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...

[Chris Banks]

If its any help I still have 12.5kg of GP that I havnt touched yet?

[Soren]

does anyone have a recipe for a NZ draught, like a true tui clone? mainly interested in the percentage of sugar?? I'm gonna brew it but not askin for a tasty recipe, but something that is true to style....

[James P]

This was my last NZ Draught recipe, very draught style but not as sweet. Maybe sub out some of the pils malt for table sugar?

3.5 kg Gladfields Pils LAR005 (2.8 SRM) Grain 92.39 %
0.25 kg Caramunich III (Weyermann) (71.0 SRM) Grain 5.43 %
0.10 kg Chocolate Malt (450.0 SRM) Grain 2.17 %
9.00 gm Green Bullet [11.70 %] (60 min) Hops 12.3 IBU
15.00 gm Riwaka (D Saaz) [5.10 %] (10 min) Hops 3.2 IBU
15.00 gm Hallertau NZ Aroma [6.40 %] (10 min) Hops 4.1 IBU
5.00 gm Hallertau NZ Aroma [6.40 %] (0 min) (Aroma Hop-Steep) Hops -
5.00 gm Riwaka (D Saaz) [5.10 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs SafAle US 05 (DCL Yeast #S-05) Yeast-Ale

[denimglen]

Barry did one for the case swap 2 that was good, a little more flavour than the average NZD but I'd say still within style guidelines.

[denimglen]

Here's the recipe I was talking about.

No sugar in it though.

[jt]

Pale plus 5% of your favourite cara or crsytal.
I'd suggest 10% sugar and basing that on the recipes on the NZ Hops website.
Bitter to 50% of your OG and then it really depends how flavoursome you want it to be determines if you add any later

[Soren]

guys, I think you're giving tui too much credit! James and barry's recipes just llok too damn tasty, jt's getting more authentic I think. but do you think there is actually any cara/crystal in there?

I was thinking they'd look like this:

80% pils malt
20 % white sugar
a pinch of black malt for colour

Hopping only for bittering, 15 ibu max.

I'm not expecting the beer to be tasty:)

[denimglen]

I've drank a few speights lately and have noticed a little bit of biscuit/malty thing that may be from munich or a very light addition of roasted malt. I also reckon a bit of crystal wouldn't go a miss. I've been picking up a massive sulfur thing in speights too.

By time I get to the speight's I'm usually a bit sloshed so take the above with a grain of salt.

[BeerNZ]

For what it's worth, here's the style guidelines:

Generally what is classed as a ‘brown beer’ in NZ and not a ‘lager’.
New Zealand Draught beers are in effect ‘amber lagers’ – being amber, reddish brown, or copper coloured. They are medium bodied. There is a noticeable degree of caramel-type malt character in flavour and often in aroma. Hop bitterness, flavour, and aroma may be present but at relatively low levels. In essence however – ‘think sweet, brown, malty with an edge of flavour’.
Low levels of fruity esters maybe present. Diacetyl and chill haze should be absent.
Original Gravity (´Plato): 1.036-1.050 (9-12 ´Plato)
Apparent Extract/Final Gravity (´Plato): 1.008-1.018 (2-4.5´Plato)
Alcohol by Volume: 3.5-4.5%
Bitterness (IBU): < 20
Colour SRM (EBC): 5-17 (10-34 EBC)

[jt]

I think this is what you want http://www.nzhops.co.nz/recipes/mildindiaale.html

[Soren]

yes, that looks more like it! In the mean time I have heard from a very reliable source that Tui is 25% sugar, < 10 IBU, 1.036 and coloured to 25 EBC with some sort of caramalt. A few other less-than-flattering details that I better not disclose in public:) I'm brewing a belgian blonde today but next weekend I'll see if I can make something tasty under those parameters, gonna be a challenge...

[Michael]

Not to be cheeky, but would you really equate Tui with tasty? ;)

OK, it was cheeky.