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...

[Stu McKinlay]

can't 'beer' to drop that amber can you?
Any bittering hop will be fine. Sauvin (to me) seems to have a pretty soft bitterness, so I don't think you will have any problems over bittering this one. i really like it as a bittering hop.

[Reviled]

Youre right Stu, I do love the caraamber ;o) Probably up there with carared as my favourite specialtys!

Sweet, will go with the Sauvin for bittering, im taking a page from Martins book and going for an OG:BU ratio of about 65% which seemed spot on with his beer...

And I must give this euro ale yeast a try some time! Where do you get it?? Anywhere in NZ has it or nah?

[Stu McKinlay]

Euro ale... Steve Nally loves it!
I guess you have to get it in from overseas - or via Nicholford.
But watch this space as Liberty (with the cool new owners) might be moving on something in that space soon.

65% - about the same ratio as PKB (remixed). My trial was a little higher in the bitterness but i used WLP Cali V (equivalent to 1272) and a little less roast barley so it finished much sweeter.

[JR]

Hey there, I was hoping to brew an Ordinary Bitter that would come pretty close to fitting the style desription. I would have used Est Kent Goldings but there were none about - replaced them with NZ Goldings.
Is the Amber Malt suitable or should I replace it with half as much chocolate malt?

Amount Item Type % or IBU
2.90 kg Pale Malt, Maris Otter (3.0 SRM) Grain 86.57 %
0.35 kg Caramel/Crystal Malt - 80L (80.0 SRM) Grain 10.45 %
0.10 kg Amber Malt (22.0 SRM) Grain 2.99 %
30.00 gm Goldings NZ [5.30 %] (60 min) Hops 20.3 IBU
30.00 gm Goldings NZ [5.30 %] (15 min) Hops 10.1 IBU
15.00 gm Goldings NZ [5.30 %] (1 min) Hops 0.4 IBU
15.00 gm Goldings NZ [5.30 %] (Dry Hop 7 days) Hops -
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale



Beer Profile

Est Original Gravity: 1.037 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 3.39 %
Bitterness: 30.9 IBU
Est Color: 9.8 SRM

I'll mash at 67 degrees and ferment at 21.

[warra48]

That looks good to me.
Personally, I like Amber malt, it will add some colour and a nice biscuit taste, as compared to the more bready taste of Maris Otter. I use it in quite a lot of my recipes.
NZ Goldings should be fine.
WY1968 will give you a very malt accentuated brew. It will ferment like the duck's nuts for the first few days, then drop out. You might need to rouse it after 4 or 5 days to get it to drop off the last few points. Whenever I use it, I leave my brew in primary for between 2 and 3 weeks to make sure it is done.

[JR]

Thanks for the reply - I think I might chuck in a few more hops to balance the maltyness of the WY1968 (and to use up the last 10g in the packet)

60min - 34g
15min - 33g
1min - 18g
dry - 15g

[Mark Kessell]

i'm planning 2 more pale ales and 2 IIPA's in the next couple months.
problem is, i'm right out of riwaka. i need about 400g to cover all my brews.

was thinking about trying pacifica as a replacement at about the 20 and 10 minute drops, and maybe for aroma as well.
what you guys think?

also, if anyone has 400g spare, i'd love to buy some!

[Mike Neilson]

www.craftbrewer.com.au

[Simon David kelly]

Going to change my mild recipe a little as suggested in the judges comments from the HB comp.

Does this look ok? I'm trying to get a little more malt character in there.


2.04 kg Pale Malt, Maris Otter 56.34 %
1.28 kg Amber Malt 35.21 %
0.15 kg Caramel/Crystal Malt 4.23 %
0.08 kg Chocolate Malt 2.11 %
0.08 kg Roasted Barley 2.11 %

30.67 gm Fuggles 60 min boil

1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

[Reviled]

Im not a big Mild man myself, but I think with 35% amber it may be a wee bit biscuity?? Maybe 20% Amber would be heaps and up the crystal a wee bit??

My 2 cents, id do something a bit more like this

70% Maris Otter
20% Amber
6% Crystal
3% Chocolate
1% Roast

[Simon David kelly]

That does look better ... I'll give it a brew next week with my new BIAB.

[Stu McKinlay]

I made a beer recently with too much melanoidin/caraamber - it tastes like a Bock an ale esters (sort of like Monteith's Winter Ale Doppelbock I suppose).

If you want it to taste 'English' then I'd go with something more along the lines of:
80% Maris Otter
10% Crystal
6% Amber
3% Chocolate
1% Roast

Keep the ibu's down around the .3 to .4 mark in the BU:OG ratio. Preferably low end. Let the yeast and malt express themselves.