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...

[Mark Kessell]

planning another APA. damn you jacko!

here's the recipe i'm putting together now.
i'm looking for a distinctly americal flavour, with a nice soft aroma finish (which i think mot and simo will provide nicely).

i'm using 2 types of base, Pearl to give that PA character, and MO for body and aid in carrying the hop flavours.
and i've slightly increased the caramalt 30 to give it a slight caramel/toffey after taste, which i'm sure the hops will aid to counter.

problem i have with the american hop, is even though it's low cohumulone %age, it's all high alpha.
so keeping it within style is certainly an interesting conundrum. specially since i dont know how strong the flavours are within the american based hop. it's about 52.5 IBU's (i had some columbus in there, but that ramped up the IBU's to about 85 - 90!).

what you guys recon?


2.0kg Bairds Pearl Pale Malt (base) 33.33%
3.2kg Maris Otter (base) 53.33%
0.3kg weyermann Carapils 5%
0.5kg Bairds caramalt (30 EBC) 8.34%

boil for 90 mins.

hop additions:
90mins:
- 10g Pacific Jade

20mins:
- 20g Amarillo
- 20g Motueka

10mins:
- 20g Amarillo
- 20g Motueka

0mins:
- 20g Motueka
- 15g Simco

dry after 6 days:
- 20g Motueka
- 15g Simco

[Michael]

Maybe try some perle at the 90 minute mark, and up it to 30g?

[Mark Kessell]

whats it's cohumulone %age?

[Mike Neilson]

Cohumulone is pretty low 27-32 I think. Stuff around here is pretty fresh well 1yr old. I think Perle is about 7.5% AA, I have used it 2 and I find it simllar to Chinook in some ways but far less agressive!!! I prefer Chinook for that reason.

[JoKing]

I think you are on the right track - but dont get too hung up on what your brewing software says what your IBUs are. When I brewed Yakima Monster beertools said that it was 90 IBUs or so - but when you drink the beer it'd be luck to be 45IBU. Just brew what feels right - and add as many hops as you want!

For your recipe - I'd up the dry hop a little. Everything else looks pretty good... maybe up your IBUs as 13% specialty malt is pretty high and you want a bit of bitterness to combat that.

[Mark Kessell]

cool. thanks.

also, for this much specialities, mash at about 65 - 66 degrees? or 67 - 68 still ok?

[Mark Kessell]

this is what i'll be brewing in a couple weekends. looking forward to breing this one:
Batch Size: 20.00 L
Boil Size: 27.22 L
Estimated OG: 1.062 SG
Estimated Color: 7.7 SRM
Estimated IBU: 64.6 IBU
Brewhouse Efficiency: 66.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.20 kg .Pale Malt, Maris Otter (Bairds) (3.2 SRM)Grain 53.33 %
2.00 kg ..Pale Pearl Malt (2 Row) UK (Bairds) (3.1Grain 33.33 %
0.50 kg .Cara Malt (Bairds) (17.8 SRM) Grain 8.33 %
0.30 kg .Cara-Pils (Weyermann) (2.5 SRM) Grain 5.00 %
10.00 gm .Pacific Jade [13.90 %] (90 min) Hops 17.1 IBU
30.00 gm .Motueka [7.80 %] (20 min) Hops 16.3 IBU
30.00 gm .Amarillo [8.40 %] (20 min) Hops 17.6 IBU
20.00 gm .Motueka [7.80 %] (10 min) Hops 6.5 IBU
20.00 gm .Amarillo [8.40 %] (10 min) Hops 7.0 IBU
20.00 gm .Simcoe [12.30 %] (0 min) Hops -
20.00 gm .Motueka [7.80 %] (0 min) Hops -
30.00 gm .Simcoe [12.30 %] (Dry Hop 6 days) Hops -
40.00 gm .Motueka [7.80 %] (Dry Hop 6 days) Hops -

[Matthew]

Given our present crystal discussion here's the recipe for any additional thoughts.

20L
83% Kolsch
5% CaraMalt 30
1.7% Light Crystal 90

32 Pacific Jade @ 60
30 Cascade / 30 Motueka @ 15
30 Cascade / 30 Motueka @ 5
50 Cascade / 50 Motueka Dry Hop

80 IBU but I doubt I'll get that. I always aim higher.
US05

I do have Global Munich at my disposal too.

[JoKing]

You could easily go for 5% Crystal 90 as well as 5% Cara Malt. It depends on what you are after though. If you do go that way, you only need to mash at 65 - 66 degrees. This would allow the malts you use dictate how many unfermentables are in the wort. If you started at 1.052, you could easily ferment down to 1.012 with those percentages.

[Matthew]

Yeah I'm aiming for approx 1.055 with a 66-67 mash. Considering a little dextrose after the first stage of fermentation too to get it down around 1.010. It'll give it a drier finish which I like but it seems a bit of a contradiction to the crystal...

[Matthew]

I've slept on it and I'll stick with what I've got. Trust the gut instinct...

[David Wood]

Hi guys, I'm brewing this on Sunday. Just a bit iffy about the mash profile I chose. Does it look right? How does one figure out the right strike water volume/temp?

Ingredients
5.50 kg Golden Promise (2.3 SRM) Grain 91.67 %
0.30 kg Crystal Malt - 90L (90.0 SRM) Grain 5.00 %
0.20 kg Cara-Pils (2.0 SRM) Grain 3.33 %
30.00 gm Nelson Sauvin 11.5 [11.50 %] (60 min) Hops 38.4 IBU
50.00 gm Nelson Sauvin 11.5 [11.50 %] (10 min) Hops 23.2 IBU
50.00 gm NZ Cascade [7.00 %] (10 min) Hops 14.1 IBU
50.00 gm Nelson Sauvin 11.5 [11.50 %] (0 min) Hops -
50.00 gm NZ Cascade [7.00 %] (0 min) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
5.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs US-05 (Safale) Yeast-Ale

Mash
Single Infusion, Full Body, No Mash Out
Mash In: Add 15.65 L of water at 78.6 C, 45min rest Step Temp: 70.0 C