The BJCP, AK and me

Did I mention my book will include recipes? I must have. Unless my brain has rotted more than I feared, I'm pretty sure I did tell you.

Kristen England will write the recipes for the book. Yes, that's the Kristen England who often comments here and is a BJCP official. The recipes are an important part of the book and I would have struggled to compile them myself. No. I wouldn't have struggled. I would have buggered it up.

You have read that correctly. I am writing my book in collaboration with someone from the BJCP.

Here's a preview of one of the recipes. A beer that's dear to my heart: AK. Not one that will excite beer extremists, but what the hell. There's more to beer than extremism.



Fullers 1910 AK
OG 1.045
FG1.009
23bu
~27EBC

*5gals*
3.25lb Maris Otter
3.25lb American 2-row
0.5lb Flaked maize
0.67lb pale treacle (golden syrup)
0.50lb #2 invert sugar
0.25oz C150 caramel coloring

Mash: 151F x 1.5hours


Conventional Non-gyle

Boil: 2 hours
Hops:
0.75oz EKG 4.5% 120min
0.5oz EKG 4.5% 30min


Traditional gyle:

Gyle 1:

Boil 1.75 hr
2.9gal pre-boil
2.34gal final
pre boil OG – 1.060
post boil OG – 1.074

Hops:

1.75hr – 0.5oz EKG 4.5%
30min - .33oz EKG 4.5%

Additions:

- all sugar
- 10g gypsum
- 2g Epsom salt
- 5g irish moss


Gyle 2:

Boil 2hr
~3.3gal pre-boil
2.66gal final
preboil OG – 1.015
post boil OG – 1.019

Hops:
2hr – 0.25oz EKG 4.5%
30min - .17oz (~5g) EKG 4.5%

Additions:

- 11g gypsum
- 2g Epsom salts
- 5g irish moss

Chill and blend both gyles.


Yeast:
Wyeast 1968 - Fullers

Ferment:
Chill to 60F
Ferment at 68F
Rack into clean fermenter after 3 days


Extract Modifications:

Replace pale malt with 3lb of pale LME and 1.5# of amber DME.

Replace maize with 0.33lb of corn sugar.

OR replace both the pale malt and maize with 5.25# LME.