First recipe attempt

[Skittlebrau]

Hi all

Is this utterly daft? I've got 100g of Cascade in the fridge and keen to use it. Also keen to start down the road of my own recipes, as my first brew will be someone else's (the Kipling recipe from the brewer).

Feedback and suggestions for changes much appreciated!

Sun of the Morning

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 5.6 (EBC): 11.0
Bitterness (IBU): 30.0 (Average)

85% Vienna
7.5% Munich I
7.5% Wheat Malt

0.6 g/L Cascade (7.8% Alpha) @ 60 Minutes (Boil)
1.2 g/L Cascade (7.8% Alpha) @ 30 Minutes (Boil)
0.6 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.8 g/L Cascade (7.8% Alpha) @ 0 Minutes (Aroma)
0.8 g/L Cascade (7.8% Alpha) @ 5 Days (Dry Hop)


Single step Infusion at 66°C for 90 Minutes. Boil for 90 Minutes

Fermented at 19°C with Safale S-04


Recipe Generated with BrewMate

[Skittlebrau]

PS. My and my partner both like pale and hoppy beers best of all and I also have 100g Nelson Sauvin. Could use some of the NS for the bittering additions at 60 and 30 and save loads of the Cascade for the late additions and dry hopping in the FV?

[Scooby]

Do you mean 85% Vienna? It's a rich aromatic malt similar to the Munich I, at that 85% you'll get a bready, biscuit and toast flavor with a malt richness. For the pale hoppy brew you mention a pale malt would be better.

Other than that sticking with those 'Kippling %age's' is a good idea and I also like the lowish bittering of 30IBU. I'd go for a 5-10IBU at 60 mins with the Nelson, forget about the 30min additions and get all the rest at 15mins or less
with Cascade, but use some Nelson if you don't have enough Cascade as you'll need plenty of that for for the steep and dry hop.

I'm not a fan of S-04, I'd use Nottingham or US-05.

Of course you must remember it's your beer

[Skittlebrau]

Thanks Scooby. I figured to go for Vienna for a bit of something different. Maybe I'll swap it for lager or pilsner malt? I think you're right about the hop schedule though.

I've picked S-04 as I have a sachet of it already, but I can easily get some Nottingham. Interested to know more about why you don't favour it though?

[Scooby]

I just don't like the flavour of beers I've made with it and I don't think it will add anything to a pale hoppy beer.
I expect it would be ok in a stout. It is a good yeast to use as you start out though as it's very reliable, starts well,
not that sensitive to temperature, ferments down and clears well to a firm sediment.

Having said that Nottingham is quite dull but would be more suited to a beer where the hops dominate. It also
has similar virtues as S-04 in terms of the process.

US-05 is a very clean tasting yeast that many use for hop forward beers, it can take a while to clear though but
it would be my choice of the dried yeasts.

It was just an comment, don't let it put you off using it. Many kilo's of S-04 and Nottingham are are used by micros
up and down the country every week. (Some of the beer is even quite good)

[Skittlebrau]

Thanks. Interested in opinions on stuff like that. I've used US05 for my Kipling so I'll see what I think.

[Skittlebrau]

Here's a revision...

Sun of the Morning

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol (ABV): 5.87 %
Colour (SRM): 4.3 (EBC): 8.4
Bitterness (IBU): 30.4 (Average)

84.99% Pilsner
7.5% Munich I
7.5% Torrified Wheat

0.5 g/L Nelson Sauvin (12.7% Alpha) @ 60 Minutes (Boil)
1.8 g/L Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.6 g/L Cascade (7.8% Alpha) @ 5 Minutes (Boil)
0.8 g/L Cascade (7.8% Alpha) @ 0 Minutes (Aroma)
0.8 g/L Cascade (7.8% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 67°C for 90 Minutes. Boil for 90 Minutes

Fermented at 19°C with Danstar Nottingham


Recipe Generated with BrewMate

Decided to up the mash temp to balance Nottingham's munchpower...

[Scooby]

That should give you the result you're after, looks good.

I like hops and find the beers I brew with lots added late are my favourites, one I have just done had 2g/l at turn off,
3.8g/l dry hopped in the fv for 5days. See how this beer goes and maybe experiment on the next one if you want more
of the flavour late and dry hopping gives.

[Skittlebrau]

Quite looking forward to this! At what point would you recommend adding the dry hops to the FV? Should I weigh the hop bag down with anything or is it okay floating on the surface?

[Scooby]

You need to let the initial ferment die down so the aroma doesn't disappear with the Co2.

The hops need to be in there long enough for the oils to infuse with the beer, 5-7 days is normally long enough. I leave beer in the fv for 12-14 days,
sometimes longer and normally after 5-7 days the ferment has slowed enough and is approaching final gravity. Nottingham should have slowed by
then.

I think it's a good idea to weigh the bag down with some sterilised stainless steel nuts & bolts or similar. I tend to use pellets, just throwing them in,
gently stir now and then and let them settle with the yeast.

When it comes to brewing everyone has their own procedure, I'm sure you'll pick that up on the forum and find what suits you.

[Skittlebrau]

Brewing this in a couple of weeks. Did myself a label, too!



Uploaded with ImageShack.us