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Old 12-19-2011, 05:08 PM   #1
RyanDe680
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Default Critique this recipe please!

Recipe feedback:

What do you guys think. Looking for a decent lawnmower beer for 2012. I want a good "staple" brewing beer.

This is for a 6 gallon batch


Fermentation Steps
Name Days / Temp
Primary 14 days @ 68.0°F
Secondary 14 days @ 68.0°F
Bottle/Keg 14 days @ 55.0°F

Grains & Adjuncts
Amount Percentage Name Time
6.00 lbs 45.28 % Pale Malt (2 Row) US 60 mins
2.00 lbs 15.09 % Briess 2-Row Pilsen Malt 60 mins
2.00 lbs 15.09 % Corn, Flaked 60 mins
1.25 lbs 9.43 % Barley, Flaked 60 mins
0.75 lbs 5.66 % Caramel/Crystal Malt - 20L 60 mins
0.75 lbs 5.66 % Munich Malt - 10L 60 mins
0.50 lbs 3.77 % Cara-Pils/Dextrine 60 mins
Total 13.25 lbs

Hops
Amount IBU's Name Time AA %
0.50 ozs 10.59 Northern Brewer 60 mins
0.66 ozs 4.31 Saaz 20 mins

Yeasts
Amount Name Laboratory / ID
1.0 pkg Kolsch Yeast Wyeast Labs 2565

Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil

Mash Profile
________________________________________
Sacch' Rest 60 min @ 152.0°F

Add 19.88 qt ( 1.50 qt/lb ) water @ 164.0°F
________________________________________
Mashout 10 min @ 170.0°F

Add 16.00 qt at 180.0°F


________________________________________

Carbonation
Amount Type
6.00 oz Corn Sugar - Bottle Carbonation

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Old 12-19-2011, 05:19 PM   #2
1971hemicuda
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I don't think I see a "style" listed but based on the ingredients and yeast, i'm guessing you're going for a cream ale (like spotted cow, if you know New Glarus)

If that's true, I would ditch the crystal and keep just the dextrine(carapils). You'll get enough body with that. Otherwise, the only thing you have different than my cream ale is you have flaked barley and I use flaked wheat and I do 100% pils and no pale malt. But very similar.

I say...brew it! if you don't like something about it...tweak it and brew it again! after 2 or 3 times you'll end up with a house beer that you love!

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Old 12-19-2011, 05:32 PM   #3
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That looks like a good solid lawnmower beer.
I have one that is kind of similar but so much simpler-it's loosely based on a kolsch, but I actually created the recipe years before I had even heard of kolsch.
5 gallons
10 pounds 2 row(or maris otter, pilsner, whatever is handy), toast one pound at 350F for 15 minutes
1/2 pound carapils
2 oz hallertau 60 minutes
1 oz hallertau at 20
1 oz hallertau at flameout
Sometimes I've used Challenger for bittering and hallertau for later additions
Your choice of yeast. In the summer I may use kolsch or Nottingham, in the winter I brew it with a lager yeast of some sort.

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Old 12-19-2011, 05:40 PM   #4
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Quote:
Originally Posted by 1971hemicuda View Post
If that's true, I would ditch the crystal and keep just the dextrine(carapils). You'll get enough body with that. Otherwise, the only thing you have different than my cream ale is you have flaked barley and I use flaked wheat and I do 100% pils and no pale malt. But very similar.
Thanks for that suggestion... I will ditch the crystal malt
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