Recipe Advice Thread
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by Karl Hayes on
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So this is the new recipe:
7.00 kg Gladfield Ale Malt (5.5 SRM) Grain 89.7 %
0.50 kg Cara-Pils/Dextrine (2.0 SRM) Grain 6.4 %
0.30 kg Gladfield Medium Crystal (42.0 SRM) Grain 3.8 %
66.00 gm Mix US Cascade, Centennial, Chinook 2:1:1 [8.90%] (15 min) Hops 22.6 IBU
66.00 gm Mix US Cascade, Centennial, Chinook 2:1:1 [8.90%] (10 min) Hops 16.5 IBU
66.00 gm Mix US Cascade, Centennial, Chinook 2:1:1 [8.90%] (5 min) Hops 9.1 IBU
25.00 gm Centennial [10.00%] (2 min) Hops 1.6 IBU
25.00 gm Cascade [6.20%] (2 min) Hops 1.0 IBU
25.00 gm Cascade [6.20%] (Dry Hop 14 days) Hops -
25.00 gm Centennial [10.00%] (Dry Hop 14 days) Hops -
25.00 gm Chinook [13.00%] (Dry Hop 14 days) Hops -
2 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.8 % Actual Alcohol by Vol: 0.6 %
Bitterness: 50.8 IBU Calories: 90 cal/l
Est Color: 9.3 SRM Color:
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Permalink Reply by Tilt on
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Looks like a good plan - I'll be interested in how it turns out - especially if the hop "pick and mix" method provides a nicely integrated flavour and bitterness. Good luck with it
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Thanks. Any suggestion on improving the malt bill (without dominating the hops)?
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Permalink Reply by Grant R Baker on
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Grain bill looks good. I have been digging the Gladfields Toffee malt lately but it would add sweetness and screw your bittering balance.
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Thanks Grant.
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Permalink Reply by jt on
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Hey Grant, I'm picking up some Toffee on the weekend, looking forward to it.
I was going to sub it straight in for caramalt, about 6% in a bitter pale .
Do you reckon it's worth adjusting the hops up or just leave it as it is and enjoy the toffee character ?
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It is lighter and colour than Caramalt but it might be a touch sweeter with a slightly different taste (really tastes like Toffee).
We did a Toffee Lager which I am sampling (hopefully) tonight... a 60/40 split of Gladfields Pilsner and Toffee malt. Looks like toffee, even smells like toffee.... so long answer to your question is if you want to taste the toffee then leave yer hops as is... otherwise bump them up slightly.
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Yea, had a chew on some, tasted good.
I'll go the straight substitute and go for the toffee hit
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Adds some sweetness, nice bit of body too.
Does it finish a little dry by the end of the pint, or is it just me?
Next thing I thought, was how good it would go wth some Styrian Goldings.
So brew in the fermenter already.
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I like the carapils/caramalt/med crystal combo in equal proportions up to a total of 10% depending on how sweet and toothsome you want your beer. I also use 1% acidulated with all my lighter colour Gladfields base malt recipes to help mash pH and beer clarity.
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Permalink Reply by Scarrfie on
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That is an interesting comment about the acid malt Tilt, I have been wondering if my pale beers with NZ Malt mash too high and are causing the harsh hop flavours I have been getting. For pilsners Kaiser reckons to drop the ph down to 5.2 but my water adjustment calculator struggles to get it below 5.55 without going too high in one mineral.
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Permalink Reply by Peter Smith on
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