Help

[Uncle Joshua]

Help...SHMBO has said I'm not allowed to buy any brewing stuff this side of Christmas. I still think I could get away with getting 4-5 brews on with a little help, I have the following....

Target 37G
Progress 80G
Bramling 23G
Challenger 54G
Citra 37G
Centennial 63G
Styrian golding Celeia 17G
Summer 40G
Stella Hop 40G
Magnum 57G

Yeasts
Windsor
s-04
Mauribrew Ale 514
us-05
Gervin English Ale

Malts
Pale Malt 18 KG
Crystal Malt 240G
Chocolate Malt 400G
Pale Crystal 250
Caramalt 280G
Black Malt 200G
Carafa Special 3 350G
Vienna Malt 130G
Amber Malt 500G

Anything around 4% would be cool.

[seymour]

Well, she must be obeyed but we're gonna have fun anyway. Check this out:

SEYMOUR-MICK HOPPY BLACK
Ooh, baby: a bready, toasty, bittersweet, strangely fruity black ale. Darker, bitterer, silkier than a typical brown ale, even in America! More tropical and less roasty than a stout. Too complex a grainbill to call a black IPA. We're bringing out plums, cherries, apricots, raisins, melons (huh, what?! yes melons) via our blend of dark malts, Progress and Summer aroma hops, and the under-rated Mauribrew Ale yeast. Hell, I'm even gonna ask you to turn up your aquarium heater a notch or two to bring out some banana. All this jammed into a supper-strength pint (or six.) This'll be a mystery to behold.

6 US Gallons = 5 Imperial Gallons = 22.7 Liters

MALTS:
80% = 7 lbs = 3.18 kg, English two-row pale malt
5% = .44 lb = 200 g, Chocolate malt
5% = .44 lb = 200 g, Black malt
5% = .44 lb = 200 g, Carafa special III
5% = .44 lb = 200 g, Porridge oats

MASH @ 153ºF/67ºC for 60 minutes

BOIL 60 MINUTES

HOPS:
.75 oz/28.3 g, Challenger, boil 60 min
.25 oz/7.1 g, Target, boil 60 min
.5 oz/14.2 g, Progress, boil 30 min
.5 oz/14.2 g, Progress, boil 5 min then steep until chilled
.5 oz/14.2 g, Summer, boil 5 min then steep until chilled

YEAST:
Mauribrew Ale 514

FERMENT at 70°F/21°C

PRIME bottles/cask with ½ cup cane sugar, then store 1 week at fermentation temperature, another month as cool as possible.

STATS assume 78% mash efficiency and 75% yeast attenuation:
OG: 1.042
FG: 1.011
ABV: 4%
IBU: 40
COLOUR: 38° SRM/75° EBC

[seymour]

Here's another. It's stronger than 4%. You can handle it.

SEYMOUR-MICK DARK RUBY MILD
This is essentially our hopped-up, very loose reinterpretation of Sarah Hughes Dark Ruby Mild. Except we smell better than Sarah, cuz we roll around in Citra. Consider tapping a sauce-pan of the first runnings and boiling it-down to a thickened caramel syrup on your stove to bring out some rich toffee notes, then return it to the main boil.

6 US Gallons = 5 Imperial Gallons = 22.7 Liters

MALTS:
87.2% = 11 lbs = 5 kg, English two-row pale malt
4.4% = .55 lb = 250 g, English pale crystal malt
4.2% = .53 lb = 240 g, English crystal malt
4.2% = .53 lb = 240 g, English chocolate malt

MASH @ 156ºF/69ºC for 60 minutes

BOIL 90 MINUTES

HOPS:
1 oz/30 g, Challenger, boil 90 min
.6 oz/17 g, Styrian Goldings, boil 90 min
.7 oz/20 g, Citra, boil 5 min and steep until chilled

YEAST: Gervin English Ale Yeast

FERMENT at 68°F/20°C

PRIME bottles/cask with ½ cup cane sugar, then store 1 week at fermentation temperature, another month as cool as possible.

STATS assume 77% mash efficiency and 77% yeast attenuation:
OG: 1.061
FG: 1.014
ABV: 6.1%
IBU: 36
COLOUR: 24° SRM/47° EBC

[seymour]

me: And how about a nice, crisp and somehow simultaneously creamy, single-hop, blonde session beer to grow on?
you: Yes, please. Where were you all my life?
me: Dude, back off! It's just beer.

SEYMOUR-MICK CENTENNIAL PALE ALE

6 US Gallons = 5 Imperial Gallons = 22.7 Liters

MALTS:
88% = 7.3 lbs = 3.3 kg, English two-row pale malt
7.2% = .6 lb = 280 g, Caramalt
4.8% = .4 lb = 181 g, Porridge oats

MASH @ 151ºF/66ºC for 60 minutes

BOIL 60 MINUTES. Add a pinch of gypsum to make the hops sparkle, and some Irish Moss near the end for clarity.

HOPS:
.5 oz/14.2 g, Centennial, boil 60 min
.5 oz/14.2 g, Centennial, boil 30 min
1 oz/28.3 g, Centennial, boil 5 min and steep until chilled

YEAST: US-05 Chico yeast

FERMENT at 68°F/20°C

PRIME bottles/cask with ¾ cup cane sugar, then store 1 week at fermentation temperature, another month as cool as possible.

STATS assume 77% mash efficiency and 77% yeast attenuation:
OG: 1.040
FG: 1.009
ABV: 4%
IBU: 36
COLOUR: 3° SRM/6° EBC

[Capn Ahab]

Try this (my secret recipe - ssshhhh)

Use pale malt as a base and supplement it with 5-20 % speciality malts such as crystal or chocolate and/or adjuncts like oats and Flaked barley, depending on the style you are aiming for. Use enough grain to give you your desired OG at the volume you want.

Add some hops at the start of the boil for bitterness - work out how many you need according to AA %, volume and desired bitterness level.

Add some hops towards the end of the boil, 10 mins from the end and at turn off usually work. These additions will give you mainly flavour and aroma, so choose the variety of hop according to the kind of flavour you want.

Chill and add yeast. Choose your yeast strain based on the style you are aiming for and the recommendations that go with that yeast.

Try and balance the different flavours to make tasty beer.

You can adapt this recipe to pretty much any ale style.

[jimp2003]

Is there anything you have brewed before with these or similar ingredients that you liked but thought they could do with a little tweak such as more/less bitterness, more/less hop flavour or aroma etc etc? If so it would be a good opportunity to try to perfect that pint rather than just go for another random recipe.

On the other hand variety is the spice of life so just go for something new. You know what you are doing Uncle J - just go for it and bung a recipe together yourself.

What I find to be the most satisfying thing about brewing is the whole process of designing the recipe and then getting the satisfaction from the final product being your own creation.

[Uncle Joshua]

Is there anything you have brewed before with these or similar ingredients that you liked but thought they could do with a little tweak such as more/less bitterness, more/less hop flavour or aroma etc etc? If so it would be a good opportunity to try to perfect that pint rather than just go for another random recipe.

On the other hand variety is the spice of life so just go for something new. You know what you are doing Uncle J - just go for it and bung a recipe together yourself.

What I find to be the most satisfying thing about brewing is the whole process of designing the recipe and then getting the satisfaction from the final product being your own creation.

I like to try new stuff, I do have beers I have come up with that I brew over and over. Sometimes its good to try something new.

Nice recipes guys, will report back.

[Uncle Joshua]

Well, she must be obeyed but we're gonna have fun anyway. Check this out:

SEYMOUR-MICK HOPPY BLACK

I'm all set up to brew this on tomorrow. Two brew in a week.

[seymour]

SEYMOUR-MICK HOPPY BLACK

I'm all set up to brew this on tomorrow. Two brew in a week.

Sweet. I CANNOT WAIT to hear how this goes for you. Counting on big banana notes, I hope you're into that.

[Uncle Joshua]

Sweet. I CANNOT WAIT to hear how this goes for you. Counting on big banana notes, I hope you're into that.

We'll soon know! I'm hoping to get two brews in next week too.

[Uncle Joshua]

SEYMOUR-MICK HOPPY BLACK

Hoopy Black is sat in my FV.

[seymour]

...Hoppy Black is sat in my FV.

Score! Are we smelling bananas yet?

[Befuddler]

Try this (my secret recipe - ssshhhh)

Use pale malt as a base and supplement it with 5-20 % speciality malts such as crystal or chocolate and/or adjuncts like oats and Flaked barley, depending on the style you are aiming for. Use enough grain to give you your desired OG at the volume you want.

Add some hops at the start of the boil for bitterness - work out how many you need according to AA %, volume and desired bitterness level.

Add some hops towards the end of the boil, 10 mins from the end and at turn off usually work. These additions will give you mainly flavour and aroma, so choose the variety of hop according to the kind of flavour you want.

Chill and add yeast. Choose your yeast strain based on the style you are aiming for and the recommendations that go with that yeast.

Try and balance the different flavours to make tasty beer.

You can adapt this recipe to pretty much any ale style.

You've nicked that recipe from me, you cheeky sod.

[seymour]

...You've nicked that recipe from me, you cheeky sod.

...which you had in turn stolen from the cave men