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]

Yum. I like that yeast. Lots.

I'll be using it to make my Red Ale out of once I have decided on a recipe. Probably brew it in about 4 - 5 weeks.

[studio1]

got some fresh light crystal.....will have to sort a few storage containers!

oh dear, I can't decide which to use : US05 or 1469? I'm getting to work on the starter now.
I was originally going for Willamette throughout and US05. Although I just checked the freezer and have NZ goldings, Styrian Goldings and Fuggles in the freezer.

[Reviled]

Yeah I reckon the 1469 will give you more character..

[Tony]

Yum protien

[Martin Bridges]

Do you think weevils might act like rice hulls??! :)

[David Wood]

Hi
I have been watching this site for months.

I started ag about 3 months ago and have made (in my opinion) some very good brews.

This is my favorite and suposed to be a red beer

5.48 kg Maris Otter
0.46 kg Rolled Oats
0.30 kg Crystal
0.07 kg Chocolate
50.00 gm Goldings, 60 mins
30.00 gm Fuggles, 2 mins
20 gm Irish Moss (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04)

I have had a few problems with some other brews that taste a bit fruity (same taste on porter and a klosch) both were good the first time but not the second. I put this down to higher ferment temps when I was on holiday (approx 26c).
Advice requested temp or lack of brewing technique??

[Martin Bridges]

S04 is always going to be fairly fruity, though I don't mind that. At that sort of temperature you're really going to get some fruity esters, and probably some higher alcohols which might also contribute to the fruitiness. I'd always aim to keep the temp below 22 degrees, and preferably around 19-20.

Did you REALLY put 20 grams of Irish Moss in there? I've only ever gone for a teaspoon or two max.

[Reviled]

Are you brewing trad or BIAB? And yes id definately put the fruityness down to yeast choice, S04 fermented at 18*c is fairly clean with slight fruity esters which is desirable in an english beer, but if youre after a cleaner ferment, try US-05, ferment that at 18* and it will be crisp and clean with hardly any esters..

[Tony]

yeah, you keep plugging that BIAB, Tyler :p

[Reviled]

lowl, I didnt plug it yet :oP was just asking... haha

[David Wood]

Not 20 gm of moss just 2 teaspoons. i have controlled my temps to 18 - 22c now and hoping for better results. yes its trad brewing. I get my stuff from Mike at brewers coop. Is there a better yeast?
I am sparging a porter as I type.

I will boil for 75 mins

4.24 kg Pale Malt, Maris Otter
0.42 kg Smoked Malt
0.23 kg UK Pale Chocolate
0.24 kg Black (Patent) Malt
0.24 kg Crystal Malt
0.24 kg Chocolate Malt
50 gm NZ Goldings,
30 gm UK Fuggles
20 gm Fuggles
10.00 gm Irish Noss (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

[Reviled]

Give it a go with some US-05, will ferment clean with minimal esters.. If you really hate that fruityness I think youll be happy..

Oh, and thats a shitload of black malt?? Gonna be a roasty beer :o)