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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Yeah that's what I was thinking, maybe a just a touch of columbus. But then again, I do like the idea of straight amarillo, especially since I don't think I've ever used it as a single or dominant hop in a beer.
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Permalink Reply by Ally Mcg on
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My last Pre Prohibition CA was single hopped with Amarillo. Tasted superb, and not just IMO. I'd go with 100% amarillo and see what you think
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Permalink Reply by Dale on
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Hey Guys,
How does this sound for a porter? To many different malts?
3.80 kg ..Pale Malt (2 Row) UK (Bairds) (3.1 SRM) Grain 73.64 %
0.45 kg .Brown Malt (Bairds) (55.8 SRM) Grain 8.72 %
0.35 kg .Crystal, Medium (Bairds) (76.1 SRM) Grain 6.78 %
0.30 kg .Chocolate Malt (Bairds) (350.0 SRM) Grain 5.81 %
0.20 kg .Munich I (Weyermann) (8.1 SRM) Grain 3.88 %
0.06 kg .Black Malt (Bairds) (500.0 SRM) Grain 1.16 %
25.00 gm .Styrian Goldings, NZ [6.40 %] (60 min) Hops 17.2 IBU
25.00 gm .Golding, NZ [5.30 %] (60 min) Hops 14.2 IBU
20.00 gm .East Kent Goldings [4.80 %] (15 min) Hops 5.1 IBU
20.00 gm .East Kent Goldings [4.80 %] (5 min) Hops 2.1 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
1.051 OG - 38.6 IBU
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Permalink Reply by JoKing on
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That's a lot of Brown malt brother... have you brewed with it before? I had a taste of some the other day: and it was extremely acrid. The amount of pyrazines in Brown would be through the roof!
Just double check the net to see what the recommended range is... or the Thomas Fawcett website to get some ideas. It seems like a lot... maybe ask someone who uses it a lot to get a feel for how much to use.
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Na Joking this would be the first time with Brown I'll go do some googling. Does the rest sound about right? Going to also change 60 min hops to Target.
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Permalink Reply by Denise Garland on
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Here are recipes for Sierra Nevada Pale Ale and Torpedo clones that their people sent us for the last Wellington SOBA tasting at Central City.
It's all in US temp and weights so a bit of conversion will need to be done.
Happy brewing!
For Pale Ale:
Per 5 gal.
11.5 lbs Two-row pale malt
10 oz Caramel malt 60L
8 oz Dextrine malt
Whole cone hops only.
1 oz US magnum hops 11% AA (60 min)
1 oz cascades (30 min)
1 oz Cascades (15 min)
1 oz Cascades (knockout)
American Ale yeast
Ferment at 68 degrees F for 7 days
Chill in secondary for 12 days.
Pitch with dextrose and bottle.
Torpedo:
It is nearly impossible to re-create Torpedo exactly.
However, a good homebrew method might be to siphon from one carboy or bucket into another vessel filled with hops and then re-siphon back into the first vessel for 3 days at 40 degrees F.
19 lbs Two-row pale malt
1.5 lbs crystal malt
8oz Carapils
Whole cone hops
2 oz German Magnum 13% AA (60 min)
1 oz German Magnum (45 min)
1 oz Crystal (15 min)
.5 oz German magnum (15 min)
Torpedo: Citra (Simcoe or Amarillo would also work), Crystal, Magnum
American Ale yeast
Ferment 60 degrees F for 11 days
Transfer to secondary for 12 days, chill to 40 degrees F and move through whole cone hop bed slowly for three days.
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Permalink Reply by Reviled on
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No perle in the Pale ale recipe?? They mustve left something out on purpose?
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I think they used to use perle and no magnum or magnum and no perle, can't remember the order, pretty sure I read that in an issue of BYO.
A recent issue of BYO had an article on DIYing the method of hopping they use in torpedo.
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According to their very own website - Perle and Magnum for bittering, and cascade for flavour and aroma, most recipes ive seen have the Perle in @ 30 mins and ive also been told it plays quite a big part in the flavour profile, which it probably would being a 30 min bittering addition...
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