Recipe Advice Thread
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...
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by Dale on
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Hey Guys,
Thought I'd try an ESB does this sound right? With the base malt I have Gladfield & MO pale.
4.00 kg ..Pale Malt (2 Row) UK (Bairds) (3.1 SRM) Grain 83.33 %
0.50 kg .Amber Malt (Bairds) (43.1 SRM) Grain 10.42 %
0.30 kg .Crystal, Pale (Bairds) (50.8 SRM) Grain 6.25 %
25.00 gm .Golding, NZ [5.30 %] (60 min) Hops 17.1 IBU
25.00 gm .Styrian Goldings, NZ [6.40 %] (60 min) Hops 20.7 IBU
15.00 gm .East Kent Goldings [4.80 %] (15 min) Hops 4.6 IBU
15.00 gm .Fuggles [4.20 %] (15 min) Hops 4.0 IBU
15.00 gm .Fuggles [4.20 %] (0 min) Hops -
15.00 gm .East Kent Goldings [4.80 %] (0 min) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
1.053 SG - 46.4 IBU
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Permalink Reply by Reviled on
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Yum, looks good Dale, nice and simple, just with the hops, if it was me, id probably move the 0 min addition to a dry hop, fuggles and EKG as a dry hop will be awesome!!
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Permalink Reply by Stu McKinlay on
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100% UK base if you can - but it is a reasonably big beer so a little NZ malt will probably be ok.
I'd switch the volumes of Amber and Crystal. Amber is quite toasty. If you want a quick check on how toasty that you could always come and try my current ordinary bitter - it has quite a toasty edge at only 3% amber.
If you have EKG, try them on their own. Wonderful hop. And agree with Rev - they are very nice as a subtle dry hop.
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Thanks Stu, Would love to try an example of it. Maybe I can if I'm ever in Wellington. Thanks Dale
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Thanks Guys, Have moved to dry hopped and switched amber(haven't used it yet so will try the lower amount). Does the amount sound right of EKG?
Amount Item Type % or IBU
4.00 kg .Pale Malt, Maris Otter (Bairds) (3.2 SRM) Grain 83.33 %
0.50 kg .Crystal, Pale (Bairds) (50.8 SRM) Grain 10.42 %
0.30 kg .Amber Malt (Bairds) (43.1 SRM) Grain 6.25 %
25.00 gm .Styrian Goldings, NZ [6.40 %] (60 min) Hops 18.8 IBU
25.00 gm .Golding, NZ [5.30 %] (60 min) Hops 15.6 IBU
30.00 gm .East Kent Goldings [4.80 %] (15 min) Hops 8.4 IBU
30.00 gm .East Kent Goldings [4.80 %] (Dry Hop 10 days) Hops -
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
1.050 SG - 42.8 IBU
Also that's a question on hops. I got my EKG from Mike @ Brewerscoop they took 4 days to get to me does being out of the freezer effect their aroma when late and dry hopping?
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Also that's a question on hops. I got my EKG from Mike @ Brewerscoop they took 4 days to get to me does being out of the freezer effect their aroma when late and dry hopping?
I doubt it in that small space of time! The reason hops are kept in the freezer is to make them last for years, but they will still last ages outside of the freezer!
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Permalink Reply by James P on
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So not only are you now a brewer, but you can dabble in cryogenics.... :)
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lol, sorry james, should have noted that I am no cryogenic specialist ;oP
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Permalink Reply by denimglen on
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As long as they smell like hops and not cheese you're sweet.
Also AA%age will drop faster in warmer temps but four days isn't worth loosing sleep over.
Should be sweet as bro.
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Permalink Reply by Matthew on
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I'm running with this SMaSH idea. Going to do it for the case swap..
Sampras's Sauvin SMaSH (Tennis... Serve 'n' Smash.. get it..?... //sigh).
20L
5kg Kolsch
10gm Sauvin @ 30
45gm Sauvin @ 10
20gm Sauvin @ 0
S05
5% ABV
38 IBU
Found it difficult to control the IBU's on this one. Didn't want it too bitter, happy to bump it up though if you think it'll work?
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