Recipe Advice Thread

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Permalink Reply by Tilt on October 18, 2011 at 11:31am

Thanks Rev - that rich, hop oil smack is what I'm after (and as you've said - blurring into an American Amber territory its gonna be big, like a Sin City Mickey Rourke back hander).

7 -10 days to wring the last tasty drops out of those hops hey...righto!  As I said its new territory so keen to learn.

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Permalink Reply by Reviled on October 18, 2011 at 1:00pm

Yeah in my experience 6-7 days for NZ hops and 7-10 days for US hops is best. Others will tell you to dry hop for a shorter period, but you definitely get more resins in the last few extra days, that contributes to the mouthfeel and perceived bitterness I reckon..

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Permalink Reply by David Winter on October 22, 2011 at 6:00pm

Hi all, 

Looking for a little feedback on my first crack at a witbier. At present my grain bill is 

 

60% Malteurop Pilsner

30% raw (flaked) wheat

10% raw (rolled) oats

 

With Tetnang to bitter and coriander and ginger for flavour

.

That's a whole bunch of unmalted grain - does anyone have any experience of whether this will mash? Cryer Malt's have an analysis sheet for the Malteurop Pilsner that works out to ~75 Litner, I guess can just multiply that by 60% to get the concentration of enzymes in the mash? That's 45L which sounds like it should be enough?

 

The other question is yeast. I've not checked, but Dunedin Malthouse might have Wyeast 3944 sitting in their fridge, the other option is SafBrew T-58. Anyone have an opinion on these? think the liquid yeast is sufficiently better than the dry option to go with it?

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Permalink Reply by Mark on October 23, 2011 at 12:27am

T-58 will make you a reasonably nice wit if you can't get 3944, it's quite spicy. If you can't be bothered making a starter I'd use the dry, otherwise the liquid's probably a bit classier.

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Permalink Reply by Christian on October 26, 2011 at 12:29pm

Pilsner should provde enough emzymes. Suggest you cereal mash the wheat and oats with some of the Pilsner first and then mash everything as per usual.

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Permalink Reply by Stu McKinlay on October 26, 2011 at 12:12pm

For those of you who don't have a fancy phone that can read the QR codes on Digital IPA:

 

http://yeastieboys.posterous.com/private/yCmgJxeHrs

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Permalink Reply by jt on October 26, 2011 at 12:42pm

Motueka, cascade and Sauvin @ 0 min is tasting mighty good in the Tee-Bix-Mot-Mix right now

Might have to get a taste of this Digital to see what it's like in a pale

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Permalink Reply by Ralph on October 26, 2011 at 1:02pm

Ya, I must find somewhere to taste it too. I have been drinking an amber with Motueka, Sauvin and Pacifica which is tasting pretty damn good, and have a pale with Cascade, Sauvin and Pacifica which I really like.

 

I am liking this open source brewing as it means I get to taste different hop combos without having to brew a batch of it myself.

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Permalink Reply by Stu McKinlay on October 26, 2011 at 1:33pm

The way you use them changes everything too... the yeast and/or the malts you use with them make a big difference too.

 

I'm a big fan of Pacifica - it was 80% of the hop bill in Her Majesty 2011 and 30% in Hud-a-wa' (which is changing from Cascade/Styrian/Pacifica to Cascade/Pacifica in the batch fermenting now... trialling a different English yeast too).

 

 

 

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Permalink Reply by Richard Jack on October 26, 2011 at 1:09pm

Bravo Stu, an awesomely "open source" attitude.

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Permalink Reply by Stu McKinlay on October 26, 2011 at 1:41pm

Looks good... backing off those late hops will probably be a good thing given the time the commercial beer sits hot before the kettle run-off. Get a good clean mash run-off, a vigorous boil and a clean ferment and those hops will be bloody gorgeous.

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Permalink Reply by Tony Patrick on November 23, 2011 at 7:30pm

Looks good. I was looking on here to find this exact recipe (or someones interpretation of it so I could work with easy to find grains).

Is there any reason you have cut back on Motueka @ 0 min with only 34g? The original at Digital IPA recipe had this at 4.2g/L which should make it somewhere around 80g.

 

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