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]

Yeah - save me some too!

Edit Nah... bugger it - I've got pleanty here already. If I do a doppelbock it'll probably have to be a weizenstarkdoppelbockbier

[James P]

If you're pitching lower then yeah, probably by a little tired by the end.... but still worth saving some as reculturing it will kick some life back into it.

[Reviled]

Allrighty - Heres my recipe I knocked up with the help of Brewing Classic Styles (thanks Barry)

6.3kg Munich - Maybe sub a kilo or two for Pils cos this will run me out of Munich
140g Cara-Aroma
140g Cara-Amber
140g Cara-Munich III
70g Melanoidin
70g Carafa III

What sort of IBU's should I be aiming for? BU:GU ratio? And just a bittering addition?

[Reviled]

Oh, and what mash temp? Style guidelines say FG starts at 1020??

[Reviled]

Yeah not keen for a decoction aye, thats why ive got the melanoidin in there to substitute.. Is 70*c too high to mash at? maybe 69*c

Not sure about the diastatic power?? WTF is that lol, but was reading brewing classic styles and he was saying that the winning bocks in the NHC were all munich as the base malt! I reckon hes onto something there as well, Munich is just so awesome :o) lol

[Reviled]

Ahh, pretty sure it should be sweet as, Weyermann website says its sweet for 100%..

Soo, about that mash temp? ;o)

[JoKing]

Crabbey is right about the diastatic power - you should use a kilo of Pils in there just to help things along... Melanoidin Malt and CaraAmber cant convert itself - and Munich may not convert it for you. A normal German Mash schedule for this type of beer should give you the results your need:

52 (15min) 62 (30min) 72 (1hr)

If you cant control the speed of your steps, i.e. with Boiling Water infusions, a single step at 67 for 90mins will get you where you need to be. You'll mostly be relying on the attenuative properties of your yeast... say 75% attenuation should be about 1.020.

[Reviled]

Hmmm, I might actually try the whole step mash thing, but can I skip the protein step cos I may struggle with 10*c in a short period of time where its not as important from 62 to 72

And yeah may chuck a kilo or two of Pils malt in there

[denimglen]

Ok, to all you guys brewing bitters. I've failed miserably with these thing so far, always just seem to come out bland and boring for me.

I'm using JZ's best bitter recipe as I've found his recipes a pretty good starting place so far.

Having no EKG on hand but having 50g each of Fuggles, Target and Challenger was wondering if someone could lend some advice.

The recipe calls for 14g at 10 and 1 minutes so initailly I'd like to stick with those quanitites, any advice on which of the above would be good?

I'm leaning towards challenger because of a couple of comments saying it has some fruit marmalade undertones and I think that could work well, but how does it stand by itself? Or maybe I should just use 4.7g of each haha.

[Reviled]

If I dry hopped can I still re-use the yeast cake afterwards?? Or have a fecked it?

I normally transfer to 2ndary so I can reuse the yeast but forgot to this once.. It was my Motuka ale and I only dry hopped 10gms...

[denimglen]

How much hops, how many IBUs and what alcohol percentage?

[Reviled]

Alcohol 4.2%, IBU's about 28 odd, and only 10gms of hops, so I really wanna reuse the cake, its WLP-001