A full-bodied English Pale Ale.

Our English Pale Ale has an amber appearance with a moderate bitterness. Technically, within the BJCP Style Guidelines it is a Standard Bitter – the lightest of the English bitter types with respect to alcohol content, colour and bitterness. This beer has a firm malty start, a touch of fruitiness from the yeast and a long dry finish from the hops.

The yeast under the lid is an 11g pack of Lallemand Nottingham ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 20 Bitterness Units and 7 SRM/14 EBC colour.

Ferment at 23°C/73°F.

A refreshing, easy-drinking Blonde Ale with a crisp palate.

Our Blonde Ale is yellow in appearance with a moderate bitterness. It sits in the Hybrid category of the BJCP Style Guidelines and is an ale version of a lager beer. It therefore ferments warm (23°C/73°F) with great efficiency with our ale yeast, but with the resulting taste profile being similar to that of a light lager.

Williams Warn no longer supply a 1.7kg Blonde Ale can and this recipe uses the Premium Lager can, which has the same contents instead. The difference in the recipe is down to using a different yeast to the Premium Lager recipe.

The yeast under the lid is an 11g pack of Nottingham ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 18 Bitterness Units and 3.5 SRM/7 EBC colour.

Ferment at 23°C/73°F.

A traditional Bohemian Pilsner with a rich, complex maltiness and a crisp finish.

Our Bohemian Pilsner is deep gold in appearance with a high bitterness and long lasting creamy head. The yeast employed is a classic German Pilsner yeast that leaves a very clean taste.

The yeast under the lid is an 11g pack of Fermentis S-23 lager yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.009 (2.3°P), resulting in 4.8% alcohol by volume, 37 Bitterness Units and 6 SRM/12 EBC colour.

Ferment at 15°C/59°F for 3 days and then increase to 18°C/64°F for a diacetyl rest to complete fermentation after another 3 days. Cooling can be put on at Day 6 when the SG should be about 1.009.

As an option, hop aroma and taste can be elevated if the brewer makes a hop tea of 1-2 oz. (28-56 grams) of any Czech (or German) hops in a French coffee press. Add approx. 900ml of hot boiled water to the hops, stir and then steep for 20 minutes. Plunge the solids and add the green, filtered hop tea to the mix of ingredients in your fermenter (before adding the yeast). 

An authentic Brown Ale with a dark-fruit character.

Our English Brown Ale has a dark brown appearance from a range of speciality malts employed in the recipe. The resulting beer has an array of flavours that includes raisins, plums, figs, nuts, biscuits, caramel and toffee, that last into the finish. The hops provide a moderate level of bitterness that helps balance the dark-fruit malt flavours.

The yeast under the lid is an 11g pack of Fermentis S-04 yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 18 Bitterness Units and 25 SRM/50 EBC colour.

Ferment at 23°C/73°F.

An easy drinking pint.

Our Irish Red Ale has a deep-amber, light-copper appearance from crystal and black malts included in the recipe. The malt focus gives this beer caramel, toffee and toasty notes and a slight dry, roasted-grain finish. The hops provide a moderate level of bitterness. Overall, this is an interesting beer that is a pleasure to produce and appreciate.

The yeast used is an 11g pack of Nottingham ale yeast.

Ideally, ferment at 73°F/23°C for 4 days, after which time the S.G. should be close to 1.011.

A flavourful American Pale Ale.

Our American Pale Ale has an amber appearance with a prominent bitterness. Due to ale and crystal malts used, it has a steady malt flavour with a touch of bready and toasty notes.

The yeast under the lid is an 11g pack of Fermentis US-05 ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 30 Bitterness Units and 6.5 SRM/13 EBC colour.

Ferment at 23°C/73°F.

To elevate the fresh hop aroma of this style, we recommend the brewer make a hop tea of 1-2 oz. (28-56 grams) of any American hops in a French coffee press. Add approx. 900ml of hot boiled water to the hops, stir and then steep for 20 minutes. Plunge the solids and add the green, filtered hop tea to the mix of ingredients in your fermenter (before adding the yeast)

A flavourful American Pale Ale.

Our American Pale Ale has an amber appearance with a prominent bitterness. Due to ale and crystal malts used, it has a steady malt flavour with a touch of bready and toasty notes.

The yeast under the lid is an 11g pack of Fermentis US-05 ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 30 Bitterness Units and 6.5 SRM/13 EBC colour.

Ferment at 23°C/73°F.

To elevate the fresh hop aroma of this style, we recommend the brewer make a hop tea of 1-2 oz. (28-56 grams) of any American hops in a French coffee press. Add approx. 900ml of hot boiled water to the hops, stir and then steep for 20 minutes. Plunge the solids and add the green, filtered hop tea to the mix of ingredients in your fermenter (before adding the yeast)

A full-bodied English Pale Ale.

Our English Pale Ale has an amber appearance with a moderate bitterness. Technically, within the BJCP Style Guidelines it is a Standard Bitter – the lightest of the English bitter types with respect to alcohol content, colour and bitterness. This beer has a firm malty start, a touch of fruitiness from the yeast and a long dry finish from the hops.

The yeast under the lid is an 11g pack of Lallemand Nottingham ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 20 Bitterness Units and 7 SRM/14 EBC colour.

Ferment at 23°C/73°F.

A refreshing, easy-drinking Blonde Ale with a crisp palate.

Our Blonde Ale is yellow in appearance with a moderate bitterness. It sits in the Hybrid category of the BJCP Style Guidelines and is an ale version of a lager beer. It therefore ferments warm (23°C/73°F) with great efficiency with our ale yeast, but with the resulting taste profile being similar to that of a light lager.

Williams Warn no longer supply a 800g Blonde Ale can and this recipe uses the Premium Lager can, which has the same contents instead. The difference in the recipe is down to using a different yeast to the Premium Lager recipe.

The yeast under the lid is an 11g pack of Nottingham ale yeast.

Original Gravity of 1.045 (11.25°P), fermented to a Final Gravity of about 1.011 (2.75°P), resulting in 4.5% alcohol by volume, 18 Bitterness Units and 3.5 SRM/7 EBC colour.

Ferment at 23°C/73°F.