New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > First shot at recipe formulation, any suggestions?




Reply
 
LinkBack Thread Tools Display Modes
Old 01-23-2012, 08:19 PM   #1
Vandette
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pittsburgh, PA
Posts: 8
Default First shot at recipe formulation, any suggestions?

Hello everyone, I'm new to the forums and to homebrewing in general.

I've been doing extract brews with my dad for a couple years now, so I recently decided to try my hand at doing a partial mash recipe, which turned out well, I think.

What I'd like to do now is try and come up with my own recipes instead of using others. I went out and got a copy of Beersmith, and I formulated what seems like a useable recipe. Now, because I've never formulated a recipe before, this may seem completely bogus, which is why I've come to you guys for advice.

My friends and I want to try our hand at Honey Wildberry Wheat Ale. Here's the recipe I came up with:

Mash:
2.5 lbs German Wheat Malt (2.0 SRM)
2.5 lbs Pale Malt (2-Row) (2.0 SRM)
1 lb Honey Malt (25.0 SRM)
Mash with 8.5 qts of water @ 161F for 75 minutes
Sparge with 3 gallons of water @ 168F

Boil:
2 lbs Wheat Dry Extract (8.0 SRM)
.5 Oz Cascade (5.50%) hops for Bittering (60 mins)
.5 Oz Hallertau (4.80%) aromatic hops (15 mins)

Yeast:
American Wheat Ale (Wyeast #1010) pitched @ 70F

This is where I get a little bit confused. I'm not quite sure how long each fermentation stage should take. I plan on racking to a secondary, which is where I will add my wildberry puree.

Does this make any sense at all? And is there any more information I'd need to provide for feedback? Any help/advice you folks can offer is greatly appreciated.

Thanks,

Van



__________________
Vandette is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2012, 09:27 PM   #2
android
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Ames, Iowa
Posts: 3,117
Liked 36 Times on 30 Posts
Likes Given: 3

Default

everything looks pretty spot on to me, except the mash temp. why are you going to do it at 161? i would shoot more for 154 or so. but i guess anything in the 150-160 range should work OK... but if you have the ability to be accurate, do so and go below 161. also, you don't need to mash for 75 minutes, 60 is plenty.

it's hard to predict how long primary fermentation takes. in general, if you pitch the right amount of healthy yeast and have reasonable temperature control, you will probably be close to terminal gravity within 10-14 days (maybe even less, but don't push it at this point). but really, the only way to be sure is to take hydrometer readings. if it were me, i would just let it go for 10 days, then check with the hydro. using a secondary for the puree is fine and there should be plenty of yeast left in suspension to eat down the sugars contained therein.



__________________
primary: APA

ebay temp controller | thermostat temp controller
android is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2012, 09:45 PM   #3
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,138
Liked 143 Times on 135 Posts
Likes Given: 79

Default

looks good. i would keep the fermentation temp no higher than 70 degrees. my american wheats i ferment between 64-67 degrees.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2012, 09:45 PM   #4
helibrewer
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
helibrewer's Avatar
Recipes 
 
Join Date: Nov 2011
Location: Santa Rosa, CA
Posts: 2,972
Liked 155 Times on 143 Posts
Likes Given: 37

Default

This is looking like an American Wheat. I would drop the Cascade and use Hallertau for everything. Shoot for 5-17 IBU and an OG of 1.030-50

The wheat should be 1/2 to 2/3 of the grain bill so it looks like you are OK there. If you need to add any more grain to achieve the OG use more 2-row or light extract, not more wheat.

And I agree, you should mash around 154F. Ferment on the cold side of the 1010's range.

Nice job

__________________
Something is always fermenting....
"It's Bahl Hornin'"

Primary: Hefeweizen
Brite Tank/Lagering:
Kegged: Chocolate Hazelnut Porter, Kumquat Saison, Tart Cherry Cider, Belgian Tripel, Maibock Bock, Ommegang Abbey Ale Clone, Belgian Golden Strong, Belgian Pale Ale, German Pils (WLP830)
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck:
My Site: www.restlesscellars.com
helibrewer is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2012, 10:54 PM   #5
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,033
Liked 267 Times on 234 Posts
Likes Given: 321

Default

Looks good, mash temp looks way high, and yea, I would drop the cascades- the citrus-y hops will seem out of place with the wheat yeast esters, I think.

If you're fruiting in secondary, don't transfer to the fruit until 3-5 days after your FG is totally stable.

__________________

I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!

twitter.com/twokidsbrewing .. facebook.com/twokidsbrewing .. twokidsbrewing.com

daksin is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2012, 10:54 PM   #6
Vandette
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pittsburgh, PA
Posts: 8
Default

Yeah, I think that mash temp is me not fully understanding how brewsmith works. I mashed around 151-156F for 60 mins for the last partial mash I did.

Will the Hallertau lend itself well to the fruit flavor that I plan on adding? Or am I overthinking this just a tad?

Thanks for your advice, everyone.

__________________

Last edited by Vandette; 01-23-2012 at 10:57 PM.
Vandette is offline
 
Reply With Quote Quick reply to this message
Old 01-23-2012, 10:59 PM   #7
sketerbuck
Lifetime Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sketerbuck's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Fredericksburg, Virginia
Posts: 378
Liked 6 Times on 5 Posts
Likes Given: 2

Default

I think 161 is the mash water temp.



__________________
http://thebrewshop.biz
sketerbuck is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
First shot at recipe making: Extra Pale Ale Recipe Critique dayflyer55 Beginners Beer Brewing Forum 3 06-27-2011 01:14 AM
first recipe formulation bondybrew Beginners Beer Brewing Forum 4 05-16-2011 03:21 PM
First Time Recipe Formulation - Need Help! BeardedBrewer Beginners Beer Brewing Forum 2 11-05-2010 05:24 PM
Recipe Formulation Monghetti Beginners Beer Brewing Forum 4 05-17-2010 09:56 PM
First attempt a recipe formulation kzoobrew Beginners Beer Brewing Forum 2 04-21-2010 06:05 AM