Recipe advice

[SaskBrewer306]

Hi all. I haven't done all grain yet. My local shop closed, I got munich malt, makers mark pilsner and hallertau traditon hops before they went. Tomorrow I'm near a home brew shop (50p km round trip). What do I need for a recipie that will work? It'll be months before I'm back.. thanks for any help guys.

 

[Steveruch]

Yeast.

 

[Broken Crow]

Hi!, Haven't seen you here in a while..did you ever settle on a specific AIO?
But yeah, what @Steveruch just said; get a selection of yeast to store in your fridge...see if they still have any Lallemand London laying around..I miss that one!
Given the drive time, going forward I'll mention https://prairiebrewsupply.ca/ .. I've bought heavy items from them a couple times and shipping to Ontario was a lot less than I expected. If you have a mill, get at least a full sack of a base malt.

 

[SaskBrewer306]

Hi!, Haven't seen you here in a while..did you ever settle on a specific AIO?
But yeah, what @Steveruch just said; get a selection of yeast to store in your fridge...see if they still have any Lallemand London laying around..I miss that one!
Given the drive time, going forward I'll mention https://prairiebrewsupply.ca/ .. I've bought heavy items from them a couple times and shipping to Ontario was a lot less than I expected. If you have a mill, get at least a full sack of a base malt.

Prairie Brew Supply sadly closed this past winter.. I'm near Saskatoon for the day, I just don't know what else I need for a specific recipie... I come here 1x a year or so.i can't seem to make the recipie app on my phone work.

Edit: Saskatoon has Liquor Shak, I haven't been there yet..

 

[Broken Crow]

Sad news.. I was unaware as their website is still up.
I don't know what shipping is like next door in Manitoba, but folk seem to like https://www.graintoglass.ca/

 

[hotbeer]

What do I need for a recipie that will work?

Most recipes tend to work. The question is whether or not you have the stuff the recipe will require.

I do all grain and just use a large stock pot and a bag to mash in. Then the wort gets boiled for a hour with hops added at various times. From the boil on, it's much like extract. At least I imagine it is. I've never done extract.

If what ever recipe you use doesn't work, likely you did something wrong.

 

[SaskBrewer306]

Sad news.. I was unaware as their website is still up.
I don't know what shipping is like next door in Manitoba, but folk seem to like https://www.graintoglass.ca/

That's a 6 hour trip each way. Saskatoon is 2.5 hours for me, so I'm headed to the liquor shak there today, im just not sure what I need to buy! The ingredients I have are local (makers pilsner and canada malting munich) and they don't fit into any recipies I can find. Sure miss having a local shop. Support your local guys folks!

 

[SaskBrewer306]

Most recipes tend to work. The question is whether or not you have the stuff the recipe will require.

I do all grain and just use a large stock pot and a bag to mash in. Then the wort gets boiled for a hour with hops added at various times. From the boil on, it's much like extract. At least I imagine it is. I've never done extract.

If what ever recipe you use doesn't work, likely you did something wrong.

I'm trying to find recipies that work with what I have.. a little overwhelmed.. where do you source yours from?

 

[Kickass]

Do you have enough grain and hops for your desired batch volume? If so, you only need yeast. For a pleasant beer, I’d go 75-90% pils malt and the remaining Munich. If you want a light beer, favor more pills.

I’m a big fan of 34/70 and Diamond lager dry yeasts. They ferment nicely even into the low 60’s.

 

[mac_1103]

The ingredients I have are local (makers pilsner and canada malting munich) and they don't fit into any recipies I can find.

I'm trying to find recipies that work with what I have..

You could probably brew a Helles with pilsner and munich. You'd just need some noble hops and an appropriate yeast. Pretty challenging style for your first all grain batch though.

 

[hottpeper13]

If you want to find out what works and what doesn't I suggest you brew some kit beers. These are proven recipes and will make good beer. I understand the closing of local shops makes it more expensive, but having a brew you don'r enjoy is worse. I did 42 kit brews before designing my own.

 

[Rob2010SS]

Sounds like you're asking for help with a recipe for something you're trying to throw together. In order to answer that, please answer the following.

How much of the pils do you have?
How much of the munich do you have?
How much of the Hall Tradition hops do you have?
How big of a batch are you wanting to make?

These are pcs of info that are needed before anyone can help you. As others have said, the one obvious thing you're missing is yeast.

 

[IslandLizard]

If you want to find out what works and what doesn't I suggest you brew some kit beers. These are proven recipes and will make good beer.

No need to buy kit beers. One could just use an existing recipe (copied from a kit or elsewhere) and assemble it from loose ingredients.

To the OP, @SaskBrewer306, depending on how much and what you want to brew in the near future (say up to a year) stock up on some base malts, hops, and yeast.

If you use tap water, it would be good to know what its mineral content is. If your water is soft, not much if any treatment is needed. If it's medium to very hard a 100-200 ml bottle of 88% Lactic Acid can acidify many gallons to obtain a decent mash pH.

If you don't know crap about your water, and you can get RO or distilled water locally for a decent price, go for that.

If there's chlorine or chloramines in your tap water, you will need some sodium or potassium metabisulfite powder (or Campden tablets).

 

[hotbeer]

There is a tab up on the top of most every page on this forum that says <Brewing Software> It's actually a link to Brewer's Friend .

I think even without a subscription, it allows you to search recipes and restrict the search to the ingredients you have. Many of the recipes you find are questionable. As they can be from someone that has less experience with beer and hops as you or me. But they are recipes. Read the comments and reviews on that recipe if there are any.

Munich malt isn't generally used as base malt. For some beers, you might have a large percentage of it in your beer. But usually most only use 10% if that much.

What is "Maker's Mark pilsner". A malt? Or did you buy some whiskey and it's just pilsner malt?

Certainly if you have pilsner malt, you can use that as a majority or all of your malt in a ale of some sort. Though pilsner will be best for a pilsner. But then you have to have some cooling control during fermentation. And pilsner beer wouldn't be my recommendation for any one still not sure what to do with the ingredients they have on hand. I don't even do pilsner's or lager's as they take a tad more effort than I wish to do at this point in my brewing.

hallertau tradition hops are probably more appropriate for a lager or pilsner. But you might be best just to do a single hop ale with just the pilsner malt and the hallertau tradition hop. If you want some slighty darker color, then 5 - 10% munich. But I wouldn't put the munich in a single hop ale.

And just use US-05 to ferment that single hop ale. Then you'll get to see what that malt and that hop are like without the distraction of yeast flavors.

 

[IslandLizard]

The ingredients I have are local (makers pilsner and canada malting munich)

What is "Maker's Mark pilsner". A malt?

https://makersmalt.com/malts/makers-pilsner/
Looks to be a pretty decent Pilsner Malt.

https://canadamalting.com/malts/munich-malt/
https://canadamalting.com/wp-content/uploads/2019/08/CM-MUNH-CMC-Munich-Malt-TDS-2.pdf
And a good Munich Malt! I've used that one in the past.

 

[SaskBrewer306]

There is a tab up on the top of most every page on this forum that says <Brewing Software> It's actually a link to Brewer's Friend .

I think even without a subscription, it allows you to search recipes and restrict the search to the ingredients you have. Many of the recipes you find are questionable. As they can be from someone that has less experience with beer and hops as you or me. But they are recipes. Read the comments and reviews on that recipe if there are any.

Munich malt isn't generally used as base malt. For some beers, you might have a large percentage of it in your beer. But usually most only use 10% if that much.

What is "Maker's Mark pilsner". A malt? Or did you buy some whiskey and it's just pilsner malt?

Certainly if you have pilsner malt, you can use that as a majority or all of your malt in a ale of some sort. Though pilsner will be best for a pilsner. But then you have to have some cooling control during fermentation. And pilsner beer wouldn't be my recommendation for any one still not sure what to do with the ingredients they have on hand. I don't even do pilsner's or lager's as they take a tad more effort than I wish to do at this point in my brewing.

hallertau tradition hops are probably more appropriate for a lager or pilsner. But you might be best just to do a single hop ale with just the pilsner malt and the hallertau tradition hop. If you want some slighty darker color, then 5 - 10% munich. But I wouldn't put the munich in a single hop ale.

And just use US-05 to ferment that single hop ale. Then you'll get to see what that malt and that hop are like without the distraction of yeast flavors.

Sorry for the late reply... it's a locally sourced malt. https://makersmalt.com/malts/makers-pilsner/

All of the stuff I have is locally sourced... not sure if I can find receipies, I might have to try my own. I also have Halertau Tradition Hops, plus the following from JGL Farms Tahoma, Sorachi Ace, Triumph, and Comet.

I don't have proper equipment yet (I have a burner, chiller and a cooler that I can use, but I'm not sure about it yet..) but I'm thinking of trying to make a 1 gal batch on my stove to wean myself in, I just have no idea what to use for a recipie. Was thinking pils malt with halertau.. but how much? Im a bit lost.. no local brew shops anymore. So off I go to the Internet to read and try to make due with what I have..

 

[SaskBrewer306]

If you want to find out what works and what doesn't I suggest you brew some kit beers. These are proven recipes and will make good beer. I understand the closing of local shops makes it more expensive, but having a brew you don'r enjoy is worse. I did 42 kit brews before designing my own.

No access to them.. it's so expensive to ship them I could save money and get local craft kegs. Which defeats my purposes.. I want to brew, but I'm on a budget..

 

[SaskBrewer306]

You could probably brew a Helles with pilsner and munich. You'd just need some noble hops and an appropriate yeast. Pretty challenging style for your first all grain batch though.

I have some ingredients.. do you think halertau tradition would work? how would i go about finding a recipie?

 

[SaskBrewer306]

https://makersmalt.com/malts/makers-pilsner/
Looks to be a pretty decent Pilsner Malt.

https://canadamalting.com/malts/munich-malt/
https://canadamalting.com/wp-content/uploads/2019/08/CM-MUNH-CMC-Munich-Malt-TDS-2.pdf
And a good Munich Malt! I've used that one in the past.

Good to hear because i have 25kg of each that i need to use!

 

[hotbeer]

You don't have to find recipes with that specific Maker's Mark Pilsner Malt do you? Essentially it's just a pale malt that is good for pilsner's and they put pilsner in it's name to suggest that.

So again, if you are looking for a basic recipe, you should be able to find plenty on that have a pale malt as the base and some munich as a small percentage. If you are looking specifically for makers mark pilsner then you are hobbling your search effort. Even just pilsner is limiting. You can likely use that Maker's mark as a substitute for any pale ale malt. The beer may not taste exactly the same, but it'll probably be good to great tastes if the recipe was any good to begin with.

I'd stick to ales. IPA's and Saison's if you are somewhat new and wanting to brew a simple batch. Especially if you don't have the equipment to manage the temp profile needed to do a decent lager or pilsner.

For one gallon, you could do a Saison with about 1.2 to 1.5 lbs of the Makers Mark and maybe 1 oz of munich at most. I'd get a bittering hop for the start of the boil and just throw in the Hallertau at or near the end for flavor and aroma.

Dry yeast of your choice, depending on whether you hope to get some fruity flavor (s-04) or little flavor from the yeast (us-05). Though there are many more dry and liquid yeast to choose from. But for ease, I use dry. No aeration, no starter, no worry about time or temperature in shipping or how long it's been at the shop. Just direct pitch.

 

[IslandLizard]

how would i go about finding a recipie?

Our recipe database:
https://www.homebrewtalk.com/#homebrewtalk-com-recipe-database.54
It's directly accessible from the main bar on top of our forum [Recipes].
Browse the various styles you're interested in.

Don't do Lagers (using Lager yeast) unless you can ferment at lower temps (45–55°F / 7–13°C), followed by a 2-4 week lagering phase at near freezing temps to clarify the beer.
Stick to ales for now.

Brewer's Friend (it's free) has 1000s of recipes:
https://www.brewersfriend.com/#a_aid=596d85b5a5115
Also accessible from our main bar [Brewing Software].

 

[SaskBrewer306]

Our recipe database:
https://www.homebrewtalk.com/#homebrewtalk-com-recipe-database.54
It's directly accessible from the main bar on top of our forum [Recipes].
Browse the various styles you're interested in.

Don't do Lagers (using Lager yeast) unless you can ferment at lower temps (45–55°F / 7–13°C), followed by a 2-4 week lagering phase at near freezing temps to clarify the beer.
Stick to ales for now.

Brewer's Friend (it's free) has 1000s of recipes:
https://www.brewersfriend.com/#a_aid=596d85b5a5115
Also accessible from our main bar [Brewing Software].

I plan to try lagering this winter. My garage stays at 4c all winter.

 

[SaskBrewer306]

You don't have to find recipes with that specific Maker's Mark Pilsner Malt do you? Essentially it's just a pale malt that is good for pilsner's and they put pilsner in it's name to suggest that.

So again, if you are looking for a basic recipe, you should be able to find plenty on that have a pale malt as the base and some munich as a small percentage. If you are looking specifically for makers mark pilsner then you are hobbling your search effort. Even just pilsner is limiting. You can likely use that Maker's mark as a substitute for any pale ale malt. The beer may not taste exactly the same, but it'll probably be good to great tastes if the recipe was any good to begin with.

I'd stick to ales. IPA's and Saison's if you are somewhat new and wanting to brew a simple batch. Especially if you don't have the equipment to manage the temp profile needed to do a decent lager or pilsner.

For one gallon, you could do a Saison with about 1.2 to 1.5 lbs of the Makers Mark and maybe 1 oz of munich at most. I'd get a bittering hop for the start of the boil and just throw in the Hallertau at or near the end for flavor and aroma.

Dry yeast of your choice, depending on whether you hope to get some fruity flavor (s-04) or little flavor from the yeast (us-05). Though there are many more dry and liquid yeast to choose from. But for ease, I use dry. No aeration, no starter, no worry about time or temperature in shipping or how long it's been at the shop. Just direct pitch.

I'll give it a go! Looks like if I can find a grain basket or biab pouch I should be able to go a 5 gallon or more. I have a huge stock pot.

 

[hotbeer]

5 gallons of beer is going to be a lot if you only have a kitchen stove. It likely won't boil quick enough or hard enough. Though some seem happy with soft boils.

Or is your huge stockpot going to be on a high power gas burner outside or a high wattage electric induction burner?

And you'll need several gallons more capacity to deal with the boil off or you'll have to add boiling water as it evaporates.

 

[SaskBrewer306]

5 gallons of beer is going to be a lot if you only have a kitchen stove. It likely won't boil quick enough or hard enough. Though some seem happy with soft boils.

Or is your huge stockpot going to be on a high power gas burner outside or a high wattage electric induction burner?

And you'll need several gallons more capacity to deal with the boil off or you'll have to add boiling water as it evaporates.

I have an induction stove top, but I'm not sure I'd want to try that much weight on it. I do have a very large stock pot (somewhere around 10-15 gallons) and a propane burner that I think should work. I don't have a biab bag or anything though for the grains yet. The end goal is a Brewzilla probably - I keep going back and fourth, I'd like Anvil, but it isn't easily available in Canada, but the G4 goes on sale occasionally. Either way I think the burner would be a nice combination with an electric, since I understand they take a very long time to get to temperature, and I could have boil off water available easily.

 

[SaskBrewer306]

I have an induction stove top, but I'm not sure I'd want to try that much weight on it. I do have a very large stock pot (somewhere around 10-15 gallons) and a propane burner that I think should work. I don't have a biab bag or anything though for the grains yet. The end goal is a Brewzilla probably - I keep going back and fourth, I'd like Anvil, but it isn't easily available in Canada, but the G4 goes on sale occasionally. Either way I think the burner would be a nice combination with an electric, since I understand they take a very long time to get to temperature, and I could have boil off water available easily.

 

[hotbeer]

I use one of these and use it with a induction capable stock pot to boil my beer.

https://www.webstaurantstore.com/av...on-range-cooker-208-240v-3500w/177IC3500.html.

You'll need to note that it doesn't use a common home outlet, even the 240V ones that are installed here for clothes driers and other appliances, that you'll find in the USA and maybe not even common in Canada. So it'll require a outlet and possibly a entire new circuit.

Some use the 1800W model that is 110V for standard outlet in the US, but I wouldn't want to be limited to the slower time to boil and how hard I can boil.