Recipes

Members are invited to send their recipes to Glary Clay for publication.

A form will be available shortly for submitting these.  In addition to the usual list of ingredients, timings and temperatures members are also invited to include their modus operandi which quite often is as important as the former measurements.  Simple matters like fly sparging, phils sparge arm, stepped mash, no sparging can all play an important role in the emerging beer.  So please do comment on each phase of your process.

Guy Howard's Brown Ale Recipie

for 14 Litres at 1.035

Quantity	Ingredients
1000g	Edme DMS Malt Extract
75g	Roasted Barley +15g added to fermenter
400g	Light Spraymalt
30g	Fuggles

Boil 45 mins Pitch with Windsor Yeast Final Gravity around 1.012 The recipe has origins in Dave Line's recipe for Arkell's Brown Jack Best Brown Ale. I altered the makeup partly to utilise what I had in the brewstore and partly because I wanted to achieve sweetness by use of Windsor Yeast and not adding saccharine to my beer. What really interested me was the addition of 15g of crushed roasted barley to the fermenter at the same time as the yeast. I've not been wholly convinced that any flavour advantage actually occurred but it may have been the origin of the 'smoky' note several tasters picked up.