Northern Ireland's Number 1 for Homebrew. Brewing Since 1978

Tea Wine

Ingredients

• Grain Bill 4.5kg 2 Row Pale Malt/ maris otter
• 566g Crystal Malt (60L)
• Hop Schedule(33 IBU)
• 9.3g Magnum - 60 min
• 14g Perle - 30 min
• 28g Cascade - 10 min
• 56g Cascade - at flameout
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Method

Mash/Sparge/Boil Mash at 153° for 60 min with 16 litres. (Remember to calculate your strike temp*). Sparge with 19.6 litres of water at NO MORE than 73c. Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool.

If you are doing an extract/partial mash, substitute the Pale malt for about 3 kg of Malt Extract (liquid or dry, though if using dry use slightly less) and follow the normal procedure for boil in a bag.

*Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c

Medium-sweet table wine (Loire style).

Ingredients

• 6kg 2 Row Pale Malt
• 1.6kg Rye Malt
• 679g Crystal Malt
• 271g Carapils
• 271g Wheat Malt
• Hop Schedule
• 34g Columbus - 60 min
• 16g Mount Hood - 30 min
• 50g Mount Hood - 0 min
• 34g Columbus – Dry Hop (If you aren’t dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Extras

1 Tsp Irish Moss at 15min. 1 Tsp Gypsum 60 min. (Add to boil NOT mash)

Method

Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*). Sparge with **15 litres of water at 73c.

Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.

**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that

Dessert Wine

Ingredients

• Grain Bill 4.5kg 2 Row Pale Malt/ maris otter
• 566g Crystal Malt (60L)
• Hop Schedule(33 IBU)
• 9.3g Magnum - 60 min
• 14g Perle - 30 min
• 28g Cascade - 10 min
• 56g Cascade - at flameout
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Method

Mash/Sparge/Boil Mash at 153° for 60 min with 16 litres. (Remember to calculate your strike temp*). Sparge with 19.6 litres of water at NO MORE than 73c. Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool.

If you are doing an extract/partial mash, substitute the Pale malt for about 3 kg of Malt Extract (liquid or dry, though if using dry use slightly less) and follow the normal procedure for boil in a bag.

*Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c

Rosé Wine

Ingredients

• 6kg 2 Row Pale Malt
• 1.6kg Rye Malt
• 679g Crystal Malt
• 271g Carapils
• 271g Wheat Malt
• Hop Schedule
• 34g Columbus - 60 min
• 16g Mount Hood - 30 min
• 50g Mount Hood - 0 min
• 34g Columbus – Dry Hop (If you aren’t dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Extras

1 Tsp Irish Moss at 15min. 1 Tsp Gypsum 60 min. (Add to boil NOT mash)

Method

Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*). Sparge with **15 litres of water at 73c.

Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.

**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that

Dry White Table Wine

Ingredients

• Grain Bill 4.5kg 2 Row Pale Malt/ maris otter
• 566g Crystal Malt (60L)
• Hop Schedule(33 IBU)
• 9.3g Magnum - 60 min
• 14g Perle - 30 min
• 28g Cascade - 10 min
• 56g Cascade - at flameout
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Method

Mash/Sparge/Boil Mash at 153° for 60 min with 16 litres. (Remember to calculate your strike temp*). Sparge with 19.6 litres of water at NO MORE than 73c. Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool.

If you are doing an extract/partial mash, substitute the Pale malt for about 3 kg of Malt Extract (liquid or dry, though if using dry use slightly less) and follow the normal procedure for boil in a bag.

*Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c

Elderflower Champagne Recipe

Ingredients

• 6kg 2 Row Pale Malt
• 1.6kg Rye Malt
• 679g Crystal Malt
• 271g Carapils
• 271g Wheat Malt
• Hop Schedule
• 34g Columbus - 60 min
• 16g Mount Hood - 30 min
• 50g Mount Hood - 0 min
• 34g Columbus – Dry Hop (If you aren’t dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Extras

1 Tsp Irish Moss at 15min. 1 Tsp Gypsum 60 min. (Add to boil NOT mash)

Method

Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*). Sparge with **15 litres of water at 73c.

Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.

**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that

Rose Petal Wine

Ingredients

• Grain Bill 4.5kg 2 Row Pale Malt/ maris otter
• 566g Crystal Malt (60L)
• Hop Schedule(33 IBU)
• 9.3g Magnum - 60 min
• 14g Perle - 30 min
• 28g Cascade - 10 min
• 56g Cascade - at flameout
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Method

Mash/Sparge/Boil Mash at 153° for 60 min with 16 litres. (Remember to calculate your strike temp*). Sparge with 19.6 litres of water at NO MORE than 73c. Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool.

If you are doing an extract/partial mash, substitute the Pale malt for about 3 kg of Malt Extract (liquid or dry, though if using dry use slightly less) and follow the normal procedure for boil in a bag.

*Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c

Red Dessert Wine - April 1995

Ingredients

• 6kg 2 Row Pale Malt
• 1.6kg Rye Malt
• 679g Crystal Malt
• 271g Carapils
• 271g Wheat Malt
• Hop Schedule
• 34g Columbus - 60 min
• 16g Mount Hood - 30 min
• 50g Mount Hood - 0 min
• 34g Columbus – Dry Hop (If you aren’t dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Extras

1 Tsp Irish Moss at 15min. 1 Tsp Gypsum 60 min. (Add to boil NOT mash)

Method

Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*). Sparge with **15 litres of water at 73c.

Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.

**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that

Gorse Wine (Sweet) - April 1996

Ingredients

• Grain Bill 4.5kg 2 Row Pale Malt/ maris otter
• 566g Crystal Malt (60L)
• Hop Schedule(33 IBU)
• 9.3g Magnum - 60 min
• 14g Perle - 30 min
• 28g Cascade - 10 min
• 56g Cascade - at flameout
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Method

Mash/Sparge/Boil Mash at 153° for 60 min with 16 litres. (Remember to calculate your strike temp*). Sparge with 19.6 litres of water at NO MORE than 73c. Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool.

If you are doing an extract/partial mash, substitute the Pale malt for about 3 kg of Malt Extract (liquid or dry, though if using dry use slightly less) and follow the normal procedure for boil in a bag.

*Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c

Dandelion Wine - April 1997

Ingredients

• 6kg 2 Row Pale Malt
• 1.6kg Rye Malt
• 679g Crystal Malt
• 271g Carapils
• 271g Wheat Malt
• Hop Schedule
• 34g Columbus - 60 min
• 16g Mount Hood - 30 min
• 50g Mount Hood - 0 min
• 34g Columbus – Dry Hop (If you aren’t dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Extras

1 Tsp Irish Moss at 15min. 1 Tsp Gypsum 60 min. (Add to boil NOT mash)

Method

Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*). Sparge with **15 litres of water at 73c.

Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.

**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that

Medium Dry Rose Wine - April 1998

Ingredients

• Grain Bill 4.5kg 2 Row Pale Malt/ maris otter
• 566g Crystal Malt (60L)
• Hop Schedule(33 IBU)
• 9.3g Magnum - 60 min
• 14g Perle - 30 min
• 28g Cascade - 10 min
• 56g Cascade - at flameout
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Method

Mash/Sparge/Boil Mash at 153° for 60 min with 16 litres. (Remember to calculate your strike temp*). Sparge with 19.6 litres of water at NO MORE than 73c. Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool.

If you are doing an extract/partial mash, substitute the Pale malt for about 3 kg of Malt Extract (liquid or dry, though if using dry use slightly less) and follow the normal procedure for boil in a bag.

*Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c

Dry White Wine - April 1999

Ingredients

• 6kg 2 Row Pale Malt
• 1.6kg Rye Malt
• 679g Crystal Malt
• 271g Carapils
• 271g Wheat Malt
• Hop Schedule
• 34g Columbus - 60 min
• 16g Mount Hood - 30 min
• 50g Mount Hood - 0 min
• 34g Columbus – Dry Hop (If you aren't dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Extras

1 Tsp Irish Moss at 15min. 1 Tsp Gypsum 60 min. (Add to boil NOT mash)

Method

Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*). Sparge with **15 litres of water at 73c.

Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.

**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that

Damson Wine Recipe 1 (Country Summer Style)

Ingredients

• 3 lb. Ripe Damsons
• 3 lb. Sugar
• 1 Gallon Cold Water
• Pectic Enzyme
• Campden Tablets
• GP Wine Yeast
• Yeast Nutrients

Method

Pick or buy damsons as ripe as possible, remove stones and wash them well. put the 3lb. Damsons in a large saucepan or preserving pan, and pour on a gallon of cold water. Bring to the boil and simmer until the damsons are tender but not mashy. Strain off the liquid through muslin into a plastic bucket. The damsons can now be used as stewed fruit or for making jam. add 3lb. of granulated sugar to the liquid in the bucket and stir well with a plastic spoon until the sugar has dissolved. Leave to cool right down, then add pectic enzyme and a crushed campden tablet.

Allow 24 covered in a warm atmosphere before stirring in the yeast and yeast nutrient. the leave in the warm for three days before you transfer into a fermentation demi-john, fit an airlock and ferment until dry, when the fermentation has stopped, rack and clear before bottling. Some may be required during fermentation and a tablespoon of sugar added once or twice should do no harm. You will be able to drink it in six months or perhaps before that but the longer you keep it the better it will get.

Blackberry Wine

Ingredients

• 6kg 2 Row Pale Malt
• 1.6kg Rye Malt
• 679g Crystal Malt
• 271g Carapils
• 271g Wheat Malt
• Hop Schedule
• 34g Columbus - 60 min
• 16g Mount Hood - 30 min
• 50g Mount Hood - 0 min
• 34g Columbus – Dry Hop (If you aren’t dry hopping make this addition at flameout (after you turn off the heat, preferably when the wort is roughly 80c)
• Yeast Safale US05 – Rehydrate in cooled boiled water at 30c

Extras

1 Tsp Irish Moss at 15min. 1 Tsp Gypsum 60 min. (Add to boil NOT mash)

Method

Mash/Sparge/Boil Mash at 67°c for 60 min with **25 litres. (Remember to calculate your strike temp*). Sparge with **15 litres of water at 73c.

Boil for 60 minute and add hops according to their timing. Crash cool to about 16-18c and ferment at 65° to 68°. (Unless you have the means to temp control your environment, just stick it in a cupboard that’s reasonably cool. *Strike temp is the temperature the mash water must be at so that when you add it to the grain the whole mixture equalises at 153f or 67c.

**If like me the 25 litre mash volume is above the max your mash tun will hold I (and this is personally) would split the mash and sparge into either 20/20 litre or possibly 22/18 litre. If you have too stiff a mash then your sugar extraction rate can suffer, resulting in lower gravity….and we don’t want that