BEER RECIPES
 
 I.P.A.
O.G.1045  F.G.1010  
5.8%A.B.V.
Grain Bill 
5KG. Maris Otter Pale Crushed Malt 
150g Crushed Crystal Malt
                                                             
Mashed at 62oC for 120 mins
50g Bramling Cross Hops at start of boil
Boiled for 90 mins
Additions
25g Cascade Hops  - last 15 mins of boil
1 Teaspoon Irish Moss  
1 Packet Nottingham Yeast

RAUCH BEER
O.G.1048  F.G.1008
5.3%A.B.V.
 Grain Bill
5.25KG. Maris Otter Pale Malt Crushed
250g Crushed Crystal Malt
100g Caramalt Crushed
100g Rauchmalt Crushed
100g Amber Malt Crushed
 
Mashed at 62oC for 90 mins
50g Northern Brewer Hops at start of boil
Boiled for 90 mins
Additions
25g Cascade Hops  - last 15 mins
1 Teaspoon Irish Moss
1 Packet Nottingham Yeast
 
 
DRY STOUT
O.G.1055  F.G.1012 
5.8% A.B.V.           
Grain Bill
5KG. Maris Otter Crushed Malt
500g Roast Barley
300g Black Malt
300g Chocolate Malt
 
Mashed at 62oC for 105 mins
Boiled for 90 mins 
 Additions
75g Progress Hops in the boil 
1 pack of Nottingham Yeast
 
 
SWEET STOUT
O.G.1053 F.G.1020 4.5% A.B.V.      
Grain Bill
5.5Kg. Pearl Pale Malt Crushed
750g Roast Barley
250g Flaked Barley
250g Black Malt
100g Choc. Malt
 
Mashed at 63oC for 120 mins 
500g Extra Dark Spraymalt added to sparge liquor.
Boiled for 90 mins
50g Bramling Cross Hops at start of boil
500g at end of boil
 
SWEET STOUT 2
 
O.G.1060  F.G.1020
5.5%A.B.V.    
 
Grain Bill
5KG. Crushed Maris Otter Pale Malt
350g Crushed Crystal Malt
200g Roast Barley
100g Caramalt
250g Chocolate Malt
250g Black Malt
 
Mashed at 67oC for 105 mins
Added to sparge liquor:-
750g Lactose
500g Ex.Dark Spraymalt

Additions 
50g Northern Brewer Hops at start of boil
At end of boil added:-
20g Cascade Hops
1 Teaspoon Irish Moss
 
Boiled for 90 mins 
1 Packet Nottingham Yeast