I wonder if anyone can help me with recipe design? I use Beersmith 2.0 and find that I start off defininf the style of beer I want, and I get the guideline ranges in terms of OG, colour, bitterness and abv%. The description of the ingredients is pretty helpful, but then I find myself a little stuck thereafter.
I also have the book "CloneBrews" which is a pretty extensive recipe book, but doesn't contain recipes for the beers I like commmercially, so I can't see what type of ingredients I might be after.
I like ales, standard to strong, with more emphasis on the fruity ester characteristics than the very hoppy ones. I also like mouthfeel. My feeling is FG of around 1.012 is what I really like to get to, and carb levels around 2.0 suits me.
How do I get the fruity ester taste on the palate? Some people have suggested low yeast pitch rates, higher mash temperatures etc, but is there something more fundamental at the recipe stage which I can do?
my ideal beers are : Sambrooks Wandle Ale Sambrook's Brewery
Youngs London Gold :
Young's - our beer
Both of these are made using pretty much the same water as me (Youngs brewery is about 5km from my house)
What do you think?