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Okay, just a word of warning, I’m going to be transferring my entire recipe database from BF to here, as I’m moving to Beersmith instead. I like the android app and its a no brainer when you use the desktop one…
Be prepared for a lot of posts in a short space of time…
Falconers Flight is a blend of NW Pacific Hops including Simcoe, Citra and Sorachi Ace. This recipe should give a very hop forward APA with all the characteristic flavours you would expect, citrus, pine and tropical fruits. It is currently fermenting so I will have to report back on how it turns out in a few weeks….
When I brewed it I actually forgot to add the flame out addition (doh!) so I will be experimenting with using that for a hop tea that will be added prior to bottling.
Batch size: 19 Litres
Brewhouse efficiency: 80%
OG: 1.044
FG: 1.009
IBUs: 35.8
ABV: 4.6%
EBC: 11.8
3.1 kg Pale Ale Malt
0.16 kg Crystal Malt 40L
0.06 kg CaraMunich II
10g Magnum at 60 minutes FWH (or use any clean bittering hop)
20g Falconers Flight at 10 minutes
20g Falconers Flight at 5 minutes
40g Falconers Flight at 0 minutes
50g Falconers Flight dry hop 5 days
US05
Mash at 66c
Ferment at 20c
Given I’m still waiting for my order from THBC to be shipped across from Ireland, I’m having to look at alternatives for tonights brewvening and have come up with this. Any opinions before I mash in??
HOME BREW RECIPE:
Title: Dunkel
Author: Chem
Brew Method: BIAB
Style Name: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Boil Size: 13 liters
Boil Gravity: 1.035
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.045
Final Gravity: 1.011
ABV (standard): 4.45%
IBU (tinseth): 14.03
SRM (morey): 16.32
FERMENTABLES:
1 kg – United Kingdom – Wheat (50%)
0.2 kg – German – CaraMunich II (10%)
0.3 kg – Belgian – Pilsner (15%)
0.5 kg – American – CaraCrystal Wheat Malt (25%)
HOPS:
10 g – Tettnanger, Type: Leaf/Whole, AA: 4.5, Use: Boil for 60 min, IBU: 11.92
10 g – Hallertau Hersbrucker, Type: Leaf/Whole, AA: 2.2, Use: Boil for 10 min, IBU: 2.11
MASH GUIDELINES:
1) Sparge, Temp: 65.5 C, Time: 60 min
YEAST:
Mangrove Jack – Bavarian Wheat Yeast M20
Starter: No
Form: Dry
Attenuation (avg): 73%
Flocculation: Low
Optimum Temp: 15 – 30 C
Fermentation Temp: 20 C
I’m looking for a normal, standard weissbier with a good flavour from the yeast, so I might ditch the Hallertau and go purely with the Tettnanger, or ditch the tettnanger and go purely with a Hallertau 15g for bittering and thats it.
Its a fairly standard recipe, but am gonna mash at 65.5 for maximum fermentables to avoid a malty mouth…
So, I’m looking at hopefully getting a couple of brews on this week, with maybe one more this weekend. I’m gonna be hitting up the recipes on here for inspriation, but I’m lacking some of the yeasts.
From the yeasts above, and bearing in mind I dont have a slants library floating around like some do, which yeasts would you recommend to work well with the Rye Amber? Maybe a yeast for a Dunkelweissen? (Confused between MJ20 and MJ21 for that one). I only have 1 pack of US-05 and a wife who is reaching the end of her tether with my brewing kit being all over the house, hence looking for alternatives rather than just buying loads more.
Also, does anyone have a recipe for a good Saison? Mine was a bit dark and clovey now I’ve had the last bottle, looking for something a little lighter…
Has anyone used BRY-97 before? What sort of profile does it have? Clean? Estery? That one was bought for experimentation, but I’m looking to get a stock of good quality tried and tested brews on…
Thanks in advance
Chem
Chris has mentioned his fondness for the Amber Adder beer from Lidl so I thought I would post this one up, its not going to be the same as that but its in the general vicinity style wise and in my opinion is an excellent beer in its own right, nice maltiness with a touch of residual sweetness, fruity but balanced hops and a touch of spice from the rye on the finish.
The recipe is a shameless rip off of an amber recipe from the Bertus Brewery site but adapted to feature one of my favourite ingredients rye. If I did this again I think I would sub in some Simcoe, probably for the Cascade and some or all of the dry hops. Simcoe is king in this style of beer as far as I am concerned, I love the combination of big tropical fruit aroma and in your face pineyness that it brings especially when balanced by a rich malt bill as you see here.
Batch size: 23 Litres
Brewhouse efficiency: 78%
OG: 1.053
FG: 1.012
IBUs: 47.3
ABV: 5.5%
EBC: 25.4
4 kg Pale Ale Malt
0.35 kg Crystal Rye
0.3 kg CaraMalt
0.3 kg Rye Malt
0.3 kg Munich Malt
0.08 kg Chocolate Rye (or normal Choc Malt)
20g Nugget at 60 minutes (or use any clean bittering hop)
30g Cascade at 15 minutes
30g Amarillo at 0 minutes
30g Centennial at 0 minutes
30g Citra dry hop for 5 days
15g Columbus dry hop for 5 days
US05
Mash at 67c
Ferment at 20c
So, after the cock up that was my last brew, I decided to stock up on dried yeasts so that it didn’t happen again. I decided to go for a range of yeasts with some specific to brews I’m planning on doing soon and some for the future…
This is what I ended up with. Any suggestions for brews involving these yeasties welcomed. Help me choose the right beers for the yeast!
Chem
In the vain of Dudes recipes, I thought I’d share one of my favourites, and an absolute ever present staple of my beer arsenal…
Brew Method: All Grain
Style Name: Weissbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 31 liters
Boil Gravity: 1.036
Efficiency: 70% (brew house)
Original Gravity: 1.049
Final Gravity: 1.011
ABV (standard): 4.93%
IBU (tinseth): 12.38
SRM (morey): 5.01
3 kg – German – Wheat Malt (56.6%)
2 kg – German – Pilsner (37.7%)
150 g – Rice Hulls (2.8%)
0.15 kg – German – Caramel Wheat (2.8%)
20 g – Hallertau Hersbrucker, 60 min, IBU: 9.08
20 g – Hallertau Hersbrucker, 10 min, IBU: 3.29
1) Sparge, Temp: 66 C, Time: 60 min, Amount: 15 L
Starting Mash Thickness: 3.5 L/kg
Wyeast – Weihenstephan Weizen 3068
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Fermentation Temp: 22 C
This comes out as a very clean, extremely close Weihenstephaner clone and a very nice weissbier. My brother in law loves the beer, so I decided to make him some for christmas, and it turned out amazing. I’ve since done another 2 batches scaled down to 10L and it doesnt hang around very long at all. Give it a shot, its Weihenstaphaner just at 30p a bottle…
Continuing the Golden Ale theme here is one that uses one of the less well know NZ hops, Wakatu, to deliver a really light and refreshing Blonde/Golden Ale, looking at the hopping schedule you would expect this to be more in the American Pale category but the Wakatu hops are very subtle and the end result was not the sort of hop bomb you might expect with that quantity of late additions. This is probably down to the noble heritage (hallertau) of this strain and the modest levels of oils they contain. My tasting notes for this brew ‘Smooth fruity taste with a zesty but mellow lime finish, clean malt profile and a light frothy mouthfeel’. The grist here is a good base for golden/pale ales generally, use different caramel/crystal malts to adjust the colour.
Batch size: 23 Litres
Brewhouse efficiency: 70%
OG: 1.041
FG: 1.008
IBUs: 37
ABV: 4.4%
4 kg Pale Ale Malt
0.35 kg Munich Malt
0.2 kg CaraGold (Or Caramalt or Light Crystal etc etc)
22g Topaz at 60 minutes (or use any clean bittering hop)
20g Wakatu at 10 minutes
50g Wakatu at 0 minutes
30g Wakatu dry hop for 5 days
US05 or consider an English strain for a more estery character
Mash at 65c
Ferment at 20c
This is a Pale Ale recipe from Australia although style wise its more of a British Golden/Pale Ale or Bitter, then again its also got American hops in so maybe its not worth trying to categorise at all! Anyway its very popular and rates extremely highly on the beersmith recipe database. I have made this as a partial mash and all grain and it’s been great both times.
Batch size: 23 Litres
Brewhouse efficiency: 80%
OG: 1.046
FG: 1.010
IBUs: 35
ABV: 4.7%
2.44 kg Pilsner Malt
0.8 kg Wheat Malt
0.8 kg Munich Malt
0.24 kg Weyermann CaraMunich II
20g Amarillo at 60 minutes
26g Amarillo at 20 minutes
26g Amarillo at 0 minutes
US05 or consider an English strain for a more estery character
Mash at 66c
Ferment at 20c