Need assistance in recipe construction

fineexampl · 06-14-2009, 02:36 PM

So in a random act of impulsiveness i ordered 6oz of fresh hops. 2 each of nugget, simcoe, and hallertauer. I figured i'd construct a simple wheat or wit recipe and use some random hops according to whatever i could get.

What i'm looking to assemble is something with the look and feel of a solid Belgian style wheat. The light color, the amber/gold color. Something that has some serious drinkability. Once that's assembled, i want to smash the bloody hell out of it with some rich hops and have the combo of serious drinkability with awesome hops throughout.

Can anyone help here?

magnj · 06-14-2009, 03:08 PM

60% Wheat
40% Pils
15 IBU's using the Hall and dry hop a little bit
Wyeast 3638 and mash low.

fineexampl · 06-14-2009, 03:36 PM

Quote:

Originally Posted by magnj

60% Wheat
40% Pils
15 IBU's using the Hall and dry hop a little bit
Wyeast 3638 and mash low.

that's actually close to a recipe i was looking at. wish i could find it now to compare.

Any suggestions for using up the other hops? perhaps in the same recipe? I don't mind having extra left over. I want to make up a braggot as well, so leftover hops is perfectly fine. If there's leftover when everythings fermenting, i can either freeze or smoke the rest. Hop brownies perhaps?

**Yooper** · 06-14-2009, 04:23 PM

Quote:

Originally Posted by fineexampl

that's actually close to a recipe i was looking at. wish i could find it now to compare.

Any suggestions for using up the other hops? perhaps in the same recipe? I don't mind having extra left over. I want to make up a braggot as well, so leftover hops is perfectly fine. If there's leftover when everythings fermenting, i can either freeze or smoke the rest. Hop brownies perhaps?

I don't see those hops in the same recipe. They just aren't three hops that go together. Maybe a pale ale with nugget as bittering and simcoe as flavor hops, but that's just a guess.

I freeze leftover hops all of the time. If they are sealed, they'll last a very long time in the freezer. If they are opened, using a food-saver will preserve them quite well.

fineexampl · 06-15-2009, 02:04 AM

Quote:

Originally Posted by YooperBrew

I don't see those hops in the same recipe. They just aren't three hops that go together. Maybe a pale ale with nugget as bittering and simcoe as flavor hops, but that's just a guess.

I freeze leftover hops all of the time. If they are sealed, they'll last a very long time in the freezer. If they are opened, using a food-saver will preserve them quite well.

Did some more reading and that seems to be the case. Perhaps two brews will be in order. No harm there.

magnj · 06-15-2009, 08:39 AM

You could use the Simcoe for a nice IPA and the nugget to bitter a stout or something.
So many brews so little time.

fineexampl · 06-29-2009, 10:20 PM

i'm stuck constructing a recipe and need some help.

I'm going to brew a test batch (a gallon or so) of a quinoa brew using some ingredients i have on hand.

What i'd like to incorporate:
Barley malt extract picked up from Whole Foods (food grade extract)
the aforementioned quinoa (i malted it)
some of the same quinoa toasted for color and nutty flavor
the nugget hops for bittering
the simcoe hops for aroma/flavor
Windsor yeast (it's all i've got right now, aside from champagne yeast)

Other stuff i have available:
tamarind puree
guanabana puree
strawberry
blueberry
peach
apple
banana
canned green figs (Oregon brand)
take your pick of any spice (i cook alot)
an assortment of rare and not so rare hot chile peppers (dry and fresh)
various fresh green herbs (homegrown organic)

What i'd like it to be:
A nice full body red ale with a decent head, medium-high hop bitterness and aroma.

What i was planning:
1lb barley malt extract
3/4 lb malted quinoa
1/2 lb toasted (to a nice deep brown/red) malted quinoa
1/4 lb dark brown sugar
1/2 oz nugget hop (bittering)
1/4 oz simcoe (finishing)
1/4 oz simcoe (dry hop)
unknown portion of yeast

I'm sure i have my calculations WAY off here, so if anyone could help a noob reconstruct this or add to it, it would be very much appreciated. I tried to figure it out myself, but the moment the math stepped in i had to step back or risk tossing a brew at the wall.

carbon111 · 06-29-2009, 10:35 PM

Just a couple thoughts...

Simco may be a trifle overbearing as a flavor hop so watch your quantity.

Windsor finishes really high in my experience...expect a sweet brew with a big FG.

fineexampl · 06-30-2009, 02:00 AM

Quote:

Originally Posted by carbon111

Just a couple thoughts...

Simco may be a trifle overbearing as a flavor hop so watch your quantity.

Windsor finishes really high in my experience...expect a sweet brew with a big FG.

What would you change, if i gave you the listed ingredients? I don't want sweet, so much as i want a full bodied hoppy brew.

feel free to give some constructive criticism. i'm really looking to learn the process better.

carbon111 · 06-30-2009, 03:23 PM

I'd go along with what Yooper and magnj have already said...plus I'd spend the two bucks and get some Nottingham or Safale yeast - you're going to want something with decent attenuation. Save the Windsor for a hardcore English Ordinary Bitter or somesuch.

Alternately, go ahead with your experimental brew, thats what homebrewing is all about!