recipe help

[Fuse]

Went down ot my local brew shop (45 min) and picked up some supplies. Being new to this I wondered if you guys could point me in a fine beer making direction.

My supplies

Pale malt extrct 2L (3kg)
Amber Malt extract 1L (1.5k)
Dark malt extract 1L (1.5kg)

Glucose 4L (6kg)

Carastan Grain 200 Gram
Black Pat 200G

Fuggles 2oz
Cascade 2oz
Kent 2Oz
Pearle oz
Hallerteau 2oz
Tetanger 1.5oz
Sazz 2OZ
Cluster 2OZ


Can you guy put a few recipes together for me?

 

[tallgirl]

Can you guy put a few recipes together for me?

Have you ever made a beer?

 

[Fuse]

I have. I've done 15 or so batches all kits or LME with specific instructions. I just thought someone may see what I had listed and say "hey, I know a tasty recipe that will work with that".

 

[Bob]

I'd be glad to help, but the standard for recipes is weight, not volume, and your extract and sugar syrups are listed in liters. Any chance of some weights?

Bob

 

[Malticulous]

Apparently 1.1L = 1.5kg.

 

[Fuse]

That makes sense. The last extract's I did where add x litres of malt to x amount of water. Looking to have a final batch size around five gallons. The guy at the shop was a little busy and says he just throws stuff in, doesn't really follow recipes for his personal beer and it was impossible to get a true recipe from him. So I just bought a bunch of stuff while I was there and thought I'd sort it out later.

Garage temp is around 55-60 for fermenting.
Five gallon batch sizes.
Willing to try any type of beer.

 

[Bob]

Thanks, Malticulus. That makes it easier.

Here's an idea: Bitter!

1.5 kg Pale LME (late addition)
1 kg Amber LME
100g Carastan (steeped)

OG 1.040

Bitter with 1 oz Cluster, flavor/aroma 1 oz Goldings.

IBU 32

Ferment with S-04.

Second: Porter!

1.5 kg Pale LME
1.5 kg Dark LME (late addition)
0.5 kg Amber LME (late addition)
100g Carastan (steeped)
200g Black Patent (steeped)

OG 1.057

1 oz Cluster - 60
1 oz Perle - 30
1 oz Fuggles - 1

IBU 45

Ferment with S-05

That ought to get you started.

Cheers!

Bob

 

[MDVDuber]

Maybe a Brown ale of some sort? A Stout? What yeast do you have access to?

Edit - Opps I see I thought too long - Bob beat me in.

 

[Fuse]

So this is what I brewed up on the 11th.
At the last minute I made the decision to add the glucose. Wasn't sure if it was just "assumed" it went in or it really didn't belong. And a touch more hops at the end. I guess I'll wait and see what happens.

Bitter
1kg (1.5l) Amber Malt
1.5kg pale Malt
1.5kg (2l) Glucose
100 Gram Carastan Steeped in 1/2 gallon
Hops Clester 1oz, Kent 1oz, .5 oz Pearle

OG 1.044 Nov 11

60min
1 kg Amber malt
1.5 kg Glucose
1oz Cluster
Carastan 100g steeped @40 min
1.5kg Pale Malt @ 45 min
1oz Kent @ 45 min
½ oz pearle at flame out

Any thoughts on what this may end up like?
Thanks again for the help with the recipes.

 

[MDVDuber]

I would have thought the Glucose was for bottling - it should dry out the beer.

How much yeast/what kind of yeast did you pitch?

Recipes are hard to design early on, have you checked out books like Ray Daniels Designing Great Beers or Jamil's Brewing Classic Styles? Both will give you a some good basic recipe guidance - and Ray's book really helps you understand what you are shooting for with a particular style.

 

[Fuse]

The last two batches I made (Canadian Ale and an IPA) both had glucose in the boil, dextrose as well. I keg and force carb. I thought the glucose would put the OG up?

They sold me coopers this time. The last time I was there I was sold an Ale yeast. This time, what ever was handy to reach I guess. I used approx seven grams (half a pack that is 15g)

I will have to take a look at those books. I have a young family at home and don't have a lot of time to get heavily involved brewing but would like a better understanding of the fundamentals. Sounds like both books will help.

Thanks again

 

[MDVDuber]

I understand the young family! Oh, and cars to maintain, and a house to keep up etc.. That's why after a few brews I told myself that I was going to improve my beer with every batch, and not waste those precious brew days.

My local library has or has access to loads of books about brewing - so you might want to check yours to save some $$ till you find the handful of go to books.

Once you have your recipe design figured out - the two biggest improvements I've found were Yeast Selection (and proper pitching rates) and Fermentation Temperature regulation.

There's lots to read on both topics in this forum - but sometimes a book you can hold and re-reference whenever you want is a great resource.

Have fun!

 

[MDVDuber]

Oh - and yes the Glucose will up the ABV and it will often tend to dry out the beer - not a bad thing, just something to think about when designing a recipe.