br /&gt;
That said, I think next time I will pull back on the Special X and replace half with standard crystal. &lt;br /&gt;
It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). &lt;br /&gt;
I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&#039;&#039;&#039; GBBF 2023 - Homebrew Competition &#039;&#039;&#039;&lt;br /&gt;
2nd – Brown Ales, Milds, Old ales etc&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
* IBU 14&lt;br /&gt;
* ABV 2.5%&lt;br /&gt;
* OG 1.038&lt;br /&gt;
* FG 1.019&lt;br /&gt;
* EBC 39&lt;br /&gt;
* 4.5 litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
* SES water @ 74-3-15-23-27&lt;br /&gt;
* Calcium chloride added to kettle to enhance fullness of final beer.&lt;br /&gt;
=== Malt ===&lt;br /&gt;
* Barke Munich 38.4%&lt;br /&gt;
* Floor malted Maris Otter 38.4%&lt;br /&gt;
* Bestmalz Special X 9.1%&lt;br /&gt;
* Simpson’s amber malt 1%&lt;br /&gt;
* Brown malt 1%&lt;br /&gt;
=== Hops ===&lt;br /&gt;
* Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
* Approx 3g Lallemand Windsor, rehydrated&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
* Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.&lt;br /&gt;
pH 5.42&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
* Boil for an hour then at 10mins:&lt;br /&gt;
 20g Total Sweet Xylitol (unfermentable sugar), &lt;br /&gt;
 100g Invert no.2 sugar (or whatever colour you’ve made&lt;br /&gt;
 Pinch of protofloc&lt;br /&gt;
 Pinch of yeast nutrient &lt;br /&gt;
 &lt;br /&gt;
=== Ferment ===&lt;br /&gt;
* Dab of Brausol before pitching.&lt;br /&gt;
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.&lt;br /&gt;
 &lt;br /&gt;
=== Serving ===&lt;br /&gt;
* Carbonate to 1.8vols and serve cool.&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=466</id>
		<title>Kenn&#039;s Brown Ale</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=466"/>
		<updated>2023-08-07T17:54:42Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! &lt;br /&gt;
That said, I think next time I will pull back on the Special X and replace half with standard crystal. &lt;br /&gt;
It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). &lt;br /&gt;
I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
2nd – Brown Ales, Milds, Old ales etc, GBBF 2023&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
* IBU 14&lt;br /&gt;
* ABV 2.5%&lt;br /&gt;
* OG 1.038&lt;br /&gt;
* FG 1.019&lt;br /&gt;
* EBC 39&lt;br /&gt;
* 4.5 litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
Water&lt;br /&gt;
* SES water @ 74-3-15-23-27&lt;br /&gt;
* Calcium chloride added to kettle to enhance fullness of final beer.&lt;br /&gt;
Malt&lt;br /&gt;
• Barke Munich 38.4%&lt;br /&gt;
• Floor malted Maris Otter 38.4%&lt;br /&gt;
• Bestmalz Special X 9.1%&lt;br /&gt;
• Simpson’s amber malt 1%&lt;br /&gt;
• Brown malt 1%&lt;br /&gt;
Hops&lt;br /&gt;
• Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.&lt;br /&gt;
Yeast&lt;br /&gt;
• Approx 3g Lallemand Windsor, rehydrated&lt;br /&gt;
&lt;br /&gt;
Process&lt;br /&gt;
Mash&lt;br /&gt;
• Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.&lt;br /&gt;
pH 5.42&lt;br /&gt;
&lt;br /&gt;
Boil&lt;br /&gt;
• Boil for an hour then at 10mins:&lt;br /&gt;
 20g Total Sweet Xylitol (unfermentable sugar), &lt;br /&gt;
 100g Invert no.2 sugar (or whatever colour you’ve made&lt;br /&gt;
 Pinch of protofloc&lt;br /&gt;
 Pinch of yeast nutrient &lt;br /&gt;
 &lt;br /&gt;
Ferment&lt;br /&gt;
• Dab of Brausol before pitching.&lt;br /&gt;
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.&lt;br /&gt;
 &lt;br /&gt;
Serving&lt;br /&gt;
• Carbonate to 1.8vols and serve cool.&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=465</id>
		<title>Kenn&#039;s Brown Ale</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=465"/>
		<updated>2023-08-07T17:53:53Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&lt;br /&gt;
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! &lt;br /&gt;
That said, I think next time I will pull back on the Special X and replace half with standard crystal. &lt;br /&gt;
It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). &lt;br /&gt;
I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
2nd – Brown Ales, Milds, Old ales etc, GBBF 2023&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
* IBU 14&lt;br /&gt;
* ABV 2.5%&lt;br /&gt;
• OG 1.038&lt;br /&gt;
• FG 1.019&lt;br /&gt;
• EBC 39&lt;br /&gt;
• 4.5 litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
Water&lt;br /&gt;
• SES water @ 74-3-15-23-27&lt;br /&gt;
• Calcium chloride added to kettle to enhance fullness of final beer.&lt;br /&gt;
Malt&lt;br /&gt;
• Barke Munich 38.4%&lt;br /&gt;
• Floor malted Maris Otter 38.4%&lt;br /&gt;
• Bestmalz Special X 9.1%&lt;br /&gt;
• Simpson’s amber malt 1%&lt;br /&gt;
• Brown malt 1%&lt;br /&gt;
Hops&lt;br /&gt;
• Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.&lt;br /&gt;
Yeast&lt;br /&gt;
• Approx 3g Lallemand Windsor, rehydrated&lt;br /&gt;
&lt;br /&gt;
Process&lt;br /&gt;
Mash&lt;br /&gt;
• Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.&lt;br /&gt;
pH 5.42&lt;br /&gt;
&lt;br /&gt;
Boil&lt;br /&gt;
• Boil for an hour then at 10mins:&lt;br /&gt;
 20g Total Sweet Xylitol (unfermentable sugar), &lt;br /&gt;
 100g Invert no.2 sugar (or whatever colour you’ve made&lt;br /&gt;
 Pinch of protofloc&lt;br /&gt;
 Pinch of yeast nutrient &lt;br /&gt;
 &lt;br /&gt;
Ferment&lt;br /&gt;
• Dab of Brausol before pitching.&lt;br /&gt;
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.&lt;br /&gt;
 &lt;br /&gt;
Serving&lt;br /&gt;
• Carbonate to 1.8vols and serve cool.&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=464</id>
		<title>Kenn&#039;s Brown Ale</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=464"/>
		<updated>2023-08-07T17:52:39Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Kenn’s Brown Ale&lt;br /&gt;
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
2nd – Brown Ales, Milds, Old ales etc, GBBF 2023&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
• IBU 14&lt;br /&gt;
• ABV 2.5%&lt;br /&gt;
• OG 1.038&lt;br /&gt;
• FG 1.019&lt;br /&gt;
• EBC 39&lt;br /&gt;
• 4.5 litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
Water&lt;br /&gt;
• SES water @ 74-3-15-23-27&lt;br /&gt;
• Calcium chloride added to kettle to enhance fullness of final beer.&lt;br /&gt;
Malt&lt;br /&gt;
• Barke Munich 38.4%&lt;br /&gt;
• Floor malted Maris Otter 38.4%&lt;br /&gt;
• Bestmalz Special X 9.1%&lt;br /&gt;
• Simpson’s amber malt 1%&lt;br /&gt;
• Brown malt 1%&lt;br /&gt;
Hops&lt;br /&gt;
• Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.&lt;br /&gt;
Yeast&lt;br /&gt;
• Approx 3g Lallemand Windsor, rehydrated&lt;br /&gt;
&lt;br /&gt;
Process&lt;br /&gt;
Mash&lt;br /&gt;
• Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.&lt;br /&gt;
pH 5.42&lt;br /&gt;
&lt;br /&gt;
Boil&lt;br /&gt;
• Boil for an hour then at 10mins:&lt;br /&gt;
 20g Total Sweet Xylitol (unfermentable sugar), &lt;br /&gt;
 100g Invert no.2 sugar (or whatever colour you’ve made&lt;br /&gt;
 Pinch of protofloc&lt;br /&gt;
 Pinch of yeast nutrient &lt;br /&gt;
 &lt;br /&gt;
Ferment&lt;br /&gt;
• Dab of Brausol before pitching.&lt;br /&gt;
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.&lt;br /&gt;
 &lt;br /&gt;
Serving&lt;br /&gt;
• Carbonate to 1.8vols and serve cool.&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=463</id>
		<title>Kenn&#039;s Brown Ale</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Kenn%27s_Brown_Ale&amp;diff=463"/>
		<updated>2023-08-07T17:51:15Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: Created page with &amp;quot;Kenn’s Brown Ale This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.  A...&amp;quot;&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Kenn’s Brown Ale&lt;br /&gt;
This is an improved version of the beer which came 2nd in Hayesenbrau 2023. Glad I finally got it right after 7 attempts! That said, I think next time I will pull back on the Special X and replace half with standard crystal. It is based on Mann’s Brown ale but has some modern twists (non-native malt and strange mashing procedures!). I think you could probably push it a bit more with the hopping – next time I will try using something more exotic.&lt;br /&gt;
&lt;br /&gt;
Awards&lt;br /&gt;
2nd – Brown Ales, Milds, Old ales etc, GBBF 2023&lt;br /&gt;
&lt;br /&gt;
Statistics&lt;br /&gt;
• IBU 14&lt;br /&gt;
• ABV 2.5%&lt;br /&gt;
• OG 1.038&lt;br /&gt;
• FG 1.019&lt;br /&gt;
• EBC 39&lt;br /&gt;
• 4.5 litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
Ingredients&lt;br /&gt;
Water&lt;br /&gt;
• SES water @ 74-3-15-23-27&lt;br /&gt;
• Calcium chloride added to kettle to enhance fullness of final beer.&lt;br /&gt;
Malt&lt;br /&gt;
• Barke Munich 38.4%&lt;br /&gt;
• Floor malted Maris Otter 38.4%&lt;br /&gt;
• Bestmalz Special X 9.1%&lt;br /&gt;
• Simpson’s amber malt 1%&lt;br /&gt;
• Brown malt 1%&lt;br /&gt;
Hops&lt;br /&gt;
• Croydon fusion (5% AA) 24g in the mash liquor then transferred to the mash for the full duration. To approximate the flavour of Croydon Fusion use a 50-50 mix of Kent goldings and UK Cascade.&lt;br /&gt;
Yeast&lt;br /&gt;
• Approx 3g Lallemand Windsor, rehydrated&lt;br /&gt;
&lt;br /&gt;
Process&lt;br /&gt;
Mash&lt;br /&gt;
• Aim to mash as high as you dare to encourage fewer fermentables. I aimed for 80C but only reached 75C because reasons.&lt;br /&gt;
pH 5.42&lt;br /&gt;
&lt;br /&gt;
Boil&lt;br /&gt;
• Boil for an hour then at 10mins:&lt;br /&gt;
 20g Total Sweet Xylitol (unfermentable sugar), &lt;br /&gt;
 100g Invert no.2 sugar (or whatever colour you’ve made&lt;br /&gt;
 Pinch of protofloc&lt;br /&gt;
 Pinch of yeast nutrient &lt;br /&gt;
 &lt;br /&gt;
Ferment&lt;br /&gt;
• Dab of Brausol before pitching.&lt;br /&gt;
Pitch yeast and let it go. It should ferment out in 3 days or less but let it sit until at least 7 days have elapsed.&lt;br /&gt;
 &lt;br /&gt;
Serving&lt;br /&gt;
• Carbonate to 1.8vols and serve cool.&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=462</id>
		<title>Recipe Index</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=462"/>
		<updated>2023-08-07T17:50:45Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* 27A London Brown Ale */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;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.&lt;br /&gt;
&lt;br /&gt;
The list is organised as per the [https://www.bjcp.org/bjcp-style-guidelines/ BJCP 2021 style guidelines].&lt;br /&gt;
&lt;br /&gt;
== 1: Standard American Beer ==&lt;br /&gt;
=== 1A: American Light Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Tastes Like Freedom]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 3: Czech Lager ==&lt;br /&gt;
=== 3B: Czech Premium Pale Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Garage Pilsner]] - Stuart Loynton&lt;br /&gt;
&lt;br /&gt;
[[Pivovar Bobek Pils]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Rossum&#039;s Utopian Rebels]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3C: Czech Amber Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Mendel&#039;s Dihybrid Cross]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3D: Czech Dark Lager===&lt;br /&gt;
&lt;br /&gt;
[[Kafka&#039;s Dark Morphosis]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 4: Pale Malty European Lager ==&lt;br /&gt;
=== 4B: Festbier ===&lt;br /&gt;
&lt;br /&gt;
[[Festooned]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 4C: Helles Bock ===&lt;br /&gt;
&lt;br /&gt;
[[Mayday Leap - Maibock]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 6: Amber Malty European Lager ==&lt;br /&gt;
=== 6A: Märzen ===&lt;br /&gt;
[[Winner Winner Märzen Dinner]] by James Wilson&lt;br /&gt;
&lt;br /&gt;
== 7: Amber Bitter European Beer ==&lt;br /&gt;
=== 7A: Vienna Lager ===&lt;br /&gt;
[[LeRoss 35 - Viennaaaa]] by Joell Leskin&lt;br /&gt;
&lt;br /&gt;
== 8: Dark European Lager==&lt;br /&gt;
===8A: Munich Dunkel ===&lt;br /&gt;
[[Hegel&#039;s Dialectical Drinking]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
===8B: Schwarzbier ===&lt;br /&gt;
[[Stormin&#039; Norman]] - Arthur Olcot&lt;br /&gt;
&lt;br /&gt;
== 9: Strong European Beer ==&lt;br /&gt;
=== 9A: Doppelbock ===&lt;br /&gt;
[[Karl&#039;s Global Liberator]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 11: British Bitter ==&lt;br /&gt;
=== 11B: Best Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Yorkssex Bitter]] - Steve Smith&lt;br /&gt;
&lt;br /&gt;
=== 11C: Strong Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Epsom Special Bitter]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 13: Brown British Beer ==&lt;br /&gt;
=== 13A: Dark Mild ===&lt;br /&gt;
&lt;br /&gt;
[[Better Brew Something Sharpish]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
=== 13C: English Porter ===&lt;br /&gt;
&lt;br /&gt;
[[Bring Your Daughter to the Porter]] - Lee Immins&lt;br /&gt;
&lt;br /&gt;
[[Spellcaster]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 15: Irish Beer ==&lt;br /&gt;
=== 15A: Irish Red Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Red Cortina]] - Luke Russell&lt;br /&gt;
&lt;br /&gt;
== 16: Dark British Beer ==&lt;br /&gt;
=== 16D: Foreign Extra Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Fat Cat]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 17: Strong British Ale ==&lt;br /&gt;
=== 17A: British Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fullers 1845 Clone]] - Dave Halse&lt;br /&gt;
&lt;br /&gt;
== 18: Pale American Ale ==&lt;br /&gt;
=== 18B: American Pale Ale ===&lt;br /&gt;
&lt;br /&gt;
[[American Pale (Citra, Simcoe)]] - Darren Oakley&lt;br /&gt;
&lt;br /&gt;
[[Bob the Younger]] - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 19: Amber and Brown American Beer ==&lt;br /&gt;
=== 19A: American Amber Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Homage to Lucas]] - Stew Horne&lt;br /&gt;
&lt;br /&gt;
== 20: American Porter and Stout ==&lt;br /&gt;
=== 20B: American Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Hard Top]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 21: American IPA ==&lt;br /&gt;
=== 21C: Hazy IPA ===&lt;br /&gt;
&lt;br /&gt;
[[That Scene From Interstellar]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 22: Strong American Ale ==&lt;br /&gt;
=== 22C: American Barleywine ===&lt;br /&gt;
&lt;br /&gt;
[[Dark Cabin Fever]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 23: European Sour Ale ==&lt;br /&gt;
=== 23E: Gueuze ===&lt;br /&gt;
&lt;br /&gt;
[[Anything Geueze]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
== 24: Belgian Ale ==&lt;br /&gt;
=== 24A: Witbier ===&lt;br /&gt;
&lt;br /&gt;
[[Great Galah Aussie Wit]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 25: Strong Belgian Ale ==&lt;br /&gt;
=== 25A: Belgian Blond Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fishing Rights]] - James Pettifor (Anglian Craft Brewers)&lt;br /&gt;
&lt;br /&gt;
=== 25C: Saison ===&lt;br /&gt;
&lt;br /&gt;
[[Farmgirl Saison]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 26: Monastic Ale ==&lt;br /&gt;
=== 26B: Belgian Dubbel ===&lt;br /&gt;
&lt;br /&gt;
[[Dubbel or Nothing]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 26D: Belgian Dark Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Death&#039;s Quad]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
[[Magic Monk]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 27: Historical Beer ==&lt;br /&gt;
=== 27A London Brown Ale ===&lt;br /&gt;
&lt;br /&gt;
[[How Now, Brown Ale?]] - Mark Sanderson&lt;br /&gt;
&lt;br /&gt;
[[Kenn&#039;s Brown Ale]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 30: Spiced Beers ==&lt;br /&gt;
=== 30A: Spice, Herb or Vegetable Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Bobspresso Delight]] - Mocha Stout - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
[[Coconut Porter]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 31: Alternative Fermentables Beer ==&lt;br /&gt;
===31A: Alternative Grain Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Bob Ryeder On The Storm]] - Rye IPA - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 32: Smoked Beer ==&lt;br /&gt;
=== 32A: Classic Style Smoked Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Czechs on Fire]] - Smoked Czech Dark Lager - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 33: Wood Beer ==&lt;br /&gt;
=== 33A: Wood Aged Beer ===&lt;br /&gt;
&lt;br /&gt;
[[The Dark Prince]] - Oaked Dunkel - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 34: Specialty Beers ==&lt;br /&gt;
[[The Top One Percent IPA]] - Low Alcohol IPA - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Low ABV Pale Ale]] - Low Alcohol Pale Ale - Steve Smith&lt;br /&gt;
&lt;br /&gt;
== Templates ==&lt;br /&gt;
&lt;br /&gt;
[[Recipe Template]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Spellcaster&amp;diff=444</id>
		<title>Spellcaster</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Spellcaster&amp;diff=444"/>
		<updated>2023-06-13T10:41:09Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Awards */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style English Porter&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
I normally brew my porters on a solid London Porter base (Fullers etc) but having tasted Andys beer for the on-line club tasting I fancied a change!&amp;lt;br&amp;gt;&lt;br /&gt;
Brewed as a clone of Elusive&#039;s Spellbound but wanted a more sessionable beer so this has been &#039;detuned&#039; a bit!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; LAB Open 2023 (Hammerton Brewery, May 2023)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
2nd - Porter and Stout table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* Batch size - 40l&lt;br /&gt;
* IBU 25&lt;br /&gt;
* ABV 4.7%&lt;br /&gt;
* OG 1.048&lt;br /&gt;
* FG 1.012&lt;br /&gt;
* EBC 75.6 (dark for a porter)&lt;br /&gt;
* 48 litres into fermenter (over sparged!)&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
&amp;lt;!-- Add water notes here --&amp;gt;&lt;br /&gt;
Blackfield water is hard - Ca 115, Mg 38, Na99, So 17, Cl 40&amp;lt;br&amp;gt;&lt;br /&gt;
NO CRS in hot liquor tank, but added 5gr Epsom salts and 8gr Calciuim chloride to the mash&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* All Simpsons Malt as used by Elusive&lt;br /&gt;
* Low colour Pale Malt, 3 EBC, 7.36kg, 71.8%&lt;br /&gt;
* Brown Malt, 525 EBC, 1kg, 9/8%&lt;br /&gt;
* Crystal Dark, 267 EBC, 1kg, 9.8%&lt;br /&gt;
* Crystal Light, 104 EBC, 440gr, 4.3%&lt;br /&gt;
* Naked Oat Malt, 3 EBC, 220gr, 2.2%&lt;br /&gt;
* Chocolate Malt 1200 EBC, 220gr, 2.2%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 50gr Target, 9% AA, 25 IBU, boil 75 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
Nottingham, 2 packets&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, Full Body, Batch Sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
Hops in at rolling boil for 60m mins&amp;lt;br&amp;gt;&lt;br /&gt;
Protofloc added and boil for another 15 mins&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Rehydrate yeast and pitched at 20°C&amp;lt;br&amp;gt;&lt;br /&gt;
Completed in 8 days including diacetyl rest&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Spellcaster&amp;diff=443</id>
		<title>Spellcaster</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Spellcaster&amp;diff=443"/>
		<updated>2023-06-13T10:33:32Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Water */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style English Porter&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
I normally brew my porters on a solid London Porter base (Fullers etc) but having tasted Andys beer for the on-line club tasting I fancied a change!&amp;lt;br&amp;gt;&lt;br /&gt;
Brewed as a clone of Elusive&#039;s Spellbound but wanted a more sessionable beer so this has been &#039;detuned&#039; a bit!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; LAB Open 2023 &#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
2nd - Porter and Stout table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* Batch size - 40l&lt;br /&gt;
* IBU 25&lt;br /&gt;
* ABV 4.7%&lt;br /&gt;
* OG 1.048&lt;br /&gt;
* FG 1.012&lt;br /&gt;
* EBC 75.6 (dark for a porter)&lt;br /&gt;
* 48 litres into fermenter (over sparged!)&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
&amp;lt;!-- Add water notes here --&amp;gt;&lt;br /&gt;
Blackfield water is hard - Ca 115, Mg 38, Na99, So 17, Cl 40&amp;lt;br&amp;gt;&lt;br /&gt;
NO CRS in hot liquor tank, but added 5gr Epsom salts and 8gr Calciuim chloride to the mash&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* All Simpsons Malt as used by Elusive&lt;br /&gt;
* Low colour Pale Malt, 3 EBC, 7.36kg, 71.8%&lt;br /&gt;
* Brown Malt, 525 EBC, 1kg, 9/8%&lt;br /&gt;
* Crystal Dark, 267 EBC, 1kg, 9.8%&lt;br /&gt;
* Crystal Light, 104 EBC, 440gr, 4.3%&lt;br /&gt;
* Naked Oat Malt, 3 EBC, 220gr, 2.2%&lt;br /&gt;
* Chocolate Malt 1200 EBC, 220gr, 2.2%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 50gr Target, 9% AA, 25 IBU, boil 75 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
Nottingham, 2 packets&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, Full Body, Batch Sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
Hops in at rolling boil for 60m mins&amp;lt;br&amp;gt;&lt;br /&gt;
Protofloc added and boil for another 15 mins&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Rehydrate yeast and pitched at 20°C&amp;lt;br&amp;gt;&lt;br /&gt;
Completed in 8 days including diacetyl rest&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Spellcaster&amp;diff=442</id>
		<title>Spellcaster</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Spellcaster&amp;diff=442"/>
		<updated>2023-06-13T10:32:52Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: Created page with &amp;quot;&amp;#039;&amp;#039;&amp;#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&amp;#039;&amp;#039;&amp;#039;  Recipe is part of Recipe Index  &amp;#039;&amp;#039;&amp;#039;BJCP 2021 Style English Porter&amp;#039;&amp;#039;&amp;#039;  &amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt; I normally brew my porters on a solid London Porter base (Fullers etc) but having tasted Andys beer for the on-line club tasting I fancied a change!&amp;lt;br&amp;gt; Brewed as a clone of Elusive&amp;#039;s Spellbound but wanted a more sessionable beer so this has been &amp;#039;detuned&amp;#039;...&amp;quot;&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style English Porter&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
I normally brew my porters on a solid London Porter base (Fullers etc) but having tasted Andys beer for the on-line club tasting I fancied a change!&amp;lt;br&amp;gt;&lt;br /&gt;
Brewed as a clone of Elusive&#039;s Spellbound but wanted a more sessionable beer so this has been &#039;detuned&#039; a bit!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; LAB Open 2023 &#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
2nd - Porter and Stout table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* Batch size - 40l&lt;br /&gt;
* IBU 25&lt;br /&gt;
* ABV 4.7%&lt;br /&gt;
* OG 1.048&lt;br /&gt;
* FG 1.012&lt;br /&gt;
* EBC 75.6 (dark for a porter)&lt;br /&gt;
* 48 litres into fermenter (over sparged!)&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
&amp;lt;!-- Add water notes here --&amp;gt;&lt;br /&gt;
Blackfield water is hard - Ca 115, Mg 38, Na99, So 17, Cl 40&amp;lt;br&amp;gt;&lt;br /&gt;
NO CRS in hot liquor tank, but added 5gr Epsom salts and 8gr Calciuim chloride to the mash&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* All Simpsons Malt as used by Elusive&lt;br /&gt;
* Low colour Pale Malt, 3 EBC, 7.36kg, 71.8%&lt;br /&gt;
* Brown Malt, 525 EBC, 1kg, 9/8%&lt;br /&gt;
* Crystal Dark, 267 EBC, 1kg, 9.8%&lt;br /&gt;
* Crystal Light, 104 EBC, 440gr, 4.3%&lt;br /&gt;
* Naked Oat Malt, 3 EBC, 220gr, 2.2%&lt;br /&gt;
* Chocolate Malt 1200 EBC, 220gr, 2.2%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 50gr Target, 9% AA, 25 IBU, boil 75 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
Nottingham, 2 packets&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, Full Body, Batch Sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
Hops in at rolling boil for 60m mins&amp;lt;br&amp;gt;&lt;br /&gt;
Protofloc added and boil for another 15 mins&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Rehydrate yeast and pitched at 20°C&amp;lt;br&amp;gt;&lt;br /&gt;
Completed in 8 days including diacetyl rest&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=441</id>
		<title>Recipe Index</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=441"/>
		<updated>2023-06-13T09:48:36Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* 13C: English Porter */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;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.&lt;br /&gt;
&lt;br /&gt;
The list is organised as per the [https://www.bjcp.org/bjcp-style-guidelines/ BJCP 2021 style guidelines].&lt;br /&gt;
&lt;br /&gt;
== 1: Standard American Beer ==&lt;br /&gt;
=== 1A: American Light Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Tastes Like Freedom]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 3: Czech Lager ==&lt;br /&gt;
=== 3B: Czech Premium Pale Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Garage Pilsner]] - Stuart Loynton&lt;br /&gt;
&lt;br /&gt;
[[Pivovar Bobek Pils]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Rossum&#039;s Utopian Rebels]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3C: Czech Amber Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Mendel&#039;s Dihybrid Cross]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3D: Czech Dark Lager===&lt;br /&gt;
&lt;br /&gt;
[[Kafka&#039;s Dark Morphosis]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 4: Pale Malty European Lager ==&lt;br /&gt;
=== 4B: Festbier ===&lt;br /&gt;
&lt;br /&gt;
[[Festooned]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 4C: Helles Bock ===&lt;br /&gt;
&lt;br /&gt;
[[Mayday Leap - Maibock]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 6: Amber Malty European Lager ==&lt;br /&gt;
=== 6A: Märzen ===&lt;br /&gt;
[[Winner Winner Märzen Dinner]] by James Wilson&lt;br /&gt;
&lt;br /&gt;
== 7: Amber Bitter European Beer ==&lt;br /&gt;
=== 7A: Vienna Lager ===&lt;br /&gt;
[[LeRoss 35 - Viennaaaa]] by Joell Leskin&lt;br /&gt;
&lt;br /&gt;
== 8: Dark European Lager==&lt;br /&gt;
===8A: Munich Dunkel ===&lt;br /&gt;
[[Hegel&#039;s Dialectical Drinking]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
===8B: Schwarzbier ===&lt;br /&gt;
[[Stormin&#039; Norman]] - Arthur Olcot&lt;br /&gt;
&lt;br /&gt;
== 9: Strong European Beer ==&lt;br /&gt;
=== 9A: Doppelbock ===&lt;br /&gt;
[[Karl&#039;s Global Liberator]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 11: British Bitter ==&lt;br /&gt;
=== 11B: Best Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Yorkssex Bitter]] - Steve Smith&lt;br /&gt;
&lt;br /&gt;
=== 11C: Strong Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Epsom Special Bitter]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 13: Brown British Beer ==&lt;br /&gt;
=== 13A: Dark Mild ===&lt;br /&gt;
&lt;br /&gt;
[[Better Brew Something Sharpish]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
=== 13C: English Porter ===&lt;br /&gt;
&lt;br /&gt;
[[Bring Your Daughter to the Porter]] - Lee Immins&lt;br /&gt;
&lt;br /&gt;
[[Spellcaster]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 15: Irish Beer ==&lt;br /&gt;
=== 15A: Irish Red Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Red Cortina]] - Luke Russell&lt;br /&gt;
&lt;br /&gt;
== 16: Dark British Beer ==&lt;br /&gt;
=== 16D: Foreign Extra Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Fat Cat]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 17: Strong British Ale ==&lt;br /&gt;
=== 17A: British Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fullers 1845 Clone]] - Dave Halse&lt;br /&gt;
&lt;br /&gt;
== 18: Pale American Ale ==&lt;br /&gt;
=== 18B: American Pale Ale ===&lt;br /&gt;
&lt;br /&gt;
[[American Pale (Citra, Simcoe)]] - Darren Oakley&lt;br /&gt;
&lt;br /&gt;
[[Bob the Younger]] - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 19: Amber and Brown American Beer ==&lt;br /&gt;
=== 19A: American Amber Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Homage to Lucas]] - Stew Horne&lt;br /&gt;
&lt;br /&gt;
== 20: American Porter and Stout ==&lt;br /&gt;
=== 20B: American Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Hard Top]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 21: American IPA ==&lt;br /&gt;
=== 21C: Hazy IPA ===&lt;br /&gt;
&lt;br /&gt;
[[That Scene From Interstellar]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 22: Strong American Ale ==&lt;br /&gt;
=== 22C: American Barleywine ===&lt;br /&gt;
&lt;br /&gt;
[[Dark Cabin Fever]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 24: Belgian Ale ==&lt;br /&gt;
=== 24A: Witbier ===&lt;br /&gt;
&lt;br /&gt;
[[Great Galah Aussie Wit]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 25: Strong Belgian Ale ==&lt;br /&gt;
=== 25A: Belgian Blond Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fishing Rights]] - James Pettifor (Anglian Craft Brewers)&lt;br /&gt;
&lt;br /&gt;
=== 25C: Saison ===&lt;br /&gt;
&lt;br /&gt;
[[Farmgirl Saison]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 26: Monastic Ale ==&lt;br /&gt;
=== 26B: Belgian Dubbel ===&lt;br /&gt;
&lt;br /&gt;
[[Dubbel or Nothing]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 26D: Belgian Dark Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Death&#039;s Quad]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
[[Magic Monk]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 27: Historical Beer ==&lt;br /&gt;
=== 27A London Brown Ale ===&lt;br /&gt;
&lt;br /&gt;
[[How Now, Brown Ale?]] - Mark Sanderson&lt;br /&gt;
&lt;br /&gt;
== 30: Spiced Beers ==&lt;br /&gt;
=== 30A: Spice, Herb or Vegetable Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Coconut Porter]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 31: Alternative Fermentables Beer ==&lt;br /&gt;
===31A: Alternative Grain Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Bob Ryeder On The Storm]] - Rye IPA - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 32: Smoked Beer ==&lt;br /&gt;
=== 32A: Classic Style Smoked Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Czechs on Fire]] - Smoked Czech Dark Lager - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 33: Wood Beer ==&lt;br /&gt;
=== 33A: Wood Aged Beer ===&lt;br /&gt;
&lt;br /&gt;
[[The Dark Prince]] - Oaked Dunkel - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 34: Specialty Beers ==&lt;br /&gt;
[[The Top One Percent IPA]] - Low Alcohol IPA - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Low ABV Pale Ale]] - Low Alcohol Pale Ale - Steve Smith&lt;br /&gt;
&lt;br /&gt;
== Templates ==&lt;br /&gt;
&lt;br /&gt;
[[Recipe Template]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=440</id>
		<title>Farmgirl Saison</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=440"/>
		<updated>2023-06-13T09:47:33Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Statistics */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style - Saison (25B)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
One of my first &#039;continental&#039; brews having recently done a Belgian/French beer trip!&amp;lt;br&amp;gt;&lt;br /&gt;
This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; 2013 London &amp;amp; Southeast (LAB Open)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Belgian and French Table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* PLEASE NOTE - Batch size 50l&lt;br /&gt;
* IBU 22&lt;br /&gt;
* ABV 5.2%&lt;br /&gt;
* OG 1.045&lt;br /&gt;
* FG 1.005&lt;br /&gt;
* EBC 13.2&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
Sorry - no water notes&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* Lager Malt, 3 EBC, 8kg, 76.2%&lt;br /&gt;
* Pale wheat Malt, 4 EBC, 1.3kg, 12.4%&lt;br /&gt;
* Munich Malt, 25 EBC, 800gr, 7.6%&lt;br /&gt;
* Crystal Malt, 150 EBC, 400gr, 3.8%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 70g Hallertauer Traditional, 75 mins &lt;br /&gt;
* 20g Cascade, 0 mins&lt;br /&gt;
* 20g Lublin, 0 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
NBS Belgian Saison (Belle Saison)&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, medium body, batch sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
* Hops as per schedule above.&lt;br /&gt;
* Protofloc added 15 mins before the end&lt;br /&gt;
* 35g crushed coriander seed added at flameout&lt;br /&gt;
* Apx. 20min hop stand for coriander to infuse&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Normal fermentation prep...&amp;lt;br&amp;gt;&lt;br /&gt;
Rehydrate the yeast, oxygenate the wort, pitch at 20c&amp;lt;br&amp;gt;&lt;br /&gt;
Ferment completed in 7 days&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
Drinks well for both keg and bottle but keg version tends to be a bit smoother &lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=439</id>
		<title>Farmgirl Saison</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=439"/>
		<updated>2023-06-13T09:46:53Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style - Saison (25B)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
One of my first &#039;continental&#039; brews having recently done a Belgian/French beer trip!&amp;lt;br&amp;gt;&lt;br /&gt;
This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; 2013 London &amp;amp; Southeast (LAB Open)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Belgian and French Table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* Batch size 50l&lt;br /&gt;
* IBU 22&lt;br /&gt;
* ABV 5.2%&lt;br /&gt;
* OG 1.045&lt;br /&gt;
* FG 1.005&lt;br /&gt;
* EBC 13.2&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
Sorry - no water notes&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* Lager Malt, 3 EBC, 8kg, 76.2%&lt;br /&gt;
* Pale wheat Malt, 4 EBC, 1.3kg, 12.4%&lt;br /&gt;
* Munich Malt, 25 EBC, 800gr, 7.6%&lt;br /&gt;
* Crystal Malt, 150 EBC, 400gr, 3.8%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 70g Hallertauer Traditional, 75 mins &lt;br /&gt;
* 20g Cascade, 0 mins&lt;br /&gt;
* 20g Lublin, 0 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
NBS Belgian Saison (Belle Saison)&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, medium body, batch sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
* Hops as per schedule above.&lt;br /&gt;
* Protofloc added 15 mins before the end&lt;br /&gt;
* 35g crushed coriander seed added at flameout&lt;br /&gt;
* Apx. 20min hop stand for coriander to infuse&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Normal fermentation prep...&amp;lt;br&amp;gt;&lt;br /&gt;
Rehydrate the yeast, oxygenate the wort, pitch at 20c&amp;lt;br&amp;gt;&lt;br /&gt;
Ferment completed in 7 days&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
Drinks well for both keg and bottle but keg version tends to be a bit smoother &lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=438</id>
		<title>Farmgirl Saison</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=438"/>
		<updated>2023-06-13T09:26:16Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: /* Boil */&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style - Saison (25B)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
One of my first &#039;continental&#039; brews having recently done a Belgian/French beer beer trip!&lt;br /&gt;
Very surprised how well it turned out.  This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; 2013 London &amp;amp; Southeast (LAB Open)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Belgian and French Table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* Batch size 50l&lt;br /&gt;
* IBU 22&lt;br /&gt;
* ABV 5.2%&lt;br /&gt;
* OG 1.045&lt;br /&gt;
* FG 1.005&lt;br /&gt;
* EBC 13.2&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
&amp;lt;!-- Add water notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* Lager Malt, 3 EBC, 8kg, 76.2%&lt;br /&gt;
* Pale wheat Malt, 4 EBC, 1.3kg, 12.4%&lt;br /&gt;
* Munich Malt, 25 EBC, 800gr, 7.6%&lt;br /&gt;
* Crystal Malt, 150 EBC, 400gr, 3.8%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 70g Hallertauer Traditional, 75 mins &lt;br /&gt;
* 20g Cascade, 0 mins&lt;br /&gt;
* 20g Lublin, 0 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
NBS Belgian Saison (Belle Saison)&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, medium body, batch sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
* Hops as per schedule above.&lt;br /&gt;
* Protofloc added 15 mins before the end&lt;br /&gt;
* 35g crushed coriander seed added at flameout&lt;br /&gt;
* Apx. 20min hop stand for coriander to infuse&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Normal fermentation prep.&lt;br /&gt;
Rehydrate the yeast, oxygenate the wort, pitch at 20c&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
Drinks well for both keg and bottle but keg version tends to be a bit smoother &lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=437</id>
		<title>Farmgirl Saison</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Farmgirl_Saison&amp;diff=437"/>
		<updated>2023-06-13T09:22:11Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: Created page with &amp;quot;&amp;#039;&amp;#039;&amp;#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&amp;#039;&amp;#039;&amp;#039;  Recipe is part of Recipe Index  &amp;#039;&amp;#039;&amp;#039;BJCP 2021 Style - Saison (25B)&amp;#039;&amp;#039;&amp;#039;  &amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt; One of my first &amp;#039;continental&amp;#039; brews having recently done a Belgian/French beer beer trip! Very surprised how well it turned out.  This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation!  == Awards...&amp;quot;&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style - Saison (25B)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
One of my first &#039;continental&#039; brews having recently done a Belgian/French beer beer trip!&lt;br /&gt;
Very surprised how well it turned out.  This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation!&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; 2013 London &amp;amp; Southeast (LAB Open)&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
1st - Belgian and French Table&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* Batch size 50l&lt;br /&gt;
* IBU 22&lt;br /&gt;
* ABV 5.2%&lt;br /&gt;
* OG 1.045&lt;br /&gt;
* FG 1.005&lt;br /&gt;
* EBC 13.2&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
&amp;lt;!-- Add water notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* Lager Malt, 3 EBC, 8kg, 76.2%&lt;br /&gt;
* Pale wheat Malt, 4 EBC, 1.3kg, 12.4%&lt;br /&gt;
* Munich Malt, 25 EBC, 800gr, 7.6%&lt;br /&gt;
* Crystal Malt, 150 EBC, 400gr, 3.8%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 70g Hallertauer Traditional, 75 mins &lt;br /&gt;
* 20g Cascade, 0 mins&lt;br /&gt;
* 20g Lublin, 0 mins&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
NBS Belgian Saison (Belle Saison)&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
Single infusion mash, medium body, batch sparge&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
Hops as per schedule above.&lt;br /&gt;
Protofloc added 15 mins before the end&lt;br /&gt;
35g crushed coriander seed added at flameout&lt;br /&gt;
Apx. 20min hop stand for coriander to infuse&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
Normal fermentation prep.&lt;br /&gt;
Rehydrate the yeast, oxygenate the wort, pitch at 20c&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
Drinks well for both keg and bottle but keg version tends to be a bit smoother &lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=436</id>
		<title>Recipe Index</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=436"/>
		<updated>2023-06-13T08:56:07Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;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.&lt;br /&gt;
&lt;br /&gt;
The list is organised as per the [https://www.bjcp.org/bjcp-style-guidelines/ BJCP 2021 style guidelines].&lt;br /&gt;
&lt;br /&gt;
== 1: Standard American Beer ==&lt;br /&gt;
=== 1A: American Light Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Tastes Like Freedom]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 3: Czech Lager ==&lt;br /&gt;
=== 3B: Czech Premium Pale Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Garage Pilsner]] - Stuart Loynton&lt;br /&gt;
&lt;br /&gt;
[[Pivovar Bobek Pils]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Rossum&#039;s Utopian Rebels]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3C: Czech Amber Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Mendel&#039;s Dihybrid Cross]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3D: Czech Dark Lager===&lt;br /&gt;
&lt;br /&gt;
[[Kafka&#039;s Dark Morphosis]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 4: Pale Malty European Lager ==&lt;br /&gt;
=== 4B: Festbier ===&lt;br /&gt;
&lt;br /&gt;
[[Festooned]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 4C: Helles Bock ===&lt;br /&gt;
&lt;br /&gt;
[[Mayday Leap - Maibock]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 6: Amber Malty European Lager ==&lt;br /&gt;
=== 6A: Märzen ===&lt;br /&gt;
[[Winner Winner Märzen Dinner]] by James Wilson&lt;br /&gt;
&lt;br /&gt;
== 7: Amber Bitter European Beer ==&lt;br /&gt;
=== 7A: Vienna Lager ===&lt;br /&gt;
[[LeRoss 35 - Viennaaaa]] by Joell Leskin&lt;br /&gt;
&lt;br /&gt;
== 8: Dark European Lager==&lt;br /&gt;
===8A: Munich Dunkel ===&lt;br /&gt;
[[Hegel&#039;s Dialectical Drinking]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
===8B: Schwarzbier ===&lt;br /&gt;
[[Stormin&#039; Norman]] - Arthur Olcot&lt;br /&gt;
&lt;br /&gt;
== 9: Strong European Beer ==&lt;br /&gt;
=== 9A: Doppelbock ===&lt;br /&gt;
[[Karl&#039;s Global Liberator]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 11: British Bitter ==&lt;br /&gt;
=== 11B: Best Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Yorkssex Bitter]] - Steve Smith&lt;br /&gt;
&lt;br /&gt;
=== 11C: Strong Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Epsom Special Bitter]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 13: Brown British Beer ==&lt;br /&gt;
=== 13A: Dark Mild ===&lt;br /&gt;
&lt;br /&gt;
[[Better Brew Something Sharpish]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
=== 13C: English Porter ===&lt;br /&gt;
&lt;br /&gt;
[[Bring Your Daughter to the Porter]] - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 15: Irish Beer ==&lt;br /&gt;
=== 15A: Irish Red Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Red Cortina]] - Luke Russell&lt;br /&gt;
&lt;br /&gt;
== 16: Dark British Beer ==&lt;br /&gt;
=== 16D: Foreign Extra Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Fat Cat]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 17: Strong British Ale ==&lt;br /&gt;
=== 17A: British Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fullers 1845 Clone]] - Dave Halse&lt;br /&gt;
&lt;br /&gt;
== 18: Pale American Ale ==&lt;br /&gt;
=== 18B: American Pale Ale ===&lt;br /&gt;
&lt;br /&gt;
[[American Pale (Citra, Simcoe)]] - Darren Oakley&lt;br /&gt;
&lt;br /&gt;
[[Bob the Younger]] - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 19: Amber and Brown American Beer ==&lt;br /&gt;
=== 19A: American Amber Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Homage to Lucas]] - Stew Horne&lt;br /&gt;
&lt;br /&gt;
== 20: American Porter and Stout ==&lt;br /&gt;
=== 20B: American Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Hard Top]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 21: American IPA ==&lt;br /&gt;
=== 21C: Hazy IPA ===&lt;br /&gt;
&lt;br /&gt;
[[That Scene From Interstellar]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 22: Strong American Ale ==&lt;br /&gt;
=== 22C: American Barleywine ===&lt;br /&gt;
&lt;br /&gt;
[[Dark Cabin Fever]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 24: Belgian Ale ==&lt;br /&gt;
=== 24A: Witbier ===&lt;br /&gt;
&lt;br /&gt;
[[Great Galah Aussie Wit]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 25: Strong Belgian Ale ==&lt;br /&gt;
=== 25A: Belgian Blond Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fishing Rights]] - James Pettifor (Anglian Craft Brewers)&lt;br /&gt;
&lt;br /&gt;
=== 25C: Saison ===&lt;br /&gt;
&lt;br /&gt;
[[Farmgirl Saison]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 26: Monastic Ale ==&lt;br /&gt;
=== 26B: Belgian Dubbel ===&lt;br /&gt;
&lt;br /&gt;
[[Dubbel or Nothing]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 26D: Belgian Dark Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Death&#039;s Quad]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
[[Magic Monk]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 27: Historical Beer ==&lt;br /&gt;
=== 27A London Brown Ale ===&lt;br /&gt;
&lt;br /&gt;
[[How Now, Brown Ale?]] - Mark Sanderson&lt;br /&gt;
&lt;br /&gt;
== 30: Spiced Beers ==&lt;br /&gt;
=== 30A: Spice, Herb or Vegetable Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Coconut Porter]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 31: Alternative Fermentables Beer ==&lt;br /&gt;
===31A: Alternative Grain Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Bob Ryeder On The Storm]] - Rye IPA - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 32: Smoked Beer ==&lt;br /&gt;
=== 32A: Classic Style Smoked Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Czechs on Fire]] - Smoked Czech Dark Lager - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 33: Wood Beer ==&lt;br /&gt;
=== 33A: Wood Aged Beer ===&lt;br /&gt;
&lt;br /&gt;
[[The Dark Prince]] - Oaked Dunkel - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 34: Specialty Beers ==&lt;br /&gt;
[[The Top One Percent IPA]] - Low Alcohol IPA - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Low ABV Pale Ale]] - Low Alcohol Pale Ale - Steve Smith&lt;br /&gt;
&lt;br /&gt;
== Templates ==&lt;br /&gt;
&lt;br /&gt;
[[Recipe Template]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=435</id>
		<title>Recipe Index</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=435"/>
		<updated>2023-05-27T18:42:37Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: Undo revision 434 by Mick Harrison (talk)&lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;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.&lt;br /&gt;
&lt;br /&gt;
The list is organised as per the [https://www.bjcp.org/bjcp-style-guidelines/ BJCP 2021 style guidelines].&lt;br /&gt;
&lt;br /&gt;
== 1: Standard American Beer ==&lt;br /&gt;
=== 1A: American Light Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Tastes Like Freedom]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 3: Czech Lager ==&lt;br /&gt;
=== 3B: Czech Premium Pale Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Garage Pilsner]] - Stuart Loynton&lt;br /&gt;
&lt;br /&gt;
[[Pivovar Bobek Pils]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Rossum&#039;s Utopian Rebels]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3C: Czech Amber Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Mendel&#039;s Dihybrid Cross]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3D: Czech Dark Lager===&lt;br /&gt;
&lt;br /&gt;
[[Kafka&#039;s Dark Morphosis]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 4: Pale Malty European Lager ==&lt;br /&gt;
=== 4B: Festbier ===&lt;br /&gt;
&lt;br /&gt;
[[Festooned]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 4C: Helles Bock ===&lt;br /&gt;
&lt;br /&gt;
[[Mayday Leap - Maibock]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 6: Amber Malty European Lager ==&lt;br /&gt;
=== 6A: Märzen ===&lt;br /&gt;
[[Winner Winner Märzen Dinner]] by James Wilson&lt;br /&gt;
&lt;br /&gt;
== 7: Amber Bitter European Beer ==&lt;br /&gt;
=== 7A: Vienna Lager ===&lt;br /&gt;
[[LeRoss 35 - Viennaaaa]] by Joell Leskin&lt;br /&gt;
&lt;br /&gt;
== 8: Dark European Lager==&lt;br /&gt;
===8A: Munich Dunkel ===&lt;br /&gt;
[[Hegel&#039;s Dialectical Drinking]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
===8B: Schwarzbier ===&lt;br /&gt;
[[Stormin&#039; Norman]] - Arthur Olcot&lt;br /&gt;
&lt;br /&gt;
== 9: Strong European Beer ==&lt;br /&gt;
=== 9A: Doppelbock ===&lt;br /&gt;
[[Karl&#039;s Global Liberator]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 11: British Bitter ==&lt;br /&gt;
=== 11B: Best Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Yorkssex Bitter]] - Steve Smith&lt;br /&gt;
&lt;br /&gt;
=== 11C: Strong Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Epsom Special Bitter]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 13: Brown British Beer ==&lt;br /&gt;
=== 13A: Dark Mild ===&lt;br /&gt;
&lt;br /&gt;
[[Better Brew Something Sharpish]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
=== 13C: English Porter ===&lt;br /&gt;
&lt;br /&gt;
[[Bring Your Daughter to the Porter]] - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 15: Irish Beer ==&lt;br /&gt;
=== 15A: Irish Red Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Red Cortina]] - Luke Russell&lt;br /&gt;
&lt;br /&gt;
== 16: Dark British Beer ==&lt;br /&gt;
=== 16D: Foreign Extra Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Fat Cat]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 17: Strong British Ale ==&lt;br /&gt;
=== 17A: British Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fullers 1845 Clone]] - Dave Halse&lt;br /&gt;
&lt;br /&gt;
== 18: Pale American Ale ==&lt;br /&gt;
=== 18B: American Pale Ale ===&lt;br /&gt;
&lt;br /&gt;
[[American Pale (Citra, Simcoe)]] - Darren Oakley&lt;br /&gt;
&lt;br /&gt;
[[Bob the Younger]] - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 19: Amber and Brown American Beer ==&lt;br /&gt;
=== 19A: American Amber Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Homage to Lucas]] - Stew Horne&lt;br /&gt;
&lt;br /&gt;
== 20: American Porter and Stout ==&lt;br /&gt;
=== 20B: American Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Hard Top]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 21: American IPA ==&lt;br /&gt;
=== 21C: Hazy IPA ===&lt;br /&gt;
&lt;br /&gt;
[[That Scene From Interstellar]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 22: Strong American Ale ==&lt;br /&gt;
=== 22C: American Barleywine ===&lt;br /&gt;
&lt;br /&gt;
[[Dark Cabin Fever]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 24: Belgian Ale ==&lt;br /&gt;
=== 24A: Witbier ===&lt;br /&gt;
&lt;br /&gt;
[[Great Galah Aussie Wit]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 25: Strong Belgian Ale ==&lt;br /&gt;
=== 25A: Belgian Blond Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fishing Rights]] - James Pettifor (Anglian Craft Brewers)&lt;br /&gt;
&lt;br /&gt;
== 26: Monastic Ale ==&lt;br /&gt;
=== 26B: Belgian Dubbel ===&lt;br /&gt;
&lt;br /&gt;
[[Dubbel or Nothing]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 26D: Belgian Dark Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Death&#039;s Quad]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
[[Magic Monk]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 27: Historical Beer ==&lt;br /&gt;
=== 27A London Brown Ale ===&lt;br /&gt;
&lt;br /&gt;
[[How Now, Brown Ale?]] - Mark Sanderson&lt;br /&gt;
&lt;br /&gt;
== 30: Spiced Beers ==&lt;br /&gt;
=== 30A: Spice, Herb or Vegetable Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Coconut Porter]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 31: Alternative Fermentables Beer ==&lt;br /&gt;
===31A: Alternative Grain Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Bob Ryeder On The Storm]] - Rye IPA - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 32: Smoked Beer ==&lt;br /&gt;
=== 32A: Classic Style Smoked Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Czechs on Fire]] - Smoked Czech Dark Lager - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 33: Wood Beer ==&lt;br /&gt;
=== 33A: Wood Aged Beer ===&lt;br /&gt;
&lt;br /&gt;
[[The Dark Prince]] - Oaked Dunkel - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 34: Specialty Beers ==&lt;br /&gt;
[[The Top One Percent IPA]] - Low Alcohol IPA - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Low ABV Pale Ale]] - Low Alcohol Pale Ale - Steve Smith&lt;br /&gt;
&lt;br /&gt;
== Templates ==&lt;br /&gt;
&lt;br /&gt;
[[Recipe Template]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=434</id>
		<title>Recipe Index</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Recipe_Index&amp;diff=434"/>
		<updated>2023-05-27T18:39:25Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;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.&lt;br /&gt;
&lt;br /&gt;
The list is organised as per the [https://www.bjcp.org/bjcp-style-guidelines/ BJCP 2021 style guidelines].&lt;br /&gt;
&lt;br /&gt;
== 1: Standard American Beer ==&lt;br /&gt;
=== 1A: American Light Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Tastes Like Freedom]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 3: Czech Lager ==&lt;br /&gt;
=== 3B: Czech Premium Pale Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Garage Pilsner]] - Stuart Loynton&lt;br /&gt;
&lt;br /&gt;
[[Pivovar Bobek Pils]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Rossum&#039;s Utopian Rebels]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3C: Czech Amber Lager ===&lt;br /&gt;
&lt;br /&gt;
[[Mendel&#039;s Dihybrid Cross]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
=== 3D: Czech Dark Lager===&lt;br /&gt;
&lt;br /&gt;
[[Kafka&#039;s Dark Morphosis]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 4: Pale Malty European Lager ==&lt;br /&gt;
=== 4B: Festbier ===&lt;br /&gt;
&lt;br /&gt;
[[Festooned]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 4C: Helles Bock ===&lt;br /&gt;
&lt;br /&gt;
[[Mayday Leap - Maibock]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 6: Amber Malty European Lager ==&lt;br /&gt;
=== 6A: Märzen ===&lt;br /&gt;
[[Winner Winner Märzen Dinner]] by James Wilson&lt;br /&gt;
&lt;br /&gt;
== 7: Amber Bitter European Beer ==&lt;br /&gt;
=== 7A: Vienna Lager ===&lt;br /&gt;
[[LeRoss 35 - Viennaaaa]] by Joell Leskin&lt;br /&gt;
&lt;br /&gt;
== 8: Dark European Lager==&lt;br /&gt;
===8A: Munich Dunkel ===&lt;br /&gt;
[[Hegel&#039;s Dialectical Drinking]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
===8B: Schwarzbier ===&lt;br /&gt;
[[Stormin&#039; Norman]] - Arthur Olcot&lt;br /&gt;
&lt;br /&gt;
== 9: Strong European Beer ==&lt;br /&gt;
=== 9A: Doppelbock ===&lt;br /&gt;
[[Karl&#039;s Global Liberator]] - Rob Gallagher&lt;br /&gt;
&lt;br /&gt;
== 11: British Bitter ==&lt;br /&gt;
=== 11B: Best Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Yorkssex Bitter]] - Steve Smith&lt;br /&gt;
&lt;br /&gt;
=== 11C: Strong Bitter ===&lt;br /&gt;
&lt;br /&gt;
[[Epsom Special Bitter]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 13: Brown British Beer ==&lt;br /&gt;
=== 13A: Dark Mild ===&lt;br /&gt;
&lt;br /&gt;
[[Better Brew Something Sharpish]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
=== 13C: English Porter ===&lt;br /&gt;
&lt;br /&gt;
[[Bring Your Daughter to the Porter]] - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 15: Irish Beer ==&lt;br /&gt;
=== 15A: Irish Red Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Red Cortina]] - Luke Russell&lt;br /&gt;
&lt;br /&gt;
== 16: Dark British Beer ==&lt;br /&gt;
=== 16D: Foreign Extra Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Fat Cat]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 17: Strong British Ale ==&lt;br /&gt;
=== 17A: British Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fullers 1845 Clone]] - Dave Halse&lt;br /&gt;
&lt;br /&gt;
== 18: Pale American Ale ==&lt;br /&gt;
=== 18B: American Pale Ale ===&lt;br /&gt;
&lt;br /&gt;
[[American Pale (Citra, Simcoe)]] - Darren Oakley&lt;br /&gt;
&lt;br /&gt;
[[Bob the Younger]] - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 19: Amber and Brown American Beer ==&lt;br /&gt;
=== 19A: American Amber Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Homage to Lucas]] - Stew Horne&lt;br /&gt;
&lt;br /&gt;
== 20: American Porter and Stout ==&lt;br /&gt;
=== 20B: American Stout ===&lt;br /&gt;
&lt;br /&gt;
[[Hard Top]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 21: American IPA ==&lt;br /&gt;
=== 21C: Hazy IPA ===&lt;br /&gt;
&lt;br /&gt;
[[That Scene From Interstellar]] - James Wilson&lt;br /&gt;
&lt;br /&gt;
== 22: Strong American Ale ==&lt;br /&gt;
=== 22C: American Barleywine ===&lt;br /&gt;
&lt;br /&gt;
[[Dark Cabin Fever]] - Ian Cosier&lt;br /&gt;
&lt;br /&gt;
== 24: Belgian Ale ==&lt;br /&gt;
=== 24A: Witbier ===&lt;br /&gt;
&lt;br /&gt;
[[Great Galah Aussie Wit]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 25: Strong Belgian Ale ==&lt;br /&gt;
=== 25A: Belgian Blond Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Fishing Rights]] - James Pettifor (Anglian Craft Brewers)&lt;br /&gt;
&lt;br /&gt;
== 26: Monastic Ale ==&lt;br /&gt;
=== 26B: Belgian Dubbel ===&lt;br /&gt;
&lt;br /&gt;
[[Dubbel or Nothing]] - Guy Asaert&lt;br /&gt;
&lt;br /&gt;
=== 26D: Belgian Dark Strong Ale ===&lt;br /&gt;
&lt;br /&gt;
[[Death&#039;s Quad]] - Jacques Marais&lt;br /&gt;
&lt;br /&gt;
[[Magic Monk]] - Mick Harrison&lt;br /&gt;
&lt;br /&gt;
== 27: Historical Beer ==&lt;br /&gt;
=== 27A London Brown Ale ===&lt;br /&gt;
&lt;br /&gt;
[[How Now, Brown Ale?]] - Mark Sanderson&lt;br /&gt;
&lt;br /&gt;
== 30: Spiced Beers ==&lt;br /&gt;
=== 30A: Spice, Herb or Vegetable Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Coconut Porter]] - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 31: Alternative Fermentables Beer ==&lt;br /&gt;
===31A: Alternative Grain Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Bob Ryeder On The Storm]] - Rye IPA - Joe Hickey&lt;br /&gt;
&lt;br /&gt;
== 32: Smoked Beer ==&lt;br /&gt;
=== 32A: Classic Style Smoked Beer ===&lt;br /&gt;
&lt;br /&gt;
[[Czechs on Fire]] - Smoked Czech Dark Lager - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
== 33: Wood Beer ==&lt;br /&gt;
=== 33A: Wood Aged Beer ===&lt;br /&gt;
&lt;br /&gt;
[[The Dark Prince]] - Oaked Dunkel - Lee Immins&lt;br /&gt;
&lt;br /&gt;
== 34: Specialty Beers ==&lt;br /&gt;
[[The Top One Percent IPA]] - Low Alcohol IPA - Ken Bazley&lt;br /&gt;
&lt;br /&gt;
[[Low ABV Pale Ale]] - Low Alcohol Pale Ale - Steve Smith&lt;br /&gt;
&lt;br /&gt;
== Templates ==&lt;br /&gt;
&lt;br /&gt;
[[Recipe Template]]&lt;br /&gt;
&#039;&#039;&#039;&amp;lt;big&amp;gt;By Mick Harrison&amp;lt;/big&amp;gt;&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
Recipe is part of [[Recipe Index]]&lt;br /&gt;
&lt;br /&gt;
&#039;&#039;&#039;BJCP 2021 Style English Porter&#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Awards ==&lt;br /&gt;
&amp;lt;!-- Add details of competition awards or other notable reason for inclusion (e.g. high score) here --&amp;gt;&lt;br /&gt;
&#039;&#039;&#039; LAB Open 2023 &#039;&#039;&#039;&lt;br /&gt;
&lt;br /&gt;
2nd - Table 10: Porter and Stout&amp;lt;!-- Table/category name/best in show --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Statistics ==&lt;br /&gt;
&amp;lt;!-- Add/delete measures as you wish --&amp;gt;&lt;br /&gt;
* IBU xx&lt;br /&gt;
* ABV xx%&lt;br /&gt;
* OG 1.xxx&lt;br /&gt;
* FG 1.xxx&lt;br /&gt;
* EBC xx&lt;br /&gt;
* xx litres at end of boil.&lt;br /&gt;
* xx litres into fermenter.&lt;br /&gt;
&lt;br /&gt;
== Ingredients ==&lt;br /&gt;
=== Water ===&lt;br /&gt;
&amp;lt;!-- Add water notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
=== Malt ===&lt;br /&gt;
&amp;lt;!-- Add malt listing and quantities here --&amp;gt;&lt;br /&gt;
* Malt 1, 6 EBC, 4750g, 75.5%&lt;br /&gt;
* Malt 2, 400g, 6.4%&lt;br /&gt;
* Malt 3, 1300 EBC, 400g, 6.4%&lt;br /&gt;
&lt;br /&gt;
=== Hops ===&lt;br /&gt;
&amp;lt;!-- Add hop listing/timings details here --&amp;gt;&lt;br /&gt;
* 30g Hop 1 at 60 minutes&lt;br /&gt;
* 40g Hop 2 at 5 minutes&lt;br /&gt;
* 40 Hop 3 dry hop&lt;br /&gt;
&lt;br /&gt;
=== Yeast ===&lt;br /&gt;
&amp;lt;!-- Add yeast details here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
== Process ==&lt;br /&gt;
=== Mash ===&lt;br /&gt;
&amp;lt;!-- Add mash notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
=== Boil ===&lt;br /&gt;
&amp;lt;!-- Add boil notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
=== Ferment ===&lt;br /&gt;
&amp;lt;!-- Add fermentation notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
=== Serving ===&lt;br /&gt;
&amp;lt;!-- Add bottling/kegging notes here --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
[[Category:Recipes]]&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Suppliers&amp;diff=333</id>
		<title>Suppliers</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Suppliers&amp;diff=333"/>
		<updated>2022-07-28T22:25:19Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Supply of Co2 is a constant issue for many brewers so we&#039;ll start with gas suppliers.&lt;br /&gt;
&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
|+ Gas Suppliers&lt;br /&gt;
|-&lt;br /&gt;
! Supplier !! Contact !! Size !! Cost !! Added/Updated&lt;br /&gt;
|-&lt;br /&gt;
| London Beergas || Example || Example || Example || date&lt;br /&gt;
|-&lt;br /&gt;
| SoCal - Hants and Dorset Gas || Southampton, 023 8078 8155 || Pub size? ||£35 || 26/07/22&lt;br /&gt;
|}&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
	<entry>
		<id>https://londonamateurbrewers.co.uk/wiki/index.php?title=Suppliers&amp;diff=328</id>
		<title>Suppliers</title>
		<link rel="alternate" type="text/html" href="https://londonamateurbrewers.co.uk/wiki/index.php?title=Suppliers&amp;diff=328"/>
		<updated>2022-07-28T12:09:55Z</updated>

		<summary type="html">&lt;p&gt;Mick Harrison: &lt;/p&gt;
&lt;hr /&gt;
&lt;div&gt;Supply of Co2 is a constant issue for many brewers so we&#039;ll start with gas suppliers.&lt;br /&gt;
&lt;br /&gt;
{| class=&amp;quot;wikitable sortable&amp;quot;&lt;br /&gt;
|+ Gas Suppliers&lt;br /&gt;
|-&lt;br /&gt;
! Supplier !! Contact !! Size !! Cost !! Added/Updated&lt;br /&gt;
|-&lt;br /&gt;
| London Beergas || Example || Example || Example || date&lt;br /&gt;
|-&lt;br /&gt;
| BOC || Example || Example || Example || date&lt;br /&gt;
|-&lt;br /&gt;
| Flowgas || Example || Example || Example || date&lt;br /&gt;
|-&lt;br /&gt;
| Air Liquide || Example || Example || Example || date.&lt;br /&gt;
|}&lt;/div&gt;</summary>
		<author><name>Mick Harrison</name></author>
	</entry>
</feed>