Recipe Advice Thread

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Permalink Reply by Michael on March 8, 2010 at 9:25pm

In this case the apple taste quite good. It was meant to be there.

It is much better on tap, but you can see the one I am talking about at this link: http://www.taste.com.au/news+features/articles/1413/mad+brewers+ser...

The only hints I found so far are on that link, where they state, "Primary fermentation was intercepted with white wine yeast and Kendell's fruit juice to parlay the beer's apple lolly nose. Twanging Fuji, Granny Smith and Pink Lady tartness is lifted from the Belgian-influenced Saison yeast."

I am not even sure what malts to try here...this is going to be real hit and miss. Oh well, I am guessing Wyeast 3724 would be a good start, maybe pre-ferment some apple juice with wine yeast, and add it into the primary with the malts after about three days.

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Permalink Reply by Matthew on March 10, 2010 at 3:54pm

What sort of grain to liquor ratios are you guys using at the moment, thick or thin?

Thick mash followed by a top up and mash out or a thinner mash where the grain can swim free?

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Permalink Reply by Reviled on March 10, 2010 at 4:02pm

I personally because of BIAB use a very thin mash, probably pretty close to a 4:1 ratio water to grain...

I believe mr JoKing and Mike are using around a 2.5:1 with exceptionally good results! I think I recall Jo telling me that was his favourite Liquor to grist ratio but may have my numbers slightly off...

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Permalink Reply by jt on March 10, 2010 at 4:15pm

We've been discussing the North Welly Porter being brewed Sunday, using a collection of equipment and brewing ideas.
Think we're settled on a batch sparge - Matthew & I both batch anyway ?
But I usually mash thick - 2.75:1 and mash out and Matthew mashes thin 3.5:1 or more
We both get good results on our systems, we just need to figure out what we do for this collaboration

So thick, thin, mash out or not ?

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Permalink Reply by Reviled on March 10, 2010 at 4:22pm

Why not meet half way?

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Permalink Reply by jt on March 10, 2010 at 4:24pm

Well I was considering 'whatever works well on that gear' - whatever that is

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Permalink Reply by Reviled on March 10, 2010 at 4:36pm

What gear do you guys have? What batch size etc?? Reticulated mashing maybe?

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Permalink Reply by Michael on March 10, 2010 at 7:08pm

The only gear I have is BIAB, so all of this sparging stuff will be new to me.

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Permalink Reply by jt on March 10, 2010 at 7:33pm

Piece of cake, remember the sunday morning you came round - pots of watre into the tun ?

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Permalink Reply by JoKing on March 10, 2010 at 4:26pm

You guys need a thick mash for that kind of beer. Batch it out and mash out high - it'll be awesome.

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Permalink Reply by Matthew on March 10, 2010 at 6:16pm

Given "awesome" is exactly what we're after you might be onto something there... ;-)

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Permalink Reply by JoKing on March 10, 2010 at 6:42pm

Having said that though - your WYHBB beer was pretty damned good - so whatever you normally mash at should be fine.

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