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...

[Cain Harland]

Heres something I'm considering brewing in a similar vein to Macs Sassy Red. Just making it up and never used gladfields malts before. Any opinions or suggestions appreciated.

40L brew

Ingredients:
8.0 kg (88.8%) Malteurop Pale Ale - added during mash
.3 kg (3.3%) Carared®; Weyermann - added during mash
0.21 kg (2.3%) Red Back Malt; Gladfield - added during mash
0.2 kg (2.2%) Toffee Malt ; Gladfield - added during mash
.2 kg (2.2%) Caramunich® TYPE I; Weyermann - added during mash
.1 kg (1.1%) Carafa Special® TYPE II; Weyermann - added during mash

30 g (15.4%) Warrior® (16.0%) - added during boil, boiled 60 m
35 g (17.9%) Riwaka (5.5%) - added during boil, boiled 30 m
30 g (15.4%) motueka (7%) - added during boil, boiled 20 m
25 g (12.8%) Riwaka (5.5%) - added during boil, boiled 10 m
25 g (12.8%) Riwaka (5.5%) - added during boil
50.0 g (25.6%) Czech Saaz (5.0%) - added during boil


Original Gravity: 1.049
Terminal Gravity: 1.012
Color: 13.41 SRM
Alcohol: 4.86%
Bitterness: 49.4

Probably use either the West coast or Bohemian Lager yeast from mangrove jacks depending on if I can be bothered waiting an extra 6 weeks to larger

[jt]

Not sure the EBC of some of that malt, but plenty of lightweight crystal malt is a good start.
The IBU might be on te high side, not sure, thought it was around 80% BU:OG. I think a good beer in that vein is more about the late hops?

Cheers, jt

[Stewy]

So I'm bottling my Rauchbier this weekend after 5 weeks lagering at around 5C. Can you guys tell me if I need to add conditioning yeast at bottling time? I have 15L brew and will bottle with 2.5 CO2 level using sugar.

[Grant R Baker]

My last 2 lagers I 'lagered' for 4-6 weeks dropping slowly down to just below 5C and they both carb'ed up okay but slowly... really needed about 6 weeks (500ml bottle with 1/4 teaspoon of sugar) before carb'ing up properly.

Lager yeast takes the lower temps much better than ales yeast... so you should not need to use a bottling yeast... but is not saying you can not.

[Stewy]

Thanks Grant. I've got them sitting in a warm spot in the kitchen so will give it the time it needs there to do the job.

[Robert McLeod]

I was thinking of brewing a mild as my next experiment, so my first question (from doing some reading) is - what is a mild ale malt? (refer: http://byo.com/stories/item/1151-mild-ale-its-not-dead-yet)

Also - does anyone else have any experience brewing a mild that they'd like to share?

[Hamish Jones]

I am looking at doing a few mild's shortly once I get my next grain order in, I am going to use pale malt with them,

Have a look at BJCP style 11A English Brown Ale which is what I was basing mine on

Beersmith has got some info on the style under Mild, below is what I am going to try first up if I can find the caramel rye and wheat in NZ, hopefully it's got enough body to cover the low alc %

 

2.620 kg GladField Pale Ale (6.0 SRM) Grain 1 78.0 % 0.190 kg Caraaroma (130.0 SRM) Grain 2 5.7 % 0.190 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.7 % 0.100 kg Biscuit Malt (23.0 SRM) Grain 4 3.0 % 0.080 kg Carafa I (Weyermann) (320.0 SRM) Grain 5 2.4 % 0.080 kg Roasted Barley (300.0 SRM) Grain 6 2.4 % 0.050 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 7 1.5 % 0.050 kg Caramel Wheat Malt (46.0 SRM) Grain 8 1.5 % 35.000 g Fuggles [4.50 %] - Boil 60.0 min Hop 9 19.0 IBUs 10.000 g Fuggles [4.50 %] - Boil 0.0 min Hop 10 0.0 IBUs 1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 11 -
Beer Profile
Est Original Gravity: 1.035 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.1 %
Bitterness: 19.0 IBUs
Est Color: 16.4 SRM

 

[Robert McLeod]

Thanks Hamish :)

I was considering the following

61% Maris Otter

9% Munich

9% Vienna

9% Medium crystal

5% Chocolate 

2% Rosted barley

2% Biscuit

2% Special B

Mash around 68-69 so it leaves a little body

14 BU of EKG @ 60

5 BU of EKG @ 15

Mangrove Jacks British ale to ferment (M07)

Est OG: 1.038

Est FG: 1.011 (high mash)

IBU: 19

Colour: 22 °L

[Hamish Jones]

I was looking at 69 for 40 minutes, 72 for 20 minutes then mash out for 10 minutes at 76,

I was tossing up with using S04 sue to it never really finishing that low, I used the M07 in a brew that I kegged a couple of days ago but forgot to take an FG reading, from what I have seen so far with the mangrove jacks is it will go well below the FG you expect so would be wary of using it,

I am chewing a NZ Draught sort of brew with their west coast yeast on what was supposed to a 4% beer and it finished so low it took away any body and finished dry as a nuns nasty, it was a re-brew of something I did with 1056 as a comparison and it really didn't do the beer any good, kind of wrecked it but what's a man to do, I made the mistake so I am fixing it by drinking 20L of average beer

[Robert McLeod]

At least its 20L of your own average beer. If this comes out crap it'll be shipped to my dad and brother asap.

I had a similar issue with the m44 ... but it started at 1.082 ... finished at 1.016 ish (just measured it again). Its dry hopping at the moment ... tastes a bit dry though. Not too bad.

I did a porter with the M07 which is in the keg at the minute. Ill give it a taste tomorrow but it ended up being about 75% attenuation. I mashed a bit low though.

[Cain Harland]

http://thebrewhouse.co.nz/beer/carawheat

http://baylandsbrewery.com/store/weyermann-cararye-malt

[Hamish Jones]

thank you that saved me some hunting, cheers