Recipe Advice Thread
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by Cain Harland on
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Heres something I'm considering brewing in a similar vein to Macs Sassy Red. Just making it up and never used gladfields malts before. Any opinions or suggestions appreciated.
40L brew
Ingredients:
8.0 kg (88.8%) Malteurop Pale Ale - added during mash
.3 kg (3.3%) Carared®; Weyermann - added during mash
0.21 kg (2.3%) Red Back Malt; Gladfield - added during mash
0.2 kg (2.2%) Toffee Malt ; Gladfield - added during mash
.2 kg (2.2%) Caramunich® TYPE I; Weyermann - added during mash
.1 kg (1.1%) Carafa Special® TYPE II; Weyermann - added during mash
30 g (15.4%) Warrior® (16.0%) - added during boil, boiled 60 m
35 g (17.9%) Riwaka (5.5%) - added during boil, boiled 30 m
30 g (15.4%) motueka (7%) - added during boil, boiled 20 m
25 g (12.8%) Riwaka (5.5%) - added during boil, boiled 10 m
25 g (12.8%) Riwaka (5.5%) - added during boil
50.0 g (25.6%) Czech Saaz (5.0%) - added during boil
Original Gravity: 1.049
Terminal Gravity: 1.012
Color: 13.41 SRM
Alcohol: 4.86%
Bitterness: 49.4Probably use either the West coast or Bohemian Lager yeast from mangrove jacks depending on if I can be bothered waiting an extra 6 weeks to larger
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Permalink Reply by jt on
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Not sure the EBC of some of that malt, but plenty of lightweight crystal malt is a good start.
The IBU might be on te high side, not sure, thought it was around 80% BU:OG. I think a good beer in that vein is more about the late hops?
Cheers, jt
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Permalink Reply by Stewy on
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So I'm bottling my Rauchbier this weekend after 5 weeks lagering at around 5C. Can you guys tell me if I need to add conditioning yeast at bottling time? I have 15L brew and will bottle with 2.5 CO2 level using sugar.
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Permalink Reply by Grant R Baker on
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My last 2 lagers I 'lagered' for 4-6 weeks dropping slowly down to just below 5C and they both carb'ed up okay but slowly... really needed about 6 weeks (500ml bottle with 1/4 teaspoon of sugar) before carb'ing up properly.
Lager yeast takes the lower temps much better than ales yeast... so you should not need to use a bottling yeast... but is not saying you can not.
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Thanks Grant. I've got them sitting in a warm spot in the kitchen so will give it the time it needs there to do the job.
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Permalink Reply by Robert McLeod on
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I was thinking of brewing a mild as my next experiment, so my first question (from doing some reading) is - what is a mild ale malt? (refer: http://byo.com/stories/item/1151-mild-ale-its-not-dead-yet)
Also - does anyone else have any experience brewing a mild that they'd like to share?
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Permalink Reply by Hamish Jones on
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I am looking at doing a few mild's shortly once I get my next grain order in, I am going to use pale malt with them,
Have a look at BJCP style 11A English Brown Ale which is what I was basing mine on
Beersmith has got some info on the style under Mild, below is what I am going to try first up if I can find the caramel rye and wheat in NZ, hopefully it's got enough body to cover the low alc %
2.620 kg GladField Pale Ale (6.0 SRM) Grain 1 78.0 % 0.190 kg Caraaroma (130.0 SRM) Grain 2 5.7 % 0.190 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.7 % 0.100 kg Biscuit Malt (23.0 SRM) Grain 4 3.0 % 0.080 kg Carafa I (Weyermann) (320.0 SRM) Grain 5 2.4 % 0.080 kg Roasted Barley (300.0 SRM) Grain 6 2.4 % 0.050 kg Caramel Rye (Weyermann) (35.0 SRM) Grain 7 1.5 % 0.050 kg Caramel Wheat Malt (46.0 SRM) Grain 8 1.5 % 35.000 g Fuggles [4.50 %] - Boil 60.0 min Hop 9 19.0 IBUs 10.000 g Fuggles [4.50 %] - Boil 0.0 min Hop 10 0.0 IBUs 1.0 pkg Ringwood Ale (Wyeast Labs #1187) [124.21 ml] Yeast 11 - Beer Profile
Est Original Gravity: 1.035 SG Est Final Gravity: 1.011 SG Estimated Alcohol by Vol: 3.1 % Bitterness: 19.0 IBUs Est Color: 16.4 SRM
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Thanks Hamish :)
I was considering the following
61% Maris Otter
9% Munich
9% Vienna
9% Medium crystal
5% Chocolate
2% Rosted barley
2% Biscuit
2% Special B
Mash around 68-69 so it leaves a little body
14 BU of EKG @ 60
5 BU of EKG @ 15
Mangrove Jacks British ale to ferment (M07)
Est OG: 1.038
Est FG: 1.011 (high mash)
IBU: 19
Colour: 22 °L
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I was looking at 69 for 40 minutes, 72 for 20 minutes then mash out for 10 minutes at 76,
I was tossing up with using S04 sue to it never really finishing that low, I used the M07 in a brew that I kegged a couple of days ago but forgot to take an FG reading, from what I have seen so far with the mangrove jacks is it will go well below the FG you expect so would be wary of using it,
I am chewing a NZ Draught sort of brew with their west coast yeast on what was supposed to a 4% beer and it finished so low it took away any body and finished dry as a nuns nasty, it was a re-brew of something I did with 1056 as a comparison and it really didn't do the beer any good, kind of wrecked it but what's a man to do, I made the mistake so I am fixing it by drinking 20L of average beer
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At least its 20L of your own average beer. If this comes out crap it'll be shipped to my dad and brother asap.
I had a similar issue with the m44 ... but it started at 1.082 ... finished at 1.016 ish (just measured it again). Its dry hopping at the moment ... tastes a bit dry though. Not too bad.
I did a porter with the M07 which is in the keg at the minute. Ill give it a taste tomorrow but it ended up being about 75% attenuation. I mashed a bit low though.
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thank you that saved me some hunting, cheers
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