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]

Yep, two malts id suggest, Munich, and CaraAroma :o) Specially the CaraAroma!!

Hallertau will work allthough personally I prefer styrians, but with a true to style dubbel it will have primarily just a bittering addition so its not going to be that important..

[Mike Neilson]

Yeah check my prior recipe up some of the crystals and munich and do a reduction on the first 4 litres of runnings and you will be spot on oh and get your yeast pitch bang on oh and ferment on the hight side and leave plenty of head space!!!!!!

[Stu McKinlay]

We've got CaraAroma. I'll need to kick Brendon for not putting it on ;-). No wonder nobody is purchasing!! Thanks for the testing... I'll slip you a gift for pointing it out.

[Stu McKinlay]

Is it a Friday night? Three kids and the oldest turned 3 just two months ago.
And I've lost count of my businesses... I'm just waiting to see which one takes over.

I think I've got a girlfriend too. Somewhere. I'm looking for her. Let me know if you spot her somehwere...


Regarding the gift... you just never know what might accidentally fall into the box.

[Stu McKinlay]

We are calendar poor at the moment!

[Mike Neilson]

Stu you tucked me up on 1 reciped saying you were purchasing it in your next buy but when all the grains came online it wasnt on their, I questioned and you said you didnt have any and now your saying you do???

[Stu McKinlay]

re: candi sugar - go with inverting some table sugar. I've done this about three times now and am very happy with the results. I always add it to the fermenter a couple/few days into the ferment.

[Martin Bridges]

Looking for a decent ESB recipe. I'm tempted to take my normal Best bitter recipe (which is kicking around here somewhere) and just crank up the base malt and hopping. Alternatively I'd thought of simplifying the grist to just base malt (which will be Maris Otter at the moment), bit of Munich and bit of dark-ish crystal. I currently have some good English hops around (Target & EKG) plus some NZ Styrians to punch it up at the end.

This may turn into my case swap beer, so any thoughts?

[Stu McKinlay]

KISS

Here's my quick thought... take from it what you will.
MO, a little Pale Crystal and just a touch of roast for colour/dryness is where I'd start. Go 100% English or 100% NZ hops. 1.050. 40ibu. A little mineral addition but not much. About 1g per litre at 15min.
Build it up from there if you want to make it more complex.

[Bambule]

Looks pretty good, I just finished brewing one of these and the recipe was quite similar except I was usung pale malt and Cara-munich instead of munich. The only suggestions are if your keen make your own candi-sugar, I did this for the first time last week and its very simple and gives some authentic caramel flavour, instructions easily googled. Also, I managed to get mine from 1.066 down to 1.010, it took about 2 weeks and really crawled at .002 gravity points a day for the last week but it got there. Just pitch a good starter, aerate well and let the temp get up to 25 deg in the last few days so to maximise the attenuation.

[Reviled]

Thoughts? Inspired by what Stu was originally planning on putting into the case swap...

3.2kg Perle
400g Munich
200g Cara-Munich II
120g Cara Amber
80g Brown
90 : 14g Amarillo
20 : 12g Amarillo
5 : 12g Amarillo
1469

[denimglen]

Don't waste good aroma hops at 90 minutes maybe? :-P

What are you aiming for US brown/amber type thing?