2014 National Competition Winning Recipes

[johnrm]

Do the winners want to post up the secret recipes, or the secret technique?

So I can put on label 'Gold Medal Recipe' even if it tastes like pish!

[johnrm]

Anyone?

[Tom]

We talking from the nationals?

I'd post mine, but I'd have to give half the royalties to the estate of the late Dave Line.

[johnrm]

Yep, it was done last year too.

[Ciderhead]

Not a sinner, its all getting very competitive   
Just to remind winners of Red Ale Comp you have to share your knowledge with the greater public as aim of the comp is to promote the style

[Partridge9]

Can we get this going again ??

I really enjoyed brewing some of them last year.

[brenmurph]

All mine r on beersmith. Ye r welcome. Gold scwartzbier, gold scottish shilin, gold bohemian pils, also silver altbier ask partrige bout dat as he seems not to b able to acquire enough of de stuff

[Shanna]

There's a fare few recipes and other goodies, including the best and worst of beer names, in the spreadsheet Rossa posted. Can't wait to brew that 48-scorer myself, it sounds epic. Need to get brett!

Any chance you would post a link to the.thread where that spreadsheet was put.

Shanna

[Rossa]

Competition Stats thread. Super info in the spreadsheet.

All thanks to Delzep.

[Dr Jacoby]

Can't wait to brew that 48-scorer myself, it sounds epic. Need to get brett!

Might give that a go myself at some point! Need to get all those hops though

[lordstilton]

I downloaded that spread sheet is there any easier way of viewing the recipes...my excel skills are shite

[brenmurph]

Heres the Scottish shilling, won the competitive scott & irish ale section. Highly recomended, women were the inspiration and contributors for it and women done most of the donkey work on brewday. A great session beer sweeter / maltier that many women seem to prefer versus the more bitter / hoppy beers.
A simple brew, low alcohol, malty with virtually no hops, well worth trying

Scottish 80 shilling
Scottish Export 80/-
Type: All Grain   Date: 21 Oct 2013
Batch Size (fermenter): 24.00 l   Brewer: Brendan
Boil Size: 29.33 l   Asst Brewer:
Boil Time: 75 min   Equipment: brens brewhouse 90 min
End of Boil Volume 24.96 l   Brewhouse Efficiency: 68.80 %
Final Bottling Volume: 23.00 l   Est Mash Efficiency 71.7 %
Fermentation: Ale, Two Stage   Taste Rating(out of 50): 30.0
Taste Notes: at kegging... fab malty spicy dark ale.. hint roast coming through
very pleased
Ingredients

Ingredients
Amt    Name    Type    #    %/IBU
4.10 kg    MCI ale malt (5.9 EBC)    Grain    1    83.7 %
0.50 kg    Lager malt MCI (5.9 EBC)    Grain    2    10.2 %
0.30 kg    Chocolate Malt (900.0 EBC)    Grain    3    6.1 %
15.00 g    Bravo nov 14 [17.50 %] - Boil 60.0 min    Hop    4    27.0 IBUs
1.0 pkg    Yeast (mauribrew #lager at 16c)    Yeast    5    -
Beer Profile

Est Original Gravity: 1.044 SG   Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.009 SG   Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 %   Actual Alcohol by Vol: 4.4 %
Bitterness: 27.0 IBUs   Calories: 408.1 kcal/l
Est Color: 43.2 EBC   
Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge   Total Grain Weight: 4.90 kg
Sparge Water: 17.46 l   Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C   Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE   Mash PH: 5.20
Mash Steps
Name    Description    Step Temperature    Step Time
Mash Step    Add 0.00 l of water at 64.0 C    64.0 C    15 min
Mash In    Add 12.78 l of water at 69.6 C    68.9 C    1 min
Sparge Step: Batch sparge with 2 steps (4.80l, 12.67l) of 75.6 C water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle   Volumes of CO2: 2.3
Pressure/Weight: 135.29 g   Carbonation Used: Bottle with 135.29 g Corn Sugar
Keg/Bottling Temperature: 21.1 C   Age for: 30.00 days
Fermentation: Ale, Two Stage   Storage Temperature: 18.3 C
Notes

300g choc used perhaps too much in hindsight.

Mash was 1 hr 15 dropped off from 69c to 64 c for 15 mins.
Decocted 1 kg and cooked and caramelised to a toffee over a stove till sticky toffee and returned to mash
Raised to 70c for sparge. Flowed really well no stuck sparge

Boil 1 hr 15 pumped to conical, dropped off trub about 1 litre till running clear, pitched yeast at 26c for fast start
left thermo at 16c in ferment chamber 10 days

transferred off to sealed drum sat 26th

kegged 1 x corny and 8 x 750ml botts lagered for 2 months at 2-4c after secondary in sealed drum for 30 days