Digitus Professional DN-91624S User Manual

DIY DOG

The Brewdog Back Catalogue

BREWING FOR PUNKS

MARTIN AND I (JAMES) STARTED HOME BREWING BACK IN 2005. WE COULD NOT FIND

ANY BEERS WE WANTED TO DRINK IN THE UK, SO DECIDED THE BEST THING TO DO WAS TO

BREW OUR OWN. ARMED WITH SOME VERY OLD CASCADE HOPS AND A DESIRE TO RECREATE

SIERRA NEVADA PALE ALE, OUR BREWING ADVENTURE STARTED.

In 2007, we got a bank loan, bought some second-hand equipment and turned our home

brewing hobby into our job as BrewDog ofﬁcially came howling into the world.

Our original brewery in Fraserburgh was basically just a giant home brewing set up with

plastic water tanks and completely manual controls.

Many of the classic BrewDog beers were developed during our early days and we still use a

home brewing 50L system to develop new beers and new recipes here at BrewDog.

Home brewing is very much ingrained in our DNA at BrewDog as so many of the world’s great

craft breweries can trace their origins back to home brewing.

With DIY Dog we wanted to do something that has never been done before as well as paying

tribute to our home brewing roots. We wanted to take all of our recipes, every single last one,

and give them all away for free, to the amazing global home brewing community.

We have always loved the sharing of knowledge, expertise and passion in the craft beer

community and we wanted to take that spirit of collaboration to the next level.

So here it is. The keys to our kingdom. Every single BrewDog recipe, ever. So copy them, tear

them to pieces, bastardise them, adapt them and most of all enjoy them.

They are well-travelled but with plenty of miles still left on the clock. Just remember to

share your brews, and your results. Sharing is caring.

Oh, and if you are from one of the global beer mega corporations and you are reading this,

your computer will spontaneously combust, James Bond style, any second now.

So leave the building immediately and seriously consider your life choices.

Love hops and live the dream.

James, Martin and the team x

I BREWDOG RECIPES: DIY DOG

contents

I) INTRODUCTION IV) HOME BREWING 101 – EQUIPMENT LIST V) HOME BREWING 101 – BASIC ALL-GRAIN BREWING VI) HOME BREWING 101 – HOW TO BREW LIKE A PRO VII) HOME BREWING 101 – GLOSSARY OF BREWING TERMS

1 PUNK IPA 2007 - 2010 2 PUNK IPA 2010 - CURRENT 3 THE PHYSICS 4 RIPTIDE 5 HOP ROCKER 6 PARADOX ISLAY 7 PARADOX JURA 8 PEROXIDE PUNK 9 HYPE 10 BUZZ 11 EDGE 12 STORM 13 CULT L AGER 14 TRASHY BLONDE 15 ORIGINAL DOGMA (NÉE SPEEDBALL) 16 AB:03 17 ZEITGEIST 18 BAD PIXIE 19 CHAOS THEORY 20 ZEPHYR 21 COFFEE IMPERIAL STOUT 22 DEVINE REBEL (W/MIKKELLER) 23 77 L AGER 24 ATLANTIC IPA ALE 25 HOW TO DISAPPEAR COMPLETELY 26 5AM SAINT 27 TOKYO RISING SUN - HIGHLAND 28 TOKYO RISING SUN - LOWLAND 29 TOKYO* 30 PUNK MONK 31 BASHAH (W/STONE BREWING CO) 32 NANNY STATE 33 TACTICAL NUCLEAR PENGUIN 34 EUROTR ASH 35 MOVEMBER 36 BLACK DOG 37 HARDCORE IPA 38 SINK THE BISMARCK! 39 ALPHA DOG 40 SKULL CANDY 41 AB:01 42 AB:07 43 PROTOTYPE 27 44 TM10 45 AB:02 46 HARDKOGT IPA 47 AB:04 48 ALICE PORTER 49 SANTA PAWS 50 AB:09

51 BLACK TOKYO HORIZON (W/NØGNE Ø & MIKKELLER) 52 AB:05 53 HELLO MY NAME IS INGRID 54 BR AMLING X 55 CITRA 56 NELSON SAUVIN 57 SORACHI ACE 58 AVERY BROWN DREDGE 59 GROWLER 60 RABIATOR 61 AB:06 62 JUNIPER WHEAT BEER 63 THE END OF HISTORY 64 HOPS KILL NAZIS 65 MR. MIYAGI'S WASABI STOUT 66 SUNK PUNK 67 AB:10 68 AB:18 69 OLD WORLD INDIA PALE ALE 70 OLD WORLD RUSSIAN IMPERIAL STOUT 71 LOST DOG (W/LOST ABBEY) 72 AB:08 73 SUNMAID STOUT 74 SHAREHOLDER BLACK IPA 2011 75 AB:13 76 SIMCOE 77 LIBERTINE PORTER 78 MIXTAPE 8 79 BITCH PLEASE (W/3 FLOYDS) 80 CHALLENGER 81 GALAXY 82 HBC 369 83 MOTUEKA 84 DEAD PONY CLUB 85 LIBERTINE BLACK ALE 86 ANARCHIST ALCHEMIST 87 DOG A 88 HUNTER FOUNDATION PALE ALE 89 AB:19 90 JACK HAMMER 91 NEVER MIND THE ANABOLICS 92 SAN DIEGO SCOTCH ALE (W/BALLAST POINT) 93 AB:12 94 WHITE NOISE 95 INTERNATIONAL ARMS RACE (W/FLYING DOG) 96 AB:11 97 HELLO MY NAME IS BEASTIE 98 DOG FIGHT (W/FLYING DOG) 99 HOPPY CHRISTMAS 100 BLACK EYED KING IMP 101 COCOA PSYCHO 102 NUNS WITH GUNS 103 CATHERINE'S PONY (W/BEAVERTOWN) 104 AMARILLO 105 LICHTENSTEIN PALE ALE 106 AB:14

II BREWDOG RECIPES: DIY DOG

107 IPA IS DEAD - DANA 108 IPA IS DEAD - EL DORADO 109 IPA IS DEAD - GOLDINGS 110 IPA IS DEAD - WAIMEA 111 VAGABOND PILSNER 112 AB:15 113 BR ACKEN'S PORTER 114 FAKE LAGER 115 10 HEADS HIGH 116 VICE BIER 117 MISSPENT YOUTH 118 #MASHTAG 2013 119 DOG B 120 ELECTRIC INDIA 121 DOG WIRED (W/8 WIRED) 122 HELLO MY NAME IS METTE-MARIT 123 EVERYDAY ANARCHY 124 BLACK JACQUES 125 BLITZ BERLINER WEISSE 126 DOGMA 127 HELLO MY NAME IS SONJA (W/EVIL TWIN) 128 SHIPWRECKER CIRCUS (W/OSKAR BLUES) 129 DEAD METAPHOR 130 BABY DOGMA 131 UNLEASH THE YEAST - AMERICAN ALE 132 UNLEASH THE YEAST - BAVARIAN WEIZEN 133 UNLEASH THE YEAST - BELGIAN TRAPPIST 134 UNLEASH THE YEAST -PILSEN LAGER 135 VIC SECRET 136 BRIXTON PORTER 137 PROTOTYPE CHALLENGE - HOBO POP 138 PROTOTYPE CHALLENGE - INTERSTELLAR 139 PROTOTYPE CHALLENGE - MOSHI MOSHI 15 140 BLACK EYE JOE (W/STONE BREWING CO) 141 LUMBERJACK STOUT 142 CLOWN KING 143 HELLO MY NAME IS VLADIMIR 144 BOURBON BABY 145 AB:16 146 COMET 147 HBC 366 148 KOHAT U 149 HELLO MY NAME IS ZÉ (W/2CABEÇAS) 150 ALPHA POP 151 JASMINE IPA 152 # MA SHTAG 2014 153 DOG C 154 HELLO MY NAME IS PÄIVI 155 VOTE SEPP 156 MAGIC STONE DOG (W/MAGIC ROCK &

STONE BREWING CO.)

157 RUSSIAN DOLL – BARLEY WINE 158 SUB HOP 159 U-BOAT (W/VICTORY BREWING) 160 AMERICAN WHEAT 161 CAP DOG (W/CAP BREWERY)

162 RUSSIAN DOLL – DOUBLE IPA 163 RUSSIAN DOLL – INDIA PALE ALE 164 RUSSIAN DOLL – PALE 165 THIS.IS.LAGER. 166 INDIA PALE WEIZEN (W/WEIHENSTEPHAN) 167 AB:17 168 KONNICHIWA KITSUNE 169 PROTOTYPE CHALLENGE - ALL DAY LONG 170 PROTOTYPE CHALLENGE - HOP FICTION 171 PROTOTYPE CHALLENGE - VAGABOND PALE ALE 172 BLACK EYED KING IMP - VIETNAMESE COFFEE EDITION 173 SHAREHOLDER BREW – BOUNTY HUNTER 174 RESTORATIVE BEVERAGE FOR INVALIDS AND CONVALESCENTS 175 STEREO WOLF STOUT 176 B-SIDES – SUNSHINE ON RYE 177 B-SIDES – BOWMAN’S BEARD 178 HELLO MY NAME IS LITTLE INGRID 179 IPA IS DEAD - CHINOOK 180 IPA IS DEAD - ELLA 181 IPA IS DEAD - MANDARINA BAVARIA 182 IPA IS DEAD - PIONEER 183 BORN TO DIE 184 B-SIDES – MELON AND CUCUMBER IPA 185 B-SIDES – SOR ACHI BITTER 186 B-SIDES – TRUFFLE AND CHOCOLATE STOUT 187 B-SIDES – HOPPY SAISON 188 B-SIDES – WHISKY SOUR 189 B-SIDES – SPICED CHERRY SOUR 190 B-SIDES – DEAF MERMAID 191 #M ASH TAG 20 15 192 DOG D 193 HINTERLAND 194 PEACH THERAPY 195 HELLO MY NAME IS HOLY MOOSE 196 LIZARD BRIDE 197 B-SIDES – MANGO GOSE 198 CANDY KAISER 199 PUMPKIN KING 200 B-SIDES – BABY SAISON 201 B-SIDES – MORAG'S MOJITO 202 B-SIDES – ORANGE BLOSSOM 203 DOODLEBUG 204 NO LABEL 205 B-SIDES – RHUBARB SAISON 206 INDIA SESSION LAGER 206 PROTOTYPE CHALLENGE 207 HOPPED-UP BROWN ALE 207 PROTOTYPE CHALLENGE 208 ALBINO SQUID ASSASSIN 209 B-SIDES – BERLINER WEISSE WITH RASPBERRIES AND RHUBARB 210 ARCADE NATION 211 ELVIS JUICE V2.0 213 B-SIDES – CASCADE,

CENTENNIAL & WILLAMETTE IPA

214 B-SIDES – SINGLE HOP ENIGMA IPA 215 JET BLACK HEART

III BREWDOG RECIPES: DIY DOG

Home Brewing 101

TO HELP YOU ON YOUR WAY, HERE ARE SOME TOP HOME BREWING TIPS FROM OUR TEAM

OF BREWERS. YOU MAY NEED SOME MORE IN-DEPTH ADVICE AND EXPERIENCE TO ANSWER

SPECIFIC QUESTIONS, SO FEEL FREE TO VISIT OUR BLOG AND LEAVE A COMMENT OR DROP

US A LINE ON TWITTER @BREWDOG TO SPEAK TO OUR EXPERTS!

BASIC ALL-GRAIN BREWING EQUIPMENT LIST

12105 13

1 2

6 7

1. MASH TUN

Vessel in which wort is produced by combining water and grain, and holding at set temperature(s) for a period of time.

2. LAUTER TUN

Vessel used to separate the grain from sweet wort produced during the mash and where the grain can be sparged. Usually the same vessel as the mash tun.

3. HEAT SOURCE

Either gas or electric; equipment generally designed for one or the other.

4. SANITISER

Because if you aren’t clean, you’re screwed.

5. HYDROMETER

So you can pat yourself on the back for hitting OG, or berate yourself for being an idiot when you are 12 points under target.

6. SCALES

How else will you be able to accurately weigh out materials? Guesstimates don’t work.

7. THERMOMETER

Something more sensitive than your elbow is required for critical temperature checks.

8. BIG SPOON

For all the stirring. Plastic or metal will do.

9. MEASURING JUG

Knowing the exact volume of water amongst other things is hugely helpful.

10. AIRLOCK OR BLOW OFF

To stop your fermenter going boom whilst not letting in any critters from the outside.

11. FERMENTER

A vessel to allow yeast to do its magic and convert that sugar into alcohol.

12. BREW KETTLE

Vessel in which sweet wort is boiled with hops.

13. HOT LIQUOR TANK

Vessel used to heat water for mashing and sparging.

14. WORT CHILLER

Be it a coil of copper pipe, a fancy heat exchanger or a bathtub full of ice, it’s important to get your wort cool quick after boiling.

BREWDOG RECIPES: DIY DOG

BASIC ALL-GRAIN BREWING

CLEAN & SANITISE

The main cause of failed

homebrew is infection. If you

aren’t 100% sure something

is totally sanitised, do it again.

HEAT YOUR STRIKE WATER

temperature your strike water

will need to be in order to hit

5 7

CHECK TEMPERATURE

Be sure to maintain the

right temperature, and

adjust if too low.

temperature, and hold it at the

There are free calculators

online to determine at what

your infusion target.

6 8

HOLD TEMPERATURE

Stir every 20 mins to ensure

the mash has a uniform

right level for the duration of

the mash.

PRE-HEAT MASH TUN

Heat the tun to the required

temperature for the recipe,

then remove the water.

HEAT YOUR SPARGE

Aim for 75-78°C.

MASH IN

Add 2kg of grist to your mash

tun and mix with 5 litres of water.

Stir thoroughly to stop clumping

and ensure all the grist is wetted. Avoid splashing as you stir so you do not aerate your mash. Repeat in these increments until all your

grist has been added.

VORLAUF

Recirculate your wort until

the wort runs clear.

LAUTER

Run the sweet wort slowly

out from the mash tun into

your brew kettle, avoiding

splashing and compacting

the grain bed.

SPARGE

Add your sparge water to the mash tun, stir and allow to sit

for 15 minutes. Vorlauf, then

run off into the brew kettle.

13 14 15

COOL THE WORT

Reduce to pitching

temperature as quickly

as humanly possible.

TRANSFER & AERATE

Move the wort to your

femerneter and aerate by just

by pouring the wort vigorously

and agitating it once poured.

Basically, shake it.

BOIL

Bring the sweet wort to a

rolling, uncovered boil.

PITCH YEAST

Add the yeast and agitate

once more.

ADD HOPS!

Dose the hops as instructed by

the recipe. We recommend a 60

minute boil for most ales and a

90 minute boil for most lagers.

SEAL

Do not disturb the beer for

at least 3 days after pitching,

no matter how tempting it is

to take a peek!

V BREWDOG RECIPES: DIY DOG

HOW TO BREW LIKE A PRO

YOU’LL BE ABLE TO BREW PERFECTLY ACCEPTABLE BEER WITHOUT DOING THE FOLLOWING THINGS, THEY JUST MAKE IT BETTER...

ADJUST THE PH OF THE MASH.

Adjust your water or make acidic additions in order to hit a pH of 5.2 in your mash.

FLY SPARGE RATHER THAN BATCH SPARGE.

As described above, it’s trickier but will improve your efficiency.

USE CARRAGEENAN (IRISH MOSS).

15 minutes from the end of the boil to help clear away the hot break (coagulated proteins and hop matter).

YEAST IS DEPENDENT ON OXYGEN TO GROW.

So to keep it as healthy as possible, aerate your wort using an air pump or injection of pure, food grade O

CREATE A YEAST STARTER UP TO 3 DAYS BEFORE YOU PLAN TO BREW.

To get your yeast ready and raring to go, but remember to be absolutely fastidious about cleanliness to avoid infection.

REDUCE TEMPERATURE FLUCTUATIONS DURING FERMENTATIONS.

By directly controlling the temperature of the fermenter's surroundings or the vessel itself.

ADJUST THE RECIPE TO YOUR INGREDIENTS AND KIT.

Mountains can appear from very small mole hills, so adjust your quantities of raw materials and timings in order to hit the basic specifications of the beer to create the best clone possible.

BREWDOG RECIPES: DIY DOG

GLOSSARY OF BREWING TERMS

ABV – ALCOHOL BY VOLUME

AERATION – EXPOSING BEER TO AIR OR OXYGEN

ALE – TOP/WARM FERMENTED BEER

ALPHA ACID – CONTAINED IN THE RESIN GLANDS OF HOP FLOWERS, CONVERTED TO ISO-ALPHA ACIDS

DURING THE BOIL; THESE ARE THE MAIN SOURCE OF HOP BITTERNESS.

ATTENUATION – MEASUREMENT OF THE PERCENTAGE OF SUGARS CONVERTED TO ALCOHOL AND CO2.

BOIL – STEP IN THE BREWING PROCESS WHERE SWEET WORT IS BOILED IN THE BREW KETTLE.

BOIL VOLUME – TARGET AMOUNT OF LIQUID TO BE COLLECTED THROUGH LAUTERING AND SPARGING

TO THEN BE BOILED.

EBC* – MEASUREMENT OF COLOUR USED BY EUROPEAN BREWING CONVENTION

EXTRACTION – REMOVAL OF SOLUBLE PRODUCTS FROM GRAINS DURING LAUTERING AND SPARGING.

FERMENTATION – CONVERSION OF SUGAR TO ETHANOL ALCOHOL AND CO2 BY YEAST.

FG – FINAL GRAVITY; MEASUREMENT OF RELATIVE DENSITY OF THE BEER AT END OF FERMENTATION.

GRIST – ALL THE MALTS FOR THE RECIPE MILLED AND MIXED TOGETHER.

IBU – INTERNATIONAL BITTERNESS UNITS; MEASUREMENT OF THE BITTERNESS OF BEER.

LAGER – BOTTOM/COLD FERMENTED BEER.

MASH – PROCESS OF COMBING THE GRIST WITH WARM WATER.

OG – ORIGINAL GRAVITY; MEASUREMENT OF THE RELATIVE DENSITY OF THE WORT BEFORE FERMENTATION.

PITCHING – ADDITION OF YEAST TO THE FERMENTER.

PH – MEASUREMENT OF ACIDITY OR ALKALINITY

SPARGE – RUNNING HOT WATER THROUGH THE GRIST AFTER LAUTERING TO INCREASE EXTRACTION.

SPECIFIC GRAVITY – MEASUREMENT OF RELATIVE DENSITY COMPARED TO WATER. USED TO INFER SUGAR CONTENT OF

WORT AND AS SUCH HOW FERMENTABLE IT IS. THE DIFFERENCE BETWEEN OG AND FG CAN BE USED TO CALCULATE THE ALCOHOL PERCENTAGE OF A BEER.

SRM* – MEASUREMENT OF COLOUR USED BY AMERICAN SOCIETY OF BREWING CHEMISTS.

STRIKE WATER - THE WATER ADDED TO THE GRIST TO BRING THE MASH TO THE CORRECT TEMPERATURE.

VOLUME – AMOUNT OF WORT AT THE END OF THE BREWING PROCESS TO BE FERMENTED.

SRM

EBC

VII

2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40

4 8 12 16 20 24 28 32 36 40 44 48 52 56 60 64 68 72 76 80

BREWDOG RECIPES: DIY DOG

PUNK IPA 2007 - 2010

FIRST BREWED APRIL 2007

POST MODERN CLASSIC. SPIKY. TROPICAL. HOPPY.

THIS BEER IS

Our flagship beer that kick started the craft beer revolution. This is James and Martin's original take on an American IPA, subverted with punchy New Zealand hops. Layered with new world hops to create an all-out riot of grapefruit, pineapple and lychee before a spiky, mouth-puckering bitter finish.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 6%

TARGET FG 1010

INGREDIENTS

MALT

Extra Pale 5.3kg 11.7lb

HOPS

(g) Add Attribute

Ahtanum 17.5 Start Bitter

Chinook 15 Start Bitter

Crystal 17.5 Middle Flavour

Chinook 17.5 Middle Flavour

Ahtanum 17.5 End Flavour

Chinook 27.5 End Flavour

Crystal 17.5 End Flavour

ABV IBU OG

6% 60 1056

PACKAGING

TARGET OG 1056

EBC 17

SRM 8.5

PH 4.4

ATTENUATION LEVEL

82.14%

METHOD / TIMINGS

MASH TEMP

65°C 150°F 75mins

FERMENTATION

19°C 66°F

Motueka 17.5 End Flavour

YEAST

Wyeast 1056 - American Ale™

FOOD PAIRING

Spicy carne asada with a pico de gallo sauce

Shredded chicken tacos with a mango chilli lime salsa

Cheesecake with a passion fruit swirl sauce

BREWER’S TIP

While it may surprise you, this version of Punk IPA isn't dry hopped but still packs a punch! To make the best of the aroma hops make sure they are fully submerged and add them just before knock out for an intense hop hit.

1 BREWDOG RECIPES: DIY DOG

FIRST BREWED OCTOBER 2010

PUNK IPA 2010 - CURRENT

POST MODERN CLASSIC. SPIKY. TROPICAL. HOPPY.

THIS BEER IS

Punk IPA. Amplified. In 2010 we finally got our paws on the equipment we needed to dry hop our beers. We focused all our energy on dry hopping, amping up the aroma and flavour of our flagship beer to create a relentless explosion of tropical fruits, and adding a hint of Caramalt to balance out the insane amount of hops.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 5.6%

TARGET FG 1011

TARGET OG 1053

EBC 15

SRM 7.6

PH 4.4

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

66°C 152°F 75 mins

78%

INGREDIENTS

MALT

Extra Pale 4.38kg 9.6lb

Caramalt 0.25kg 0.55lb

HOPS

(g) Add Attribute

Chinook 20 Start Bitter

Ahtanum 12.5 Start Bitter

Chinook 20 Middle Flavour

Ahtanum 12.5 Middle Flavour

Chinook 27.5 End Flavour

Ahtanum 12.5 End Flavour

Simcoe 12.5 End Flavour

Nelson Sauvin

Chinook 47.5 Dry Hop Aroma

Ahtanum 37.5 Dry Hop Aroma

Simcoe 37.5 Dry Hop Aroma

Nelson Sauvin

Cascade 37.5 Dry Hop Aroma

Amarillo 10 Dry Hop Aroma

Wyeast 1056 - American Ale™

12.5 End Flavour

20 Dry Hop Aroma

YEAST

ABV IBU OG

5.6% 40 1053

PACKAGING

BREWER’S TIP

FERMENTATION

19°C 66°F

2 BREWDOG RECIPES: DIY DOG

FOOD PAIRING

Spicy carne asada with a pico de gallo sauce

Shredded chicken tacos with a mango chilli lime salsa

Cheesecake with a passion fruit swirl sauce

To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14°C results in the most aromatic dry hop profile.

THE PHYSICS

FIRST BREWED APRIL 2007

LAID BACK AMBER BEER.

THIS BEER IS

A hoppy Amber Ale that won World's Best Amber Beer in the World Beer Awards 2007. Malt and hops are in perfect harmony in this incredibly balanced beer. Biscuity, bitter and packing a surprisingly hoppy punch, this beer ultimately morphed into 5AM Saint.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 5%

TARGET FG 1010

TARGET OG 1048.5

INGREDIENTS

MALT

Extra Pale 4.06kg 8.95lb

Caramalt 0.31kg 0.69lb

Crystal 120 0.23kg 0.5lb

Dark Crystal 350 0.94kg 0.21lb

HOPS

(g) Add Attribute

Amarillo 25 Start Bitter

Amarillo 12.5 Middle Flavour

Bramling Cross

Amarillo 50 End Flavour

12.5 End Flavour

ABV IBU OG

5% 47 1048.5

PACKAGING

EBC 65

SRM 32.5

PH 4.4

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 149°F 75min

FERMENTATION

19°C 66°F

79.4%

YEAST

Wyeast 1056 - American Ale™

FOOD PAIRING

Barbecue pulled pork on sourdough bread

Roast turkey with a honey and herb marinade and roasted vegetables

Banana walnut loaf with chocolate chips

BREWER’S TIP

Keep the fermentation temperature as close to 19°C as possible. This will ensure the yeast creates a more neutral flavour profile, allowing the hops to really shine through.

3 BREWDOG RECIPES: DIY DOG

RIPTIDE

FIRST BREWED APRIL 2007

TWISTED MERCILESS STOUT.

THIS BEER IS

The original BrewDog, Bracken decided to make a beer that best reflected himself; this is the beer equivalent of the big, cute chocolate monster. Soft, smooth, dark, chocolatey and a force to be reckoned with. This gentle giant will never bite, but you'll still want to be on your best behaviour!

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 8%

TARGET FG 1014

TARGET OG 1075

EBC 240

SRM 120

PH 4.4

ATTENUATION LEVEL

81.3%

INGREDIENTS

Extra Pale Maris Otter

Dark Crystal 350-400

Carafa Special Malt Type 3

Caramalt 0.54kg 1.2lb

Chocolate 0.25kg 0.6lb

Wheat 0.36kg 0.8lb

Flaked Oats 0.54kg 1.2lb

Columbus 14.3 Start Bitter

Galena 14.3 Start Bitter

Galena 21.4 Start Bitter

Cascade 21.4 End Flavour

Columbus 21.4 End Flavour

ABV IBU OG

8% 45 1075

PACKAGING

MALT

5.36kg 11.8lb

0.71kg 1.6lb

0.18g 0.4lb

HOPS

(g) Add Attribute

YEAST

METHOD / TIMINGS

MASH TEMP

65°C 149°F 75 min

Wyeast 1272 - American Ale II™

FOOD PAIRING

BREWER’S TIP

FERMENTATION

20°C 68°F

TWIST

Dark muscavado sugar

4 BREWDOG RECIPES: DIY DOG

285g 30mins

pre boil end

Seared scallops

Pan seared venison with fruit salad side

Caramelised apple pie with vanilla ice cream

We recommend adding the chocolate malt at the start of the run off to ensure you extract the flavour and colour without imparting too much of the astringency of the malt into your wort. This will give the beer a really smooth mouthfeel, making this dangerously drinkable at 8% ABV.

HOP ROCKER

FIRST BREWED APRIL 2007

HOPPY AGGRESSIVE LAGER.

THIS BEER IS

The first of our foray into lager beer, Hop Rocker is a high impact, hoppy behemoth made with 100% malt. Since 2007 we have been obsessive about quality, using only the best ingredients to ensure the flavour and craftsmanship of the beer in your glass. Hop Rocker is testament to that. The malt base gives this beer a sweet, balanced complexity while the combination of New Zealand and German hops merges new world tropical juiciness with old world peppery spice.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

INGREDIENTS

Extra Pale Maris Otter

Caramalt 0.31kg 0.7lb

Munich 0.31kg 0.7lb

Cascade 12.5 Start Bitter

Saaz 12.5 Start Bitter

Cascade 25 End Flavour

Motueka 12.5 End Flavour

Chinook 25 End Flavour

ABV IBU OG

5.5% 40 1052

PACKAGING

MALT

3.78kg 8.3lb

HOPS

(g) Add Attribute

ABV 5.5%

TARGET FG 1010

TARGET OG 1052

EBC 25

SRM 12

PH 4.2

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 149°F 75mins

FERMENTATION

10°C 50°F

YEAST

Saflager S189

FOOD PAIRING

80.7% Cajun spiced chicken wings

Mild cheddar

Lemon tart

BREWER’S TIP

After the fermentation has finished, chill the beer to below 5°C (if you can), wait 10 days and then rack the beer off the yeast into another bucket. The yeast left in suspension will carry on working its magic to create really clean, crisp lager flavours.

5 BREWDOG RECIPES: DIY DOG

PARADOX ISLAY

FIRST BREWED APRIL 2007

UBIQUITOUS IMPERIAL STOUT.

THIS BEER IS

In 2006 James and Martin hijacked a beer dinner run by Michael Jackson, the acclaimed beer and whisky writer, and convinced him to taste one of their home brews. This was a defining moment in BrewDog prehistory, and that beer was the first incarnation of the ubiquitous Paradox. Aged in a variety of casks over the years, Paradox is dark, decadent and encapsulating. Can be enjoyed fresh; phenomenal when aged.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 10%

TARGET FG 1014

TARGET OG 1090

EBC 300

INGREDIENTS

Extra Pale 4.5kg 10lb

Caramalt 0.55kg 1.2lb

Munich 0.33kg 0.7lb

Flaked Oats 1.35kg 31lb

Dark Crystal 0.55kg 1.2lb

Carafa Special Malt Type 1

Carafa Special Malt Type 3

Columbus 75 Start Bitter

Columbus 25 Middle Flavour

Saaz 25 End Flavour

First Gold 25 End Flavour

MALT

0.18kg 0.4lb

0.33kg 0.7lb

HOPS

(g) Add Attribute

PACKAGING

ABV IBU OG 10% 55

1090

SRM 152

PH 4.4

ATTENUATION LEVEL

84.4%

METHOD / TIMINGS

MASH TEMP

65°C 149°F 90mins

FERMENTATION

21°C 70°F

TWIST

Try ageing on oak chips, infusing with rum raisins, or vanilla pods

YEAST

Wyeast 1272 - American Ale II™

FOOD PAIRING

Ancho chilli beef taco

Chocolate gateaux

Rum poached pears with dark chocolate sauce

BREWER’S TIP

The beauty of this beer is in how brilliantly it lends itself to infusing or ageing. Experiment with different additions when the beer is ageing, taste it regularly to gauge its progress, and make sure you package it at its peak.

6 BREWDOG RECIPES: DIY DOG

PARADOX JURA

FIRST BREWED JUNE 2010

UBIQUITOUS IMPERIAL STOUT.

THIS BEER IS

Paradox. Reloaded. In 2011 we put Paradox into high gear to create an Imperial Stout destined for ageing. Loaded with dark roasted malts for a full bodied, toasted background, an array of bitter, earthy and resinous hops, and brewed with oats for a bold mouthfeel. This beer is the perfect canvas for barrel ageing.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 10%

TARGET FG 1014

TARGET OG 1128

EBC 300

SRM 152

PH 4.4

INGREDIENTS

Extra Pale 6.5kg 14.3lb

Caramalt 0.86kg 1.9lb

Munich 0.5kg 1.1lb

Flaked Oats 2kg 4.41lb

Dark Crystal 0.86kg 1.9lb

Carafa Special Malt Type 1

Carafa Special Malt Type 3

Columbus 75 Start Bitter

Columbus 25 Middle Flavour

Saaz 25 End Flavour

First Gold 25 End Flavour

MALT

0.25kg 0.6lb

0.5kg 1.1lb

HOPS

(g) Add Attribute

PACKAGING

ABV IBU OG 10% 55

1128

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 149°F 90mins

FERMENTATION

21°C 70°F

TWIST

Try ageing on oak chips, infusing with rum raisins, or vanilla pods

89%

YEAST

Wyeast 1272 - American Ale II™

FOOD PAIRING

Smoked cured beef

Smoked aubergine tapenade with rye bread

Beer affogato - 1/3 glass of Paradox with a scoop of vanilla ice cream

BREWER’S TIP

Allow the fermentation to go as far as possible. Soak oak chips in whisky to get the barrel aged characteristic.

7 BREWDOG RECIPES: DIY DOG

PEROXIDE PUNK

FIRST BREWED APRIL 2007

ZESTY PALE ALE.

THIS BEER IS

A trashy blonde concession for those who felt that our original 6% Punk IPA recipe was too hard hitting. This was also the first time we experimented with dry hopping our beers, giving Peroxide Punk a depth of flavour that belies its modest ABV. Zesty, aromatic and thirst quenching.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 4%

TARGET FG 1009

TARGET OG 1039

EBC 18

INGREDIENTS

MALT

Maris Otter 3.85kg 8.5lb

HOPS

(g) Add Attribute

Amarillo 25 Start Bitter

Simcoe 20 End Flavour

Amarillo 25 End Flavour

Crystal 20 End Flavour

Liberty 20 End Flavour

Simcoe 50 Dry Hop Aroma

Amarillo 50 Dry Hop Aroma

YEAST

ABV IBU OG

4% 40 1039

PACKAGING

SRM 9

PH 4.4

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 149°F 75mins

FERMENTATION

19°C 66°F

76.9%

Wyeast 1056 - American Ale™

FOOD PAIRING

Sashimi

Pan roasted poussin with spring veg

Lemon and thyme panna cotta

KEG ONLY

BREWER’S TIP

During the mashing process, try to mix the malt without 'turning' or splashing too much. This will cause more oxygen to be dissolved in the mash - and result in a beer that will taste a little like a cardboard box.

8 BREWDOG RECIPES: DIY DOG

HYPE

FIRST BREWED AUGUST 2007

NEW ZEALAND PALE ALE.

THIS BEER IS

A perfect pale ale showcase for the tropical profile of New Zealand hops and the intense citrus of US hops.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 4.1%

TARGET FG 1010

TARGET OG 1042

EBC 17

SRM 8.5

PH 4.4

INGREDIENTS

MALT

Extra Pale Maris Otter

HOPS

(g) Add Attribute

Nelson Sauvin

Amarillo 2.5 End Flavour

YEAST

Wyeast 1272 - American Ale II™

4.02kg 8.86lb

2 Start Bitter

5 End Flavour

ABV IBU OG

4.1% 65 1042

PACKAGING

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 149°F 75mins

FERMENTATION

19°C 66°F

76.2%

FOOD PAIRING

KEG ONLY

Quince cheese

Shredded chicken and mango salsa taquitos

Poached pear

BREWER’S TIP

After the beer has fermented, leave it to rest for 2 – 3 days at the lowest temperature possible (ideally 0 – 2'C). This will allow the flavours to marry together, and will transform it into a balanced and amazing beer.

9 BREWDOG RECIPES: DIY DOG

#10

BUZZ

FIRST BREWED SEPTEMBER 2007

A REAL BITTER EXPERIENCE.

THIS BEER IS

A light, crisp and bitter IPA brewed with English and American hops. A small batch brewed only once.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 4.5%

TARGET FG 1010

TARGET OG 1044

EBC 20

SRM 10

PH 4.4

INGREDIENTS

Extra Pale Maris Otter

Caramalt 0.2kg 0.44lb

Munich 0.4kg 0.88lb

Fuggles 25 Start Bitter

First Gold 25 Start Bitter

Fuggles 37.5 Middle Flavour

First Gold 37.5 Middle Flavour

Cascade 37.5 End Flavour

ABV IBU OG

4.5% 60 1044

PACKAGING

MALT

3.3kg 7.28lb

HOPS

(g) Add Attribute

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

64°C 147°F 75mins

FERMENTATION

19°C 66°F

75%

YEAST

Wyeast 1056 - Ameican Ale II™

KEG ONLY

FOOD PAIRING

Spicy chicken tikka masala

Grilled chicken quesadilla

Caramel toffee cake

BREWER’S TIP

The earthy and floral aromas from the hops can be overpowering. Drop a little Cascade in at the end of the boil to lift the profile with a bit of citrus.

10 BREWDOG RECIPES: DIY DOG

#11

EDGE

FIRST BREWED DECEMEBER 2007

DARK FULL-BODIED CASK ALE.

THIS BEER IS

Low ABV, high flavour, this beer was brewed to show that a beer can have all the flavour without the drunken affects. Also this beer is one of BrewDog's original brews that made a rare appearance in cask. Spicy, malty biscuit and super drinkable.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 2.7%

TARGET FG 1010

TARGET OG 1033

EBC 57

SRM 29

PH 4.4

ATTENUATION LEVEL

70.8%

INGREDIENTS

Extra Pale 2.16kg 4.76lb

Wheat 0.63kg 1.38lb

Crystal 0.31kg 0.67lb

Roasted Barley 0.19kg 0.41lb

CaraAroma 0.13kg 0.28lb

Pacific Hallertau

Moteuka 6.1 Middle Flavour

Pacific Hallertau

Motueka 25 End Flavour

Amarillo 12.5 End Flavour

MALT

HOPS

(g) Add Attribute

15.5 Start Bitter

10.2 Start Bitter

12.5 End Flavour

YEAST

ABV IBU OG

2.7% 36 1033

PACKAGING

CASK ONLY

METHOD / TIMINGS

MASH TEMP

Wyeast 1056 - American Ale™

FOOD PAIRING

65°C 149°F 75mins

FERMENTATION

19°C 66°F

11 BREWDOG RECIPES: DIY DOG

Lamb and root vegetable stew

Warm goats cheese salad

Raisin rum cake

BREWER’S TIP

Don’t overcook the mash - 75 minutes only at 65°C to get the right amount of fermentable sugars. Leave it too long and the beer ends up really watery and unpleasant.

#12

STORM

FIRST BREWED DECEMBER 2007

ISLAY WHISKY AGED IPA.

THIS BEER IS

Dark and powerful Islay magic infuses this tropical sensation of an IPA. Using the original Punk IPA as a base, we boosted the ABV to 8% giving it some extra backbone to stand up to the peated smoke imported directly from Islay.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 8%

TARGET FG 1010

TARGET OG 1082

EBC 12

INGREDIENTS

MALT

Extra Pale 5.8kg 12.9lb

HOPS

(g) Add Attribute

Ahtanum 17.5 Start Bitter

Chinook 15 Start Bitter

Crystal 17.5 Middle Flavour

Chinook 17.5 Middle Flavour

Ahtanum 17.5 End Flavour

Chinook 27.5 End Flavour

Crystal 17.5 End Flavour

Motueka 17.5 End Flavour

ABV IBU OG

8% 60 1082

PACKAGING

SRM 6

PH 4.4

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 150°F 75mins

FERMENTATION

19°C 66°F

TWIST

Oak chips soaked in Islay whisky

50g

86%

YEAST

Wyeast 1056 American Ale ™

FOOD PAIRING

Oysters

Hickory smoked ham

Rocky Road

BREWER’S TIP

After primary fermentation is complete, rack off into a secondary fermeter and add the oak chips to replicate the authentic Islay barrel experience.

12 BREWDOG RECIPES: DIY DOG

#13

CULT LAGER

FIRST BREWED APRIL 2008

US & NEW ZEALAND HOPPED LAGER.

THIS BEER IS

A lager that actually tastes of something? You have to be kidding, right? Cult lager is made with 100% malt and whole leaf hops. Maybe we are crazy, so what? Taste our lager and we are pretty sure that you will agree that the fine line between insanity and genius has just become a little more blurred.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 5.4%

TARGET FG 1049

INGREDIENTS

MALT

Lager 4.66kg 10.27lb

HOPS

(g) Add Attribute

Saaz 12.5 Start Bitter

Cascade 12.5 Start Bitter

Cascade 25 End Flavour

Chinook 25 End Flavour

Motueka 12.5 End Flavour

YEAST

ABV IBU OG

5.4% 50 1008

PACKAGING

TARGET OG 1008

EBC 19

SRM 8

PH 4.1

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 149°F 75mins

FERMENTATION

10°C 50°F

Salflager S189

FOOD PAIRING

83.7%

Arrabiata pasta with grilled prawns

Mexican spiced chicken with hot sauce

Orange marmalade thumb print cookie

BREWER’S TIP

When the fermentation is nearly complete, allow the temperature of the beer to rise. This will scrub some of the undesirable flavours out.

13 BREWDOG RECIPES: DIY DOG

#14

TRASHY BLONDE

FIRST BREWED APRIL 2008

YOU KNOW YOU SHOULDN'T.

THIS BEER IS

A titillating, neurotic, peroxide punk of a Pale Ale. Combining attitude, style, substance, and a little bit of low self esteem for good measure; what would your mother say?

The seductive lure of the sassy passion fruit hop proves too much to resist. All that is even before we get onto the fact that there are no additives, preservatives, pasteurization or strings attached. All wrapped up with the customary BrewDog bite and imaginative twist.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

INGREDIENTS

MALT

Extra Pale Maris Otter

Caramalt 0.2kg 0.44lb

Munich 0.4kg 0.88lb

HOPS

(g) Add Attribute

Amarillo 13.8 Start Bitter

Simcoe 13.8 Start Bitter

Amarillo 26.3 End Flavour

Motueka 18.8 End Flavour

3.25kg 7.16lb

ABV IBU OG

4.1% 41.5 1041.7

PACKAGING

ABV 4.1%

TARGET FG 1010

TARGET OG 1041.7

EBC 15

SRM 7.5

PH 4.4

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

69°C 156°F

FERMENTATION

18°C 64°F

76%

YEAST

Wyeast 1056 - American Ale™

FOOD PAIRING

Fresh crab with lemon

Garlic butter dipping sauce

Goats cheese salad

Creamy lemon bar doused in powdered sugar

BREWER’S TIP

Be careful not to collect too much wort from the mash. Once the sugars are all washed out there are some very unpleasant grainy tasting compounds that can be extracted into the wort.

14 BREWDOG RECIPES: DIY DOG

#15

FIRST BREWED JULY 2008

ORIGINAL DOGMA (NÉE SPEEDBALL)

STRONG ALE WITH HONEY AND SPICES.

THIS BEER IS

A strong ale, brewed with guarana, Californian poppy, kola nut and Scottish heather honey. A conspiracy of trans-continental ingredients infused with some devastatingly BrewDog imaginative thinking.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 7.8%

TARGET FG 1012

TARGET OG 1071.3

EBC 31

SRM 15.5

PH 4.3

ATTENUATION LEVEL

83.2%

INGREDIENTS

MALT

Extra Pale 4.5kg 9.91lb

Munich 0.5kg 1.10lb

Amber 0.05kg 0.11lb

Dark Crystal 0.08kg 0.18lb

HOPS

(g) Add Attribute

Amarillo 30 Start Bitter

Amarillo 10 End Flavour

Bobek 10 End Flavour

Guarana Powder

Kola Nut Powder

Poppy seed 6 End Flavour

Heather Honey

6 End Flavour

100 End Flavour

ABV IBU OG

7.8% 60 1071.3

PACKAGING

METHOD / TIMINGS

MASH TEMP

64°C 143°F 75mins

FERMENTATION

21°C 70°F

TWIST

Herb and honey addition

YEAST

Safale US-05

FOOD PAIRING

Spicy seafood stew

French onion soup

Mexican wedding cake (cookies)

BREWER’S TIP

Get really good quality heather honey, the more aromatic the better. Honey is 100% fermentable, but it does have a huge influence on the ester profile of the beer – in this case high floral esters.

15 BREWDOG RECIPES: DIY DOG

#16

AB:03

FIRST BREWED SEPTEMBER 2008

Barrel-Aged Imperial Ale.

THIS BEER IS

This Abstrakt started life as a simple imperial Ale, but upon the addition of fresh Scottish raspberries and strawberries, and left to mature for 2 years in Invergordon whisky casks that had held whisky for over 40 years, this beer transcended into something new.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 10.5%

TARGET FG 1013

TARGET OG 1093

Extra Pale 8kg 17.62lb

Magnum 66.7 End Flavour

Wyeast 1056 - Ameican Ale II™

FOOD PAIRING

ABV IBU OG

10.5 14 1093

PACKAGINGINGREDIENTS

MALT

HOPS

(g) Add Attribute

YEAST

EBC N/A

SRM N/A

PH 4.4

ATTENUATION LEVEL

80.0%

METHOD / TIMINGS

MASH TEMP

65°C 149°F 90mins

FERMENTATION

19°C 66°F

TWIST

Strawberries 1kg FV

Raspberries 1kg FV

Oak Chips 75g FV

AB:03

Haggis spring rolls

Honey glazed duck breast

Cranachan

BREWER’S TIP

Add your hops with five minutes of the boil left in a nod to the great lambic producers of Belgium.

16 BREWDOG RECIPES: DIY DOG

#17

ZEITGEIST

FIRST BREWED SEPTEMBER 2008

ORGANIC BLACK LAGER.

THIS BEER IS

Zeitgeist is an idiosyncratic alternative black lager. Its inspiration is found more than 200 years ago. Zeitgeist takes an age old classic, a forgotten masterpiece, and gives it relevance and an avant-garde edge.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 4.9%

TARGET FG 1010

TARGET OG 1047.5

EBC 120

SRM 60

INGREDIENTS

MALT

Organic Lager 1.13kg 2.48lb

Organic Caramalt

Organic Munich 2.7kg 5.95lb

Organic Chocolate

HOPS

(g) Add Attribute

Cascade 27.2 Start Bitter

Cascade 27.2 End Flavour

YEAST

0.28kg 0.62lb

0.23kg 0.5lb

ABV IBU OG

4.9% 32 1047.5

PACKAGING

PH 4.3

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 149°F

FERMENTATION

15°C 59°F

S189 Yeast

79%

FOOD PAIRING

Spicy cajun fried chicken

Pork dumplings with rich soy sauce

Cinnamon carrot cake with creamy cheese frosting

BREWER’S TIP

Inspect the colour of the wort during boiling. If it is not quite dark enough, extend the boil by 10 - 15 mins and check again. The wort will darken during the boiling process.

17 BREWDOG RECIPES: DIY DOG

#18

BAD PIXIE

FIRST BREWED OCTOBER 2008

Spiced Wheat Beer.

THIS BEER IS

2008 Prototype beer, a 4.7% wheat ale with crushed juniper berries and citrus peel.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 4.7%

TARGET FG 1010

TARGET OG 1047

EBC 8

SRM 4

PH 4.4

ABV IBU OG

4.7% 45 1047

PACKAGINGINGREDIENTS

MALT

Wheat 2.5kg 5.51lb

Extra Pale 2.06kg 4.54lb

HOPS

(g) Add Attribute

First Gold 18.75 Start Bitter

First Gold 25 End Flavour

Sorachi Ace 16.25 End Flavour

YEAST

Wyeast 1056 - American Ale™

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

67°C 153°F 75mins

FERMENTATION

19°C 66°F

TWIST

Crushed juniper berries

Lemon peel 18.8g

12.5g

79%

FOOD PAIRING

Poached sole fillet with capers

Summer fruit salad

Banana split

BREWER’S TIP

Make sure you have plenty of room in the fermenter. Beers containing wheat can often foam aggressively during fermentation.

18 BREWDOG RECIPES: DIY DOG

#19

CHAOS THEORY

FIRST BREWED OCTOBER 2008

Predictably Random IPA.

THIS BEER IS

Chaos Theory is the most underrated achievement of 20th Century science. This beer can only aspire to parallel to the mathematical use of the word chaos, which is at odds to the common parlance.

The purest showcase of the magnificent hop that is Nelson Sauvin; grapefruit, pineapple and caramel sing above the chaos of life.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 7.1%

TARGET FG 1013

MALT

Pale Ale 5kg 11.01lb

Caramalt 0.63kg 1.38lb

Crystal 150 0.25kg 0.55lb

HOPS

(g) Add Attribute

Nelson Sauvin

12.5 Start Bitter

12.5 Middle Flavour

50 End Flavour

ABV IBU OG

7.1% 90 1067

PACKAGINGINGREDIENTS

TARGET OG 1067

EBC 15

SRM 7.5

PH 4.4

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

65°C 149°F 75mins

FERMENTATION

19°C 66°F

80.6%

YEAST

Wyeast 1056 - American Ale™

FOOD PAIRING

Spicy mexican meatball stew

Habenero and mango pulled pork tacos

Spiced pumpkin pie with chocolate whipped cream

BREWER’S TIP

Get to know the guys in your local homebrew shop. They can give you a heads up when rare brewing materials – like Nelson Sauvin – are coming in.

19 BREWDOG RECIPES: DIY DOG

#20

ZEPHYR

FIRST BREWED OCTOBER 2008

THERE’S A STORM BREWING.

THIS BEER IS

A 9.2% Double IPA aged for 21 months in a 1965 Invergordon cask with 30 kg of fresh highland strawberries. This beer is a riot of whisky, caramel and strawberry, all tempered by a toe curling bitterness enducing rapture in all who taste it. Who needs champagne?

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 9.2%

TARGET FG 1016

TARGET OG 1087

EBC 40

SRM 20

PH 4.4

ATTENUATION LEVEL

81.2%

METHOD / TIMINGS

INGREDIENTS

Extra Pale 6.3kg 16.31lb

Caramalt 0.38kg 0.85lb

Crystal 150 0.29kg 0.64lb

Columbus Extract

Columbus 19.5 Star Bitter

Columbus 19.5 Middle Flavour

Centennial 19.5 Middle Flavour

Simcoe 19.5 Middle Flavour

Columbus 19.5 End Flavour

Centennial 19.5 End Flavour

Simcoe 19.5 End Flavour

Centennial 115.5

Columbus 96

Simcoe 96

Amarillo 77

MALT

HOPS

(g) Add Attribute

31 Start Bitter

Dry

Aroma

Hop

ABV IBU OG

12.5% 125 1087

PACKAGING

MASH TEMP

65°C 149°F 75mins

FERMENTATION

21°C 70°F

TWIST

Oak chips 15g

Fresh strawberries

20 BREWDOG RECIPES: DIY DOG

3kg

FOOD PAIRING

YEAST

Wyeast American Ale II Strain 1272

Poached eggs and smoked salmon

Salt and pepper squid

Key Lime Pie

BREWER’S TIP

Rack into a secondary fermenter and add your strawberries. Use a blow-off rather than an airlock as the fermentation can get pretty wild as the yeast starts using the sugar from the strawberries.

#21

FIRST BREWED NOVEMBER 2008

COFFEE IMPERIAL STOUT

beats a cup of joe.

THIS BEER IS

This beer was released as both as “Danish Beerhouse Coffee Imperial Stout" and “BrewDog Coffee Imperial Stout”. Deep, dark, roasted flavours make this a perfect Sunday brunch beer.

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 9%

TARGET FG 1019

TARGET OG 1080

EBC 97

SRM 49

PH 4.4

MALT

Extra Pale 7.5kg 16.52lb

Dark Crystal 0.63kg 1.38lb

Chocolate 0.31kg 0.69lb

Roast Barley 0.31kg 0.69lb

HOPS

(g) Add Attribute

Chinook 25 Start Bitter

Galena 25 Start Bitter

Galena 25 End Flavour

First Gold 25 End Flavour

Coffee 9.4 End Flavour

Coffee 9.4

Dry

Hop

Aroma

ABV IBU OG

9% 65 1080

PACKAGINGINGREDIENTS

ATTENUATION LEVEL

METHOD / TIMINGS

MASH TEMP

64°C 147°F 90mins

FERMENTATION

19°C 66°F

TWIST

Coffee added after boil. Aged on French oak chips.

Dark muscovado sugar

312.5g 20mins

76%

YEAST

Wyeast 1056 - American Ale™

FOOD PAIRING

Gooey chocolate brownies

Chicken fried steak with cheesy mash

Spicy chicken empanadas

BREWER’S TIP

Grind the coffee as if making an espresso to really get the most out of it.

21 BREWDOG RECIPES: DIY DOG

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