Brewing and Wine Making Recipes.

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Beer Recipes

EHB Amber Bitter

This is one of my favourite beers with great colour, aroma and flavour.   I make it from the grain.   It mashes and sparges well.   It ferments reliably and quickly and takes about a month to mature in the keg.   It bottles well and I find it has enough sugars in it not to require priming additives.   It takes about 2 months to mature in bottles.

From Grain

1 Sachet of Safale Yeast
4Kg Maris Otter Crushed Pale Malt
500 Grams Crystal Crushed Malt
250 Grams "Carahell" Pale Crushed Caramel Malt
30 Grams Chocolate Malt
For whole 90 minute boil:
50 to 55 Grams of East Kent Golding Hops
For last 60 minutes of boil:
50 to 55 Grams of Fuggles Hops
For last 15 minutes of boil:
25 to 30 Grams of Tettnang Hops

People who prefer to brew from malt extract should replace the grains with 3.6Kg. of Medium (or Amber) Malt Extract.

EHB Wheaty Bitter

This is a Bitter recipe with great aroma and lip smacking qualities which I like to make so it comes out pale in colour with great aroma flavour and head retention qualities.   Just like my Amber Bitter, I make it from the grain.   It mashes and sparges well.   It ferments reliably and quickly and takes about a month to 6 weeks to mature in the keg.   It bottles well and I find it has enough sugars in it not to require priming additives.   It takes about 2 to 3 months to mature in bottles.

From Grain

Top fermenting ale yeat (like Safale S-04)
3.5Kg Maris Otter Crushed Pale Malt
1Kg Crushed Pale Wheat Malt
500 Grams "Carahell" Pale Crushed Caramel Malt
For whole 90 minute boil:
50 to 55 Grams of Hallertauer Hersbrucker Hops
For last 60 minutes of boil:
50 to 55 Grams of (Worcestershire) Goldings Hops
For last 15 minutes of boil:
25 to 30 Grams of Brambling Cross Hops

People who prefer to brew from malt extract should replace the grains with 3Kg. of Medium (or Amber) Malt Extract and 500 Grams Wheat Malt Extract.

EHB "Helles"

This is a German style Lager recipe which reminds me of great evenings in the Munich beer gardens.   I love the aroma and flavour but it does take a while to ferment and mature at cooler temperatures.   I make it from the grain.   It mashes and sparges well.   It ferments reliably but try to keep the temperature below 15 degrees C and it takes about 2 months to 6 mature in the keg.   It bottles very well and I find it has enough sugars in it not to require priming additives.   It takes about 2 to 3 months to mature in bottles.

From Grain

2Kg Maris Otter Crushed Pale Malt
3Kg Crushed German Pilsner Malt
750 Grams "Carahell" Pale Crushed Caramel Malt
For whole 90 minute boil:
50 to 55 Grams of Hallertauer Mittelfruh Hops
For last 15 minutes of boil:
25 to 30 Grams of Tettnang Hops

I have not tried brewing this from malt extract so cannot guarantee results but I would substitue 3.6Kg of Pale Malt Extract in place of the grains.

EHB "Wheat Beer"

There are a few types of wheat beer. The types I know are the Belgian wheat beers which tend to be a little less hopped than the typical German wheat beers and use a mixture of malted wheat and pilsner malt. The German wheat beers I know are the usual Heferweissen (light coloured) Dunkel Weissen (dark coloured) and the Berliner types of lambic wheat beer (these use unmalted wheat and are inoculated with a wild germ to give them sharpness - I do not like this type).   The German wheat beers tend to use half and half malted wheat and pale malt.   One of the essential things about wheat is to get the right yeast as one of the key features of this kind of beer is the texture look and flavour imparted by the tiny floating yeast particles.   (These is a Cristalweissen) which is a clear wheat beer but I think this is just a pasturised and filtered hefferweissen).   It is anecdotal to note that when trying to jump onto the bandwagon of beers people could drink out of the bottle (as is fashionable with Mexican and American beers) the Erdinger brewery spent several years developing a yeast which would remain in suspension in this kind of beer - it is called Erdinger Champ). I tend to make the Heferweissen as for a dark beer I prefer the beers made with German smoked malt.

Belgian type from Grain

3Kg Wheat Malt (pale type)
3.5Kg German Pilsner Malt (like Maris Otter)
250Grams "Carapils" Very Pale Crushed Caramel Malt
500Grams Flaked Maize
For whole 90 minute boil:
25 to 30 Grams of Hallertauer Hersbrucker Hops
15 to 20 Grams of Saaz Hops
For last 15 minutes of boil:
10 Grams of Hallertauer Hersbrucker Hops
20 Grams of Saaz Hops
If you want it like the spiced versions add about 20Grams of Whole Corriander and the zest of an orange to the last 15 minutes of the boil.
Try to use a genuine Belgian wheat beer yeast - otherwise use a top fermenting (ale) yeast.

German Heferweissen type from Grain

3.5Kg Wheat Malt (pale type)
3Kg Pale Malt
250Grams "Carahell" Pale Crushed Caramel Malt
For whole 90 minute boil:
45 to 55 Grams of Hallertauer Hersbrucker Hops
Try to use a genuine German wheat beer yeast - otherwise use a top fermenting (ale) yeast.

German Dunkel Weissen type from Grain

For the Dunkel Weissen use the Hefferweissen recipe and add about 250Grams of Chocolate Malt instead of the Carahell.   In Germany these beers are usually a little weaker than the Heferweissen so you could use 500Grams less of the wheat malt and 500Grams less of the pale malt to make it closer to the real thing.