Recipe Advice Thread

Replies to This Discussion

Permalink Reply by Pilgrim on June 29, 2011 at 11:09pm

Good one Ralph, I hope you didn't get a trade Mark on the name from IPONZ :-)

Perhaps I will have to rename it Riwade.

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Permalink Reply by Ralph on June 30, 2011 at 8:32am

Not trademarked ;-) I was just amused that we have a similar naming schedule. I have no problem with more than one person using the same name for a different beer!

 

I quite like the name of the beer I brewed previous to the Cawaka. It was a Hallercade...

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Permalink Reply by Dougal on July 9, 2011 at 11:40pm

Hi all, 

Am planning a Bo Pils in the next couple of days. Can anyone suggest the best way to use Sauvin as a single hop?

I had a friend's Sauvin IPA recently that had the profile I want: dry bitterness on the palate, intense passionfruit on the nose and complex fruit flavours. I'm trying to avoid that winey, sweaty flavour that it sometimes has.

Here's the recipe- what would you do with the additions?

Sauvin Pils

1.050 SG

Mash @ 67C

Gladfield Pilsener Malt 4.153 kg (93.0 %) 

German Caramel Pils 0.223 kg (5.0 %)

German Melanoidin Malt 0.089 kg (2.0 %)

 

Nelson Sauvin (12.5 % alpha) 9 g @ 60

Nelson Sauvin (12.5 % alpha) 14 g @ 30 Min

Nelson Sauvin (12.5 % alpha) 19 g @ 10 Min From End

Nelson Sauvin (12.5 % alpha) 28 g @  turn off

 

Yeast: Wyeast 2487-Hella-Bock

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Permalink Reply by Dougal on July 11, 2011 at 10:19am

Thinking about the recipe above: should I take out the 10 min addition and put in some dry hopping to avoid the "sweaty wine" flavour?

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Permalink Reply by MrC on July 11, 2011 at 10:33am

I brewed a SMaSH pale ale with a similar hop schedule to what you have posted above (minus the 30 min addition) and it was great.  Nice Sauvin flavour & aroma and no sweaty wine character (which I dislike).  I reckon the recipe you've posted will be fine.  IMO dry hopping is more likely to give the sweaty wine character that you mention.  

 

If you do decide to dry hop, keep it small, short and warm (approx 1g/L for 5 days max @ around 20C).  I've had that sweaty wine character from Sauvin when I dry hopped in the keg (cold) and the sweaty wine kicked in at about day 7-10.

 

Hope that helps.

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Permalink Reply by Dougal on July 11, 2011 at 10:49am

Thanks.

Was wondering whether it's worth dry hopping when it's going to be lagered for a month afterwards. Probably better to stick with a large 0 minute addition.

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Permalink Reply by MrC on July 11, 2011 at 11:09am

Due to the simple nature of that beer and the lack of flavoursome specialty malts the hops should be noticable.  I think it'll be fine without the dry hop.  It'll be more of a nicely balanced pils rather than in your face.

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Permalink Reply by martin w on July 10, 2011 at 12:00pm

tried 8 wired smoked porter last night,it was the first time i've tried a smoked beer and i wouldn't mind making one.any suggestions for a smoked malt percentage to achieve a similar smokiness?

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Permalink Reply by martin w on July 11, 2011 at 5:54pm

any suggestions?

 

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Permalink Reply by MrC on July 11, 2011 at 6:44pm

I brewed a tweaked version of Jamil's Smoked Porter once and it was pretty good.  I reckon it'll put you roughly in the same ball park as 8 Wired Smoked Porter.  I'd happily brew it again.

 

Just to be clear, I'm referring to the Weyermann's beechwood-smoked malt here, not the peat smoked malt.  If you plan on using peat smoked malt you will need to use a lot less to achieve a similar level of smoke (albeit a different kind if smoke).  I much prefer the beechwood-smoked malt.

 

 

 

 

 

 

 

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Permalink Reply by Bambule on July 11, 2011 at 6:55pm

I brewed a smoked porter about one month ago and I used 5kg of Weyermann smoked and about  1kg of specialty malts.  It's hardly overpowering so I'd suggest you make all of your base malt, smoked and whatever, crystal etc you need  on top.

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Permalink Reply by martin w on July 11, 2011 at 7:02pm

where did you buy the beechwood smoked? i just had a quick look around and everyone seems to have peat smoked.

 

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