Recipe Advice Thread
Let's see how it goes eh...
Replies to This Discussion
-
Permalink Reply by Karl Hayes on
-
Evening and seasons greetings folks.
I'm looking for advice on the right mix of malts / hops for a brew day tomorrow. I'd like to make a hoppy pale ale and a stout. Here's what I got:
Base malt is Malteurop Pilsen Malt. I also have pale and dark crystal, chocolate malt, roast barley, and vienna.
I have heaps of Magnum, Czech Saaz, and EKG, 100g of US Cascade, 35g of Sauvin, 70g of Green Bullet, and about 200g of homegrown NZ Cascade (Danscade)
I've 2 sachets of dried yeast I'd like to use, US-05 for the pale ale and S-04 for the stout.
Any recommendations would be appreciated.
-
Permalink Reply by Scarrfie on
-
About 4-6% each of dark crystal, choc malt and roast depending on your preference for the roast flavour really. Green Bullet at 60 mins to about 35 IBU, or a little higher if you can let it mature for a while.
Could be some tasty options with those hops for you pale ale, but I have only used cascade so hopefully someone else can help you there. Plenty of pale crystal malt and as much as 10% Vienna I reckon. By all accounts NZ malt needs plenty of specialties.
-
-
Thanks Scarfie.
I'll be trying this today -
5.5KG Malteurop Pilsen Malt
500g Vienna
250g Light Crystal
200g Carapils
50g US Cascade (5.6%) at 20 minutes
20g Nelson Sauvin (12.3%) at 20 minutes
50g US Cascade (5.6%) at 5 minutes
20g Nelson Sauvin (12.3%) at 5 minutes
75g US Cascade (5.6%) dry hop
35g Nelson Sauvin (12.3%) dry hop
Pitch with US-05 dry yeast.
What do you reckon?
-
Permalink Reply by Ralph on
-
That looks like a nice pale Karl. I have used NZ Cascade and Sauvin in combo and like it.
-
Permalink Reply by Peter Smith on
-
How many L is this grain bill for? thanks Peter
-
-
23
-
Permalink Reply by John H on
-
Thinking about doing a cross-style brew as suggested in Radical Brewing - Hoppy American IPA with Belgian Yeast. I have some Ardennes floating around - has anybody had a go with something similar before?
-
Permalink Reply by Dougal on
-
I made a stellar one with Ardennes, Kohatu and Motueka a while ago. One thing I would say is make the bitterness lower because the Ardennes yeast gives such a dry finish. The BU:GU ratio on mine was 0.65 and I think that was about perfect.
-
Permalink Reply by Mark Jackman on
-
Belgian IPAs are awesome! Lots of great commercial examples mostly from the US.
-
Permalink Reply by Martin Bridges on
-
After years of saying I would never brew a wheat beer, I'm going to brew a Belgian wit for summer quaffing! Maybe the heat and humidity have got to me and addled my brain.
Anyway, I've got my recipe sorted other than the spicing. I'm thinking a mixture of coriander seed, grains of paradise, bitter orange peel & fresh orange peel is the go, but I have no idea on quantities. I don't want the spices to be the dominant flavour, but I want to know they're there.
Any thoughts?
Martin
-
Permalink Reply by Kelly Milligan on
-
Have you got JZ's brewing classic styles? maybe have a look in there to see what proportions he uses for the spices :)
Help Fund This Site
FRESH LIQUID YEAST!!!
DIRECT FROM THE LAB
Luke's Beer+
Events
© 2024 Created by nzbrewer.
Powered by
