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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...

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I've been thinking about brewing a red malty beer with a fair bit of rye and a subtle-but-noticable whack of fruity US hops, something along the lines of Garage Project Líl Red Rye perhaps. I'm still pretty new at formulating recipes and how various malts work together, but how does this look for a starting point?

1.058 OG

3.50 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 55.4 %
1.10 kg Rye Malt (4.7 SRM) Grain 2 17.4 %
1.00 kg Munich Malt (9.0 SRM) Grain 3 15.8 %
0.40 kg Carared (20.0 SRM) Grain 4 6.3 %
0.16 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.5 %
0.16 kg Chocolate Rye Malt (250.0 SRM) Grain 6 2.5 %

Hawkes Bay brewery, Amber?

Has anyone got an amber AG recipe that comes close to this beer?

I had to wait for an overseas visitor to go up the sky tower recently and found a little pub on Victoria st. selling this stuff. It was so nice    that I could have sat there all day drinking it. It is low hopped and not a heavy dark amber.

I don't know if it is Irish or American style so I don't know what to look for recipe wise.

Any ideas?

I've been putting together a red IPA recipe keen to hear any thoughts or comments.

Basically aiming for mainly NZ style hop flavor/aroma but with some cascade to balance out the fruitiness (similar to Chur hop combo). On the malt front I'm thinking of using pilsner as the base malt to let the red colour really come through - some red IPAs that I've had have been quite dark / brown so you don't get the full red unless you hold it up to the light.

I haven't included any crystal but am thinking that the combo of gladiator /aurora / redback and shep D should hopefully provide sufficient malt and mouth feel balance to the lighter pilsner base.

Est Original Gravity: 1.065 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.7 %
Bitterness: 57.2 

Boil: 90 Minutes

Yeast: WLP001

5.50 kg Gladfield Pilsner Malt (3.8 EBC) 77.50%
0.50 kg Gladfield Red Back Malt (65.0 EBC) 7.00%
0.35 kg Gladfield Gladiator Malt (10.0 EBC) 4.90%
0.35 kg Gladfield Shepherds Delight Malt (300.0 EBC) 4.90%
0.20 kg Gladfield Aurora Malt (58.0 EBC) 2.80%
0.20 kg Gladfield Sour Grapes Malt (4.0 EBC) 2.80%
     
35.00 g Nelson Sauvin [11.60 %] - Boil 60.0 min 36.8 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) -
30.00 g Cascade [7.20 %] - Boil 10.0 min 7.1 IBUs
30.00 g Motueka [8.10 %] - Boil 10.0 min 8.0 IBUs
20.00 g Motueka [8.10 %] - Boil 10.0 min 5.3 IBUs
30.00 g Cascade [7.20 %] - Boil 0.0 min 0.0 IBUs
30.00 g Motueka [8.10 %] - Boil 0.0 min 0.0 IBUs
20.00 g Nelson Sauvin [11.60 %] - Boil 0.0 min 0.0 IBUs
     
30.00 g Cascade [7.20 %] - Dry Hop 4.0 Days 0.0 IBUs
30.00 g Motueka [8.10 %] - Dry Hop 0.0 Days 0.0 IBUs
20.00 g Nelson Sauvin [11.60 %] - Dry Hop 0.0 Days 0.0 IBUs
Just getting into home brewing and am currently enjoying my first extract IPA. Am keen to brew it again but looking to experiment with some different hops or hop additions. Interested in anyone's thoughts. First brew was

Blackrock Light 1.7kg
CBW Munich pure malt 1.5kg
60 min boil with
60 min 5gms pacific jade
30 min 10 grms simcoe
10 min 20grms simcoe and 20gms amarillo
0 min 20gms simcoe and 10gms amarillo
Dry hop with 50 grms simcoe, 20gms amarillo and 5 grms pacific jade

Any advice/suggestions gratefully received .....cheers

Im planning a nut brown ale this weekend and keen to try something a bit different. This recipe is based on one from "Radical Brewing" but , in addition, Im keen to try 100-200g of toasted vogels bread crumbs in the mash.( would add at vorlauf). Anyone see any negatives with adding breadcrumbs to the mash??

It's a touch embarrassing, but in the for-or-so years I've been brewing I've only ever done one beer with NZ hops; a Digital IPA clone. I'm about to brew a hop-burst session IPA (or what ever you want to call it) with Simcoe, Amarillo and Citra, and if like to brew a fairly similar one with a big dose of NZs finest. I'm not a big fan of Sauvin, so was thinking of going with Motueka, Riwaka and Cascade. I'd love some suggestions/advice on ratios and other possible combos for a beer like this. Here's the grain bill.

1.044 OG, 4.5% ABV

3.40 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 76.7 %
0.45 kg Munich Malt (9.0 SRM) Grain 2 10.2 %
0.40 kg Carared (20.0 SRM) Grain 3 9.0 %
0.10 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 2.3 %
0.08 kg Chocolate Wheat Malt (400.0 SRM) Grain 5 1.8 %

Have a look at this post from Richard Jack http://www.forum.realbeer.co.nz/group/nzcaseswap/forum/topics/cs8-t...

This was an amazing beer and I regularly use this hopping schedule for beers. Try using the Pacifica instead of the Cascade - you won't be disappointed! The recipes are quite similar too - maybe drop the choc wheat?

Cheers, good read indeed. Unfortunately I didn't see this before going shopping yesterday, so the grains are as above, and I've got 50g of Sauvin, 50G Cascade, 80g Riwaka and 80g Motueka to play with. At the moment this is what I've come up with,, works out at about 38IBU.

12.00 g Nelson Sauvin [10.80 %] - Boil 30.0 min Hop 6 10.8 IBUs
10.00 g Cascade [7.20 %] - Boil 15.0 min Hop 7 3.9 IBUs
10.00 g Motueka [6.60 %] - Boil 15.0 min Hop 8 3.6 IBUs
8.00 g Nelson Sauvin [10.80 %] - Boil 15.0 min Hop 9 4.7 IBUs
10.00 g Motueka [6.60 %] - Boil 5.0 min Hop 10 1.4 IBUs
10.00 g Riwaka [5.20 %] - Boil 5.0 min Hop 11 1.1 IBUs
20.00 g Cascade [7.20 %] - Steep/Whirlpool 15.0 min Hop 12 3.9 IBUs
20.00 g Motueka [6.60 %] - Steep/Whirlpool 15.0 min Hop 13 3.6 IBUs
20.00 g Riwaka [5.20 %] - Steep/Whirlpool 15.0 min Hop 14 2.8 IBUs
10.00 g Nelson Sauvin [10.80 %] - Steep/Whirlpool 15.0 min Hop 15 2.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 16 -
40.00 g Motueka [6.60 %] - Dry Hop 55.0 Days Hop 17 0.0 IBUs
50.00 g Riwaka [5.20 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs
20.00 g Cascade [7.20 %] - Dry Hop 5.0 Days Hop 19 0.0 IBUs
20.00 g Nelson Sauvin [10.80 %] - Dry Hop 5.0 Days Hop 20 0.0 IBUs

Looks pretty solid to me mate - I'd go for it. What's the worst thing that could happen....famous last words!!

I'm thinking of brewing this all Nelson Sav IPA. Any suggestions?

Single Sav
14-B American IPA

Size: 40.0 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%

Original Gravity: 1.069 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 9.81 (6.0 - 15.0)
Alcohol: 6.81% (5.5% - 7.5%)
Bitterness: 70.2 (40.0 - 70.0)

Ingredients:
12 kg (94.5%) Gladfields Pale Ale - added during mash
.2 kg (1.6%) Carapils®/Carafoam® - added during mash
0.5 kg (3.9%) Pale Crystal Malt - added during mash


15.0 g (4.1%) Nelson Sauvin (14.0%) - added first wort
10.0 g (2.7%) Nelson Sauvin (14.0%) - added during boil, boiled 60 m
45.0 g (12.3%) Nelson Sauvin (14.0%) - added during boil, boiled 20 m
50 g (13.7%) Nelson Sauvin (14.0%) - added during boil, boiled 10 m
50 g (13.7%) Nelson Sauvin (14.0%) - added during boil, boiled 5 m
50 g (13.7%) Nelson Sauvin (14.0%) - fame out
145 g (39.7%) Nelson Sauvin (14.0%) - added dry to primary fermenter

All NS IPA!?! Awesome - I'd drop back to 3% on the Crystal and remove the Carapils altogether. Mash Low, and get it nice and dry.

hop wise, if it was me, I'd combine the 5/flameout into one big flameout. everything else looks ok to me.

My own personal preferrence really. I've been good results this way.

I've done some recently 60/30/0

Thanks. Why no Carapils? I just had it in there to add a little body.

I think your right about the 5 min I will either merge it with flameout or add it to the whirlpool at 80 degrees.

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