Aaarrrrrggggggghhhhhhhhh cant get my head round BeerSmith.

[MartialAnt]

Feckin beersmith is doing my chuffin head in. So as usual ive made it up as i go along. What do you think of it? Will be making it on Thursday if alls well.

90 min boil
25 litres.

5kg Marris otter
463g Pale crystal malt (finished off a bag)
50g Chocolate malt (is it worth it? such a small amount)
250g Amber malt (never used this before)
350g Terrified wheat
7g Irish moss

Full boil
15g Fuggles
15g Cascade
15g Challenger
15g Goldings

Last 20
20g Cascade
20g Challenger
20g Goldings

Flame off
25g Fuggles
15g Cascade
15g Challenger
25g Goldings

S-04 Yeast

[Madbrewer]

What OG are you going for? Hop-wise it looks like a big beer not using any programs (& just my head) I think you have 40 IBU's in the 90 min boil, and another five perhaps in the last 20mins ... then a massive hop aroma to boot (Not necessarily bad). The Malts will give it some darkness I think slightly beyond the 'amber' stage. And probably alot of body to boot? ** Maybe even soaking up alot of them hops? ** Without being sure of what you're after or what the Limitations you are haviNG with Beersmith though it's hard to put more on here about what to expect.

FWIW and sometimes I know sh*t (admittedly) when brewing a beer it's worth mimicking a style. Though I am sure this will be drinkable, my own efforts at experimentation have lead me to believe you want to aim within the guidelines for a style to avoid, too sweet a beer, too much body, too much whatever spoiling a brew. I have done lagers that are really smooth, and aromatic - quite tasty but for some reason a pint is enough in any sitting by NOT mimicking a style! These attempts, though 'OK' they have lacked finesse or over inbibed some other quality I didn't forsee. I have had fun trying and think you will learn from the experment but I don't really know what it is you are aiming for?

When you taste the finished beer will you bump this post back up the top to let us know how it came out? Am intirgued now!

[MartialAnt]

MB - im after another 'from scratch different brew'. around 5 - 6%. ive tasted a few bottles of my old peculiar (AG#1) & although its drinkably nice, its a bit on the thin watery side. This time im not wanting it to look like guinness (had a habit of adding too much dark malts in past brews) but also i dont want a pale piss looking ale as ive got a few non malt brews conditioning right now.

As for hoppiness, fookin love it. In fact ive not made a brew thats hoppy enough for me yet.

Will let you know what its like in about 6 weeks.

[hoppingMad]

Her martial, where's your dry hops man ?

50 gms of Chocolate will be worth it. IMO
Amber is nice in moderation IMO, 250 is good, I don't like more than this.

What are you calling it ?
Style?
Name ?

Just wondering, Terrified IPA ?

[edit1now]

It saw what its fate would be, and got a bit worried

The recipe sounds very nice - you'll get a darker ale which is what you wanted, and there's not enough chocolate to make it burnt-grain bitter.

I made an all-amber beer last year, and occasionally I open a bottle, taste it, and go "It still tastes like Marmite".

[MartialAnt]

Her martial, where's your dry hops man ?

50 gms of Chocolate will be worth it. IMO
Amber is nice in moderation IMO, 250 is good, I don't like more than this.

What are you calling it ?
Style?
Name ?

Just wondering, Terrified IPA ?

I will have a name for it after lunchtime tomorrow. If all go's well.

[Madbrewer]

... As for hoppiness, fookin love it. In fact ive not made a brew thats hoppy enough for me yet.

That makes two of us though I don't brew to 100IBU's just to see if I can stand it either I have to admit

Actually I like your idea, it's just that I just end up with vat's of blandness when I experiment which was where my comments about emulating a style come from.

I guess that means you'll be aiming for somewhere around the 1.054 mark for the OG?

'Mortemer' was a battle fought in 1054. If I continued my current naming standard for my beers I would perhaps choose this name.

[TC2642]

Her martial, where's your dry hops man ?

50 gms of Chocolate will be worth it. IMO
Amber is nice in moderation IMO, 250 is good, I don't like more than this.

What are you calling it ?
Style?
Name ?

Just wondering, Terrified IPA ?

I love amber malt, if you like a really nutty taste go for around 1kg in the malt makeup.

[MartialAnt]

I love amber malt, if you like a really nutty taste go for around 1kg in the malt makeup.

I will give that a go with a future brew. I hadn't a clue that the amber would change flavours. I thought it was just a colourant.

[TC2642]

I love amber malt, if you like a really nutty taste go for around 1kg in the malt makeup.

I will give that a go with a future brew. I hadn't a clue that the amber would change flavours. I thought it was just a colourant.

The main colourant used in brewing would be caramel or a very small percentage of dark malt.

It Can be quite a strong taste but if you make a fairly big beer it's excellent for winter, as hoppingMad stated it's also quite good in small amounts, a 3.8% bitter where you exchanged this for the crystal malt would give you a nice autumnal nutty flavour in the background.

[Matt]

MA,

Running this through Beeralchemy I get:

6.1% ABV
61 IBU
12.9 SRM

Based on 75% efficiency.

So it sounds like it will be exactly what you were after.

I agree with HM - make sure you save some hops and dry hop it in secondary/keg.

Have a good brewday.

Matt

[MartialAnt]

Well im on with it now.