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Straight Outta Epsom

James Wilson — Mon, 29 Jun 2026 13:11:42 GMT

Awards

← Older revision		Revision as of 13:11, 29 June 2026
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	1st - American and Special IPA		1st - American and Special IPA


			''' West Coast Best Coast (Jawbone Brewery, Twickenham, London, June 2026 '''

			3rd - Best of Show

			1st - American IPA

	== Measures ==		== Measures ==

Double D Pils

James Wilson — Fri, 19 Jun 2026 19:26:34 GMT

← Older revision		Revision as of 19:26, 19 June 2026
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	'''BJCP 2021 Style 5D German Pils'''		'''BJCP 2021 Style 5D German Pils'''

			Neil says: "I started brewing lagers as my wife doesn't like ales and I wanted to keep her onside with my homebrewing. However, I really enjoy the variety and process of making them, and drinking them especially on hot days like today (29°C)"

			The German Best of Show Judge at Lager Than Life said that this beer captures elements of classic German Pils that many commercial examples fail to.

			Thank you very much to Neil for contributing his recipe to the community.

	== Awards ==		== Awards ==
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	=== Hops ===		=== Hops ===
	* Hallertauer Magnum, 17.3% AA, 36 IBU @ First Wort 60min		* Hallertauer Magnum, 17.3% AA, 36 IBU @ First Wort 60min
			* 80g Hallertauer Mittlefrueh 4.5% AA in the whirlpool at 80C for 15min

	=== Yeast ===		=== Yeast ===
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	* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.		* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.
	* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.		* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.
	* Add additional 80ml Phosphoric acid to mash.		* Add additional 80ml 10% Phosphoric acid to mash during the sparge.
	* Fly sparge with 45L to hit 74L in boil at pH 5.32		* Fly sparge with 45L to hit 74L in boil at pH 5.32

	=== Boil ===		=== Boil ===
	* 60 minutes		* Add 75ml 10% Phosphoric acid before boil to hit pH 4.9
	* Add 75ml Phosphoric acid ~~after~~ boil.		* 60 minutes boil

	=== Ferment ===		=== Ferment ===

Railway Porker

James Wilson — Thu, 18 Jun 2026 21:42:38 GMT

← Older revision		Revision as of 21:42, 18 June 2026
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	== Process ==		== Process ==
	=== Mash ===		=== Mash ===
	* 60 minutes at 64.5C		* 90 minutes at 64.5C (would be better at 70-71C)
	* No Mashout, immediately raise to 80C while sparging with 80C sparge water		* No Mashout, immediately raise to 80C while sparging with 80C sparge water

Dolle Tripel Heart

James Wilson — Thu, 18 Jun 2026 21:38:27 GMT

Created page with "'''<big>By Jacques Marais</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 26C Belgian Tripel''' This beer started when Guy gave me a sample of De Dolle yeast directly from the brewery after his visit. So Thank you! Effectively a clone of their De Dolle Tripel (called Mad Bitch). This was the third beer on the cake so I already knew it attenuates like crazy and struggles to flocc. So reduced the OG a bit. I’d usually go for 10-15% sugar for a Tripel,..."

New page

'''<big>By Jacques Marais</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 26C Belgian Tripel'''

This beer started when Guy gave me a sample of De Dolle yeast directly from the brewery after his visit. So Thank you! Effectively a clone of their De Dolle Tripel (called Mad Bitch).

This was the third beer on the cake so I already knew it attenuates like crazy and struggles to flocc. So reduced the OG a bit. I’d usually go for 10-15% sugar for a Tripel, but not needed here. Interestingly it attenuates more than the WY3942 strain which is supposedly from De Dolle.

A big factor is the Dingemans pale ale malt which has a big bready/nutty flavour and slightly darker - different to the usual honey one gets from pils malt.

I also know that De Dolle uses EKG and Celeia hops so used both as bittering and flavour respectively.

I mixed 50/50 RO and Tap water to keep some hardness as a buffer and added salts accordingly.

The trick to make a good Tripel, in my opinion, is to do a ferulic acid step mash at 42-45C which adds the precursors for the phenolics for POF+ yeast strains. Then ferment as cold as your dare and even over pitching is fine.

Despite those efforts there was still a lot of hot alcohol. Judges mentioned the heat, but I guess it had reduced quite a bit by then with some warm conditioning.
Bottling was difficult as the yeast struggled to flocc out despite adding finings and a cold crash. It cleared in the bottle, but there are lots of dregs.

== Awards ==
''' LAB Open 2026 (Queens Arms, London) '''

2nd - European Ale

== Beer Statistics ==
* OG = 1.070
* FG = 1.006
* EBC = 14
* IBU = 43

== Ingredients ==
=== Water ===
* Water: 50/50 Tap water (hard) / RO and adjust to get to:
* Target ppm: Ca 100, Mg 2, Na 20, SO4 120, Cl 90, HCO3 120

=== Malt ===
* Dingemans Pale malt: 65%
* Dingemans Pilsen malt: 16%
* Munich malt: 12%
* Flaked Barley: 2%
* Dextrose: 5%

=== Hops ===
* EKG: 3.2g/l at 60 min
* Celeia: 2g/l at 10 min
* Celeia: 1g/l whirlpool stand at 80C for 10min

=== Yeast ===
* De Dolle yeast directly from the Brewery (Else use substitute WY3942)

== Process ==
=== Mash ===
* 44C for 25 min
* 50C for 25 min
* 65C for 75 min
* 72C for 30 min

=== Fermentation ===
* Pitch and ferment at 18C for 6 days.
* Raise to 20C for two weeks
* Add 3g of gelatin and cold crash to 8C for a week before bottling.

=== Serving ===
* Bottled target 3.3 vol CO2, but surprisingly this could be even higher.
* Warm conditioned in the bottle for 6 weeks in warm part of the house to help reduce hot alcohol. It still needs more time though.

[[Category:Recipes]]

Recipe Index

James Wilson — Thu, 18 Jun 2026 21:32:12 GMT

26: Monastic Ale

← Older revision		Revision as of 21:32, 18 June 2026
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	[[Dubbel or Nothing]] - Guy Asaert		[[Dubbel or Nothing]] - Guy Asaert

			=== 26C: Belgian Tripel ===

			[[Dolle Tripel Heart]] - Jacques Marais

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

Railway Porker

James Wilson — Thu, 18 Jun 2026 21:28:10 GMT

Created page with "'''<big>By Steven Blackery</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 13C English Porter''' I reached out to Greg at Five Points who was happy to share with me the recipe for Railway Porter. Unfortunately he initially typo'd the '64.5%' of MO in the grain bill with '64.5C' mash temp, which I brewed (and won with) but it over attenuated down to 1.011 FG and 1% ABV too high. The judges notes in the competition mentioned the only flaws as being that i..."

New page

'''<big>By Steven Blackery</big>'''

Recipe is part of [[Recipe Index]]

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

I reached out to Greg at Five Points who was happy to share with me the recipe for Railway Porter. Unfortunately he initially typo'd the '64.5%' of MO in the grain bill with '64.5C' mash temp, which I brewed (and won with) but it over attenuated down to 1.011 FG and 1% ABV too high. The judges notes in the competition mentioned the only flaws as being that it was a little too dry and with a very slight astringency, I believe brewing with the correct Mash temp of 71C should resolve those issues.

== Awards ==
''' LAB Open 2026 (Queens Arms, London)'''

1st - Dark and Malty British Isles Beers

== Beer Statistics ==
* OG 1.053
* FG 1.016
* ABV 4.8%
* IBU ~35

== Ingredients ==
=== Water ===
* At the recommendation of Five Points I actually used my base Thames Water tap water, the only recipe I have using unfiltered water. Treat with Campden and then add 2-3g of Baking Soda and only calcium chloride, no other salts to mash water, aim for 5.5 mash pH (late grain mash additions will drive this down to 5.2 preboil & 5.0-5.1 into fermenter)
* Ca: 130 Mg: 5 Na: 65 Cl: 90 SO4: 45 HCO3: 350

=== Malt ===
* 64.5% Simpsons Low Colour Maris Otter (regular MO would be fine as well)
* 12% Simpsons Brown Malt
* 7% Simpsons Munich Malt
* 6% Simpsons Crystal Medium
* 3% Simpsons Crystal Dark

Timing of this addition is critical to final roastiness balance - Five points add onto the sparge, not in the Mash. I add for last 3 minutes of mash and then sparge. For no-sparge you will want at least 5 minutes I would think.

* 6% Simpsons Chocolate Malt
* 1.5% Simpsons Black Malt

=== Hops ===

* EKG @ 60 minutes for approx 25 IBU
* EKG @ flame-out/whirlpool 3g/l

=== Yeast ===
* Fermentis US-05
* I used 1 pack of US-05 with a 0.8L starter of 1.036 DME & a pinch of nutrient, cold crashed it for 48 hours and then syphoned off the spent wort before pitching. This resulted in an amazingly fast & clean ferment that reached FG in only 2.5 days.

== Process ==
=== Mash ===
* 60 minutes at 64.5C
* No Mashout, immediately raise to 80C while sparging with 80C sparge water

=== Boil ===
* 60 minute boil

=== Fermentation ===
* Pitch at 19C, free rise to 22.5C and ferment at 22.5C
* 2 day D-rest, Cold Crash 5C/day to 1C, add gelatin for 36 hours, package

[[Category:Recipes]]

Recipe Index

James Wilson — Thu, 18 Jun 2026 21:20:17 GMT

13C: English Porter

← Older revision		Revision as of 21:20, 18 June 2026
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	[[Bring Your Daughter to the Porter]] - Lee Immins		[[Bring Your Daughter to the Porter]] - Lee Immins

			[[Railway Porker]] - Steven Blackery

	[[Spellcaster]] - Mick Harrison		[[Spellcaster]] - Mick Harrison

Double D Pils

James Wilson — Thu, 18 Jun 2026 21:14:59 GMT

← Older revision		Revision as of 21:14, 18 June 2026
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	* Double Decoction		* Double Decoction
	* 62C starting mash temperature		* 62C starting mash temperature
			* Should be at pH 5.4 after 10 minutes.
	* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.		* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.
	* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.		* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.
	* Add additional 80ml Phosphoric acid to mash.		* Add additional 80ml Phosphoric acid to mash.
	* Fly sparge with 45L to hit 74L in boil.		* Fly sparge with 45L to hit 74L in boil at pH 5.32

	=== Boil ===		=== Boil ===

Double D Pils

James Wilson — Thu, 18 Jun 2026 21:11:39 GMT

Created page with "'''<big>By Neil Werdmuller Von Elgg</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style 5D German Pils''' == Awards == ''' Lager Than Life 2026 (Pillars Brewery, London)''' 1st - Best of Show 1st - Pale, Crisp and Bitter == Statistics == * Batch Size 60 Litres * Boil Size 74 Litres * ABV 5.2% * IBU 38 * OG 1.048 * FG 1.009 == Ingredients == === Water === * Mash water is 45 litres RO water acidified with 150ml 10% phosphoric acid * Gypsum and Calcium Ch..."

New page

'''<big>By Neil Werdmuller Von Elgg</big>'''

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 5D German Pils'''

== Awards ==
''' Lager Than Life 2026 (Pillars Brewery, London)'''

1st - Best of Show

1st - Pale, Crisp and Bitter

== Statistics ==
* Batch Size 60 Litres
* Boil Size 74 Litres
* ABV 5.2%
* IBU 38
* OG 1.048
* FG 1.009

== Ingredients ==
=== Water ===
* Mash water is 45 litres RO water acidified with 150ml 10% phosphoric acid
* Gypsum and Calcium Chloride salts added to mash liquor to hit mash profile of Ca2+ 73; Mg2+ 10; Na+ 0; Cl- 66; SO42- 104; HCO3- 1

=== Malt ===
* 9.6kg Simpsons Lager Malt
* 1.2kg Crisp #7 Chit Malt
* 0.6kg Muntons Maris Otter Extra Pale
* 0.4kg Dingemans Munich

=== Hops ===
* Hallertauer Magnum, 17.3% AA, 36 IBU @ First Wort 60min

=== Yeast ===
* WHCLAB Einstein - Yeast slurry from previous beer

== Process ==
=== Mash ===
* Double Decoction
* 62C starting mash temperature
* Decoction 1: Took 12L of thick mash to decoct and raised to boil temperature over 14 minutes, then boiled for 30 minutes. Remix with mash to hit 70°C.
* Decoction 2: Took 9L of thick mash to decoct and raised to boil over 12 minutes, then boiled for 30 minutes. Remix with mash to hit 76°C.
* Add additional 80ml Phosphoric acid to mash.
* Fly sparge with 45L to hit 74L in boil.

=== Boil ===
* 60 minutes
* Add 75ml Phosphoric acid after boil.

=== Ferment ===
* Start ferment at 10°C and 10psi pressure for 8 days
* Raised 1°C per day to 14°C, start spunding up to 20psi for 7 days
* Crash to 2°C for 8 days
* Lager at 4°C for 1 month.

=== Serving ===
* Acidify beer with 8ml Phosphoric acid to hit pH 4.36

[[Category:Recipes]]

Recipe Index

James Wilson — Thu, 18 Jun 2026 20:52:03 GMT

5: Pale Bitter European Beer

← Older revision		Revision as of 20:52, 18 June 2026
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	=== 5A: German Leichtbier ===		=== 5A: German Leichtbier ===
	[[German Leichtbier I]] by Mark Charlwood		[[German Leichtbier I]] by Mark Charlwood

			=== 5D: German Pils ===
			[[Double D Pils]] by Neil Werdmuller Von Elgg

	== 6: Amber Malty European Lager ==		== 6: Amber Malty European Lager ==