Description

In December of 2022 we had the pleasure of holding a home brew competition with the Craft beer Channel, Meantime Brewery and Charles Faram Hop Merchants.

150 people applied to enter and 80 beers were received and judged at The Malt Miller. The idea was the develop a recipe that featured only British ingredients, and used British hops of which Olicana was supplied to everyone to include in their brews.

The winner of the competition was George Tait and he kindly shared his recipe with us, which we have scaled down to a 23L batch and made slight substitutions to the malt selection due to the malts George brewed with not being commonly available.

Ingredients Included

Crisp Best (Pale) Ale Malt
Crisp Chevallier Heritage Malt
Crisp Crystal 150 Malt
Crisp Torrified Wheat
Olicana Pellets (185 grams)
Harlequin T90 Pellets (115 grams)
Jester T90 Pellets (115 grams)
SafAle S-04 11.5g (2 packs)

Method

Beer Style (main): British Ales
Beer Style (sub): English-Style India Pale Ale
Batch Size: 23
Original Gravity: 1.061
Final Gravity: 1.015
ABV %: 6
IBU: 51.6

THE MASH
Temperature °C: 66
Length (mins): 80
Out temp °C: 75
Out time (mins): 20

THE BOIL
Boil time (mins): 60

Additions and timing:

BOIL HOPS
60 min – 35 g – Olicana
30 min – 35 g – Olicana

Hop Stand 30 mins @80C
30 min – 35 g – Harlequin
30 min – 35 g – Jester
30 min – 35 g – Olicana

Secondary additions and timing:

Dry Hops
3 days – 80g – Harlequin
3 days – 80g – Jester
3 days – 80g – Olicana

Yeast: Fermentis SafAle English Ale S-04
Fermentation temperature/steps: 18 °C – 7 days or until fermentation is complete

Comments:

Dry hop at 18C after fermentation is complete, then cold crash to 4C, hold for 2 days. If possible drop the hops from fermentation vessel, if not possible then transfer off the hops to a secondary vessel and condition at 4C.