Creating Your Own Recipes

1. Using unmalted barley as an adjunct

   10 Replies 12541 Views

   First post by Snews Brews, 15 years ago

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   I just got delivered about 15 kgs of unmalted barley from a friend on the farm.
   
   I'd like to make him a beer out of the contents, even if the contents are a small percentage of the total.
   
   Has anyone has any experience using unmalted barley?
   
   I assume I'd have to put it with other grains that have a high diastatic enzyme???
   
   Would mashing using these need a step infusion to allow the enzymes to best possible chance to get to the unmalted barley grains?
   
   Cheers,
   Rob

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   Speaking of, I've just finished a tallie of Black Giraffe from Burleigh Brewing Co. I absolutely loved it. If i could replicate that is be cheering ha ha....
   10 Replies
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   Last post by Snews Brews
   14 years ago
2. Malt substitutes

   6 Replies 8334 Views

   First post by Lylo, 15 years ago

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   Does anyone know of a good chart for substituting one malt for another.I keep a fair collection of specialty malts on hand as I am at least an hour from a LHBS,however I routinely bypass an interesting recipe because I don't have a particular grain.I also am quite sure that I have overlaps between some cara type malts and crystal types,ie: I think honey malt is a very close sub for melanoidan(or so I think I read)yet I have each on hand..
   Thanks lylo

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   and another link:
   6 Replies
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   Last post by BrickBrewHaus
   15 years ago
3. Maxi-BIAB recipe help

   3 Replies 7359 Views

   First post by jakethesnake559, 15 years ago

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   Hi all,
   
   After doing a couple of mini-BIABs I want to have a crack at a maxi-BIAB to get me up around 20L brew length.
   10L wort seem like a lot of work for not much drinking :drink: !!
   
   NRB's All Amarillo APA from here...
   
   I've plugged all the numbers into Stux's Maxi-BIAB Calculator Jun29.
   And come out with this...
   
   OVERVIEW
   
   Style: American Pale Ale
   Name: NRB's All Amarillo American Pale Ale...ish
   Yeast: Wyeast American Pale Ale 1056
   Fermentation Temperature: 18 C
   Original Gravity: 1.058...

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   Thanks heaps PP and Stux.
   You calculated my evap rate spot on - 3.6L/hour is what I've been getting.
   Picking up the grain this morning, looking forward to a fun day of brewing ahead :thumbs: .
   Cheers,
   Jake.
   3 Replies
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   Last post by jakethesnake559
   15 years ago
4. APA Recipe Advice

   21 Replies 21226 Views

   First post by jakethesnake559, 15 years ago

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   Hey all,
   
   I'm gearing up to start my 2nd BIAB attempt in the next week or so and would love some advice on the recipe.
   And also volumes and stuff, as my 1st attempt was a bit off :interesting:.
   
   Going for an APA based on the one Rigger has posted on the G&G site.
   Will heat water to around 70c to keep the mash at around 65% for the 90min.
   Hoping to end up with around 10L.
   
   Volumes from The Calculator as follows.
   Brew Length 10.00 lts
   Fermenter Trub* 0.80 lts
   Volume into Fermenter 10.80 lts...

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   Glad you went for it jake good on you!
   
   All sounds as though it's in hand though you could keep the cube out fo the fridge if you wanted and just add cooled boiled water (even tap water rarely will cause a problem) at pitching time.
   
   Haven't had any more fights with Excel since then. Yay!
   
   Happy new year to you jake :thumbs:
   21 Replies
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   Last post by PistolPatch
   15 years ago
5. The new Beersmith version?

   8 Replies 12856 Views

   First post by Ziggybrew, 15 years ago

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   Before I upgrade, is the new version of beersmith BIAB friendly ?

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   Thank you for your response. I will stick with Beermate, which I believe does a pretty good job. The Calculator seems to do a pretty good job also and very helpful to a BIAB novice like myself.
   
   Thanks again.
   
   I started off using brewmate and was pretty happy with it, although some of the figures were occasionally off. Now I use brewmate and also the calculator from this website to back it up and Im getting figures right where they should be. The calculator has more accurate boil off rates and...
   8 Replies
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   Last post by Aces high
   15 years ago
6. Smoked Beer

   4 Replies 6915 Views

   First post by cipher, 15 years ago

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   I have entered the following into Beersmith with ingredients I have available :
   
   (Beersmith has scaled the recipe to Mini-BIAB)
   
   1kg Pale Malt (2 Row) 33.1%
   1kg Smoked Malt 33.1%
   0.72kg Carared 24%
   0.15kg Munich I 5%
   0.14kg Chocolate Malt 4.8%
   
   Hops :
   5g Amarillo at 60min
   5g Amarillo at 20min
   5g Amarillo at 5min
   
   What do you guys think? Where can I improve/add? The reason I added Munich is because I have a little left from a previous batch I want to use before it becomes old. I have some...

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   Thank you Joshua, I figured I am going to try it anyway! I am also going for a Rooibos tea beer this weekend ... I live in the country where it originates : South Africa (and not Africa as I have seen all over the internets :angry: ) so I have ample, cheap supply!
   4 Replies
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   Last post by cipher
   15 years ago
7. Southern Tier IPA Clone

   1 Replies 6963 Views

   First post by Ralphus, 15 years ago

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   Does anyone have a recipe for a clone of Southern Tier's IPA by chance?

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   Southern Tier's IPA
   
   Mash
   Malt Name Wt. (lbs.) % of Mash
   Pale Malt 2-Row (Muntons) 18 78.3
   Crystal (10L) 1 4.3
   CaraMunich 1 4.3
   Torrified Wheat 1 4.3
   Corn Sugar 2 8.7
   
   Total Weight 23.00
   Mash & Sparge Water info.
   Strike Temp. Mash In Gallons Sparge Gallons Sparge Temp.
   163.8�F 6.6 gal. 2.9 gal. 170�F
   
   Hops
   Hop Variety Alpha Acid %Amt. (oz.) Boil (min.) Hop IBU
   Chinook - Pellet 13 2.5 60 84.4
   Cascade - Pellet 5.75 1 15 7.4
   Cascade - Pellet 5.75 1 5 3.0
   Centennial - Pellet 10.5 1 5 5.4...
   1 Replies
   6963 Views
   Last post by BobBrews
   15 years ago
8. Converting a Traditional Recipe to BIAB

   10 Replies 18058 Views

   First post by smyrnaquince, 15 years ago

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   Is it possible to convert a traditional brew recipe into a BIAB recipe in a straightfoward manner?
   
   For specifics, consider this original recipe:
   
   Smooth Oatmeal Stout
   Recipe Type: All Grain
   Yeast: S-04
   Yeast Starter: no
   Batch Size (Gallons): 5.25
   Original Gravity: 1.055
   Final Gravity: 1.018
   IBU: 36
   Boiling Time (Minutes): 60
   Color: 35
   Primary Fermentation (# of Days & Temp): 14days @ 65F
   Secondary Fermentation (# of Days & Temp): no
   
   OG 1.055 (80% efficiency, adjust base malt for your...

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   My bad. The grain bill is fine.
   10 Replies
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   Last post by smyrnaquince
   15 years ago
9. no bitter SMaSH

   5 Replies 7583 Views

   First post by Lylo, 15 years ago

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   I have found my taste moving towards a sweeter maltier brew,as opposed to hoppy bitter IPA's etc.I am thinking for this weekend using 5.5 to 6kg MO with 1oz 15min and 1oz 0 min hops.Not sure yet if it will be Cascade or Amarillo.Any ideas.Bob brews what about late additions?

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   mmmmmalty taste
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   7583 Views
   Last post by Lylo
   15 years ago
10. I need a recipe for a wedding brew!

    31 Replies 34547 Views

    • 1
    • 2

    First post by wizard78, 16 years ago

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    G'day all,
    So me and my better half have decided after 7 years of engagement we're finally going to get married. I know, I know, why am I doing it, blah blah :headhit: :lol:
    
    Anyway, I have decided to do a brew to give to all the beer drinkers at the wedding to take home. So what I need is some recipe ideas, some tried and true.
    I will be bottling in grolsch style swing top bottles.
    What I'm hoping to do is make at least 1 trial batch and age appropriately to make sure the recipe works etc.
    I...

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    :o Thanks PP :lol:
    The only thing I'm concerned about ATM is my bank balances are going the wrong way :scratch: oh well :lol:
    31 Replies
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    Last post by wizard78
    15 years ago
11. Adjusting for simple sugars

    3 Replies 6448 Views

    First post by 6tri6ple6, 15 years ago

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    Hey all,
    Im just trying to get my head around the whole biab process as i have never done all-grain before and would love to get involved. I am trying to apply these processes to some recipes that i have always been keen to do.
    When you are scaling a recipe to biab does the cane sugar portion of the recipe need to be increased?
    The recipe im thinking of is the belgian blonde from Brewing Classic Styles.
    
    Im sorry if it sounds like a noob-ish type question or it has been covered before....

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    so the cane sugar addition would still be 680g or 1.5lb? Correct, assuming you're keeping everything else the same.
    3 Replies
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    Last post by BrickBrewHaus
    15 years ago
12. Brown Ale Recipe - Advice pleas :)

    3 Replies 7189 Views

    First post by redlegger, 16 years ago

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    Hey Guys, have been playing around with BS and reading up on Brown Ales, and have come up with this, please add in your comments and let me know if i am way off the mark, or if i should do some more tweaking?
    
    Brown Ale
    Brew Type: All Grain Date: 4/11/2010
    Style: Northern English Brown Ale Brewer:
    Batch Size: 18.93 L Assistant Brewer:
    Boil Volume: 37.00 L Boil Time: 90 min
    Brewhouse Efficiency: 75.0 % Equipment: Keg
    Actual Efficiency: 16.9 %
    Taste Rating (50 possible points): 35.0...

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    Hello Mad scientist, I made a Brown ale a few weeks back. While the keg will be a month or 2 to come through rotation, I had 4 bottles of this last week and it was/is a ripper.
    
    Type: All Grain
    Date: 1/25/2011
    Batch Size: 29.00 L
    Boil Size: 34.92 L Asst Brewer:
    Boil Time: 90 min Equipment: Keggle
    Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
    Taste Notes:
    
    Ingredients
    
    Amount Item Type % or IBU
    3.10 kg Pilsner, Malt Craft Export (Joe White) (1.6 SRM) Grain 67.39 %
    0.85 kg...
    3 Replies
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    Last post by hashie
    15 years ago
13. Wheat Beer Recipe Advice Wanted

    9 Replies 13988 Views

    First post by redlegger, 16 years ago

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    Hey experts :)
    
    Have been playing with beer smith trying to formulate my own wheat beer recipe, any advice? Am i way off?
    Critique (critisize) away :lol:
    
    Coxy's Wheat Beer
    Brew Type: All Grain Date: 11/08/2010
    Style: Witbier Brewer: Coxall
    Batch Size: 21.00 L Assistant Brewer:
    Boil Volume: 24.04 L Boil Time: 60 min
    Brewhouse Efficiency: 80.0 % Equipment: Keg
    Actual Efficiency: 77.7 %
    Taste Rating (50 possible points): 35.0
    
    Ingredients Amount Item Type % or IBU
    2.20 kg Pale Malt (2...

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    I just did a wit using raw wheat. I ground it and the oatmeal down to a flour. No issues with my maah, stirred it in just fine and I didn't notice any dry dough balls when I emptied the mash.
    9 Replies
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    Last post by Two If By Sea
    15 years ago
14. A spot of tea anyone?

    2 Replies 5472 Views

    First post by Two If By Sea, 16 years ago

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    I'm looking for some advice from someone who has experience in brewing with tea. I did a braggot with Earl Grey and it came out fine, but that was a very big beer. I want to brew perhaps a pale ale with tea, probably a Bohea or Dianhong tea.
    
    Bohea: A heavenly, smooth USDA Certified Organic black tea with a sweet oakey note.
    Dianhong: The processed tea leaves have a dark red tint and the brewed tea is a golden orange color. The tea has a robust flavor with a hint of plum.
    
    So has anyone else...

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    No, I've never added tea to beer, but it does sound quite interesting. The subtle tea flavours would be quite OK in some beers I think, that's given me a bit to think about for the specialty category in the local comps!
    I've mucked around with star anise in dry stout, that's one I quite enjoy. Rooibos is a bit funky, my sister likes it but I can't drink it all the time. Search has found a few, the Lindemans Lambic sounds interesting.
    
    For a really nice smooth smoky effect, try Lapsang...
    2 Replies
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    Last post by Ralph
    16 years ago
15. IBU/EBU

    2 Replies 5297 Views

    First post by oz11, 16 years ago

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    Does anyone know if IBU's and EBU's are the same thing? I was looking at Coniston Bluebird, and according to this post on Jim's it's 37EBU.
    In Protz's book 300 Beers to try before you die he describes it as having 22 bitterness units, and he seems to be referring to IBU's.
    
    Leaves me :scratch:
    
    EDIT: Seems that they are/should be the same thing. Doesn't really explain the difference above though, so I'm still :scratch:

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    Thanks Hashie,
    
    Just been to the Coniston website which should probably have been my first port of call...never mind, found this quote attributed to Protz:
    
    Juicy malt and tart hops vie for attention in the mouth while the finish is tart and hoppy but well balanced by creamy malt. The bitterness rating is a substantial 36-38. The tangy fruit lingers on the back of the tongue until it develops a hint of orange liqueur.”
    Roger Protz - CAMRA
    
    So seems the 300 BTTBYD book is inaccurate.
    2 Replies
    5297 Views
    Last post by oz11
    16 years ago
16. Pine Needles

    6 Replies 9811 Views

    First post by Two If By Sea, 16 years ago

    

    I've heard anecdotal stories of beer bittered with pine needles. Anyone have any advice or experience with this? I've got a spruce tip beer fermenting right now but using needles to get that piney taste intrigues me.
    6 Replies
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    Last post by SacSoul
    16 years ago
17. High hopped pale ale

    6 Replies 8305 Views

    First post by soupdragon, 16 years ago

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    Hi all
    
    I'm looking to formulate a nice refreshing ( 4.2% ish ) pale ale with a really heavy hop flavour. My initial thoughts are, for a 23 litre brew.......
    
    2 kg Pale malt
    1.5 kg Dried Extract
    15 g Target for 90 mins
    30 g Amarillo for 15 mins
    30 g Amarillo for 5 mins
    35 g Amarillo at 80c steep for 20 mins
    Safale us-05
    
    The dried extract is there due to limited boiler size :sad:
    I also have 100g of Chinook and about 70g of Bobek to play with.
    
    Cheers Tom

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    I use a 15 litre stockpot for mashing and boiling and just about have the capacity to mash 4-5 kg of grain but not full volume as a BIAB so would need to sparge and would end up with 20 odd litres of wort. The max I can boil is about 13 litres so I mash the 2 kg in my bag then boil with the full amount of hops then add the dried extract and top up to 23 litres in the fermenter. Sounds like maxi-BIAB to me :)
    
    Sorry to detract from your original intent which was to get advice on your recipe.
    
    I...
    6 Replies
    8305 Views
    Last post by soupdragon
    16 years ago
18. Brewing my first Lager

    14 Replies 15633 Views

    First post by shibolet, 16 years ago

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    hey guys,
    just got back from Germany last week. Visited the Brau exhibition in Nurenberg and then spent some time in Bamberg and Munich.
    long story short, i love that Munich Helles!
    I've never brewed a lager before and i would really appreciate any input.

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    I love The Converter ! ADMIN NOTE: Unfortunately the edget being referred to here is no longer available. Please read this post for alternatives. I am now reading your temps above as 0.6 C, 2.2 C and 6.7 C :)
    
    I'd say the latter figure is a low lager 'fermentation' temperature rather than a 'lagering' (storage) one. I was going to pull my, Noonan's, New Brewing Lagers, book off the shelf but any time I do that, it just makes things complicated. There are way too many ifs and buts there!
    
    If we...
    14 Replies
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    Last post by PistolPatch
    16 years ago
19. Looking for Low Alcohol Lager Recipe Suggestions

    8 Replies 11802 Views

    First post by CanBrew, 16 years ago

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    Has anybody brewed a low alcohol lager, say 3% to 3.5%?
    
    I'm looking for recipe and process suggestions. I would like something tasty that would be good for a couple of pints on a weeknight.
    
    I have got a Munich Helles in the fermenter right now. My first lager and I am hoping to reuse the yeast (W34/70). Should I just try the same recipe but trim the grain bill and raise the mash temp? Maybe a Munich Dunkel?

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    Thank you PistolPatch.
    
    That is interesting about the hopping. I was planning on raising the mash temp but I definitely wasn't thinking to keep the hops the same.
    
    I went to save the checklist for the black beer and it turned out that I had already downloaded it. Turns out you gave me the answer a quite a while ago and then helped me to find it... again. :)
    
    Now to report back on the progress in a couple of months.
    8 Replies
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    Last post by CanBrew
    16 years ago
20. recipes for first BIAB

    1 Replies 4405 Views

    First post by Mysticmead, 16 years ago

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    I have 2 recipes I want to do for my first BIAB. I have done one of them as an extract w/steeping grains in the past with great results and could do that one as my first or I could try a new recipe. first the one I've done in the past as extract..
    
    Honey Red Ale
    8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.57 %
    1.00 lb Caraaroma (130.0 SRM) Grain 8.70 %
    1.00 lb Carafoam (2.0 SRM) Grain 8.70 %
    0.50 lb Melanoiden Malt (20.0 SRM) Grain 4.35 %
    1.00 oz Cascade (60 min) Hops 18.7 IBU
    1.00 oz...

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    thanks for the suggestion... a quick check shows that I can use up to 15% of caraaroma so I'm in the clear. I'll probably do the honey red since I have done it before and know what to expect. then save the oatmeal porter for a second BIAB
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    Last post by Mysticmead
    16 years ago
21. Breakfast Stout Recipe Advice

    18 Replies 20070 Views

    First post by BrickBrewHaus, 16 years ago

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    I'll be brewing a breakfast stout next week and want your advice. Here it is:
    
    Style: Stout (Oatmeal)
    Name: Maple Ave. Breakfast Stout
    Yeast: WLP001
    Original Gravity: 1.069
    Total IBU's: 41
    Color: (SRM): 46
    Anticipated Efficiency: 77%
    Mash Length (mins): 90
    Boil Length (mins): 90
    Vessel: Pot
    Source/Credits: BYO Magazine
    
    Volumes etc.
    Vessel Volume: 5 gal
    Vessel Diameter: 35 cm
    Water Required: 5.17 gal
    Mash Profile: 122 F for 15min, 154 F for 60min, 170 F for 10min
    Volume at End of Boil: 2.83...

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    Holy moley, my Strong Oatmeal Stout came out AWESOME! OG 1.075 FG 1.024.
    18 Replies
    20070 Views
    Last post by Two If By Sea
    16 years ago
22. Best Bitter in TT Landlord style

    5 Replies 9653 Views

    First post by Ralph, 16 years ago

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    I've worked on this recipe for ages, now taking it back a notch from ESB to to Best/ Special Bitter for closing in on BJCP competition style guidelines (8.2).
    
    Happy to hear any suggestions! :D
    
    StrangeBrew J v.2.0.1 recipe text output
    
    Details:
    Name: Best Bitter in TTL style
    Brewer: Ralph
    Size: 25.0 litres
    Style: Special/Best/Premium Bitter
    OG: 1.047, FG:1.010, Alc:4.8, IBU:25.1
    (Alc method: by Volume; IBU method: Tinseth)
    
    Yeast: Wyeast 1469PC West Yorkshire
    
    Fermentables:
    Name amount units...

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    Here's today's variant of this recipe which I am brewing directly. Now that the competitive brewing is out of the way, I can brew what I really want for myself! :P
    Will be using 1768PC which is Wyeast's ESB and I really dig for generous maltiness, interesting esters and flavour. A hint of diacetyl I wouldn't mind, but not absolutely necessary and I have a whole yeastcake ready from yesterday's bottling so will probably use just half of it.
    The usual salts, so just some extra gypsum, I'm also...
    5 Replies
    9653 Views
    Last post by Ralph
    16 years ago
23. BIABrewer's Ball- Roller Stout

    14 Replies 17531 Views

    First post by Ralph, 16 years ago

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    Hi Folks,
    (Hope individual recipe discussion is okay here. If not, I'm happy to move it elsewhere!)
    
    Today, in honor of the site launch :D , I'm making a stout, something I haven't done for yonks and it is high time to get one underway for the upcoming southern winter (or maybe the mini- ice age from the Iceland volcano! :o ). I'm also using the MiniBIAB method of course! :cool: (/shameless plug)
    So, I was thinking of calling it BIABrewer's Ball- Roller Stout , seeing as it is getting the ball...

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    Probably redoing this in the next fortnight, I've cultured up a 1768 slant and it is getting stuck into my usual ESB (for a change from 1469), but this recipe was the main reason I broke out a new strain.
    Any suggestions on tweaking? I have some brown malt that I was wondering about adding but I've never used it before, I'm probably restocking for a few other spec malts though.
    I think the bittering could be increased a shade too and perhaps also get it into AABC 12.2 RIS (too late for this...
    14 Replies
    17531 Views
    Last post by Ralph
    16 years ago