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My First Recipe

Post #1 made 12 years ago
by darren131
Hi team,

I've now done 5 brews all pretty successful... some more than others; but there has always been drinkable beer at the end so things can't be going too badly :)

I've decided to try my hand at making my own recipe; which is what follows. Any advice or whatever would be great? Is this something you'd drink, etc? Also—should I be using something like Irish Moss? And if so, how much and when?

Thanks!

[center]Darren's NZ Pale Ale - Batch 1[/center]

Recipe Overview

Brewer: Darren Wood
Style: NZ Pale Ale

Original Gravity (OG): 1.055
IBU's (Tinseth): 38.5
Bitterness to Gravity Ratio: 0.7
Colour:
ABV%: 5.32

Efficiency into Kettle (EIK): 79.1 %
Efficiency into Fermentor (EIF): 67.8 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 60 mins at 67 C = 152.6 F
Boil: 60 min
Ferment: ~10 days at 18 C = 64.4 F

Volumes & Gravities

Total Water Needed (TWN): 38.64 L = 10.21 G
Volume into Kettle (VIK): 35.71 L = 9.43 G @ 1.047
End of Boil Volume - Ambient (EOBV-A): 29.17 L = 7.7 G @ 1.055
Volume into Fermentor (VIF): 25 L = 6.6 G @ 1.055
Volume into Packaging (VIP): 23.15 L = 6.12 G @ 1.014 assuming apparent attenuation of 75 %

The Grain Bill

85% 2-Rows Brewers Malt 5821 grams = 12.83 pounds
11% Carpils 753 grams = 1.66 pounds
4% Caramal Malt 40L 274 grams = 0.6 pounds

The Hop Bill (Based on Tinseth Formula)

18.4 IBU NZ Cascade Pellets (9.2%AA) 24.1 grams = 0.85 ounces at 60 mins
5.8 IBU Riwaka Pellets (5%AA) 18.1 grams = 0.638 ounces at 30 mins
10.6 IBU NZ Cascade Pellets (9.2%AA) 18.1 grams = 0.638 ounces at 30 mins
2.7 IBU Riwaka Pellets (5%AA) 18.1 grams = 0.638 ounces at 10 mins
0.6 IBU NZ Cascade Pellets (9.2%AA) 18.1 grams = 0.638 ounces at 1 mins
0.3 IBU Riwaka Pellets (5%AA) 18.1 grams = 0.638 ounces at 1 mins
0 IBU NZ Cascade Pellets (9.2%AA) 18.1 grams = 0.638 ounces at 0 mins
0 IBU Riwaka Pellets (5%AA) 24.1 grams = 0.85 ounces at 0 mins

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 60 mins at 67 C = 152.6 F

Fermention: Danstar BRY-97 for 10 days at 18 C = 64.4 F
Last edited by darren131 on 17 Nov 2013, 17:15, edited 2 times in total.

Post #2 made 12 years ago
by PistolPatch
Great to see you getting into your own design Darren :clap:,

On the technical side, try and go for a 90 minute mash and a 90 minute boil.

Carapils seems very high. Normally you would go around 5% from memory so check that. (Just checked it for my own interet and yes, they do say to use 'up to 5%'. See here)

The main worry I would have is on the hop bill. That is a lot of hops and is going to be more like an IPA than a pale ale. Even though the IBU's calculate as being almost nothing for later additions, they still do add bitterness.

Are the 0 minute hop additions dry hops or are they actually at the end of the boil? (I'm guessing dry hops).

I don't know what Riwaka is but if you are after a very hoppy beer then I can't see anything wrong with this recipe. Good on you.

:peace:
PP
Last edited by PistolPatch on 17 Nov 2013, 21:28, edited 2 times in total.
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Post #3 made 12 years ago
by darren131
Thanks for the input PP.

I've adjusted the grain bill and added in some Munich Type 1 and reduced the Carapils to about 4%. Taking a leaf out of another pale ale I quite enjoy...

And yes... I guess this would be a little more like an IPA... that's the NZ style, I guess :)

Could you explain why a 90 min mash & boil would be better?

Thanks again for you help—it's really appreciated!

D

Post #4 made 12 years ago
by darren131
Okay... so I've gone away and read a bunch of stuff, and decided to change up the grainbill quite a lot... which has resulted in a different style completely... an Indian Red Ale (i think...)

Let me know your thoughts on this:

Darren's NZ Indian Red Ale (?) - Batch 1
Brewer: Darren Wood
Style: Indian Pale Ale

Original Gravity (OG): 1.055
IBU's (Tinseth): 35
Bitterness to Gravity Ratio: 0.64
ABV%: 5.32

Efficiency into Kettle (EIK): 80.8 %
Efficiency into Fermentor (EIF): 69.3 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 67 C = 152.6 F
Boil: 90 min
Ferment: 10 days at 18 C = 64.4 F

Volumes & Gravities

Total Water Needed (TWN): 38.46 L = 10.16 G
Volume into Kettle (VIK): 35.98 L = 9.5 G @ 1.043
End of Boil Volume - Ambient (EOBV-A): 26.83 L = 7.09 G @ 1.055
Volume into Fermentor (VIF): 23 L = 6.08 G @ 1.055
Volume into Packaging (VIP): 21.3 L = 5.63 G @ 1.014 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

78.4% 2-Rows Brewers Malt 4836 grams = 10.66 pounds
9.8% Munich Malt Type 1 604 grams = 1.33 pounds
3.9% Caramal Malt 40L 242 grams = 0.53 pounds
3.9% Melanoidin Malt 242 grams = 0.53 pounds
3.9% Carapils 242 grams = 0.53 pounds

The Hop Bill (Based on Tinseth Formula)

16.8 IBU NZ Cascade Pellets (9.2%AA) 20.2 grams = 0.711 ounces at 60 mins
5.3 IBU Riwaka Pellets (5%AA) 15.1 grams = 0.533 ounces at 30 mins
9.7 IBU NZ Cascade Pellets (9.2%AA) 15.1 grams = 0.533 ounces at 30 mins
2.5 IBU Riwaka Pellets (5%AA) 15.1 grams = 0.533 ounces at 10 mins
0.5 IBU NZ Cascade Pellets (9.2%AA) 15.1 grams = 0.533 ounces at 1 mins
0.3 IBU Riwaka Pellets (5%AA) 15.1 grams = 0.533 ounces at 1 mins

Mash Steps

Mash Type: Pure BIAB (Full Volume Mash) for 90 mins at 67 C = 152.6 F

Chilling & Hop Management Methods

Hop sock

Fermentation& Conditioning

Fermention: Danstar BRY-97 for 10 days at 18 C = 64.4 F
Last edited by darren131 on 18 Nov 2013, 04:54, edited 2 times in total.

Mash and Boil Time

Post #5 made 12 years ago
by PistolPatch
Sorry to neglect you Darren. Thought I'd get to this yesterday but brain power and time ran out before my beer did :lol:.

Firstly, I'm not a recipe ingredient guru at all so I think the only thing I can offer you on the recipe side is that I think this is a great idea doing a red IPA :clap:. Hopefully one of the recipe gurus here will see this and throw in some advice otherwise, hunting around on the net to find the basic principles of the beer is the way to go. Then just brew it!

As for mash and boil times...

A 90 Minute Mash - A 60 minute mash is not enough for a BIAB brew. In a traditional brew, at a minimum they will 60 minute mash and then they will spend at least another 30 minutes buggering around with sparging. This means that the grain is exposed to hot water for at least 90 minutes.

Time is very important when it comes to an efficient brewery. Remember with BIAB, the mash and sparge is combined. Cramming the mash/sparge into 60 minutes will give a lot different result to one done over 90 minutes. Go 90 minute and then a mash-out if you can.

A 90 Minute Boil - A 60 minute boil is certainly fine for an extract brew (the stuff has already been boiled) but it may not give you best quality on an all-grain brew. Many all-grainers do a 60 minute boil and their beers are fine if not perfect. You should be conscious though when you select a 60 minute boil that you are introducing risk factors. Read this.

:peace:
PP
Last edited by PistolPatch on 19 Nov 2013, 19:40, edited 2 times in total.
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