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]

I agree on the percentage thingy, ive been trying to work with my recipes in this way more recently, its good cos you can upscale way easier for double batches or half batches etc...

[James P]

Beersmith will give you the percentages....

[Reviled]

It does, and the beer recipator... My only problem is sometimes I get really pedantic and have to have the percentages at a round number, so 3.0% instead of 3.37% ;oP

[Reviled]

Is 20% malted oats too much oat for an oatmeal stout???

[Mike Neilson]

Is a 1000 IBU's to much for a beer?

[JoKing]

Mate - I'm making an Oat Stout with the entire base as Oat malt... this stuff is the business!

[Reviled]

The entire base you say?? Have I ever told you that youre crazy ;o)

Sweet, might change the Kolsch to 20% and up the oats to 20% then, I was reading the CB website which reccommended 15% max, but their oat malt is different so wasnt sure..

[denimglen]

Mate - I'm making an Oat Stout with the entire base as Oat malt... this stuff is the business!

Got glue bitch?

Honestly? No husks? Are you mental? (yeah, probably :-P)

[Mike Neilson]

Mate the Oat Malt is all Husk!!

[JoKing]

Yeah - you should see this stuff - there is twice as much husk as regular malt!

[Reviled]

Theres such a thing as too much IBU ? ;o)

Ordered some oat malt and keen as to do an oatmeal stout with it... Also keen to give the Global Vienna a bit of a go... I need some help tho, im pretty noob when it comes to dark malty beers, i want something really fat, silky, and rich...

Heres what im thinking so far??

25% Global Kolsch
20% Global Vienna
20% Global Munich
15% Malted Oats
6% Global CaraDark
6% Cara Aroma
4% Roast Barley
2% Black
2% Melanoiden

Thoughts?? Should I drop the kolsch and just split Munich and Vienna for the base? Or up the kolsch and drop the vienna?? Is there enough crystal??

[JoKing]

My thoughts would be to drop the Melanoidin and CaraAroma. These malts may influence the flavour away from being able to pick up the Oat flavour. I think the 3 base malts are a good idea behind the Oat malt, and the Koelsch should tame the munich. I'd up the Oats to 20% too.

And dont late hop either!

25% Global Kolsch
20% Global Vienna
20% Global Munich
20% Malted Oats
6% Global CaraDark
9% Roast Barley

That sounds like a nice stout!