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...

[MrC]

Is that a 71C mash temp?
I mashed a pale ale at 69C once and I remember thinking to myself that I wouldn't want to mash any higher for a pale ale. I'd mash at 69C at the most, especially with carapils in there too.

Let me know if you want some 1272 David, I might have some stashed away in my fridge.

[MrC]

That doesn't look like enough base malt to me. What's your batch size? It would have to be a 16L batch to acheive an OG of 1.038

[David Wood]

20L, I tend to get around 85% efficency though. I might bump the MO up to 3kg though.

[Reviled]

Have you brewed this yet David? If so, how did it turn out?

[Martin Bridges]

OK, I have 2 empty fermenters, a desire to brew, but no inspiration. Or more accurately, paralysis by too many ideas!

I have the following malt in stock:
Maris Otter
Pilsner
Crystal 60L & 120L
Melanoidin
Brown
Chocolate
CaraPils
Little bit of CaraMunich, little bit of Wheat

Hops is no problem, got plenty of NZ varieties plus a few English and US.

A few yeasts in the fridge: Ardennes, French Saison, English Bitter (1768).

I'm wondering about some sort of Belgian Pale, or maybe I should get started on my series of English Browns for the WBC? Or maybe something totally out of the box.

Any ideas guys?

[Tony]

Looks like a Brown ale to me Martin. I have some Wyeast 1056 American Ale, which would go really well with that ;)

MO base malt
with: Brown, Melanoiden, crystal, CaraMunich and maybe some wheat if you feel like it

[Martin Bridges]

I think you might be right Tony. I'm leaning towards some sort of Brown Ale. Just spent a few minutes tinkering in BeerSmith & came up with:

3.35kg Maris Otter (75%)
0.45kg Crystal 60L (10%)
0.22kg Brown (5%)
0.22kg Melanoidin (5%)
0.1kg Chocolate (2.5%)
0.1kg CaraPils (2.5%)

8g Target @ 60 min for 12.5 IBU
30g NZ Styrian Goldings @ 30 mins for 12.5 IBU

Looks like 1.046, 25 IBUs, 19 SRM

Multi-layered malty madness? Or just a massively muddled mess?

[Tony]

Looks good to me mate. Happy brewing. :)

[JoKing]

I'd go with that. 1768 would be a nice match.

[MrC]

Belgian Blonde

Next brew for me will be a Belgian Blonde and here's what I have so far:

5.0kg Bohemian Pils
200g Wheat Malt
100g Melanoiden
500g Inverted Sugar (added after primary)

28g Motueka @ 60min
15g Motueka @ 15min

Wyeast 3522 Ardennes

OG 1.066
(OG 1.057 @ pitch)
IBU 25


How does it look?
Is the Melanoiden out of place?
Any thoughts?

[JoKing]

It looks good - melanoidin malt is not out of place in a brew like this. Infact, you could go between 5 - 10% and it'd still not be out of place. Obviously it depends what you want out of your brew, but I'd go for 5% at least.

[MrC]

Thanks Jo. I originally had the melanoidin at 200g (3.4%) but my gut was telling me to keep this beer very simple so I halved it. I might bump it back up to 200g though.