National Homebrew Club Ireland

Just saw this on Twitter.

https://www.brewdog.com/lowdown/blog/diy-dog (https://www.brewdog.com/lowdown/blog/diy-dog)

Fair play to 'em! Apparently Yeastie Boys (amongst other breweries) do that too.

Just downloaded it. It's a nicely put together recipe book.

It reinforces what a lot of people said about Punk- the recipe did change

Awesome find.  Fair play to Brewdog.

Fair play to them! That's a pretty comprehensive book.

Quote from: Andrew on February 25, 2016, 11:25:09 AM
It reinforces what a lot of people said about Punk- the recipe did change

Don't think they ever denied it though. The lower ABV was proof of it.

Fantastic.

226 pages of recipes, wow!!

Awesome. Tactical Nuclear Penguin brewing this weekend then!

Wow. What a brave move by them. I can't think what they actually gain from it.

One of the first things I flicked to was the mash temperature for "Dead Pony Club". Astonished to see it is 62C! I'd be more expecting 72C, for a 1.040 beer with an American ale yeast. Surely a typo??

The 6% version of Punk was an amazing (and shocking) beer. Maybe we're all just used to bitterness these days, but I remember it almost used to hurt to drink it.  :D

Fair play to them

I've never had a pint of Punk that I actually like :(

But 5AM Saint is stellar. Guess I'll be brewing that next :)

Sweet mothering Jebus! It's very well put together.

In the Boil schedule they just have the categories Start, Middle, End & Dry Hop, I reckon Middle equates to 15-20 minutes...

And of the course the dry-hopping rates!!! If it's pellets definitely need some way of keeping the gunk from getting into the bottles.

nice one :)

Good stuff, that's a ridiculous recipe book to have!

Going to try Dead Pony Club and Sunmaid Stout at some stage I think.

Will we all take one each and report back? :P

Amazing simplicity in the recipes too.

Although in some I would not like to be the accountant totting up the Hops Bill!

Definitely going to try some of these as many I never even heard of,...... ignorance is bliss.

I'm loving the look of the punk ipa using Belgian yeast!

Think I'm going to go for Atlantic IPA #24 (if I can afford it!). Might sub one of the hops to keep it reasonable.

Just wondering would we all be as excited if Heino or Dia did same

Fair play! Will definitely be brewing a few of these.

No Nelson in Punk..its completely different to the recipes online to date.

I have some Hellertau Hersbrucker in the freezer - supposed to be a crystal substitute. Good excuse to give this a go.

Always loved Jackhammer. Pumpkin King is lovely stuff aswell.

Wow! Over 200 recipes too. Unbelievable Jeff!

Quote from: Mac on February 25, 2016, 11:46:40 PM
No Nelson in Punk..its completely different to the recipes online to date.

Plenty of Nelson in Punk post 2010.

Quote from: Bubbles on February 25, 2016, 11:51:24 AM
One of the first things I flicked to was the mash temperature for "Dead Pony Club". Astonished to see it is 62C! I'd be more expecting 72C, for a 1.040 beer with an American ale yeast. Surely a typo??

It may be the hop oils as 5am Saint has the same mash temp!

Quote from: garciaBernal on February 26, 2016, 10:11:27 AM

Quote from: Mac on February 25, 2016, 11:46:40 PM
No Nelson in Punk..its completely different to the recipes online to date.

Plenty of Nelson in Punk post 2010.

Pre 2010 it was always referenced as having Nelson - was supposed to be inspired by Jaipur. Makes it easier to clone; Moteuka available now on HBC.

Quote from: Mac on February 26, 2016, 11:39:27 AM

Quote from: garciaBernal on February 26, 2016, 10:11:27 AM

Quote from: Mac on February 25, 2016, 11:46:40 PM
No Nelson in Punk..its completely different to the recipes online to date.

Plenty of Nelson in Punk post 2010.

Pre 2010 it was always referenced as having Nelson - was supposed to be inspired by Jaipur. Makes it easier to clone; Moteuka available now on HBC.

http://boakandbailey.com/2016/02/thornbridge-jaipur-and-brewdog-punk-ipa/

 After a bit of thought ,  their tactics are a stroke of genius.  Which will result in more sale for them.  As well as spreading the word about their product.   

Brewers will be trying to get there hands on Brew Dog beer for a tester, to see if it's worth a brewday investment.   I certainly went to Obrians yesterday for a couple of samples, somthing I dont usually do unless its the weekend.   

Brewdog also runs their own chain of off licences around London etc called bottle dog which stock grain, hops, yeast etc. Pretty good selection of beers as well.

Always been a BD hater but TBH I've quite enjoyed Jackhammer recently, and Candy Kaiser and this is a pretty interesting document so thanks to the OP.

I'd treat it with a bit of care though. Not sure "Westvleteren 12 (recovered from a bottle)" (page 41) is a yeast recommendation you'd have much success with.

Two grams of Nelson Sauvin as a bittering addition seems a little low for a 65 IBU beer. Those New World hops, eh? (See beer #9, Hype, in the DIYDOG book). Best take some of these with a pinch of salt, perhaps!

Perhaps the "end" hop additions there are whirl-pooled to get up to the IBU level required.  There do seem to be misprints though. Like the Baby Saison for instance has 5.58kg of malt in 20L and an expected OG of 1.032.

Yep - the grain quantities in Paradox seem very low for an 1.090 OG beer?

Amended version now available, needs an email address to download now though. https://www.brewdog.com/diydog

Brewdog were on BBC the other night, didn't come across very well. They are about as punk as Enya.   

Quote from: googoomuck on March 15, 2016, 07:13:30 PM
Brewdog were on BBC the other night, didn't come across very well. They are about as punk as Enya.

Yeah saw a bit of it, defo didnt come across well, seems they have a very restrictive culture, if your not a young hipster your not in

Couldn't see any changes in the updated version, at least not in any of the recipes that puzzled me.

Tom - (and anyone else thinking of trying one and reporting back), I have a 5 am saint (#26) fermenting away now. I wanted to try something I could get my hands on to compare.

I was a bit puzzled by the 2.5 g of Nelson Sauvin thrown in in the middle (which I took as 10 mins), but did it anyway. The interesting thing is is 62 C/144 F mash temperature. I let it go for 75 mins and there was no problem converting, but I wonder what the effect will be on the mouthfeel. Assuming the hop oils will help out there. The dry hop is almost 190 g, which I see sucking up a lot of beer.... but I'll see what happens. I did miss my gravity a bit (1046 instead of 1050), but that wasn't the mash's fault - the second element failed and I didn't get the expected boil off. Not too worried about it.

If the mouthfeel comes out too thin, I think I'll do a Lagunitas on the next batch and mash at 160 F!

Quote from: Beermonger on March 16, 2016, 03:19:43 AM
Couldn't see any changes in the updated version, at least not in any of the recipes that puzzled me.

Tom - (and anyone else thinking of trying one and reporting back), I have a 5 am saint (#26) fermenting away now. I wanted to try something I could get my hands on to compare.

I was a bit puzzled by the 2.5 g of Nelson Sauvin thrown in in the middle (which I took as 10 mins), but did it anyway. The interesting thing is is 62 C/144 F mash temperature. I let it go for 75 mins and there was no problem converting, but I wonder what the effect will be on the mouthfeel. Assuming the hop oils will help out there. The dry hop is almost 190 g, which I see sucking up a lot of beer.... but I'll see what happens. I did miss my gravity a bit (1046 instead of 1050), but that wasn't the mash's fault - the second element failed and I didn't get the expected boil off. Not too worried about it.

If the mouthfeel comes out too thin, I think I'll do a Lagunitas on the next batch and mash at 160 F!

I would have read that as 25 g. Very interested in how the mash temp turns out- would you mind updating?

You're probably right - it should have been 25 g Nelson Sauvin. Ah well. Next time!

The mash was fine. I normally do a 45 min mash, but this time I let it go 75 mins, which is what they recommend. It passed the iodine test and tasted sweet. I missed the postboil gravity by a few points, but I still had the right amount of "total gravity points" (last two digits of SG times volume) as the recipe, which means it was a problem with the boil, not the mash. One of my elements wasn't working so I didn't get the boil off I needed. However, the FG finished lower too, giving me the same ABV (5%) as the recipe. It's currently in dry hopping.

Quote from: Beermonger on March 20, 2016, 06:46:22 PM
You're probably right - it should have been 25 g Nelson Sauvin. Ah well. Next time!

The mash was fine. I normally do a 45 min mash, but this time I let it go 75 mins, which is what they recommend. It passed the iodine test and tasted sweet. I missed the postboil gravity by a few points, but I still had the right amount of "total gravity points" (last two digits of SG times volume) as the recipe, which means it was a problem with the boil, not the mash. One of my elements wasn't working so I didn't get the boil off I needed. However, the FG finished lower too, giving me the same ABV (5%) as the recipe. It's currently in dry hopping.

I made a clone of this a year or so ago based on a recipe on the web which wasnt too far off. I bought a bottle of Brewdogs original for comparison purposes and they were very similar. The malt backbone was stronger than I remembered  - suspect this is why they mash at 62 - there's enough residual sugars in the crystals and complexity with the 5 malts that if you mashed high it would be too sweet and the hops would fade further into the background.

I've been mashing pretty low myself for a while now - left it at 64 for yesterdays pale (didnt bother bringing it up to planned 65). Reading up on it afterwards yesterday the consensus seems to be that for Pale ales ( as opposed to IPAs) you're better off mashing higher to carry more flavour and for better mouthfeel.

Definitely interested to hear how the 5am saint came out as I can't get this beer in the Pacific NW at all.

So miss just popping into Against the Grain and grabbing a 5 Am Saint or two.


My thoughts are also that the HUGE quantity of specialty malts is why they have you mashing low.  -I've made some high % specialty malt beers and they always end up with the weird clumpy collapsing foam that 5 Am Saint has--- from the first moment I drank that beer I was guessing that it had a HUGE specialty malt load.  Now we've got the recipe to confirm it.


Adam

So the 5 am Saint clone has been gone a while, but I can say how it came out.

It was nice except for a harshness, which may have come from an unnecessary gypsum addition. I'm on the mostly soft Dublin water, and I have come to think the gypsum is probably only necessary for certain beers (Burton-style beers, as Peter Dudley said at BrewCon).

I tried it side by side with a bottle of 5am Saint: the Brewdog beer was a little bit less caramelly and also a bit more fruity-hoppy. I thought the commercial beer was the more interesting one, but my nonprofessional tasters preferred mine, saying it was more drinkable. (Still, hard to rule out eagerness to please; it wasn't a triangle test, and it would be hard to do one, as mine was a little darker.)

I didn't have temperature control on this one, and it was brewed in a partially insulated room at perhaps 12-16 degrees. So on balance, it might have been a little bit colder-fermented, and hence a little bit less estery, than the commercial product.

I think it's always hard in crystal-focused beers to match the exact malts used by the brewers. Here's what's in the recipe and what I used:

"Extra Pale" - I used Minch Pale Ale 3.6 EBC
"Caramalt" - Chateau Cara Blonde 20 EBC (not sure where I bought it)
""Munich" - Weyermann Munich II
"Crystal 150" - Bairds medium crystal (about 150 EBC) from GEB
"Dark Crystal" - Bairds dark crystal (about 210 EBC) from GEB

(I've since found low-colour (15 and 25 EBC) British crystals from Fawcett on HBC that I'd preferred to have used over the Belgian Chateau Cara.)

I also added 30 g of Carafa Special III to this batch (16.5 l to the fermentor) for colour, though it turned out a bit darker than the commercial version.

Things that could be done next time to improve the beer generally:
Cut the gypsum addition (and this is in water with only ~20 ppm sulfate)
perhaps add the crystal and carafa special III at the end of the mash


Things that could be done better next time to clone 5 am Saint:
Ferment warmer
If fermenting at lower temps than recommended, then perhaps ferment open? Supposed to enhance esters - probably not necessary if you can ferment at the right temp...
For colour: Cut the Carafa Special III to 10 g in the batch (16.5 l to fermentor)

Also, there's a ton of hops in this beer, but I don't think that either the commercial beer or the version I made really tasted like there was that much in it. The effect wasn't bad at all, but you have to wonder why 6 different dry hops are needed.

The recipe suggests that 2.5 g each of Cascade, Amarillo, and Nelson Sauvin are needed respectively at the start, the start, and in the middle. They seem a bit small, and especially pointless in the case of the the Nelson Sauvin in the middle. It may have been meant to say 25 g. As for the "start" hops - I think once you hit the IBUs neither the number of grams nor the variety matters a lot, though to keep to the recipe, you could split the IBUs between Cascade and Amarillo...

Overall, it was a very tasty beer, not quite the same as the Brewdog beer, but very drinkable. It was marred by a certain harshness at the end of the taste. Gordon Strong suggested that this was due to the gypsum addition, so I'll try removing this next time. Less likely, it could be down to the fact that I added the crystal to the mash, rather than the Vorlauf.

Definitely worth making, and it gives me a guide how to brew other beers in the recipe book!

And now the update for 2017 is out! -- updated with 27 new recipes.

https://www.brewdog.com/lowdown/blog/diy-dog-2017

Cool. I didn't taste it but interested to see what they did with the cloudwater NEIPA collab

Anybody done any of their recipes to the letter and were results good?

Quote from: Cambrinus on March 21, 2017, 04:29:26 PM
And now the update for 2017 is out! -- updated with 27 new recipes.

https://www.brewdog.com/lowdown/blog/diy-dog-2017

Ah balls. I have it printed and bound already.
First World Problems...

Quote from: CH on March 21, 2017, 07:45:59 PM
Anybody done any of their recipes to the letter and were results good?

Cocoa Psycho RIS almost to the letter but needed more cacao and coffee in secondary.  Got bronze this year. 

even looking at them they have the basis for good recipes but a lot of adjuncts look out of balance and need tweaking imo. 

https://brewdogrecipes.com/

Someone on reddit made a searchable website with xml files for all the DIY DOG recipes. A lot handier than the PDF.

That's brilliant. Wonder how long it'll stay up with their name in the address though.

I was browsing the 2017 update with a mate last night, he wants to brew a clone of Bourbon Baby. I have to say an awful lot of their numbers still don't add up, specifically the attenuation with the listed yeast. Wyeast 1056 is only rated for 73 - 77 % attenuation, and they have it at 90% in a recipe with a ton of Crystal and dark malts. Madness.

Quote from: BrewDorg on August 24, 2017, 10:13:59 AM
That's brilliant. Wonder how long it'll stay up with their name in the address though.

Apparently it says on it that they are happy for it to be reproduced, etc as long as its not for profit so hopefully they'll appreciate it.