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]

lol, its only 14grams out of a kilo bro ;o)

Not aiming for a US brown, more of a best bitter type beer with a US hop kick, thats why ive got small additions and no FO/dry hopping...

[denimglen]

Oh yup, looks tasty.

I'd still save that amarillo though :-P

[Mike Neilson]

Bro you wont get hops out of that yeast with that much I reacon!! The same beer with 1056 over the caseswap is a hop bomb over the 1469

[MrC]

SMOKED BARLEY WINE

This is last year's non-smoked version with part of the base malt (was 90%) replaced with smoked and the late hop additions removed.

60% Pale (most likely Maris Otter for a partial mash plus pale extract to hit target OG)
30% Smoked
5% Crystal 15
4% Crystal 80
1% Chocolate

OG approx 1.100

60min bitterring hops only with BU:GU ratio of 0.7

Any thoughts?
Is that enough smoked malt?
Any late hop additions?
Bitter enough?

[JoKing]

It depends on what brand of smoked malt that is. If Weyermann... you may want a bit more. If bairds smoked distilling malt - you will want way way way less.

[MrC]

I was planning on Weyermann's from Liberty. How much more would you go for, 50%?

[JoKing]

I think that 30% could work - but in my experience with Weyermann, it is a very subtle flavour contributor. At the end of the day - it depends on what you are goiing for in your beer. 30% might be spot on... I know that at 30% it will be a very mild smokey flavour...

If you are after a "Smokin Bishop" type of smokeyness - it could be worth investigating further, a more suitable percentage.

I remember having Mikes Smoked Porter - made with 90% smoked malt, and it was a very balanced smokyness. It may have been that it competing against the roast that it seemed so subtle.

I think that 50% may be a good starting point - and for your next smoked barleywine, you'll have a definate baseline of where your recipe needs to be.

Mike and Reviled will be able to comment further for you mate.

[Soren]

As joking said, the peated malt is much more powerfull and 30% would be far too much. I think weyermanns would go better here. I think I might have gone with 30-40% weyermanns and maybe a couple of percent of peated to add some dimension to the smoke....

Peated has a much more sharp and aggressive smokiness, the german one is more mellow and rounded.

[Soren]

that might be a good idea. I've never made a fully smoked beer but from memory I think the german rauchbiers are made with up to 100% smoked. I certainly think 30% is going to be less smoked than the bishop, if that's what you're going for...?

[integersmirk]

Hi

Here is my challenge.... I am going to attempt my first AG brew tomorrow, with first-time use for my
grain mill
chilly-bin mash tun
boil pot
chiller.

If that wasn't enough to think about, I need to work out some kind of recipe too.

I have had a friend suggest this, based on me really enjoying his beer from this recipe:
90% base malt
10% crystal for colour (aiming for 8-9 srm) and malt sweetness.
4 to 5% alc
25IBU's if for 'general' consumption (35 BU's if it's for my consumption) 10 Bu's bittering the rest is cascade at 30 mins 10 mins and flameout.
Safale -05 1 week

Dryhop Cascade 10 days (approx 30gms)

and I have
Grains:
Cara-Aroma 1.9kg
Cara-Red 0.8kg
Black Patent 0.7kg
Chocolate 1.2kg
Dark Crystal 2.2kg
Brown Malt 2.3kg
Crystal 0.9kg
Melanoidin 2.6kg
Roast Barley 1.9kg
Carafa 2 1.9kg
Caramunich 3 1kg
Czech Cara 2.1kg
Bairds Cara 4.1kg
Amber 6.8kg
Vienna 5.3kg
Munich 8kg
Weyerman Pils 18kg
Golden Promise 18kg
Maris Otter 20kg

Hops:
Riwaka Saaz
Fuggles
Pacific Gem

Yeast:
S-04
US-05

and this is my first time using beersmith. I've never dry-hopped.

I've been brewing ME + grains for about a year.

Anybody?!

[James P]

US05

Pils base
Munich

Riwaka

Makes a nice pilsner type beer (similar to emmersons)

[Mike Neilson]

Now we know who bought Andrews grain good to see it went to another realbeerer!! Your Idea for a recipe sounds good!! I like to Split crystals but thats neither here nor there, Aim for around 60 - 70% IBU to SG and it will be bang on!!