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...

[JoKing]

It'll be safe in the morning - just be careful not to aerate it too much before youu store it. You can aerate it nice and proper just before you pitch the yeast.

[MrC]

I had a similar dilemma last year. I opted to put it in the fridge for 3 hours, decanted the portion that appearred "less yeastie" (approx two thirds) and pitched the rest. Worked out OK for me. A bit rough I know, just thought I'd share the story.

[MrC]

I'm planning on brewing an KIPA to use up my remaining hops that are starting to get on a bit. I need some advise on how to hop it.

Here's what I have in mind for the recipe so far:
OG 1.065
IBU 65

5.5kg Pale Malt
500g Munich
400g Caramalt
150g Carared

US-05

How should I add the hops? Here's the "use em or lose em" hops:
79g Pacific Jade [13.4% AA]
30g Styrian [6.4% AA]
48g Riwaka [5.1% AA]
53g Cascade [5.8% AA]
77g Nelson Sauvin [11.9 AA] (these have just started getting a little cheesy)

I also have these but would prefer to save them for a BPA if possible.
48g Motueka [7.8% AA]

[studio1]

Have just made a (uk style) pale ale with 95% pale ale / 5% dk crystal and equal additions of motueka/riwaka throughout incl dry hop. I did a split batch with 1968 and Thames Valley - both are delicious though I would like a little more body in the beer. Really happy with the mot/riwaka combo. (could use the styrians in your BPA?)

[MrC]

could use the styrians in your BPA
Good thinking, I might go with that.

I'm planning on having additions at 60,15, 5, 0 & dry. I can't decide whether to split all hops over all additions or whether to add one hop type at each addition.

[Matthew]

There's nothing wrong with Pacific Jade late either. Seems to be working a treat in my last NZIPA. Distinctly NZ. I matched it with Motueka and Cascade so maybe a mix of the PJ, Cascade and Riwika from 15 (less cascade % though, it dominates). PJ for bittering. Save the Cheese for toasties...

[jt]

If that was the sample I had at the your last brew day - then yes, yes and yes again !

[JoKing]

If your Sauvin is getting cheesy - I wouldn't put them in the kettle late - or in the dry hop addition: probably 30mins would be good for a bit of Sauvin flavour. I don't think that the AA will be all that high in the Sauvin either - so you could decrease the utilisation, or just add it to your software as a 15min addition (even though you know that it's a 30). Maybe 50g could be the ticket. Use Pacific Jade to bitter it at 60, then split your Cascade and Riwaka like this:

17g Cascade 15min
17g Cascade 5min
16g Riwaka 5min
17g Cascade 0min
16g Riwaka 0min
16g Riwaka Dry

I'm not sure that I'd add Pacific Jade late... but it's up to you - I certainly wouldn't dry hop with it.

With that few hops in the kettle - I would definately lay off the caramelised hops... they would detract from the hop flavour too much. I believe you'd be better off going 90% Pale and 10% Munich only... then mash at around 67 degrees.

Just my thoughts...

[JoKing]

Woops - meant caramel malts... lay off of those...

[MrC]

How do you think 1272 would go in an IPA?

It seems to be a low attenuator so I might just reduce the cara/crystals malt to counter the extra residual sweetness.

[MrC]

Thanks chaps.

Matthew - Using Joking's suggested hop schedule, where would you suggest I add PJ?

[Matthew]

I would put some in at 15 & 5. The amount at 15 I'm not sure as PJ is high alpha so just watch your IBUs. Maybe 50/50 with the cascade and 10-15gm @ 5 to compliment.

And I agree with Jo, don't dry hop with it. There's slightest grassiness that comes through...

The mix of Cas, Mot and PJ that I had has a definite tropical factor.