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Old 12-13-2010, 02:41 PM   #1
s2cmpugh
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Default Creating my own extract recipes

Good day everyone. I'd like to start creating my own recipes using extracts (can't afford the AG equipment nor do I have the time), but I have no idea where to begin. I've done about 5 pre-selected kits, but really want to start creating new and different beers. All of the kits I've used so far have included specialty grains along with both LME and DME, so I feel comfortable using those aspects.

Should I download and use a software tool? Any help would be greatly appreciated!

Thanks,
Cris P.

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Old 12-13-2010, 02:49 PM   #2
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I personally like Beersmith because it does all of the calculations, gives me a baseline of where I want to be, and displays everything on one convenient screen. However if you didn't want to pay for one, you could use Beercalculus.hopville.com which is a free online tool.

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Old 12-13-2010, 02:53 PM   #3
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Beersmith and if your used to steeping specialty grains, your only a grain bag away from doing partial mashing which opens up more possibilities and will lower your costs. read Deathbrewers How to.

EDIT: If you have an Apple, Beer Alchemy is supposed to be good. Brew Pal is a great app for iphones.

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Old 12-13-2010, 04:32 PM   #4
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Brewr for the Android is good for recipe creation too, or you can also use brewmasterswearhouse.com who has a brewbuilder app. Besides that, just keep reading here, and you'll pick up those little things like how crystal malt is not very fermentable.

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Old 12-13-2010, 08:25 PM   #5
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I would highly recommend reading up on it too. Charlie Papazian's Complete Joy of Homebrewing and Designing Great Beers by Ray Daniels would be a HUGE help.

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Old 12-13-2010, 09:20 PM   #6
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Also Brewing Classic Styles has dozens of recipes that are extract + steeping grains.

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Old 12-13-2010, 09:58 PM   #7
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You should be able to make a great beer with 2 cans of malt extract,
yeast and hops. All the fancy recipes won't do you any good if your
technique is no good, and the way to learn how the ingredients affect
the taste of your beer is to change one variable at a time. If I were
running a class I would have everyone make a yeast starter with
a liquid yeast, use 2 cans of malt extract and 25 IBU's of bittering
hops (your choice) and 5 IBU's of flavor hops (your choice) and
see how the result tastes. I would have them use american ale
yeast for one batch and do another exactly the same with say,
Wyeast London Ale III. Then use the same base recipe and try
different specialty malts, one at a time, and different hops, but
not changing both at once. I assume you know how to calculate
IBU's, if not get the Papazian book or one of the others recommended
here, you only need a simple calculator and pencil and paper but
if you want a computer version this one does all I need:

http://hbd.org/cgi-bin/recipator/recipator

and there are other free calculators online.

Ray

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Old 12-13-2010, 10:12 PM   #8
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To create your own recipes, you do just that. If you take the recipes from a book, or software, or web site, then its really someone else's recipe. Like rayg said, all you need it malt extract, water, and hops as a starting point. You can out whatever you want in the beer, its yours to experiment with.

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Old 12-13-2010, 11:36 PM   #9
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Quote:
Originally Posted by boostsr20 View Post
...if your used to steeping specialty grains, your only a grain bag away from doing partial mashing which opens up more possibilities and will lower your costs. read Deathbrewers How to.
Great advice. Partial mash will also help expand your knowledge and provide a little bit more of flexibility.
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I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.
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Old 12-14-2010, 12:07 AM   #10
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Quote:
Originally Posted by rayg View Post
You should be able to make a great beer with 2 cans of malt extract,
yeast and hops. All the fancy recipes won't do you any good if your
technique is no good, and the way to learn how the ingredients affect
the taste of your beer is to change one variable at a time. If I were
running a class I would have everyone make a yeast starter with
a liquid yeast, use 2 cans of malt extract and 25 IBU's of bittering
hops (your choice) and 5 IBU's of flavor hops (your choice) and
see how the result tastes. I would have them use american ale
yeast for one batch and do another exactly the same with say,
Wyeast London Ale III. Then use the same base recipe and try
different specialty malts, one at a time, and different hops, but
not changing both at once. I assume you know how to calculate
IBU's, if not get the Papazian book or one of the others recommended
here, you only need a simple calculator and pencil and paper but
if you want a computer version this one does all I need:

http://hbd.org/cgi-bin/recipator/recipator

and there are other free calculators online.

Ray
thats exactly how im starting out. i looked at recipes and certain styles and am just experimenting along with learning along the way which grains are not fermentable for steeping. if your gonna use someone elses recipe your still not using your own. chances are that the recipe they posted is probably good since they posted it though. but then again you could be learning by mistake. i would try to stay within the stlye guidlines somewhat.
I made an amber and i think i had the ibu's to high with willamette hops and am getting this fruity appely smell/taste thats too big still after 3 weeks in the bottle.dont know if it will mellow out or i just added too many hops.i liked ipa's and thought ill just add more hops, well now i have apples.ha
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