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...

[Soren]

haha, no I would never equate tui with tasty, that's the challenge, to brew something tasty under those parameters:)

[Brett Mason]

Hi guys, any advice on the following summer session APA? It is based on a number of different recipes I have seen and what is in stock at the Dunedin Malthouse.

I'm trying to keep the recipe simple with a nice citrusy hop flavour, fairly low alcohol but without loosing too much flavour. Basically an APA take on Bookbinder but I'm not sure I could pull off a 3.6% APA.

Style: American Pale Ale
TYPE: Partial Mash, Partial Boil

Recipe Specifications
--------------------------
Batch Size: 18.93 L
Boil Size: 14.17 L
Estimated OG: 1.045 SG (estimated 4.4% ABV)
Estimated Color: 12.2 EBC
Estimated IBU: 39.4 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 kg Pale/Light Liquid Extract (after boil) Extract 30.86 %
0.75 kg Pale/Light Liquid Extract (in boil) Extract 23.14 %
1.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 30.86 %
0.25 kg Caramel/Crystal Malt Weyerman light Grain 7.57 %
0.25 kg Carapils/Carafoam (4.0 EBC) Grain 7.57 %
17.87 gm Columbus [14.00 %] (60 min) Hops 32.5 IBU
29.78 gm Cascade [5.50 %] (10 min) Hops 6.9 IBU
30.00 gm Cascade [5.50 %] (0 min) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash Schedule: Single Infusion, Medium Body, No Mash Out

BTW, this is my first use of BeerSmith and it has been brilliant for tweaking things like the bitterness (IBU/SG ratio). Well worth the purchase.

[Mark Kessell]

how do you intend to get a 19L batch from a 15L boil volume?

[Michael]

One could always add pre-boiled frozen water to cool the wort, resulting in a total volume of 19L?

[jt]

It's common to only boil a portion of the final volume in an extract or partial mash batch.
One of the reasons is that you probably don't have a kettle to take a full boil size.
Your boil gravity is correspondingly higher and it's diluted later - dilutes gravity and hops

[Stu McKinlay]

back liqouring...

[Mike Neilson]

Water Back?

[jt]

Nearly, I'm in a backwater

[Brett Mason]

I only have a 16 litre pot so I'm doing partial boils (until the 50l keg gets modified :-)). I just top up with cold water in the fermenter. Not ideal but it works.

According to BeerSmith the boil gravity will be about the same as the gravity going into the fermenter which is supposedly a good thing for colour & hop utilisation.

[KJ Henderson]

Hey there.

Just getting my head round the ingredients for the Stout you guys reccommended I start with. In regards to the Flaked Barley from what I gather it is unroasted and unmalted and added for a bit of body to the brew, am I correct? Any ideas where I can get some and are there any substitutes for it? or would it be a mistake to even have let the thought cross my mind...

[JoKing]

http://www.libertybrewing.co.nz/content/flaked-barley

[JackoNZ]

When you guy's brewed your Irish Red's for the WBC comp earlier this year, did anyone not brew to style and go with some dry hop in the fermenter? My Red is at day 8 of a planned 14 and down to 1.010, tasting ok, quite malty as you would expect. Just wondering whether to mix it up with some dry hops for the rest of this week. Anyone done before with Irish Red? Inspired after many a PKB and wondering if it would work with the red too.