Inspire me!

[orlando]

Can't brew now for about 3 weeks as I'm off on tour, Northumberland, Scotland, Lake District, Peak District. Staying mostly in pubs with breweries, so a bit of a bus man's holiday.

When I get back I will be busting to brew again and need some inspiration as to what to brew, thought it would be interesting to ask you guys what, from the ingredients below, you would brew. As a twist how about naming it for me, bearing in mind all my brew names are inspired by music (see sig below)?

Ingredients:

Malts

MO
Munich
Crystal (150 EBC)
Crystal Rye
Amber
Amber (smoked over Hornbeam)
Amber (smoked over Oak)
Brown Porter Malt (Oak smoked 19c style)
Roasted Rye
Roasted Barley
Black Malt
Chocolate
Caramalt
Oat husks
Wheat malt
Torry
Special B
Flaked barley
Brown malt.

Hops

Admiral
Amarillo
Bramling Cross
Cascade
Chinook
Citra
UK Flyer
Fuggles
Goldings
Summit
Target

Yeast

Adnams
American ale (1056)
Burton 1 (Brewlab 2556)
Yorkshire 1 (Brewlab 2524)
British Ale (WLP005)
British Ale (1098)
Fat Cat (Norwich micro originally Charles Wells)



So, what would you do?

[DeGarre]

MO
Munich
Crystal
Caramalt
Wheat malt
========
Target
Fuggles
BramX
====
Adnams yeast

[killer]

Whiter Shade of Pale Ale:

Marris Otter 85%
Munich 7%
Torry 3%
Wheat 5%

Take it to 5.5 %. About 30 IBU from boil hops. Throw in 20g Cascade at 15min, 25g Chinook at 5 min, 10g each Citra/Chinook at 0 min and dry hop with 50g Citra.

Burton yeast.

[orlando]

Whiter Shade of Pale Ale:

Marris Otter 85%
Munich 7%
Torry 3%
Wheat 5%

Take it to 5.5 %. About 30 IBU from boil hops. Throw in 20g Cascade at 15min, 25g Chinook at 5 min, 10g each Citra/Chinook at 0 min and dry hop with 50g Citra.

Burton yeast.

Hop bursted?

No start of boil hops?

[killer]

Apologies,

That should be 30IBU from 60 min boil hops. You should get another 10 - 20 or so from the late hops.

[orlando]

Apologies,

That should be 30IBU from 60 min boil hops. You should get another 10 - 20 or so from the late hops.

Ok, which hops do you recommend for boil hops then?

[killer]

Summit should definitely fit the style, a high Alpha American grapefruity hop. But I'm sure you know that already....

[orlando]

Summit should definitely fit the style, a high Alpha American grapefruity hop. But I'm sure you know that already....

I do, they're in the list and are what I usually use.

[killer]

I recognised that you were testing me....

What about a water profile ? I've been using the Thornbridge Jaipur IPA profile for my pales/ IPAs's recently... which great results. Do you have the IPA book ? There is a suggested profile in the back. I've been using a blend of Phosphoric/ CRS and salt additions to get as close as possible. I can't seem to source food grade Sulfuric over here at a reasonable price.

[orlando]

I recognised that you were testing me....

What about a water profile ? I've been using the Thornbridge Jaipur IPA profile for my pales/ IPAs's recently... which great results. Do you have the IPA book ? There is a suggested profile in the back. I've been using a blend of Phosphoric/ CRS and salt additions to get as close as possible. I can't seem to source food grade Sulfuric over here at a reasonable price.

How about this. This shows my existing profile and what I did to end up with the profile I used. I don't understand why you use CRS & phosphoric acid though. With phosphoric you don't need CRS and as for sulphuric, which is pretty nasty, it adds sulphate, when you might be wanting to brew a Stout or Porter and really want the Sulphate/Chloride ratio to favour the latter, phosphoric is much more neutral.

I don't have the IPA book, maybe I should get it.

Ghost In You Amber Pale Ale

Starting Profile ppm
Ca 137
Mg 5
Na 20
SO4 73
Cl 47
HCO3 317

Finished Profile ppm
Ca 137
Mg 20
Na 20
SO4 92
Cl 47
HCO3 25

Hardness 424 (ppm as CaCO3)
Alkalinity 21 (ppm as CaCO3)
RA -89
SO4/Cl 1.96

Batch Volume 25.00 Liters
Total Mash 15.00 Liters
Mash Dilution 0.00 Liters
Total Sparge 31.00 Liters
Sparge Dilution 0.00 Liters

Mineral Additions Mash (g) Sparge (g)

Gypsum . 0.0 0.0
Epsom Salt 2.3 4.7
Canning Salt 0.0 0.0
Baking Soda 0.0
Calcium Chloride 0.0 0.0
Chalk . 0.0
Pickling Lime 0.0
Mag Chloride 0.0 0.0

Acid Additions Mash Sparge
(ml) 4.50 8.78
Phosphoric
85.00 %

[orlando]

I recognised that you were testing me....

What about a water profile ? I've been using the Thornbridge Jaipur IPA profile for my pales/ IPAs's recently... which great results. Do you have the IPA book ? There is a suggested profile in the back. I've been using a blend of Phosphoric/ CRS and salt additions to get as close as possible. I can't seem to source food grade Sulfuric over here at a reasonable price.

How about this. This shows my existing profile and what I did to end up with the profile I used. I don't understand why you use CRS & phosphoric acid though. With phosphoric you don't need CRS and as for sulphuric, which is pretty nasty, it adds sulphate, when you might be wanting to brew a Stout or Porter and really want the Sulphate/Chloride ratio to favour the latter, phosphoric is much more neutral.

I don't have the IPA book, maybe I should get it.

Ghost In You Amber Pale Ale

Starting Profile ppm
Ca 137
Mg 5
Na 20
SO4 73
Cl 47
HCO3 317

Finished Profile ppm
Ca 137
Mg 20
Na 20
SO4 92
Cl 47
HCO3 25

Hardness 424 (ppm as CaCO3)
Alkalinity 21 (ppm as CaCO3)
RA -89
SO4/Cl 1.96

Batch Volume 25.00 Liters
Total Mash 15.00 Liters
Mash Dilution 0.00 Liters
Total Sparge 31.00 Liters
Sparge Dilution 0.00 Liters

Mineral Additions Mash (g) Sparge (g)

Gypsum . 0.0 0.0
Epsom Salt 2.3 4.7
Canning Salt 0.0 0.0
Baking Soda 0.0
Calcium Chloride 0.0 0.0
Chalk . 0.0
Pickling Lime 0.0
Mag Chloride 0.0 0.0

Acid Additions Mash Sparge
(ml) 4.50 8.78
Phosphoric
85.00 %

[orlando]

I bought the Admiral hops as I was inspired by something on the forum but have completely forgotten what the recommendation was aimed at. Any ideas?

[killer]

No idea for the admiral hops - I've never used them.

With regard to my water treatment, I use a blend of acids because of my high alkalinity. At the moment I am only really brewing blond hoppy beers, as such, the use of CRS on its own leaves me with a chloride/sulfate ratio that I don't really like - so I also use phosphoric and gypsum to decrease chloride and raise sulfate.
I don't do a one size fits all approach to water treatment. I do treat each beer type differently, trying to match known profiles (which is difficult because we don't always know the brewery treatment for the water)

I am actually a chemist, so I love all this water treatment stuff - I use about 20 different acids in work (98% sulfuric, 37% HCl, etc. -also hydrofluoric acid - that stuff will decalcify your bones and kill you if you are not careful !) and want to investigate the effects of the acid counterions on flavour in beers. The problem is that I don't brew often enough to compare results !

[jaroporter]

i see you've already got plety of dark beer conditioning but i'd chuck a load of your smoked malts together with the admiral to bitter just to be able to call it smoke on the porter.

although that might be good to wait to do with some rauch malt and edinburgh yeast for a full effect..

[orlando]

i see you've already got plety of dark beer conditioning but i'd chuck a load of your smoked malts together with the admiral to bitter just to be able to call it smoke on the porter.

although that might be good to wait to do with some rauch malt and edinburgh yeast for a full effect..

No No No, Smoke On The Porter, brilliant. That's the one then, I don't want Rauch Malt as what I've tasted to date I haven't liked. I was wondering about another Porter that I can age for the Winter so that's it, thank you. I haven't kegged one in a cornie before so that looks like being a great experiment.