Recipe Advice Thread

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Permalink Reply by Michael on February 27, 2012 at 5:59pm

I'll give that a go. Just concerned that Sauvin overpowers so early.

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Permalink Reply by Andrew Robinson on February 26, 2012 at 4:27pm

Thinking of doing this for my first all-grain brew. Any tips or advice would be much appreciated

Recipe: Chocolate Porridge Imperial Stout
Brewer: Andrew
Asst Brewer:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 33.29 l
Post Boil Volume: 27.92 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 21.32 l
Estimated OG: 1.088 SG
Estimated Color: 113.8 EBC
Estimated IBU: 63.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
7.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 2 70.0 %
0.75 kg Chocolate Malt (886.5 EBC) Grain 3 7.5 %
0.75 kg Roasted Barley (591.0 EBC) Grain 4 7.5 %
0.50 kg Caraaroma (256.1 EBC) Grain 5 5.0 %
0.50 kg Caramel/Crystal Malt - 30L (59.1 EBC) Grain 6 5.0 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 7 5.0 %
75.00 g Green Bullet [10.90 %] - Boil 60.0 min Hop 8 63.6 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 10 -

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Permalink Reply by Richard Jack on February 27, 2012 at 9:05am

Personally I'd say brew something easy (i.e. less grain, no oats or wheat) for your first AG. Get your system dialed in before you start exploring the limits. Just my 2c.

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Permalink Reply by mattd2 on February 27, 2012 at 9:57am

I'd agree with Richard to avoid oats or wheat. Just to give the mash the best chance not to get stuck. It would not really be an issue but on you first AG the last thing you would want is a stuck mash!

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Permalink Reply by Andrew Robinson on February 27, 2012 at 10:03am

Is stuck mash a problem when doing BIAB? Also I was planning on using oat malt as opposed to flaked oats if that would help?

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Permalink Reply by mattd2 on February 27, 2012 at 3:40pm

I reckon you wouldn't have a problem with a stuck mash, I just liked to keep it simple for the first couple of AG I did (but my reasoning was more that I thought/knew I'd mess at least something up so I was practicing my procedure not trying to amke a great recipe)

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Permalink Reply by Haish on February 27, 2012 at 10:04am

Imperial stouts need some ageing before they are hitting their prime. I'd go with a hoppy pale ale that will taste good fresh and should have enough hops to mask any flaws in your process before you get it dialled.

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Permalink Reply by David Wood on February 27, 2012 at 8:50pm

I agree the first time I did an AG everything went wrong. ( I thought I covered everything.) Try something simple then go for the advanced stuff. Just a comment, master your system / efficiency then try something harder.

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Permalink Reply by Andrew Robinson on February 27, 2012 at 9:01pm

Does this sound better/easier for a first brew?

Recipe: Basic Pale Ale
Brewer: Andrew Robinson
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 33.29 l
Post Boil Volume: 27.91 l
Batch Size (fermenter): 23.02 l
Bottling Volume: 21.32 l
Estimated OG: 1.048 SG
Estimated Color: 15.1 EBC
Estimated IBU: 51.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 2 95.2 %
0.25 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 3 4.8 %
30.00 g Rakau [10.10 %] - Boil 60.0 min Hop 4 31.7 IBUs
30.00 g Cascade [5.50 %] - Boil 15.0 min Hop 5 12.9 IBUs
0.30 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
60.00 g Cascade [5.50 %] - Boil 3.0 min Hop 7 6.5 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -

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Permalink Reply by Haish on February 27, 2012 at 9:09pm

Looks like a good recipe. Should give you a good introduction to all-grain.

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Permalink Reply by Adam Sparks on February 27, 2012 at 10:30am

If your a patient man Andrew II say go for it! As if any of you other guys didnt go and make the most complex beer you could find as one of your first all grain brews

☺ 

My only comment would be to use two packs of yeast, you'll need about 20 grams of US05 for that gravity and batch size.

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Permalink Reply by Paul Fraser on February 27, 2012 at 9:23pm

Trying to work out my 1st saison recipe - what do people think?

Looking to keep gravity low

 

All Grain

19L batch size

Est OG-1.036

Colour - 11EBC

IBU - 19.8

 

65% Pilsner

15% Vienna

14% Wheat

6% Crystal 60L (118EBC)

10g bitter orange peel(added late in boil)

 

17g Styrian Goldings @ 60 mins

10g EKG @ 5 mins

10g EKG dry hop 3 days

 

French Saison yeast 3711

 

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