Recipe Suggestions?

Discussion in 'General Recipe Discussion' started by Saisonator, Feb 11, 2019.

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  1. Feb 11, 2019 #1

    Saisonator

    Saisonator

    Saisonator

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    I want to use up some odd grain I have accumulated.
    Any suggestions on what to brew?
    I fancy using around a 4kg to grain bill.
    Cheers

    Malt
    Pale malt 1000g
    Pils malt 600g
    Wheat malt 3000g
    Carapils 250g
    Light Crystal 200g
    Cara Rye 250g
    Chocolate malt 400g

    Yeast
    US05
    MJ M20 Bavarian Wheat
    Nottingham
    Voss Kveik

    Hops
    Citra 65g
    Northern Brewer 50g
    Fuggles 50g
    But I can order any other hops from CML.
     
    Last edited: Feb 11, 2019
  2. Feb 11, 2019 #2

    Dutto

    Dutto

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    Go to the Recipes section above and Log In to BrewersFriend as a guest. (It will cost you nothing for the first five recipes.)

    What I do is to then feed in all of my "odds and ends", see what happens to the brew and then see if it ticks all or some of the boxes for a particular style.

    With what you have available, I reckon that a Vienna Lager or (with some of the Chocolate Malt) a traditional English Mild may be what you finish up with.

    It's fun to just change things about and when you get used to it the BrewersFriend system is amazingly flexible.
     
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  3. Feb 12, 2019 #3

    Zephyr259

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    Dunkelweizen! You even have the german wheat yeast.

    Use all your pale, pils and one of the crystals along with 2 kg of wheat and 100 - 150 g of chocolate. Should get you to 1.039 in 23 L for around the 4 kg, 4% with a 65c mash. Adding the extra kilo of wheat bumps it to 1.049 for 5%.

    Might be too much chocolate malt, but would be a bit pale without it, you could just omit it and brew a hefeweizen instead but I always seem to lean towards darker beers. Both would want about 15 IBUs, Northern Brewer might be your best option? Maybe a small citra addition late could add some interest but the yeast should do that and they might clash? Use the voss kveik and go for a more american take with a citra wheat?

    Good luck.
     
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  4. Feb 12, 2019 #4

    the baron

    the baron

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    A Hobgoblin style beer comes to mind using the chocolate, wheat for head retention. crystal, rye,carapils then hops northern brewer and fuggles with the nottingham yeast. Ive just brewed a similar style with most of the ingredients you have
     
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  5. Feb 12, 2019 #5

    Sadfield

    Sadfield

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    Plus 1 on the Dunkelweizen. Using the darker of the crystal/Cara malts and a bit of chocolate, to get a nice banoffee pie combo going with the yeast esters.
     
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  6. Feb 12, 2019 #6

    the baron

    the baron

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    Yeah Ive just done a Dunkelweizen Rye also and that would be another good option
     
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  7. Feb 12, 2019 #7

    An Ankoù

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    This is what I would do.
    Chuck the lot in except the chocolate malt. Use the the northern brewer for bittering to about 35- 40 b.u. and the fuggles for late additions and perhaps keep a tad for a dry hop addition later on. You should get an OG around 1045-1050 ish. Ferment with US-05 (I don't know Voss Kveik).
    There, just the chocolate and the Citra left for future fun.
    Hm, might brew one up myself.
     
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  8. Feb 14, 2019 #8

    Saisonator

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    Funnily enough I have a Dunkelwisen AG kit here from Greg Hughes book, made up by Malt Miller. So have decided to do an American wheat beer with the Citra hops, will probably dry hop too. In two minds wheather to use the Voss Kveik as that imparts some orange flavour.
     
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  9. Feb 14, 2019 #9

    Zephyr259

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    Have you managed to get orange out of the Voss? I've not had much luck so far but maybe it's been overwhelmed by the darker beers I've brewed. You using a Norweigian or commercial strain?
     
  10. Feb 14, 2019 #10

    Saisonator

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    I bought the dried slurry from a guy who is on a kviek Facebook forum. Not sure if it is commercial or not, I will find out.
    I used 4 grams in 16 litres of 1.060 wort and it was thundering away after 24hrs. The grain bill was 50% pale 50%pilsner with noble hops, but it smelt really orangy, will be bottling on friday so will know then if the flavour has imparted.
    What sort of flavour have you detected from the yeast, does it compare with any regular yeasts you have used before?
     
  11. Feb 14, 2019 #11

    Zephyr259

    Zephyr259

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    You'd hope that the guys on FB are selling the non-commercial stuff but who knows these days. Hope it's made a great beer.

    My first batch was a pale ale with a lot of wheat and oats, all fuggles hops and I realised after that I'd used double my usual late hopping (still only 20g in 10L) so I wasn't too sure what flavour was yeast and what was hops but the beer had a pleasant earthiness to it, and some people says that's what fuggles are like. I then brewed Greg Hughes vanilla bourbon stout and sometime I notice the earthiness, others I don't. Finally, I brewed an old ale, but there's so much going on with that brew that I couldn't say what flavour comes from where. I boiled down 3L of first runnings to boost melanoidins and then added half a can of treacle along with some DME when my gravity was 10 - 15 points short, it also had a fairly complex malt bill.

    So my sum up of it is fairly clean with a mild earthiness, I've been fermenting at 35 - 39c over the 3 batches, the old ale was constant 39c as i got a 2nd heat mat to help maintain it, the other varied from 33 - 37c depending if active fermentation was happening.

    I'm tempted to try the commercial ones, I'm mostly liking the speed they brew and condition at but I have to avoid phenolic ones as my wife seems very sensitive to belgian/saison yeast style phenols and hates them.
     

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