I am still very new to making my own recipes, and after making a drinkable, but far to roast astringent brown ale, I am a bit nervous when it comes to using them in my recipes. I am also worried I will make the mistake of throwing in far too many ingredients in the quest for a complimentary complexity.
Here is what I have come up with so far:
Either a one step mash at 154 F or separating the wheat, doing a rest at 130 F for 30 minutes, adding the remainder of my grain, and bringing the temperature up to 154 F and holding for 60.
WLP 351 2L starter
10 lbs German Wheat malt
4 lbs Vienna
2 lbs Munnich
1 lbs 4 oz Caravienna
15.8 oz Special B
3.9 oz Chocolate
2.45 oz Hallertauer @ 60 min: .347 IBU/SG @ 28.4 IBU's
SRM 22.7
ABV 7.8%
Boil 90 min
I decided the IBU/SG based on a Weizen that I really enjoy, but I am not sure how well it will play out with the roast addition. I have never split a mash as mentioned above, but I was listening to a podcast where Palmer was talking about enzymatic activity at varying temperatures. From my understanding, he was saying that doing protein rests could cause premature denaturing of enzymes. He never said anything about splitting up a mash, but I thought that if you did this with grains like wheat, 6-row, spelt, etc; you could get the benefit of the rest and still have fresh enzymes from the remainder of your grain bill. This may be a waste of time, but I figured I would throw the idea around here and see what you helpful gents thought. But, back to the main point of this post. Is this recipe terrible? Am I putting too much into it? With a 90 minute boil do I even need the caravienna? Would the boil help bring out some higher level cara/crystal flavours? Am I overthinking things as I usually do?
P.S.
I have to order my ingredients from 8 hrs away and I have to get it pre-milled.
Here is what I have come up with so far:
Either a one step mash at 154 F or separating the wheat, doing a rest at 130 F for 30 minutes, adding the remainder of my grain, and bringing the temperature up to 154 F and holding for 60.
WLP 351 2L starter
10 lbs German Wheat malt
4 lbs Vienna
2 lbs Munnich
1 lbs 4 oz Caravienna
15.8 oz Special B
3.9 oz Chocolate
2.45 oz Hallertauer @ 60 min: .347 IBU/SG @ 28.4 IBU's
SRM 22.7
ABV 7.8%
Boil 90 min
I decided the IBU/SG based on a Weizen that I really enjoy, but I am not sure how well it will play out with the roast addition. I have never split a mash as mentioned above, but I was listening to a podcast where Palmer was talking about enzymatic activity at varying temperatures. From my understanding, he was saying that doing protein rests could cause premature denaturing of enzymes. He never said anything about splitting up a mash, but I thought that if you did this with grains like wheat, 6-row, spelt, etc; you could get the benefit of the rest and still have fresh enzymes from the remainder of your grain bill. This may be a waste of time, but I figured I would throw the idea around here and see what you helpful gents thought. But, back to the main point of this post. Is this recipe terrible? Am I putting too much into it? With a 90 minute boil do I even need the caravienna? Would the boil help bring out some higher level cara/crystal flavours? Am I overthinking things as I usually do?
P.S.
I have to order my ingredients from 8 hrs away and I have to get it pre-milled.
