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Old 06-08-2009, 09:31 PM   #1
ohill1981
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Default Recipe Formulation question......

I just got all of my equipment to start All-Grain brewing and my sole purpose in doing so was so that i could begin coming up with my own recipes. I read in a David Miller book that he suggested starting with a Basic Recipe such as

6lbs pale malt
1oz hops
yeast
water.

and begin there.

I know this would not be the most desirable recipe, but i am looking to understand what i am tasting so that i can slowly work up to making my own more exciting recipe.

We'll i was considering starting out with a very basic American Wheat beer recipe and adding different ingredients to it once i have and understanding what i am tasting i will add more ingredients...

For anyone out there creating there own recipe's is this a good way to go about learning ? and also is the Basic American Wheat beer recipe below a good starting point.....

or should i simplify it more....

5lbs Wheat Malt
4.25 American Two row pale
1oz Centennial Whole leaf hops.....

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Old 06-08-2009, 09:43 PM   #2
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Consider a SMaSH, a single malt and single hop beer. I personally wouldn't limit it to 1 oz of hops. that is a bit too restrictive.

Something like 100% two row, with a 60, 20 and 0 minute addition of cascade or centennial, at 1oz each time, that would make a fine beer. You can throw in one other grain for colour or body (crystal 40 or carapils/dextrine, etc...). I've seen some where guys lightly toast 1 or 2lbs of the two row in their oven as well, adding colour and flavour, but maintaining one grain.

From what I know, the trick with Wheat beers is maintaining a fermentation temp at around 60F. It tends to produce a much cleaner and crisper beer. If you can do that easily then go for it. If that's what you prefer to drink though, I'd start on it regardless - as that's the whole point anyway right? That recipe looks like it would produce a fine beer.

Hope that helps!!!

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Old 06-08-2009, 09:52 PM   #3
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Hey thanks for the response... If i chose to only use 1 grain how many lbs of 100% two row malt would i need. to get roughly an OG of 1.050-1.055?

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Old 06-08-2009, 10:48 PM   #4
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13lbs at 70% efficiency will give you 1.055 (for a 6 gallon batch). Try a demo of BeerSmith software, it helps me a lot, after 30 days it's only like $25 bucks. ProMash too, but I use BeerSmith.

I'd use that 13 lbs though, because on your first batch you might be less than 70%.

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Old 06-08-2009, 11:00 PM   #5
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I may be wrong, but I think I read on a thread in the brewing software forum that ProMash is no longer in development meaning they are no longer updating their software. If this is truly the case I think Beersmith would be the better option, FWIW.

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Old 06-08-2009, 11:36 PM   #6
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great thanks everyone !

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On Deck: Undecided
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Conditioning: .Akka Lakka Pale Ale ....
Drinking....... Anything!.
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Old 06-08-2009, 11:43 PM   #7
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Just to be different, I want to share my thought about going AG and recipe formulation. Sure, making a SMaSH is a great way to learn about hops and grains, but just ONE at a time. One thing I loved was taking my favorite extract or PM recipes and making them as AG recipes. I already had a good grasp on specialty grains, and hops and I could then compare the results of my favorite extract recipes when I compared them to the AG version.

I used relatively simple grain bills, but I do that even today. I rarely use more than a couple of specialty grains along with my base malt. I think that some SMaSh beers are great- Richbrewer made a wonderful amarillo SMaSH. But they can be disappointing to a new AG brewer if they are one dimensional. For the first few brews, why not research the differences between British and American base malts, and make one of each, but use the same specialty grains, for example. Nothing wild or crazy, but maybe with more grain flavor than their extract counterparts. That's what hooked me on AG brewer- even BETTER favorites!

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Old 06-09-2009, 12:16 AM   #8
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That first recipe looks really weak. I'd add a few pounds of malt.

+1 on using BeerSmith. I don't do anything without it.

Make that wheat. Ferment it cool, but don't worry... I have fermented many german wheats at 75F without issue (it helps to like bananas). Wheat was my first "Wow I Made That" beer. I would HIGHLY recommend putting a few ounces of rice hulls in there to avoid a stuck sparge, unless you really trust your system.

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Old 06-09-2009, 02:43 AM   #9
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Quote:
Originally Posted by passedpawn View Post
That first recipe looks really weak. I'd add a few pounds of malt.

+1 on using BeerSmith. I don't do anything without it.

Make that wheat. Ferment it cool, but don't worry... I have fermented many german wheats at 75F without issue (it helps to like bananas). Wheat was my first "Wow I Made That" beer. I would HIGHLY recommend putting a few ounces of rice hulls in there to avoid a stuck sparge, unless you really trust your system.

yeh man. like I said, if wheat is what you like, go for it. i personally wouldn't recommend it for your very first beer. but that's me.
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Old 06-09-2009, 02:43 AM   #10
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Quote:
Originally Posted by ohill1981 View Post
Hey thanks for the response... If i chose to only use 1 grain how many lbs of 100% two row malt would i need. to get roughly an OG of 1.050-1.055?
At 70% efficiency, 10# American 2 row will give you an OG of about 1.050 (assuming a 5g batch)
noeldundas's estimate of 13# to give 1.055 seems to be based on either a larger batch size, or lower efficiency.

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