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Date: 21 Jun 2006 19:09:41
From: Jason Selbrede
Subject: Question about "invented" recipe
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I like to dabble and try to create recipes for fun and then tweak them
if they weren't perfect the first time around. Some like the stuff
that comes out first but I don't care for it and then change it.
Here's one that I am kinda wondering how you folks think it'll turn
out. I've been going at it now for about 2 years and ask as many
questions as possible but the same guys usually say the same thing,
time for a few "new" opinions:
6.6 lbs Light LME
1 lb Munich malt
1 lb Wheat
1 lb Flaked Oats
4 oz Roasted Barley
4 oz Chocolate (maybe)
1.5 oz Goldings (bittering)
1 oz Goldings (aroma)
WYeast 1068 London ESB
TIA for any advice or changes you might suggest. And as an FYI, it's
obvious but I use extract usually because I don't get the opportunity
to do a full mash too often where I live. More convenient for the
extract brewing I guess.
Jason
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Date: 22 Jun 2006 01:05:10
From: QD Steve
Subject: Re: Question about "invented" recipe
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"Jason Selbrede" <outtamind@home.net > wrote in message
news:9gnj92tap6jeagcpl8e62ear7jcv5vo9o0@4ax.com...
>I like to dabble and try to create recipes for fun and then tweak them
> if they weren't perfect the first time around. Some like the stuff
> that comes out first but I don't care for it and then change it.
> Here's one that I am kinda wondering how you folks think it'll turn
> out. I've been going at it now for about 2 years and ask as many
> questions as possible but the same guys usually say the same thing,
> time for a few "new" opinions:
>
> 6.6 lbs Light LME
> 1 lb Munich malt
> 1 lb Wheat
> 1 lb Flaked Oats
> 4 oz Roasted Barley
> 4 oz Chocolate (maybe)
> 1.5 oz Goldings (bittering)
> 1 oz Goldings (aroma)
> WYeast 1068 London ESB
>
> TIA for any advice or changes you might suggest. And as an FYI, it's
> obvious but I use extract usually because I don't get the opportunity
> to do a full mash too often where I live. More convenient for the
> extract brewing I guess.
>
> Jason
>
Sounds like a porter. The munich will make it malty, the wheat will give a
nice head and body, the oats will give body and a nice rounded smoothness
the roasted barley will add colour and a typical burnt flavour as will the
chocolate but less burnt flavour the goldings for bittering is fine and for
aroma may not be that detectable over the robust dark malts. Theres no 1068
yeast (AFAIK)so I guess you're talking about 1968 London. This is a very
highly flocculating yeast that I personally found very difficult to work
with. It drops out before it's finished and requires agitating and warming
near the end to finish off. Other than that, you do get nice clear beer but
in your case as this beer is going to be quite dark and contains haze
producing ingredients (oats, wheat) it doesn't really matter. It's not a
high attenuator and may leave your beer sweeter tasting than expected.
My 2c worth.
Steve W (in Aus)
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Date: 21 Jun 2006 20:25:21
From: Jason Selbrede
Subject: Re: Question about "invented" recipe
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On Thu, 22 Jun 2006 01:05:10 GMT, "QD Steve"
<adlab@bigponddotnetdotau.trashthisbit > wrote:
You got me there. I was typing the number for the yeast using the
numbers above the keys instead of the numpad. I did mean 1968 London
ESB Ale, but do you think that the old stand by 1056 American Ale
Yeast would be better? And what about the Northern Brewer Hops in the
same amounts?
I was also thinking of not adding the chocolate as it would might give
it that extra burnt flavour that I could do without, well actually,
the people that I share my brews with don't like the roasty or burnt
taste as much as I do.
>Sounds like a porter. The munich will make it malty, the wheat will give a
>nice head and body, the oats will give body and a nice rounded smoothness
>the roasted barley will add colour and a typical burnt flavour as will the
>chocolate but less burnt flavour the goldings for bittering is fine and for
>aroma may not be that detectable over the robust dark malts. Theres no 1068
>yeast (AFAIK)so I guess you're talking about 1968 London. This is a very
>highly flocculating yeast that I personally found very difficult to work
>with. It drops out before it's finished and requires agitating and warming
>near the end to finish off. Other than that, you do get nice clear beer but
>in your case as this beer is going to be quite dark and contains haze
>producing ingredients (oats, wheat) it doesn't really matter. It's not a
>high attenuator and may leave your beer sweeter tasting than expected.
>My 2c worth.
>Steve W (in Aus)
>
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Date: 22 Jun 2006 11:37:49
From: Josh Button
Subject: Re: Question about "invented" recipe
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> You got me there. I was typing the number for the yeast using the
> numbers above the keys instead of the numpad. I did mean 1968 London
> ESB Ale, but do you think that the old stand by 1056 American Ale
> Yeast would be better? And what about the Northern Brewer Hops in the
> same amounts?
> I was also thinking of not adding the chocolate as it would might give
> it that extra burnt flavour that I could do without, well actually,
> the people that I share my brews with don't like the roasty or burnt
> taste as much as I do.
>>Sounds like a porter. The munich will make it malty, the wheat will give a
>>nice head and body, the oats will give body and a nice rounded smoothness
>>the roasted barley will add colour and a typical burnt flavour as will the
>>chocolate but less burnt flavour the goldings for bittering is fine and
>>for
>>aroma may not be that detectable over the robust dark malts. Theres no
>>1068
>>yeast (AFAIK)so I guess you're talking about 1968 London. This is a very
>>highly flocculating yeast that I personally found very difficult to work
>>with. It drops out before it's finished and requires agitating and warming
>>near the end to finish off. Other than that, you do get nice clear beer
>>but
>>in your case as this beer is going to be quite dark and contains haze
>>producing ingredients (oats, wheat) it doesn't really matter. It's not a
>>high attenuator and may leave your beer sweeter tasting than expected.
If you don't want the roasted flavour, I'd be dropping the roasted barley
and adding more chocolate. As previously mentioned it looks pretty sweet for
the amount of hops. I'd just bump up the bittering hops and leave the aroma
as they are. Could work to offset the big malt flavours.
My inexperienced porter 2c.
--
Josh Button
To see how the Penrith Gaels Cricket Club is going...
http://penrithgaelscc.4t.com
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Date: 22 Jun 2006 14:34:57
From: John 'Shaggy' Kolesar
Subject: Re: Question about "invented" recipe
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On Wed, 21 Jun 2006 20:25:21 -0500, <outtamind@home.net > wrote:
> I was also thinking of not adding the chocolate as it would might give
> it that extra burnt flavour that I could do without, well actually,
> the people that I share my brews with don't like the roasty or burnt
> taste as much as I do.
IMO, you've got it backwards. The roasted barley will give you the burnt
tones, where as chocolate tends to be much smoother. Personally I've
started making my porters with chocolate malt as the only dark grain
and skipping roasted barley or black patent. I really like how they come
out this way. Very nice smooth flavor without the harsher tones of a
stout. I think it differentiates my porters and stouts nicely.
John.
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Date: 21 Jun 2006 17:40:32
From: Scott L
Subject: Re: Question about "invented" recipe
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Jason Selbrede wrote:
> 6.6 lbs Light LME
> 1 lb Munich malt
> 1 lb Wheat
> 1 lb Flaked Oats
> 4 oz Roasted Barley
> 4 oz Chocolate (maybe)
> 1.5 oz Goldings (bittering)
> 1 oz Goldings (aroma)
> WYeast 1068 London ESB
Looks interesting. I hope you plan to mini-mash (as opposed to
steeping) because you've got a lot of starchy grains in there (Munich,
wheat, and oats).
Plugging your recipe into a spreadsheet, I get an OG of 1.063,
bitterness of 25 IBU. This is going to be a fairly sweet beer.
Predicted color is 25 SRM. That's within porter range, but not quite
dark enough for stout. However, the roasted barley will give you a bit
of stout-like character.
Personally, I'd reduce the aroma hops and increase the bittering hops,
but that's just me. I think it looks like something worth trying.
Scott
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Date: 21 Jun 2006 20:49:11
From: Jason Selbrede
Subject: Re: Question about "invented" recipe
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Would it make a difference if I used the liquid wheat that comes from
Midwest Supplies in the Twin Cities?
On 21 Jun 2006 17:40:32 -0700, "Scott L" <scott-sp02@neuralnw.com >
wrote:
>Jason Selbrede wrote:
>> 6.6 lbs Light LME
>> 1 lb Munich malt
>> 1 lb Wheat
>> 1 lb Flaked Oats
>> 4 oz Roasted Barley
>> 4 oz Chocolate (maybe)
>> 1.5 oz Goldings (bittering)
>> 1 oz Goldings (aroma)
>> WYeast 1068 London ESB
>
>Looks interesting. I hope you plan to mini-mash (as opposed to
>steeping) because you've got a lot of starchy grains in there (Munich,
>wheat, and oats).
>
>Plugging your recipe into a spreadsheet, I get an OG of 1.063,
>bitterness of 25 IBU. This is going to be a fairly sweet beer.
>Predicted color is 25 SRM. That's within porter range, but not quite
>dark enough for stout. However, the roasted barley will give you a bit
>of stout-like character.
>
>Personally, I'd reduce the aroma hops and increase the bittering hops,
>but that's just me. I think it looks like something worth trying.
>
>Scott
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Date: 22 Jun 2006 14:38:28
From: John 'Shaggy' Kolesar
Subject: Re: Question about "invented" recipe
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On Wed, 21 Jun 2006 20:49:11 -0500, <outtamind@home.net > wrote:
>>Looks interesting. I hope you plan to mini-mash (as opposed to
>>steeping) because you've got a lot of starchy grains in there (Munich,
>>wheat, and oats).
>>
> Would it make a difference if I used the liquid wheat that comes from
> Midwest Supplies in the Twin Cities?
Using a wheat LME would eliminate the need to mash the wheat grains, but
you'd still have munich and oats in there, both of which really should
be mashed. IMO, the recipe you posted is definitely a partial mash
recipe unless you want to make some significant modifications to it (IE
that would change the character of the beer you end up with).
John.
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Date: 21 Jun 2006 20:27:25
From: Jason Selbrede
Subject: Re: Question about "invented" recipe
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I was also thinking of maybe using the Northern Brewer hops instead
seeing as how it's a little bit more "potent" than the Goldings. And
also using 2oz for bittering might help balance out the sweetness you
think?
On 21 Jun 2006 17:40:32 -0700, "Scott L" <scott-sp02@neuralnw.com >
wrote:
>Jason Selbrede wrote:
>> 6.6 lbs Light LME
>> 1 lb Munich malt
>> 1 lb Wheat
>> 1 lb Flaked Oats
>> 4 oz Roasted Barley
>> 4 oz Chocolate (maybe)
>> 1.5 oz Goldings (bittering)
>> 1 oz Goldings (aroma)
>> WYeast 1068 London ESB
>
>Looks interesting. I hope you plan to mini-mash (as opposed to
>steeping) because you've got a lot of starchy grains in there (Munich,
>wheat, and oats).
>
>Plugging your recipe into a spreadsheet, I get an OG of 1.063,
>bitterness of 25 IBU. This is going to be a fairly sweet beer.
>Predicted color is 25 SRM. That's within porter range, but not quite
>dark enough for stout. However, the roasted barley will give you a bit
>of stout-like character.
>
>Personally, I'd reduce the aroma hops and increase the bittering hops,
>but that's just me. I think it looks like something worth trying.
>
>Scott
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Date: 22 Jun 2006 14:29:39
From: John 'Shaggy' Kolesar
Subject: Re: Question about "invented" recipe
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On Wed, 21 Jun 2006 19:09:41 -0500, <outtamind@home.net > wrote:
> I like to dabble and try to create recipes for fun and then tweak them
> if they weren't perfect the first time around. Some like the stuff
> that comes out first but I don't care for it and then change it.
> Here's one that I am kinda wondering how you folks think it'll turn
> out. I've been going at it now for about 2 years and ask as many
> questions as possible but the same guys usually say the same thing,
> time for a few "new" opinions:
If you don't have a copy of "Designing Great Beers" by Ray Daniels, I would
definitely get it. It's an excellent book on how to make your own recipes.
I've often seen people say "It's the best recipe book you can get, but
doesn't actually contain any recipes".
John.
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