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...

[Reviled]

Ive tried smoothcone in the glass, and as a dry hop and it is very very grassy with a bit of earthyness, I wonder if Fuggle will help pull out the earthyness of it?

Maybe something like an English Brown with Fuggle and Smoothcone?

[denimglen]

Didn't Hallertau use it in a Saison?

[JoKing]

Brew a Saison with it - and chuck 100g or so of it in late. Comes out real good. If the flowers are still wet, then chuck in 500g.

Use WyEast Saison yeast - it seems to go real well with these hops.

[Matthew]

Nice, thanks guys. Liking the Saison idea, haven't done a belgian in ages.

[JoKing]

You'll love it - but if you use that yeast, then be sure to let it get up to 27 degrees by around 60% attenuation... and keep it up there otherwise it'll be nainny nights and you'll struggle to wake them back up.

[Nick T]

Just in from cranking up the temp in my fermenter (saison) based on your advice! I was going to raise the temp a degree a day for 7 days, but it sounds like that is way too slow. After 2 days at 20 deg it was down from 1060 to 1035 and bubbling had dropped off dramatically, then had it at 21 for the last day. Hope I am not too late!

Anyway, if the Belgian yeasties go dormant at the end of fermentation to that degree, does this mean they are not a good candidate for yeast harvesting at that point?

[Mark Kessell]

this is a pale ale i'm brewing this week. would like y'alls opinions. after something light, and fruity.
i'm brewing this one with 2 parts tap water, 1 part artisian water. so hoping to get a slight crispness to it as well.
prolly going to use half tspn of chalk and half tspn of calcium chloride for mash.

4.00 kg .Pale Malt, Golden Promise (Bairds) (2.5 SRM) Grain 88.89 %
0.20 kg Caramel/Crystal Malt - 30L (30.0 SRM) Grain 4.44 %
0.15 kg .Cara-Pils (Weyermann) (2.5 SRM) Grain 3.33 %
0.15 kg .Munich I (Weyermann) (8.1 SRM) Grain 3.33 %
20.00 gm .Riwaka [5.40 %] (Dry Hop 6 days) Hops -
15.00 gm .Nelson Sauvin [11.20 %] (60 min) Hops 21.0 IBU
20.00 gm Cascade, NZ [5.80 %] (Dry Hop 6 days) Hops -
15.00 gm .Motueka [7.80 %] (20 min) Hops 8.9 IBU
15.00 gm .Riwaka [5.40 %] (20 min) Hops 6.1 IBU
15.00 gm .Motueka [7.80 %] (10 min) Hops 5.3 IBU
15.00 gm Cascade, NZ [5.80 %] (10 min) Hops 3.9 IBU
15.00 gm Cascade, NZ [5.80 %] (0 min) Hops -
15.00 gm .Riwaka [5.40 %] (0 min) Hops -



est. OG 1.046
Mash Name: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 4.50 kg
Sparge Water: 19.51 L
Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C
TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE
Mash PH: 5.4 PH

60 min Mash In Add 12.00 L of water at 72.2 C for 66.0 C step


Est Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.40 %
Bitterness: 45.3 IBU
Est Color: 5.9 SRM

[vdog]

Looks tasty Mark, should give you what you're looking for as far as light and fruity. I'd maybe drop the munich though, to lighten the body a little. 'Crisp' might be more difficult - hopefully the water will do that for you, the other option is fermentation temperature and keeping that on the low side (say 16C for US-05) but that will reduce the esters and take out some of that perceived fruitiness.

[Nick T]

Stuck fermentation - my belgian saison seems to be stuck, or at least very very slooooow. It dropped form 1060 to 1037 in 2-3 days at 20deg, then I lifted the temp to 27 deg but after almost two weeks total fermentation time it is still at about 1027. (Target is sub 1010, at about a point a day this is a long way off!). I guess it is time to add a different yeas to dry it out, the consensus the other night at The Hop seemed to be US05. Question is, do I drop the temp to 18-20deg before putting in the new yeast, or leave it at 27 deg? Or am I being too impatient? (Damned thing is taking up space in my fermentation chamber, I want it out so I can get on with the next one!)

[Simon David kelly]

I'd give it 5 days and see if it does drop a point a day, also give it a bit of a swirl and get some of the middle layer yeast back up. If it does nothing or only drops a point, you may not have enough fermentables left. In which case no amount of extra yeast is going to help.

My last two beers have gone exactlly the same way :o( Both a few points shy.

[Nick T]

It does seem to be doing the point a day thing. I hope there are fernentables there, it is uber-sweet at the moment! What were you brewing/fermenting with?

[Simon David kelly]

Got a lager based fruit beer on the go using the yeast from Jo (Liberty).

It's doing a bubble every 45 seconds and taking 2 weeks to get to finishing gravity.Just over a point a day at the moment .. feeling your pain here too :o)