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...

[Reviled]

Ive only done one SMaSH and I absolutely loved it ;o) Good ol Global Munich

[jt]

With rakau ?

[jt]

Ok so I'm thinking option b) pale with some caramalt, 1.040 and 25 to 30 IBU, do you add a 30 minute of just go 15 or 10 min and 1 min (or 0 or FO depending on personal preference) ?

[MrC]

I'd say go for option b) and go for hop additions that you know well or that you have brewed and have on hand (kegged). Side-by-side taste compare would be best, that's what I did with my split batch hop comparison brews and it worked a treat.

I've been wondering about this hop also so I'll be interested in your opinion.

[jt]

I've been wondering about this hop also so I'll be interested in your opinion.

So have I, I haven't even bought any yet

[Mike Neilson]

I would say go for option Z, rub it in your hands smell it and let it tell you what it wants to make!! If you get nothing of it chuck back into the freezer. If your Brain starts ticking over and going crazy Brew with it!!! At the end of the day Just because you bougt it dont mean you have to use it!!

[Reviled]

Yeah I would look at dropping the melanoiden all together, with all that Vienna and Munich in there it will have more than enough malt character, and as Glen says mash at 66ish...

Ive also been wondering lately as to the effectiveness of 0 min additions, and have sorta been doing just a 5 min addition, and throwing all the 0 min hops into the dry hop and ive been alot happier with the results! I think a 0 min addition gets drowned out waaaay to easy and may even be seen as a waste? for lack of a better word...

Im bound to be flamed for saying that now......

[Glynn Foster]

Perhaps because you're a chill overnight guy?

[Reviled]

Not any more mate, I have been using a chiller for ages now, and I did notice the difference when I first started chilling, but now whatever 0 min addition I do seems to get drowned by the dry hop, ive found I get much more out of a 5 min addition :o)

[denimglen]

Yeah Glynn, could be the no-chill that's making it hard for you Rev.

I've made a few beers that have been a decent size 10 and 0 min additions and no dry hop. And a couple beers that have been quite small in the late additions with good chunks of dry hops - I feel that the dry hop character is definitely fresher and 'crisper' but it seems to just sit on top of the rest of the beer. Whereas the boil hops seem to meld with the rest of the beer a bit better.

To me it's kinda like cooking something with veges or spices, in like a stew or something, throw them in at the beginning and the cook through the whole dish but chuck them in at the end and you can taste them but they're just like 'there'.

I'm not too flash at explaining myself here haha...

[Glynn Foster]

I reckon a bit of heat on the hops brings a better result, even if it's just the 5-10 minutes while you chill your beer. I've done a small number of dry hopped beers and the beers resulted have been average because I only hopped at 60 and 30 and didn't have that prolonged hop-ness right throughout. It would be interesting to compare dry hopping with an inline hop filter while pouring.

[Stu McKinlay]

i've been wondering about dry hopping myself... vastly over-rated [he says getting into his flame proof suit]