Recipe Advice Thread
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by Darren Wood on
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Don't mean to cross post... but just wondering if anyone has any feedback on this Scallywag clone:
http://www.forum.realbeer.co.nz/group/clone-brews/forum/topics/schi...
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Permalink Reply by Crusader-Rob on
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Hi All, Just a quick Question, I've got a 100% Brett Trois Style Saison in Primary. theres approx 20 Litres of it. As its 100% Brett Fermented I was wondering about Adding Some sort of Fruit to half of it?
Cherries or Respberries?Should I bother?
How much should I add for 10 litres?
How long should they sit there for?
Brett Trois give nice Pineapple, Grapefruit aromas to the beer. Ibu is around 20, with a hefty 50g Flameout Addition of Motueka.
I'm planning to let it sit for at least 6 weeks prior to racking.
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Finally getting aroudn to brewing the American Stout I put up a few pages back.with a few changes
Pale/MO 6.8
Wheat 0.4
0.35 Roast Barley
0.35 Pale Choc
0.3 Caramunich II
US05 yeast.
I was planning to do this.
40g@60 - Columbus
25g Columbus @ 10
50g Centennial @ 0
Mash nice and low for good att. aiming for 1.075 OG.
What are peoples thoughts on the hop additions? Look ok??
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Permalink Reply by Scott H on
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Drop the 10 min Columbus change the cent to 30g at 5 min.
Grain bill is similar to Jamils American stout recipe his has crystal 40 instead of caramunich, no wheat and a bit more barley. I've brewed it before and it's a fantastic beer.
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It's modelled loosely off that particular grain bill.
I upped the Centennial Addition, as I whirlpool on most beer for 15 mins or so, and I run BIAB, which I find if I up the hops slightly, io get the extraction I'm expecting. (moved from 5 to 0, for bette aroma.) Happy to drop the 10 min addition though.
i was a bit iffy about the 10 min addition anyways. I saw this recipe as well, and wondered about an intermediate addition: http://www.bertusbrewery.com/2012/12/american-stout.html
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50g is gonna be a massive hit, do you think it will throw the beer out of balance?
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I think the additional hops would put it exactly where I want it. Nice Big roasty stout, with a nice hit of Hop flavour.
I had toyed with using 50g/50gcascade/centennial at flameout.I could bitter to around 50-55 IBU. any other suggestions?
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Rager.
Think I'll change my plan and stick with what you say, the 30g of Centennial, but at flameout. However I'll stick 30g of US Cascade in there as well. Bitterto 60IBU as per my original plan. Cheers forthe help.
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A while back I made this super simple IPA that was, quite frankly, delicious!! I found it somewhere on the web (sadly can't remember), here's what I brewed:
Recipe: Tropic of IPABrewer: discoveringbeer Style: American IPA TYPE: All Grain
Recipe Specifications
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Boil Size: 38.04 l
Post Boil Volume: 29.98 l
Batch Size (fermenter): 25.00 l
Estimated OG: 1.066 SG
Estimated Color: 5.9 SRM
Estimated IBU: 68.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.7 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name
6.80 kg 2-Row (US) (1.0 SRM)
0.93 kg Caramel/Crystal 20L (US) (20.0 SRM)
30.41 g Centennial [10.50 %] - First Wort 90.0 m
30.41 g Citra [13.65 %] - Boil 15.0 min
1.00 tsp Irish Moss (Boil 10.0 mins)
70.96 g Citra [13.65 %] - Boil 5.0 min
1.0 pkg Safale American (DCL/Fermentis #US-05)
40.00 g Citra [13.65 %] - Dry Hop 4.0 Days
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 7.73 kg
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Name Description Step Temperat Step Time
Saccharification Add 42.76 l of water at 70.6 C 66.7 C 75 min
Mash Out Add -0.00 l of water and heat to 75.6 C 75.6 C 10 min
I've now decided to change it up a bit... the main change is to lower the OG and add a few more hops. Basically change it from an IPA to an APA...
The question I have—I'm going to swap out Citra for Waimea. Is this a good swap? Am I still going to get the nice fruitiness? I've also swapped my bittering hop to PJ and chucked in some NZ cascade.
Here's the new recipe:
Recipe: Tropic of APABrewer: Darren Style: American Pale Ale TYPE: All Grain
Recipe Specifications
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Boil Size: 34.27 l
Post Boil Volume: 27.86 l
Batch Size (fermenter): 23.00 l
Estimated OG: 1.054 SG
Estimated Color: 8.6 SRM
Estimated IBU: 45.7 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name
5.20 kg Gladfield Ale Malt (3.0 SRM)
0.92 kg Gladfield Light Crystal Malt (27.4 SRM)
10.00 g Pacific Jade [13.00 %] - First Wort 90.0
14.00 g Cascade [5.50 %] - Boil 15.0 min
14.00 g Waimea [14.50 %] - Boil 15.0 min
0.92 tsp Irish Moss (Boil 10.0 mins)
40.00 g Cascade [5.50 %] - Boil 5.0 min
40.00 g Waimea [14.50 %] - Boil 5.0 min
0.9 pkg Safale American (DCL/Fermentis #US-05)
30.00 g Waimea [14.50 %] - Dry Hop 4.0 Days
25.00 g Waimea [14.50 %] - Dry Hop 4.0 Days
20.00 g Cascade [5.50 %] - Dry Hop 4.0 Days
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6.11 kg
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Name Description Step Temperat Step Time
Mash In Add 16.54 l of water at 75.3 C 66.7 C 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 24.45l) of 75.6 C waterAny thoughts, commments, ideas would be greatly appreciated!
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Hops look ok to me. You might want to lower your crystal addition given you've lowered you OG. BRING IT DOWN TO 0.5kg or less.
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Aah—good catch, thanks :)
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