Recipe help

[buntung483]

So I'm going to have a go at a recipe and would like some thoughts on what I have here. I'm not to worried about the style being exact but feel this is closest to english pale. Any help would be great as I am still new to making recipes and havnt had much luck with my own recipes. Here's the recipe



For 40L with 60% efficency
Est Sg 1.049 Est fg 1.011 37 Ibu

76.2% maris otter 8 kg

14.3% wheat. 1.5kg

9.5% caramunich 1. 1 kg



Hops are

38g brewers gold 7.7% first wort with 60 min boil

26g cascade 7.1% 20 min

26g mt hood 5.7% 20 min

26g cascade 7.1% 1 min

26g mt hood 5.7% 1min

26g cascade dry hop 5 days



Ferment with nottingham ale yeast at 62F



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[hercher]

There is nothing wrong with this recipe as is. However, my first thought is to get rid of the wheat. I don't think it really does anything for you in this style except add some head retention and make your beer a little more cloudy. I would switch it out for either just more Maris Otter or some Vienna or light Munich.

My other thought is you might want to ferment a little warmer than 62.

 

[buntung483]

I was looking at my percentages and thought that it was a lot of wheat. Perhaps I will try subbing for more maris otter. How bout the hop schedule. Do you think the hops will work fine



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[hercher]

I think your hop schedule is fine as is.

 

[BigEd]

So I'm going to have a go at a recipe and would like some thoughts on what I have here. I'm not to worried about the style being exact but feel this is closest to english pale. Any help would be great as I am still new to making recipes and havnt had much luck with my own recipes. Here's the recipe



For 40L with 60% efficency
Est Sg 1.049 Est fg 1.011 37 Ibu

76.2% maris otter 8 kg

14.3% wheat. 1.5kg

9.5% caramunich 1. 1 kg



Hops are

38g brewers gold 7.7% first wort with 60 min boil

26g cascade 7.1% 20 min

26g mt hood 5.7% 20 min

26g cascade 7.1% 1 min

26g mt hood 5.7% 1min

26g cascade dry hop 5 days



Ferment with nottingham ale yeast at 62F



Sent from my iPhone using Home Brew

Agree with the general consensus that the wheat is a bit too large a percentage, as is the crystal. If you want to use both I'd dial them back to about 5% each. The hop schedule and the variety seem a little too complicated for me. The best bitters are simple in their construction IMO and while I'm not a fan of American hops in a UK beer they are very popular at the moment. Hey, they're imported! Also as has been mentioned 62F is a bit on the cool side for a british ale/yeast. 65-68F would be more like it.

 

[vinylrooster]

.....Also as has been mentioned 62F is a bit on the cool side for a british ale/yeast. 65-68F would be more like it.

I completely agree with this. I have used notty many times at 66 and I think that is the real sweet spot. I also agree with the hop schedule. Don't forget to report back after you try it.

 

[buntung483]

Thanks for the help I think I'll take the wheat and caramunich back to about the 5% maybe even remove the wheat completely.

I am feeling that the hop schedule is a bit muddled but it is just what I had on hand and I thought with the amounts it's not going to be a real hop forward beer. if there are any thoughts on a different hop schedule I am all for getting something else from the homebrew store.

As for the yeast I have used the nottingham at 62 before and then slowly raised to about 68 after a couple of days at 62 and I didn't taste any flaws and was a very clean ferment. And was still finished in about 4 days. But I think I'll give the 65 or so a go as I've only used it a couple of times and if others are saying higher I think it's worth a try.

Cheers
Josh





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[buntung483]

So I'm just finalizing my recipe for tomorrow's brew day this is what I have after everyone's input. Be good to hear what you think

60% efficency

Est Sg 1.049 Est fg 1.011 37 Ibu



90% maris otter 9 kg



5% wheat. .5kg



5% caramunich 1. .5kg




Hops are



38g brewers gold 7.7% 60 min boil 22ibu



50g cascade 7.1% 20 min 9ibu



50g cascade 7.1% 1min 5ibu



26g cascade dry hop 5 days



Ferment with nottingham ale yeast at 65F





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