What kinda Beer did a make?

[inkubuzz]

Hi guys, im pretty new at this forum, but not new to brewing (im also not near close to a advanced in brewing, but ive done some pretty good beers already)

The thing is, at first I always did all-grain kits (first 5 batches maybe) and then I started to make my own recepies... but I dont know what "style" of beer they where...

If i give you my recepie, would you be able to tell me if it is this or that beer style?

On the other hand, I think the underlying question is:

What kind of character gives me each grain I use, each hop I use and the yeast I use....

Well this is for a longer thread maybe, o re maybe there is a document somehwere where I can see the characteristics of each grain, hop and yeast.

Heres the last recepie I made for a 5 gallon batch!(I actaully mede it in kg. Os thats why the weird numbers):

8% Malted Wheat 1,1020 lbs
12% Carared 18°L 1,6530 lbs
8% Smoked Malt 1,1020 lbs
12% Melanoiden Malt 1,6530 lbs
62% Pilsen Malt 8,8160 lbs

For 70 mins at 67°C (156,2°F)

60 minute Boil:
At-Boil Saaz 0,700 oz
At 45 mins Perle 0,700 oz
At 45 mins Candi Sugar 3,5 oz
At 59 mins Hallertau 0,700 oz

OG: 1.068

And Im fermenting it with SAFALE S-04 and expect to go 1.015 final gravity

I got the BCJP guide to beer styles, but how could I know what grains do each beer use to know what beer im making

 

[wonderbread23]

Frankenbier. That is a butt-ton of melanoiden malt (most recipes I see call for 2-4 oz.). It'll definitely be a malt forward beer (not a lot of balancing hops) with a ton of mouthfeel mashing at 156 and using an English yeast. Maybe a toasted old ale (with exception of the smoked malt).

 

[inkubuzz]

thanks, should a try dry hopping in the secondary to balance it a bit?