Standard Grain Bill

[MT's AZ Ale Haus]

Does anyone use a standard Grain Bill and then swap out Hops and different adjuncts?

I think I have put together a grain bill that I can consistently use and just swap out Hops and Adjuncts to give me varying flavor profiles.

12# American 2 Row
1.5# Munich light
.75# Crystal 20L
.75# Rolled Red Wheat Flakes

 

[eric19312]

93% base malt - this is usually 2:1 ratio US Brewers Malt and Marris Otter but lately I've been just using all British Pale Malt
7% caramel malt in the 15-20L range

Thats it. I aim for OG 1.054 and 50 IBU and ferment with a clean ale yeast such as US-05

 

[Hopalong]

I use Weyermann light and dark floor malt. It's slightly under modified and low protein malt. I switch out hops according to type/style. I don't use adjuncts, only sour malt and some black malt once in awhile.

I'd take the Munich by itself and rest it at 158F for 20 to 30 minutes. Then boil it for at least a half an hour, one hour is better. Use the boiling mash for raising the remainder of the mash to 153F, and rest the mash for 30 minutes. Do a starch test. If starch is present rest another 10 minutes and run off the extract. When mash is boiled amylo-pectin enters into solution. Amylo-pectin is complex starch that contains limit dextrin. limit dextrin are tasteless, nonfermenting types of sugar responsible for body and mouthfeel. The starch usually ends up in spent mash because infusion brewing temperatures aren't high enough to allow the starch to enter into solution before Alpha denatures. The boiling mash is used to activate Alpha in the main mash and dextrinization takes place.
Skim off hot break as it forms and when it stops forming or drastically reduces add bittering hops and skim off second break. Hop character sticks better because the wort will be a little cleaner, and less goop will be transferred into the fermenter. Less hops will be needed.

There are two types of malt, under modified malt which is used for making ale and lager and fully modified malt which is used for distillation, making malt syrup and homebrewing.
Marris Otter is fully modified malt and to use the malt to make ale and lager an Alpha-Beta amylase is needed and a conversion rest would be required. Fully modified malt lacks Beta amylase and for that reason recipes omit a rest at 140 to 145F.
When a recipe recommends fully modified malt, single infusion, only primary fermentation and adding priming sugar or CO2 for carbonation the beer produced is similar to Prohibition style beer.Wort containing maltose and maltotriose which are complex types of sugar that form during conversion requires secondary fermentation. The beer will not need priming sugar or CO2 for carbonation. During aging/lagering the beer will naturally carbonate and hit expected FG.

 

[mongoose33]

My standard base malt is Maris Otter. I have a number of recipes that include Munich, one which is 50-50 Maris and Munich, and a few other adjuncts.

I do a CalCommon which uses 2-row as the base. I have another which is 50-50 2-row and Maris Otter, with a smattering of adjuncts.

So....not really.

 

[Kickass]

I don't have a standard grain bill. Although I love expirementing with hops, I too like doing the same with grain, yeast and even water.