Recipe Advice Thread

Replies to This Discussion

Permalink Reply by Glynn Foster on December 7, 2012 at 10:20am

I posted my Saison recipes that I did here: http://www.forum.realbeer.co.nz/profiles/blogs/latest-recipes. Overall I was super happy with either, but I think I preferred the first with the additional sugar syrup. The key is really just getting your temperature right, and being able to step it up over the course of the fermentation. 3711 is the bomb. I'll be brewing several more litres of Saison this summer, it's one of my favourite styles.

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Permalink Reply by Kelly Milligan on December 7, 2012 at 10:26am

Good call on the 3711, I love that yeast. It's a monster. 

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Permalink Reply by Jonathan Matthews on December 7, 2012 at 5:09pm

Brewed this one recently but used the Wyeast 3726 Farmhouse yeast instead of 3711. Very pleased with how it turned out. Simple recipe with tops results.

http://www.themadfermentationist.com/2009/11/hoppy-french-saison.html

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Permalink Reply by Crusader-Rob on December 9, 2012 at 11:16am

They all look like good recipes: and I'm aiming to use only sauvin. so I came up with this:

its a partial mash recipe:

2.5kg Light DME

0.5kg Caramalt

0.5kg wheat

0.5 kg rye

I was thinking about adding vienna either 0.25kg (5.9%) or 0.5kg (11.1%), but I'm not sure how that would work.

Hops Schedule is as follows:

07g Nelson Sauvin @ 60

14g Nelson Sauvin @ 30

23g Nelson Sauvin @ 10

28g Nelson Sauvin @ Flameout

DryHop: 28 g 1 week

French 3711 Wyeast.

thoughts on the hops schedule and thoughts on the vienna addition??

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Permalink Reply by Hillman on December 11, 2012 at 7:55pm

I brewed this saison a couple of weekends ago, and bottled it on sunday. Well, bottled half and put the other half in a fermenter with a dose of brettanomyces for company. Anyway, it tasted delicious, and the low mash temp meant it got down to a final gravity of 1.006, so its super dry. Can't wait to get into it after the summer hols. The sauvin schedule worked out really well.

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Permalink Reply by Adam Barnes on December 7, 2012 at 10:58pm

Planning an American Amber Ale over the weekend, this is what I've come up with:

Batch Size (fermenter): 25.00 l
Estimated OG: 1.052 SG
Estimated Color: 30.5 EBC
Estimated IBU: 31.1 IBUs
Boil Time: 60 Minutes

Pale Malt (Gladfield) 65.4 %
Carared (Weyermann) 24.5 %
Cara-Pils 8.2 %
Carafa Special II (Weyermann) 2.0 %

25.00 g NZ Cascade 60.0 min
15.00 g NZ Cascade 10.0 min
15.00 g NZ Cascade 5.0 min
15.00 g Motueka 5.0 min
15.00 g NZ Cascade 0.0 min
15.00 g Motueka 0.0 min

American Ale II (Wyeast Labs #1272)

Might be too high with the Carared?

I've not brewed this style before so any suggestions are welcome.

Thanks

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Permalink Reply by Grant R Baker on December 8, 2012 at 9:39am

Looks all good to me.

I dropped Carared for Caramunich... just personal taste.... but that Carafa Special will be interesting in an AA.

 

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Permalink Reply by Adam Barnes on December 8, 2012 at 10:15am

Yea, the plan with the Carafa is to increase the colour without adding roast flavour... that's the plan!

Thanks for that, might try the same with Caramunich in the next batch.

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Permalink Reply by Damon Colbert on December 9, 2012 at 12:00pm

I used about 2% carafa special II in an Alt bier recently, and it was a touch on the dark side (say 25 instead of 15 SRM), despite what Beersmith and other software said.  You might want to drop it back to 1% possibly.

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Permalink Reply by Crusader-Rob on December 11, 2012 at 8:40am

partial mash recipe:

2.5kg Light DME

0.5kg Caramalt

0.5kg wheat

0.5 kg rye

I was thinking about adding vienna either 0.25kg (5.9%) or 0.5kg (11.1%), but I'm not sure how that would work.

Hops Schedule is as follows:

07g Nelson Sauvin @ 60

14g Nelson Sauvin @ 30

23g Nelson Sauvin @ 10

28g Nelson Sauvin @ Flameout

DryHop: 28 g 1 week

French 3711 Wyeast.

thoughts on the hops schedule and thoughts on the vienna addition??

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Permalink Reply by Adam Sparks on December 11, 2012 at 8:52am

11% Will add some toast character to the beer for sure, so depends on if you want that or not? I love the stuff and would definitely pop some in. ... maybe go for less since your using 3711. And on that note, watch your ibu's the beer will end up really dry.... you used 3711 before? A little hops go a loooong way and its really easy to cover up the lovely citrus character this yeast produces.

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Permalink Reply by Kelly Milligan on December 11, 2012 at 9:04am

Good call Adam.. In my experience, 3711 attenuates to about 90-100% ;P I've had 1.060 beers come right down to 1.003. Madness.

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