Recipe Advice Thread
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by Michael on
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Who am I to argue with more hops? Sounds like a good idea! On second thought, I do not have the crystal40L. Do you think carrared would work ok with this recipe?
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Permalink Reply by jt on
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The carared is about 20L in comparison ? So it depends what you're after, if you're going for a particular colour or taste or how close you're trying to get to the recipe, you may want to find some 40L or adjust the amount of carared (or chocolate)
I'd just use the carared, probably 5%, but there again, I usually just adjust recipes to what I have on hand, never toooo particular
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Permalink Reply by MrC on
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I'd increase the Carared to 250g, maybe even 300-350g. I've brewed similar beers with 150g Crared and 250g Carared. At 150g I hardly noticed it, at 250g it was nice but not a feature.
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Taking everyone's advice into account, I have modified the recipe thusly:
Ingredients:
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Amt Name Type # %/IBU
3.25 kg Malteurop Pilsen (3.6 EBC) Grain 1 80 %
0.50 kg Munich Malt - 20L (29.6 EBC) Grain 2 12.3 %
0.26 kg Carared (39.4 EBC) Grain 3 6.4 %
0.05 kg Chocolate Malt (Baird's) (1200.0 EBC) Grain 4 1.2 %40.00 g Goldings, East Kent [5.10 %] - Boil 60.0 Hop 6 25.7 IBUs
20.00 g Goldings, East Kent [5.10 %] - Boil 10.0 Hop 7 4.7 IBUs20.00 g Goldings, East Kent [5.00 %] - First Wor Hop 5 0.0 IBUs
1.0 pkg British Ale Yeast (Wyeast Labs #1098) [1 Yeast 7 -
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Permalink Reply by Scarrfie on
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I brewed this recipe back in December and wanted to share it because it is damn nice. Malty but with a slight tartness that is quite pleasant. I don't even know what style you could call it, but it was inspired by a Dunkelweizen.
I would be interested in advice on how I might improve it. Would also like to see someone with a good range of yeasts handy to try it with a few different types. The wheat flour was put in the slow cooker for a couple of hours with as much Kolsch as I could squeeze in. I just started it cold and let it warm up to a simmer over a couple of hours. I don't have temperature control but the concrete floor of my workshop stays reasonably stable. Was fermented at around 19°C.
% KG MALT OR FERMENTABLE YIELD EBC 46% 2.200 Global Malt Kolsch 73% 8 ~ 42% 2.000 Wheat Flour 73% 2 ~ 4% 0.200 Weyermann CaraRed 71% 30 ~ 4% 0.200 Chocolate Malt 73% 835 ~ 4% 0.200 Melanoiden Malt 80% 63 ~ 4.8 - Original Gravity
- 1.054 / 13.3° Plato(1.048 to 1.056)
- Final Gravity
- 1.014 / 3.6° Plato(1.013 to 1.015)
- Color
- 46° EBC / 23° SRM
- (Brown to Dark Brown)
- Mash Efficiency
- 75%
hops
USE TIME GRAMS VARIETY FORM AA boil 60 mins 10 Sticklebract leaf 12.2 boil 20 mins 10 New Zealand Hallertau pellet 8.1 boil 20 mins 7 Sticklebract leaf 12.2 - Bitterness
- 29.1 IBU / 4 HBU
- ƒ: Tinseth
- BU:GU
- 0.54
yeast
Safale S-04 Dry Yeast ale yeast in dry form with high flocculation and 73% attenuation- Alcohol
- 5.3% ABV / 4% ABW
- Calories
- 167 per 1/3 Liter
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Permalink Reply by Kelly Milligan on
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Interesting using wheat flour, I haven't seen that before. Does that convert completely in the mash? and do you find it gives you any woe's while lautering?
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I normally get around 78-80% conversion with just malted barley, so it gets pretty close. I didn't check with the Iodine on this occasion so I can't say for sure, but in the past I have found there are still some starches left. On those past instances my efficiency has been way down however.
I have tried to find as much info as I can on using wheat and there seems to be plenty that use it successfully in a single infusion of around 66°C as this overlaps with the wheat enzymes peak at 60. I will try a single infusion next and see how I go.
I didn't have any trouble sparging, but then I am using a voile bag inside my chillibin. I have a pulley over the table so I can lift the bag. I would say that using the slow cooker like I did would pre gelatinise the wheat to a degree that you could sparge okay. Perhaps just some rice husks or something.
One thing I also know from using a bread maker is that NZ flour is very low in protein, so you won't get as heavy a protein haze as you would in a German wheat beer. The other interesting thing with both wheat and barley is that my Dad is a Coeliac and has no problems drinking my beer. I might dedicate a thread to that one day.
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What do you folks think?
Recipe: Black American IPA "Once You Go Black"
Brewer: Michael
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)Recipe Specifications
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Boil Size: 32.20 l
Post Boil Volume: 25.78 l
Batch Size (fermenter): 21.00 l
Bottling Volume: 18.16 l
Estimated OG: 1.060 SG
Estimated Color: 91.6 EBC
Estimated IBU: 56.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 85.0 %
Boil Time: 90 MinutesIngredients:
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Amt Name Type # %/IBU
4.00 kg Golden Promise (1.8 EBC) Grain 1 69.6 %
0.50 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 2 8.7 %
0.50 kg Chocolate Malt (Baird's) (1200.0 EBC) Grain 3 8.7 %
0.50 kg Munich I (Weyermann) (14.0 EBC) Grain 4 8.7 %
0.25 kg Roasted Barley (591.0 EBC) Grain 5 4.3 %
10.00 g Pacific Jade [15.00 %] - Boil 60.0 min Hop 7 15.8 IBUs
10.00 g Nelson Sauvin [12.00 %] - Boil 30.0 min Hop 8 9.7 IBUs50.00 g Nelson Sauvin [12.00 %] - Boil 15.0 min Hop 10 31.4 IBUs
40.00 g Nelson Sauvin [12.00 %] - First Wort 0.0 Hop 6 0.0 IBUs
100.00 g Nelson Sauvin [12.00 %] - Dry Hop 14.0 D Hop 12 0.0 IBUs
100.00 g Nelson Sauvin [12.00 %] - Dry Hop 7.0 Da Hop 13 0.0 IBUs1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
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I'd probably prefer a second hop with the Sauvin and maybe a little less roast barley . . . Personal tastes though
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How about removing the Sauvin at 15 and 0, an replacing it with Rakau? I would then do a mix of Rakau and Sauving on the dry hops.
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