Hello world!
I want to ask you for a recipe based on what i have right now on hand:
a lot of pale ale malt, vienna, munich, wheat and some caramel (caramunich, carared and carabelge). For hops i have Perle and homegrown Cascade.
What recipe can i do with some of those ingredients?
I don't like a style in particular, as i don't have a lot of experience.
Thank you in advance!
Post #2 made 12 years ago
BioNut,
You don't have to stay in style. Here is a nice German Alt recipe that has some of your ingredients.
http://www.northernbrewer.com/documenta ... manAlt.pdf
Look here in general. The recipes are on the site.
http://www.northernbrewer.com/shop/brew ... grain-kits
You don't have to stay in style. Here is a nice German Alt recipe that has some of your ingredients.
http://www.northernbrewer.com/documenta ... manAlt.pdf
Look here in general. The recipes are on the site.
http://www.northernbrewer.com/shop/brew ... grain-kits
Last edited by BobBrews on 13 Dec 2013, 02:40, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
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- SVA Brewer With Over 100 Brews From United States of America
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Post #3 made 12 years ago
bionut,
the question really is what yeast you have available. the yeast can determine what "style" your beer will be.
the question really is what yeast you have available. the yeast can determine what "style" your beer will be.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
Post #4 made 12 years ago
I forgot to mention the yeast, i have
FERMENTIS SAFALE S-04
FERMENTIS SAFBREW S-33
FERMENTIS SAFBREW T-58
one package of each.
I don't have enough experience to make my own recipes, balanced recipes at least.
FERMENTIS SAFALE S-04
FERMENTIS SAFBREW S-33
FERMENTIS SAFBREW T-58
one package of each.
Thanks, i will give it a look. The web is full of recipes, but a lot of them ask for malts that are not available to me, i can get only a few Weyermann malts in my country.BobBrews wrote:BioNut,
You don't have to stay in style. Here is a nice German Alt recipe that has some of your ingredients.
http://www.northernbrewer.com/documenta ... manAlt.pdf
Look here in general. The recipes are on the site.
http://www.northernbrewer.com/shop/brew ... grain-kits
I don't have enough experience to make my own recipes, balanced recipes at least.
Last edited by bionut on 13 Dec 2013, 03:49, edited 2 times in total.
Post #5 made 12 years ago
bionut,
I have four taps on my refrigerator. Two have beers that were just left over grains from the last year or two? I didn't have any recipes to use them so I just "got close" with what I had. Both beers are OK and everyone who had them said they were fine. "Ballparks and hand grenades". Just get close!
I have four taps on my refrigerator. Two have beers that were just left over grains from the last year or two? I didn't have any recipes to use them so I just "got close" with what I had. Both beers are OK and everyone who had them said they were fine. "Ballparks and hand grenades". Just get close!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #6 made 12 years ago
bionut, Bob's advice above of, "ballparks and hand grenades," is actually great as all-grain is actually very flexible and forgiving (more below). Unfortunately you only get confident in this advice after doing a lot of brews, it's a bit of a catch 22 
.
shibolet's question on what type opf yeast you had was also very important. The next question is what temperature are you able to ferment at easily at present given your climate and fermentation temperature control?
...
When you are starting out, everything is pretty bewildering, grain names/characteristics and hop characteristics etc etc and we think everything has to be precise but as Bob said, there is a lot of room for flexibility. Your list of ingredients for example, can make a wide range of beer styles from a lager type brew through to a very hoppy pale ale.
When starting out, I preferred less hoppy styles and whilst, I now appreciate a wider range of styles, less hoppy ones are still among the most enjoyable and exciting for me. Let the guys know what you think you'd prefer at this stage and that will help them choose a recipe style that you might enjoy most at the moment.
I know it helps if someone actually turns a recipe into exact numbers for you to follow when you are starting out. I can certainly help with that, if you like, once you and the others have determined a style that is possible and that you will enjoy.
PP
.shibolet's question on what type opf yeast you had was also very important. The next question is what temperature are you able to ferment at easily at present given your climate and fermentation temperature control?
...
When you are starting out, everything is pretty bewildering, grain names/characteristics and hop characteristics etc etc and we think everything has to be precise but as Bob said, there is a lot of room for flexibility. Your list of ingredients for example, can make a wide range of beer styles from a lager type brew through to a very hoppy pale ale.
When starting out, I preferred less hoppy styles and whilst, I now appreciate a wider range of styles, less hoppy ones are still among the most enjoyable and exciting for me. Let the guys know what you think you'd prefer at this stage and that will help them choose a recipe style that you might enjoy most at the moment.
I know it helps if someone actually turns a recipe into exact numbers for you to follow when you are starting out. I can certainly help with that, if you like, once you and the others have determined a style that is possible and that you will enjoy.
PP
Last edited by PistolPatch on 14 Dec 2013, 21:30, edited 2 times in total.
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Post #7 made 12 years ago
Thank you PistolPatch, but i was already brewing when you wrote this to me I don't have too much free time as engineering student so i just make a recipe with what i had:
3.8 kg Pale Ale malt
1 kg Munich malt
250 g CaraMunich malt
200 g Wheat malt
15 g Perle at 60 min
20 g Perle at 30 min
15 g Perle at 0 min, and 2 teaspoons of IrishMoss.
Mash with 36 l of water at 65 degrees Celsius for 60 min.
I've obtained 24 l of wort, which is now fermenting with FERMENTIS SAFALE S-04 at 25-26 degrees. I can't control the temperature unfortunately.
I will keep you posted.
I don't have too much free time as engineering student so i just make a recipe with what i had:3.8 kg Pale Ale malt
1 kg Munich malt
250 g CaraMunich malt
200 g Wheat malt
15 g Perle at 60 min
20 g Perle at 30 min
15 g Perle at 0 min, and 2 teaspoons of IrishMoss.
Mash with 36 l of water at 65 degrees Celsius for 60 min.
I've obtained 24 l of wort, which is now fermenting with FERMENTIS SAFALE S-04 at 25-26 degrees. I can't control the temperature unfortunately.
I will keep you posted.
Post #8 made 12 years ago
Good on you bio 
,
On your next brew, try and raise that mash time to 90 minutes as in BIAB we are simultaneously mashing and sparging and 60 mins cuts that process too fine. The extra 30 minutes will ensure that you are a little more predictable in your results. Some base malts (a few) will convert well within 60 minutes but most really need that extra 30 minutes to get all the goodies out.
On your temp control, things like a rubber camping mat wrapped around the fermentor with a few freezer bricks replaced daily and a towel thrown over the top can work really well.
PP
,On your next brew, try and raise that mash time to 90 minutes as in BIAB we are simultaneously mashing and sparging and 60 mins cuts that process too fine. The extra 30 minutes will ensure that you are a little more predictable in your results. Some base malts (a few) will convert well within 60 minutes but most really need that extra 30 minutes to get all the goodies out.
On your temp control, things like a rubber camping mat wrapped around the fermentor with a few freezer bricks replaced daily and a towel thrown over the top can work really well.
PP
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Post #9 made 12 years ago
I checked the wort with iodine before geting out the bag, after my calculations i had a 72% efficiency... In the future brews i will use a 90 min mash and compare the results.
For isolating i used two old winter jackets, really thick ones. In 60 mins i lost only a couple dregrees Celsius.
For isolating i used two old winter jackets, really thick ones. In 60 mins i lost only a couple dregrees Celsius.
