Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, PL4 6PE - http://www.hopshopuk.com

National Association of Wine & Beermakers

The primary activity of the ‘National Association of Wine and Beermakers’, or 'NAWB', is to stage the Annual 'National' Show and Conference for the hobby. The ‘National’ is normally held at the end of March or early April. It is a two-day show with the Competition, AGM and the Conference all held on the same weekend. By becoming a member and entering the ‘National’ you will be able to enter the members’ classes and to try out your entries against some of the leading Master Wine and Beer makers in the country. And believe me some of the entries are good, stunningly good!

If you would like to know more about the National Association of Wine and Beermakers either visit their website at www.nawb.org.uk where you can find out about the coming show and check out the show schedule, or send me an email at sales@hopshopuk.com

At the National the winner of each Members Recipe Class is asked to provide a recipe for the class they have just won for inclusion in the schedule at the next year's competition. These recipes are provided by wine and beer makers who, having already proved their capabilities by winning the class, then provide a proven recipe which they know to be worthy of being used to produce the entries in this class at the next year's National Show.
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COUNTY BEER MAKERS IMPERIAL STOUT
Members Recipe 2004 National
Supplied by Phil Turner

Approx. 2 gallon at an OG of 1.110

8 lb Pale Malt
14 oz Roast Barley
8 oz Crystal Malt
2 oz Chocolate Malt
8 oz Dark Muscovado Sugar
4 oz Goldings or Fuggles

Mash at 65°C using own schedule

This was originally the County Beermakers 1983 Anniversary Recipe

WHITE PORT STYLE
Members Recipe 2004 National
Supplied by Charles Hill

1200 gm Canned Peach Slices in Syrup
400 gm Canned Apricot halves in Syrup
1 litre Apple juice
275 ml White grape concentrate
900 gm Fresh Banana flesh (no skin)
450 gm Sultanas
Sugar 450 gm
Oak granules 5 gm
High Alcohol Wine Yeast such as Gervin HA
Nutrient
Pectic enzyme

• Prepare the yeast then build a starter using the apple juice.
• Wash the sultanas to remove any oil coating then chop them and place in a fermentation bucket.
• Cut the bananas into slices and boil uncovered in a litre of water for 20 minutes.
• Strain the liquid onto the chopped sultana, lightly press the banana pulp.
• Put the oak granules in a cup and cover with boiling water, leave to stand 15 minutes then add the water and the granules to the bucket.
• Allow to cool to room temperature then add pectin destroying enzyme, yeast nutrient and the yeast/apple juice starter.
• Ferment on the pulp.
• After two days liquidise the canned fruit and their packing fluids and add to the fermentation bucket with the sugar.
• After a further two days strain off the pulp, add the white grape concentrate, make up to 4 1/2 litres, transfer to a demijohn and ferment to completion. Clear in the normal way.
• Providing that you use canned fruit in syrup and the wine has fermented to dryness it should contain about 20% alcohol which matches the commercial product. (note that if you had used canned fruit in fruit juice it will only be around 18.5%)
• The wine should now be stabilised and sweetened, and the acidity adjusted if necessary. White Port is not as sweet as many wines of this alcohol level. A suitable sweetness for this wine would be similar to that of the Fine White Ports made by Grahams and Calem which both measure 1.018 on my hydrometer.

Provided by Hop Shop, 22 Dale Rd, Mutley Plymouth, PL4 6PE - http://www.hopshopuk.com