I'm not sure I am in the right Forum here but I need a little bit of advice with forming a recipe from my bits and pieces if that's possible? What I have in my stock cupboard is the following....
Pilsener Malt x 2500g
Caramunich1 x 400g
Caramunich2 x 1090g
Choc malt x 1000g
Carapils x 1090g
Munich2 x 800g
70gms or so of Amarillo.
can anyone fathom out a drinkable brew from that?? I would be very grateful for any ideas or any help given.
Also I know this is a dumb question but regarding the Munich2, What is the difference between Munich1 & Munich2 (apart from one being light and one dark)?? Is there a huge difference?? Can Munich 2 be substituted for Munich1 (allowing for a complete disregard to colour)???
I mostly do Mini-BIAB brews of approx 14lrs in my 19ltr Stainless Steel pot but I also have a 30l Aluminium pot if needed but as I am a little bit apprehensive on using Aluminium Pots I much sooner use my 19ltr SS.
Anyway as I said any help would be appreciated.
Thanks in advance guys.
Post #2 made 13 years ago
Haven't got much time atm alanem however I think you could make a nice APA from the above.
For example, the pilsner malt can be used instead of a pale ale malt. You can throw some caramunich, carapils and the Munich 2 into an APA. It's all pretty good. (AS for the substituion of Munich 1 and 2, I doubt I would be able to tell any difference. I think it would be very subtle especially if used as just part of the grain bill - say 15%).
There's other guys here who are clever at recipe design - I am not! All I can suggest is maybe you can use this recipe as a base. It's based on amarillo hops. Sub your pilsner for the ale malt and the carapils could be subbed with your caramunichs and or carapils.
Everyone seems to enjoy that brew
.
For example, the pilsner malt can be used instead of a pale ale malt. You can throw some caramunich, carapils and the Munich 2 into an APA. It's all pretty good. (AS for the substituion of Munich 1 and 2, I doubt I would be able to tell any difference. I think it would be very subtle especially if used as just part of the grain bill - say 15%).
There's other guys here who are clever at recipe design - I am not! All I can suggest is maybe you can use this recipe as a base. It's based on amarillo hops. Sub your pilsner for the ale malt and the carapils could be subbed with your caramunichs and or carapils.
Everyone seems to enjoy that brew
.
Last edited by PistolPatch on 14 Nov 2012, 12:30, edited 2 times in total.
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Post #3 made 13 years ago
I'm with PistolPatch, a pale ale recipe definitely looks like the way to go. Maybe try something like:
2.5kg Pils malt
160g Caramunich
5g Amarillo @ 60 min
28g Amarillo @ 15 min
37g Amarillo @ 0 min
That should get you an OG of 1.045 and 34 IBUs and around 12L of beer depending on how your equipment works. I'm working with 75% efficiency and assuming the Amarillo is 8.6%aa. If your numbers are different then you'll need to fiddle with the hopping rates a bit.
2.5kg Pils malt
160g Caramunich
5g Amarillo @ 60 min
28g Amarillo @ 15 min
37g Amarillo @ 0 min
That should get you an OG of 1.045 and 34 IBUs and around 12L of beer depending on how your equipment works. I'm working with 75% efficiency and assuming the Amarillo is 8.6%aa. If your numbers are different then you'll need to fiddle with the hopping rates a bit.
Post #4 made 13 years ago
Thanks Nick for your reply. By using Brewmate and working on a 12l batch the calculations that I got were OG 1.048...IBU 31.4 with a 70% efficiency, (yet by clicking the "no Chill" button in brewmate it shot up to 75.6%...thats quite high so it looks like being chilled in ice water.). I fiddled about with the hops but trying to bring the IBU up a tad and the OG down a tad sorta proved beyond me. Anyway allowing for a bit here and there the readings I got aren't that far away are they? so I may go with that eh? or should I try for closer figures??Nick wrote:I'm with PistolPatch, a pale ale recipe definitely looks like the way to go. Maybe try something like:
2.5kg Pils malt
160g Caramunich
5g Amarillo @ 60 min
28g Amarillo @ 15 min
37g Amarillo @ 0 min
That should get you an OG of 1.045 and 34 IBUs and around 12L of beer depending on how your equipment works. I'm working with 75% efficiency and assuming the Amarillo is 8.6%aa. If your numbers are different then you'll need to fiddle with the hopping rates a bit.
Last edited by alanem on 15 Nov 2012, 07:06, edited 2 times in total.
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- From Australia
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Post #5 made 13 years ago
Thanks PP, Interesting reading, I will have a fiddle about in BrewMaster and see what I can come up with.PistolPatch wrote:Haven't got much time atm alanem however I think you could make a nice APA from the above.
For example, the pilsner malt can be used instead of a pale ale malt. You can throw some caramunich, carapils and the Munich 2 into an APA. It's all pretty good. (AS for the substituion of Munich 1 and 2, I doubt I would be able to tell any difference. I think it would be very subtle especially if used as just part of the grain bill - say 15%).
There's other guys here who are clever at recipe design - I am not! All I can suggest is maybe you can use this recipe as a base. It's based on amarillo hops. Sub your pilsner for the ale malt and the carapils could be subbed with your caramunichs and or carapils.
Everyone seems to enjoy that brew
Last edited by alanem on 15 Nov 2012, 07:09, edited 2 times in total.
I used to spill more than I drink these days!
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- From Australia
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Post #6 made 13 years ago
There'll often be a small amount of variation between different recipe calculators (although I don't know how no chill could increase efficiency). 1.048 is good, it just means you'll be getting slightly more alcohol. The balance of malt flavour is more important than the exact OG. Anything between 30-35 IBU should be fine for an American Pale with that OG, it just depends on how much bitterness you like but the hop bill I posted before should still be fine.
The easiest way to modify the bitterness is by reducing or increasing the 60 minute hop addition. The later hops contribute more to flavour and aroma than bitterness.
Let us know how it turns out.
The easiest way to modify the bitterness is by reducing or increasing the 60 minute hop addition. The later hops contribute more to flavour and aroma than bitterness.
Let us know how it turns out.
Post #7 made 13 years ago
Thanks again Nick, I intend to brew tomorrow and I will let you know how it goes.Nick wrote:There'll often be a small amount of variation between different recipe calculators (although I don't know how no chill could increase efficiency). 1.048 is good, it just means you'll be getting slightly more alcohol. The balance of malt flavour is more important than the exact OG. Anything between 30-35 IBU should be fine for an American Pale with that OG, it just depends on how much bitterness you like but the hop bill I posted before should still be fine.
The easiest way to modify the bitterness is by reducing or increasing the 60 minute hop addition. The later hops contribute more to flavour and aroma than bitterness.
Let us know how it turns out.
Also regarding the no chill increasing IBU's, well after reading up a bit about it apparently it's believed that as the hops are still in a boiling mode for a while after cubing in no chill they convert into IBU's which means the late hop additions probably get up to an an extra 10 mins boiling time thus increasing the IBU's....makes sense I guess
Thanks again and cheers
Last edited by alanem on 15 Nov 2012, 12:23, edited 2 times in total.
I used to spill more than I drink these days!
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- From Australia
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