Recipe Advice Thread

[denimglen]

Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.

Let's see how it goes eh...

[jt]

Mash higher and drop the munich - a good bit of advice that JK passed on to me.
I can't say I've noticed it's absence in my last few 1.040 batches, in fact they've been better

[Reviled]

Sacrilige!! Munich is like the holy grail for me next to US hops, it makes its way into ALL of my beers ;o) I just simply cant imagine not having it! lol

[Stu McKinlay]

Think about what you want and how you are going to get there, rather than just putting malts in blindly.

Ask "why do i need this?" about everything you add to a beer.

I've not used Munich for months. English malts are rich enough without it. the only two pilsner malt based beer I've brewed have been fattened up with caramunich and caraamber (amongst other specialties). I might try the belgian pale again with a little munich in it - the ADM is quite dry and bland (I'd expect Global Pils would be too).

In saying all of this, I'd guess that your beer needs something to keep it from being too bland. 100% Global Pils might not cut the mustard.

[jt]

But Stu, he's brewing a 'Blande'.
Like you suggest a little fattening up - I used 2.5% each caramalt and wheat - goes a long way
You don't always need the Munich crutch to support your brewing

[Reviled]

I see what youre saying Stu - And youre right about the Pilsner malt needing to be beefed up a bit, which is the main reason I got half a sack of Munich to make up for not having Maris Otter - I even found Golden Promise a bit lacking without Munich but good for hoppy beers..

With this beer - I dont want any crystal sweetness, so I thought maybe trying some Munich instead of crystal could give me something different.. Just a nice background maltyness?

And JT - Ive found the opposite, the only beers ive looked back on as 'standout' without Munich were either with Maris Otter, or hopped to buggery..

[jt]

Is it a bird - is it a plane ?

No, it's Super-Munichbrewerman !

[jt]

That's what I thought once too.
I mean everyone uses it, it's great, it's fantastic, you can't rely on your base grain to give you enough malty goodness .. or can you ?

When I look back, the standout beers I can remember, mine and other peoples .. didn't have Munich in them

[jt]

Munich is like the holy grail for me next to US hops

Best donate all your Motueka and Pac Hall to the Auckland Brewerhood then :-))

[Reviled]

lowl, hey give me a break, im giving NZ hops another chance ;oP bahaha

[Mark]

Hey fullas,

I am planning a NZ imperial IPA and needs some advice with hopping. Love the sound of pacific jade (for bittering and possibly some flavour/aroma), what other NZ variety would people recommend for aroma etc?

cheers

[JoKing]

You could go crazy with most NZ Hop varieties. Check this link out first...

I just kegged this brew, and had a taste last night: IT IS OUT OF THIS WORLD!!! AWESOME!!!!!!!

So this is why I chose the particular US hops... (other than the fact that Pliny the elder has most of them in it)

Simcoe: Passionfruit and Pine
Colombus: Spice and Pine
Amarillo: Spice and Citrus
Centennial: Citrus and more Citrus
Chinook: Herb and Spice
Cascade: Floral and Grapefruit
Nugget: Smooth Bittering

Now apply these Principles to NZ Hops for substitution:

Cascade: NZ Cascade
Simcoe: Riwaka (minus pine plus citrus)
Colombus: Southern Cross... a bit of a reach - but has the Pine Fraction.
Amarillo: Pacifica... not as spicy but good enough.
Centennial: Too unique - maybe use more Riwaka.
Chinook: Pacific Gem...
Nugget: Rakau - smooth bittering properties.

I'd be quite keen to check a beer out brewed with all these NZ hops. I'd have to recommend pellets too.

[Mark]

thanks jo, holy crap that's a freaky beer you've brewed! congrats on the good news btw.

probably won't go that nuts, but am liking the look of pacific jade and motueka among others. think that would be a good mix?