How do YOU decide what to make next?

[bracconiere]

Not sure 75/25 is actually a "wheat beer". And where's the drama of contending with sticky mashes? Sheesh
I'm doing 10 gallons of my raspberry wheat tomorrow. 12 pounds of Weyermann pilsner and 10 pounds of white wheat malt...

Cheers! (...and a pound of rice hulls. Because I'm not actually crazy... )

with my bazooka tube mash cooler, i've sparged 8lb's 6-row, and 5lb's of white flour......slow, but it got done, maybe had to blow my drain hose a few times...lol

and if you're using rasberries, probably give enough flavor to be enjoyable....i would just be worried about the 50/50 being to bland.....i like my beer to have flavor or maybe better said substance.....

 

[Jordan Logo]

I do all of the above. When Tasty Brew was still going I did almost all of my recipe building there. I bought BS2, but really dislike the interface. I've been using brewer's friend lately and it is okay. To choose the next brew, I first see what I have on tap and in the wings, and usually do something different. When I first started brewing everything was big, 6% or higher, but recently I really am liking beers in the 4% range so I can have a few before I fall over. LOL. Also, recently I have been brewing, and therefore drinking, a lot of lighter beers. However, one of my three taps is currently a 13% Mole Stout, it is a great beer, but with only me and my son drinking it it may take months to kill. I only have 6-8 0z a night if that. I don't think I have ever brewed the same beer twice. This post is rambling. But I love brewing and seeing what I have on hand and making it up as I go. My son designed a Dill Pickle Gose. That was a great beer. Brew on.

13%?! Sounds awesome! you'll have to PM me the recipe! I'd love to send a few of my co-workers on their a**!

 

[Jordan Logo]

Not sure 75/25 is actually a "wheat beer". And where's the drama of contending with sticky mashes? Sheesh
I'm doing 10 gallons of my raspberry wheat tomorrow. 12 pounds of Weyermann pilsner and 10 pounds of white wheat malt...

Cheers! (...and a pound of rice hulls. Because I'm not actually crazy... )

A raspberry wheat huh? Witbier is actually my favorite style as of now. Can you explain your recipe/process? Maybe you can PM me your recipe. I'm looking for a good recipe to infuse mango into a Wit but have no idea about going about it...... Sorry to hijack my own post LOL

 

[bracconiere]

Sorry to hijack my own post LOL

i know where your vote lies now though!

 

[ba-brewer]

with my bazooka tube mash cooler, i've sparged 8lb's 6-row, and 5lb's of white flour......slow, but it got done, maybe had to blow my drain hose a few times...lol

and if you're using rasberries, probably give enough flavor to be enjoyable....i would just be worried about the 50/50 being to bland.....i like my beer to have flavor or maybe better said substance.....

Seem like with the enzymes you add to your beer that they would be light in body, or does the higher alcohol put body back in your beers?

Actual wheat malt has decent flavor.

 

[Jordan Logo]

i know where your vote lies now though!

Im definitely a forum recipe guy but I've been wanting to copy some recipes I've tasted as of yet, but have no idea how to do so. Heres an example:

 

[bracconiere]

Seem like with the enzymes you add to your beer that they would be light in body, or does the higher alcohol put body back in your beers?

Actual wheat malt has decent flavor.

with most of my beers, think dry red wine, or dry brown ale...it would be like if guiness made "Guiness light", lol.....( one guy at the feed store wanted to try my beer, so in my fashion bought a 20oz sodapop bottle, dumpped the soda, filled it up with one of my old 100% munich brews....my report was, "it was alright, i wouldn't mind drinking more" )

 

[bracconiere]

Im definitely a forum recipe guy but I've been wanting to copy some recipes I've tasted as of yet, but have no idea how to do so. Heres an example:
View attachment 674741

reading that, i'd say do something like day_tripper was going to do....but with oat malt, add milk sugar, and sour it with yogurt? (to taste of course, i'm not familar with fancy fruit beers and sours, at least willingly...)

 

[day_trippr]

A raspberry wheat huh? Witbier is actually my favorite style as of now. Can you explain your recipe/process? Maybe you can PM me your recipe. I'm looking for a good recipe to infuse mango into a Wit but have no idea about going about it...... Sorry to hijack my own post LOL

lol! If anyone is entitled, you'd be that person

I've been remiss in not posting this recipe in a coherent fashion (I'll get to it!) but it's a rather simple wheat beer. The 10 gallon 1.058 OG batch grist is exactly as stated above, spec'd to appear as low SRM as possible (while not approaching a freakin' wheat Zima wrt character) so the color of the raspberries and hibiscus (forgot to mention that) blast through. I use a dry water profile, mashed at 148°F, used one ounce of Hallertau Blanc @60 and two ounces of Hersbrucker @20 in the boil, and 1056 yeast ('murrican style).

I let that ferment to a few points from finished, then racked atop 9 pounds of raspberry puree - that was thinned with a quart of hot tea from 6 ounces of hibiscus flowers, brought to 150°F, a teaspoon of pectic enzyme and a cup of corn sugar thoroughly mixed in, and held there for 12 hours (not that hard - the stuff holds heat amazing well if you wrap the pot in a thick towel). I did not attempt to strain the result - frankly didn't see the point. Let that sit for four days then crashed and kegged. It finished at 1.008.

This was like the second pour from the first keg. It's almost kicked now, gotten much brighter, but still has a kick-ass raspberry character.
As beginner's luck goes this was epic

Cheers!

 

[Kent88]

I'm a little late to the party. I usually find recipes online or occasionally from books, tweak them to work on my system (make them for slightly over 3 gallons, substitute some base malt for extract). I just find that there are a ton of good recipes out there, so I don't think I need to put my efforts into coming up with one from scratch.

As far as what recipe to try, sometimes it's the season, but sometimes I come across a recipe that just sticks with me as interesting.

 

[coonmanx]

I just decide what I want to make and then write down a recipe. But that recipe could change when I get to the homebrew shop where I start tasting the grains. Maybe I will throw in a bit of this. Maybe I will throw in a bit of that. If I have already done a certain recipe and I liked it a lot I may stick with the exact same recipe. But who knows? I did tweak my Apricot Honey Ale recipe recently and it came out even better than before. Until I wasted almost the entire keg on the ground because I had a supply side leak on the keg while gas was going in. Learned from that mistake but now I want to do that batch again. So delicious. I also love using Maris Otter as a base malt. Also I feel like adding a quarter pound of oats never hurts in any ale.

 

[coonmanx]

I guess you get a feel for it. It's like being a chef. You add good ingredients and you get good beer.

 

[bracconiere]

Also I feel like adding a quarter pound of oats never hurts in any ale.

interesting....

 

[NitrogenWidget]

Also I feel like adding a quarter pound of oats never hurts in any ale.

I put quick oats in most of my non-wheat <5% summer brews.

 

[Chet Ripley]

I started off jumping around from beer to beer which made it hard to hone my processes and consistently make good beer. Eventually i focused on a couple of styles to I got to where I really like what I was making. Now every other brew I make is a basic IPA but I'm switching hops each time I make it. When I'm not making the IPA, I'll brew whatever strikes me as interesting. It could be something I saw in a book or magazine, just what I happen to feel like making at the time, etc. Really the inspiration could come from anywhere. I have a list of ideas I'd like to try so I usually look at that and make whichever one I'm most excited about at the time. The only advance planning I do is to make some stouts in early summer so they are ready when it starts to cool heading into December.

 

[coonmanx]

Damn if that Old Peculiar clone wasn't a smash hit. Got the recipe out of a book a long time ago. It just sat there in the pile until one day....

Used Mexican brown sugar, which came in a cone, Lyle's golden syrup and Belgian candi sugar. Was a bit more involved but well worth it.

 

[Snuffy]

Damn if that Old Peculiar clone wasn't a smash hit. Got the recipe out of a book a long time ago. It just sat there in the pile until one day....

Used Mexican brown sugar, which came in a cone, Lyle's golden syrup and Belgian candi sugar. Was a bit more involved but well worth it.

https://www.austinhomebrew.com/Thea...ALL-GRAIN-Homebrew-Ingredient-Kit_p_4260.html
I'm fermenting Bellhaven and Old Speckled Hen Clones as we speak. Old Peculiar is next on my list.

 

[coonmanx]

https://www.austinhomebrew.com/Thea...ALL-GRAIN-Homebrew-Ingredient-Kit_p_4260.html
I'm fermenting Bellhaven and Old Speckled Hen Clones as we speak. Old Peculiar is next on my list.

Pretty sure I got that recipe out of one of those clone brew books. Probably got the book from the library. I can always post up the recipe if you can't find it. The only change I made was using a pound of Crystal malt instead of 3/4 pound because I ordered online and had a pound of it and figured it wouldn't change things too much.

 

[coonmanx]

Right now it looks like I need to do a batch this coming Monday. It's going to be a bit colder so temps should be perfect to get in a quick batch. Might do a golden ale....