Recipe Advice Thread

Replies to This Discussion

Permalink Reply by Cain Harland on July 3, 2014 at 7:18pm

Also on the topic of hop substitutions

I had  planned on doing a black IPA bitter with warrior then an even mix of Columbus, Centennial and Simcoe at 15,10,2, -2 and dry hop. But no Centennial. How do you think Amarillo would substitute for the Centennial?any other suggestions?

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Permalink Reply by Peter Smith on July 3, 2014 at 8:12pm

http://www.forum.realbeer.co.nz/forum/topics/1500433:Topic:8?id=150...

Just did a us pale, yesterday had friends over who have never tried and of my home brews, 7 jugs later.... They are a great hop combo Simcoe and Amarillo

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Permalink Reply by Samuel Loader on July 4, 2014 at 7:25am

I have replaced centennial in the past with Amarillo in an American brown ale, and I ended up preferring to Centennial 

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Permalink Reply by Barry on July 4, 2014 at 8:22am

Yeah same, centennial in a brown is a beautiful thing.

But Amarillo will still make a fine beer.

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Permalink Reply by Crusader-Rob on July 6, 2014 at 1:09pm

I've seen some talk about vcentennial bering good in darker beers, i was also told columbus is great with the darkness? thoughts?

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Permalink Reply by Peter Smith on July 6, 2014 at 1:36pm

I am about to brew the two hearted ale clone, 100% centennial, for a mate at work and also try to make a Ballast point sculpin clone for another workmate,  here is a great video on brewing ballast point sculpin its got both these hops in it but I think relies on amarillo big time as well.  Sculpin is on tap at brew on quay and I think brothers, its a great beer.

Grains listed in video match the recipe I have, hops seem to have changed a bit though as in the video they mention columbus and centennial 

https://www.youtube.com/watch?v=I_11Yn7V9UM

Grain               
%   Amount   Name   Origin   Potential   SRM
80   11.00 lbs   Pale Malt (2 Row) 1.8L   America   1.036   2
7.3   1.00 lbs   Cara-Pils Dextrine Malt   America   1.033   2
3.6   0.50 lbs   CaraVienne Malt   Belgium   1.034   24
9.1   1.25 lbs   Crystal Malt 10L   America   1.035   10
               
Hops               
Amount   Name   Form   Alpha   IBU   Boil Time
1.00 oz   Amarillo Gold   Pellet   9.4   45.6   Mash Hop
0.50 oz   Warrior   Pellet   16.3   35.9   60min
0.25 oz   Magnum   Pellet   14.4   15.9   60min
0.25 oz   Hallertau Northern Brewer   Pellet   7.1   7.8   60min
0.25 oz   Tomahawk   Pellet   16.4   18.1   60min
0.25 oz   Crystal   Pellet   3.6   2   60min
0.25 oz   Centennial   Pellet   9.9   5.6   30min
0.25 oz   Simcoe   Pellet   13.6   7.6   30min
1.00 oz   Amarillo Gold   Pellet   9.4   0   0min
1.00 oz   Simcoe   Pellet   13.6   0   0min
2.00 oz   Amarillo Gold   Pellet   9.4   0   Dry Hop
               
Extras               
1.00 units Whirlfloc Tablets 15min boil               
               
Yeast               
White Labs WLP001 California Ale               

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Permalink Reply by Cain Harland on July 7, 2014 at 1:20pm

Ive been posting here way too much lately but I'm interested on how folks recon this might turn out. I have never brewed with Waimea before and can only remember drinking it in Waimea Hopcat.

Size: 40.0 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 214.45 kcal per 12.0 fl oz

Original Gravity: 1.064 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 8.69 (11.82 - 29.55)
Alcohol: 6.34% (5.5% - 7.5%)
Bitterness: 50.7 (40.0 - 70.0)

Ingredients:
5.5 kg (46.2%) Gladfield Ale Malt - added during mash
4 kg (33.6%) Pilsner Malt - added during mash
.4 kg (3.4%) CaraMalt - added during mash
1.3 kg (10.9%) Munich Malt Type 1 (Organic) - added during mash
.7 kg (5.9%) Carapils®/Carafoam® - added during mash
20 g (5.7%) Waimea (15.0%) - added during boil, boiled 90 m
20 g (5.7%) Nelson Sauvin (14.0%) - added during boil, boiled 90 m
20 g (5.7%) Waimea (15.0%) - added during boil, boiled 10 m
20 g (5.7%) Nelson Sauvin (14.0%) - added during boil, boiled 10 m
35 g (10.0%) Waimea (15.0%) - added during boil, boiled 2 m
35 g (10.0%) Nelson Sauvin (14.0%) - added during boil, boiled 2 m
15 g (4.3%) Willamette (4.7%) - added during boil, boiled 2 m
35 g (10.0%) Waimea (15.0%) - 2m post flame out
35 g (10.0%) Nelson Sauvin (14.0%) -2m post flame out
15 g (4.3%) Willamette (4.7%) - 2m post flame out
2 ea Fermentis US-05 Safale US-05
40 g (11.4%) Waimea (15.0%) - added dry to primary fermenter
40 g (11.4%) Nelson Sauvin (14.0%) - added dry to primary fermenter
20 g (5.7%) Willamette (4.7%) - added dry to primary fermenter

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Permalink Reply by Cain Harland on July 24, 2014 at 1:06pm

Me again

I have been wanting to use some galaxy and do another Rye PA with some fruity NZ hops so reworking the recipe above here is what I came up with. Interested to know if anyone thinks its going to be horrible.

Size: 40.0 L @ 20 °C
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 226.82 kcal per 12.0 fl oz

Original Gravity: 1.068 (1.056 - 1.075)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 14.72 (11.82 - 29.55)
Alcohol: 6.7% (5.5% - 7.5%)
Bitterness: 60.1 (40.0 - 70.0)

Ingredients:
5 kg (40.0%) Gladfield Ale Malt - added during mash
4 kg (32.0%) Pilsner Malt - added during mash
2.0 kg (16.0%) Rye Ale Malt - added during mash
.7 kg (5.6%) Carapils®/Carafoam® - added during mash
.4 kg (3.2%) Special B Malt - added during mash
0.4 kg (3.2%) Caramel Rye Malt - added during mash
30 g (8.6%) Waimea (15.0%) - added during boil, boiled 90 m
20 g (5.7%) Nelson Sauvin (14.0%) - added during boil, boiled 90 m
20 g (5.7%) Waimea (15.0%) - added during boil, boiled 10 m
20 g (5.7%) Nelson Sauvin (14.0%) - added during boil, boiled 10 m
35 g (10.0%) Waimea (15.0%) - added during boil, boiled 2 m
35 g (10.0%) Nelson Sauvin (14.0%) - added during boil, boiled 2 m
15 g (4.3%) Galaxy (12.6%) - added during boil, boiled 2 m
35 g (10.0%) Waimea (15.0%) - 5m after flame out
35 g (10.0%) Nelson Sauvin (14.0%) - 5m after flame out
15 g (4.3%) Galaxy (12.6%) - 5m after flame out
0.1 ea Fermentis US-05 Safale US-05
30 g (8.6%) Waimea (15.0%) - added dry to primary fermenter
40 g (11.4%) Nelson Sauvin (14.0%) - added dry to primary fermenter
20 g (5.7%) Galaxy (12.6%) - added dry to primary fermenter

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Permalink Reply by Peter Church on July 25, 2014 at 10:48am

Hi, keen to get some advice on a low ABV brew - aiming for something along the lines of little creatures "rogers" . I have been going with pretty simple grain bills lately but I am thinking that a small beer is going to need a bit more variety in the specialty grains, this is where I have got to. Appreciate feedback on the grain bill and also the late hop addition

Size: 23.0 L

Efficiency: 68.0%

Original Gravity: 1.037
Terminal Gravity: 1.010
Color: 31.4
Alcohol: 3.5%
Bitterness: 23

Ingredients:
3 kg (73.2%) Maris otter
0.5 kg (12.2%) Munich Malt
0.25 kg (6.1%) Medium Crystal 80
.15 kg (3.7%) Caramunich II
.1 kg (2.4%) Carafa II
.1 kg (2.4%) Special B Malt

40 g EKG boil 60 m 23 IBU
30 g Amarillo Gold 0m
30 g Cascade 0m
30 g Centennial 0m

Wyeast 1056

Mash at 70

Cheers

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Permalink Reply by Crusader-Rob on July 25, 2014 at 11:52am

Nice Idea behind the beer mate.
I do a similar beer, but more of a Best bitter
As richard Suggested Drop the Munich and increase the Maris to maybe 3.5-4kg(mine sits at 3.8kg), hit around 1040, as your FG will probably end up around 1012-14. (I finished at 1012 with US05)

I think the hopping looks great, but I'm a self confessed hop-head. If your concerned about it drop one to dryhop, and you'll be fine.

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Permalink Reply by Peter Church on July 28, 2014 at 9:57am

So the new plan is - an ordinary bitter at 3.3 Abv, 27 IBUs,we'll call it Nigel - a distant relative of Roger

84% Maris Otter

7% carapils

8% Sheperd's Delight

1% Carafa ii

Hopped with Kohatu to 27 IBU's and also a 30gm kohatu flame out. 

Haven't tried Kohatu or Shepard's delight before but fingers crossed they should be kind to each other

Some form of English low attenuating yeast - was thinking mangrove jacks M03 Newcastle dark would add a some good character and not dry it out to much, fall back is S 04.

Appreciate any words of wisdom on the yeast choice and also what experience people have had with Kohatu

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Permalink Reply by Peter Smith on July 28, 2014 at 1:09pm

Take a look at Saxby Ord Bitter recipe for comparison

http://www.forum.realbeer.co.nz/forum/topics/new-recipes?commentId=...

Arrogant Bastard has 10% special B is way above 6% beer and has 100g of chinook to balance the Special B,  I would drop the Special B down to 1-2%, and have some dark and/or med crystal, you are going to have a lot of trouble carrying 8% special B in a thin 3.3% beer. 

I am planning on this beer fermented in small 4L jars across 5 yeasts for comparison

3.75 kg	Pale Malt, Maris Otter (3.0 SRM)	Grain	1	87.6 %
0.18 kg	Wheat, Torrified (1.7 SRM)	Grain	2	4.2 %
0.15 kg	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	3	3.5 %
0.15 kg	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	4	3.5 %
0.05 kg	Special B Malt (180.0 SRM)	Grain	5	1.2 %
20.00 g	Challenger [7.50 %] - Boil 60.0 min	Hop	6	18.5 IBUs
8.00 g	Challenger [7.50 %] - Boil 20.0 min	Hop	7	4.5 IBUs
0.40 tsp	Irish Moss (Boil 10.0 mins)	Fining	8	-
14.00 g	East Kent Goldings (EKG) [5.00 %] - Boil 10.0 min	Hop	9	3.1 IBUs
14.00 g	East Kent Goldings (EKG) [5.00 %] - Boil 3.0 min	Hop	10	1.1 IBUs
14.00 g	Styrian Goldings [5.40 %] - Boil 3.0 min	Hop	11	1.2 IBUs
	5 yeast experiment 007,1968, 1028, 1187, "undecided"

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