The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Recipe Question

View Poll Results: best addition to add to this recipe?
more base grain 1 25.00%
more specialty grain 1 25.00%
more hops 1 25.00%
forget it and use it for something else 1 25.00%
Multiple Choice Poll. Voters: 4. You may not vote on this poll

Reply
 
LinkBack Thread Tools
Old 05-27-2012, 07:26 PM   #1
discokid2k
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: san marcos, TX
Posts: 151
Likes Given: 3

Default Recipe Question

HI brewers,

Got a question for you! I have an all grain recipe that contains the following ingredients:
5 lbs 2 row pale
3lbs rye
1lb cara10L
1 lb smoked pecan-wood 2 row

My question is this: What would you add to make this a great recipe? What types of hops would be great with this and a trial run of a brand new home made hop back? It is an experiment so let me know your thoughts out there!
The LHBS screwed up my order so now I have this random bag of grain described above. I have 1/2 lb of extra smoked pecan-wood 2 row that I could throw into this batch and I could easily get a variety of different grains to add in for complexity but....I am curious about the senior brewers think??

__________________
discokid2k is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 08:39 PM   #2
rjwhite41
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Osceola, Iowa
Posts: 1,419
Liked 23 Times on 18 Posts
Likes Given: 6

Default

So this a ryePA rauchbier?

__________________
rjwhite41 is offline
 
Reply With Quote Quick reply to this message
Old 05-27-2012, 08:53 PM   #3
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,317
Liked 109 Times on 96 Posts
Likes Given: 14

Default

Quote:
Originally Posted by discokid2k View Post
HI brewers,

Got a question for you! I have an all grain recipe that contains the following ingredients:
5 lbs 2 row pale
3lbs rye
1lb cara10L
1 lb smoked pecan-wood 2 row


My question is this: What would you add to make this a great recipe?
Why don't you tell us what you want it to taste like or at least give us a hint.
__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2012, 02:43 AM   #4
wailingguitar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Florence, Alabama
Posts: 1,585
Liked 92 Times on 80 Posts
Likes Given: 416

Default

I would throw a pound of chocolate in there and make an interesting smoked porter

__________________

"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

wailingguitar is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2012, 02:55 AM   #5
discokid2k
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: san marcos, TX
Posts: 151
Likes Given: 3

Default

Answers to questions: It was originally a Rye beer yes. But they threw in the lb of smoked pecan wood and it can be a lot of different things now.

What would I like it to taste like....I want it to taste...Great

I thought about making a porter since it now has the smokey flavor. I have been collecting and growing yeast from a previous bitter batch so I have a nice amount of wlp002 english ale yeast that would go great.

I was thinking a porter bc I have never done one before but besides the chocolate malt, what else would help round it out? I have the following leftover hops in my brew space: 1oz of Kent Goldings and 1 oz of fuggle I believe + 1/2 oz hersbrucker, 1/2 oz of centennial. I think the cent and hersbrucker are out of place when taking the smokey flavor into account. Does this inspire more from anyone out there? Thanks for the help brew meisters!

__________________
discokid2k is offline
 
Reply With Quote Quick reply to this message
Old 05-28-2012, 03:10 AM   #6
discokid2k
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: san marcos, TX
Posts: 151
Likes Given: 3

Default

Ok some quick thoughts afetr I started regaining sanity from work:

I need a malt to offset the rye. I agree with wailingguitar and the chocolate malt but I need something to bring out what a porter is? Maybe another lb of brown malt along with the chocolate? Mainly to help get the OG above 1.050...although without it is pretty close. I have done quite a few ryes lately and maybe a porter is the way to go? Let me know what you think

__________________
discokid2k is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe question MattyIceGfunk Recipes/Ingredients 2 02-24-2011 07:45 PM
First Recipe Question sockmerchant Recipes/Ingredients 7 12-29-2010 06:16 PM
ipa recipe question Brew Recipes/Ingredients 1 04-09-2010 01:01 PM
DFH 90 Recipe Question GroovePuppy Recipes/Ingredients 14 02-07-2010 01:31 PM
First Recipe Question celtic_man81 Recipes/Ingredients 22 12-26-2006 09:36 PM