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...

[JoKing]

Of course I do. There is a cool little calc you can do real quick to account for this:

each degree in temperature is quater of a gravity point so...

If the wort is 32 degrees when you take your reading, you add 3 gravity points to your hydrometer reading i.e 1.057 @ 32 degrees = 1.060.

It is the opposite for worts that are cooler than 20 degrees i.e. 1.062 @ 12 degrees = 1.060.

There is a tool on www.kotmf.com that calculates it for you, but me being a brewanus (pron. brew ANUS) has commited this to memory.

Oh... you weren't talking to me...

Sorry about that then...

[Mark]

yep that was with temp adjustment, maybe some malts with loads of protein make more difference with this (e.g. wheat)

[Toot]

Red/Amber Ale


2.50 kg Pale Malt (2 Row) US (2.0 SRM) Grain 59.5 %
1.25 kg Caraamber (30.0 SRM) Grain 29.8 %
0.45 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.7 %

13.30 gm NZ Nelson Sauvin [11.20%] (60 min) Hops 21.9 IBU
23.30 gm Cascade [5.50%] (15 min) Hops 9.3 IBU
13.30 gm NZ Styrian Goldings [4.70%] (30 min) Hops 7.0 IBU
28.30 gm NZ Styrian Goldings [4.70%] (Dry Hop 7 days)Hops -

Total: 38.2 IBU

Saf04 yeast

Any thoughts/suggestions?

[denimglen]

Is that your full recipe or is it a partial mash with some extract?

I'd go S05 over S04, will let those hops come through.

Are you aiming for something more American or English?

CaraAmber is actually a biscuit/toasted type malt, not a caramel malt as the name suggests, either way that's a lot of specialty malt..

Here is a recipe that I've only brewed once but is the best I've brewed I reckon.

[Toot]

Was kinda going for a cross between Macs Sassy Red and Monteiths Celtic.

Its all grain but only for 16l batch for my little chilly bin

[denimglen]

Ah OK, has been a while since I've had either of those beers, so will let someone else chime in on this.

[Stu McKinlay]

You nedemore pale malt (unless you are adding extract). 30% is too much caraamber, especially with crystal on top. both those malts should be 51% all up, tops.

S05 for sure, if you want Sassy Red styles. S04 will kill your hops.

[JoKing]

Yes - the Weyermann website says a maximum of 20% CaraAmber, which to me still seems like too much. I wouldn't go over 500g in a recipe... personally, I wouldn't even go over 300g. I'd also put a small amount of chocolate malt (50g) Dark Crystal (100 - 150g) and some light Crystal too.

For what it's worth, Sassy Red uses Motueka hops.

Hope that helps.

[Stu McKinlay]

http://www.shed22brewingco.co.nz/beers.html

makes me thirsty and a little sad

still, there was no Brewjolais back in the day.

[Toot]

What about carared instead of caraamber? Im trying to acheive a fairly red colour.

Yeah ive used Motueka in a few brews recently and was keen to try some new hops so kinda chose a mix that had taste descriptors that I would like and also hadnt used.

Think I might chuck in a bit of chocolate and crystal too and definatly go for Saf05.


Ok revised grain bill (assuming carared is fine)

2.75 kg Pale Malt (2 Row) US (2.0 SRM) Grain 72.3 %
0.5 kg Carared (20.0 SRM) Grain 12.0%
0.50 kg Caramel/Crystal Malt - 10L (10.0 SRM) Grain 12.0 %
0.10 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2.4 %
0.05 kg Chocolate Malt (450.0 SRM) Grain 1.2 %

Cheers heaps everyone, been most helpful.Its easy enough to get the numbers right in brewsmith but without actual experience with the ingredients I could easily end up with
Frankenbeer.

[Stu McKinlay]

drop all the specialty malts down until the pale malt is % around 80-85%.... then you'll be getting close. at the moment you'd end up with a sickly sweet caramel mess. if you halved the carared and pale crystal you'd be getting there. everything else looks on target for a nice beer.

[Reviled]

Ok, its been a while since ive brewed a black beer, and ive run this through beer recipator a couple of times and have had to keep going back to up the dark malts due to it not being black enough, this is what ive come up with but its still telling me im 2 srm off...

What do you guys think? American Stout - will be hopped with Columbus, Williamette and maybe Amarillo

62% Golden Promise
20% Munich
5% Cara Amber
6% dark crystal
3% Choc
3% roast barley
1% black

??????