Recipe Advice Thread

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Permalink Reply by Tony on July 22, 2009 at 7:21pm

Sorry Joseph, I meant Rakau.

4.5 KG Bohemian pilsner
300 g crystal
250 g carahell

I know this looks like a lager malt bill, but I find the Euro malts, even the lager ones to have so much more character, than ours and depending on what you use them with, in this case, some crystal and a little carahell and an English ale yeast, they lend a lot to the finished beer.

thanks for the advice in advance.

to be put onto my Ringwoods ale yeast from the last brew.

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Permalink Reply by studio1 on July 22, 2009 at 7:23pm

Let me know how that Ringwoods turns out. I had a good brew with it, froze some Gen 1 yeast, recultured it into 2 brews and had some weird shit going on.

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Permalink Reply by Tony on July 22, 2009 at 7:32pm

I stand by Ringwoods ale. It's a stable, friendly and forgiving yeast strain. It's highly floculant and gives some good, malty, smooth tones to the beer.

Wyeast 1187 Ringwood Ale - Manufactured 8th June 2009
Great yeast strain with unique fermentation and flavour characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.

Origin:
Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV

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Permalink Reply by Bambule on July 22, 2009 at 7:40pm

yeah, looking at getting a pack of this stuff in the next Wyeast order 'pon your recommendation Tony

Permalink Reply by JoKing on July 22, 2009 at 8:01pm

I'd probably stick to using that Rakau for bittering mate. Boil enough for 60mins to give you 30IBU. Put that Sauvin at 30mins (say 20 - 50g) to give you some flavour, then Maybe some Riwaka at 10 mins if you have any - like 25g?

Than dry hop with however much you feel necessaty after your fermentation has finished to brightn up your aroma.

How does that sound mate?

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Permalink Reply by Tony on July 22, 2009 at 8:15pm

sounds like good advice to me, mate. Thanks.

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Permalink Reply by Reviled on July 23, 2009 at 2:23pm

Thoughts on my American Cream ale??

2.5kg Golden Promise
720g Flaked Maize
90g Munich II
90g Carapils
35g Caramunich II
180g Cane sugar
60 - 5g nugget 11.6%
15 - 15g Amarillo, 15g Cascade
FO - 12g Amarillo, 12g Cascade
Dry - 12g Amarillo, 12g Cascade

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Permalink Reply by denimglen on July 23, 2009 at 3:46pm

Too much hops.

:-P

Edit - Acutally too much everything.

Base malt, corn and bittering hop only pls.

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Permalink Reply by JoKing on July 23, 2009 at 3:51pm

Yeah - I thought about brewing one of these ages ago... until I researched the style and found out that a "Cream Ale" is a flash word for "Export Gold Ale" or DB Ale... I decided against it.

Started brewing IPAs instead.

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Permalink Reply by Reviled on July 23, 2009 at 3:57pm

Im going for a pre-prohibition style cream ale :oP Which means I can have more hops, including dry hops and more bitterness!!

Style guidelines aside, reckon itll taste good? lol

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Permalink Reply by denimglen on July 23, 2009 at 3:59pm

It'll taste good, but it's closer to a blonde ale I reckon, or maybe a lame pale ale :-P

How many SRM/EBC is that?

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Permalink Reply by Reviled on July 23, 2009 at 4:02pm

I think 6 SRM

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