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...

[denimglen]

"Simple bite into it and if you can see that the centre is shinny than its cara"

That's the thing though - when you split a few kernels open none of them have that typical cara - malt look. There are a few in there but most of them seem to be like base or toasted malt.

I agree with Jo mostly, but I do think you get some very light toasted notes from it - more so than a similar coloured british crystal - but maybe that's just the barley variety they're using.

One thing I've found though is that the Weyermann crystal malts, when compared to similar colour British crystal malts, don't really stack up for me. The German ones seem to add less body and flavour per gram that I've found and the British malts seem to give a much richer flavour.

[jt]

I've read this too and brewed similar with some good advice from Jo
I used similar hop timing's - 20 15 10 5 & 1 but with more, and different hops Hallertau, Cascade & Motueka
Though I did cheat and have a small 60 minute addition.
My batch was only 1.046 but about the same IBU as this recipe ... so if you really want it to scream hops you can easily chuck more in

[Patrick]

Yeah I have 160g of NZ cascade in the freezer which I will use for all the late hops, and I will probably chuck a little bit of chinook or something in at 60 to increase the IBU's a little. Might aim for 40IBU or something, not a hop monster but should be nice.

[jt]

something in at 60

My 60 minute was 2gm Super Alpha .. don't worry about that tooo much.
you'll find that it's really smooth, bitter without being biting, very very morish

[Patrick]

Sounds ace - I will have a play in beersmith and see if I can get away with late additions only. I really like NZ cascade, it is yum.

[jt]

Yea, it's excellent - and great in the combo with hallertau & Motueka too

Even drop a few pellets in at 60, I think I read something about it being good for something ... or other

[JR]

When it says victory malt I just chuck some Marris Otter in the fry pan dry and stir it around till its noticibly darker. The suggestions on the thread Ally linked to might be better (or they might not be...have to experiment..)

[Phil]

Brewing a winter porter - A popular recipe apparently.
Gives WLP001 as yeast which I have none of at the moment. Saf 05 the closest? Ideas welcome :)

Bourbon Vanilla Imperial Porter ::: 1.079/1.017 (6 Gal)
Grain Bill (70% Efficiency assumed)

13 lb.- 2-Row Pale Malt
2.5 lb. - Munich Malt (15 L)
1.5 lb. - Brown Malt
1 lb. - Crystal Malt (120L)
1/2 lb. - Crystal Malt (40L)
1.25 lb. - Chocolate Malt (edited - Thanks Denny)
Extras :
Kentucky Bourbon (Jim Beam, Knob Creek, etc.)
Real, Whole Vanilla Beans (Extract just won't do)
Oak Chips or Cubes

Hop Schedule (37 IBU)

1 oz - Magnum Hops (60 min)
1/2 oz - E.K. Goldings (10 min)
Yeast

White Labs California Ale Yeast (WLP001) - 1800 ml starter

[jt]

Yep, 05 is supposedly the dry equivilent

[studio1]

Yip, S-05 - 2 packs with that gravity.

[Phil]

Cheers,
I have an 05 yeast cake which i will be able to use. I love it when a plan comes together....

[Nick T]

Help - Belgian saison yeast - I have a 4 litre starter of it, which has been sitting there for 3 days slowly fizzing away. Put it into the fridge to cool it down this morning, to seperate out the beer, but after being there all day only about a litre of the beer is sitting on top, the rest is still a muddy mixture of yeast and beer. I am guessing the yeast isn't ready to settle down yet. Problem is, I am just chilling my 25l of freshly brewed saison wort at the moment. What to do? Pitch the 3l of yeasty starter beer, or leave it overnight. If I leave it, will the wort be safe in the morning, or do I need to re-boil it?