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...

[integersmirk]

OK, I have had some input from the mad cyclist and it looks like I need to put 2 brews down. He wants 3.6% (because the tour is 3600km long...)

2 beers have been suggested so I might just try them both.

I am now starting to define these recipes. Would love to have your suggestions/feedback. In both cases I am wide open for ideas.

Pour le Tour I - Cream Ale
21litre batch

2.85kg Pilsner malt (80%)
0.68kg flaked maize (20%)
60min mash at 67.5deg

Boil time - 90mins
Southern cross hops:
45min 10g
10min 5g
5min 5g

OG: 1.039
US-05 yeast

20gm Southern Cross dry hopped from day 7 - 14.

Target alcohol 3.6%

Pour le Tour II - Mr C's Wheat
21litre batch

1.95kg Wheat Malt (58%)
1.3kg Pils (40%)
0.07kg Carapils (2%)
60min mash at 67.5deg

Boil time - 60mins
Pacific Jade:
60min 5g
15min 5g
Cascade:
5min 5g
0min 5g
Zest of 2 lemons
15g Crushed Coriander

OG 1.038
US-05 yeast

Target alcohol 3.6%

[Reviled]

Heres what im thinking for my brew on saturday, this will be my WBC beer and allthough its supposed to be an english style brown ale, im still hung up on all the US hopped beers I was enjoying on my holiday, so im going for a mix between the two :o)

Shooting for an OG of about 1045 and around 31 IBU (ish)

88% Maris Otter
4% Melanoiden
3% Dark Crystal
3% Cara Red
2% Cara Aroma

Bittered with Columbus
Amarillo and something else? @ 20 mins
And a bucket load of cascade @ 0

Fermented with 1469

Any thoughts?

[MrC]

Looks pretty good overall to me. At first I thought it should have a splash of chocolate malt but looking at the style guidelines it looks OK.

[denimglen]

I reckon MC's right - a touch of chocolate wouldn't go a miss, wouldn't need much, like 1 - 3 %.

Amarillo would be fine by itself but I'd chuck some cascade in and move the addition to 15 or 10 mins.

[Reviled]

Sweet, cheers guys! Ill try 1% chocolate for some roastyness, and move the 20min addition to 15 with a touch of cascade, it probably wont be a huge flavour addition, focussing more on bitterness and aroma with this beer... And im not gonna dry hop it cos itll drown out all of the nice 1469 esters too much IMO

[Reviled]

Sweet, heres my final knock up of the recipe, those attending on saturday will be able to see this get brewed (if its not raining - touch wood)

3.9kg Maris
180g Melanoiden
135g Dk crystal
135g CaraRed
90g CaraAroma
45g Chocolate

60 - 10g Columbus 14.2%
15 - 15g Amarillo 8.6%, 10g Cascade 5.8%
0 - 30g Cascade

Wyeast 1469

Should hopefully turn out to be quite the tasty brown ale, totally out of style for the WBC but meh ;o)

[Simon David kelly]

Going to do a (2A) Pils in a few weeks with Riwaka.

Very simple ...

4.58kg Global Pilsner
38.9g Riwaka @90min

Wyeast 2007

Going to try a protien rest or decoction if the diastasic power is low, or just stick to my trusty single infusion with batch sparge if it's high enough.

Anyone know if a double infusion with protien rest will do, or am I going to have to decoct?

Si

[Reviled]

That Global Pils has a heap of diastatic activity, id say you should be fine with just a single infusion mash!

Also Simon, please reconfirm that you are in for CS5 :o)

[studio1]

hey rev, let me know if there are any CS5 spots cropping up. G

[Simon David kelly]

Just confirmed meself ...

[JoKing]

The diastatic power is fine in Global Pils - but it definately benefits from a step mash.

Try 52 - 62 - 72 degrees.
for 15 - 15 - 45 mins

That'll be the ideal mash profile for the beer you are brewing.

[martin w]

i'm thinking of doing a decoction this weekend with gladfield pils, i have 3/4 sack of it and i never really use it and i'm thinking of a decoction just for the hell of it really!

would you use the same profile or would you throw in an acid rest at 35c or so?
i'm probably going to throw in a bit of crystal as well, would you throw that in at the beginning or wait until the sacc rest?