Recipe Formulation

Panagiotis · 10-27-2008, 01:19 PM

Within 4-5 days I will receive some fresh hops in cones that I ordered from Germany (Spalt select, Perle and Tettnanger).

It seems like a good idea to make a batch before putting them in deep freeze but I am a bit low on special malts as I only have Pills, Crystal (77L), Vienna, smoked malt (2 pounds of that), sauer malt and Roast barley. So I am thinking something like a smoked Lager-style (Nottingham Ale) using Pills as base malt, smoked malt and maybe a little crystal.
I wouldn’t like to mess up the hops taste though as this is only my third all grain batch and this is why am asking for some ideas about the recipe formulation.
I also have some N/B, Cascade, Nugget, Magnum and Columbus in pellets.
My next order really has to concentrate on the special malt issue……..

Thanks in advance!

Bob · 10-27-2008, 02:03 PM

Why not brew a nice, malty lager beer? Shoot for something in the German Pilsner style (BJCP 2A). Try a grist of 80% Pils and 20% Vienna. You could decoct, I suppose; at the very least I'd shoot for a step mash, including a protein rest. Bitter with Perle and finish with the Spalt or Tettnanger. Shoot for about 35 IBU. Boil a minimum of 90 minutes to fully remove DMS precursors.

If you use a really clean ale yeast and ferment cool, you can pull this off without a dedicated lagering setup. Worth a shot!

Bob

Panagiotis · 10-27-2008, 06:34 PM

simple and "fool proof"

Will try something like that, thanks!