Anyway, let's get on with the show. I would like to make my own beer based on these loose guidelines, because I have been told that it would produce a beer similar to something I already know that I like:
Original source: Randy Mosher, http://allaboutbeer.com/article/a-spring-fling-thing/" onclick="window.open(this.href);return false;Dobbelt-Øl: While the traditional Paasbiers might have bumped up the 1.8–2.8% alcohol levels of regular Hvidtøl just a tad, evidence exists for stronger types. We’re talking about a sweet, porterish brew, very rich and nourishing. Despite this characterization, Hvidtøl (literally, “white beer”) was brewed with a large proportion of very pale, even undermodified, malt. So start with a base of pilsner malt. Aim for a gravity of 1055 (13.6°P) and subtract the contributions of the other ingredients to figure out how much pilsener malt (or pale extract) you need to make up the difference. Historically, these beers usually contained a certain amount of dark caramel syrup*, so add a pound or so, right into the kettle. A pound of dark crystal malt like Special B adds an inner richness, and a small amount (1/4 to 1/2 lb) of German röstmalz such as Carafa II will add a ruddy depth.
Hopping should be modest, say about 25 IBU or so. I like a neutral tasting hop such as Northern brewer for chocolatey beers. Speaking of chocolate, we’re within striking range, so if you want to turn this into the ultimate liquid chocolate bunny, add a pound or so of cocoa nibs to the secondary. Alternately, a few grams of caraway take a cue from aquavit and can add a characteristic Scandinavian touch.
Quantities discussed are for five-gallon batches.
Personally I would like to try my hand at making this. But I'm a complete newbie, I've never brewed a batch of beer before, and I can't figure out how to make it into an actual recipe. I simply don't understand how and the calculations behind it.
The facts that I can gather from the text:
5 gallon yield.
I need pilsner malt (amount undetermined).
Dark caramel syrup - 1 lbs.
Special B - 1 lbs.
Carafa 2 - 0,25-0,5 lbs.
Northern brewer hops - (amount undetermined) 25 IBU.
(I don't want to add chocolate, as it's not part of the kind of beer I'd like to replicate)
His description says:
Start with a base of pilsner malt. Aim for a gravity of 1055 (13.6°P) and subtract the contributions of the other ingredients to figure out how much pilsener malt (or pale extract) you need to make up the difference.
I would like to use something called Fuglsang Pilsner Malt if possible. It is made by a company local to where I live, and I would like to support them. I don't know what sort of data you need about the product, but this is what I've been able to find:
(I've tried to translate it into English as best I can, forgive me if some of the terms are incorrect).
Danish base malt - 3,7 EBC.
Specifications:
Water content: 4,3%
Extract(dry matter/solids): 81,4%
Wort color: 3,7 EBC
Protein (dry matter/solids): 9,7%
Pardon my ignorance, but how do I calculate how much pilsner malt to add, with the amount of the other ingredients already being determined? How much Carafa 2 would you add? Should I start with the lowest amount of Carafa, and increase later to see what I like best? How do I calculate how much hops to add in weight, and last but not least, what sort of yeast would you use for a brew like this? I would like the end product to be sweet.
With regards to the other ingredients, the following brands are available to me:
Candico candy syrup
Castle Malting Special B (Extr. 77%, 260-320 EBC, numbers taken from data sheet)
Weyermann Carafa Type 2 (Extr. 65%, 1100-1200 EBC, numbers taken from data sheet)
Northern Brewer hops
Would I later be able to convert these numbers into a much smaller recipe, since I only have the equipment suited for mini-BIAB?
I need your help to answer these questions. I apologize for being annoying
(In most all-grain recipes, you can actually forget Section Y as the auto-estimate comes out pretty much the same as if you put in all the individual specs.)
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