Recipe Advice Thread
Thought it might be handy to have a thread for some of the more advanced brewers to give some advice on recipes.
Let's see how it goes eh...
Let's see how it goes eh...
Replies to This Discussion
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Permalink Reply by denimglen on
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Can't comment on the recipe itself as I haven't done many bitters but if you use US-05 you may want to up your mash temp a couple of degrees as it attenuates pretty well.
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Permalink Reply by Steve Baker on
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I was going to aim for about 68deg mash.
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67 - 68 worked out for me with 1968, could even go a touch higher with US05, but 68 would be a good starting point.
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Permalink Reply by Matthew on
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At this stage I'll be doing a Hefeweizen next. In the past I've found Hefe's and Wit's a bit boring so I've decided to go a little oustide the BJCP box with this one. It's a combo of a fairly standard hefe recipe and one I stumbled across on HomeBrewTalk.
Bloody Hefe
20L
50% Pale malt
50% Malted wheat
30gm Pacifica @ 60 (16 IBU)
20gm Pacifica @ 10 (3.9 IBU)
Zest and flesh of 4 Blood Oranges
Zest of 1 Lemon
1tsp Coriander
T-58
The fruit zest and orange flesh (no pith) is placed in a hop bag and boiled in 2L of water for approx 10-15min (could change at the time depending on how well the citrus oils are extracted)
The water and and fruit hop bag will be added to the fermenter.
I've seen a lot of recipes have either malted or unmalted wheat. Can some one fill me in on the difference (apart from the fact one is malted ;-) I'll be using BIAB if that makes any difference. From what I gather unmalted is harder to work with?
Cheers
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Permalink Reply by Karle on
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I don't have any experience using unmalted wheat (in fact, I usually get stuck mashes when I use any wheat at all), but I'm still interested in this. One day I will have a good mash tun!
Anyway, I found this on unmalted vs. malted wheat.
Your recipe looks very interesting, I'll have to give that a go once I've managed to make my first 'normal' Weizen.
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Cheers Karle, that info was exactly what I was after. I'll stick with malted wheat for this one. I'm using BIAB so it'll make it a little easier to work with the wheat.
Now I just need to find some blood red oranges...
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Hopefully brewing this labour weekend. I'm thinking about using Koelsch malt for the pale. Can I get some feedback from those who have used Koelsch, what did you think of it? Given it's a hefe, I don't want the malt to dominate too much - mind you the amount of citrus going in this puppy it might just need it :P
Haven't been able to source the blood red oranges yet (I'll try moore wilsons this weekend)
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Permalink Reply by Mike Neilson on
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Trust me, I have a Hefe in the keg at the moment brewed with 60/40 Global Wheat and Kolsch and it is fucken superb if I do say so myself!! I believe you do want a bit of malt character with Hefes, Remember Schnider Weiss is 60/40 Wheat Munich, Also That amount of citrus is going to give the beer some wicked tartness if its flavour you want from the orange maybee a touch of Carbonate could help? other wise full steam ahead!!
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Permalink Reply by JoKing on
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60% Wheat - and it's a beautiful beer: I was really impressed. If you use some acid in your mash (lactic acid / tartaric / citric) and mash at 4.9pH - the beer pH will be very low giving the exact same effect as adding the blood orange into the fermenter
Infact, it might be a better idea to add the flesh of your orange into your strike water to pull the pH down. Then later on in the boil - chuck the skins in.
Heaps of ways you can do it... brewing is experimanting.
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+1 for Jokings comments.
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