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Main
Date: 04 Oct 2006 20:54:03
From: Spitzbuben
Subject: I need some recipe feedback on a 4 batch marathon weekend!
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RECIPE ONE___________________________________________________
Batch Size (Gal): 5.00 Wort Size (Gal): 7.50
Total Grain (Lbs): 10.35
Anticipated OG: 1.055 Plato: 13.64
Anticipated SRM: 8.0
Anticipated IBU: 42.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %
Grain/Extract/Sugar
% Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
72.5 7.50 lbs. Pale Ale Malt (2 Row) France 79.58
2
19.3 2.00 lbs. Munich Malt(2-row) America 71.27
6
2.4 0.25 lbs. Crystal 20L America 71.27
20
4.8 0.50 lbs. Victory Malt America 69.19
25
1.0 0.10 lbs. Special B Malt Belgian 60.88
120
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
0.25 oz. Tettnanger Pellet 4.20 5.1
First WH
0.50 oz. Tettnanger Pellet 4.20 11.0 75
min.
1.00 oz. Czech Saaz Pellet 3.50 17.2 60
min.
0.75 oz. Czech Saaz Pellet 5.00 9.4 30
min.
Yeast
-----
White Labs WLP013 London Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.35
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.97 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 48
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 3.33 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
RECIPE TWO_________________________________________
2
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 7.50
Total Grain (Lbs): 10.75
Anticipated OG: 1.054 Plato: 13.32
Anticipated SRM: 14.6
Anticipated IBU: 33.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1,
Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
69.8 7.50 lbs. Pale Malt(2-row) America 73.35
2
27.9 3.00 lbs. Munich Malt(2-row) America 71.27
6
1.9 0.20 lbs. Roasted Barley America 56.73
450
0.5 0.05 lbs. Chocolate Malt America 58.81
350
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
0.60 oz. Northern Brewer Pellet 6.80 20.1 60
min.
0.50 oz. Northern Brewer Pellet 9.00 11.3 30
min.
0.25 oz. Hallertauer Pellet 4.20 1.7 20
min.
0.10 oz. Hallertauer Pellet 4.20 0.3 5
min.
Yeast
-----
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.75
Water Qts: 10.75 - Before Additional Infusions
Water Gal: 2.69 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 0
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 3.55 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
RECIPE THREE__________________________________________
~3
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 7.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.046 Plato: 11.32
Anticipated SRM: 4.5
Anticipated IBU: 21.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1,
Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
83.3 7.50 lbs. Pale Malt(2-row) America 73.35
2
5.6 0.50 lbs. Crystal 20L America 71.27
20
8.3 0.75 lbs. Caramel Pils Malt Belgium 69.19
2
2.8 0.25 lbs. Wheat Malt America 77.50
2
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
0.50 oz. Czech Saaz Pellet 3.50 9.2 75
min.
0.50 oz. Czech Saaz Pellet 3.50 8.1 50
min.
0.50 oz. Czech Saaz Pellet 3.50 2.9 20
min.
0.50 oz. Czech Saaz Pellet 3.50 1.4 5
min.
Yeast
-----
WYeast 1338 European Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.00
Water Qts: 9.00 - Before Additional Infusions
Water Gal: 2.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 2.97 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
RECIPE FOUR (THANK GOD THE LAST ONE)
~4
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 7.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.046 Plato: 11.38
Anticipated SRM: 4.7
Anticipated IBU: 8.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1,
Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Coarse Grind As Is.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin
Potential SRM
-----------------------------------------------------------------------------
83.3 7.50 lbs. Pale Malt(2-row) America 73.35
2
2.8 0.25 lbs. Victory Malt America 69.19
25
2.8 0.25 lbs. Crystal 20L America 71.27
20
2.8 0.25 lbs. Caramel Pils Malt Belgium 69.19
2
8.3 0.75 lbs. Wheat Malt America 77.50
2
Potential represented as % Yield, Coarse Grind As Is.
Hops
Amount Name Form Alpha IBU
Boil Time
-----------------------------------------------------------------------------
0.10 oz. Northern Brewer Whole 9.00 4.0 60
min.
0.10 oz. Tettnanger Whole 4.50 1.8 45
min.
0.10 oz. Northern Brewer Whole 9.00 2.1 30
min.
0.10 oz. Tettnanger Whole 4.50 0.7 20
min.
Yeast
-----
WYeast 1332 Northwest Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 9.00
Water Qts: 9.00 - Before Additional Infusions
Water Gal: 2.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 2.97 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
I alread y have the starters made so I'd be interested to hear if the
yeast sound like it might not work with the recipe. Also I've never
used roasted barley and though I might just try a little in Recipe Two.
I'm still trying to wrap my head around hop schedules. I heard that a
mix of some hops can make some weird brew. I never though that was
possible until my "nasty IPA with 7 different kind of hops" brew. I
trying to stick with the basic German (and I'm sneaking the Saaz in)
hops. I'm really in the learning mood so load up on the critical
thinking!!!!
Thanks, as always!
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Date: 05 Oct 2006 00:08:40
From: David M. Taylor
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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"Spitzbuben" <redrump21@yahoo.com > wrote in message
news:1160020443.257665.101220@i42g2000cwa.googlegroups.com...
> RECIPE ONE___________________________________________________
(major snip)
Not sure what you're trying to do with the first one (or any of them for
that matter). Is #1 intended to be an American pale ale? That recipe could
work well. The hop schedule is goofy though. There's really nothing wrong
with using Tettnanger and Saaz together, both are spicy, but additions at
75/60/30 doesn't make a lot of sense. The FWH I can understand. However
the 75/60/30 are all bittering, so why split them up? Perhaps you'll get
some minimal flavor from the 30 minute addition, but I think you could
combine or rearrange these somehow to get more flavor and aroma. Especially
if you are intending an American pale ale you will want lots of flavor and
aroma. Typically additions are made at 60/15/2, and then can also be
steeped just after flameout, or dry hopped after primary fermentation. A
2-minute addition and some dry hops should take care of that, IMO.
The second recipe should make for a fine Irish red ale. Not sure if that's
what you were going for, but that's kind of what it looks like to me, except
with German hops instead of the usual English, which is not a real big deal
IMHO. Again, not sure why you want to waste good bittering hops by waiting
until 30 minutes to add. Might as well combine bittering additions and only
add at 60 minutes. A little crystal malt might be nice to bring out more
caramel character, which is typical of the Irish red, but is not necessary.
Number three looks like a tasty blonde ale. Same comment on the bittering
hops at 75 and 50. In this case you should be able to consolidate and put
them all in whenever you feel like, anywhere around 60 minutes plus or minus
a few should be fine.
Number four, I'm not sure what you're trying to make, but whatever it is, it
certainly needs a little more bitterness, unless you are purposely trying to
emulate Bud Light. Is that it -- an ale equivalent of an American lite
beer? If that's the case, be sure to use 100% distilled water, and ferment
as cold as possible. Looks like your selected yeast will not ferment below
the 60s, and will be very fruity, so I don't know if you could really make
any comparison to Bud Light. Might be more like a blonde ale, but without
any bitterness. I'd suggest consolidating bitterness additions as described
previously, and beef them up so you get at least 12 IBU. Then you could
call it a light blonde ale. Not much different from #3, actually, except
with different hops and not as much bitterness.
Bottom line: Simplify your hop additions. All you really need is 60/15/2,
and perhaps dry hops for extra aroma. That's it. You'll probably save
money on hops, and it's a little less work because there's less hop
additions to weigh out. Otherwise, it looks to me like you've got some
pretty decent recipes. Good luck.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 05 Oct 2006 04:59:28
From: Steve/Aus
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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"Spitzbuben" <redrump21@yahoo.com > wrote in message
news:1160020443.257665.101220@i42g2000cwa.googlegroups.com...
> RECIPE ONE___________________________________________________
>
> -----------------------------------------------------------------------------
> 72.5 7.50 lbs. Pale Ale Malt (2 Row) France 79.58
> 2
> 19.3 2.00 lbs. Munich Malt(2-row) America 71.27
> 6
> 2.4 0.25 lbs. Crystal 20L America 71.27
> 20
> 4.8 0.50 lbs. Victory Malt America 69.19
> 25
> 1.0 0.10 lbs. Special B Malt Belgian 60.88
> 120
> <snip>
Only my opinion but I think hop and yeast choice could yield better
results.
1. Fuggles and Goldings would sit far more favorably with your malt bill and
yeast choice.
2. Northern brewer is a good choice but I'd leave out the Hallertauer, in
fact this beer really doesn't need any flavor or aroma additions as it
really is a malt-driven beer. You didn't say what yeast? English Ale would
be good.
3. A lager yeast and cool ferm temps would be better here.
4. Sounds okay. I would personally use all the northern brewer for bittering
and the Tettnager for flavor/aroma. Maybe increase the wheat and use a
specialist wheat yeast.
My 2c worth - have a happy brew w/end
Steve W (in Aus)
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Date: 05 Oct 2006 04:41:51
From: Adam Preble
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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Well it all looks like beer to me. What are you trying to accomplish
from the batches? Is there some styles you want to hit?
If you want to try something new in your marathon, consider make a huge
mash and taking two runnings out of it, perhaps with an insert of some
supplemental grains before the second running. I plan to do it someday,
and I know the archives here have a lot of notes on it. I can't give
personal experience yet.
There has been some discussions about how to mash black patent--I assume
that's what your "roasted barley" is about since it matches in terms of
lovibonds. Some add it with the whole grist and mash like usual, and
others throw it in later. An idea I have from all this is that putting
it in with the grist is fine, but the beer will be very harsh for about
a month afterwards. It'll lighten up though. There are some less harsh
roasted barleys like Moravian black. Chocolate malt is also softer so
you can increase that and drop down on the black. Your quantities look
OK though.
If you think you're going through too much Saaz, see if your LHBS has
some variants that are higher AA. Austin Homebrew has a variety pack as
an example:
http://www.austinhomebrew.com/product_info.php?products_id=10884
I'd see if you can find Sladek.
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Date: 05 Oct 2006 14:54:55
From: John 'Shaggy' Kolesar
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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On Thu, 05 2006 04:41:51 GMT, <rockobonaparte@hotmail.com > wrote:
> There has been some discussions about how to mash black patent--I assume
> that's what your "roasted barley" is about since it matches in terms of
> lovibonds.
Black patent and roasted barley are two different things.
> Some add it with the whole grist and mash like usual, and
> others throw it in later. An idea I have from all this is that putting
> it in with the grist is fine, but the beer will be very harsh for about
> a month afterwards. It'll lighten up though.
IMO, this really depends on your water chemistry. From what I've seen, and
my own experience, most brewers are fine adding the dark grains directly to
the mash. However, I've heard in some cases that doing so will cause a
lot of harshness. If you find that adding dark grains directly to your mash
causes this problem, then a good alternative is to mash without the dark
grains and then add them before the sparge.
John.
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Date: 05 Oct 2006 10:16:10
From: Spitzbuben
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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I forgot to add....I have...
1 lb of Tett (4.2%)
1lb of Saaz (5.0%)
3oz of Haller (4.2%)
6.0oz of Northern Brewer (6.8%)
0.5oz of Amarillo (9.2%)
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Date: 05 Oct 2006 10:06:10
From: Spitzbuben
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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Then perhaps suggest to us what you're planning to achieve with these
various varieties? It seems like you have some kind of stout, and
perhaps a pale ale, and then some brown stuff. Is that about it?
I don't brew to style. My objective is to make beer with the grains
that I like to balance the hops that I like. I've made some lagers and
ales that have been just short of the best single beer that I have ever
tasted. Still looking for the BEST though... it'll never happen...
Well then... If I were "planning to achieve " something with:
30 lbs of 2row
5lb of Munich
1 pound of: 20L, Cara Pils, Roasted Barley, Wheat, and Weyermann's
Acidulated (1.3L
Half a pound of Special B
Some (0.2lbs) Chocolate
I have made a Irish starter, Northwest, Euro, English, London
But I also have AbbeyII, British II, Cali Ale, Burton, Kolsch (but my
temp room (50-55F) is full), Scottish, and German Wheat (but I hate
wheat beers and it was given to me, so I'd rather not use it... I
figure I'll just give it to a homebrew bud).
What would you make????? If you want to email me a ProMash receipe
that would be cool! I should do a contest... The best recipe wins Two
#3333 German Wheat Wyeast smack packs!!!!
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Date: 06 Oct 2006 02:06:58
From: Adam Preble
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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Spitzbuben wrote:
> Well then... If I were "planning to achieve " something with:
> 30 lbs of 2row
> 5lb of Munich
> 1 pound of: 20L, Cara Pils, Roasted Barley, Wheat, and Weyermann's
> Acidulated (1.3L
> Half a pound of Special B
> Some (0.2lbs) Chocolate
Well I do some ambiguous brewing too, but the kind of stuff I have
laying around is a little different from yours. I have more like huge
sacks of feed grains. And the question is not "what style?" but "will
the result kill me?"
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Date: 06 Oct 2006 04:52:07
From: Steve/Aus
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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"Adam Preble" <rockobonaparte@hotmail.com > wrote in message
news:6TiVg.14106$5o5.13874@tornado.texas.rr.com...
> Spitzbuben wrote:
>> Well then... If I were "planning to achieve " something with:
>> 30 lbs of 2row
>> 5lb of Munich
>> 1 pound of: 20L, Cara Pils, Roasted Barley, Wheat, and Weyermann's
>> Acidulated (1.3L
>> Half a pound of Special B
>> Some (0.2lbs) Chocolate
>
> Well I do some ambiguous brewing too, but the kind of stuff I have laying
> around is a little different from yours. I have more like huge sacks of
> feed grains. And the question is not "what style?" but "will the result
> kill me?"
And is the purpose of using feed grain to turn yourself into a chicken, or
cow maybe?
SW
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Date: 06 Oct 2006 05:11:24
From: Adam Preble
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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Steve/Aus wrote:
> And is the purpose of using feed grain to turn yourself into a chicken, or
> cow maybe?
I'm in that "ferment everything that does or doesn't move" phase of the
hobby.
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Date: 06 Oct 2006 22:44:17
From: David M. Taylor
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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"Spitzbuben" <redrump21@yahoo.com > wrote in message
news:1160067970.252516.320340@b28g2000cwb.googlegroups.com...
>
> I don't brew to style. My objective is to make beer with the grains
> that I like to balance the hops that I like. I've made some lagers and
> ales that have been just short of the best single beer that I have ever
> tasted. Still looking for the BEST though... it'll never happen...
>
> Well then... If I were "planning to achieve " something with:
> 30 lbs of 2row
> 5lb of Munich
> 1 pound of: 20L, Cara Pils, Roasted Barley, Wheat, and Weyermann's
> Acidulated (1.3L
> Half a pound of Special B
> Some (0.2lbs) Chocolate
>
> I have made a Irish starter, Northwest, Euro, English, London
> But I also have AbbeyII, British II, Cali Ale, Burton, Kolsch (but my
> temp room (50-55F) is full), Scottish, and German Wheat (but I hate
> wheat beers and it was given to me, so I'd rather not use it... I
> figure I'll just give it to a homebrew bud).
>
> What would you make????? If you want to email me a ProMash receipe
> that would be cool! I should do a contest... The best recipe wins Two
> #3333 German Wheat Wyeast smack packs!!!!
I'd make a Belgian dubbel. Here's an idea for a 5-gallon recipe with the
ingredients you've got:
10.5 lb 2-row
2.5 lb Munich
12 oz Sucrose (Table Sugar)
6 oz Wheat Malt
6 oz Special B
1.5 oz Hallertau (60 minutes)
0.5 oz Hallertau (15 minutes)
Wyeast 1762 Abbey II
Mash at 152 F.
Ferment between 65-70 F.
This will be the best damn beer you've ever made, or my name ain't Dave.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 05 Oct 2006 03:28:16
From: Spitzbuben
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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This is ALL GREAT stuff!!! I'm gonna do a bit of working around....
Anything else I could do?
By the way... I'm not much of a style person... I like to brew to style
sometimes but very seldom...
Thanks again!
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Date: 05 Oct 2006 15:26:48
From: Adam Preble
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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Spitzbuben wrote:
> This is ALL GREAT stuff!!! I'm gonna do a bit of working around....
> Anything else I could do?
>
> By the way... I'm not much of a style person... I like to brew to style
> sometimes but very seldom...
>
> Thanks again!
>
Then perhaps suggest to us what you're planning to achieve with these
various varieties? It seems like you have some kind of stout, and
perhaps a pale ale, and then some brown stuff. Is that about it?
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Date: 06 Oct 2006 09:33:12
From: Spitzbuben
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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Adam Preble wrote:
> Steve/Aus wrote:
> > And is the purpose of using feed grain to turn yourself into a chicken, or
> > cow maybe?
>
> I'm in that "ferment everything that does or doesn't move" phase of the
> hobby.
LOL!!!!!! So I started brewing this morning at 6:00am... But I'm not
sure it it is the 2nd Einbecker that makes that statement so funny
or....well, that it's funny....
I'm such a moron... I noticed so many mistakes in my receipes that were
not there in the drafts on paper....
I made some major changes to the hop schedule (or the lack there of)...
Thansk for all the input... It's 11:32 and I'm 10 gallons in...
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Date: 08 Oct 2006 06:43:45
From: Adam Preble
Subject: Re: I need some recipe feedback on a 4 batch marathon weekend!
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Spitzbuben wrote:
> LOL!!!!!! So I started brewing this morning at 6:00am... But I'm not
> sure it it is the 2nd Einbecker that makes that statement so funny
> or....well, that it's funny....
Has to be the Einbecker. Although I often joke about this and surmise
soon I'll make a "smoked country ham porter."
My experiments with homemade malt and feed grain are about on par to
bringing home fruit juices from Big Lots and throwing wine yeasts at
them. Ocean Spray cranberry juice makes a nice blush, although it's
scary how the red settles out (hint--it doesn't in the real red stuff).
> I'm such a moron... I noticed so many mistakes in my receipes that were
> not there in the drafts on paper....
I once put a pound of moravian black malt in instead of an ounce. My
pilsener became a black lager.
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