Recipe Advice Thread
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by Kevin Sharp on
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You say that, but if you're brewing Stonecutter you will need to dress for it.
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Permalink Reply by Crusader-Rob on
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Wow, Really?! I don't get much smokiness on the nose. Any other insights on a recipe or something that resembles a recipe kevin?
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I don't have a full recipe I'm afraid. Just a few insights from visiting the brewery. Last time I was there I was told about the peated malt and went straight next door to the bar and got a pint of Stonecutter. Once you know the peat is there it's quite easy to find. In such a small quantities it doesn't come across as peat smoke - just a kind of earthy richness in the background.
Whether peated malt belongs in a Scotch Ale is a very contentious issue. The most persuasive argument I've heard is that there's no evidence of it in mainstream Scottish beers, but just like whiskey the north east and the islands would have had little else to kiln malt with so it's probably traditional there. Skull Splitter from Orkney is heavily peated.
Notwithstanding all that, the style police rarely visit home breweries , so the best thing you can do is brew what you like. I'm very partial to a pint that tastes like it might have a shot of Laphroaig in it.
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Permalink Reply by Peter Church on
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All good William, the first post was done in a rush as I shot out the door for the weekend and a bit of healthy debate is exactly what i was looking for. My starting point was a aussie home brewer recipe and then modified based on reading an interview with the brewer, 60% base malt and then layers of specialty grains to 40%, I dont doubt the layering needs some tweaking but thats why I put the post out so thanks for the input
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based on the feedback I think I will go with the stonecutter clone off beersmith, seems to be a reasonable place to start although the yeast will be swapped for 1968
http://beersmithrecipes.com/viewrecipe/514308/stonecutter-clone
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Permalink Reply by David R on
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Brewing an English IPA tomorrow, third brew on the Grainfather. Recipe as follows, I'm just not 100% certain on the hops. I'm used to brewing US IPAs so [by comparison] it doesn't seem like enough, but I'm aware you don't want to go overboard with the earthy English flavours. Also not quite sure how much Challenger I want to use in relation to the EKG, I've never used it before, or EKG in this sort of beer for that matter! And lastly, dry hops, or no dry hops and a slightly larger FO/steep addition to compensate?
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 35.9 IBUs
Est Color: 9.6 SRMIngredients Amt Name Type # %/IBU 4.80 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 1 85.7 % 0.45 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.0 % 0.19 kg Amber Malt (22.0 SRM) Grain 3 3.4 % 0.16 kg Wheat, Torrified (1.7 SRM) Grain 4 2.9 % 30.00 g East Kent Goldings (EKG) [5.80 %] - Boil 60.0 min Hop 5 17.5 IBUs 25.00 g East Kent Goldings (EKG) [5.80 %] - Boil 30.0 min Hop 6 11.2 IBUs 20.00 g East Kent Goldings (EKG) [5.80 %] - Boil 10.0 min Hop 7 4.2 IBUs 8.00 g Challenger [8.00 %] - Boil 10.0 min Hop 8 2.3 IBUs 30.00 g East Kent Goldings (EKG) [5.80 %] - Steep/Whirlpool 10.0 min Hop 9 3.2 IBUs 10.00 g Challenger [8.00 %] - Steep/Whirlpool 10.0 min Hop 10 1.5 IBUs 1.0 pkg Burton Union Yeast (Mangrove Jack's #M79) Yeast 11 - 30.00 g East Kent Goldings (EKG) [5.80 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs 10.00 g Challenger [8.00 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs Hop 10 0.0 IBUs
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"Use Up The Left Over Hops" session IPA. After whats there I've got another 35g Columbus, 85g Cascade and 60g Amarillo to play with. Any suggestions/improvements to the hop schedule? Tossing up adding some Columbus dry as well...
Type: All Grain
Batch Size: 23.00 l
Boil Size: 28.00 l
Boil Time: 60 min
Efficiency: 73.00 %
Est Original Gravity: 1.046 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.2 %
Bitterness: 44.4 IBUs
Est Color: 6.5 SRMIngredients Amt Name Type # %/IBU 3.00 kg Vienna Malt (3.5 SRM) Grain 1 62.0 % 1.20 kg Pale Malt, Maris Otter (3.0 SRM) Grain 2 24.8 % 0.60 kg Carared (20.0 SRM) Grain 3 12.4 % 0.04 kg Acid Malt (3.0 SRM) Grain 4 0.8 % 28.00 g Columbus (Tomahawk) [15.20 %] - Boil 15.0 min Hop 5 22.5 IBUs 28.00 g Cascade [6.90 %] - Boil 10.0 min Hop 6 7.4 IBUs 28.00 g Cascade [6.90 %] - Boil 5.0 min Hop 7 4.1 IBUs 40.00 g Amarillo [8.40 %] - Steep/Whirlpool 3.0 min Hop 8 2.2 IBUs 40.00 g Citra [14.10 %] - Steep/Whirlpool 3.0 min Hop 9 3.7 IBUs 40.00 g Simcoe [12.10 %] - Steep/Whirlpool 3.0 min Hop 10 3.2 IBUs 20.00 g Riwaka [6.00 %] - Steep/Whirlpool 5.0 min Hop 11 1.3 IBUs 1.0 pkg British Ale Yeast (Mangrove Jack's #M07) Yeast 12 - 30.00 g Amarillo [8.40 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs 20.00 g Cascade [6.90 %] - Dry Hop 5.0 Days Hop 14 0.0 IBUs 20.00 g Citra [14.10 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs 20.00 g Riwaka [6.00 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs
Note I'll actually be doing the whirlpool/hop stand for more like 20-25 minutes, but I've found Beersmith seems to over-estimate the IBUs if I put that time in (at least for my set-up/palate).
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switch up the choc and crystal.
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Permalink Reply by Richard Rice on
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This is my recipe, loosely based off Yeastie Boys PKB.
75.3% Pale Malt(2-row)
6.0% Melanoidin
12.5% Crystal 90
3.7% Pale Chocolate Malt
2.5% Black Patent Malt
As for the licorice...why? Have you tried a licorice porter before? I'd think it would go better with the drier, more coffee style bitterness of a dry irish stout.
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Licorice would go nicely with darker beers, not just stouts etc.
But TBH it woulc probalby get lost in the array of sweetness chocolate and toast roastynewss.
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Sounds like it can't hurt! Give it a go...either you achieve your point of difference or you end up with a really nice stout. Win win, right?
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If it was something that could potentially screw up your beer, I'd be more concerned, but otherwise, it's going in the boil, bugs will be killed, flavour will be extracted. If it's lost in the flavour of the beer...who cares? What did you lose?
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