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...

[jt]

You'd be a starter in the Western Brewers comp then ?

[Mark]

Western Brewers comp?? Not heard nothing about no comp! What's the low down?

[JoKing]

Here is all you need to know mate.

[Mark]

looks like i'm going to have to spend some time at the pub drinking kilkenny and murphy's

[Reviled]

Im really trying to work out a good recipe for something Belgian and really strong, like a Belgian Barleywine Grande Reserve type thing that I can cellar for a few years.. I keep playing around with the recipe allthough I think I might be happy with this one - A few q's tho - Should I up the bitterness to account for ageing? I also really dont want an overly sweet beer so im thinking I might need more?? And the FO addition waste of hops maybe again due to the ageing??

75% eff - OG - 1.110 IBU's - 63

5kg Pils
2kg Munich
390g Cara-Aroma
290g Dark Crystal
100g Carafa
1kg Brown Sugar
60 : 40g Super Alpha 10.5%, 20g Southern Cross 13.2%
20 : 20g Styrians 5.5%
FO : 20g Styrians 5.5%

[Stu McKinlay]

I'd go Caramunich rather than dark crystal - Cara2 has all the fruit and nut character you'd want. Looks like a really nice beer and a nice idea to me. I think the late styrians should stay - they will add to the subtle complexity as it ages. Also interested in what yeast you'd be using...

The thing I love about Belgian Grand Cru is that it can be anything you want... looks like a good start.

[Reviled]

I see what youre saying with the caramunich, I was thinking dark crystal to get some toffee notes, but ill be getting plenty of that from the brown sugar...

Was thinking 3787 at first, but im edging towards getting some of that Imperial Blend and doing a few 'special' high gravity beers - the 3787 might be a bit 'ordinary' if you know what I mean? But im also open to ideas, I havnt brewed many belgians or dabbled with their yeasts...

[Stu McKinlay]

I've only used WLP500 and WLP550. Preferred the Achouffe one by a long way but there must be a trick to the Chimay one as it was all banana for me - not that pleasant.

I reckon the toffeeish note I get in a few Belgians - like Affligem Noel - comes from a long boil and a bit of caramelisation. I'm not sure, I could be wrong, I haven't read much or looked far into it but it seems like that sort of taste to me.

[Reviled]

Yeah the banana is why im fearing away from the 3787, I dont want any of it, even a hint!

Youre right about the caramelisation I reckon, but the brown sugar I think contributes to this also, it seemed to in my Belgian Rye, but thats the other reason ive gone for so much Munich, love those melanoids :o)

Mikes the only one on here who used the Imperial blend I think, wonder what it would be like in a Belgian - May not be estery enough??

[jt]

Assistant brewer for Toast today, some photos to follow and I promise no DB bottles !

[MrC]

I've harvested and dried my home-grown hops and I have a grand total of 11g.

I want to brew a beer that will "show off" the hops as best I can. I'm thinking about brewing a split batch with a 13L boil for each. Actually planning a party gyle with this being the lighter beer.

For the grist I'm thinking:
MO base
2% wheat
4% crystal 15

OG approx 1.040

So my question is how should I hop?

I'm currently thinking of:
Sauvin pellets @ 60min to approx 22 IBU
11g home-grown NZ Cascade @ 0 min (only 10L remember)

Is there a better way to show off my hops than all @ 0 min?
Is Sauvin appropriate as a generic bittering hop for this beer?
Any other thoughts?

[JoKing]

You asked for it...

How much do you have in total? Did you dehydrate them?

I'd go 90mins addition of bittering hop - and wouldn't use Sauvin... There is something about that hop - especially in lighter hopped beersthat sticks around through the boil. Good bittering hop? Nugget. It's so mild and smooth, after 90mins, you wouldn't even know you used it. Other good bittering hops? Southern Cross... honestly - that stuff makes a beer good.

If you wanted to showcase your home grown hops - I'd get 60 grams in a 4% beer and have equal additions at 15 mins, 1 mins and dry hop for a week.

Just my 2c!!!

Edit - just read that you had 10L... so halve the additions.