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Simple recipes to start with

Post #1 made 14 years ago
by Zelig
So I'm going to start my AG-BIAB adventure... :pray:

The brewing season (cold) is coming, here in Italy. I don't have any HB shop in my area, so I have to order all the ingredients for my winter brewings online. I want to place a single order for all of them, to save on shipping costs, of course... But that means I have little time to plan all the recipes I'll make (5 or 6, I think)!

Before deciding to go with BIAB, I was thinking about some extract recipes from the book "Brewing classic styles".
But now maybe it'll be better to start with something very simple to take confidence and "calibrate" my equipment.
The "all amarillo" IPA may be a good one. Any other ale recipe to suggest? Something with no more than a couple of malts and a couple of hops, with a dry yeast? :think:
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Post #2 made 14 years ago
by Yeasty
Hi Zelig

I started a thread a while back about "Keeping a Stock" Here.

You can't go far wrong with a simple SMaSH stye for a first brew, Single base Malt and a single hop of your choice split over 2 or 3 additions during the boil. Once you've got that under your belt you can brew it again but throw in a bit of crystal and torrefied wheat to add colour and some head retention. :shoot:

As to stock, I have at the moment a 1/2 sack of Pale malt (MO), a couple varieties of crystal, some choclolate malt, Black Malt, torrefied wheat, roasted barley and flaked barley. You can brew loads of beers with those. (assuming your a bitter/ale drinker).

The thing that does trip me up when I see a recipe I fancy is the hops, I never seem to have the exact ones in the cupboard :idiot: so buy a good selection that are vacuum packed and store them well sealed in the freezer once opened. (I use duck tape to reseal, some guys are posh and use those zip lock freezer bags. :lol: ) If you haven't got the exact variety for a brew there are some good hop comparison charts to be found on the web, look one of those up and it will give you an idea of what will work with your plans and with your hops you have.

:luck:

Yeasty
Last edited by Yeasty on 20 Sep 2011, 18:22, edited 5 times in total.
Why is everyone talking about "Cheese"
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Post #3 made 14 years ago
by shibolet
Zelig,
i say +1 on SMASH beers. Marris Otter as base malt and a hop of your choice. it's makes for a simple brew and a wonderful beer. Use Fermentis US05 or Nottingham dry yeast.
also, a nice simple recipe is a German Wheat (WeizenBier) using Fermentis WB06 or go for a American Wheat with US05 (i did this and added fruit. yum).

good luck :thumbs:
Last edited by shibolet on 20 Sep 2011, 20:08, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #5 made 14 years ago
by Zelig
Another question!
I'm almost ready for my ingredients order and I was thinking about the "malt stock" we were talking about.
Since the minimum quantity is 1 Kg, I think that most of the specialty grains will remain unused for many months, maybe even a year, and also base malt if I buy in the cheaper 25 Kg size.
This can be a problem? I'll seal the plastic bags and keep them in my basement (dark and not too hot).
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Post #6 made 14 years ago
by shibolet
zelig,
if the grain is not milled it will last a very very long time.
it is better to keep in cealed platic containers that will kep the bugs out.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #7 made 14 years ago
by stux
These days I use a kitchen type vacuum packer/sealer on my specialty grain. I figure it'll last even longer that way. It's moisture which degrades grain
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #8 made 14 years ago
by Zelig
Unfortunately I don't have a vacuum machine, and the good ones seems to be quite expensive... :dunno:
Since I also have to buy the malt mill, that's the priority (this year).
Maybe I'll try to find cheap air tight containers, but probably I'll simply keep the grains in their original plastic package, sealed with tape. Hope it'll be enough. :pray:
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Post #9 made 14 years ago
by PistolPatch
stux wrote:These days I use a kitchen type vacuum packer/sealer on my specialty grain. I figure it'll last even longer that way. It's moisture which degrades grain
Have you got any pics or a link to one of these stux? Sounds great!
Zelig wrote:I'm almost ready for my ingredients order and I was thinking about the "malt stock" we were talking about.
Since the minimum quantity is 1 Kg, I think that most of the specialty grains will remain unused for many months, maybe even a year, and also base malt if I buy in the cheaper 25 Kg size.
This can be a problem? I'll seal the plastic bags and keep them in my basement (dark and not too hot).
It will be a problem if they are already crushed. If not crushed, as shib says, they will last a long time.

Do any of the shops in Italy/Europe provide a service where you can order your all-grain recipe and have it delivered to you crushed and in a vacuum pack? We have this here in Australia and it can be a very good way to go instead of buying a mill and stocking your own grain. You can often get four recipe 'packs' delivered for the same postage as one.

'Brewing Classic Styles' is an excellent recipe book. It is very easy to follow and the all-grain instructions are simple. If you are able to get grain recipe packs as mentioned above easily, I would definitely skip the extract and go straight to all-grain.

:peace:
PP
Last edited by PistolPatch on 14 Oct 2011, 19:27, edited 5 times in total.
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Post #11 made 14 years ago
by stux
My wife has an older model sunbeam FoodSaver

http://www.sunbeam.com.au/products/kitchen/vs4400/" onclick="window.open(this.href);return false;
Image
You can get cheaper ones on eBay, and they reportedly work quite well

http://shop.mobileweb.ebay.com/searchre" onclick="window.open(this.href);return false; ... uum+sealer

My advise is to do a lil bit if research into which of the cheap ones are any good
Last edited by stux on 14 Oct 2011, 23:45, edited 5 times in total.
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #13 made 14 years ago
by hashie
joshua wrote:Good Day, not trying to get off subject...A good website for Recipes from other homebrewer is...http://hopville.com/recipes" onclick="window.open(this.href);return false;
These recipes are from people who really like thier beer!
:think: We all really like our beer, that's why we're here :thumbs:
Last edited by hashie on 15 Oct 2011, 04:12, edited 5 times in total.
"It's beer Jim, but not as we know it."

Post #14 made 14 years ago
by Zelig
Thank you all, guys.

@PistolPatch: the grains aren't crushed. I'll buy a little mill and I'll do it myself. Our online shops don't allow personalized orders of recipes like you say. They sell their own "kits" (both extract and AG), but they are not intended for BIAB so ingredients bill is bigger than what I need for my equipment. Not worth at all, since they are also quite expensive...

@Lylo: nice suggestion. I'll try to ask around!

@Stux: I'm reading something about vacuum sealers, but it seems that cheap ones are money thrown away... :| Most of them are claimed "vacuum", but in most cases they're only sealers. Someone is able to suck some air out of the bag, but it's not really a vacuum.


Anyway, I decided to split my order in 2, one now and another maybe 3 months later.
I did the first one with:
malts: maris otter, crystal, special b, aroma brown, oat malt.
hops: amarillo, kent goldings, fuggle, challenger.
Yeast: some S-04 and S-05, one T-58
I think I can start doing something good with that! ;)

Next time I think I'll buy:
Pilsner, wheat, biscuit and monaco malts
Hallertau, cascade, simcoe hops
And maybe some liquid yeasts.

Meanwhile I've got my BIAB bag, so I'm ready to go!!! :peace:
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Post #16 made 14 years ago
by stux
Just brewed a Landlord clone to go with the Wyeast 1469 West Yorskire Ale I picked up today

97% Thomas Fawcett Floor Malted Golden Promise
3% Wey CaraBohemian
Fuggles to 30ibu
EKG 1g/L at 5mins (20mins without no chill)
And Styrian Goldings via French press to 1g/l in the fermenter

Yum

Can't wait to ferment the cube.

I've also bookended it with a couple of tim taylor's finest that I picked up today :)
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #17 made 14 years ago
by shibolet
Lylo wrote:You should probably pick up some British yeasts as well to go with the MO,fuggles and EKG.I like Windsor and especially Nottingham!
S04 is English yeast.
Last edited by shibolet on 16 Oct 2011, 01:11, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
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