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...

[Chris Banks]

The Schwarz is hiding away in a dark corner havnt touched it for a while - going by the time it took for the pils to come right it could be another 3-4weeks.

0.86

[Chris Banks]

Are you guys really at 1.6 ibu/sg ??

[jt]

I thought Matthew was going OG/IBU to give 1.6 rather than IBU/OG to give .625
I'm 1.042 and 25 IBU to give 66% or 1.5 depending which way you divide

mind you, he was talking about some big late additions and it wouldn't take to much to take it to 160%

[MrC]

5% Caramalt sounds pretty good. What other malts do you have?

98% Malturop , 2% Melanoidin
95% Malturop s, 5% Carared
95% Malturop , 5% Caraamber

...or how about just 100% Malturop
90% "As Is"
5% lightly toasted
5% medium toasted

Does the style allow for other things like Honey or Weetbix?

[jt]

Does the style allow for other things like Honey or Weetbix? Nope, quite specific, but hopelessly open ended OG 1.040 to 1.050 minimum 90% malturop, max 10% one other brain 100% Sauvin US 05

[Chris Banks]

Oh man I thought I had my recipe sorted now theres all these ideas flying around tempting me !

I had been wondering about using a little oat malt to gain some smooth body to back up the Malteurop (just to be different) but have no idea what the flavour taste threshold would be in a golden ale - would 2-3% gain what im after without making it taste like porridge?

[jt]

Weetbix or oats ?

Sound like North Welly Golden Ale, breakfast tonic of champions

[James Lawson]

Hey guys,

I'm planning my first porter, how does this recipe look?

5kg Maris Otter
500g medium crystal
300g chocolate
150g amber
150g black

S-04, some gypsum (or should I use calcium carbonate?)

mash at 69deg, ~70% efficiency, beersmith says ABV should come out at 5.5%

30-35IBU NZ fuggles as bittering
15g of EKG at 15min (~5IBU)
20g EKG at flameout

[vdog]

Looks good James, should be tasty. I'd probably mash a tiny bit cooler (67) but that's just personal preference.

[Adam Tristram]

Kia Ora all.....thought I would get amongst it. Have full grain facilities, thanks to Dale :) Currently do full grain mash, split wort and do 2 boils and add liquid extract - will continue to while I make some Ok drinkable beers and get stocks up... LOL. Any suggestions for FG mash that can be split - just did a mash on Friday and did a NZ IPA and Best Bitter.....looking for other suggestions for 2 brews to do off the one mash? Cheers Adam

[vdog]

You could try what Stu's doing here: http://www.forum.realbeer.co.nz/forum/topics/newbies-1?x=1&id=1... - same base beer, same yeast, different hops, or even the same hops in different amounts to see how that affects the outcome.

Otherwise, maybe do an AG mash with a mostly pale ale malt base, say 90% golden promise/maris and 10% medium crystal as a pale ale (hoppy as you like, up to you) and steep some darker grain (black, chocolate, pale choc) to add to one and do a porter. The dark grains won't be big amounts, so you don't need a massive pot to do it but you'll be able to brew two very different beers off the same base grist.

[Stu McKinlay]

must be a "Stu" thing