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]

Usually I'd be inclined to say that English yeasts are generally too malt forward for a hoppy beer.

But looking over the best of class recipes for the 2008 and 2009 NHC on the AHA website I noticed a lot of the hoppy beers were using English yeast, and 1968 popped up a few times.

If you're thinking hops and stout I'd go for either an American Stout or a hoppy robust porter, 1968 should be good in both.

I'd be leaning towards and American Stout, this one I'm looking to re-brew soon, one of my favourite beers yet.

[Dale]

So 1968 would work for a stout? I have some but have used http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=22 to work out styles to use it in.

[Reviled]

The question is Dale, why not? I did an irish red with 1469 and it was nice, ive also done a stout with it before and that too was awesome!!

[Stu McKinlay]

Interesting that they don't have Porter on that list, given that Fuller's London Porter is about the most famous porter in the world.

[Dale]

Hum well it does sound like why not Reviled I suppose I just thought WYeast would list all styles that a stain could be used in. It is just about Porter season for me anyway so maybe I should take Nick's lead and wing it!!!!

[Reviled]

Wyeast is probably just giving guidelines, but as Stu says its funny they dont mention Porter there as its obviously a good strain to use for that?

Some times winging it is good for your brewing, even if you make a bad beer youre sure as hell likely to learn from it :o)

[Nick T]

I have seen 1968 listed in some (english) stout recipes, in fact BCS for his Oatmeal stout, with Kent Goldings for the hops.

As James would say, exbeeriment time!

[MrC]

American hops with a British yeast?
I say go for it! Mike's American Brown was a case swap favourite of mine.

[Reviled]

Yea absolutely, 1469 and US hops are great IMO, why not another english yeast too?

The only thing ive found is they do bring out the malt character alot more, I normally just up the hops a little to compensate!

[Nick T]

Thanks for all the feedback guys! I was looking at a lot of hops so sounds like the 1968 might sort of balance that out quite well.

[Tony]

Rauch beer Recipe's

Chaps I am looking at doing a Rauch (smoke) beer next. My first attempt. If any of you have had any experience with them, I would value your input? I am thinkng smoking bishop, Schlenkerla style.

[Reviled]

Ive read a whole book on smoked beers Tony and have dabbled a little bit myself...

The main pointers are this - If you can, remove as much chlorine out of your mash and sparge water - Chlorine reacts with the smoke phenols and gives off a much sharper smoke aroma and flavour, slightly acrid...

If you can manage to get all of the chlorine out - Use 98% weyermann rauch malt and 2% carafa, its subtle so dont be afraid, and as long as theres no chlorine to react with the smoke phenols it will be an awesome, subtle, slightly bacon like smoked beer!!

If you cant get the chlorine out, id reccommend a max of say 60% rauch malt, and leave the beer for a decent month or two conditioning for the harsh phenols to smooth out a wee bit...

Clean fermenting yeast such as US-05 will be the best...