A couple of recent recipes...

[gibbocore]

Over the last week i have put these two down;

American Amber.
2.5kg Maris otter
1kg Munich
0.5kg Crystal (145EBC)
0.2kg Melanoiden

7g Simcoe 13% (90min first wort hop)
5g Simcoe 13% (60min)
10g Simcoe 13% (20min)
10g Amarillo 7.8% (20min)
15g Simcoe 13% (10 min)
15g Amarillo 7.8%(10 min)
20g Simcoe 13% flameout
20g Amarillo 7.8% flameout

Think it came out at around 36IBU, i mashed it a little low (accident) so the body was a little light and it finished a bit to dry for my liking, will aim for 67-68 Deg next time, as i lost the sweetness from the munich that i was after.

Any thoughts for improvemets on this recipe, i want to look to perfecting a recipe and would like for this to be my 'one'.


Also did a quick golden ale, i wont go into the recipe as there is stax of golden ale replicas getting about, i first wort hopped it and basically used crap loads of amarillo with 50/50 wheat/pale malt, a touch of light crystal (45EBC) and some carapils. Smells and tastes fantastic so far.

Oh and i used American Ale (wyeast) with both of these.

[Neil]

Looks like a ball tearer gibbocore. I look forward to having a crack at it later on this year.

Neil

[gibbocore]

Cheers mate.

Here's a revised beersmith version that i'm going to try next week. I hope it will make it a bit sweeter and a bit "beeryer" for lack of a better term. haha..

Brew Type: All Grain Date: 21/06/2008
Style: American Pale Ale Brewer: Gibbo
Batch Size: 22.00 L Assistant Brewer:
Boil Volume: 28.00 L Boil Time: 90 min
Brewhouse Efficiency: 75.0 % Equipment: Brew Pot (7.5 gal) and Cooler (48 qt)
Actual Efficiency: 73.5 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
2.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 38.5 %
1.00 kg Caramel/Crystal Malt - 20L (45.0 EBC) Grain 19.2 %
1.00 kg Munich Malt (18.0 EBC) Grain 19.2 %
1.00 kg Wheat Malt, Ger (3.9 EBC) Grain 19.2 %
0.20 kg Melanoiden Malt (70.0 EBC) Grain 3.8 %
10.00 gm Simcoe [13.00%] (20 min) Hops 8.8 IBU
5.00 gm Simcoe [13.00%] (90 min) (First Wort Hop) Hops 8.6 IBU
5.00 gm Simcoe [13.00%] (60 min) Hops 7.3 IBU
10.00 gm Amarillo Gold [8.50%] (20 min) Hops 5.8 IBU
10.00 gm Simcoe [13.00%] (10 min) Hops 5.3 IBU
10.00 gm Amarillo Gold [8.50%] (10 min) Hops 3.4 IBU
30.00 gm Simcoe [13.00%] (20 min) (Aroma Hop-Steep) Hops -
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.054 SG (1.045-1.056 SG) Measured Original Gravity: 1.053 SG
Estimated Final Gravity: 1.013 SG (1.010-1.015 SG) Measured Final Gravity: 1.013 SG
Estimated Color: 20.6 EBC (7.9-21.7 EBC) Color [Color]
Bitterness: 39.1 IBU (20.0-40.0 IBU) Alpha Acid Units: 2.1 AAU
Estimated Alcohol by Volume: 5.4 % (4.5-5.7 %) Actual Alcohol by Volume: 5.2 %
Actual Calories: 498 cal/l


Mash Profile Name: Single Infusion, Medium Body Mash Tun Weight: 4.08 kg
Mash Grain Weight: 5.20 kg Mash PH: 5.4 PH
Grain Temperature: 25.0 C Sparge Temperature: 75.6 C
Sparge Water: 13.00 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 13.56 L of water at 75.9 C 67.8 C 60 min
Mash Out Add 7.59 L of water at 92.3 C 75.6 C 10 min

[drsmurto]

1kg of crystal

Sweet isnt the right word for that....

Even 500g seems over the top to me.

Especially with a 67.8C mash temp.....

[gibbocore]

its fairly light crystal, and 1/2 kilo just doesnt seem to make the cut for me. might take it back to half a kilo considering the higher mash temp.

[drsmurto]

A 67.8C mash will leave a lot of residual sweetness. As will the wheat malt. And to throw in a large quantity of a crystal malt (even light) is just adding to all this.

If it was me i would drop the mash temp down to 65-66 and keep the crystal to no more than 500g.

FWIW the grist for my golden ale isnt all that different - see here

I wouldnt go any more than the 250g of caramunich or any light crystal malt as this is already sweet enough and its only mashed at 66.

HTH
DrSMurto

[gibbocore]

Cheers for the advice. Thats what i'm after. I might drop it to 250g of a darker crystal or do you think caramunich is better for this style?

Also, i'm considering a new yeast might be in order, i give the american ale a fair flogging. I like the results in james squires golden ale and is the finish i find myself looking for. Should i use an english style?

[drsmurto]

I prefer caramunich to aussie crystal malts altho bairds crystal malts rock my world in english ales.

For this style of beer i would stick to an american yeast as it all about the hops IMO. Have you tried american ale II (1272). I have a few vials of that in the fridge to give a go in my next golden ale.

If you want the extra colour 50g of choc will probably be good in addition to the crystal or you could go a darker crystal - caramunich II or III

[gibbocore]

sweet, that clears it up a fair bit. I might go for the caramunich next time. It shouldn't need to be much darker cause the extra 30 mins boil i find gives me that extra little bit of redness to teh colour.

I used american ale II once when i was even more of a noob than i am now so i don't think my perceptions were tuned enough to critique it.

Ideally i just want to create the ideal malt canvass for what is a match made in heaven (amarillo and simcoe).

[kram]

Gib, out of curiosity - have you done an ale without crystal? Say something like 70% Ale, 20% Munich, 10% Wheat.

[gibbocore]

Gib, out of curiosity - have you done an ale without crystal? Say something like 70% Ale, 20% Munich, 10% Wheat.

Hey mate, yeah i have. I stopped using it to the point where i forgot about it haha, just started back up now. I like what munich does so gonna start giving the caramunich a bit of a whirl.